Description
Indulge in the delightful world of Sourdough Discard Cinnamon Rolls, where leftover sourdough transforms into a warm, fluffy treat perfect for any occasion. These rolls are not just a delicious brunch option; they embody a sustainable approach to cooking by reducing food waste. With a sweet cinnamon filling and creamy frosting, each bite offers a comforting blend of flavors that will have everyone coming back for more.
Ingredients
Scale
- 1 cup sourdough discard
- 2 3/4 cups all-purpose flour (or mix with whole wheat)
- 3/4 cup milk (dairy or non-dairy)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (or vegan substitute)
- 1 large egg (or flax egg for vegan)
- 1 tsp salt
- 1 1/2 tbsp cinnamon
- For the Filling: 3/4 cup brown sugar, 3 tbsp butter (for brushing)
- For Frosting: 4 oz cream cheese (or vegan alternative), 2 tbsp softened butter, 1 cup powdered sugar, 1 tsp vanilla extract
Instructions
- Warm milk and melt butter in separate containers; combine in a mixing bowl.
- Add sourdough discard, sugar, egg, and vanilla; whisk until smooth.
- Gradually incorporate flour and salt; knead until elastic.
- Let dough rise covered for about 2–3 hours until doubled in size.
- Roll dough into a rectangle; spread melted butter and sprinkle with cinnamon-sugar mixture.
- Roll tightly into a log; slice into equal pieces using dental floss.
- Place rolls in a greased dish and let them rise again for about 1–2 hours.
- Preheat oven to 350°F and bake for 25–30 minutes until golden brown.
- Whip frosting ingredients together and spread over warm rolls.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (75g)
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg