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Cozy Sourdough Discard Cinnamon Rolls Easy Overnight Proof Recipe

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These cinnamon rolls use sourdough discard for a soft, flavorful dough with a subtle tang. The dough proofs overnight in the fridge, resulting in tender, pillowy rolls perfect for cozy weekends or brunch.

Ingredients

Scale
  • 1 cup sourdough starter discard (unfed and active discard works best)
  • 3 ½ cups all-purpose flour (plus extra for dusting)
  • 1 cup whole milk, warmed to about 100°F
  • ⅓ cup granulated sugar (for the dough)
  • 4 tbsp unsalted butter, melted and cooled (plus extra for rolling)
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 tsp salt
  • ⅔ cup brown sugar (for the filling)
  • 2 tbsp ground cinnamon
  • 1 tsp vanilla extract (optional but recommended)
  • 4 oz cream cheese, softened (for frosting)
  • 1 cup powdered sugar (for frosting)
  • 2 tbsp milk or cream (for frosting)

Instructions

  1. Warm the whole milk to about 100°F (38°C). Stir in the active dry yeast and 1 tsp sugar. Let sit for 5-7 minutes until foamy.
  2. In a large bowl, combine sourdough discard, melted butter, remaining sugar, salt, vanilla extract, and the foamy yeast mixture. Gradually add about 3 cups flour, mixing until a shaggy dough forms. Add more flour as needed, keeping dough soft and slightly sticky.
  3. Knead dough on a floured surface for 8-10 minutes by hand or 5-6 minutes in a mixer until smooth, elastic, and slightly tacky.
  4. Place dough in a lightly greased bowl, cover tightly, and refrigerate overnight (8-12 hours) for slow proofing.
  5. Mix brown sugar and cinnamon in a small bowl for the filling. Melt a couple tablespoons of butter for brushing.
  6. Roll chilled dough on a floured surface into a 12×16-inch rectangle. Brush melted butter evenly over dough, then sprinkle cinnamon sugar mixture generously.
  7. Roll dough tightly from the long edge into a log. Pinch seam to seal. Cut into 12 equal rolls about 1 ½ inches thick using a sharp knife or dental floss.
  8. Arrange rolls in a greased 9×13-inch pan with space between. Cover loosely and let rise at room temperature for 1-2 hours until puffy and nearly doubled.
  9. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown, rotating pan halfway through baking.
  10. While baking, beat softened cream cheese with powdered sugar and milk until smooth and spreadable.
  11. Let rolls cool 10 minutes, then spread cream cheese frosting over warm rolls. Serve fresh.

Notes

Use warm milk at about 100°F to activate yeast without killing it. The dough will be sticky after overnight proof—use light flour dusting when rolling. Use dental floss to cut rolls cleanly. Tent with foil if rolls brown too fast. Frost while rolls are warm but not hot. For vegan version, substitute butter with coconut oil or vegan margarine, use plant-based milk, and replace cream cheese frosting with a powdered sugar glaze.

Nutrition

Keywords: sourdough discard, cinnamon rolls, overnight proof, easy cinnamon rolls, breakfast rolls, sourdough recipe, cinnamon sugar rolls

Find it online: https://flurpchef.com/cozy-sourdough-discard-cinnamon-rolls-easy-overnight-proof-recipe/