Sourdough Discard Cinnamon Rolls

5 from 1 vote

Sourdough Discard Cinnamon Rolls

Add some sweet, spicy, and slightly tangy goodness to your morning spread with my Sourdough Discard Cinnamon Rolls recipe! These light and fluffy breakfast buns are the perfect way to use up old sourdough starter and have all the flavorful, fragrant charm of a Cinnabon.

Prep Time20

Cook Time25

Resting Time6

Total Time6 45

Course: Cinnamon Rolls, Dessert

Cuisine: American

Servings: Cinnamon Rolls

Calories: 405kcal

Author: Emily Laurae

Equipment

Stand Mixer
Kitchen Scale
Bench Scraper or knife
9x13 Baking Pan
Offset Spatula

Ingredients

Sourdough Discard Cinnamon Roll Dough

⅓ Cup Warm Water
¼ Cup Granulated Sugar
1 teaspoon Active dry yeast
¾ Cup Sourdough Discard
3 ⅓ Cup All-Purpose flour
3 Eggs large
1 ¼ teaspoon Salt
⅓ Cup + 1 tablespoon Unsalted Butter room temperature
¼ cup Cream to add to the baking pan

Spiced Sugar Cinnamon Roll Filling

½ cup Unsalted Butter
1 tablespoon Ground Cinnamon
½ teaspoon Nutmeg
½ teaspoon Allspice
¼ cup Granulated Sugar
¼ cup Brown Sugar

Cream Cheese Frosting

¼ Cup Unsalted Butter room temperature
1 Cup Cream Cheese room temperature
1 ¼ Cup Powdered Sugar Sifted
¼ teaspoon Kosher Salt
1 tablespoon Vanilla Paste or vanilla extract

US Customary - Metric

Instructions

Brioche Cinnamon Rolls

Mix together the warm water, sugar and yeast together in your stand mixer’s mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.
⅓ Cup Warm Water, ¼ Cup Granulated Sugar, 1 teaspoon Active dry yeast
Add your sourdough discard, flour, and eggs to the active yeast mixture using the paddle attachment. After one minute of mixing on medium speed, the ingredients should be well combined. At this point, switch to using the dough hook attachment and knead for 6-8 minutes before adding salt and butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the bowl and has passed the window pane test (shown in the video in this recipe card). This means that your dough has been well developed and we can stop mixing.
3 ⅓ Cup All-Purpose flour, 3 Eggs, 1 ¼ teaspoon Salt, ⅓ Cup + 1 tablespoon Unsalted Butter, ¾ Cup Sourdough Discard
Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap. You’re looking for the dough to have about doubled in size before moving on to the next step. If your kitchen tends to run quite cold, try to find a warm spot to leave the dough for this resting period. After this time has passed, degas/press on the dough before moving on with a clean hand or spatula.
**You can either move on to the next step, or place your proofed brioche dough in the fridge for an overnight rest before continuing depending on how much time you have.
To make the filling, in a mixing bowl, beat the softened butter until it's creamy and smooth. Slowly blend in the granulated sugar, ground cinnamon, nutmeg, and a pinch of salt. Mix until everything is well-combined, resulting in a deliciously spiced sugar butter.
½ cup Unsalted Butter, 1 tablespoon Ground Cinnamon, ½ teaspoon Nutmeg, ½ teaspoon Allspice, ¼ cup Granulated Sugar, ¼ cup Brown Sugar
Dust your counter with a touch of flour to prevent the brioche dough from sticking. Using a rolling pin, start at the center of the dough and gently roll the dough outward, aiming for an even thickness throughout. Aim for a rectangle of about 12 x 18 inches! Gently tug at the ends and edges of the dough to help square out the dough as you continue to roll!
Take your spiced sugar butter and spread an even layer over the entire surface of the rolled-out brioche dough. Leave a small border (about 1 inch) around the edges without any filling.
Starting at the long edge closest to you, carefully roll the dough into a tight log. Be gentle, yet firm, ensuring the roll is even. Once rolled, pinch the seam gently to seal it.
Using a sharp knife or even better, dental floss or string (to avoid squishing the dough), slice the log into pieces about 1 to 1.5 inches thick. You should have about 12 total pieces!
Place the cut rolls, swirl side up, into a greased 9x13 baking dish, leaving a bit of space between each roll for expansion. Add the cream between each roll, so that the cream covers the base of the tray.
**Again, you have a few options here! You can allow your cinnamon rolls to proof in a warm spot for 1 hour before baking OR cover and place your rolls in the fridge overnight for baking the next morning. Simply allow the cinnamon rolls to sit at room temperature as you preheat your oven and move onto the next step!
¼ cup Cream
Preheat your oven to 350F. Once preheated, bake the rolls until they're ever so slightly golden brown on top and beautifully fluffy inside. This should take about 25 minutes and reach 190F as the internal temperature. I would advise taking the internal temperature of the cinnamon rolls to ensure they're not overbaked and remain fluffy and light! Around 20 minutes if you notice that the rolls are browning on top rather quickly, cover the top of the rolls with a layer of aluminum foil!

Cream Cheese Frosting

Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy.
¼ Cup Unsalted Butter, 1 Cup Cream Cheese
Scrape down the sides, then add in the powdered sugar slowly, salt and vanilla paste/vanilla extract.
1 ¼ Cup Powdered Sugar, ¼ teaspoon Kosher Salt, 1 tablespoon Vanilla Paste
Spread the cream cheese frosting on top of your warm sourdough cinnamon rolls before enjoying!

Video

Notes

❄️ What’s the best way to store sourdough discard cinnamon rolls?

Allow the cinnamon rolls to cool completely at room temperature to prevent condensation inside the storage container. Once they're cool, you can either individually wrap each roll in plastic wrap or aluminum foil or place them in an airtight container. Wrapping them individually is great if you want to grab one at a time.

If you plan to consume the rolls within 1-2 days, you can keep them at a cool room temperature. Make sure they are well-sealed to prevent them from drying out.

For longer storage (up to a week), store them in the refrigerator. This is particularly important if your cinnamon rolls have a cream cheese frosting, as it can spoil at room temperature. Keep them in an airtight container or wrap them to prevent them from absorbing odors from the fridge.

If you want to keep them for an extended period (up to 2-3 months), you can freeze them. Wrap the individual rolls tightly in plastic wrap and place them in a freezer-safe bag or airtight container. When you're ready to enjoy them, thaw in the refrigerator overnight and warm them up in the oven to restore their freshness.

Nutrition