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The Softest, Gooey Sourdough Discard Cinnamon Rolls (Ready in Under an Hour!)

A close-up, appetizing shot of a single sourdough discard cinnamon roll topped with thick white icing, sitting on a white plate.
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Use your extra sourdough starter discard to make these incredibly soft, fluffy, and gooey cinnamon rolls. This recipe includes instant yeast for a fast rise, meaning you get bakery-style comfort food without the long wait. Top them with rich cream cheese frosting for the ultimate homemade breakfast treat.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 teaspoons instant yeast
  • 1/2 cup sourdough discard (unfed starter)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 3/4 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)

Instructions

  1. Combine the warm milk and instant yeast in a large bowl. Let it sit for 5 minutes until foamy.
  2. Whisk in the sourdough discard, granulated sugar, melted butter, and egg into the yeast mixture until combined.
  3. In a separate bowl, whisk together 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. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm spot for 30 to 45 minutes, or until doubled in size. This is a quick rise because we use instant yeast.
  6. While the dough rises, prepare the filling: In a small bowl, mix together the softened butter, brown sugar, and cinnamon until smooth and spreadable.
  7. Punch down the risen 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 entire surface of the dough, leaving a small border on one long edge.
  9. Starting with 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. Arrange the rolls in a greased 9×13 inch baking dish. Cover the dish and let the rolls rest for a second rise for 15 to 20 minutes while you preheat your oven to 375°F (190°C).
  12. Bake for 18 to 22 minutes, or until the tops are golden brown.
  13. While the rolls bake, prepare the cream cheese frosting: Beat together 4 ounces softened cream cheese, 1/4 cup softened butter, 1 teaspoon vanilla extract, and 1 1/2 cups powdered sugar until smooth. Add 1-2 tablespoons of milk if needed to reach a spreadable consistency.
  14. Remove the rolls from the oven and immediately spread the cream cheese frosting over the warm rolls. Serve warm.

Notes

  • For a deeper sourdough flavor, you can allow the dough to complete a slow, overnight rise in the refrigerator after the first rise, then proceed with rolling and baking the next morning.
  • If you prefer a simple glaze instead of cream cheese frosting, mix 1 cup powdered sugar with 2-3 tablespoons of milk and 1/2 teaspoon vanilla extract.
  • To achieve bakery-style large rolls, ensure your dough rectangle is rolled out thinly and tightly before slicing.

Nutrition

Find it online: https://mdlatdmm.com/sourdough-discard-cinnamon-rolls/