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Just baked cinnamon rolls for Quick Sourdough Discard Cinnamon Rolls Easy Recipe
Stephanie

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.
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Prep Time 10 minutes
Cook Time 35 minutes
12 hours
Total Time 12 hours 45 minutes
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 ½ 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)
  • ¼ cup 50g sugar
  • ½ 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 ½ cups brown sugar
  • 1 ½ Tablespoons cinnamon
  • ¼ cup chopped nuts or raisins optional
Cream Cheese Frosting:
  • 6 oz cream cheese, softened
  • 3 Tablespoons unsalted butter softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk optional, for desired consistency
  • A pinch of salt optional

Equipment

  • 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)

Method
 

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Roll Out Dough: On a floured surface, roll out the dough into a rectangle (about 12x18 inches).
  5. 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.
  6. Roll Up: Starting from one long side, carefully roll the dough into a tight log. Pinch the seam to seal.
  7. Cut Rolls: Slice the rolled dough into 1-inch pieces and place them in a greased baking dish, or in a cast iron skillet.
  8. Bake: Bake for 25-35 minutes, or until the rolls are golden brown.
  9. Make Icing: While the rolls are baking, mix the icing ingredients together until smooth.
  10. Glaze: Once the rolls are out of the oven, drizzle the icing over the warm rolls.
  11. 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 12x18 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!