If you’ve ever wondered what to do with that extra sourdough starter you’ve been nurturing, you’re in for a real treat with this Sourdough Discard Cinnamon Rolls Recipe. These rolls are delightfully soft, packed with a rich cinnamon-sugar filling, and the slight tang from the sourdough discard adds a subtle depth that makes them utterly irresistible. Whether you’re sharing them with family or indulging in a cozy moment alone, these cinnamon rolls will quickly become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, relying on pantry staples that work harmoniously to give these cinnamon rolls their perfect flavor and texture. Each ingredient plays a key role, from the tangy sourdough discard providing tender crumb and complexity, to the warm cinnamon and brown sugar filling that gives every bite a comforting sweetness.
- 3 cups all-purpose flour: The base of the dough, giving structure and a soft crumb once baked.
- 3/4 cup sourdough discard: Adds natural tanginess and helps create a tender, moist texture without any waste.
- 3/4 cup water: Hydrates the dough, making it pliable and easy to work with.
- 3 tablespoons honey or maple syrup: Adds a subtle sweetness and depth of flavor.
- 6 tablespoons butter, melted: Keeps the dough rich and tender while being part of the luscious filling.
- 1 1/2 teaspoons baking powder: A leavening agent that complements the sourdough, helping the rolls rise beautifully.
- 1 teaspoon baking soda: Works with the acidity of the sourdough to produce lift and softness.
- 1/2 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1/2 cup brown sugar: Provides caramel notes and the perfect sweet filling.
- 1 tablespoon cinnamon: The signature spice that gives these rolls their warm, inviting aroma and flavor.
How to Make Sourdough Discard Cinnamon Rolls Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F. This ensures a hot oven ready to bake your cinnamon rolls to golden perfection once your dough is all set and rolled up.
Step 2: Mix the Cinnamon Filling
In a small bowl, combine the melted butter with the brown sugar and cinnamon. This simple mixture will become the luscious filling that spreads flavor and moisture in every roll.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This gives your dough a sturdy yet tender foundation to rise and bake evenly.
Step 4: Bring the Dough Together
Add the honey, melted butter, water, and sourdough discard to the dry ingredients. Stir everything until the dough just starts to come together. This is where the magic of sourdough discard begins to transform simple ingredients into something special.
Step 5: Knead Until Soft
Turn your dough out onto a lightly floured surface and knead it for about five minutes. The goal is a soft, smooth dough that’s pliable but not sticky — ready to be rolled out.
Step 6: Roll and Spread the Filling
Using a rolling pin, shape your dough into a rectangle about 1/4 to 1/2 inch thick. Spread the cinnamon filling evenly over the surface, making sure every part of the dough is coated in that sweet, buttery mixture.
Step 7: Roll and Slice
Roll the dough tightly from one long side to the other, creating a swirl of filling in every roll. Use a sharp knife to slice the roll into 12 even pieces that will hold their shape beautifully when baked.
Step 8: Arrange and Bake
Place the sliced rolls into a greased baking dish, spacing them just slightly apart. Bake for 25 to 35 minutes until they’re puffed up and golden brown, with that glorious aroma filling your kitchen.
How to Serve Sourdough Discard Cinnamon Rolls Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of cream cheese glaze adds an elegant touch and extra sweetness that complements the tangy, cinnamony rolls perfectly. Fresh fruit or a sprinkle of chopped nuts also make wonderful toppings for added texture and color.
Side Dishes
Pair these cinnamon rolls with a hot cup of coffee, chai tea, or even a rich hot chocolate to create a cozy breakfast or brunch spread. Light fruit salads or yogurt with honey bring a refreshing balance to the indulgent sweetness of the rolls.
Creative Ways to Present
For a fun twist, serve these rolls in mini muffin tins for bite-size treats perfect for parties or sharing. Alternatively, stack a few on a pretty plate and garnish with edible flowers or fresh herbs like mint to impress guests with a burst of color and aroma.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your cinnamon rolls covered tightly at room temperature for up to two days. For longer freshness, place them in an airtight container or wrap in plastic wrap to preserve softness and flavor.
Freezing
These rolls freeze beautifully. Wrap each roll individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to three months, making them perfect for baking ahead and enjoying anytime.
Reheating
To bring back that fresh-baked warmth, microwave rolls for about 20 seconds or reheat in a preheated oven at 350°F for 10 minutes. Adding a little extra butter on top before reheating keeps them moist and decadent.
FAQs
Can I use active sourdough starter instead of discard?
While you can use active starter, sourdough discard is ideal here because it’s less hydrated and won’t make the dough too sticky. Active starter may require adjusting the other liquids slightly to get the right dough consistency.
Do I need to proof the dough?
Thanks to the baking powder and baking soda, this recipe skips long proofing times. The leavening agents work alongside the sourdough discard to give you soft, airy rolls without an extended rise.
Can I substitute the all-purpose flour?
All-purpose flour provides the right gluten content for tender rolls. You can try whole wheat or gluten-free blends, but the texture and rise might differ, so expect a denser or slightly different crumb.
Is it okay to use maple syrup instead of honey?
Absolutely! Both honey and maple syrup provide natural sweetness and flavor depth. Choose whichever you prefer or have on hand—the rolls will be delicious either way.
Can I double this recipe?
Yes, doubling is straightforward. Just be sure to have a larger mixing bowl and baking dish or multiple pans. Bake in batches if needed to ensure even cooking and perfect golden results.
Final Thoughts
Embracing your sourdough discard with this Sourdough Discard Cinnamon Rolls Recipe transforms what might otherwise go to waste into a mouthwatering treat. The combination of tangy dough and a cozy cinnamon filling offers a unique twist on a classic favorite that will surely brighten your mornings. I can’t wait for you to try these rolls and share that warm, homemade joy with everyone around you!
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Sourdough Discard Cinnamon Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these soft and flavorful Sourdough Discard Cinnamon Rolls made with a blend of sourdough discard, warm spices, and a sweet cinnamon-brown sugar filling. Perfectly tender and baked to a golden brown, these rolls offer a delicious way to reduce waste and enjoy homemade baked goods with a unique tangy twist.
Ingredients
Dough
- 3 cups all-purpose flour
- 3/4 cup sourdough discard
- 3/4 cup water
- 3 tablespoons honey or maple syrup
- 6 tablespoons butter, melted
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 3 tablespoons melted butter (for filling mix)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cinnamon rolls.
- Prepare Filling: In a small bowl, combine melted butter, brown sugar, and cinnamon thoroughly; set this sweet cinnamon mixture aside for spreading on the dough.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
- Form Dough: Add honey, the remaining melted butter, water, and sourdough discard to the dry ingredients. Stir the mixture until a dough starts to form.
- Knead Dough: Turn the dough onto a floured surface and knead it for about five minutes until it becomes soft and smooth, developing structure for rolling.
- Roll and Spread Filling: Roll the dough into a rectangle about 1/4 to 1/2 inch thick. Evenly spread the cinnamon and brown sugar filling over the surface of the dough.
- Shape Rolls: Carefully roll the dough tightly from one long side to create a log. Slice the log into 12 equal pieces.
- Bake: Arrange the sliced rolls in a greased baking dish, ensuring they have space to expand. Bake in the preheated oven for 25–35 minutes or until the rolls are golden brown on top.
Notes
- For best results, use sourdough discard at room temperature or slightly warm to improve dough consistency.
- You can substitute honey with maple syrup for a different sweetness profile.
- Allow the rolls to cool slightly before serving to let the filling set.
- Optionally, drizzle with a simple glaze of powdered sugar and milk for extra sweetness.
