Ingredients
Scale
- 1 cup (240g) unfed sourdough discard (100% hydration)
- 1/2 cup (120ml) warm milk (around 100-110°F / 38-43°C)
- 1/4 cup (50g) granulated sugar
- 1/4 cup (56g) unsalted butter, melted
- 1 large egg, room temperature
- 2 3/4 cups (330g) all-purpose flour, plus more for dusting
- 1 teaspoon instant yeast (optional, for a faster rise)
- 1/2 teaspoon salt
- For the Filling:
- 1/2 cup (100g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (56g) unsalted butter, softened
- For the Cream Cheese Frosting:
- 4 ounces (113g) cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, as needed
Instructions
- In a large bowl, whisk together the sourdough discard, warm milk, granulated sugar, melted butter, and egg until well combined.
- Gradually add the flour, yeast (if using), and salt to the wet ingredients. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough will be slightly sticky.
- Lightly grease the bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, or until noticeably puffy. (If not using yeast, this rise may take longer, up to 2-3 hours depending on your discard's activity.)
- While the dough rises, prepare the filling: In a small bowl, combine the brown sugar and cinnamon. Set aside. In another small bowl, cream the softened butter until smooth.
- Once risen, gently punch down the dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches.
- Spread the softened butter evenly over the entire surface of the dough rectangle, leaving a small border on one long edge. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough.
- Starting from one of the long edges, carefully roll the dough into a tight log. Pinch the seam closed.
- Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches thick). Arrange the rolls in a lightly greased 9×13 inch baking pan, leaving a little space between each.
- Cover the pan with plastic wrap or a kitchen towel and let rise again in a warm place for another 15-20 minutes, while you preheat your oven to 375°F (190°C).
- Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If rolls are browning too quickly, you can loosely tent with foil.
- While the rolls bake, prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and 1 tablespoon of milk, beating until creamy and smooth. Add more milk, a teaspoon at a time, until the desired consistency is reached.
- Once the rolls are out of the oven, let them cool in the pan for 5-10 minutes before generously spreading the cream cheese frosting over the warm rolls. Serve immediately and enjoy!
Notes
For best results, ensure your sourdough discard is at room temperature. If you don’t have instant yeast, the rolls will still rise with just the discard, but it will take longer; monitor for sufficient puffiness. These rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in the microwave or oven. For a nutty twist, add 1/2 cup chopped pecans or walnuts to the cinnamon filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 410
- Sugar: 38g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg