Sourdough discard rolls bring a delightful twist to classic cinnamon rolls, combining a rustic tang with the warmth of cinnamon sugar. Imagine layers of fluffy, golden dough wrapped in aromatic spices and brown sugar, melting into a sticky, gooey glaze. Whether you’re a seasoned baker or a sourdough beginner, using sourdough discard makes this recipe both sustainable and irresistibly delicious. Why waste that precious starter discard when you can transform it into sourdough cinnamon rolls that rival any bakery? From the simple preparation to the overnight rise that gives them depth, each bite is a revelation of flavor and texture. Get ready to create a memorable treat that’s ideal for breakfast, brunch, or any cozy gathering.
Learn more about sourdough and discard baking techniques.
⏲️ Prep Time: 20 minutes | 🍞 Cook Time: 35 minutes | ⏳ Fermenting Time: 10 hours
Ingredients for Sourdough Cinnamon Rolls
Dough Ingredients:
- 🥄 Unfed sourdough starter discard (or active starter for extra rise)
- 🧈 Cold unsalted butter (for easy shredding)
- 🥣 All-purpose flour (swap with whole wheat if desired)
- 🍯 Honey
- 🥛 Buttermilk (can substitute with other milk)
- 🧂 Salt
- 🥄 Baking soda
- 🥄 Baking powder
Cinnamon Sugar Filling:
- 🧈 Melted butter
- 🍂 Ground cinnamon
- 🍬 Brown sugar (swap with coconut sugar if needed)
Cinnamon Roll Glaze:
- 🍬 Powdered sugar
- 🧈 Melted butter
- 🍦 Vanilla extract
- 🥛 Milk
Directions for Sourdough Cinnamon Rolls
Step 1: Mix the Dough
Combine the dough ingredients the night before to allow them to ferment on the counter overnight. Start by grating cold butter into a large mixing bowl using the large holes of a cheese grater. Add flour and gently toss until the butter is well-coated. Use a bench scraper to “cut” the butter into the flour, creating pea-sized crumbs. Next, add the sourdough starter discard, buttermilk, honey, and salt, mixing with a stiff spatula until combined. Baking powder and baking soda will be added the next morning to allow the dough to rise immediately without needing a second proof.
Step 2: Bulk Fermentation (Overnight Rise)
Cover the dough bowl with a lid and let it sit at room temperature to ferment overnight. Ideal fermentation time is around 10-12 hours in a kitchen at 68-70°F (20-21°C). In cooler environments, the dough may require extra time; in warmer conditions, it may need less. If the room is very warm (above 75°F or 24°C), shorten the rising time to 7-8 hours to prevent over-proofing, which can make the dough sticky and hard to handle.
Step 3: Mix in the Baking Soda and Baking Powder
In the morning, preheat your oven to 375°F (190°C) and move the oven rack to the middle. Sprinkle baking powder and baking soda over the dough, then use your hands to mix it in until fully incorporated. The dough should feel soft and easy to work with. If sticky, flour your hands lightly to prevent sticking. If using active sourdough starter, you can omit the baking soda and baking powder, giving the dough a final rise before baking.
Step 4: Roll Out the Dough
Generously flour a clean work surface and transfer the dough onto it, then lightly flour the top as well. Roll the dough into a rectangle measuring 12″ x 24″ with a thickness of ¼”. Don’t hesitate to use extra flour on the work surface to prevent the dough from sticking to your hands or the rolling pin. This step ensures that the dough rolls out smoothly, creating an even texture in the rolls.
Step 5: Prepare the Filling
Using a pastry brush, generously spread melted butter across the rolled-out dough. Leave a ½-inch margin around the edges. Sprinkle an even layer of cinnamon sugar over the dough, spreading it right to the edges. The cinnamon and sugar mixture should cover the dough’s surface well to ensure each roll has plenty of flavor in every bite.
Step 6: Roll and Cut the Cinnamon Rolls
Start at one long edge and roll the dough tightly into a log. If it sticks, use a bench scraper to lift and roll the dough carefully. Once rolled, use a bench scraper or dental floss to slice the log into 12-13 even pieces, each about 1 ⅕ inches wide. Prepare a cast iron skillet by coating it with butter, and arrange the cinnamon rolls inside, tucking any extra pieces between the rolls.
Step 7: Bake
Place the skillet in the preheated oven and bake for 35-40 minutes, or until the tops of the rolls turn a light golden brown. This baking time allows the rolls to rise fully and develop a slightly crisp, golden crust, while the insides remain soft and tender. Watch closely near the end of baking to avoid overbrowning.
Step 8: Make the Glaze
While the rolls are baking, prepare the glaze by melting butter in a small bowl. Stir in powdered sugar, vanilla extract, and milk, mixing until smooth. Adjust the milk quantity to reach your preferred consistency. When the rolls come out of the oven, brush or drizzle the glaze over the hot rolls, allowing it to soak into the layers. This final step adds sweetness and a shiny finish to each roll.
🍽️ Nutrition Facts for Sourdough Cinnamon Rolls
- Serving: 1 roll
- 🔥 Calories: 334 kcal
- 🍞 Carbohydrates: 51g
- 🥚 Protein: 4g
- 🥑 Fat: 13g
Helpful Tips to Make the Perfect Sourdough Cinnamon Rolls
For the ideal sourdough discard cinnamon rolls, choose cold butter, which makes it easier to shred and mix into the dough. This process helps the butter form small pockets that create a tender, flaky roll. Be mindful of your kitchen’s temperature when fermenting; a warmer kitchen shortens the rise time while a cooler one will need more. Don’t skimp on the flour when rolling out the dough; this prevents sticking and ensures an even texture throughout. For those who want a lighter glaze, add milk to powdered sugar until you reach your desired consistency.
Discover the Secrets to Making Irresistibly Fluffy and Flavorful Sourdough Cinnamon Rolls
Crafting the perfect sourdough discard cinnamon rolls requires more than just a recipe. The secrets lie in the details—from handling the dough correctly to choosing ingredients that amplify flavor and texture. Here’s how to make these cinnamon rolls soft, airy, and deeply flavorful every time. Dive into these tips to bring bakery-quality cinnamon rolls to your kitchen, all with the tangy twist of sourdough discard!
Mastering the Dough Consistency 🎨
A key to soft, fluffy sourdough discard rolls is nailing the dough consistency. Strive for a dough that’s slightly sticky but not wet. The sourdough discard adds depth to the flavor and influences the moisture balance, so it’s essential to get it right. Use a mix of all-purpose and whole wheat flour, but adjust the liquid accordingly. If the dough feels too dense, add a splash of milk or buttermilk; if too sticky, incorporate a bit more flour. Learn more about dough hydration here.
The Art of Fermentation ⏳
Letting the dough ferment overnight at room temperature allows flavors to develop, leading to that distinctive tang sourdough is known for. The fermentation time can vary depending on your kitchen’s temperature, so be prepared to adjust. In warmer spaces, reduce the rise time to avoid over-proofing. Cooler? Add a few more hours. This step is key to bringing a beautiful depth of flavor to your sourdough cinnamon rolls.
Choosing the Right Sourdough Discard to make the perfect Sourdough cinnamon rolls 🌱
The sourdough discard used in your rolls can impact flavor and texture, so pick wisely. If you have an older discard, it’ll lend a more pronounced tanginess, while fresher discard creates a milder flavor. Using active discard (with some rising power left) can add lift, but be sure it’s not too bubbly.
Layering the Perfect Cinnamon Sugar Filling 🌬️
The filling is where magic happens. Opt for high-quality cinnamon and brown sugar, or substitute with coconut sugar for a caramel-like depth. For an even coating, brush melted butter on the rolled-out dough before sprinkling with cinnamon sugar, leaving a small margin around the edges. This ensures the filling doesn’t seep out and burn during baking.
Rolling and Cutting Like a Pro 🍂
For evenly shaped rolls, roll the dough tightly from one side, creating a firm log. If the dough sticks, use a bench scraper to release it from the surface. To achieve perfect rounds, use a piece of dental floss to cut through the log without squishing it. This technique will give you uniform, beautiful rolls that bake evenly.
Mastering the Overnight Rise 🌛
The overnight rise is crucial for fluffy, well-fermented sourdough dinner rolls. When left at room temperature, the dough develops a tender, airy crumb with that sourdough tang. Be sure your kitchen isn’t too warm to prevent over-proofing, which can make the dough overly sticky and hard to shape. The slow rise infuses the rolls with flavor and softness you can’t rush.
Achieving the Right Bake Temperature 🔥
Baking at 375°F (190°C) ensures a gentle rise with a golden top. For best results, bake the rolls in the middle rack for even heat distribution. A cast iron skillet gives a nice crust, but a baking dish works well, too. Aim for a light golden hue, but avoid over-baking, which can dry out the rolls.
Creating the Perfect Glaze ✨
To complement the sourdough’s tang, make a rich glaze using powdered sugar, vanilla, and milk. Adjust thickness by adding milk gradually for a thinner glaze or more powdered sugar for a thicker finish. Glaze the rolls while they’re still warm for a soft, glossy coating that seeps into each roll’s folds, enhancing the cinnamon-sugar experience.
Adding Your Personal Twist 🌸
Infuse your rolls with unique flavors by experimenting with add-ins. A handful of toasted nuts in the filling or a sprinkle of orange zest in the glaze elevates the classic cinnamon roll. Alternatively, a dash of cardamom or nutmeg in the filling can add warmth and complexity. Personal touches make these sourdough cinnamon rolls memorable and one-of-a-kind.
Conclusion: Mastering the Perfect Sourdough Cinnamon Rolls 🌞
Creating these delicious sourdough discard cinnamon rolls is all about balancing fermentation, flavor, and technique. From the right dough texture to the perfect glaze, every detail counts. Follow these secrets, and you’ll bake rolls that are soft, flavorful, and infused with the rich tang of sourdough discard—a treat worth every bite. With each batch, you’ll grow closer to mastering these irresistible rolls. Ready to start baking? Discover more baking tips here.
For more homemade cracker recipes, check out our Easy Whole Wheat Crackers Recipe !
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