Description

Soft, gooey cinnamon rolls made with sourdough discard for a tangy twist, perfect for cozy holiday mornings.

Ingredients

Scale

½ cup sourdough discard
3¾ cups all-purpose flour (450g)
¾ cup milk (180ml), warmed
¼ cup granulated sugar (50g)
⅓ cup butter (75g), softened
2 large eggs
1 packet active dry yeast (2¼ tsp)
¾ cup brown sugar (150g)
2 tbsp cinnamon
1 cup powdered sugar (120g)
1 tsp vanilla extract

Instructions

Warm the milk to about 110°F and stir in the sugar and yeast. Let sit for 5 minutes until foamy.
In a stand mixer bowl, combine sourdough discard, eggs, softened butter, and yeast mixture. Add flour and salt, and mix on low speed until a dough forms. Knead for 5 minutes until smooth and slightly tacky.
Transfer dough to a greased bowl, cover with a damp towel, and let rise for 1-2 hours until doubled in size.
Mix brown sugar and cinnamon in a small bowl for the filling. Melt butter for brushing over the dough.
Punch down the risen dough and roll into a rectangle (12×18 inches). Brush melted butter over the surface and sprinkle cinnamon-sugar mixture evenly.
Roll the dough tightly from the long edge into a log. Slice into 12 equal pieces and place in a greased 9×13-inch baking dish.
Cover the dish with plastic wrap and let the rolls rise for 30-45 minutes until puffed up.
Preheat oven to 350°F and bake rolls for 25-30 minutes until golden brown.
Whisk powdered sugar, milk, and vanilla extract until smooth for the icing. Drizzle generously over warm rolls.

Notes

[‘Use room temperature ingredients for smoother mixing.’, ‘Brush melted butter over the rolled-out dough to help the filling stick.’, ‘Slice rolls with unflavored dental floss for clean cuts.’, ‘Don’t overbake—check rolls at 25 minutes to avoid drying out.’]

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 310
Fat: 10
Carbohydrates: 48
Protein: 6

Keywords: sourdough discard, cinnamon rolls, holiday baking, dessert, sweet rolls