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Fluffy Sourdough Discard Cinnamon Rolls with Cream Cheese Icing

Fluffy Sourdough Discard Cinnamon Rolls - featured image
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These fluffy cinnamon rolls use sourdough discard for a tender, tangy dough and are topped with a smooth cream cheese icing. Perfect for cozy mornings or brunch, they combine simple ingredients with a unique flavor profile.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed)
  • 3 ½ cups (440 g) all-purpose flour
  • ⅓ cup (65 g) granulated sugar
  • ½ cup (120 ml) warm milk (whole or 2%, dairy-free alternatives like oat milk work)
  • 4 tbsp (56 g) unsalted butter, softened
  • 2 ¼ tsp (7 g) active dry yeast
  • 1 tsp (5 g) salt
  • 2 tbsp (15 g) cinnamon, freshly ground if possible
  • ⅓ cup (70 g) brown sugar
  • 1 tsp (5 ml) vanilla extract
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • Optional: pinch of nutmeg or cardamom in the filling

Instructions

  1. Activate the yeast: In a small bowl, combine ½ cup (120 ml) warm milk (about 110°F / 43°C) with 2 ¼ tsp (7 g) active dry yeast and 1 tsp granulated sugar. Let sit for 5-7 minutes until frothy.
  2. Mix the dough: In a large bowl or stand mixer, combine 3 ½ cups (440 g) all-purpose flour, ⅓ cup (65 g) sugar, and 1 tsp salt. Add 1 cup (240 ml) sourdough discard, softened butter (4 tbsp / 56 g), and the yeast mixture. Mix on low speed or with a spoon until a shaggy dough forms.
  3. Knead the dough: Knead by hand on a floured surface or with a dough hook for about 8-10 minutes until smooth and elastic. The dough should be soft but not sticky; add small amounts of flour if too wet.
  4. First rise: Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm spot until doubled in size, about 1 to 1 ½ hours.
  5. Prepare the filling: Mix ⅓ cup (70 g) brown sugar and 2 tbsp (15 g) cinnamon in a small bowl. Optionally add a pinch of nutmeg. Soften 2 tbsp (28 g) butter to spread on the rolled dough.
  6. Roll out the dough: Punch down the risen dough gently and roll into a 15×10 inch (38×25 cm) rectangle on a floured surface.
  7. Add the filling: Spread softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top, pressing lightly to adhere.
  8. Form the rolls: Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal slices (about 1 ½ inches / 4 cm thick) using a sharp knife or dental floss.
  9. Second rise: Arrange rolls in a greased 9×13 inch pan, leaving space between each. Cover and let rise for 45-60 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. Tent with foil if tops brown too fast.
  11. Prepare cream cheese icing: While baking, beat together 4 oz (115 g) softened cream cheese, 2 tbsp (28 g) softened butter, 1 cup (120 g) powdered sugar, and 1 tsp (5 ml) vanilla extract until smooth and creamy.
  12. Finish and serve: Remove rolls from oven, let cool 10 minutes, then spread cream cheese icing generously over warm rolls. Serve immediately.

Notes

Use warm milk (about 110°F) to activate yeast without killing it. Don’t rush the rises for fluffier rolls. Use softened cream cheese and butter at room temperature for smooth icing. If dough is too sticky, add flour sparingly. For vegan or gluten-free versions, substitute ingredients accordingly. Rolls can be frozen after shaping and baked from frozen with extra bake time.

Nutrition

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

Find it online: https://tastytuck.com/fluffy-sourdough-discard-cinnamon-rolls-easy-homemade-recipe-with-cream-cheese-icing/