Ultimate Sourdough Discard Cinnamon Rolls Recipe

Ingredients:

• Dough:
  • 1 cup sourdough starter discard
  • 1/2 cup milk, warmed
  • 1/4 cup granulated sugar
  • 1/4 cup melted butter
  • 1 large egg
  • 3 to 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
• Filling:
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup softened butter
• Frosting:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Preparation Steps:

1. Prepare the Dough:

   • In a large mixing bowl, whisk together the sourdough discard, warm milk, sugar, melted butter, and egg.
   • Gradually add flour and salt, mixing until a soft dough forms.
   • Knead on a floured surface for about 8 minutes until smooth and elastic.
   • Place in a greased bowl, cover, and let rise until doubled, about 1 to 2 hours.

2. Assemble the Rolls:

   • Roll out the dough on a floured surface into a 15×9 inch rectangle.
   • Spread the softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
   • Roll up the dough tightly from the long edge, and cut into 12 equal pieces.
   • Arrange the rolls in a greased baking dish, cover, and let rise for another 30 minutes.

3. Bake:

   • Preheat the oven to 350°F (175°C).
   • Bake the rolls for 25-30 minutes until golden brown.

4. Prepare the Frosting:

   • While the rolls bake, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
   • Spread over warm rolls as soon as they come out of the oven.

Cooking Tips:

• Dough Consistency: The amount of flour needed may vary based on the hydration of your sourdough discard. Start with less and add more as needed.
• Rolling Tightly: Ensure the dough is rolled tightly to prevent the filling from leaking out during baking.