Delicious Sourdough Discard Cinnamon Rolls Recipe + Best Baking Tips

In today’s post we’ll explore how to transform discard into bakery-worthy cinnamon rolls right at home. My easy overnight recipe for pillowy pastries with complex flavor in every swirl is a crowd pleaser! With discard’s flavor-boosting power, these melt-in-your-mouth treats will become your new favorite way to start the morning.

Table of Contents

• Understanding Sourdough Discard: The Key Ingredient for Cinnamon Rolls
• The Perfect Sourdough Discard Cinnamon Roll Recipe
• Suggested Baker’s Schedule for Sourdough Cinnamon Rolls
• Tips for Fluffy Sourdough Cinnamon Rolls
• Customizing Your Cinnamon Rolls
• Pairing Suggestions for Sourdough Cinnamon Rolls
• Storing Tips for Sourdough Cinnamon Rolls
• How to Reheat Sourdough Cinnamon Rolls
• Troubleshooting Common Issues with Sourdough Cinnamon Rolls
• Ingredient Substitutions and How They Affect Your Buns
• Sourdough Cinnamon Roll Goodness!
• Other Delicious Sourdough Discard Recipe Ideas
• Sourdough Discard Cinnamon Rolls FAQs

Understanding Sourdough Discard: The Key Ingredient for Cinnamon Rolls

Sourdough discard imparts a unique tang and texture that takes cinnamon rolls to the next level. Understanding the science behind sourdough discard helps unlock its potential for elevating all kinds of baked goods.

What is Sourdough Discard?

Sourdough starter is a mixture of flour, water, wild yeasts, and bacteria that fuels the rise of artisanal bread. Maintaining a starter requires regularly “feeding” it fresh flour and water, which causes it to expand exponentially.

The portion removed during feedings is called the discard. Rather than wasting this live culture, sourdough discard can be an invaluable ingredient.

Sourdough Discard Boosts Flavor

Cinnamon rolls made with discard have a pleasant sourdough aroma and subtle acidic bite. The sour taste brightens the sweet dough and brings out the warming cinnamon-sugar topping. Discard also lends a signature tang to the rich cream cheese frosting.

Sourdough discard contributes enzymes that break down proteins and starches in the flour into sugars. This food for yeast and bacteria amplifies during bulk fermentation to bring caramel, malty flavors. The acids also strengthen gluten development for a delicate, melt-in-your-mouth texture.

Nutritional Benefits of Sourdough Fermentation

The microorganisms in sourdough provide nutritional as well as flavor benefits. As bacteria digest fibers and bran, they create vitamins and make minerals more bioavailable. Sourdough fermentation even reduces antinutrients like phytic acid that impairs nutrient absorption.

Studies show sourdough bread has a lower glycemic index, meaning sugars release more slowly into the bloodstream. The acids and enzymes also increase protein digestibility. So beyond just taste, discard boosts the nutrition of baked goods, including this cinnamon roll recipe!

The Perfect Sourdough Discard Cinnamon Roll Recipe

Let’s bake a batch! This easy recipe transforms discard into a sweet dough that ferments overnight for maximum flavor.

With perfectly pillowy texture and next-level tangy flavor, these sourdough discard cinnamon rolls are sure to be your new favorite treat! Adjust proportions or play with fillings to put your own twist on this easy, overnight recipe.

Ingredients

• 1 cup sourdough discard (learn how to discard sourdough starter on my blog)
• 1 cup milk, warmed
• 1/4 cup sugar
• 1 egg plus 1 egg yolk
• 4 tablespoons butter, softened
• 1 teaspoon vanilla
• 3 1/4 cups bread flour
• 2 teaspoons instant yeast
• 1/2 teaspoon salt

For the Glaze

• 4 oz softened cream cheese
• 1 tbsp softened butter
• 3 tbsp powdered sugar
• ½ tsp vanilla extract
• 1 tbsp milk

How to Make Sourdough Discard Cinnamon Rolls

Prepare the Dough

1. First, combine the warm milk, sugar, eggs, butter, and vanilla, whisking lightly until blended.
2. In another bowl, mix together the bread flour, yeast, and salt. Create a well in the center then pour in the liquid ingredients.
3. Use a wooden spoon to incorporate the wet and dry ingredients together. Once combined, knead by hand for 5-7 minutes until the dough becomes smooth and elastic.

First Ferment

1. Place the dough ball in a greased bowl, cover.
2. Let rise for 1 hour at room temperature. Then refrigerate overnight for 8-12 hours. This slow ferment allows the discard to impart maximum tangy flavor.

Shape the Dough

1. The next morning, punch down the cold dough to deflate it.
2. Turn out the firm dough onto a floured surface.
3. Use a rolling pin to shape it into a rectangle approximately 1/2 inch thick.

Fill and Roll

1. Now for the fun part! Take 1/2 cup softened butter and brush it evenly over the rectangle.
2. Next sprinkle on a mixture of 3/4 cups brown sugar and 2 tablespoons cinnamon.
3. Starting from a long side, tightly roll up the dough into a log pinching the seam closed.
4. Cut the log into 8-12 equal slices using a serrated knife.

Final Proof

1. Grease a baking tray and arrange the rolls closely with sides touching.
2. Cover loosely and let rise for 30-60 minutes until nearly doubled in size. During this final proof, preheat your oven to 350°F.

Bake and Glaze

1. Bake the cinnamon rolls for 25-30 minutes until deep golden brown.
2. While the rolls are baking whisk softened cream cheese, butter and powdered sugar. Add vanilla and milk, then whisk till smooth.
3. Let cool 5 minutes before drizzling with a sweet cream cheese glaze.

Suggested Baker’s Schedule for Sourdough Cinnamon Rolls

Starting a day ahead allows your sourdough discard cinnamon rolls to ferment slowly for complex flavor in every bite.

Trust the process! With good timing, this easy sourdough recipe creates next-level cinnamon rolls worth waiting for. Soon your friends and family will request them every weekend.

Follow this schedule for pillowy soft, tangy sourdough cinnamon rolls.

Day 1 – Prep the Starter

If your discard has been chilling in the fridge for over a week, give it a wake-up feed. Stir together 1/2 cup flour and 1/2 cup water till combined. Add to your stored discard and let bubble for 6-12 hours at room temperature before using.

Discard straight from the fridge has a dense, gummy texture that needs reactivating. Refreshing it gives the yeast a jumpstart for better rise and flavor development overnight.

Day 1 Evening – Make the Dough

In the evening, prepare the dough according to the recipe instructions. Knead thoroughly by hand or mixer till smooth and elastic.

This initial dough conditioning strengthens gluten strands so the rolls can rise tall. It also kickstarts fermentation, releasing tangy flavors that develop further overnight.

Once formed, let the dough rest and rise for 1 hour at room temp before chilling overnight. This first short ferment gives it a headstart before the long slow proof.

Day 2 Morning – Shape & Proof

The next morning, gently deflate the cold dough then shape it into a rectangle. Spread with filling and slice into individual rolls before the second rise.

During this 2-3 hour final proof, the rolls gain lofty size and airy texture. Slow fermentation intensifies their complex sourdough taste too. Don’t rush this step!

Day 2 Late Morning – Bake

After sufficient proofing time, bake the gooey dough immediately at high heat. A blast of steam at the start ensures maximum oven spring for extra lift.

Lower the temp halfway through baking as the crust forms so the rolls cook through without burning. Then let cool slightly before coating in decadent glaze while still warm.

Tips for Fluffy Sourdough Cinnamon Rolls

Avoid common pitfalls with these expert tips for stretchy dough, balanced sweetness, and crowd-pleasing texture.

• Use softened, room temperature butter, and room temperature egg for better mixing. The milk should be warm but not too hot.
• The rise time may vary based on the room temperature of your kitchen, and the type of yeast you’re using (i.e. active or instant yeast). Place the dough in a warm spot in the kitchen during rising for best results.
• You can use all purpose flour and white whole wheat flour as a 50/50 mix.
• Use maple syrup in place of honey.
• This dough is more sticky than normal dough, creating lighter, softer cinnamon rolls. Ensure your hands are floured, as well as your rolling pin to prevent the dough from sticking.
• Roll the dough into a rectangle on a silicone baking mat or parchment paper, for an easier roll up.
• Proper kneading for 8 to 10 minutes is essential for developing strong gluten, resulting in a good rise and flavorful rolls; insufficient kneading results in squat rolls with poor rise, emphasizing the importance of thorough mixing and kneading to pass the “windowpane test” for optimal texture and flavor.
• Proofing cinnamon roll dough overnight for at least 8 hours enhances flavor through slow fermentation and acid production, firms up butter for flaky layers, and prevents shrinking and over-proofing, making this step crucial for optimal results.
• When rolling out the dough, make sure your rectangle is of even thickness so the rolls bake evenly. Spread filling and roll up gently but tightly to get a uniform spiral with defined layers in each slice.
• Pinch seams together securely so rolls don’t unroll while baking. Then use a sharp or serrated knife to cut edges neatly for picture-perfect shapes. Take care not to smash them when placing on the pan too.
• The richness of sourdough can handle more sugar than typical recipes, but too much sweetness overwhelms the tangy rye notes. Use the suggested quantities, then tweak to personal taste preferences next time.
• Try dark brown sugar or maple sugar for deeper flavor too.
• When icing, opt for a tangy cream cheese frosting over cloying vanilla. And consider a touch of zesty lemon zest in the glaze!

Customizing Your Cinnamon Rolls

Once you master the basics, have fun putting your own creative spin on these cinnamon rolls. The tangy sourdough base takes well to diverse flavors from fruits to nuts to chocolate. With a few easy swaps, you can also make dietary adaptations.

Fillings Beyond Cinnamon Sugar

While classic cinnamon and brown sugar makes a delicious filling, don’t stop there! Try these tempting combinations:

• Pumpkin pie spice and toasted pecans
• Lemon zest and white chocolate
• Dried cherries and orange zest
• Caramel and sea salt
• Hazelnuts and chocolate-hazelnut spread

Spread your filling evenly over the rolled out dough before rolling up. The layers should spiral neatly through each sliced roll. Feel free to combine flavors too for your own signature creation!

Glazes and Drizzles

An icy drizzle of glaze atop warm cinnamon rolls puts them over the top. But again, venture beyond basic vanilla or cream cheese frosting with fun flavors like:

• Spiced orange glaze
• Raspberry or strawberry glaze
• Peanut butter glaze with chocolate drizzle
• Maple butter glaze

Get the whole family involved by setting out various glazes and toppings so everyone can customize their rolls. From rainbow sprinkles to coconut flakes to crushed candy bars, let your imagination run wild!

Dietary Adaptations

With a few substitutions, these sourdough cinnamon rolls can work for various diets:

Diet	Tips for Substitution
Vegan	Swap the dairy for non-dairy milk and butter. Replace the egg with a flax or chia “egg.” Use a vegan cream cheese glaze.
Dairy-Free	Substitute dairy for non-dairy milk and butter alternatives. Check labels for any hidden dairy ingredients.
Gluten-Free	Replace the wheat flour with a 1:1 gluten-free blend. Add xanthan gum to improve elasticity. Use certified gluten-free oats.
Low-Sugar	Cut back on the sugar in the dough as well as glazes and fillings. Focus on tart fruit or spice flavors over very sweet additions.
Whole Grain	Use 100% whole wheat flour or experiment with nutty flours like rye, buckwheat, or spelt for extra nutrition.

Pairing Suggestions for Sourdough Cinnamon Rolls

While they need no accompaniment, certain beverages and dishes perfectly complement the swirls of sweet and tangy bread. Here are tasty pairing suggestions to take your cinnamon roll experience over the top!

Warming Morning Beverages

Start your day by serving warm cinnamon rolls alongside:

• Coffee – The slight acidity of coffee cuts through the dough’s richness. Opt for a medium roast brewed strong. Adding a touch of cinnamon brings the flavors full circle!
• Spiced tea – Complement the cinnamon essence with spicy chai or Earl Grey tea. The tannins also help cut the sweetness.
• Hot chocolate – For an extra decadent breakfast, dip your rolls in thick European style hot chocolate. Sweet cocoa marries beautifully with the filling and icing.

Elevated Brunch Sides

Take cinnamon rolls to the next level by pairing with optimal brunch sides like:

• Yogurt parfaits – Layer sweet vanilla yogurt with fresh berries and crunchy granola. The tangy dairy bridges the gap between bread and fruit.
• Quiche – Contrast the richness of the rolls with a fluffy veggie quiche full of spinach, tomato and cheese. Eggs also make a protein-packed partner. (I’ve got a sourdough quiche crust recipe if you want to try making that, too!)
• Fruit salad – Fresh citrus fruits like grapefruit and orange offset the sweetness with bright acidity and vitamin C. Add berries and melons too.
• Savory breakfast meats – The saltiness of bacon or sausage complements the dough’s subtle tang. Smoke and spice also sync nicely with cinnamon’s warmth.

Storing Tips for Sourdough Cinnamon Rolls

While best enjoyed fresh from the oven, properly stored cinnamon rolls can last for several days. These tips on storage methods will help revive day-old sourdough rolls so they taste freshly baked.

Storage Timeline

After baking, allow the rolls to cool completely before storing to prevent condensation and sogginess. Once cooled, an airtight container at room temperature keeps rolls tasty for up to 2 days.

For longer shelf life up to 4 days, refrigeration slows staling. Wrap rolls loosely to prevent drying out. The fridge also preserves glaze and filling integrity.

For extended storage up to one month, airtight freezer packaging prevents icy crust and freezer burn. Defrost frozen rolls overnight before reheating.

Use Proper Containers

Plastic containers or resealable bags work for room temp storage. Make sure containers have an airtight seal. For the fridge and freezer, opt for durable containers designed specifically to prevent freezer burn.

Always line containers with parchment paper before adding rolls. This prevents sticking and condensation so rolls reheat crisper.

Reactivation Methods

A quick spin in the microwave restores cinnamon roll freshness by rehydrating the dough and reviving cinnamon aromas.

For crispy reheating, oven warming evaporates condensation so rolls regain delicate texture. Use a baking sheet unless your container is oven-safe.

The microwave followed by a short oven bake combines the best of both methods for tender, bakery-soft interior and crisp crust.

How to Reheat Sourdough Cinnamon Rolls

Here is a simple reheating process:

1. Allow refrigerated rolls to come to room temp, about an hour on the counter.
2. Unwrap rolls and place on a microwave-safe plate. Heat in 30 second increments until warmed through, about 60-90 seconds.
3. Transfer rolls to a baking sheet and bake at 300°F for 5 minutes to recrisp outer layers.
4. If glaze dried out during storage, mix up a quick milk glaze by whisking together powdered sugar and milk. Drizzle over rolls before serving warm.

Troubleshooting Common Issues with Sourdough Cinnamon Rolls

Even experienced bakers run into the occasional baking mishap. With these common cinnamon roll issues and fixes, you can still achieve sweet success!

Let me know if any other problems pop up during your sourdough baking adventures.

Problem	Details	Solution
Flat, Dense Rolls	Rolls don’t rise properly, creating a squat shape and dense texture	Ensure you kneaded the dough thoroughly and let it proof fully. The yeast may be old or the kitchen too cold. Try proofing the dough in an oven with the light on for warmth. Fix dough conditioning and proof times for better rise next batch.
Rolls Unroll While Baking	Tight cinnamon spirals unwind in the heat of the oven	Secure the seam thoroughly when shaping the dough. Chilling shaped rolls before baking also firms up the butter to “glue” layers together. If using parchment paper, make sure rolls aren’t touching or the edges could fuse to neighbors!
Uneven Air Pockets	Some rolls have huge air cavities while others are dense	Roll dough into an even 1/2 inch thickness before filling and shaping. Carefully shape rolls without compressing layers. Ensure the pan isn’t overcrowded and space rolls evenly to prevent uneven rising.
Burnt Bottoms	Rolls are golden on top but blackened on the bottom	Use light colored pans vs dark for more even heating. Tent foil over rolls next time to prevent over-browning on bottom before the interior sets. Check oven temperature and rotate pans mid-bake too.
Hard, Tough Dough	The dough fights back and doesn’t become elastic	Make sure ingredients are adequately mixed and kneaded thoroughly to develop gluten. Let dough rest between mixing and kneading to fully hydrate flour. Use bread flour over all-purpose for more gluten too.

Ingredient Substitutions and How They Affect Your Buns

Sourdough cinnamon rolls rely on specific ingredients to achieve the right chemistry. But dietary needs or what’s on hand may require swapping in alternatives. Here’s how common subs impact taste, texture, and nutrition.

Flour Substitutions

Bread flour lends elasticity for rise while whole wheat provides nutrition. For gluten-free options, try blends with xanthan gum added. Expect denser results.

Swapping some white flour for rye or spelt adds nuttiness. Too much compromises rise. For whole grain use 100% whole wheat flour. The heartier texture and flavor balance the sweetness.

Sugar and Sweeteners

White granulated sugar makes the dough tender while brown sugar boosts filling flavor. Opt for less processed choices like coconut sugar or maple syrup to reduce the glycemic index. But the moisture content changes so adjust hydration.

Honey seems like an easy swap but its distinctive flavor may overpower. And excess fructose can yield a dense crumb. Stick to small amounts like in glazes.

Butter and Fats

Butter’s flavor and flakes contribute enormously to cinnamon roll excellence. For vegan versions try plant-based spreads. But moisture content varies widely so watch dough consistency.

Heart-healthy oil replacements lack solids to create those tasty layers. Vegetable shortening combined with oil makes a decent substitute. Just expect less flavor complexity.

Eggs and Binders

Eggs add protein for structure and browning. For vegan alternatives, chia and flax eggs mimic the binding and moisture. Silken tofu purees also substitute nicely. Each changes texture slightly so experiment.

Eggs also react with leaveners. So when using replacements, allow for less rise. Tweak yeast and proof times to achieve optimal lift.

Sourdough Cinnamon Roll Goodness!

Sourdough discard imparts incredible flavor and nutrition when used as the base for these cinnamon rolls. The perfect balance of tender interior with subtly sweet filling and decadent icing makes these sourdough cinnamon rolls simply irresistible.

With an easy overnight recipe requiring ingredients you likely have on hand, anyone can achieve cinnamon roll success at home. Get creative with diverse fillings, glazes, and even dietary adaptations while mastering the basics.

So don’t throw out your sourdough discard ever again! You can turn discard into bakery-worthy pastries like these crowd-pleasing cinnamon rolls.

Other Delicious Sourdough Discard Recipe Ideas

• Sourdough Pancakes
• Sourdough English Muffins
• Sourdough Crepes
• Sourdough Waffles
• Sourdough Discard Banana Bread
• Sourdough Cinnamon Bread

Sourdough Discard Cinnamon Rolls FAQs

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