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Quick Sourdough Discard Cinnamon Rolls with Cream Cheese Icing

Close-up of fluffy sourdough discard cinnamon rolls topped with white icing in a white baking dish.
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Use your sourdough discard to make soft, fluffy, and gooey cinnamon rolls quickly. This recipe focuses on a same-day bake for a simple, comforting breakfast pastry.

Ingredients

Scale
  • 1 cup active sourdough discard (unfed starter)
  • 1/2 cup warm milk
  • 1/4 cup melted butter, plus more for brushing
  • 1 large egg
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 3/4 cup packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • For the Icing: 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

  1. In a large bowl, mix the sourdough discard, warm milk, melted butter, and egg until combined.
  2. In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Knead briefly on a lightly floured surface, about 1 minute.
  4. Cover the dough and let it rest for 10 minutes. This helps relax the gluten.
  5. While the dough rests, prepare the filling by mixing the softened butter, brown sugar, and cinnamon in a small bowl until smooth.
  6. Roll the dough out into a large rectangle, about 12×18 inches.
  7. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  8. Roll the dough tightly starting from the long edge opposite the border. Pinch the seam closed.
  9. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  10. Cover the pan loosely and let the rolls rest in a warm spot for 30 to 45 minutes. They will puff slightly. Preheat your oven to 375 degrees Fahrenheit during this time.
  11. Bake for 18 to 22 minutes, or until the tops are golden brown.
  12. While the rolls bake, prepare the icing by beating the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
  13. Remove the rolls from the oven and immediately spread the cream cheese icing over the warm rolls. Serve warm for a gooey texture.

Notes

  • For zero waste sourdough baking, ensure your discard is at room temperature before mixing.
  • If you prefer a less tangy flavor, use discard that is only a few hours old.
  • You can prepare the dough the night before, place it in the pan, cover, and refrigerate for up to 12 hours before the final proof and bake.

Nutrition

Find it online: https://miameal.com/sourdough-discard-cinnamon-rolls-recipe/