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Easiest Sourdough Discard Cinnamon Rolls - Image 2

Easiest Sourdough Discard Cinnamon Rolls

These sourdough discard cinnamon rolls are a delightful way to use your discard. They're easy to make, incredibly fluffy, and packed with cinnamon flavor, perfect for a delicious breakfast or dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sourdough discard at room temperature
  • 2 cups all-purpose flour plus more for dusting
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup milk whole or 2%
  • 1/4 cup unsalted butter melted
  • 1 tbsp cinnamon
  • 1/2 cup brown sugar packed
  • 1 cup powdered sugar
  • 2 tbsp milk for icing

Equipment

  • Mixing bowls
  • Rolling Pin
  • Baking dish
  • Parchment paper
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
  2. In a large bowl, combine sourdough discard, flour, granulated sugar, baking powder, baking soda, and salt. Mix until the ingredients are well combined.
  3. Add milk and melted butter to the dry ingredients. Stir until a soft dough forms. If the dough is too sticky, add a bit more flour.
  4. Turn the dough out onto a floured surface and knead gently for about 1 minute.
  5. Roll the dough into a rectangle about 1/4-inch thick. Spread melted butter over the dough, then sprinkle evenly with cinnamon and brown sugar.
  6. Starting from one long side, roll the dough tightly into a log. Use a sharp knife to cut the log into 12 equal pieces.
  7. Place the rolls in the prepared baking dish. Bake for 20-25 minutes, or until golden brown.
  8. While the rolls are baking, prepare the icing. In a small bowl, whisk together powdered sugar and milk until smooth.
  9. Once the rolls are done, remove them from the oven and let them cool for a few minutes. Drizzle the icing over the warm rolls and serve.

Notes

Chef's Tips:
• For a fluffier texture, let the dough rest for 10 minutes before rolling it out.
• Avoid overworking the dough to prevent tough rolls.
• Serve warm for the best taste and texture.
Food Safety:
• Ensure the rolls are baked to an internal temperature of 190°F (88°C) for food safety.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.