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A cast iron skillet filled with cinnamon rolls topped with cream cheese frosting.

Sourdough Discard Cinnamon Rolls

These Sourdough Discard Cinnamon Rolls have a one-hour rise time and are a great way to use up extra discard.
5 from 2 votes
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Course: Breakfast, Breakfast Recipes, Dessert, Dessert Recipes, Sourdough, Sourdough Desserts, Sourdough Discard, Sourdough Recipes
Cuisine: American
Prep Time: 40 minutes
Cook Time: 28 minutes
Rising time: 2 hours
Total Time: 3 hours 8 minutes
Servings: 8 rolls
Calories: 418kcal
Author: Dorothy Bigelow

Ingredients

Dough

  • 100 grams sourdough discard about ½ cup stirred down
  • 294 grams flour all-purpose or bread flour (about 2 cups + 2 ½ tablespoons)
  • ¼ cup sugar (50 g)
  • ½ teaspoon salt (3g)
  • 130 grams whole milk (about ½ cup)
  • 3 tablespoons butter (43g)
  • 2 ¼ teaspoons instant yeast* (about 1 package - 7g or ¼ oz)
  • 1 large egg room temperature (57g)

Filling

  • 3 tablespoons butter softened, unsalted preferred, but salted is fine (43g)
  • ⅓ cup packed brown sugar (67g)
  • 1 tablespoon ground cinnamon (8g)
  • ½ teaspoon vanilla extract (2.5ml)

Cream Cheese Frosting

  • 6 ounces cream cheese softened to room temperature (170g)
  • 3 tablespoons butter softened to room temperature (unsalted preferred, but salted is fine) (43g)
  • 1 cup powdered sugar also known as confectioners sugar (120g)
  • 1 teaspoon vanilla extract (5ml)

Instructions

Cook Mode

Making the Dough

  • Add the flour, sugar, and salt to a large bowl. Whisk to combine, then set aside.
  • Pour the milk into a small saucepan, then add the butter and heat over low-medium heat until the butter is melted and the mixture is warm (stir often). Don’t overheat - a range of 95-110ºF (35-43ºC) is ideal. (Note: This can be done in a microwave-safe bowl in 15-20 second intervals).
  • Add the yeast and whisk until it dissolves completely.
  • Pour the yeast, milk, and butter mixture into the dry ingredients, and stir until incorporated.
  • Add in the egg and sourdough discard, and mix with a silicone spatula or dough whisk until a soft dough forms.
  • Transfer the dough to a generously floured surface, and knead the dough for 4-5 minutes (with floured hands). Add more flour to the surface if needed (like if the dough is very sticky).
  • Lightly grease a large, clean bowl with avocado oil (or your favorite oil) and place the dough inside. Turn it once to coat.
  • Cover the bowl tightly with plastic wrap and allow the dough to rest for 10 minutes while you prepare the filling.

Filling the Rolls

  • Add 3 tablespoons of softened butter, ⅓ cup of brown sugar, 1 tablespoon of cinnamon, and ½ teaspoon of vanilla extract to a small bowl.
  • Fold the ingredients together until well combined and smooth.
  • Roll the dough into a rectangle that measures roughly 8X14” (20x36cm). I like to measure mine as I go, and tuck and make adjustments as needed.
  • Use a silicone or offset spatula to spread the cinnamon filling on the rectangle of dough, being careful not to tear the dough as you go.
  • Use a pizza cutter (or sharp knife) to slice the dough into 8 strips on the long side (so each strip is about 8 inches long and 1.75 inches wide).
  • Roll up each strip tightly into a cinnamon roll.

Baking the Rolls

  • Line the bottom of a medium baking dish (or 12” cast iron pan) with a custom-cut piece of parchment paper, and lightly grease the sides to prevent sticking.
  • Arrange the cinnamon rolls in the baking dish (or pan), leaving at least 1” between the rolls to allow for rising during baking.
  • Cover the pan with a damp towel (or foil) and allow them to rise in a warm area until doubled, about 60-90 minutes. (Note: I use my oven with the light turned on).
  • Once the rolls have doubled in size, preheat the oven to 375ºF (190ºC).
  • Bake for 25-30 minutes total. I recommend covering the rolls about halfway through baking with some foil - this will prevent excess browning. The rolls are done when they are no longer doughy in the center, and they have reached an internal temperature of around 195ºF (91ºC).
  • Remove from the oven and allow to cool for at least 15 minutes before frosting. My ideal is to allow them to cool for at least 45 minutes, but that’s just a preference since we don’t like very melty/thin icing. I also recommend removing the rolls from the hot pan to cool before adding the frosting.

The Frosting

  • Add the softened cream cheese to a medium bowl (or the bowl of a stand mixer). Beat with an electric mixer until soft and fluffy.
  • Now add in the butter and beat once again until completely incorporated.
  • Finally, add the powdered sugar and vanilla and mix until smooth, scraping down the sides of the bowl as necessary.
  • Use an offset spatula (or spoon) to spread the icing on the warm rolls.
  • Serve and enjoy!

Notes

*I like to use instant rise yeast for most baking recipes, as it can be added directly to the dough. If you only use active dry yeast, you can proof the yeast in the warm milk mixture along with 1-2 tablespoons of the sugar. 
Overnight/Make Ahead: You can prepare the dough OR the assembled rolls the night before. Simply prepare, cover, and refrigerate. The next morning, remove from the fridge and allow the assembled rolls to rise in a warm environment for about an hour (or until doubled in size). Some proofing would have started in the refrigerator.
Using ACTIVE Sourdough Starter: If you want to make this recipe using a traditional sourdough proofing method, you can use active starter instead of discard and exclude the yeast. Allow the dough to proof at room temperature for 1-2 hours, then place in the refrigerator for a cold ferment for 8-12 hours. Assemble the rolls, then allow them to rise until puffy - about 1-2 hours. Bake as directed. 
Storage: Unfrosted sourdough cinnamon rolls may be kept on the counter for 1-2 days. Frosted cinnamon rolls should be refrigerated and reheated before serving. Refrigerated rolls keep in an airtight container for up to 5 days.
Freezing: Baked rolls can be frozen for up to 3 months. Thaw and reheat before serving. Unbaked rolls can be frozen, then thawed, proofed, and baked fresh. 
Sourdough Discard: Room temperature discard works best. If you have a refrigerated sourdough starter, you can use it cold OR allow it to warm at room temperature. If using cold discard, you may need to allow the rolls to rise for longer (90+ minutes) in order for them to double.

Nutrition

Calories: 418kcal | Carbohydrates: 66g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 266mg | Potassium: 131mg | Fiber: 3g | Sugar: 31g | Vitamin A: 453IU | Vitamin C: 0.05mg | Calcium: 52mg | Iron: 2mg
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