Fluffy Sourdough Discard Cinnamon Rolls with Cream Cheese Icing
These fluffy cinnamon rolls are a game changer for busy families, made with sourdough discard for added flavor and sustainability, topped with a creamy icing.
Ingredients
For the Dough
- 1 cup Warm milk Hydrates the dough, creating a tender texture.
- 2 cups Sourdough discard Adds depth of flavor and reduces waste.
- 1/2 cup Unsalted butter Adds richness and flavor for a soft dough.
- 1/4 cup Granulated sugar Sweetens the dough beautifully.
- 1 tsp Salt Enhances flavor and improves the dough’s structure.
- 1 tbsp Active dry yeast Helps the dough rise, creating that fluffy texture.
- 2 cups All-purpose flour Forms the base, giving structure and fluffiness.
For the Filling
- 1/4 cup Brown sugar Adds a deeper sweetness in the filling.
- 1/4 cup Granulated sugar Sweetens the filling.
- 2 tbsp Cinnamon Brings warmth and spice, classic in cinnamon rolls.
- 2 tbsp Unsalted butter, softened Spread on the dough before adding filling.
For the Icing
- 4 oz Cream cheese, softened Creates a creamy, indulgent icing.
- 1 cup Powdered sugar Sweetens and thickens the icing perfectly.
- 1 tsp Vanilla extract Enhances the overall flavor profile.
Instructions
Preparation
- In a mixing bowl, combine warm milk and active dry yeast. Allow it to sit for about 5-10 minutes until frothy.
- Add sourdough discard, softened butter, granulated sugar, salt, and vanilla extract to the yeast mixture. Mix until well combined.
- Gradually add all-purpose flour, stirring to form a soft dough. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a cloth, and let rise in a warm area for about 1 hour until doubled in size.
Cooking
- Once risen, punch down the dough and roll it out on a floured surface into a large rectangle, about ¼ inch thick.
- Spread the softened butter evenly across the dough, leaving a small border around the edges.
- Mix the granulated sugar, brown sugar, cinnamon, and an optional pinch of nutmeg in a bowl, then sprinkle evenly over the buttered dough.
- Starting from the long side, roll the dough tightly into a log. Pinch the seams to seal.
- Slice the log into even rounds about 1-2 inches thick, and place them in a greased baking dish. Let them rise again for 30 minutes.
Serving
- Preheat your oven to 350°F (175°C) while the rolls are rising once more.
- Bake the cinnamon rolls for 25-30 minutes until golden brown on top and the edges are set.
- While they cool slightly, prepare the cream cheese icing by beating together softened cream cheese and powdered sugar.
- Drizzle the icing generously over the warm cinnamon rolls.
- Serve immediately and enjoy the fluffy texture and rich flavor!
Notes
For best results, use fresh yeast, don't rush the second rise, and store leftovers in an airtight container at room temperature for up to three days.