The BEST Sourdough Discard Cinnamon Rolls

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 1.5 tablespoons Granulated Sugar
• 1 teaspoon Baking Powder
• 0.5 teaspoon Baking Soda
• 0.25 teaspoon Salt (pinch)
• 1 cup Milk (whole or 2% works)
• 8 tablespoons Unsalted Butter (cold, cut into cubes for dough)
• 1 tablespoon Vanilla Extract
• 0.33 cup Sourdough Discard (active starter that is just beginning to fall)
• 4 tablespoons Unsalted Butter (softened, for filling spread)
• 1 teaspoon Ground Cinnamon
• 0.66 cup Brown Sugar
• 4 tablespoons Unsalted Butter (softened, for icing)
• 2 tablespoons Milk
• 4 ounces Cream Cheese (softened)
• 1 cup Powdered Sugar
• 1 tablespoon Unsalted Butter (for greasing baking pan)

Instructions

1. Measure All Ingredients

   Gather and measure all dry and wet ingredients, including flour, sugars, leaveners, butter, milk, vanilla, and sourdough discard.

   Time: PT5M

2. Mix Dough

   Add flour, white sugar, baking powder, baking soda, pinch of salt, milk, cold butter cubes, vanilla, and sourdough discard to the stand mixer bowl. Use the dough hook and knead on low speed for 10 minutes until a smooth, slightly sticky dough forms.

   Time: PT10M

3. Prepare Work Surface

   Lightly flour a clean countertop or large cutting board. Sprinkle a little flour on your hands.

   Time: PT2M

4. Roll Out Dough

   Turn the dough onto the floured surface and roll it to about ¼‑inch thickness, shaping it into a rectangle as even as possible.

   Time: PT10M

5. Add Filling

   Spread the softened 4 Tbsp butter over the rolled dough. Sprinkle evenly with 1 tsp ground cinnamon and 2/3 cup brown sugar.

   Time: PT5M

6. Roll and Cut

   Roll the dough tightly into a log, then use a pizza cutter (or sharp knife) to cut the log into equal strips (about 1‑inch thick).

   Time: PT5M

7. Grease Baking Pan

   Generously butter the 9×13‑inch baking pan, ensuring the bottom and sides are coated.

   Time: PT2M

8. Arrange Rolls in Pan

   Place the cut rolls into the greased pan, leaving about 1 inch of space between each roll for a little rise.

   Time: PT5M

9. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

10. Bake Rolls

    Bake the cinnamon rolls for 20‑25 minutes, or until the tops are golden brown and the centers are cooked through.

    Time: PT25M

    Temperature: 375°F

11. Prepare Icing

    While the rolls bake, combine 4 Tbsp softened butter, 2 Tbsp milk, 4 oz softened cream cheese, and 1 cup powdered sugar in a bowl. Whisk (or beat with a mixer) until smooth and creamy.

    Time: PT5M

12. Ice the Warm Rolls

    Remove the rolls from the oven, let them sit for 5 minutes, then drizzle or spread the cream‑cheese icing over the warm rolls so it melts into the surface.

    Time: PT5M

13. Serve

    Serve the cinnamon rolls warm. Store leftovers as directed.

    Time: PT0M

Nutrition Facts

Calories

354

Protein

2 g

Carbohydrates

19 g

Fat

18 g

Fiber

1 g