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Easiest Sourdough Discard Cinnamon Rolls - Image 2

Easiest Sourdough Discard Cinnamon Rolls

Transform your sourdough discard into delightful cinnamon rolls with this easy recipe. Perfect for breakfast or a sweet treat, these rolls are soft, flavorful, and topped with a simple glaze.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour plus extra for dusting
  • 1 cup sourdough discard
  • 1/4 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted and cooled
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup brown sugar
  • 2 tbsp ground cinnamon
  • 1 cup powdered sugar
  • 2-3 tbsp milk for the glaze

Equipment

  • Mixing bowls
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Sharp knife

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine 2 cups of all-purpose flour, sourdough discard, granulated sugar, baking powder, baking soda, and salt. Mix until well combined.
  3. Add melted butter, milk, and vanilla extract to the dry ingredients. Stir until a soft dough forms. If the dough is too sticky, add a little more flour.
  4. Turn the dough out onto a floured surface and knead lightly for about 1 minute. Roll the dough into a rectangle about 1/4-inch thick.
  5. In a small bowl, mix brown sugar and ground cinnamon. Spread this mixture evenly over the dough.
  6. Starting from one long edge, roll the dough tightly into a log. Use a sharp knife to cut the log into 12 equal pieces.
  7. Place the rolls on the prepared baking sheet, leaving space between them. Bake for 20-25 minutes, or until golden brown.
  8. While the rolls are baking, prepare the glaze by whisking powdered sugar with milk until smooth. Adjust the consistency by adding more milk if needed.
  9. Once the rolls are done, let them cool slightly before drizzling with the glaze. Serve warm and enjoy!

Notes

Chef's Tips:
• For best results, use fresh sourdough discard. Older discard may affect the flavor and texture.
• Avoid overworking the dough to keep the rolls soft and tender.
• Serve with a cup of coffee or tea for a delightful breakfast treat.
Food Safety:
• Ensure the rolls reach an internal temperature of 190°F (88°C) to ensure they are fully cooked.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.