Ingredients
1 cup sourdough discard (unfed)
1/2 cup warm milk (110°F)
1/4 cup granulated sugar
1 packet (2.25 tsp) active dry yeast
1 large egg (room temperature)
4 tbsp unsalted butter (melted)
3.5 cups all-purpose flour
1/2 tsp salt
1/2 cup softened butter (for filling)
1 cup brown sugar
2 tbsp ground cinnamon
4 oz cream cheese (for frosting)
1/2 cup powdered sugar
Instructions
Step 1: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
Step 2: Add the sourdough discard, egg, and melted butter to the yeast mixture. Whisk until smooth.
Step 3: Gradually add the flour and salt, stirring with a wooden spoon until a dough forms. Knead by hand or with a stand mixer for 5-7 minutes until smooth.
Step 4: Place the dough in a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Step 5: Punch the dough down and roll it out into a 12×18 inch rectangle on a floured surface.
Step 6: Spread the softened butter over the dough, then sprinkle evenly with the brown sugar and cinnamon.
Step 7: Roll the dough tightly from the long side and cut into 12 even slices.
Step 8: Place slices in a greased 9×13 baking dish. Cover and let rise for another 45-60 minutes.
Step 9: Bake at 350°F (175°C) for 22-25 minutes until golden brown.
Step 10: While baking, whisk cream cheese and powdered sugar together. Spread over the warm rolls and serve.
Notes
Use room temperature ingredients for the best rise. If your kitchen is cold, let the dough rise in an oven with the light turned on.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 385 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: sourdough discard recipe, cinnamon rolls, baking with discard, sourdough dessert
