Sourdough Discard Cinnamon Rolls

Soft, fluffy cinnamon rolls made with sourdough discard, filled with warm cinnamon sugar and finished with a sweet glaze.

Ingredients

Dough

• 2 1/2 cups all-purpose flour
• 1/2 cup sourdough discard
• 3/4 cup warm milk
• 1/4 cup granulated sugar
• 1 large egg
• 4 tablespoons unsalted butter, softened
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast

Filling

• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• 3 tablespoons unsalted butter, softened

Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add sourdough discard, egg, butter, and salt. Mix until combined.
3. Gradually add flour and knead until a soft dough forms.
4. Knead for 8–10 minutes until smooth, then cover and let rise for 1–2 hours or until doubled.
5. Roll the dough into a rectangle about 1/4 inch thick.
6. Spread softened butter over the surface, then sprinkle evenly with brown sugar and cinnamon.
7. Roll tightly into a log and cut into 9–12 rolls.
8. Place rolls in a greased baking dish, cover, and let rise for 30–45 minutes.
9. Bake at 350°F for 20–25 minutes, or until golden brown.
10. Mix glaze ingredients and drizzle over warm rolls before serving.