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Sourdough Discard Cinnamon Roll Recipe

finished sourdough discard cinnamon rolls in cast iron pan
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Sweet, buttery cinnamon rolls with a tangy twist from sourdough discard — fast, fluffy, and topped with a dreamy cream cheese glaze.

Ingredients

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4 cups all-purpose flour

1 tsp baking soda

2 tsp baking powder

1 tsp salt

1 cup sourdough discard (unfed starter)

1 cup water

1/2 cup butter, melted

1/4 cup honey

1/2 cup softened butter

1 cup brown sugar

2 tbsp cinnamon

6 oz cream cheese

1/2 cup heavy cream

1/2 cup honey (or maple syrup)

2 tsp vanilla extract

Instructions

  1. Melt butter and let it cool slightly.
  2. Preheat oven to 375°F. Grease a 14" cast iron skillet or 9x13 baking dish.
  3. In a large bowl, whisk together flour, baking soda, baking powder, and salt.
  4. Add sourdough discard, water, cooled butter, and honey. Mix until a soft dough forms (3-5 minutes).
  5. Transfer dough to a lightly floured surface. Roll into a rectangle about 1/4" thick.
  6. In a small bowl, mix softened butter, brown sugar, and cinnamon.
  7. Spread filling evenly over dough. Roll tightly from the long side.
  8. Slice into 12 even pieces using floss, thread, or a sharp knife.
  9. Arrange in your prepared pan. Bake for 25–35 minutes until golden.
  10. While rolls bake, add frosting ingredients to a saucepan and stir over medium heat until smooth.
  11. Optional: blend with immersion blender for extra creamy texture.
  12. Let rolls cool slightly, then pour frosting over top. Serve warm.

Notes

If you wanna make 'em ahead: prep, slice, and refrigerate overnight. Bake in the morning.

Rolls too dense? Try rolling thinner or baking a tad less.

Skip the frosting? Add a sprinkle of coarse sugar to the filling for a little crunch.

Store in the fridge for up to 4 days, or freeze unfrosted rolls and reheat later.

Nutrition

Find it online: https://rsyep.com/sourdough-discard-cinnamon-roll-recipe/