Sourdough Discard Cinnamon Rolls
Deliciously soft and fluffy cinnamon rolls made using sourdough discard, topped with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sourdough discard
- 1/4 cup milk
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup cream cheese
- 1 cup powdered sugar
- 1 tablespoon milk (for frosting)
Instructions
- Mix dry ingredients in a large bowl until combined.
- Combine wet ingredients in another bowl and whisk until mixed.
- Pour the wet ingredients into the dry, and mix until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Roll out the dough into a rectangle, about 1/4 inch thick, and spread melted butter on top.
- Sprinkle sugar and ground cinnamon evenly over the surface.
- Roll the dough tightly into a log and cut into 1 inch wide pieces.
- Place the rolls in a greased baking pan and let them rise for about an hour.
- Preheat the oven to 350°F (175°C) and bake for 20-25 minutes.
- Beat together cream cheese and powdered sugar for the frosting.
- Spread frosting over warm rolls before serving.
Notes
For a vegan option, substitute the egg with a flax egg and use plant-based butter and milk.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg