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Irresistibly Fluffy Sourdough Discard Cinnamon Rolls

These cinnamon rolls are a delightful way to use sourdough discard, resulting in soft, fluffy rolls filled with a delectable cinnamon sugar mixture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup all-purpose flour
  • 1 cup sourdough discard (unfed is fine)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted for the dough
  • 2 units eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • for dusting extra flour for dusting the work surface
Cinnamon Sugar Filling
  • 1 tbsp cinnamon
  • 1/4 cup granulated sugar combine with cinnamon for filling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the flour, sourdough discard, sugar, melted butter, eggs, baking powder, baking soda, and salt. Mix until it forms a sticky dough.
  3. On a floured surface, gently knead the dough until it becomes smooth and elastic—about 2-3 minutes.
  4. Roll out the dough into a rectangle, about 1/4 inch thick.
  5. Spread softened butter evenly across the rectangle, then generously sprinkle the cinnamon sugar mixture over the buttered surface.
  6. Roll the dough tightly into a log, then slice it into 1-inch pieces. Place the cuts in a greased baking dish.
Baking
  1. Allow the rolls to rise for about 30-40 minutes, until they’re puffy and nearly doubled in size.
  2. Bake for 20-25 minutes or until golden brown.
  3. For the final touch, drizzle a simple glaze over the warm rolls and serve.

Notes

These rolls are perfect on their own or with a cream cheese frosting. Store extras in an airtight container for up to 2 days, or refrigerate for a week. Can be frozen for up to 3 months.