Sourdough Discard Cinnamon Rolls

Frosted cinnamon roll on top of a pan of other cinnamon rolls.

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Sourdough Discard Cinnamon Rolls

The softest, fluffiest sourdough discard cinnamon rolls baked in heavy cream for an ooey gooey middle and topped with a not-too-sweet cream cheese frosting. Same-day or overnight method, both delicious.

Prep Time20

Cook Time25

Proofing2 30

Total Time3 15

Course: Breakfast, Dessert

Cuisine: American

Servings: Rolls

Calories: 901kcal

Author: Liz Marek

Equipment

One sheet pan (13"x18") or similar sized pan

Ingredients

Cinnamon Roll Dough

8 ounces milk 90ºF
1 Cup sourdough discard doesn't have to be exact
10 grams dried instant yeast
28 ounces bread flour or all purpose flour
8 ounces butter softened
4 ounces sugar
1 teaspoon salt
3 large eggs room temperature
1 Tablespoon honey optional
8 ounces heavy cream (for soaking the rolls)

Cinnamon Filling

8 ounces unsalted butter softened to almost melted
8 ounces brown sugar
2 Tablespoons cinnamon

Cream cheese frosting

8 ounces cream cheese softened
4 ounces unsalted butter softened
4 ounces powdered sugar
½ teaspoon salt
1 Tablespoon heavy whipping cream or less if you like a thicker consistency
1 Tablespoon vanilla extract

US Customary - Metric

Instructions

Before you begin: Warm the milk to 90º F. Bring the eggs and butter to room temperature. Line a 13"x18" sheet pan with parchment paper. Have your stand mixer ready with the dough hook attached.

For the dough

Place the warm milk, sourdough discard, instant yeast, and half of the flour into the bowl of your stand mixer with the dough hook attached. Mix on low until combined.
Add the softened butter, sugar, salt, eggs, honey, and the rest of the flour to the mixer. Mix on low until combined.
Let the dough mix on medium speed for 10 to 20 minutes, or until the dough forms a ball and cleans the sides of the bowl. The dough will be very sticky at first; just keep mixing.
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a tea towel and let rise for 90 minutes in a warm place, or until doubled in size.

For the cinnamon sugar filling

Combine the softened butter, brown sugar, and cinnamon in a small bowl. Mix until smooth and spreadable. Set aside at room temperature.

To make the rolls

Turn the proofed dough out onto a lightly floured surface. Roll into a rectangle 18 inches wide and 8 inches tall.
Spread the cinnamon filling evenly over the dough, leaving a 1 inch bare strip along the long edge furthest from you.
Roll the dough up tightly into a log starting from the long edge nearest you. Make the first roll very tight to start a clean spiral. Brush the bare strip with water or egg wash and press to seal the seam.
Cut the log into 12 equal pieces (about 1.5 inches each) using unflavored dental floss. Slide the floss under the log, cross the ends over the top, and pull to slice cleanly.
Place the rolls in the parchment-lined sheet pan, spaced evenly apart.
Cover loosely with a tea towel and let rise in a warm place for about 90 minutes, or until doubled in size.

Bake

Preheat the oven to 350º F during the last 30 minutes of the second rise.
Right before baking, pour the heavy cream evenly over the proofed rolls.
Bake at 350º F for 25 to 30 minutes, or until the internal temperature reaches 200º F and the tops are golden brown.
Let the rolls cool in the pan for 5 to 10 minutes.

Make the frosting

Beat the cream cheese with a hand mixer until smooth and lump-free. Add the softened butter and beat until smooth. Add the powdered sugar, salt, vanilla, and heavy whipping cream. Beat until smooth and spreadable.
Spread the frosting over the warm cinnamon rolls. Serve warm.

Notes

Ingredient notes:

Bread flour gives you the fluffiest, slightly chewy texture. AP flour works too, slightly less structured result.
Use cold discard from the fridge, no need to bring to room temperature.
Honey is an invert sugar that keeps the rolls softer for longer. Maple syrup or corn syrup work as 1:1 swaps.
For active dry yeast (instead of instant), dissolve in the warm milk with 1 Tablespoon of sugar for 5 to 10 minutes until foamy before adding the rest of the ingredients.

Pan options:

13"x18" half-sheet pan: standard for this recipe, yields 12 rolls with crispy edges.
9"x13" baking dish: tighter spacing, taller and gooier rolls. Add 2 to 3 minutes to bake time.
12" cast iron skillet: best for a half batch (6 rolls). Bake 22 to 25 minutes.
10" springform pan: special occasion presentation. Put a baking sheet under to catch drips.

Make-ahead and storage:

Mixed dough in the fridge: up to 18 hours. Let come to room temperature 30 to 45 minutes before shaping.
Shaped rolls in the fridge: up to 18 hours. Let come to room temperature and proof 60 to 90 minutes before baking.
Frozen unbaked rolls: up to 2 months. Thaw overnight in fridge, room temperature proof, then bake.
Baked rolls at room temperature: up to 2 days, loosely covered.
Baked rolls in the fridge: up to 5 days, airtight container.
Frozen baked rolls (unfrosted): up to 3 months. Thaw and warm at 300º F for 10 minutes, then frost.

Substitutions:

Active starter swap: 1 cup of active starter at peak instead of discard AND skip the instant yeast. Let shaped rolls rise 4 to 6 hours at room temperature before baking.
Buttermilk swap: replace the 8 oz milk with 8 oz buttermilk for an extra tangy version.
Half batch: cut all ingredients in half. Yields 6 rolls in a 9x9 or 8x8 pan. Reduce bake time to 22 to 25 minutes.
Flavor variations: see the Make This Recipe Your Own section above for pumpkin, cardamom, orange, chai, vanilla bean, apple, lemon, chocolate, and savory cheddar herb versions.

Critical do-nots:

Don't skip the heavy cream pour. The whole reason this recipe is special.
Don't use a knife to cut the rolls. Unflavored dental floss only, knives squish the spiral.
Don't pull the rolls early. Internal temperature 200º F or you'll have raw centers.
Don't frost cold rolls. The frosting won't hug the rolls and won't melt into the spirals.
Don't use mint dental floss. Yes, people have done this. The rolls will taste like toothpaste.

Nutrition

Nutrition