Sourdough Bread Cinnamon Rolls

So, your sourdough starter is bubbling away, demanding attention like a high-maintenance toddler, but you’re secretly over making just another loaf of rustic bread? Me too, friend. Me too. It’s time to unleash the full, glorious potential of that discard and turn it into something truly legendary. I’m talking about **Sourdough Bread Cinnamon Rolls** – the kind that make your kitchen smell like a bakery exploded (in the best way possible, obviously). Get ready to ditch the guilt of discard and embrace the sticky, sweet, cinnamon-y future.

Why This Recipe is Awesome

Okay, first things first: this recipe is your new best friend. Why? Because it’s literally the “I’m a genius baker” cheat code. Seriously, even if your sourdough looks more like a science experiment gone rogue than a culinary marvel, these rolls will make you feel like a pro. They’re super soft, packed with that irresistible cinnamon swirl, and the sourdough discard adds a subtle tang that makes them *chef’s kiss* next-level. Plus, it’s a fantastic way to use up that discard—no more feeling like you’re throwing away liquid gold. It’s also pretty **idiot-proof**, even I didn’t mess it up, and I once set off the smoke alarm making toast. So, there’s that.

Ingredients You’ll Need

No need for fancy stuff here, just your usual kitchen suspects ready for a starring role. Think of it as assembling your culinary Avengers!

For the Dough:

• 1 cup Sourdough Discard (the bubbly stuff you usually feel guilty about throwing away, unfed and at room temp)
• 1/2 cup Warm Milk (any kind works, but whole milk makes it extra lush)
• 1/4 cup Granulated Sugar (because sweetness is happiness)
• 1 Large Egg (room temp, please – it mixes better)
• 1/4 cup Unsalted Butter (melted, then slightly cooled. You’re in control of the salt, not some random dairy company)
• 2 1/4 cups All-Purpose Flour (plus more for dusting. Don’t go crazy here)
• 1 tsp Instant Yeast (yes, even with sourdough! It helps with a speedy, fluffy rise)
• 1/2 tsp Salt (don’t skip this, it makes all the difference!)

For the Filling:

• 1/2 cup Unsalted Butter (melted. No, seriously, don’t skimp here)
• 3/4 cup Brown Sugar (light or dark, your choice)
• 2 tbsp Ground Cinnamon (go wild, it’s cinnamon rolls after all!)

For the Cream Cheese Frosting (the best part, IMO):

• 4 oz Cream Cheese (softened, brick kind, not the whipped stuff)
• 1/4 cup Unsalted Butter (softened, see a pattern here? Butter is life)
• 2 cups Powdered Sugar (sifted, unless you like lumpy frosting)
• 1 tsp Vanilla Extract (the good stuff, not imitation)
• 1-2 tbsp Milk or Cream (to get that perfect drippy consistency)

Step-by-Step Instructions

Deep breaths! This is easier than trying to get your starter to stay alive when you forget to feed it. You’ve got this.

1. Mix the Wet Stuff: In a large bowl, whisk together your sourdough discard, warm milk, sugar, egg, and melted butter. It’ll look a bit weird, but trust the process.
2. Combine Dry & Wet: In a separate bowl, whisk the flour, instant yeast, and salt. Then, slowly add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
3. Knead & Rise: Turn the dough out onto a lightly floured surface. **Knead for about 5-7 minutes** until it’s smooth and elastic. If it’s sticky, add a tiny bit more flour, but don’t overdo it! Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm spot for 1-1.5 hours, or until it’s doubled in size.
4. Prep the Filling: While your dough is doing its thing, melt the butter for the filling. In a small bowl, mix the brown sugar and cinnamon. Easy peasy.
5. Roll ‘Em Out: Once risen, gently punch down the dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, roughly 12×18 inches. Don’t stress too much about perfect edges.
6. Fill ‘Em Up: Brush the melted butter evenly over the entire surface of the dough, leaving a small border on one of the long edges. Sprinkle the brown sugar and cinnamon mixture generously over the butter.
7. Roll ‘Em Up Tight: Starting from the long edge opposite your “empty” border, carefully roll the dough into a tight log. Pinch the seam gently to seal it.
8. Slice & Arrange: Using a sharp knife or even unflavored dental floss (seriously, it works wonders!), **slice the log into 12 equal pieces**. Arrange them in a lightly greased 9×13 inch baking dish, leaving a little space between each one.
9. Second Rise: Cover the dish again and let the rolls rise in a warm spot for another 30-45 minutes, or until they look puffy and snug against each other.
10. Bake Time! Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they’re golden brown and baked through. Keep an eye on them so they don’t get too dark!
11. Frosting Frenzy: While the rolls are cooling slightly, whip up the frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then the vanilla extract. Add milk or cream, 1 tablespoon at a time, until you reach your desired consistency.
12. Slather & Serve: Once the rolls are out of the oven and have cooled for about 5-10 minutes (still warm!), generously spread that glorious cream cheese frosting all over them. Serve immediately and prepare for compliments!

Common Mistakes to Avoid

We’ve all been there. Here’s how not to mess up these beauties, based on my own past (sometimes painful) experiences.

• Skipping the Yeast: Yes, it’s sourdough, but the discard isn’t super active. The yeast gives you that reliable, fluffy rise. Without it, you’ll have dense little pucks. Don’t be a hero, just use the yeast.
• Over-flouring the Dough: “Just a little more flour” can quickly turn your soft, pliable dough into a stiff, sad brick. **Resist the urge!** A slightly sticky dough is better than a dry one.
• Not Letting Them Rise Enough: Impatience is the enemy of fluffy cinnamon rolls. If they don’t get their full rise time, they’ll be dense. Give them space and time to puff up.
• Over-baking Them: Dry cinnamon rolls are a crime against humanity. Watch them carefully! They should be golden brown, not dark brown. A little underdone is better than overdone.
• Skimping on the Butter/Filling/Frosting: Are you really living if you’re not swimming in butter and sugar? This isn’t the time for calorie counting. Go big or go home!

Alternatives & Substitutions

Feeling adventurous? Or maybe you just ran out of something. No stress, we can totally improvise.

• Flour Power: You can swap out some of the all-purpose flour for bread flour for a slightly chewier roll, or even whole wheat flour for a bit more “rustic” (read: less guilt-inducing) vibe.
• Milk Matters: Any milk will work! Almond, oat, soy—you do you. Just make sure it’s warm for the yeast.
• Add-ins: For the filling, feel free to get creative! A sprinkle of chopped pecans or walnuts, a touch of orange zest, or even some shredded coconut would be delightful.
• Frosting Fun: Not a cream cheese fan? (Gasp!) You could do a simple glaze with powdered sugar and milk, or a maple cream cheese frosting. Or honestly, just eat them plain, still amazing.
• Dairy-Free: You can swap out dairy milk for a plant-based alternative, and use a good quality dairy-free butter substitute for both the dough and the filling/frosting. Just make sure your discard is also dairy-free if that’s a strict requirement.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers. Probably. Let’s see!

Can I use an active, fed sourdough starter instead of discard?
Technically yes, but the hydration might be different, and you might want to reduce the added yeast slightly. For consistency and best results with this specific recipe, discard (unfed) is your friend.

How long do these glorious rolls keep?
If you manage to not eat them all in one sitting (impressive!), they’re best on day one. But they’ll stay good for 2-3 days at room temp, or up to a week in the fridge. Reheat briefly in the microwave for that fresh-baked feel.

Can I make them ahead of time?
Absolutely! After slicing and arranging them in the baking dish, cover tightly and refrigerate overnight (up to 12-18 hours). In the morning, pull them out and let them come to room temperature and proof for about 1-1.5 hours before baking.

Why use instant yeast if it’s sourdough? Isn’t the sourdough enough?
Good question! Since we’re using discard (which isn’t very active), the instant yeast gives us a reliable, speedy, and super fluffy rise. The sourdough still lends that lovely subtle tang without relying on its leavening power alone.

My rolls turned out dry! What did I do wrong?
Most likely, you either over-baked them (keep an eye on that oven!) or you added too much flour to your dough, making it tough. A digital scale for flour can be a game-changer, FYI.

Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Butter just tastes better, period. It brings richness and flavor that margarine can’t quite replicate for these rolls.

Can I freeze these cinnamon rolls?
You bet! You can freeze them unbaked (after the second rise, before baking) or fully baked. If unbaked, freeze on the pan, then transfer to a freezer bag. Bake from frozen (add 10-15 mins to baking time). If baked, let them cool completely, then freeze individually. Thaw and reheat.

Final Thoughts

Alright, superstar, you just made magic! Seriously, pat yourself on the back. You’ve transformed simple ingredients and a bit of bubbly discard into a batch of warm, sticky, cinnamon-spiced heaven. Go ahead, make a cup of coffee, grab a roll (or three), and bask in the glory of your culinary triumph. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!