Delicious Sourdough Discard Cinnamon Rolls for Cozy Mornings
Ingredients
For the Dough:
- 4 cups all-purpose flour (560 grams)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sourdough discard (227 grams)
- 1 cup water (236 grams)
- 1/2 cup butter, melted (114 grams)
- 1/4 cup honey (84 grams)
For the Cinnamon SugarFilling:
- 1/2 cup butter, softened (114 grams)
- 1 cup brown sugar (200 grams)
- 2 tablespoons cinnamon
For the Cream CheeseTopping:
- 6 ounces cream cheese
- 1/2 cup heavy cream (120 grams)
- 1/2 cup maple syrup or honey (168 grams for honey)
- 2 teaspoons vanilla extract
Instructions
- Prepare the DoughStart by mixing the dry ingredients—flour, baking soda, baking powder, andsalt—in a large bowl. Add the sourdough discard, water, melted butter, andhoney, stirring until a soft dough forms. Knead gently on a floured surface for2-3 minutes, then let the dough rest for 30 minutes.
- Prepare the Cinnamon Sugar FillingIn a small bowl, mix softened butter, brown sugar, and cinnamon until smoothand spreadable
- Roll and Fill the DoughRoll the rested dough into a 12x16-inch rectangle. Spread the cinnamon-sugar mixture evenly on top, leaving a small border. Roll the dough tightly into alog and seal the edge.
- Slice and ArrangeCut the rolled dough into 12 even pieces and place them cut-side up in agreased baking dish.
- Bake the RollsPreheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until golden brown and puffed.
- Make the Cream Cheese ToppingBeat cream cheese, heavy cream, maple syrup or honey, and vanilla extract untilsmooth.
- Glaze and ServeOnce the rolls are out of the oven, spread the cream cheese topping generouslyover them. Serve warm and enjoy!
