Sourdough Discard Cinnamon Rolls

Transform your sourdough discard from a baking byproduct into the star ingredient of these incredibly delicious and subtly tangy sourdough discard cinnamon rolls! This recipe offers a delightful twist on a classic, using the discarded sourdough starter to add depth of flavor and a unique texture to these irresistible treats. Forget about throwing away that precious sourdough discard; instead, let’s embark on a baking adventure that results in soft, fluffy, and wonderfully aromatic cinnamon rolls that will impress even the most discerning palate. These rolls are perfect for a weekend brunch, a special occasion, or simply a comforting treat for yourself. Get ready to experience the magic of transforming simple ingredients into a culinary masterpiece. We will be taking you through every step, from activating the yeast (if using active dry yeast) to creating the irresistible cinnamon-sugar swirl and finally, glazing these beauties to perfection. So grab your aprons, gather your ingredients, and let’s get baking!

Why You’ll Love This Recipe

These sourdough discard cinnamon rolls are not your average cinnamon rolls. There’s a magic that happens when you incorporate sourdough discard into your baking, a magic that transforms a simple recipe into something truly special. Here’s why you’re going to fall head over heels for this recipe:

• Unique Tangy Flavor: The sourdough discard adds a subtle, yet delightful tanginess that complements the sweetness of the cinnamon and brown sugar perfectly. This creates a complex flavor profile that is both comforting and exciting.
• Enhanced Texture: The sourdough contributes to a softer, fluffier, and more tender crumb compared to traditional yeast-only cinnamon rolls. The texture is light and airy, a true delight to bite into.
• Reduced Food Waste: This recipe is a fantastic way to reduce food waste by utilizing your sourdough discard, preventing it from going to waste. It’s an environmentally conscious choice that feels good and tastes even better.
• Easy to Follow Instructions: Even if you’re a beginner baker, you’ll find this recipe easy to follow. The step-by-step instructions and helpful tips will guide you through each stage of the process.
• Amazing Aroma: The combination of warming cinnamon, brown sugar, and the slightly yeasty aroma of the sourdough will fill your kitchen with a comforting and irresistible fragrance during the baking process.
• Impressive Presentation: These cinnamon rolls are a showstopper. The golden-brown color, the luscious glaze, and the perfectly formed spirals make them a beautiful addition to any brunch or gathering.
• Customization Options: While the recipe is delicious as it is, feel free to experiment with different fillings, glazes, or even add nuts or dried fruits to personalize these rolls to your liking. Check out the tips and variations section for some exciting ideas!

Why You Should Try This Recipe

Beyond the sheer deliciousness of these sourdough discard cinnamon rolls, there are many reasons to give this recipe a try:

• Improves Your Sourdough Skills: This recipe is a fantastic way to practice your sourdough baking skills. You’ll gain experience working with sourdough discard and learn more about the process of fermentation and rising.
• Economical and Resourceful: Using sourdough discard helps you save money by repurposing an ingredient you may otherwise discard. This reduces food waste and makes your baking more economical.
• Healthier Option: Sourdough bread is often considered a healthier option than regular bread due to its longer fermentation process. While these cinnamon rolls aren’t exactly a health food, the sourdough component adds a nutritious element.
• Perfect for Gifting: These beautiful and delicious cinnamon rolls make a thoughtful and impressive gift for friends, family, or neighbors. Imagine their faces when you present them with a warm pan of these freshly baked treats.
• Versatile Recipe: This recipe is incredibly versatile. You can adjust the sweetness, add different spices, or experiment with various glazes to create your signature sourdough discard cinnamon roll.
• Improves Baking Confidence: Baking these rolls will boost your baking confidence. The detailed instructions and troubleshooting tips will make the entire process enjoyable and successful, even for novice bakers.
• Weekend Baking Project: This recipe is perfect for a relaxing weekend baking project. The process is rewarding and the result is a delicious treat that you can savor with loved ones.

Ingredients and Necessary Utensils

This recipe for Sourdough Discard Cinnamon Rolls requires a blend of essential ingredients and the right tools to achieve optimal results. Let’s delve into the specifics:

Ingredients:

• Sourdough Discard (1 cup, 240g): The star of the show! Use fed or unfed discard, ensuring it’s at room temperature for optimal activation. Keyword: Sourdough Discard Baking
• Milk (1/4 cup, 60ml): Any kind of milk works – whole milk, skim milk, almond milk, soy milk – all will produce delicious results. Room temperature is key for proper yeast activation. Keyword: Milk Alternatives Baking
• Large Egg (1): Room temperature eggs help with even mixing and a smoother dough. Keyword: Baking with Eggs
• Granulated Sugar (1/4 cup, 50g): Provides sweetness and feeds the yeast. Keyword: Sugar in Baking
• Salt (1 teaspoon): Enhances the flavors and balances the sweetness. Keyword: Salt in Baking
• Unsalted Butter (4 tablespoons + 1/2 cup, 57g + 100g): Melted (slightly cooled) and softened butter are used respectively in the dough and filling for richness and flavor. Keyword: Butter in Baking
• All-Purpose Flour (4 cups, 500g): The structure of your cinnamon rolls. Keep extra on hand for dusting surfaces. Keyword: All-Purpose Flour Baking
• Active Dry Yeast (2 teaspoons) or Instant Yeast (1 teaspoon): The leavening agent (unless using only sourdough discard for rise). Make sure your yeast is fresh for optimal results. Keyword: Yeast in Baking
• Packed Light Brown Sugar (3/4 cup, 150g): Adds moisture and a rich caramel flavor to the filling. Keyword: Brown Sugar Baking
• Ground Cinnamon (2 tablespoons): The classic cinnamon roll flavor. Keyword: Cinnamon Roll Recipe
• Powdered Sugar (1 cup, 120g): For the delectable glaze. Keyword: Powdered Sugar Glaze
• Vanilla Extract (1/2 teaspoon): Enhances the glaze’s flavor. Keyword: Vanilla Extract Baking

Necessary Utensils:

• Stand Mixer (optional but recommended): Makes kneading much easier. Keyword: Stand Mixer Baking
• Large Mixing Bowls (2): One for the dough, one for the filling. Keyword: Baking Utensils
• Measuring Cups and Spoons: For accurate ingredient measurements. Keyword: Baking Tools
• Wooden Spoon or Dough Hook: For mixing and kneading the dough. Keyword: Dough Hook
• Plastic Wrap: To cover the dough during rising. Keyword: Baking Supplies
• Rolling Pin: To roll out the dough into a rectangle. Keyword: Rolling Pin
• 9×13 inch Baking Pan: To bake the cinnamon rolls. Keyword: Baking Pans
• Whisk: For mixing the glaze. Keyword: Baking Tools
• Sharp Knife or Pizza Cutter: To cut the cinnamon roll dough into slices. Keyword: Kitchen Knives
• Parchment Paper (optional): Makes cleanup easier. Keyword: Parchment Paper Baking

Detailed Recipe Steps

Let’s bake those sourdough discard cinnamon rolls! Follow these steps for perfect results:

1. Activate Yeast (if using active dry): In a small bowl, combine 1/4 cup warm milk (105-115°F), 1 teaspoon sugar from the dough ingredients, and the active dry yeast. Let stand for 5-10 minutes until foamy. **This step is crucial for active dry yeast to activate.**
2. Combine Wet Ingredients: In the large bowl of your stand mixer (or a large mixing bowl), combine the sourdough discard, remaining sugar, salt, melted butter, and the activated yeast mixture (if using). If omitting active dry yeast, combine all wet ingredients together. Add the egg and whisk well to combine. Ensure all ingredients are at room temperature for even mixing.
3. Add Dry Ingredients: Gradually add the flour, one cup at a time, mixing with a wooden spoon or a dough hook on low speed until a shaggy dough forms. Don’t add all the flour at once; you might not need it all.
4. Knead the Dough: Knead the dough for 5-7 minutes on medium-low speed with a dough hook, or by hand on a lightly floured surface until the dough is smooth and elastic. If using a stand mixer, the dough should pull away from the sides of the bowl. If kneading by hand, the dough should be soft and slightly sticky, but not overly wet. Proper kneading develops the gluten, resulting in a soft and fluffy texture.
5. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. **A warm place (around 75-80°F) promotes faster rising.** You can use your oven with the light on for warmth, but avoid direct heat.
6. Prepare the Filling: While the dough is rising, combine the softened butter, brown sugar, and cinnamon in a small bowl. Mix until well combined. Make sure your butter is softened, not melted, for even spreading.
7. Roll and Fill: Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 12×18 inch rectangle. Spread the cinnamon filling evenly over the dough. Avoid over-rolling, as this can make the dough tough.
8. Roll and Cut: Tightly roll the dough up from the long side into a log. Cut the log into 12 equal slices (approximately 1 inch thick). Use a sharp knife or pizza cutter for clean cuts.
9. Second Rise (Proofing): Place the cinnamon rolls in a greased 9×13 inch baking pan, cut-side up. Cover with plastic wrap and let rise for another 30-45 minutes, or until puffy. **The second rise is crucial for achieving a soft and airy texture.**
10. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown. Keep an eye on them to avoid overbaking.
11. Make the Glaze: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. Start with less milk and gradually add more to prevent the glaze from being too thin.
12. Glaze and Serve: Once the rolls are out of the oven, let them cool slightly before drizzling with the glaze. Serve warm and enjoy! Serve immediately for the best flavor and texture.

Tips and Variations

Here are some tips and variations to elevate your sourdough discard cinnamon roll experience:

• Ingredient Alternatives: Replace all-purpose flour with bread flour for a chewier texture. Experiment with different types of milk (oat, coconut) or use a combination of milk and buttermilk for added tang. Substitute maple syrup for some of the granulated sugar for a subtle maple flavor.
• Vegan Variation: Replace the egg with 1/4 cup of applesauce or mashed banana. Use vegan butter and milk alternatives. Make sure your yeast is suitable for vegan baking.
• Gluten-Free Variation: Use a gluten-free all-purpose flour blend designed for yeast breads. Follow the recipe instructions as usual. You may need to adjust the liquid slightly, as gluten-free flour absorbs liquids differently.
• Spice it Up: Add a pinch of cardamom, nutmeg, or ginger to the filling for extra warmth and complexity. A dash of orange zest adds a lovely citrus note.
• Add-ins: Chopped pecans, walnuts, or dried cranberries would be delicious additions to the filling. Try a streusel topping for added crunch.
• Glaze Variations: Use cream cheese frosting instead of powdered sugar glaze for a richer, creamier topping. Experiment with different flavor extracts like almond or lemon in your glaze.
• Avoiding Common Mistakes: Ensure your yeast is fresh and active. Don’t overknead the dough, as this can make the rolls tough. Don’t overbake the rolls, or they will be dry. Let the rolls cool slightly before glazing to prevent the glaze from melting immediately.

Nutritional Values and Benefits

While these Sourdough Discard Cinnamon Rolls are undeniably indulgent, let’s explore their nutritional profile and the benefits of certain ingredients:

Note: The exact nutritional values will vary depending on the specific ingredients used. The following is an approximate estimation per roll.

• Calories: Approximately 350-400 calories per roll.
• Protein: Around 5-7 grams of protein per roll, thanks to the flour and egg.
• Fats: The butter contributes significantly to the fat content, resulting in approximately 15-20 grams of fat per roll.
• Carbohydrates: The main source of carbohydrates is the flour, contributing approximately 50-60 grams of carbohydrates per roll.

Benefits of Ingredients:

• Sourdough Discard: Contains beneficial probiotics that can improve gut health. The fermentation process also makes nutrients more bioavailable. This is a great way to incorporate this “waste” product into something delicious.
• Whole Wheat Flour (Alternative): Offers more fiber than all-purpose flour, which aids in digestion and can contribute to feelings of fullness.
• Cinnamon: Possesses anti-inflammatory properties and may help regulate blood sugar levels.
• Brown Sugar: Contains small amounts of minerals like iron and potassium.

FAQs

Conclusion

These sourdough discard cinnamon rolls are a testament to the magic of transforming simple ingredients into something truly extraordinary. The subtle tang of the sourdough, the warm embrace of cinnamon and brown sugar, and the fluffy, delightful texture make these rolls an unforgettable treat. They’re a delicious way to reduce food waste, showcase your baking prowess, and impress your friends and family. Don’t hesitate to experiment with different flavors and variations to create your own signature sourdough discard cinnamon roll masterpiece.

Now it’s your turn! Try this recipe and share your baking experience in the comments below. Don’t forget to share your photos on social media using #SourdoughDiscardCinnamonRolls. And for more delicious recipes, be sure to check out our other posts on the blog, like our creamy tomato spinach chicken pasta or our creamy cajun chicken pasta. Happy baking!

And if you love beautiful baking photos as much as you love delicious treats, head over to our Pinterest board for more inspiration: See More Recipes on Pinterest

Fluffy Sourdough Discard Cinnamon Rolls

These delicious cinnamon rolls utilize sourdough discard for extra flavor and a unique tang. A simple recipe perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 rolls

Calories 350 kcal

Equipment

• Stand Mixer (or large bowl)
• 9x13 inch baking pan
• Measuring cups and spoons
• Rolling Pin

Ingredients

  

Dough Ingredients

• 1 cup Sourdough Discard (fed or unfed, room temperature)
• 1/4 cup Milk (room temperature)
• 1 Large Egg (room temperature)
• 1/4 cup Granulated Sugar
• 1 teaspoon Salt
• 4 tablespoons Unsalted Butter (melted and slightly cooled)
• 4 cups All-Purpose Flour plus more for dusting
• 2 teaspoons Active Dry Yeast (or 1 teaspoon instant yeast)

Filling Ingredients

• 1/2 cup Unsalted Butter (softened)
• 3/4 cup Packed Light Brown Sugar
• 2 tablespoons Ground Cinnamon

Glaze Ingredients

• 1 cup Powdered Sugar
• 2-4 tablespoons Milk
• 1/2 teaspoon Vanilla Extract

Instructions

 

Instructions

• Activate yeast (if using active dry): In a small bowl, combine 1/4 cup warm milk (105-115°F), 1 teaspoon sugar, and the yeast. Let stand for 5-10 minutes until foamy.
• Combine wet ingredients: In a large bowl, combine sourdough discard, remaining sugar, salt, melted butter, and the activated yeast mixture (if using). Add the egg and whisk well.
• Add dry ingredients: Gradually add the flour, mixing until a shaggy dough forms.
• Knead the dough: Knead for 5-7 minutes until smooth and elastic.
• First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
• Prepare filling: Combine softened butter, brown sugar, and cinnamon in a bowl.
• Roll and fill: Punch down dough, roll into a 12x18 inch rectangle. Spread filling evenly, roll up tightly, and slice into 12 rolls.
• Second rise: Place rolls in a greased 9x13 inch pan, cover, and let rise for 30-45 minutes.
• Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
• Make glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed.
• Glaze and serve: Drizzle glaze over warm rolls and serve immediately.

Notes

For a richer flavor, use brown butter in the filling. You can also add raisins, nuts, or chocolate chips to the filling.

Keyword breakfast recipe, cinnamon rolls, easy bread, homemade, sourdough discard, yeast bread