Recipe

Cinnamon Rolls Using Sourdough Discard — or Not!

Make these delicious sourdough discard cinnamon rolls, or use my non-sourdough alternative

Patricia Davis
Dec 20, 2020 · 7 min read
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Fresh baked cinnamon rolls. Photo by Patricia Davis-author.

Sourdough Cinnamon Rolls

Print this recipe.

Make the dough

Begin by making the dough. This recipe is for using sourdough discard, but I will give the alternative at the end of this section.

Ingredients

1 ¼ cup (178 grams) all-purpose flour — Reserve ¼ cup
2 tablespoons (24 grams) sugar
½ teaspoon (3 grams) salt
4 tablespoons (113 grams) unsalted butter, ice cold
½ cup (113 grams) sourdough starter discard
¼ cup (50 grams) buttermilk

Instructions

In a medium bowl, whisk together 1 cup of flour, sugar, and salt. Add the butter. Cut the butter into ½" cubes before trying to mash it into the dry ingredients using the tines of a fork. You will continue to cut the butter into the flour mixture until it looks crumbly. You can use a dough blender, if you have one.

Non-sourdough alternative

Instead of using sourdough discard, use the full amount of the flour, add 1 teaspoon (4 grams) of baking powder and ¼ teaspoon (2 grams) of baking soda to the dry ingredients and increase the buttermilk to ⅓ cup (75 grams.) The baking powder and baking soda will act as a leavener in place of the yeast in the sourdough starter.

Make the filling

The filling is the star of this recipe, so you need to have plenty of it. You can also add your favorite add-ins like pecans and raisins, or keep it simple.

Ingredients

¼ cup (48 grams) granulated sugar
¾ cup (144 grams) packed brown sugar
3 tablespoons (42 grams) unsalted butter, melted
⅛ teaspoon (1–2 grams) kosher salt
1 teaspoon (5 grams) ground cinnamon
½ cup (56 grams) chopped pecans — optional
¼ cup (42 grams) raisins — optional

Fill the dough

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Cinnamon roll filling. Photo by Patricia Davis-author.
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Roll up the cinnamon rolls into a log. Photo by Patricia Davis-author.
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These rolls are ready to proof for 4 hours. Photo by Patricia Davis-author

Non-sourdough alternative

If you are not using sourdough discard, you will omit the rise time and bake these immediately. If you wish to bake them the next morning, you can cover them with plastic and put them in the refrigerator. Remove them from the refrigerator and let warm to room temperature before baking them.

Bake the rolls

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These rolls are proofed and ready to bake. Photo by Patricia J. Davis.

Make the icing

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Cinnamon Rolls with Cream Cheese-Buttermilk Icing. Photo by Patricia Davis-author.

Ingredients

2 tablespoons (28 grams) cream cheese
1 tablespoon (15 grams) buttermilk
2 tablespoons (14 grams) powdered sugar
¼ teaspoon vanilla extract

Come and get it

When the cinnamon rolls finish baking, remove one from the dish and place a dollop of icing on top. The heat of the warm roll will melt the icing slightly and cause it to run down the sides. Yummy!

My final thoughts

My first attempt at making these cinnamon rolls browned a little too much on top in my countertop oven before the sides and bottoms were sufficiently browned. They still tasted delicious. Next time, I will try lowering the rack to see if that produces more even results.

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Patricia Davis

Written by

Pat is a certified ELA, speech, and drama teacher. She enjoys writing, reading, baking, gardening, and crafting. Top writer in Food and Cooking.

Simply Living and Living Simply

Lifestyle, Living, Gardening, Food, Crafts, Sewing, Teaching, Books

Patricia Davis

Written by

Pat is a certified ELA, speech, and drama teacher. She enjoys writing, reading, baking, gardening, and crafting. Top writer in Food and Cooking.

Simply Living and Living Simply

Lifestyle, Living, Gardening, Food, Crafts, Sewing, Teaching, Books

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