Description

Fluffy, sweet, and irresistible Tasty Sourdough Discard Cinnamon Rolls are the perfect way to use up sourdough discard while indulging in a delicious treat. Packed with warm cinnamon and topped with a luscious glaze, these rolls are a must-try for any home baker!

Ingredients

Scale

1 cup sourdough discard (unfed starter)
2 ½ cups all-purpose flour
¼ cup granulated sugar
1 tsp salt
1 tsp active dry yeast (optional, for extra rise)
½ cup warm milk
¼ cup melted butter
1 large egg
For the filling: ½ cup brown sugar, 2 tbsp cinnamon, ¼ cup softened butter
For the glaze: 1 cup powdered sugar, 2 tbsp milk, ½ tsp vanilla extract

Instructions

Prepare the Sourdough Discard Dough: In a large bowl, combine sourdough discard, warm milk, melted butter, and egg. Mix well. Gradually add flour, sugar, salt, and yeast. Knead into a soft dough. Cover and rest for 1-2 hours.
Roll Out the Dough: On a floured surface, roll dough into a 12×18-inch rectangle. Spread softened butter, then sprinkle with brown sugar and cinnamon.
Roll and Cut the Cinnamon Rolls: Tightly roll the dough into a log. Slice into 12 even rolls and place in a greased baking dish.
Bake to Perfection: Let rise for 30-45 minutes. Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden. Drizzle with glaze while warm.

Notes

Use room-temperature sourdough discard for better consistency.
For extra fluffiness, let the dough rise overnight in the fridge.
Add a pinch of nutmeg or cardamom to the filling for extra warmth.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 1 roll
Calories: 280 Kcal
Sugar: 18g
Sodium: 220mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

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