Sourdough Cinnamon Rolls Discard

So you’ve got that sourdough starter bubbling away, living its best life, and you’re constantly tossing out that discard, right? *Gasp!* The horror! What if I told you that sad, neglected discard could become the most epic, melt-in-your-mouth cinnamon rolls you’ve ever devoured? Yeah, I know. Mind. Blown.

Why This Recipe is Awesome

First off, you’re not wasting a single gram of that precious starter juice. Environmental hero, much? Secondly, these rolls are ridiculously easy. Like, “I swear I made these myself and didn’t buy them from a fancy bakery” easy. The sourdough discard gives them this incredible tang and chew that regular cinnamon rolls just dream of. Plus, it’s a great way to use up that discard without committing to another loaf of bread. **Winning!** It’s practically idiot-proof, even I didn’t mess it up.

Ingredients You’ll Need

• **Sourdough Discard (unfed, 100% hydration preferred):** The star of our show! Don’t worry if it’s a little old, it’s just adding character. About 1 cup (240g).
• **All-Purpose Flour:** The trusty workhorse. 2.5 cups (300g).
• **Granulated Sugar:** Just enough sweetness to balance the tang. 1/4 cup (50g).
• **Salt:** Flavor’s best friend. 1/2 teaspoon.
• **Baking Powder:** Our little lift-off assistant. 1 tablespoon.
• **Baking Soda:** Reacts with the discard for extra fluff! 1/2 teaspoon.
• **Melted Butter (unsalted, of course):** Because everything is better with butter. 1/4 cup (57g) for the dough.
• **Milk (any kind):** Dairy or non-dairy, whatever’s in your fridge. 1/2 cup (120ml).

For the Filling:

• **Softened Butter:** More butter, because we’re not messing around. 1/2 cup (113g).
• **Brown Sugar:** Deep, caramel-y goodness. 1/2 cup (100g).
• **Cinnamon:** The OG spice. 1 tablespoon.

For the Glaze (optional, but highly recommended unless you’re a monster):

• **Powdered Sugar:** For that classic sticky sweetness. 1 cup (120g).
• **Milk or Cream:** A splash, just enough to make it drizzle-worthy. 2-3 tablespoons.
• **Vanilla Extract:** A hint of sophistication. 1/2 teaspoon.

Step-by-Step Instructions

1. **Mix the Dry Stuff:** In a large bowl, whisk together your flour, sugar, salt, baking powder, and baking soda. Make sure there are no lumpy bits. We want smooth sailing.
2. **Add the Wet Wonders:** Pour in your sourdough discard, melted butter, and milk. Grab a spatula or a sturdy spoon and mix until it *just* comes together. It’s gonna be a shaggy mess, and that’s totally fine. Don’t overmix, we’re not making rubber balls.
3. **Knead (Lightly):** Turn the dough out onto a lightly floured surface. Knead it gently for about 3-5 minutes. You’re aiming for a smooth, cohesive ball, not a workout. If it’s too sticky, add a *tiny* bit more flour.
4. **Let it Chill (Literally):** Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15-20 minutes. This lets the gluten relax and makes it easier to roll. Think of it as a pre-game nap.
5. **Roll it Out:** While your dough is napping, grab your softened butter, brown sugar, and cinnamon for the filling. Mix ’em up in a small bowl. Roll out your rested dough into a rectangle, roughly 10×14 inches. Don’t stress too much about perfect edges.
6. **Spread the Love:** Evenly spread that glorious cinnamon-sugar-butter mixture all over your dough rectangle, leaving about a half-inch border on one of the long edges. This helps seal the roll.
7. **Roll ‘Em Up:** Starting from the long edge *without* the border, carefully roll the dough into a tight log. Try to keep it as snug as possible. A tight roll means beautiful spirals!
8. **Slice and Dice:** Using a sharp knife or, better yet, unflavored dental floss (seriously, try it!), slice the log into 12 equal pieces. About 1.5 inches thick each. **Pro Tip: Dental floss gives cleaner cuts!**
9. **Bake Time Prep:** Lightly grease a 9×13 inch baking dish. Arrange your rolls in the dish, leaving a little space between them. They’ll snuggle up as they bake.
10. **The Grand Bake:** Pop the dish into your preheated oven at 375°F (190°C) for 20-25 minutes, or until they’re golden brown and smell absolutely heavenly. Keep an eye on them!
11. **Glaze ‘Em Up (If You Dare):** While the rolls are cooling slightly (but still warm!), whisk together your powdered sugar, milk/cream, and vanilla for the glaze. Drizzle generously over the warm rolls. Serve immediately and watch them disappear!

Common Mistakes to Avoid

• **Overworking the Dough:** This isn’t a powerlifting competition. Too much kneading equals tough rolls. We want fluffy, tender clouds, not hockey pucks.
• **Not Preheating the Oven:** Rookie mistake, my friend. A cold oven is the enemy of perfect browning and rise. Give it time to get to temp.
• **Forgetting to Grease the Pan:** Unless you enjoy chiseling cinnamon rolls off your baking dish, do not skip this step. Trust me.
• **Cutting Too Thin or Too Thick:** Aim for consistency! Uneven rolls bake unevenly, and no one wants a burnt baby roll next to an undercooked fat one.
• **Skimping on the Filling:** This is not the time to be shy with butter and cinnamon. Go big or go home!

Alternatives & Substitutions

**Filling Fun:** Not a cinnamon purist? Swirl in some cocoa powder for chocolate-cinnamon rolls, or finely chopped nuts (pecans, walnuts) for extra crunch. A little orange zest in the filling or glaze is also *chef’s kiss*.

**Dairy-Free:** You can totally use your favorite plant-based milk (almond, oat, soy) and vegan butter. The flavor might shift slightly, but IMO they’ll still be delicious.

**Flour Power:** While all-purpose is easiest, you could experiment with a small percentage of whole wheat or bread flour for a different texture, but keep the majority AP for softness.

**Glaze-Free (Gasp!):** If you’re really not into super sweet, or just want to feel healthier (it’s a lie, but we can pretend), skip the glaze entirely. They’re still amazing. Or do a cream cheese frosting for extra decadence!

FAQ (Frequently Asked Questions)

• **Q: Can I use *fed* sourdough starter instead of discard?**
  
  A: Technically yes, but this recipe is specifically designed for discard, which is less active. Using fed starter might make the dough a bit more active, so be prepared for a slightly quicker rise, but it won’t be detrimental.
• **Q: My discard is really thick/thin, does it matter?**
  
  A: It can! This recipe assumes a 100% hydration discard (equal parts flour and water). If yours is very thick, you might need a tiny splash more milk. If it’s super runny, a smidge more flour. It’s baking, not rocket science, so adjust by feel!
• **Q: Can I make these ahead of time?**
  
  A: You betcha! Prepare the rolls up to step 9 (placing them in the baking dish), cover tightly with plastic wrap, and refrigerate overnight (up to 12-18 hours). Pull them out about an hour before baking to come to room temp, then bake as usual. **Fresh baked in the morning? Yes, please!**
• **Q: How do I store leftovers? (If there are any, LOL)**
  
  A: Cover them tightly and store at room temperature for a day or two, or in the fridge for up to 4 days. Reheat gently in the microwave or oven for that fresh-baked feel.
• **Q: What if I don’t have baking soda/powder? Can I just use one?**
  
  A: Nope! The discard provides acidity, which reacts *beautifully* with baking soda for lift. The baking powder gives an extra boost. They work together like a dream team. Don’t mess with perfection!
• **Q: Is it really okay to use dental floss to cut them? That sounds weird.**
  
  A: Trust me, it’s a game-changer! Slide the floss under the log, cross the ends over the top, and pull. It cuts through clean without squishing the dough like a knife can. Give it a try; you’ll never go back.

Final Thoughts

So there you have it, folks! Your sourdough discard, once destined for the bin, has now been elevated to a status symbol of deliciousness. You’ve conquered the cinnamon roll, saved the planet (from one less waste product!), and probably made your kitchen smell like a dream. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And hey, don’t forget to share… or not. No judgment here.