Quick Sourdough Discard Cinnamon Rolls Easy Recipe

Quick sourdough discard cinnamon rolls are a delightful twist on this classic treat, incorporating sourdough starter for a unique flavor and texture. Made with a soft, slightly tangy dough, these rolls are filled with a sweet mixture of brown sugar and cinnamon that are enhanced with butter and optional nuts or raisins for a decedent bite! Unlike traditional recipes that rely on commercial yeast, sourdough cinnamon rolls use the natural fermentation of sourdough to provide lift and depth of flavor. Baked to perfection and topped with a sweet icing, these cinnamon rolls are perfect for breakfast or a cozy snack. 

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Can you freeze uncooked cinnamon rolls?

Yes, you can freeze uncooked cinnamon rolls! Here’s how to:

Freezing Uncooked Cinnamon Rolls

1. Prepare the Rolls: Follow your recipe up until the point where you would let the rolls rise before baking.
2. Shape the Rolls: After slicing the rolls, place them in a greased baking dish or on a baking sheet lined with parchment paper.
3. Flash Freeze: To prevent the rolls from sticking together, place them in the freezer for about 1-2 hours until they are firm.
4. Wrap and Store: Once they’re frozen, transfer the rolls to an airtight container or a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
5. Label: Don’t forget to label the bag or container with the date and type of rolls.

Baking from Frozen

When you’re ready to bake:

1. Thaw: Remove the rolls from the freezer and let them thaw in the refrigerator overnight, or at room temperature for a few hours.
2. Final Rise: Allow the rolls to rise until they’re puffy (this may take 1-2 hours).
3. Bake: Bake as directed in your recipe, adding a few extra minutes if needed.

This method allows you to enjoy fresh cinnamon rolls whenever you want without the extra prep time!

Tips for Perfect Cinnamon Rolls

1. Flour as Needed: Be cautious with flour; add just enough to keep the dough manageable. Too much flour can lead to dry rolls.
2. Roll Evenly: Roll out the dough evenly to ensure uniform baking. Aim for a rectangle shape for consistent slicing.
3. Tight Rolls: When rolling the dough, keep it tight to avoid gaps and ensure that the filling stays inside.
4. Rest After Rolling: If the dough becomes too elastic and difficult to roll, let it rest for 10-15 minutes before continuing.
5. Cover While Rising: Use a damp kitchen towel or plastic wrap to cover the rolls during rising to prevent them from drying out.
6. Check for Doneness: Bake until golden brown. You can use a toothpick inserted in the center to check for doneness; it should come out clean.
7. Customize Fillings: Feel free to add nuts, raisins, or chocolate chips to the filling for extra flavor and texture.

Equipment Needed

Rolling pin
Sharp knife
Stand mixer with a dough hook attachment
14″ Cast iron skillet or 9 X 13 baking dish
Small bowl
Mixing bowl
Bench scraper 
Kitchen scale (optional)

Ingredients

3 1/2 cups (440g) all-purpose flour (you may need a bit more depending on dough consistency)

1 cup (200g) sourdough discard (or active sourdough starter)

1 cup (240g) milk (or any non-dairy alternative)

1/4 cup (50g) sugar

1/2 cup melted butter (or coconut oil)

1 teaspoon (6g) vanilla

2 teaspoons (10g) baking powder

1 teaspoon (6g) baking soda

1 teaspoon (6g) salt

Cinnamon Sugar Mixture:

• 6 Tablespoons softened butter (or coconut oil)
• 1 1/2 cups brown sugar
• 1 1/2 Tablespoons cinnamon
• 1/4 cup chopped nuts or raisins (optional)

Frosting for Your Cinnamon Rolls 

Cream Cheese Frosting:

• 6 oz cream cheese, softened
• 3 Tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (optional, for desired consistency)
• A pinch of salt (optional)

Instructions for Sourdough Cinnamon Rolls

Preheat Oven: Preheat your oven to 375°F (190°C).

Mix Dough: In a large bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk together the sourdough discard, milk, melted butter, vanilla, and sugar. Pour the wet ingredients into the dry ingredients and mix until just combined. Make sure to scrape down the sides of the bowl. Do not overmix; the dough should be slightly sticky.

Knead Dough: Knead dough in a stand mixer with a dough hook until a ball forms. This may take about five to 7 minutes. Alternatively, you can knead it by hand on a floured surface.

Roll Out Dough: On a floured surface, roll out the dough into a rectangle (about 12×18 inches).

Add Filling: Spread the softened butter over the rolled-out dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.

Roll Up: Starting from one long side, carefully roll the dough into a tight log. Pinch the seam to seal.

Cut Rolls: Slice the rolled dough into 1-inch pieces and place them in a greased baking dish, or in a cast iron skillet.

Bake: Bake for 25-35 minutes, or until the rolls are golden brown.

Make Icing: While the rolls are baking, mix the icing ingredients together until smooth.

Glaze: Once the rolls are out of the oven, drizzle the icing over the warm rolls.

Enjoy: Let them cool for a few minutes and enjoy your delicious cinnamon rolls!

Long Fermentation Sourdough Discard Cinnamon Roll Recipe

1. Mix the Dough:In a large mixing bowl, combine the flour, sugar, and salt. In another bowl, whisk together the active starter, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
2. Leavening Agents: Omit leavening agents until after bulk fermentation.
3. Knead the Dough:Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. You can also use a stand mixer with a dough hook.
4. First Rise (Bulk Fermentation):Place the dough in a lightly greased bowl and cover it with plastic wrap or a damp kitchen towel. Let it rise overnight, at room temperature for about 10-12 hours.

Next Day

1. Prepare the Filling: In a small bowl, mix the brown sugar and cinnamon together. Set aside.
2. Add Leavening Agents: In a small bowl, combine the baking powder and baking soda using a fork or a spoon until smooth and lump-free. Sprinkle this mixture over the dough and incorporate it using your hands.
3. Roll Out the Dough: After the long fermentation, roll the dough out on a floured surface into a rectangle, approximately 12×18 inches.
4. Add Filling: Spread the softened butter over the rolled-out dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
5. Roll and Cut: Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal. Cut the log into 1-1.5 inch pieces and place them in a greased baking dish, cut side up.
6. Second Rise: Cover the baking dish with a damp towel or plastic wrap and let the rolls rise at room temperature for 1-2 hours, or until they are puffy and nearly doubled in size.
7. Preheat Oven: Preheat your oven to 375°F (190°C).
8. Bake: Bake the rolls for 25-35 minutes, or until they are golden brown and cooked through.
9. Cool and Ice: While the rolls are baking, mix the buttercream icing ingredients together until smooth. Once the rolls are out of the oven, let them cool slightly before drizzling the icing over the top.
10. Enjoy: Serve warm and enjoy the delicious, tangy flavor of sourdough cinnamon rolls!

More Sourdough Discard Recipes

The Best Sourdough Chocolate Chip Cookies Recipe 

Easy Sourdough Pumpkin Bread Recipe

Sourdough Banana Bread Recipe

Easy Sourdough Discard Peach Quick Bread Recipe

The Best Sourdough Zucchini Bread Discard Recipe

The Best Sourdough Banana Nut Bread Discard Recipe