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Moist Sourdough Discard Cinnamon Roll Cake Recipe with Cream Cheese Glaze

sourdough discard cinnamon roll cake - featured image
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A tender, rich, and surprisingly fluffy cinnamon roll cake made using sourdough discard, topped with a luscious cream cheese glaze. Perfect for cozy mornings and easy to whip up in under 45 minutes.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed or fed)
  • 2 ½ cups (310 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • ½ cup (115 g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 4 ounces (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt until evenly combined.
  3. In a separate bowl, beat the eggs, then add sourdough discard, whole milk, melted butter, and vanilla extract. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. A few lumps are okay.
  5. In a small bowl, mix brown sugar, ground cinnamon, and melted butter to prepare the cinnamon swirl.
  6. Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon sugar mixture over the batter.
  7. Add the remaining batter on top and repeat the swirl with the rest of the cinnamon sugar mixture. Use a butter knife or skewer to gently swirl the cinnamon sugar through the batter.
  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
  9. Remove from oven and let cool in the pan for 15-20 minutes.
  10. In a medium bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and milk or cream until glaze reaches a pourable consistency.
  11. Drizzle the cream cheese glaze over the warm cake. Slice and serve.

Notes

Use room temperature eggs and milk to prevent clumping. Do not overmix the batter to avoid a tough cake. Swirl cinnamon sugar gently for pretty marbling. Use an oven thermometer for accurate baking temperature. Let cake cool before glazing to prevent glaze from melting. Use good quality cream cheese for best glaze flavor. Leftover sourdough discard can be used in other recipes.

Nutrition

Keywords: sourdough discard, cinnamon roll cake, cream cheese glaze, easy baking, moist cake, cinnamon swirl, brunch dessert

Find it online: https://flurpchef.com/moist-sourdough-discard-cinnamon-roll-cake-recipe-with-cream-cheese-glaze/