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Sourdough Discard Cinnamon Rolls

Print Recipe
Fluffy, soft cinnamon rolls perfect for sourdough discard
Course Breakfast, Dessert
Keyword breakfast, cinnamon, dessert, rolls
Servings 24 cinnamon rolls

Equipment

  • 1 Stand mixer optional

Ingredients

Dough

  • 1/2 cup milk warmed
  • 1 cup sourdough discard
  • 2.5 tsp yeast
  • 2 eggs
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 4 cups all-purpose flour

Filling

  • 1 cup butter softened, divided
  • 1/2 cup brown sugar divided
  • 2 tbsp cinnamon divided

Instructions

  • Bloom yeast in milk. Stir mixture.
  • When mixture starts to foam, add sourdough starter, eggs, butter, and sugar.
  • Mix until thoroughly combined.
  • Add flour, salt, and cinnamon and mix until just combined.
  • Leave dough to rise in the refrigerator overnight.
  • The next day, split the dough in half. Roll out to ~9x16" rectangle.
  • Spread half the softened butter evenly onto the dough.
  • Sprinkle half of the brown sugar and half of the cinnamon onto the dough. roll dough into a log and cut into 12 rolls.
  • Repeat dough rolling, butter spreading, sugar/cinnamon spreading with the second half of the dough.
  • Place cinnamon rolls in a 9x16" pan, leaving space between the cinnamon rolls.
  • Leave in the refrigerator to rise again overnight.
  • The next day, remove from the refrigerator ~30 minutes prior to baking for cinnamon rolls to come to room temperature.
  • Bake at 350F for ~20 minutes, when tops are golden brown. Serve warm!