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Irresistibly Soft & Gooey 30-Minute Sourdough Discard Cinnamon Rolls with Cream Cheese Glaze

Close-up of gooey sourdough discard cinnamon rolls baked together in a white dish, topped with thick white icing.
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Use your extra sourdough discard to make these incredibly soft, fluffy cinnamon rolls. This recipe is quick, requires no long proofing, and finishes with a rich cream cheese glaze for a comforting treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sourdough discard (unfed starter)
  • 1/4 cup granulated sugar
  • 1/4 cup melted unsalted butter
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Filling: 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup softened unsalted butter
  • For the Glaze: 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Combine flour, baking powder, baking soda, and salt in a medium bowl. Whisk dry ingredients together.
  2. In a separate bowl, mix the sourdough discard, granulated sugar, melted butter, milk, egg, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined to form a soft dough. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Gently knead 3 or 4 times until it forms a cohesive ball.
  5. Roll the dough into a rectangle, approximately 10 by 14 inches.
  6. In a small bowl, mix the brown sugar and cinnamon for the filling. Spread the softened butter evenly over the dough surface, leaving a small border on one long edge.
  7. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Slice the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking dish.
  10. Cover the dish loosely and let the rolls rest at room temperature for 30 minutes while you preheat your oven to 375°F (190°C).
  11. Bake for 18 to 22 minutes, or until the tops are lightly golden brown.
  12. While the rolls bake, prepare the glaze: Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla extract until the glaze is creamy and spreadable.
  13. Remove the rolls from the oven and let them cool for 5 minutes before spreading the cream cheese glaze generously over the warm rolls. Serve immediately.

Notes

  • For overnight preparation, assemble the rolls in the baking dish, cover tightly, and refrigerate for up to 12 hours. Remove from the refrigerator 1 hour before baking, then bake as directed.
  • If you prefer a tangier flavor, use a more active sourdough discard.
  • For bakery-style soft rolls, cover the pan with foil for the first 10 minutes of baking to trap steam.

Nutrition

Find it online: https://juliameal.com/sourdough-discard-cinnamon-rolls/