Description
Sourdough discard cinnamon rolls are a delightful treat that transforms your sourdough discard into a soft, pillowy indulgence. With a gooey cinnamon filling and a luscious cream cheese glaze, these rolls are perfect for brunch or dessert. Their irresistible aroma will fill your kitchen, making them the star of any gathering. Easy to prepare, even for novice bakers, this recipe ensures every bite is a cozy hug for your taste buds. Enjoy these sweet delights fresh from the oven or share them with friends!
Ingredients
Scale
- 1 cup sourdough discard
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tsp active dry yeast
- 1 cup whole milk
- ⅓ cup unsalted butter (melted)
- 2 tsp ground cinnamon
- ½ cup light brown sugar
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
Instructions
- Warm the milk until lukewarm. In a bowl, combine milk, sourdough discard, melted butter, and sugar. Stir to mix.
- Sprinkle yeast over the mixture and let sit for about 5 minutes until frothy. Gradually add flour while stirring until a shaggy dough forms.
- Transfer to a floured surface and knead for 8–10 minutes until smooth. Place in an oiled bowl to rise in a warm spot until doubled (about 1 hour).
- Punch down the risen dough and roll into a rectangle on floured surface. Spread with melted butter, then sprinkle with cinnamon and brown sugar.
- Roll tightly into a log shape and cut into 12 equal pieces. Place cut-side up in a greased baking dish.
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown. Mix cream cheese with powdered sugar and drizzle over warm rolls before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (75g)
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg