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Cozy Sourdough Discard Cinnamon Rolls with Easy Homemade Cream Cheese Frosting

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Soft, slightly tangy cinnamon rolls made with sourdough discard, topped with a luscious cream cheese frosting. A cozy, easy recipe perfect for weekend baking or special breakfasts.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (active or discard, unfed)
  • 3 to 3 ½ cups (360–420 g) all-purpose flour, plus extra for dusting
  • ¼ cup (50 g) granulated sugar for the dough
  • ½ cup (100 g) granulated sugar for the filling
  • 4 tablespoons (56 g) unsalted butter, softened for the dough
  • 6 tablespoons (85 g) unsalted butter, melted for the filling
  • ¾ cup (180 ml) milk, warmed to about 110°F (43°C)
  • 2 ¼ teaspoons (1 packet, 7 g) instant yeast
  • 1 teaspoon (6 g) salt
  • 2 tablespoons (15 g) ground cinnamon
  • 4 ounces (115 g) cream cheese, softened for the frosting
  • 1 ½ cups (180 g) powdered sugar for the frosting
  • 1 teaspoon (5 ml) vanilla extract
  • 2 tablespoons (30 ml) milk for the frosting
  • Optional: pinch of nutmeg or cardamom in the filling

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F/43°C), ¼ cup sugar (50 g), and yeast (2 ¼ teaspoons). Stir gently and let sit for 5-7 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine sourdough discard (1 cup), softened butter (4 tablespoons), salt (1 teaspoon), and the yeast mixture. Gradually add 3 cups flour and mix until dough starts to come together.
  3. Knead the dough: Knead by hand on a floured surface or with a dough hook for 8-10 minutes until soft and slightly sticky. Add up to ½ cup more flour if too sticky, but avoid over-kneading.
  4. First rise: Place dough in a lightly greased bowl, cover with plastic wrap or towel, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare the filling: Mix melted butter (6 tablespoons), cinnamon (2 tablespoons), sugar (½ cup), and optional nutmeg in a small bowl.
  6. Roll out the dough: Punch down dough gently and roll out on floured surface into a 15×10-inch rectangle.
  7. Add filling: Brush cinnamon butter mixture evenly over dough, leaving a small border on one long edge.
  8. Roll and slice: Roll dough tightly from the long edge with filling into a log. Slice into 12 even rolls using a sharp knife or dental floss.
  9. Second rise: Place rolls cut-side up in a greased 9×13-inch baking dish. Cover and let rise for 30-45 minutes until puffy.
  10. Bake: Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes until golden brown and puffed.
  11. Make frosting: Beat softened cream cheese, powdered sugar, vanilla extract, and 2 tablespoons milk until smooth and creamy.
  12. Frost and serve: Let rolls cool about 10 minutes, then spread cream cheese frosting generously on top. Serve warm.

Notes

[‘Keep milk warm at about 110°F to activate yeast without killing it.’, ‘Knead dough until elastic and slightly sticky; add flour sparingly to avoid toughness.’, ‘Use oven warmed to 200°F then turned off as a cozy rising spot if kitchen is cold.’, ‘Dental floss is ideal for slicing rolls cleanly without squishing.’, ‘Let rolls cool 10 minutes before frosting to prevent melting frosting into a mess.’, ‘Leftover rolls taste better warmed in microwave for 15-20 seconds.’, ‘For dairy-free, substitute butter and cream cheese with plant-based alternatives and use almond or oat milk.’, ‘For gluten-free, use a gluten-free all-purpose baking flour blend.’]

Nutrition

Keywords: sourdough discard, cinnamon rolls, cream cheese frosting, easy cinnamon rolls, homemade cinnamon rolls, sourdough baking, breakfast pastries, cozy baking

Find it online: https://lucydishes.com/cozy-sourdough-discard-cinnamon-rolls-recipe-easy-homemade-cream-cheese-frosting/