Sourdough Discard Cinnamon Rolls | Easy Same Day Recipe
These ooey-gooey cinnamon rolls are simple & delicious, with a quick discard recipe, making it easy to whip them up and they are packed with rich flavour!
Print Recipe
Ingredients
Cinnamon Roll Dough:
- 2½ cups All Purpose Flour
- 2 Tbsp Sugar
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Tsp Salt
- ½ Cup Softened Butter
- 1 Cup Milk
- ½ Cup Sourdough Discard
Filling:
- ½ Cup Softened Butter
- ¼ Cup Cane Sugar
- ¼ Cup Brown or Coconut Sugar
- 2 Tsp Cinnamon
Simple Icing Glaze:
- 1 Cup Powdered Sugar
- 2 Tbsp Milk or Cream
- 1 Tsp Vanilla or Maple Syrup Optional
Instructions
Mix Dough:
- Into your mixing bowl add flour, baking powder, baking soda, and salt.
- Mix together well.
- Add in softened butter, and mix well until the butter is evenly mixed in.
- Add milk and sourdough discard, and mix until shaggy dough starts to form.
- Bring dough out onto lightly floured surface, and knead for 5-10 minutes. Adding flour if needed, until dough is soft and smooth. (You can use a stand mixer for this).
- Place dough back in the bowl, cover with a damp tea towel and allow to bulk ferment for 4-6 hours.
Mix Filling:
- Mix softened butter, sugars and cinnamon together.
Assembling Cinnamon Rolls:
- Preheat oven to 350℉
- Once dough has bulk fermented, bring it out onto a floured surface. Using a rolling pin, roll dough out into a rectangular shape, until it is about 1/2" thick. If you want to add apples or any other inclusions, to so now.
- Gently spread butter and sugar filling evenly on rolled out dough.
- Using a sharp knife, cut rolled dough into 2" strips, depending on the thickness of your dough, you should get about 6 or 7.
- Roll each one up tightly.
- Place rolls in a lightly greased baking dish.
- Bake in preheat oven for 25-30 minutes. Until edges start to golden.
- While they are baking, mix up icing ingredients. Drizzle over warm cinnamon rolls and enjoy!
Servings: 7