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Quick Sourdough Discard Cinnamon Rolls

Quick Sourdough Discard Cinnamon Rolls

Delicious and easy-to-make Quick Sourdough Discard Cinnamon Rolls that are perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 rolls
Calories 523 kcal

Equipment

  • oven
  • mixing bowl
  • Rolling Pin
  • spatula
  • Cast Iron Skillet

Ingredients
  

  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sourdough discard
  • 1 cup water
  • ½ cup butter melted
  • ¼ cup honey

Cinnamon Sugar Filling

  • ½ cup butter softened
  • 1 cup brown sugar
  • 2 tablespoons cinnamon

Cream Cheese Topping

  • 6 ounces cream cheese
  • ½ cup heavy cream
  • ½ cup honey maple syrup also works great
  • 2 teaspoons vanilla extract

Instructions
 

  • Melt butter and set aside to cool.
  • Preheat the oven to 375 degrees Fahrenheit, then go ahead and prepare your cast iron skillet or baking dish by lightly brushing it with butter or oil.
  • To a large bowl, add all of the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Combine.
  • Now add the wet ingredients: sourdough discard, water, melted (and cooled) butter, and honey.
  • Mix together until a ball forms. This may take about three to five minutes.
  • Place the dough onto a lightly floured surface, then roll with a rolling pin, working it into a rectangle shape that is about ¼ inch thick.
  • In a separate small bowl, add the softened butter, brown sugar, and cinnamon, stirring until the ingredients come together.
  • Spread the filling evenly over the top of the dough with a spatula.
  • Starting at the long side of the rectangle, begin rolling the dough up tightly. When fully rolled up, press the edge closed to keep the filling in.
  • Slice evenly into rolls. You can use a sharp knife, unflavored dental floss, or even thread. The floss or thread are helpful because they can cut through the dough in a sawing motion without smashing the dough down like a knife tends to do. Try to keep the sizes as consistent as possible. You should end up with around 12 rolls.
  • Place the rolls into your prepared skillet or dish, spaced just a touch apart for even baking.
  • Bake in the preheated oven for 25-35 minutes or until the rolls are a light golden brown and the dough is cooked through.
  • Let the rolls cool for a bit before frosting, as the frosting will just slide off the hot rolls.
  • Add cream cheese, heavy cream, maple syrup or honey, and vanilla extract to a medium saucepan. Stir until combined over medium heat.
  • You can use an immersion blender to get an extra smooth consistency.
  • Pour over the warm cinnamon rolls, then serve.

Notes

Please double check amounts when using the multiplying feature in the recipe card. For best results, aim for consistency when cutting the rolls. Smaller rolls will bake more quickly than larger ones, leaving some rolls overbaked and others potentially underbaked. When rolling up the dough, a bench scraper can be helpful to help ease the dough away from the work surface if it sticks. The thinner you roll out your dough, the more layers of cinnamon filling you’ll end up with. Rolls placed more closely together will yield a softer exterior, while rolls placed farther apart will have a firmer crust. Rolls placed apart will also keep their round shape better, whereas they are often square when placed close together or touching.

Nutrition

Serving: 1rollCalories: 523kcalCarbohydrates: 71gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 66mgSodium: 533mgPotassium: 142mgFiber: 2gSugar: 33gVitamin A: 814IUVitamin C: 0.1mgCalcium: 115mgIron: 2mg
Keyword breakfast, cinnamon rolls, dessert, easy cinnamon rolls, Quick Sourdough Discard Cinnamon Rolls, sourdough recipes
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