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Tender Sourdough Discard Cinnamon Rolls Recipe with Creamy Icing

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These tender sourdough discard cinnamon rolls feature a soft, flavorful dough with a cinnamon-sugar swirl and a luscious creamy icing. Perfect for cozy mornings and made with simple pantry staples.

Ingredients

Scale
  • 1 cup (240g) sourdough discard (unfed or fed)
  • 3 cups (360g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 3/4 cup (180ml) milk, warmed to 110°F (43°C)
  • 4 tablespoons (57g) unsalted butter, softened, plus more for rolling
  • 1 large egg, room temperature
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • For the cinnamon filling:
  • 1/2 cup (100g) brown sugar, packed
  • 2 tablespoons cinnamon
  • 3 tablespoons (43g) unsalted butter, melted
  • For the creamy icing:
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons (15-30ml) milk

Instructions

  1. In a large bowl, whisk together warm milk (110°F/43°C), sourdough discard, and instant yeast. Let sit about 5 minutes until bubbles or foam form.
  2. Add sugar, salt, and about 2 1/2 cups (300g) flour to the milk mixture. Stir until combined and shaggy dough forms.
  3. Beat in egg and softened butter. Gradually add remaining flour (up to 1/2 cup/60g) until dough pulls away from bowl and feels slightly sticky but manageable.
  4. Turn dough onto floured surface and knead 8-10 minutes until smooth and elastic. Alternatively, knead with stand mixer dough hook on medium speed for 6-8 minutes.
  5. Place dough in lightly oiled bowl, cover, and let rise in warm spot for 1 to 1 1/2 hours until doubled in size.
  6. In a small bowl, combine brown sugar and cinnamon. Melt butter and set aside.
  7. Punch down dough and roll out on floured surface into a 12×16-inch (30x40cm) rectangle.
  8. Brush melted butter evenly over dough, then sprinkle cinnamon-sugar mixture evenly, pressing lightly to stick.
  9. Roll dough from long edge into a tight log. Pinch seam to seal, then cut into 9 to 12 slices about 1 to 1 1/2 inches thick.
  10. Place rolls cut-side up in greased 8×8-inch (20x20cm) baking pan, leaving space between. Cover loosely and let rise 45 minutes to 1 hour until puffy.
  11. Preheat oven to 350°F (175°C). Bake rolls 25-30 minutes until golden brown and cooked through.
  12. While baking, beat cream cheese, butter, powdered sugar, vanilla, and 1 tablespoon milk until smooth. Add more milk if needed for spreadable consistency.
  13. Remove rolls from oven and cool 10 minutes. Spread creamy icing generously on warm rolls and serve.

Notes

Use room temperature ingredients for better dough texture. Avoid adding too much flour to keep rolls tender. Do not skip the second rise for light, fluffy rolls. Let rolls cool slightly before icing to prevent sliding. If dough is too sticky, add flour sparingly. For dairy-free, substitute milk, butter, and cream cheese with plant-based alternatives. Gluten-free flour can be used but expect denser rolls.

Nutrition

Keywords: sourdough discard, cinnamon rolls, creamy icing, breakfast, easy cinnamon rolls, sourdough baking, sweet rolls

Find it online: https://realityeats.com/tender-sourdough-discard-cinnamon-rolls-recipe-with-creamy-icing-easy-and-perfect/