Description
These Easy Sourdough Discard Cinnamon Rolls are a quick and delicious treat that uses sourdough starter (or discard) to create tender, flaky layers without the need for yeast or long rising times. Ready in just 30 minutes, these cinnamon rolls are baked to golden perfection and topped with a creamy homemade cream cheese frosting for a mouthwatering breakfast or dessert.
Ingredients
Dough
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup butter (cubed or grated)
- 1 cup sourdough starter (active or discard)
- 1 egg
- ½ cup milk
Filling
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 4 oz softened cream cheese
- 1 cup powdered sugar
- ¼ cup whole milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Cinnamon Roll Dough: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Cut in the cubed or grated butter using a fork, pastry cutter, or cheese grater and whisk until the butter is incorporated.
- Add Wet Ingredients: Stir in the sourdough starter, egg, and milk with a spoon until the dough becomes shaggy. Avoid kneading. Turn the dough onto a lightly floured surface and fold it over itself until all the flour is incorporated, leaving some chunks of butter visible.
- Fold the Dough: Roll the dough into a 6×9 inch rectangle and fold it into thirds like a letter. Repeat this tri-folding three times to create flaky layers.
- Roll the Dough: Flour the work surface well and roll the dough into an 18×12 inch rectangle.
- Prepare the Filling & Spread: Whisk melted butter, brown sugar, cinnamon, and vanilla extract in a small bowl. Spread the mixture evenly over the rolled-out dough.
- Brown Butter in Skillet (Optional): If using a cast iron skillet, preheat the oven to 425°F and place the skillet inside. Add 2 tablespoons butter to the hot skillet to brown while rolling the dough.
- Roll Up the Dough: Starting from the long side farthest from you, roll the dough tightly toward you. Use a bench scraper to prevent sticking if needed.
- Cut Rolls: Slice the rolled dough into 1-inch pieces using a sharp knife or dental floss, yielding 12 cinnamon rolls.
- Bake: Arrange rolls in a greased 9×13 inch baking pan or the hot skillet with browned butter. Bake at 425°F for 15-18 minutes until the tops are lightly golden.
- Make Cream Cheese Frosting: Beat softened cream cheese in a mixer at medium speed for 2 minutes until smooth. Add powdered sugar and beat 2 more minutes. Add vanilla and milk, and beat for an additional 2 minutes until creamy.
- Serve: Pour frosting over the hot cinnamon rolls right after baking and serve immediately.
Notes
- Use active sourdough starter or discard; no need to feed the starter beforehand.
- Do not knead the dough to keep the butter chunks intact and create flaky layers.
- Tri-folding the dough multiple times adds layers similar to laminated pastry.
- If using a cast iron skillet, preheat it and brown butter inside for a richer flavor and crispier base.
- Cutting rolls with dental floss prevents squishing the dough compared to a knife.
- Serve the cinnamon rolls warm for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
