Sourdough Discard Cinnamon Rolls
These are the easiest sourdough discard cinnamon rolls you will ever make. Soft, sweet, and full of cinnamon goodness.
Servings: 12 rolls
Calories: 353kcal
Equipment
- Bowl
- 9x13 Baking Dish
- Measuring cups and spoons
Ingredients
- 3 cups all-purpose flour
- 3/4 cup sourdough discard or active starter
- 3/4 cup water
- 3 tablespoons honey or maple syrup
- 6 tablespoons butter melted
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Filling
- 3 tablespoons butter melted
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
Cream Cheese Frosting
- 1 cup powdered sugar
- 4 oz cream cheese preferably full fat
- 2 tablespoons butter
- 2 tablespoons cream milk or half and half would also work
Instructions
- Preheat oven to 375℉.
- In a small bowl make brown sugar cinnamon filling. Mix 3 tablespoons melted butter, brown sugar, and cinnamon together. Set aside.
- In a large bowl, combine all-purpose flour, baking soda, baking powder, and salt.
- Add honey, melted butter, water, and sourdough starter to the flour mixture.
- Stir until the dough comes together, then knead until all the ingredients are incorporated well and the dough is soft. This usually takes about five minutes by hand. You could also do this in a stand mixer with a dough hook attachment.
- Flour a clean work surface and roll out the dough into an even rectangle that is about 1/4 to 1/2 inch thick. The thinner it is, the more layers of cinnamon sugar you will have.
- Spread the cinnamon sugar mixture over the entire surface of the dough.
- Starting on the long side, roll up the dough tightly. Pinch the ends together making sure they will stick.
- Slice into 12 equal rolls.
- Place into a prepared baking dish lined with parchment paper or cast iron skillet.
- Bake for 25-35 minutes or until the rolls are golden brown. Allow to cool slightly while making the frosting.
Make the cream cheese frosting:
- In a medium saucepan over medium-low heat, melt cream cheese, cream, and butter. Whisk them together until smooth.
- Add the powdered sugar and whisk thoroughly until no lumps are present.
- Drizzle over the cinnamon buns, then enjoy.
Notes
- The reason this recipe is so quick is due to the fact that you don't have to prepare anything ahead of time. No waiting for cold butter to soften or the dough to rise, it can be whipped up and baked right away.
- Try to make the rolls even in size. I like to slice the log in half, then each section in half, and then three rolls from each of those sections.
- If you have to long-ferment this recipe for digestion and have trouble with unfermented grains, use einkorn or gluten-free one-to-one flour to roll out the dough.
- Start them the night before to make this recipe even easier in the morning. See the long fermentation directions in the post.
Nutrition
Serving: 1roll | Calories: 353kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 306mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 486IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg