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Quick and Fluffy Sourdough Discard Cinnamon Rolls with Cream Cheese Frosting

A pan of nine freshly baked sourdough discard cinnamon rolls generously topped with white icing.
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Use your leftover sourdough discard to make soft, gooey cinnamon rolls quickly. This recipe skips the long rise time, giving you homemade cinnamon buns without the wait, topped with a simple cream cheese glaze.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sourdough discard (unfed, room temperature)
  • 1/4 cup granulated sugar
  • 1/4 cup milk
  • 2 tablespoons melted unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Filling: 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons softened unsalted butter
  • For the Frosting: 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk them together.
  2. In a separate bowl, mix the sourdough discard, granulated sugar, milk, melted butter, egg, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Mix them with a spatula until just combined into a shaggy dough. Do not overmix.
  4. Turn the dough onto a lightly floured surface. Knead briefly, about 5 times, until it forms a rough ball.
  5. Roll the dough into a 10×12 inch rectangle.
  6. In a small bowl, mix the brown sugar and cinnamon for the filling. Spread the 4 tablespoons of softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter.
  7. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  8. Slice the log into 9 equal rolls. Place the rolls cut-side up in a greased 9×9 inch baking pan.
  9. Preheat your oven to 375 degrees Fahrenheit. Let the rolls rest for 10 minutes while the oven heats.
  10. Bake for 18 to 22 minutes, or until the tops are lightly golden brown.
  11. While the rolls bake, prepare the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then the vanilla extract and 1 tablespoon of milk. Add more milk if needed to reach a spreadable consistency.
  12. Remove the rolls from the oven. Immediately spread the cream cheese frosting over the warm rolls. Serve warm for the best gooey texture.

Notes

  • For zero waste baking, ensure your discard is at least 100% hydration before measuring it for this recipe.
  • If you prefer a thinner glaze instead of thick frosting, use only 1/4 cup butter and 2 tablespoons of milk in the frosting mixture.
  • You can prepare the dough the night before, cover the pan, and refrigerate. Remove it 1 hour before baking to let it warm slightly.

Nutrition

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