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Quick Fluffy Sourdough Discard Cinnamon Rolls

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A quick and easy cinnamon roll recipe using sourdough discard that yields soft, fluffy, and flavorful rolls perfect for cozy brunches or last-minute treats.

Ingredients

Scale
  • 1 cup (240 g) sourdough discard, unfed and room temperature
  • 3 cups (360 g) all-purpose flour, plus more for dusting
  • 1/4 cup (50 g) granulated sugar
  • 4 tbsp (57 g) unsalted butter, melted, plus extra for brushing
  • 1/2 cup (120 ml) warm milk (about 110°F/43°C), whole milk or dairy-free option
  • 1 tbsp (9 g) instant yeast
  • 1 tsp (6 g) salt
  • For the filling:
  • 1/2 cup (100 g) brown sugar, packed
  • 2 tbsp (14 g) ground cinnamon
  • 3 tbsp (43 g) unsalted butter, softened
  • For the glaze:
  • 1 cup (120 g) powdered sugar
  • 1 tsp (5 ml) vanilla extract
  • 2–3 tbsp (30–45 ml) milk or cream, dairy-free if needed

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C), sugar, and instant yeast. Stir gently and let sit 5-7 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the sourdough discard, melted butter, salt, and the foamy yeast mixture. Gradually add flour, mixing until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour sparingly if too sticky.
  4. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45-60 minutes until doubled in size.
  5. Prepare the filling: Mix brown sugar and cinnamon in a bowl. Set aside softened butter.
  6. Roll out the dough: Punch down dough and roll into a 12×16 inch rectangle on a floured surface. Spread softened butter evenly, then sprinkle cinnamon-sugar mixture.
  7. Form the rolls: Roll dough tightly from the long edge into a log. Cut into 12 equal rolls (about 1.5 inches each) using a sharp knife or dental floss.
  8. Second rise: Arrange rolls in a greased 9×13-inch baking pan, cover, and let rise 30-40 minutes until puffy.
  9. Bake: Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes until golden brown.
  10. Make the glaze: Whisk powdered sugar, vanilla, and milk until smooth and drizzly.
  11. Glaze and serve: Drizzle glaze over warm rolls after cooling about 10 minutes. Serve warm.

Notes

Do not rush the rises to develop flavor and fluffiness. Use warm milk (not hot) to activate yeast properly. Use instant yeast for quick rise or proof active dry yeast before use. Avoid over-flouring to keep rolls soft. Cutting with dental floss helps make clean slices. Glaze while rolls are warm for best texture.

Nutrition

Keywords: sourdough discard, cinnamon rolls, quick cinnamon rolls, fluffy rolls, easy cinnamon rolls, sourdough baking, breakfast recipe, brunch, sweet rolls

Find it online: https://merrymorsel.com/quick-fluffy-sourdough-discard-cinnamon-rolls-recipe-easy-and-perfect/