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The Best Sourdough Cinnamon Rolls Recipe

Sliced sourdough cinnamon roll showing the gooey cinnamon center and glaze.
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soft, tangy dough wrapped around a buttery, cinnamon-sugar filling and topped with cream cheese icing that melts into every swirl. Sound good? Then buckle up because we’re making the ultimate Sourdough Discard Cinnamon Rolls recipe that’ll blow your mind 

Ingredients

For the Dough:

  • Sourdough Starter: Use active, bubbly starter for the best rise and flavor. If your starter’s been chilling in the fridge for a while, feed it a few times to wake it up.
  • Milk: Warm milk helps the dough come together smoothly. Whole milk is ideal, but feel free to use whatever you have—just make sure it’s warm, not cold.
  • Butter: Softened butter adds richness to the dough. Pro tip: Take it out of the fridge an hour before you start, so it’s nice and soft.
  • Sugar: Just enough to sweeten the dough without overpowering the tang of the sourdough.
  • Egg: One egg helps bind the dough and makes it extra soft.
  • Flour: Well, all-purpose flour does the trick here, although I suppose if you were feeling extravagant you could replace a cup of it with bread flour to create chewiness.
  • Salt: Don’t skip it! A little salt balances the flavors and keeps the rolls from tasting flat.

     

For the Filling:
This is where the magic happens—cinnamon, brown sugar, and butter come together to create that signature swirl of sweetness. I mean, is it even a cinnamon roll without this combo?

  • Butter: You want it spreadable but not melted.
  • Brown Sugar: Light or dark brown sugar both work, but dark brown sugar adds a deeper, molasses-y flavor.
  • Cinnamon: To introduce the most intense flavor, keep fresh cinnamon. If you’ve just spotted it lying dormant in your spice rack for several years, perhaps grab a new jar-it makes a difference!

     

For the Icing:
Cream cheese icing is non-negotiable in my book. It’s rich, creamy, and the perfect finishing touch.

  • Cream Cheese: Softened cream cheese is key to smooth icing. No one likes lumpy frosting.
  • Butter: More butter because, duh, we’re not here to count calories.
  • Powdered Sugar: This sweetens the icing and makes it perfectly spreadable.
  • Vanilla Extract: Just a splash for a hint of warmth and depth.
  • Milk: A little milk helps thin the icing to your preferred consistency.

Instructions

1: Make the Dough

Start by mixing your sourdough starter, warm milk, softened butter and sugar in a bowl. Add the egg and mix until it’s smooth and creamy. Slowly add the flour, salt and mix until a soft dough forms.

Pro Tip: Don’t dump in all the flour at once. Add it gradually to avoid a dry, stiff dough. You want it soft and slightly sticky.


2: Knead and Rest
Start by dumping the dough onto a well-floured surface and kneading it for about 8-10 minutes. Toward the end it should feel smooth, elastic, and just barely tacky to the touch. Place in a very lightly greased bowl, cover with towel, and leave overnight to ferment- about 8-12 hours.
Of course, this is overnight for you; the extended long rise lets it get sourdough working magic, making it richer and more flavorful. Besides, let’s face it: it’s just cool to wake up-and-have-your-dough-ready-to-roll.

3: Roll It Out
In the morning, punch down the dough and roll it into a rectangle about 12×18 inches. Spread the butter over the surface, leaving a small border around the edges.

4: Add the Filling
Combine the cinnamon, brown sugar and sprinkle it over the buttered dough. Be generous with it-this is the heart of your cinnamon roll!

 

 

5: Roll and Slice
Starting with the long side, roll the dough into a tight log. Use a sharp knife to slice it into 12 even rolls. (Yes, floss works amazingly well for this—just slide it under the dough, cross the ends, and pull tight for a clean cut.)

 

6: Second Rise
Arrange the rolls in a greased 9×13-inch pan, cover them with a towel and let them rise for another 2–3 hours. They should be puffy and touching each other by the end.

7: Bake
Preheat the oven to fall, 375°F (190°C). Bake the rolls at 25-30 minutes until golden brown and smells like a bakery around your kitchen.

 

8: Make the Icing
When the rolls have cooled just a little, prepare the cream cheese icing. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth. You can add a little milk if you want to thin it more.

9: Frost and Serve
First, pour the frosting over the warm rolls, allowing it to melt into each nook and cranny. Serve them immediately (if you can wait that long) and watch them disappear in an instant.

Notes

  • Feed Your Starter: Use an active, bubbly starter for the best rise
  • Plan Ahead: Start the dough the night before for morning baking.
  • Room-Temperature Ingredients: Avoid cold ingredients to keep the dough smooth.
  • Generous Filling: Don’t hold back on the cinnamon-sugar—it’s the star!
  • Serve Warm: Best fresh but reheats well in seconds.

Nutrition

Keywords: Sourdough Cinnamon Rolls Recipe, Sourdough Cinnamon Rolls, Cinnamon Rolls

Find it online: https://recipesandchill.com/sourdough-discard-cinnamon-rolls-recipe/