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Soft and Gooey Sourdough Discard Cinnamon Rolls with Cream Cheese Icing

Three fluffy sourdough discard cinnamon rolls stacked on a white plate, generously covered in white cream cheese icing.
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Use your extra sourdough discard to make these incredibly soft, fluffy, and gooey cinnamon rolls. This recipe delivers bakery-style flavor without the long wait, topped with a rich cream cheese icing.

Ingredients

Scale
  • 1 cup sourdough discard (unfed starter)
  • 1/2 cup warm milk (about 110°F)
  • 1 teaspoon instant yeast
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup unsalted butter, melted, plus more for greasing
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • For the Filling:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Icing:
  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (if needed for consistency)

Instructions

  1. In a large bowl, whisk together the sourdough discard, warm milk, instant yeast, and granulated sugar. Let stand for 5 minutes until slightly foamy.
  2. Whisk in the egg and 1/4 cup melted butter into the discard mixture.
  3. In a separate bowl, mix the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. Lightly grease a large bowl with butter. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. While the dough rises, prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined and spreadable.
  7. Once risen, punch down the dough gently. Roll the dough out on a lightly floured surface into a large rectangle, about 12×18 inches.
  8. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
  11. Grease a 9×13 inch baking dish generously with butter. Arrange the rolls cut-side up in the prepared dish.
  12. Cover the dish loosely and let the rolls proof (second rise) for 30 to 45 minutes. They should look puffy.
  13. Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown and the center is cooked through.
  14. While the rolls bake, prepare the icing: Beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and vanilla extract until creamy. Add milk one tablespoon at a time if the icing is too thick.
  15. Remove the rolls from the oven and immediately spread the cream cheese icing generously over the warm rolls. Serve warm.

Notes

  • For an overnight option, place the cut rolls in the prepared baking dish, cover tightly with plastic wrap, and refrigerate for up to 12 hours. In the morning, let them sit at room temperature for 30 minutes while the oven preheats, then bake as directed.
  • If you prefer a thinner glaze instead of thick icing, reduce the powdered sugar in the icing recipe to 1 cup and increase the milk to 3-4 tablespoons.
  • You can find more great baking ideas on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/sourdough-discard-cinnamon-rolls-recipe/