Discard Cinnamon Rolls

You know that moment when you’re staring at your sourdough starter discard, feeling a tiny pang of guilt for wasting it, but also too lazy to make *actual* sourdough bread? Yeah, me too. But what if I told you that sad, bubbly, floury goo could be transformed into something gloriously delicious, sticky, and cinnamon-y? We’re talking Discard Cinnamon Rolls, my friend! It’s basically magic, but with flour and sugar instead of a wand.

Why This Recipe is Awesome

Okay, so why should you even bother with these bad boys? First off, it’s a brilliant way to use up that sourdough discard that usually just sits there judging you from the fridge. No waste, total win! Secondly, unlike traditional cinnamon rolls that demand all your patience and elbow grease for kneading and proofing, these are surprisingly quick. I mean, we’re talking *relatively* quick – you’ll still have time to binge a few episodes of your favorite show while they bake.

Plus, they’re practically fool-proof. If *I* can make them without accidentally setting off the smoke alarm, you totally can too. It’s idiot-proof, even I didn’t mess it up!

Ingredients You’ll Need

• For the Dough:

• 1 cup Sourdough Discard: The star of our show, unfed and straight from the fridge. Don’t worry, it’s not judging you anymore!
• 1/4 cup Granulated Sugar: Just enough sweetness to coax those flavors out.
• 1/4 cup Melted Butter: Because everything’s better with butter, right?
• 1 Egg: Helps bind it all together and gives a nice richness.
• 1 tsp Vanilla Extract: A little hug for your taste buds.
• 1 1/2 cups All-Purpose Flour: The building blocks of deliciousness.
• 1 tsp Baking Powder: Gives our rolls a little lift, since our discard isn’t active.
• 1/2 tsp Baking Soda: Works with the acidity of the discard. Science!
• 1/4 tsp Salt: Don’t skip it; it balances the sweetness.

• For the Filling:

• 1/2 cup Brown Sugar (packed): The sticky, caramelly goodness.
• 2 tbsp Ground Cinnamon: No skimping here; it’s *cinnamon* rolls!
• 1/4 cup Melted Butter: Again, butter makes everything better.

• For the Glaze:

• 1 cup Powdered Sugar: For that classic, pour-over-everything finish.
• 2 tbsp Milk (or cream): To get that perfect drizzly consistency.
• 1/2 tsp Vanilla Extract: An extra dash of yummy.

Step-by-Step Instructions

1. Get Doughy: In a large bowl, whisk together your sourdough discard, granulated sugar, melted butter, egg, and vanilla extract until well combined. Don’t be shy; get all those liquids mingling!
2. Add Dry Stuff: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Then, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a slightly shaggy dough is totally fine.
3. Chill Out (Briefly): Cover the bowl and pop it in the fridge for about 30 minutes. This makes the dough easier to handle, and honestly, a little chill time never hurt anyone. Pro tip: This is a great time to preheat your oven to 375°F (190°C)!
4. Roll It Out: Lightly flour a clean surface. Turn out your chilled dough and gently roll it into a rectangle, roughly 1/4-inch thick. Don’t aim for perfection; rustic is in, my friend.
5. Cinnamon Time: Spread the 1/4 cup melted butter evenly over your dough rectangle. In a small bowl, mix the brown sugar and cinnamon, then sprinkle this glorious mixture generously over the buttered dough.
6. Roll ‘Em Up: Starting from one of the long sides, carefully roll the dough tightly into a log. Don’t rush it; you want that swirl!
7. Slice & Dice: Use a sharp knife (or even unflavored dental floss for super clean cuts, seriously!) to slice the log into 12 even rolls. Arrange them snugly in a lightly greased 9×13-inch baking dish.
8. Bake Away: Bake for 20-25 minutes, or until golden brown and bubbly. Your kitchen is about to smell AMAZING, FYI.
9. Glaze Glory: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract for your glaze. You want it smooth and pourable.
10. Drizzle & Devour: Once the rolls are out of the oven, let them cool for just a few minutes, then generously drizzle that luscious glaze all over them. Serve warm and watch them disappear!

Common Mistakes to Avoid

• Overmixing the Dough: Seriously, just mix until combined. Overmixing develops too much gluten, and you’ll end up with tough rolls instead of fluffy ones. Nobody wants that!
• Skimping on Cinnamon: This is a *cinnamon* roll, not a “barely-there spice” roll. Go for it!
• Not Greasing Your Pan: Unless you enjoy chiseling sticky bits off your baking dish, always grease your pan! Thinking you don’t need to preheat the oven—rookie mistake.
• Impatiently Glazing: Resist the urge to drench them immediately out of the oven. A few minutes of cooling prevents the glaze from melting entirely into a sugary puddle.

Alternatives & Substitutions

• No Brown Sugar? White sugar with a tablespoon of molasses works in a pinch, or just plain white sugar will do. It won’t be as caramelly, but still delish.
• Nutty Twist: Want some crunch? Add chopped pecans or walnuts to your cinnamon filling. Totally elevates the game, IMO.
• Cream Cheese Glaze: If you’re feeling fancy (and have cream cheese), swap some of the milk for softened cream cheese for a richer, tangier glaze. It’s a classic for a reason!
• Spice it Up: A pinch of nutmeg or cardamom in the filling can add a little extra je ne sais quoi.

FAQ (Frequently Asked Questions)

• Can I use active sourdough starter? You *can*, but since we’re using baking powder/soda for lift, it’s not necessary. This recipe is specifically for that “discard” you’ve been collecting, so save your active starter for bread!
• How long do these last? Ha! In my house, about 24 hours. But seriously, stored in an airtight container at room temp, they’re best for 2-3 days. Reheat briefly in the microwave for that fresh-baked feel.
• Can I make these ahead? You can prepare the rolls and arrange them in the baking dish, then cover and refrigerate overnight. Let them come to room temp for 30-60 minutes before baking the next morning. Fresh-baked breakfast, anyone?
• Do I *have* to chill the dough? It helps a lot with handling, making it less sticky and easier to roll. But if you’re in a mad dash, you can try skipping it – just be prepared for a stickier situation!
• What if I don’t have vanilla extract for the glaze? It’s not the end of the world. The glaze will still be sweet, but that vanilla just adds a little extra something-something. A tiny drop of almond extract could be a fun substitute!
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just makes everything taste better, trust me.

Final Thoughts

See? Who knew that ‘discard’ could bring so much joy? These Discard Cinnamon Rolls are proof that sometimes, the best things come from what we almost threw away. So go ahead, whip up a batch, make your kitchen smell divine, and treat yourself (or your lucky friends/family) to some seriously satisfying sweetness. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!