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Sourdough Discard Cinnamon Rolls Recipe

finished sourdough discard cinnamon rolls in pan
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Soft, rich, buttery cinnamon rolls made with sourdough discard for extra flavor and tenderness. Quick to make, comforting to eat, and the perfect way to use that discard.

Ingredients

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4 cups all-purpose flour

1 tsp baking soda

2 tsp baking powder

1 tsp salt

1 cup sourdough discard (unfed starter)

1 cup water

1/2 cup butter, melted and cooled

1/4 cup honey

1/2 cup butter, softened

1 cup brown sugar

2 tbsp cinnamon

6 oz cream cheese

1/2 cup heavy cream

1/2 cup maple syrup or honey

2 tsp vanilla extract

Instructions

  1. Preheat oven to 375°F. Grease a 14" cast iron skillet or 9x13 baking dish.
  2. In a large bowl, whisk together flour, baking soda, baking powder, and salt.
  3. Add in sourdough discard, water, cooled melted butter, and honey. Mix until a dough forms.
  4. Roll the dough onto a floured surface into a rectangle about 1/4" thick.
  5. In a small bowl, mix softened butter, brown sugar, and cinnamon.
  6. Spread the filling evenly over the dough.
  7. Roll the dough tightly from the long side. Pinch the seam to close.
  8. Slice into 12 even rolls using floss, thread, or a sharp knife.
  9. Arrange rolls in the prepared skillet or pan, slightly spaced.
  10. Bake 25-35 minutes until golden brown.
  11. While baking, heat cream cheese, heavy cream, maple syrup, and vanilla in a saucepan. Stir until smooth. Optional: blend for extra smoothness.
  12. Let baked rolls cool slightly, then pour icing over the top and serve warm.

Notes

  • Want a deeper sour flavor? Let the dough rest overnight without the leavening, then add it in the morning.
  • Rolls placed close together stay soft and gooey. Spread apart = firmer, more defined rolls.
  • Try freezing unfrosted rolls for later. Just reheat, ice, and you're golden.
  • Dental floss is a great trick for slicing clean rolls without smushing them.

Nutrition

Find it online: https://learnenglish100.com/cooking/sourdough-discard-cinnamon-rolls-recipe/