Don't ditch your discard! This recipe for Sourdough Discard Cinnamon Rolls is an easy way to use your discard for a sweet application! These cinnamon rolls are light, fluffy and full of buttery flavor with the added flavor and benefit that comes from sourdough. Eat them for breakfast, brunch or when you're craving a sweet treat!
Chefs Jeremy and Erin Rauser
12 rolls
12 hours
45 minutes
American
Breakfast/Brunch
You might notice that the prep time is listed as '12 hours', this allows for the dough to proof before filling and baking. We recommend making the dough the night before so the dough (and you) have plenty of rest.
8 tbsp butter, cold
2 ½ cups all purpose flour (see notes)
⅓ cups sourdough starter
1 cup buttermilk
1 tbsp + 1 tsp honey or granulated sugar
¾ tsp fine sea salt
1 tsp baking powder (hold back in initial mix)
½ tsp baking soda
¾ cup light brown sugar
2 tsp ground cinnamon
4 tbsp butter, melted
1 tsp butter, melted
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp milk (can also used thinned out sweetened condensed milk as a substitute)
12” Cast Iron Skillet
Mixing Bowl
Bench Scraper
Cheese Grater
Pastry brush
Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter discard, buttermilk, honey/granulated sugar, and salt. Mix with a spatula until the ingredients are well incorporated.
Cover the bowl and let rest on the counter for 10-12 hours. Do not add the baking soda or baking powder; they will be added right before rolling out the dough.
Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.
Make the cinnamon-sugar filling: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat your oven to 375°F and butter a cast iron skillet.
Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 24" rectangle.
Cut out the rolls: Use a pastry brush to coat the top of the rectangle of dough with melted butter. Sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a 1/2" bare strip along the outer edges. Starting on the longest side, roll the dough into a log shape. Use the bench scraper to cut the dough log into 12 pieces (approx. 1.5"). Arrange the rolls in the cast iron skillet, leaving space in between each piece to expand.
Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking.
Remove the rolls from the oven and add the glaze while hot.
