Sourdough Discard Cinnamon Rolls with Cream Cheese Glaze Topping

These Sourdough Discard Cinnamon Rolls are not only delicious but also gut-friendly, making them a great way to use up sourdough discard. With a soft, fluffy texture and a brown sugar cinnamon filling, they’re perfect for brunch at home.

Servings: 10–12 rolls

Prep Time: 30 minutes

Cook Time: 25–35 minutes

Total Time: 1 hour

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)

• Cinnamon Sugar Filling:

  • 1/2 cup butter, softened (114 grams)

  • 1 cup brown sugar (200 grams)

  • 2 tablespoons cinnamon

• Cream Cheese Glaze Topping:

  • 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:

1. Melt the Butter: In a small saucepan or microwave, melt the butter and set aside to cool slightly.

2. Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a cast iron skillet or baking dish by lightly brushing it with butter or oil.

3. Combine Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt until evenly mixed.

4. Mix Wet Ingredients: Add the sourdough discard, water, cooled melted butter, and honey to the dry ingredients. Mix well until a cohesive dough forms, about 3-5 minutes.

5. Roll the Dough: Transfer the dough to a lightly floured surface. Roll it out into a rectangle approximately 1/4 inch thick.

6. Prepare the Filling: In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until smooth and well combined. Spread this filling evenly over the rolled-out dough.

7. Shape the Rolls: Starting from the long side of the rectangle, tightly roll the dough into a log. Pinch the seam to seal it, then slice the log into evenly sized rolls using a sharp knife, unflavored dental floss, or thread.

8. Arrange the Rolls: Place the sliced rolls in the prepared skillet or baking dish, spacing them slightly apart to allow for rising in the oven.

9. Bake: Bake in the preheated oven for 25-35 minutes, or until the rolls are golden brown and cooked through.

10. Make the Cream Cheese Glaze Frosting: While the rolls are baking, combine the cream cheese, heavy cream, maple syrup or honey, and vanilla extract in a saucepan. Stir over medium heat until well combined. For an extra smooth consistency, use an immersion blender.

11. Cool: Remove the rolls from the oven and make sure to let them cool just slightly before applying the frosting.

12. Frost and Serve: Pour the cream cheese frosting over the warm cinnamon rolls, then serve and enjoy!

Additional Tips:

• Variations: Add nuts or dried fruits to the filling for extra texture and flavor.

• Substitutions: You can replace honey with agave syrup or use brown sugar instead of white sugar for a richer flavor.

• Common Mistakes: Ensure the butter is cooled before mixing with wet ingredients to avoid cooking the sourdough discard.

Storing Instructions:

• Store leftovers in an airtight container in the fridge for up to 3 days.

• For longer storage, freeze rolls for up to 2 months.

• To reheat, warm rolls in the oven at 350°F (175°C) for about 10-15 minutes.