Sourdough discard cinnamon rolls
The One Time Sourdough Discard Made My House Smell Like a Bakery
Alright, here’s the honest truth—I started making these sourdough discard cinnamon rolls mostly to use up the heaps of discard looming in my fridge (it was staring at me every time I opened the door, silently judging me). One rainy Sunday, my youngest practically begged for something sweet, and somehow, I cobbled these together. The warmth that took over the kitchen? Let’s just say, even the cat hovered around the oven that day. I’ve made them a bunch of times since. And now, they’re sort of my secret move for family weekends, and when I want the nostalgia of something a bit messy, buttery, and straight-up indulgent.
So Why Do I Keep Making These?
I usually whip these up when I’ve let my sourdough starter get a little wild (who doesn’t, right?). My family goes crazy for the gooey centers, especially since the rolls have this subtle tang—hits different compared to your usual cinnamon bun situation. (Pro tip: The smell alone is punishment if you can’t eat them right away!) Also, I’ve bombed a few recipes that wanted a lot more patience or precision, but this one? Forgiving. It still comes out nice, even the first time.
The Everyday Ingredients (And the Swaps I Make)
- 1 cup (about 240g) sourdough starter discard (unfed, but I’ve used bubbly by accident and it’s fine too…though the texture shifts)
- 2 1/2 cups (300g) all-purpose flour (sometimes I toss in a bit of bread flour if I’m running short, or a handful of whole wheat if I’m pretending to be healthy)
- 1/2 cup (120ml) milk (whole is best, but honestly, any kind—even oat milk—gets the job done)
- 1/4 cup (55g) sugar (
white, brown, or even a cheeky spoonful of maple syrup—it’s all good) - 1 large egg (room temp, or just run it under warm water if you forget)
- 1/4 cup (56g) unsalted butter, melted (or salted, then just dial back the pinch of salt later)
- 1/2 tsp salt
- 2 tsp instant yeast (active dry works, but let it proof in the milk for 5 mins first)
- For the filling:
- 1/3 cup (75g) softened butter (somehow it always feels too much, but trust me, use it all)
- 1/2 cup (105g) brown sugar (my grandmother swore by dark brown, but I just grab what’s open)
- 2 tbsp cinnamon (yes, that much!)
- Pinch of salt
- For the glaze:
- 3/4 cup (90g) powdered sugar
- 2 tbsp milk (or a glug more if you like it runny)
- 1/2 tsp vanilla (sometimes I use maple, if I’m feeling wild)
How I Actually Make Sourdough Discard Cinnamon Rolls (And What Happens Along the Way)
- Warm up your milk until it’s just slightly warm to the touch, like baby bath water. Stir in yeast and a pinch of sugar if you’re using active dry. Otherwise, just sling it all in with the starter, sugar, egg, melted butter, and salt in a big bowl.
- Add the flour a cup at a time, mixing with a wooden spoon until it gets too thick (and, honestly, sticky—it always gets sticky). Knead right in the bowl for a few minutes, then dump it onto a floured counter. Knead for about 5–8 mins. If it clings to you like a needy toddler, sprinkle over a bit more flour, but don’t overdo it.
- Plop dough into a greased bowl, cover, and let it rise somewhere vaguely warm (I usually stick it near the kettle) until doubled—about 1-2 hours. Or longer if your kitchen is chilly, I never time it exactly.
- Once poofy, roll it out into an imperfect rectangle (mine always ends up more like a squashed oval), about 1/4 inch thick. Spread on the butter, sprinkle the sugar-cinnamon-salt mix, and catch yourself sneaking a little taste—it’s basically a rite of passage.
- Roll up from the long edge, jelly-roll style. Slice into 10-12 thick rounds (dental floss works if your knife makes a mess, but I usually just use a big old bread knife and smush them a bit by accident).
- Arrange in a buttered/baking paper-lined tin. Leave a bit of space—they’ll puff up. Cover and let them hang out for 45 minutes, or until noticeably bigger (sometimes I get impatient and bake when they’re wonky). Preheat oven to 350F (175C).
- Bake for 25 minutes. Expect the smell to make you want to eat them before they’re done. They should be golden-brown on top, soft in the middle.
- Mix the glaze ingredients, drizzle very generously over the warm buns, and try not to dive in face first. But if you do, I won’t judge.
Things I’ve Learned (The Hard Way)
- Rolling the dough thinner just means the filling leaks out. A bit thick is fine, makes for gooier rolls anyway.
- If your starter has a strong tang, let the dough rise overnight in the fridge—the slow rise tones it down. (Ask me how I know!)
- The glaze is not optional in my house, but if you really must, a dusting of icing sugar will do in a pinch.
My Little Experiments (Good and Not-so-Good)
- Chopped pecans in the filling? Big yes. Raisins? Meh, didn’t fly with the kids.
- Orange zest in the dough…actually, not bad! Gave a nice fresh kick.
- Tried skipping the butter once (thought I’d go low-fat); the rolls were sadder for it. Will never do that again.
What If I Don’t Have Fancy Gear?
I rely on my battered baking dish, but if you don’t have a stand mixer, don’t sweat it—your hands work just fine (and you’ll feel like you’ve done an arm workout, which almost cancels out the calories—yeah, right). A rolling pin is nice, but a wine bottle will do in a pinch. Improvising just adds to the adventure, I reckon.
How Long Do These Last? (Spoiler: They Won’t)
Technically, you can keep these rolls in an airtight container for 2-3 days, though honestly, in my house they never survive more than a day. I’ve reheated one for breakfast the next day and the flavors kind of meld so, actually, I tend to think they taste even better? Or maybe that’s just wishful thinking on a Monday morning.
How We Serve ‘Em
Okay, so my lot likes them with a massive mug of milky tea; sometimes I sneak a roll while it’s still warm and gooey, standing by the stove. For special brunches, I serve them with extra berries and a dollop of tangy yogurt. My mother-in-law swears by the old slice-then-toast method but, full disclosure, I don’t get it.
What NOT to Rush (Trust Me)
- Let that dough rise. I once tried baking early because I was hangry and, I regretted it for a whole day. Tiny, sad buns.
- Spreading butter on while the dough is cold just tears it up! Wait until it’s softened—makes life easier, and keeps swearing to a minimum.
- Trying to unmold when they’re piping hot? Disaster. Wait 10 minutes. Or you’ll end up with cinnamon bread pudding instead.
Some Questions I’ve Actually Been Asked:
- Can I make these without yeast? Sort of, but they come out super dense. If you want to experiment, a dash more starter might help, but no promises.
- Is active starter necessary? Nope, I use discard. It gives character; don’t worry if it’s a few days old (unless it really smells funky).
- What about gluten-free flour? I tried once. Texture took a nosedive, but maybe a gluten-free blend with xanthan gum would work? Haven’t cracked it myself yet.
- Milk substitutes? Absolutely, I can’t taste much difference with oat or soy. Almond turns out a bit drier, but nothing tragic.
Oh and before I forget—does anyone else find a bit of quiet kneading is the best stress relief? Or is that just me?
Ingredients
- 1 cup sourdough discard (unfed starter)
- 2 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup whole milk, lukewarm
- 1 large egg
- 1/2 teaspoon salt
- 2 teaspoons instant yeast
- 1/3 cup brown sugar (for filling)
- 2 teaspoons ground cinnamon (for filling)
- 2 tablespoons unsalted butter, softened (for filling)
- 1/2 cup powdered sugar (for icing)
- 1 tablespoon milk (for icing)
Instructions
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1In a large bowl, combine sourdough discard, lukewarm milk, melted butter, granulated sugar, egg, and instant yeast. Mix until well incorporated.
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2Add the all-purpose flour and salt. Knead the dough by hand or mixer for 5-7 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
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3On a lightly floured surface, roll out the dough into a rectangle about 10×14 inches. Spread softened butter over the surface, then sprinkle evenly with brown sugar and ground cinnamon.
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4Roll up the dough tightly from the long end and slice into 9 equal rolls. Place rolls in a greased baking dish. Cover and let rise for another 20-30 minutes.
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5Preheat the oven to 350°F (175°C). Bake the rolls for 22-25 minutes, or until golden brown. Let cool for 10 minutes.
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6Whisk powdered sugar and milk together to make icing. Drizzle over warm cinnamon rolls before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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