Sourdough Cinnamon Rolls

Ever wake up craving something ridiculously cozy, sweet, and just a *little* bit extra, but also kinda want to use that sourdough discard staring at you from the fridge like a forgotten friend? Same, friend, same. Well, dust off your apron (or just wear your PJs, no judgment here) because we’re about to turn that bubbly byproduct into the most heavenly, gooey, ridiculously delicious sourdough cinnamon rolls you’ve ever had. And no, you don’t need to be a professional baker. If I can do it without setting off the smoke detector, you totally can too.

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just another cinnamon roll recipe; it’s *the* cinnamon roll recipe. The kind that makes people wonder if you secretly went to pastry school when you weren’t looking. Why is it so great, you ask? Well, for starters, it uses your sourdough discard, which means you’re being responsible and thrifty. Mostly. Okay, maybe just preventing food waste while making something utterly delicious. But beyond that noble cause, these rolls are:

• Unbelievably soft and fluffy: Thanks to the sourdough and a little yeast helper, they achieve peak cloud-like status.
• Gooey AF: We’re not stingy with the butter and cinnamon sugar here. Prepare for sticky fingers and a happy soul.
• Surprisingly straightforward: Don’t let the “sourdough” bit scare you. It’s more about flavor than frantic feeding schedules.
• Idiot-proof: I mean, even *I* didn’t mess it up, and my track record with delicate pastries is…spotty.

Ingredients You’ll Need

Time to gather your edible treasures! Make sure your butter and eggs are at room temp—it makes a difference, trust me. It’s science, or something.

• For the Dough:
  • 1/2 cup warm milk (whole milk, because we’re not calorie counting today, okay?)
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry or instant yeast (one standard packet)
  • 1 cup sourdough discard (fed or unfed, either works!)
  • 1 large egg (room temp, please!)
  • 1/4 cup unsalted butter, melted and cooled (not hot, unless you want scrambled eggs in your dough)
  • 1 tsp salt
  • 3 1/2 – 4 cups all-purpose flour (plus more for dusting, if you’re feeling clumsy like me)
• For the Filling:
  • 1/2 cup unsalted butter, softened (like, *really* soft, but not melted)
  • 1/2 cup packed light brown sugar
  • 2 tbsp ground cinnamon (don’t be shy!)
• For the Cream Cheese Frosting (because what’s a roll without its crown?):
  • 4 oz cream cheese, softened (again, room temp is your friend)
  • 1/4 cup unsalted butter, softened
  • 1 tsp vanilla extract (the good stuff, if you have it)
  • 1 1/2 cups powdered sugar (sifted, if you want to be extra fancy and avoid lumps)
  • 1-2 tbsp milk or cream (for consistency, add slowly!)

Step-by-Step Instructions

1. **Awaken the Yeasties:** In a large bowl (or your stand mixer bowl), combine the warm milk, 1 tablespoon of the granulated sugar, and the yeast. Give it a gentle stir and let it sit for about 5-10 minutes. It should get bubbly and foamy – that’s the yeast telling you it’s alive and ready to party!
2. **Mix & Mingle:** To your yeasty concoction, add the sourdough discard, the remaining granulated sugar, egg, melted butter, and salt. Give it a good whisk until everything is happily combined.
3. **Flour Power:** Gradually add the flour, about a cup at a time, mixing until a shaggy dough forms. If you’re using a stand mixer, switch to the dough hook. If you’re going manual, use a sturdy spoon or your (clean!) hands.
4. **Knead it Out:** Knead the dough for about 5-7 minutes with the stand mixer (medium speed) or 8-10 minutes by hand on a lightly floured surface. You’re aiming for a smooth, elastic dough that springs back when poked. **This is a key step for soft rolls!**
5. **First Nap Time:** Lightly grease a clean bowl with a bit of oil. Place the dough in the bowl, turn it once to coat, then cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for 1.5 – 2.5 hours, or until it has roughly doubled in size.
6. **Roll Call:** Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, roughly 12×18 inches. Don’t worry about perfection, just get it somewhat rectangular.
7. **Butter Up:** In a small bowl, combine the softened butter, brown sugar, and cinnamon for the filling. Spread this glorious mixture evenly over the entire surface of the dough rectangle, right to the edges.
8. **Roll ‘Em Up:** Starting from one of the long edges, tightly roll the dough into a log. Try to keep it as snug as possible to prevent gaps in your finished rolls.
9. **Slice & Dice:** Using a sharp knife or, even better, unflavored dental floss (seriously, it cuts super clean!), slice the log into 12 equal-sized rolls, about 1.5 inches thick.
10. **Second Nap Time:** Arrange the rolls in a lightly greased 9×13 inch baking dish (or two smaller dishes, if you prefer). Cover them again and let them rise for another 45-60 minutes, or until they look puffy and almost doubled in size. While they’re rising, preheat your oven to 375°F (190°C).
11. **Bake Baby Bake!:** Pop the rolls into the preheated oven and bake for 20-25 minutes, or until they’re golden brown on top and cooked through. If they start getting too dark, tent loosely with foil.
12. **Frosting Frenzy:** While the rolls are baking, whip up that luscious frosting! Beat the softened cream cheese and butter together until smooth. Add the vanilla extract and gradually beat in the powdered sugar until smooth and creamy. Add a tablespoon or two of milk/cream if it’s too thick.
13. **Glaze with Glory:** As soon as the rolls come out of the oven, spread that dreamy cream cheese frosting generously over them. The warmth will make it melt slightly into all the nooks and crannies. Divine!

Common Mistakes to Avoid

Listen, we’ve all been there. It’s okay. But here are a few things that can trip you up, so let’s dodge ’em:

• **Under-kneading:** Thinking “good enough” applies to dough development. Nope, it needs love! A properly kneaded dough is smooth, elastic, and will yield super soft rolls. Don’t skimp on this step.
• **Cold Ingredients:** Ignoring the “room temperature” suggestion for butter and eggs. It’s not a suggestion, it’s a plea! Cold ingredients don’t emulsify or mix as well, leading to less uniform dough and potentially tougher rolls.
• **Over-baking:** Leaving them in too long. Dry rolls are a tragedy, my friend. Keep an eye on them; they should be golden brown, not deep mahogany.
• **Not Enough Cinnamon/Butter:** Being stingy with the good stuff in the filling. This is not the time for moderation. Embrace the gooey, spiced goodness!
• **Skipping the Second Rise:** Impatience is a virtue, but not here. Those puffy rolls need their time to get extra light and airy before hitting the oven.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No worries, we’ve got options!

• **No Sourdough Discard?** Fine, use all yeast! Just add an extra 1/2 cup of all-purpose flour and 1/4 cup of milk to the dough to make up for the liquid and flour from the discard. The flavor will be slightly different, but still amazing.
• **Vegan?** You can totally make these plant-based! Swap dairy milk for a non-dairy alternative (oat or almond milk work great), use vegan butter, and replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let it sit for 5 mins). For the frosting, use vegan cream cheese and vegan butter.
• **Different Fillings?** Get wild! Add chopped pecans or walnuts to the cinnamon sugar for a nutty crunch. A little orange zest mixed into the filling is also incredible. Chocolate chips? Why not!
• **Frosting Alternatives:** If cream cheese isn’t your jam (or you’re out), a simple powdered sugar glaze (powdered sugar + a splash of milk/water/lemon juice) is still delicious. Or, for a super simple, sophisticated touch, just a drizzle of maple syrup. But FYI, cream cheese frosting is king, IMO.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (hopefully) humorous and helpful answers!

• **Can I make these ahead of time?** You betcha! After placing the sliced rolls in the baking dish for their second rise, cover them tightly and pop them in the fridge overnight (up to 12-18 hours). In the morning, pull them out and let them come to room temperature and finish rising for about 1-1.5 hours before baking. Your future self will thank you for pre-baking breakfast!
• **My sourdough discard isn’t very active, will it still work?** Absolutely. The instant/active dry yeast is doing most of the heavy lifting here for leavening. The discard primarily adds a wonderful depth of flavor and a lovely texture, not primary puff-power.
• **Why are my rolls dry?** Probably over-baked, or you didn’t add enough butter/milk in the dough. Don’t be shy with the fats! Baking too long at too high a temperature is the most common culprit.
• **Can I freeze them?** You bet! Unfrosted, they freeze beautifully. Once completely cooled, wrap them individually in plastic wrap, then foil, and stash them in the freezer for up to 2-3 months. Reheat in the microwave or oven, then frost.
• **What if I don’t have a stand mixer?** Your biceps will get a workout! Knead by hand. It’s therapeutic, I promise. Just prepare for a little more elbow grease and maybe an extra five minutes of kneading time.
• **Is the frosting really necessary?** Is breathing necessary? Kidding! But seriously, the tangy, sweet cream cheese frosting truly completes the cinnamon roll experience. It’s like the perfect hat for a fabulous outfit.

Final Thoughts

So there you have it, folks! Your new favorite reason to brag on social media (or just eat all by yourself in a quiet corner, I support that too). These sourdough cinnamon rolls are more than just a treat; they’re an experience. The smell alone is worth the effort, but that first bite? Pure bliss. Now go forth and conquer those cinnamon roll cravings. You’ve earned it!