Discard Sourdough Cinnamon Rolls

So you’ve got a grumpy sourdough starter in your fridge, just sitting there, judging you with its bubbly silence, right? And you’re thinking, ‘What a waste!’ Well, darling, today we turn that ‘waste’ into a warm, gooey, cinnamon-spiced hug for your soul. No more guilt, just pure, unadulterated deliciousness. Get ready to make some magic without all the fuss!

Why This Recipe is Awesome

Okay, first off, **no fancy second proofing here!** We’re basically doing a glorified quick roll. It’s fast (for sourdough, anyway), uses up that sourdough discard you’ve been feeling guilty about, and tastes like a bakery exploded in your kitchen. Plus, you get to tell everyone you made ‘sourdough’ cinnamon rolls and sound super impressive. They don’t need to know the ‘discard’ part means it’s practically effortless. It’s idiot-proof, honestly. Even I, Queen of Burnt Toast, manage to pull these off.

Ingredients You’ll Need

For the Dough (the ‘I’m not wasting my starter’ part):

• 1 cup (about 240g) Sourdough Discard: The star of the show! Straight from the fridge, cold and slightly judgy.
• 1/2 cup (120ml) Milk: Warm it up slightly, like a cozy blanket for the yeast. Not hot, unless you like dead yeast (you don’t).
• 1/4 cup (50g) Granulated Sugar: Just enough sweetness to charm your taste buds.
• 1/4 cup (56g) Unsalted Butter, melted: Liquid gold for tenderness. Don’t sub margarine unless you’re feeling rebellious and slightly sad.
• 1 large Egg: Binds everything together, because teamwork makes the dream work.
• 2 1/4 cups (270g) All-Purpose Flour: The bulk of our operation.
• 1 tsp Salt: Don’t skip! It brings out all the flavors, like a good wingman.
• 1 packet (2 1/4 tsp) Instant Yeast: Yep, we’re boosting our sourdough’s lazier side. Embrace the cheat!

For the Gooey Filling (the ‘OMG this is good’ part):

• 1/2 cup (113g) Unsalted Butter, softened: Room temp is key, like a perfectly ripe avocado.
• 1 cup (200g) Brown Sugar, packed: Dark, rich, and ready to caramelize.
• 2 tbsp Ground Cinnamon: The spice that dreams are made of. Don’t be shy!

For the Cream Cheese Frosting (the ‘Lick the spoon clean’ part):

• 4 oz (113g) Cream Cheese, softened: The tangy hero of our frosting.
• 1/4 cup (56g) Unsalted Butter, softened: Because more butter is always the answer.
• 1 1/2 cups (180g) Powdered Sugar: Sift it if you’re feeling fancy, otherwise, deal with a few lumps.
• 1/2 tsp Vanilla Extract: A little hug for your taste buds.
• 1-2 tbsp Milk or Cream: To reach that perfect drizzly consistency.

Step-by-Step Instructions

1. Prep the Dough Party: In a large bowl, whisk together your discard, warm milk, sugar, melted butter, and egg. It’ll look a little shaggy – that’s fine.
2. Combine Dry Goodies: In a separate bowl, mix the flour, salt, and instant yeast. Give it a good whisk to make sure everything’s evenly distributed.
3. Unite & Knead (Lightly): Add the dry ingredients to the wet. Mix until just combined. Turn it out onto a lightly floured surface and **knead for about 5-7 minutes** until it’s smooth-ish and elastic. It won’t be as stretchy as traditional bread dough, and that’s totally okay.
4. Rise & Shine (Kinda): Place the dough in a lightly oiled bowl, cover it with plastic wrap (or a damp towel, if you’re eco-conscious), and let it **rise in a warm place for 1-1.5 hours**, or until it’s noticeably puffy. It won’t necessarily double, but it should definitely plump up.
5. Roll it Out: Once risen, punch down the dough (gently, don’t traumatize it!). Roll it into a large rectangle, about 12×18 inches. Aim for an even thickness, roughly 1/4 inch.
6. Slather on the Gooeyness: In a small bowl, mix the softened butter, brown sugar, and cinnamon for the filling. Spread this glorious mixture evenly over your dough rectangle, leaving about a 1/2-inch border on one of the long edges.
7. Roll ‘Em Up Tight: Starting from the long edge *opposite* the bare border, carefully roll the dough into a tight log. Like rolling up a sleeping bag, but way tastier.
8. Slice & Dice: Use a sharp knife or, even better, unflavored dental floss (seriously, try it!) to slice the log into 12 even rolls, about 1.5 inches thick.
9. Pan It Up: Arrange the rolls cut-side up in a lightly greased 9×13 inch baking pan. Leave a little space between them; they’ll get cozy and expand.
10. Bake ‘Em Baby! Preheat your oven to 375°F (190°C). Bake for **20-25 minutes**, or until golden brown and smelling absolutely heavenly.
11. Whip the Frosting: While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk/cream a tablespoon at a time until it’s spreadable but still thick.
12. Frost & Devour: As soon as the rolls come out of the oven, slather them with that divine cream cheese frosting. The warmth of the rolls will make it melt slightly, creating a glorious sticky mess. Now, go eat one (or three). You’ve earned it!

Common Mistakes to Avoid

• Over-kneading: This isn’t a marathon. Sourdough discard dough is a bit different; too much kneading can make it tough. Just enough to get it smooth.
• Milk Too Hot: You’ll kill your instant yeast faster than you can say “fermentation.” Warm, not scalding. Test it on your wrist like a baby bottle.
• Skimping on the Filling: This is where the magic happens! Don’t be stingy with the butter, sugar, and cinnamon. It’s the whole point.
• Rolling Too Loose: A loose roll means sad, unraveling cinnamon rolls. Aim for snug, like a warm blanket on a cold day!
• Not Greasing the Pan: Rookie mistake! Unless you enjoy scraping off bits of deliciousness, grease that pan.

Alternatives & Substitutions

• No Discard? Okay, fine, you *can* use active starter, but that’s not the point of this recipe, is it? Or, just skip the sourdough altogether and increase the flour by 1 cup and add a bit more liquid if needed. But then they wouldn’t be *discard* rolls, would they?
• Milk Alternatives: Almond milk, soy milk, oat milk work fine. Just ensure they’re unsweetened if you’re trying to control sugar levels.
• Brown Sugar Swap: You *could* use granulated sugar for the filling, but honestly, the brown sugar adds a depth and chewiness you won’t get otherwise. Don’t do it unless you *really* have to.
• Egg-Free: You can try an egg replacer (like a flax egg – 1 tbsp ground flax + 3 tbsp water, let sit 5 mins), but the texture might be slightly different.
• Cream Cheese Frosting Haters (who are you?!): A simple glaze of powdered sugar and a splash of milk or lemon juice works too. But seriously, reconsider the cream cheese. It’s a classic for a reason.

FAQ (Frequently Asked Questions)

• My discard isn’t super active. Will this still work? Heck yes! That’s the beauty of it. We’re not relying on the starter for the primary rise; the instant yeast is doing the heavy lifting. Your discard just adds a lovely tang and unique flavor.
• Can I make these ahead of time? You bet! After placing the sliced rolls in the pan (Step 9), cover them tightly and **refrigerate overnight**. Pull them out 30-60 minutes before baking to let them warm up a bit. Then bake as usual!
• What if my dough doesn’t double in size? Don’t panic! Sourdough discard dough with added yeast might not double like a traditional yeasted dough, especially with the cold discard. **Puffy and noticeably risen** is what we’re aiming for. It’s not a competition, it’s just rolls.
• Can I freeze these? Absolutely! You can freeze the baked and unfrosted rolls, then thaw and warm them up before frosting. Or, freeze the unbaked rolls in the pan, wrapped super tightly, then thaw in the fridge overnight and bake as directed.
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better. IMO, it’s worth it.
• My rolls look a bit flat. What happened? Could be a few things: yeast not active enough (check expiration!), dough rolled too thin, or over-proofed (though less likely with this recipe). **Don’t stress, they’ll still be delicious!**

Final Thoughts

See? That wasn’t so scary, was it? You just turned what could have been a neglected blob of sourdough into a breakfast (or anytime!) masterpiece. These Discard Sourdough Cinnamon Rolls are your new secret weapon for impressing guests, bribing children, or just treating yourself because, honestly, you deserve it. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And remember, happy baking means happy eating. Now go get gooey!