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Fluffy Sourdough Discard Cinnamon Rolls with Creamy Glaze

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These fluffy cinnamon rolls use sourdough discard to create soft, pillowy rolls with a subtle tang, swirled with cinnamon sugar and topped with a creamy cream cheese glaze. Perfect for a cozy weekend treat or special breakfast.

Ingredients

Scale
  • 1 cup sourdough discard (unfed or fed; room temperature)
  • 2 ½ cups all-purpose flour (plus extra for dusting)
  • ¼ cup granulated sugar
  • 1 tsp instant yeast
  • ½ tsp salt
  • ⅓ cup whole milk, warmed (about 110°F)
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup brown sugar, packed
  • 2 tbsp ground cinnamon
  • 3 tbsp unsalted butter, softened
  • 4 oz cream cheese, softened
  • ¼ cup powdered sugar, sifted
  • 2 tbsp milk or cream
  • ½ tsp vanilla extract

Instructions

  1. In a large bowl, combine sourdough discard, ½ cup warmed milk, melted butter, egg, and sugar. Stir until well blended. Add flour, instant yeast, and salt. Mix until a shaggy dough forms (about 5 minutes).
  2. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 7 minutes. The dough should be slightly tacky but not sticky.
  3. Place dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel. Let it rise in a warm spot for 1 to 1 ½ hours or until doubled in size (ideal temp: 75-80°F).
  4. While dough rises, mix together brown sugar, cinnamon, and softened butter in a small bowl until creamy.
  5. Once risen, punch down dough gently and roll it on a floured surface into a 15×9 inch rectangle. Spread the cinnamon sugar filling evenly over the dough, leaving a small border on the edges.
  6. Starting from the longer side, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut into 12 equal rolls. Place them cut side up in a greased 9×13 inch baking dish, spaced slightly apart.
  7. Cover the pan loosely and let rolls rise for 30-45 minutes until puffy. Meanwhile, preheat your oven to 350°F.
  8. Bake rolls for 25-30 minutes until golden brown and cooked through. If the tops brown too quickly, tent lightly with foil.
  9. While rolls bake, beat together cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
  10. Remove rolls from oven and let cool for 10 minutes. Generously spread the creamy glaze on top while warm. Serve immediately and enjoy!

Notes

If dough is too sticky during kneading, dust hands lightly with flour instead of adding flour directly to dough to keep rolls tender. Cover rolls while warm to keep soft longer. Warm rolls briefly in microwave before serving if refrigerated. For vegan version, substitute butter with coconut oil or vegan margarine, use flax or chia egg replacement, plant-based milk, and coconut cream for glaze. For gluten-free, use a gluten-free flour blend and adjust liquids as needed.

Nutrition

Keywords: sourdough discard, cinnamon rolls, creamy glaze, easy cinnamon rolls, sourdough baking, breakfast rolls, sweet rolls

Find it online: https://flurpchef.com/fluffy-sourdough-discard-cinnamon-rolls-with-creamy-glaze-recipe-made-easy/