Print

Cozy Sourdough Discard Cinnamon Rolls with Cream Cheese Icing

sourdough discard cinnamon rolls - featured image
Print Recipe

These soft, tender cinnamon rolls use sourdough discard for a subtle tang and depth of flavor, topped with a creamy, tangy cream cheese icing. Perfect for cozy brunches or comforting breakfasts.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed, room temperature)
  • 2 ½ cups (320 g) all-purpose flour, plus extra for dusting
  • ¼ cup (50 g) granulated sugar
  • 1 packet (2 ¼ tsp or 7 g) active dry yeast
  • ½ cup (120 ml) whole milk, warm (about 110°F / 43°C)
  • ⅓ cup (75 g) unsalted butter, softened
  • 1 large egg, room temperature
  • ½ tsp salt
  • ⅓ cup (70 g) brown sugar, packed
  • 2 tbsp ground cinnamon
  • 3 tbsp unsalted butter, softened
  • 4 oz (115 g) cream cheese, softened
  • ¼ cup (30 g) powdered sugar, sifted
  • 2 tbsp unsalted butter, softened
  • ½ tsp vanilla extract
  • 1–2 tbsp milk or cream (to thin as needed)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F / 43°C), yeast, and a pinch of sugar. Let it sit for 5–10 minutes until frothy.
  2. Mix the dough: In a large mixing bowl, whisk together flour, sugar, and salt. Add the sourdough discard, softened butter, egg, and the activated yeast mixture. Stir until a shaggy dough forms.
  3. Knead the dough: Knead by hand on a floured surface or with a stand mixer fitted with a dough hook for about 8–10 minutes, until smooth, elastic, and slightly tacky but not sticky.
  4. First rise: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
  5. Prepare the filling: Mix brown sugar and cinnamon in a bowl. Set aside the softened butter for spreading.
  6. Roll out the dough: Punch the dough down gently and roll it into a 12×16-inch rectangle on a floured surface.
  7. Spread the filling: Evenly spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture on top, pressing lightly so it sticks.
  8. Form the rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 equal rolls using a sharp knife or dental floss.
  9. Second rise: Arrange the rolls cut side up in a greased 8×8-inch baking pan, leaving space to expand. Cover loosely and let rise for 45 minutes to 1 hour until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown and cooked through. Cover with foil if tops brown too quickly.
  11. Make the cream cheese icing: Beat together softened cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk a little at a time until creamy and spreadable.
  12. Glaze and serve: Let rolls cool 10 minutes before spreading cream cheese icing generously over warm rolls. Serve immediately.

Notes

Keep sourdough discard unfed and at room temperature to avoid overpowering sourness. Do not over-flour the surface when rolling out dough. Ensure two rises for best texture. Soften cream cheese and butter before making icing to avoid lumps. Dough can be refrigerated after first rise and baked later. If rolls seem doughy, bake a few minutes longer.

Nutrition

Keywords: sourdough discard, cinnamon rolls, cream cheese icing, brunch, breakfast, easy baking, cozy recipe, homemade cinnamon rolls

Find it online: https://forkifyfun.com/cozy-sourdough-discard-cinnamon-rolls-with-cream-cheese-icing-recipe-made-easy/