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Tender Sourdough Discard Cinnamon Rolls Easy Homemade Recipe with Cream Cheese Glaze

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These tender sourdough discard cinnamon rolls are soft, pillowy, and have a subtle tang from the discard, topped with a luscious cream cheese glaze. A cozy, easy-to-make treat perfect for breakfasts and brunches.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed and room temperature
  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • ¼ cup (50g) granulated sugar
  • 3 tablespoons (43g) unsalted butter, melted
  • ⅓ cup (80ml) warm milk (about 110°F/43°C)
  • 2 teaspoons (7g) instant yeast (optional)
  • 1 teaspoon (6g) salt
  • ⅓ cup (70g) packed brown sugar
  • 2 tablespoons (15g) ground cinnamon
  • 3 tablespoons (43g) unsalted butter, softened (for spreading)
  • For the Cream Cheese Glaze:
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 2–3 tablespoons (30-45ml) milk

Instructions

  1. Activate the yeast (if using): In a small bowl, combine warm milk (⅓ cup / 80ml), 2 teaspoons (7g) instant yeast, and 1 teaspoon sugar. Let sit for 5-7 minutes until foamy. If skipping yeast, just warm the milk.
  2. Mix the dough: In a large bowl, combine sourdough discard, all-purpose flour, granulated sugar, salt, melted butter, and the activated yeast mixture or warm milk. Stir until a shaggy dough forms.
  3. Knead the dough: Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. Add a little flour if too sticky, but keep dough soft and tacky.
  4. First rise: Place dough in a greased bowl, cover with damp towel or plastic wrap, and let rise in a warm spot for 1 to 1½ hours until doubled in size.
  5. Prepare the filling: Mix brown sugar and ground cinnamon in a small bowl.
  6. Roll out the dough: Punch down dough and roll into a 12×16-inch rectangle on a floured surface.
  7. Spread softened butter evenly over dough, then sprinkle cinnamon-sugar mixture on top.
  8. Shape the rolls: Roll dough tightly from the long edge into a log. Cut into 12 even slices about 1 ¼ inch thick.
  9. Second rise: Arrange rolls cut side up in a greased 9×13-inch pan, leaving space between. Cover and let rise 30-45 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  11. Make the glaze: Beat cream cheese, powdered sugar, vanilla extract, and milk until smooth and spreadable.
  12. Glaze and serve: After rolls cool about 10 minutes, drizzle cream cheese glaze generously over the top. Serve warm.

Notes

If dough is too sticky, knead longer or lightly flour hands and surface. Cover dough well during rises to keep moisture and prevent dry crust. Use a sharp serrated knife or dental floss to cut rolls evenly. Glaze rolls while warm for best texture. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut yogurt discard and dairy-free cream cheese.

Nutrition

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

Find it online: https://prismtaste.com/tender-sourdough-discard-cinnamon-rolls-easy-homemade-recipe-with-cream-cheese-glaze/