Sweet, buttery cinnamon rolls with a tangy twist from sourdough discard — fast, fluffy, and topped with a dreamy cream cheese glaze.
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
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.
Find it online: https://rsyep.com/sourdough-discard-cinnamon-roll-recipe/