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Ultra-Soft Sourdough Discard Cinnamon Rolls with Cream Cheese Frosting

Close-up of three stacked, fluffy sourdough discard cinnamon rolls topped with thick white icing.
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Use your sourdough starter discard to make these ultra-soft, fluffy cinnamon rolls. This recipe yields gooey, flavorful rolls with a classic cream cheese frosting, offering a zero-waste solution for your excess starter.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sourdough discard (unfed, room temperature)
  • 1/4 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • For the Filling: 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • For the Frosting: 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  2. In a separate bowl, mix the sourdough discard, milk, melted butter, and egg until just combined.
  3. Pour the wet ingredients into the dry ingredients. Mix with a spoon until a shaggy dough forms. Do not overmix.
  4. Turn the dough out onto a lightly floured surface and knead briefly, about 1 minute, until it comes together.
  5. Roll the Dough: Roll the dough into a 10×14 inch rectangle.
  6. Prepare the Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth. Spread this mixture evenly over the rolled-out dough, leaving a small border on one long edge.
  7. Roll the dough tightly from the long edge opposite the border. Pinch the seam closed.
  8. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  9. Bake: Preheat your oven to 375 degrees Fahrenheit. Cover the pan loosely with plastic wrap and let the rolls rest for 30 minutes (this is a quick rise, not a long proof).
  10. Bake for 20-25 minutes, or until the tops are lightly golden brown.
  11. Prepare the Frosting: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and milk until the frosting is creamy and spreadable.
  12. Spread the cream cheese frosting generously over the warm cinnamon rolls before serving.

Notes

  • For the softest texture, use sourdough discard that has been sitting on the counter for about an hour before mixing.
  • If you prefer a thinner glaze over thick frosting, reduce the powdered sugar in the frosting by half and increase the milk to 3 tablespoons.
  • These rolls are best eaten the day they are made, but leftovers can be reheated briefly in the microwave.

Nutrition

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