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Cozy Sourdough Discard Cinnamon Rolls with Cream Cheese Icing

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Soft and pillowy cinnamon rolls made with sourdough discard, featuring a perfect balance of tangy dough and sweet cream cheese icing. Ideal for cozy mornings and comforting breakfasts.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed or at room temperature
  • 3 to 3 ½ cups (360-420g) all-purpose flour, plus extra for dusting
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) milk, warmed to about 110°F
  • ¼ cup (56g) unsalted butter, melted and cooled slightly
  • 2 ¼ teaspoons (1 packet) instant yeast (optional)
  • 1 teaspoon salt
  • ½ cup (100g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, softened (for filling)
  • 4 ounces (115g) cream cheese, softened (for icing)
  • 1 cup (120g) powdered sugar (for icing)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream (to thin icing as needed)

Instructions

  1. Warm the milk to about 110°F (43°C). In a large mixing bowl, combine sourdough discard, warm milk, melted butter, and granulated sugar. Stir gently until combined.
  2. Add 2 cups (240g) of flour, salt, and instant yeast to the wet mixture. Mix until a shaggy dough forms.
  3. Gradually add remaining flour while kneading by hand or with a stand mixer until dough is soft, slightly sticky, and elastic, about 8-10 minutes.
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 60-75 minutes.
  5. While dough rises, mix softened butter, brown sugar, and cinnamon in a small bowl for the filling.
  6. Turn risen dough onto a floured surface and roll into a 12×16-inch rectangle.
  7. Spread cinnamon sugar butter mixture evenly over dough, leaving a small border.
  8. Roll dough tightly from the long edge into a log and cut into 12 even slices about 1 ½ inches wide.
  9. Arrange rolls cut-side up in a greased 9×13-inch pan, cover, and let rise until puffed and nearly doubled, about 30-40 minutes.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  11. While baking, beat cream cheese, powdered sugar, vanilla extract, and 1 tablespoon milk or cream until smooth and fluffy. Add more milk if needed.
  12. Once rolls are slightly cooled (5-10 minutes), spread cream cheese icing generously on top and serve warm.

Notes

[‘Do not skip the second rise for soft, fluffy layers.’, ‘Rotate the pan halfway through baking if rolls bake unevenly.’, ‘Use room temperature cream cheese for smooth icing.’, ‘For dairy-free, substitute milk and butter with plant-based alternatives.’, ‘For gluten-free, use a gluten-free flour blend designed for yeast baking.’, ‘If dough is sticky, let it rest 5-10 minutes before rolling.’, ‘Reduce powdered sugar in icing to make it less sweet.’]

Nutrition

Keywords: sourdough discard, cinnamon rolls, cream cheese icing, breakfast, brunch, comfort food, easy recipe, homemade

Find it online: https://norasfoods.com/cozy-sourdough-discard-cinnamon-rolls-with-cream-cheese-icing-recipe-made-easy/