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Soft and Gooey Sourdough Discard Cinnamon Rolls with Cream Cheese Frosting

Close-up of a fluffy sourdough discard cinnamon roll with cream cheese frosting, showing the soft interior texture.
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Make soft, fluffy cinnamon rolls using your sourdough discard. This recipe reduces waste and delivers sweet, gooey rolls perfect for breakfast or dessert, topped with classic cream cheese frosting.

Ingredients

Scale
  • 1 cup active sourdough discard (room temperature)
  • 1/2 cup warm milk (about 105-115°F)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Filling:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Combine the warm milk, sourdough discard, melted butter, egg, vanilla extract, and granulated sugar in a large bowl. Mix until just combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth. Place the dough in a lightly oiled bowl, cover, and let it rest in a warm place for 1 hour.
  4. While the dough rests, prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and spreadable.
  5. Punch down the rested dough gently. Roll the dough out into a large rectangle, about 12×18 inches.
  6. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  7. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Slice the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover the pan loosely and let the rolls rise in a warm spot for 30-45 minutes.
  9. Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown.
  10. While the rolls bake, prepare the frosting: Beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, beating until creamy. Add milk one tablespoon at a time until you reach a spreadable consistency.
  11. Remove the rolls from the oven and let them cool for 5-10 minutes before spreading the cream cheese frosting generously over the warm rolls.

Notes

  • For zero waste baking, this recipe works best with unfed sourdough discard that is at least a few days old.
  • If you prefer a quicker bake, you can skip the second rise and bake immediately after rolling, though the texture will be slightly denser.
  • You can make these overnight sourdough cinnamon rolls by placing the pan in the refrigerator for the second rise (up to 12 hours) before baking in the morning. Add 5-10 minutes to the bake time if baking straight from the fridge.

Nutrition

Find it online: https://gourmetgaze.com/sourdough-discard-cinnamon-rolls/