Sourdough Discard Cinnamon Rolls: A Delicious Way to Reduce Waste

Sourdough Discard Cinnamon Rolls are not just a delightful treat; they are a testament to the beauty of resourcefulness in the kitchen. As someone who has always been passionate about baking, I find that these rolls perfectly blend the tangy flavor of sourdough with the warm, comforting spices of cinnamon. Originating from the need to minimize waste, sourdough discard has become a beloved ingredient in many households, transforming what was once considered a byproduct into a star player in our baking repertoire.

People adore sourdough discard cinnamon rolls for their soft, pillowy texture and the rich, gooey filling that oozes with every bite. The combination of the sourdough’s unique flavor profile and the sweet cinnamon filling creates a harmonious balance that is simply irresistible. Plus, they are surprisingly easy to make, making them a perfect weekend project or a special treat for any occasion. Join me as we dive into this delicious recipe that not only satisfies your sweet tooth but also embraces the art of sustainable baking!

Ingredients:

• 1 cup sourdough discard (at room temperature)
• 1/2 cup milk (warm)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter (melted)
• 1 large egg
• 1 teaspoon vanilla extract
• 3 1/2 to 4 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar (packed)
• 1/4 cup unsalted butter (softened, for filling)
• 1 cup powdered sugar (for icing)
• 2 tablespoons milk (for icing)

Preparing the Dough

1. In a large mixing bowl, combine the sourdough discard and warm milk. Stir until well mixed.
2. Add the granulated sugar, melted butter, egg, and vanilla extract to the bowl. Whisk everything together until smooth and creamy.
3. In a separate bowl, mix together 3 1/2 cups of all-purpose flour, salt, and instant yeast. Gradually add this dry mixture to the wet ingredients, stirring with a wooden spoon or spatula until a shaggy dough forms.
4. If the dough is too sticky, gradually add more flour, a tablespoon at a time, until it becomes manageable. You want a soft, slightly tacky dough, so be careful not to add too much flour.
5. Once the dough comes together, turn it out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it is smooth and elastic. You can also use a stand mixer with a dough hook for this step, mixing on medium speed for about 5 minutes.
6. Form the dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Preparing the Filling

1. While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar and ground cinnamon until well combined.
2. Take the softened butter and spread it evenly over the surface of the dough once it has risen. This will help the cinnamon-sugar mixture stick.
3. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, making sure to cover the entire surface.

Shaping the Rolls

1. Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface.
2. Roll the dough into a rectangle, approximately 12×18 inches in size. Make sure the dough is even in thickness.
3. After rolling out the dough, spread the softened butter over the entire surface, leaving a small border around the edges.
4. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface, ensuring every bite will be deliciously sweet and spiced.
5. Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal it once you reach the end.
6. Using a sharp knife or a piece of dental floss, slice the log into 12 equal pieces. You can adjust the size based on your preference, but I find 12 to be just right for a nice, fluffy roll.

Second Rise

1. Place the sliced rolls into a greased 9×13 inch baking dish, leaving a little space between each roll for them to expand.
2. Cover the dish with a kitchen towel or plastic wrap and let the rolls rise again in a warm place for about 30-45 minutes, or until they have puffed up and are touching each other.

Baking the Rolls

1. Preheat your oven to 350°F (175°C) while the rolls are rising.
2. Once the rolls have risen, place the baking dish in the preheated oven

   Conclusion:

   In summary, these Sourdough Discard Cinnamon Rolls are an absolute must-try for anyone looking to elevate their baking game while minimizing waste. Not only do they offer a delightful balance of sweet and spicy flavors, but they also make use of that often-overlooked sourdough discard, turning what could be waste into a delicious treat. The soft, pillowy texture combined with the gooey cinnamon filling is simply irresistible, making them perfect for breakfast, brunch, or even a cozy afternoon snack. For serving suggestions, I highly recommend drizzling a simple glaze made from powdered sugar and milk over the top for an extra touch of sweetness. You can also experiment with variations by adding nuts, raisins, or even a hint of orange zest to the filling for a unique twist. If you’re feeling adventurous, try swapping out the cinnamon for cardamom or nutmeg to create a different flavor profile that will surprise and delight your taste buds. I encourage you to give this Sourdough Discard Cinnamon Rolls recipe a try! I promise you won’t be disappointed. Once you’ve baked up a batch, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your beautiful rolls! Let’s celebrate the joy of baking together and make the most of our sourdough discard. Happy baking! Print
   

   Sourdough Discard Cinnamon Rolls: A Delicious Way to Reduce Waste

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   • Author: Maria
   • Total Time: 180 minutes
   • Yield: 12 rolls 1x

   Print Recipe

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   Description

   these rolls to suit your taste. Perfect for breakfast or brunch, these Sourdough Cinnamon Rolls are a delicious way to use sourdough discard while treating yourself to a sweet, fluffy delight topped with creamy icing.

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   Ingredients

   Scale 1x2x3x

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   • 1 cup sourdough discard (at room temperature)
   • 1/2 cup milk (warm)
   • 1/4 cup granulated sugar
   • 1/4 cup unsalted butter (melted)
   • 1 large egg
   • 1 teaspoon vanilla extract
   • 3 1/2 to 4 cups all-purpose flour
   • 1 teaspoon salt
   • 1 tablespoon instant yeast
   • 1 tablespoon ground cinnamon
   • 1/2 cup brown sugar (packed)
   • 1/4 cup unsalted butter (softened, for filling)
   • 1 cup powdered sugar (for icing)
   • 2 tablespoons milk (for icing)

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   Instructions

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   1. In a large mixing bowl, combine the sourdough discard and warm milk. Stir until well mixed.
   2. Add the granulated sugar, melted butter, egg, and vanilla extract to the bowl. Whisk everything together until smooth and creamy.
   3. In a separate bowl, mix together 3 1/2 cups of all-purpose flour, salt, and instant yeast. Gradually add this dry mixture to the wet ingredients, stirring with a wooden spoon or spatula until a shaggy dough forms.
   4. If the dough is too sticky, gradually add more flour, a tablespoon at a time, until it becomes manageable.
   5. Once the dough comes together, turn it out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it is smooth and elastic.
   6. Form the dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
   7. While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar and ground cinnamon until well combined.
   8. Take the softened butter and spread it evenly over the surface of the dough once it has risen.
   9. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, making sure to cover the entire surface.
   10. Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface.
   11. Roll the dough into a rectangle, approximately 12×18 inches in size.
   12. After rolling out the dough, spread the softened butter over the entire surface, leaving a small border around the edges.
   13. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
   14. Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal it once you reach the end.
   15. Using a sharp knife or a piece of dental floss, slice the log into 12 equal pieces.
   16. Place the sliced rolls into a greased 9×13 inch baking dish, leaving a little space between each roll for them to expand.
   17. Cover the dish with a kitchen towel or plastic wrap and let the rolls rise again in a warm place for about 30-45 minutes, or until they have puffed up and are touching each other.
   18. Preheat your oven to 350°F (175°C) while the rolls are rising.
   19. Once the rolls have risen, place the baking dish in the preheated oven and bake for 25-30 minutes, or until golden brown on top.
   20. While the rolls are baking, prepare the icing by whisking together the powdered sugar and milk in a small bowl until smooth.
   21. Once the rolls are done baking, remove them from the oven and let them cool for a few minutes before drizzling the icing over the top.

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   Notes

   • For best results, ensure your sourdough discard is at room temperature before using.
   • You can adjust the amount of cinnamon and sugar in the filling to suit your taste.

   • Prep Time: 30 minutes
   • Cook Time: 25-30 minutes