Fluffy Sourdough Discard Cinnamon Rolls
These rolls are soft, fluffy, and packed with a sweet cinnamon filling that makes the house smell amazing while they bake. The best part? You don't even need to frost them - they're delicious enough all on their own!
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Ingredients
Dough
- 200 grams sourdough starter discard, 100% hydration
- 200 grams all purpose flour
- 175 grams bread flour
- 100 grams milk whole, warmed
- 60 grams butter unsalted, melted
- 50 grams sugar
- 7 grams instant yeast
- 7 grams salt
- 1 egg
Cinnamon Filling
- 100 grams brown sugar
- 60 grams butter unsalted, softened
- 4 grams cinnamon ground
Instructions
- Warm the milk in the microwave for about 1 ½ minutes or heat it on the stove. Add the melted butter and sourdough discard to the warm milk in a stand mixer bowl with a dough hook. Mix lightly to combine. Sprinkle the instant yeast on top, allowing it to activate for about 10-20 seconds until you smell the yeast starting to bloom.
- Add the granulated sugar, egg, and salt to the milk mixture. Gradually add most of the all-purpose and bread flours, reserving about 60g of flour to adjust the dough as needed. Begin kneading the dough on low speed, adding the remaining flour as needed until the dough is tacky but not overly sticky. Knead for 8-10 minutes until the dough is smooth and elastic.
- Transfer the dough to a large, greased bowl. Cover it with a tea towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size. I like to use a slightly warmed oven or dough mat to speed up this process.
- While the dough rises, make the cinnamon filling. In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until fully combined. Set aside.
- Once the dough has doubled in size, transfer it to a lightly floured surface. Roll it out into a rectangle approximately 16 inches by 12 inches. Spread the cinnamon filling evenly over the dough, reaching all the way to the edges. Starting from the long side closest to you, tightly roll the dough into a log. Pinch the seam to seal.
- Flip the rolled dough seam-side down and slice it into 8 equal pieces. Place the rolls into a large glass dish lined with parchment paper or greased well. Cover the rolls and allow them to rise for about 1 hour, or until they are puffed and touching each other.
- Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, until they are golden brown and the centers are cooked through. If you like gooey rolls, check the centers at 25 minutes; otherwise, bake until slightly firm.
- Once baked, remove the rolls from the oven and let them cool for about 5 minutes before serving warm. Enjoy them as is, or top with your favorite frosting or glaze, though they’re delicious even without it!
Notes
- If your sourdough discard is straight from the fridge, make sure your milk is a bit warmer to compensate. This will help the yeast activate and ensure the dough rises properly.
- When rolling up the dough, make sure it’s tightly rolled to avoid gaps between the layers. This will help the cinnamon filling stay evenly distributed throughout the rolls.
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Nutrition
Serving: 1roll | Calories: 391kcal | Carbohydrates: 60g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 453mg | Potassium: 106mg | Fiber: 2g | Sugar: 19g | Vitamin A: 427IU | Vitamin C: 0.02mg | Calcium: 45mg | Iron: 2mg
