Can I use active sourdough starter instead of discard?

Yes! While this recipe is designed to use sourdough starter discard, you can substitute an active sourdough starter. If using an active starter, skip the baking soda and baking powder. Let the rolls rise in the skillet for 1 to 1.5 hours before baking to allow the dough to ferment and rise naturally.

How can I store leftover sourdough cinnamon rolls?

Store leftover cinnamon rolls at room temperature for 2-3 days, loosely covered. If you need to keep them longer, freeze the rolls before glazing and reheat in the oven at 350°F until heated through. Then, glaze while warm.

Can I make these cinnamon rolls in advance?

Yes, you can assemble the rolls the night before and refrigerate them overnight. In the morning, let them sit at room temperature for about 30 minutes before baking. This makes for a perfect make-ahead breakfast option!

Sourdough Cinnamon Rolls – Easy & Delicious Recipe

Description

These sourdough cinnamon rolls are soft, fluffy, and bursting with flavor. Made using sourdough starter discard, they have a slight tang that balances perfectly with the cinnamon-sugar filling. This recipe is easy to follow, with minimal prep time, and makes for a delicious treat that can be prepared overnight.

Ingredients

Scale

8 tablespoons (113 g) unsalted butter, cold
2 ½ cups (300 g) all-purpose flour
⅓ cup (100 g) sourdough starter discard
1 cup (240 g) buttermilk
1 tablespoon + 1 teaspoon (25 g) honey
¾ teaspoon (4 g) fine sea salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup (150 g) light brown sugar
2 teaspoons ground cinnamon
4 tablespoons (56 g) melted butter (for the filling)
1 tablespoon (14 g) melted butter (for the glaze)
1 cup (120 g) powdered sugar (for the glaze)
1 teaspoon (5 g) vanilla extract (for the glaze)
2 tablespoons (30 g) milk (for the glaze)

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Instructions

Grate the cold butter into a mixing bowl and add the flour. Toss to coat the butter in the flour. Use a bench scraper to cut the butter into the flour until it resembles pea-sized crumbs.
Add the sourdough starter discard, buttermilk, honey, and salt to the bowl. Mix until fully incorporated. Cover and let ferment overnight at room temperature.
The next morning, add the baking soda and baking powder to the dough and mix well with your hands.
Flour your work surface and roll the dough into a 12″ x 24″ rectangle.
Brush the melted butter onto the dough, then sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a ½ inch border on the edges.
Roll the dough tightly from one long edge into a log shape. Cut the log into 12 even pieces using a sharp knife or bench scraper.
Arrange the rolls in a buttered 12-inch cast iron skillet, ensuring they are evenly spaced.
Bake the rolls in a preheated 375°F (190°C) oven for 35-40 minutes, or until golden brown on top.
While the rolls are baking, prepare the glaze by mixing melted butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
Once the rolls are baked, remove from the oven and drizzle the glaze over the hot rolls. Serve warm.

Notes

If the dough is too sticky, add a small amount of extra flour, but be careful not to alter the dough’s texture.
To make ahead, assemble the rolls the night before and refrigerate overnight. Allow them to sit at room temperature for about 30 minutes before baking.
For a lighter glaze, reduce the powdered sugar to 1 cup and adjust the milk for a thinner consistency.
If you prefer cream cheese frosting, swap the glaze for a simple cream cheese icing.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 334 kcal
Sugar: 29 g
Sodium: 150 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 30 mg