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Quick Sourdough Discard Cinnamon Rolls

Freshly baked sourdough discard cinnamon rolls with white icing in a baking dish
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Quick and fluffy cinnamon rolls made with sourdough discard and active dry yeast. Ready in under an hour with no long proofing time required.

Ingredients

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  • 1 ½ cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • ½ cup sourdough discard (unfed, straight from the fridge)
  • ½ cup whole milk, warmed to 110°F (43°C)
  • 1 teaspoon active dry yeast
  • 4 tablespoons unsalted butter, melted
  • ¼ cup unsalted butter, softened (for filling)
  • ½ cup brown sugar, packed (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 cup powdered sugar (for icing)
  • 2–4 tablespoons whole milk or heavy cream (for icing)
  • ½ teaspoon vanilla extract (for icing)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×9 inch baking dish with butter or line with parchment paper.
  2. In a large bowl, whisk together warm milk and active dry yeast. Let sit for 5-10 minutes until foamy.
  3. Add sourdough discard, melted butter, granulated sugar, and flour to the bowl. Mix until a shaggy dough forms.
  4. Turn dough out onto a lightly floured surface and knead for 2-3 minutes until smooth.
  5. Roll dough out into a 9×12 inch rectangle.
  6. Mix together softened butter, brown sugar, and cinnamon for filling. Spread evenly over dough, leaving a ½-inch border on one long side.
  7. Tightly roll dough up from long side opposite the border. Pinch seam to seal.
  8. Use a sharp knife or dental floss to cut log into 9 equal pieces.
  9. Place cinnamon rolls cut-side up in prepared baking dish.
  10. Bake for 20-25 minutes until golden brown and cooked through.
  11. While rolls bake, whisk together powdered sugar, milk (or cream), and vanilla extract until smooth.
  12. Let rolls cool for 5 minutes, then drizzle icing on top. Serve warm.

Notes

  • Sourdough discard does not need to be active or fed. Use it straight from refrigerator, any age or consistency works.
  • Milk should be warm to touch (110°F), not hot, to activate yeast without killing it.
  • For extra flavor, add a pinch of salt to dough or splash of vanilla extract to filling.
  • Roll dough tightly to prevent filling from spilling out during baking.
  • Make ahead: prepare through Step 9, cover tightly, refrigerate overnight. Let sit 15 minutes at room temperature before baking, add 3-5 minutes to baking time.

Nutrition

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