If you’ve ever made sourdough bread, you know the inevitable byproduct—sourdough discard. It’s easy to let it go to waste, but what if there was a way to transform that leftover starter into something sweet and comforting? Enter the quick sourdough discard cinnamon rolls! These soft, gooey rolls with their cinnamon-sugar swirl are the perfect way to use your sourdough discard while treating yourself and your loved ones to a warm, homemade indulgence. The best part? You can whip them up quickly, making them ideal for those mornings when you want something special but don’t have all day to bake.
In this recipe, you’ll learn how to make quick sourdough discard cinnamon rolls that are easy, delicious, and utterly satisfying. So let’s get baking!
Why Use Sourdough Discard for Cinnamon Rolls?
What is Sourdough Discard?
Before diving into the recipe, let’s take a moment to talk about sourdough discard. When you’re making sourdough bread, you need to “feed” your starter regularly, which involves removing a portion and adding fresh flour and water. That discarded portion, often tossed out, is the ingredient you can repurpose for other baking projects. While it may seem wasteful to toss it, you can actually use it in a variety of delicious ways, including cinnamon rolls.
The beauty of sourdough discard lies in the natural fermentation process. It imparts a subtle tang to your baked goods that enhances their flavor. The tangy, slightly sour notes pair perfectly with the sweetness of cinnamon rolls, creating a balance that regular rolls just can’t match. Plus, using the discard helps you reduce food waste, making this an eco-friendly baking option!
Why It Works in Cinnamon Rolls
One of the major benefits of using sourdough discard in your cinnamon rolls is that it reduces the need for additional yeast. The natural yeast and bacteria in your sourdough discard already provide some leavening power, which helps the rolls rise without the need for extra yeast. This makes the recipe faster and simpler, perfect for when you’re craving cinnamon rolls but don’t have all day to wait for dough to rise.
Ingredients for Quick Sourdough Discard Cinnamon Rolls
Before you get started, gather all your ingredients. Here’s what you’ll need:
Key Ingredients for the Dough
| Ingredient | Amount |
|---|---|
| Sourdough discard | 1 cup |
| All-purpose flour | 3 cups |
| Granulated sugar | 1/4 cup |
| Salt | 1 tsp |
| Baking powder | 1 tsp |
| Warm milk | 1/2 cup |
| Butter (melted) | 1/4 cup |
| Egg | 1 |
Filling and Topping
| Ingredient | Amount |
|---|---|
| Brown sugar | 1/2 cup |
| Ground cinnamon | 2 tbsp |
| Butter (softened) | 1/2 cup |
| Powdered sugar | 1/2 cup |
| Vanilla extract | 1 tsp |
How to Make Quick Sourdough Discard Cinnamon Rolls
Making these cinnamon rolls is easy, and you’ll be enjoying a freshly baked batch in no time. Let’s break it down into straightforward, easy-to-follow steps.
Step 1: Prepare the Dough
Start by mixing the wet ingredients. In a large bowl, combine 1 cup of sourdough discard, 1/2 cup of warm milk, 1/4 cup of melted butter, 1 egg, and 1/4 cup of granulated sugar. Whisk until everything is well combined.
In a separate bowl, whisk together the dry ingredients: 3 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Slowly add the dry ingredients to the wet mixture, stirring until the dough begins to come together. You may need to knead the dough lightly with your hands until it forms a soft, slightly sticky dough ball.
Step 2: Roll the Dough
Once your dough is ready, transfer it to a lightly floured surface. Using a rolling pin, roll the dough into a rectangular shape, about 1/4 inch thick. The size doesn’t need to be perfect, but aim for something that’s large enough to be easily rolled up later.
Step 3: Add the Filling
Next, spread the softened butter (1/2 cup) evenly over the rolled-out dough. Then, sprinkle 1/2 cup of brown sugar and 2 tablespoons of ground cinnamon evenly over the buttered dough. The sweetness of the brown sugar and the warmth of the cinnamon will create a heavenly filling for your rolls.
Step 4: Roll and Slice
Beginning at one edge, gently roll the dough into a tight log. Once rolled, slice the dough into 8–10 equal pieces. Place these slices in a greased 9×9-inch baking dish. You can arrange them close together for softer, gooier rolls or spread them out for a slightly crispier texture.
Step 5: Bake
Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and fully cooked inside. The center of each roll should be soft and fluffy, with the cinnamon filling melted into the dough.
Step 6: Make the Glaze
While the rolls are baking, prepare the glaze. In a small bowl, whisk together 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, and just enough milk to achieve a smooth, pourable consistency.After removing the rolls from the oven, drizzle the glaze over the warm rolls, letting it melt and coat them evenly.
Tips for Perfect Cinnamon Rolls Every Time
Common Mistakes to Avoid
While this recipe is simple, there are a few things you can do to ensure your cinnamon rolls turn out perfectly every time.
- Using Cold Discard
Make sure your sourdough discard is at room temperature before using it. Cold discard can make the dough harder to work with and may affect the rise of your rolls. - Not Rolling the Dough Thin Enough
When rolling the dough, don’t rush. Roll it out to about 1/4 inch thick to ensure the rolls are light and fluffy. If the dough is too thick, the rolls can become dense and chewy. - Overbaking
Keep a close watch on the rolls as they bake to prevent overbaking, which can dry them out. Once the tops turn golden brown, remove them from the oven to maintain their softness and moisture in the center.
Can I Make These Ahead of Time?
- Overnight Option: Want to prepare your cinnamon rolls ahead of time? You can assemble them the night before, cover them with plastic wrap, and refrigerate overnight.In the morning, just preheat the oven and bake according to the instructions.
- Freezing: You can freeze the unbaked rolls.Place the rolls on a baking sheet and freeze until firm. Once set, transfer them to a freezer bag for storage. When you’re ready to bake, let the rolls thaw and rise at room temperature for about an hour before baking.
Why Quick Sourdough Discard Cinnamon Rolls Are Perfect for Busy Weekends
You don’t have to spend hours waiting for dough to rise in order to enjoy cinnamon rolls. This quick recipe eliminates the need for traditional proofing time, so you can have fresh cinnamon rolls ready in under an hour. Whether it’s a lazy weekend morning or you’ve got guests over for brunch, these sourdough discard cinnamon rolls are the perfect solution.
Moreover, using sourdough discard means you’re cutting down on food waste and getting more out of your sourdough starter. It’s an eco-friendly choice that benefits both your kitchen and the environment. You get delicious rolls while also reducing waste—a win-win!
Conclusion
Now that you know how to make quick sourdough discard cinnamon rolls, it’s time to try the recipe for yourself. These rolls are not only a great way to use up leftover sourdough starter, but they’re also an indulgent treat that can be made quickly without sacrificing flavor. Whether you’re a sourdough enthusiast or just looking for a new cinnamon roll recipe, this one is sure to become a favorite in your baking repertoire.
So, the next time you have sourdough discard sitting in your fridge, don’t toss it—turn it into something delicious and warm. Get your ingredients together, preheat the oven, and treat yourself to the joy of homemade cinnamon rolls. Enjoy every bite, knowing that you’re reducing waste and creating something amazing at the same time!
Call to Action
Loved this recipe? Share your cinnamon rolls on social media and tag us! We’d love to see how your rolls turn out. And if you have any tips or variations of your own, drop them in the comments below—we’re always looking for new ways to enjoy sourdough discard!