Sourdough Discard Cinnamon Rolls Recipe

• servings: 9 servings
• active time: 15 minutes
• total time: 2 hours 30 minutes

Ingredients

120 grams sourdough discard (1/2 cup)

30 grams dark brown sugar (2 Tablespoons)

175 grams milk, warm (3/4 cup)

57 grams unsalted butter, melted (4 Tablespoons)

1 large egg (room temperature)

370 grams bread flour (2 ½ cups + 2 Tablespoons)

7 grams instant yeast (2 teaspoons)

5 grams salt (3/4 teaspoon)

120 grams heavy cream, warmed (just before baking) (1/2 cup)

57 grams unsalted butter, softened (4 Tablespoons)

150 grams dark brown sugar (3/4 cup)

12 grams ground cinnamon (5 teaspoons)

28 grams unsalted butter, room temperature (2 Tablespoons)

55 grams cream cheese, room temperature (2 ounces)

15 grams heavy cream (1 Tablespoon)

90 grams powdered sugar (3/4 cup)

Directions

DOUGH

Add the sourdough discard, dark brown sugar, warm milk, melted butter, and egg to the bowl of a stand mixer with the paddle attachment. Mix on low speed until the ingredients are mixed thoroughly.The temperature of the milk was 110 degrees F. Any hotter and this could kill the instant yeast and prevent the dough from rising.

Switch the paddle attachment with the dough hook attachment. Then, add the flour, instant yeast and salt to the bowl. Mix on low, stopping to scrape the sides of the bowl with a rubber spatula when necessary, until all of the ingredients have been incorporated.

Continue to knead the dough for 5-7 more minutes at medium speed. You know the dough has been thoroughly kneaded when the dough is pulling away from the sides of the bowl while it is being kneaded and it feels tacky, not sticky, when you poke it.You can knead this dough by hand, but I would increase the time to about 10-15 minutes.

Remove the dough and place it in a bowl, cover it and let the dough rest until doubled in size in a warm spot.In my 70 degree F kitchen, this took about 1 hour. The rise time can vary depending on the temperature of your kitchen. The warmer your kitchen, the faster the dough will rise. The opposite is true for cooler kitchens.

SHAPE

Once the dough has doubled in size, remove the dough onto a lightly floured work surface. With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.

Spread the softened butter over the entire surface of the sourdough cinnamon roll dough.

In a small bowl, stir together dark brown sugar and ground cinnamon, then sprinkle the cinnamon sugar mixture on the entire surface of the dough.

Option 1: Starting at the long end closest to you, roll up the homemade cinnamon rolls into a long snake. Cut off the uneven edges, then divide into 9 equal pieces with unflavored dental floss, string, or a sharp knife. (about 1 3/4 inches per roll)Option 2: Using a pizza cutter, slice the dough into 9 even stripes, then roll each into a roll for a more polished look.

Grease a 9 x 9, 2 quart baking dish or large cast iron skillet with butter before gently placing the Sourdough Discard Cinnamon Rolls inside, about 1/2 - 1 inches apart.

Cover with plastic wrap and let rise for a second time until they have noticeably grown and look puffy. This took 45-60 minutes in my 70 degree F kitchen.

Not ready to bake these in the same day? No worries! Jump down to the NOTES for several Make-Ahead options!

BAKE

Preheat the oven to 350 degrees F. Just before baking, pour warmed heavy cream over the Sourdough Discard Cinnamon Rolls.The extra moisture from the heavy cream will keep the cinnamon rolls extra soft while baking.

Bake the rolls for 30-35 minutes or until the tops are golden brown and the internal temperature is 190-200 degrees F.If the cinnamon rolls are browning too quickly, cover them with aluminum foil and continue to bake.

Remove from the oven and place the cinnamon rolls on a wire rack to cool slightly.

Cream Cheese Frosting

While the cinnamon buns are cooling, prepare the cream cheese frosting.

In a large mixing bowl, mix butter and cream cheese until combined. Add powdered sugar and heavy cream and blend until smooth.

Using an offset spatula, spread the cream cheese frosting over the warm cinnamon rolls so that it can slightly melt into all of the cracks and crevices. Serve warm and enjoy!

Nutrition

• Calories: 485 kcal
• Total Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 78 mg
• Sodium: 262 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 2 g
• Total Sugars: 31 g
• Protein: 8 g