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Cozy Sourdough Discard Cinnamon Rolls with Cream Cheese Glaze

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These cozy cinnamon rolls use sourdough discard to create a soft, tangy dough swirled with cinnamon sugar and topped with a rich cream cheese glaze. Perfect for a comforting breakfast or brunch treat.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed, at room temperature
  • 3 cups (360g) all-purpose flour, plus extra for dusting
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 teaspoons instant yeast (one packet), optional
  • 1 teaspoon salt
  • 3/4 cup (180ml) whole milk, warmed
  • 4 tablespoons (60g) unsalted butter, softened
  • 1 large egg, room temperature
  • 2 tablespoons (12g) ground cinnamon
  • 1/2 cup (100g) packed brown sugar
  • 3 tablespoons (45g) unsalted butter, melted (for brushing filling)
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or cream (to thin glaze as needed)

Instructions

  1. In a large bowl, combine 3 cups all-purpose flour, 1/4 cup sugar, 1 teaspoon salt, and 2 1/4 teaspoons instant yeast. Add 1 cup sourdough discard and 3/4 cup warmed milk. Stir until mixture starts coming together.
  2. Mix in 4 tablespoons softened unsalted butter and 1 large egg. Knead dough by hand on a floured surface for 8–10 minutes or use a stand mixer with dough hook for 5–6 minutes until smooth, elastic, and slightly sticky.
  3. Place dough in a greased bowl, cover with kitchen towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  4. In a small bowl, mix 1/2 cup packed brown sugar and 2 tablespoons ground cinnamon. Melt 3 tablespoons butter for brushing.
  5. Punch down risen dough and roll out on floured surface into a 12×16-inch rectangle. Brush melted butter evenly over dough and sprinkle cinnamon-sugar mixture generously.
  6. Starting at the long edge, roll dough tightly into a log. Pinch seam closed and cut into 12 equal rolls about 1.5 inches thick. Arrange rolls snugly in a greased or parchment-lined 9-inch baking dish.
  7. Cover dish loosely and let rolls rise for 30–45 minutes until puffed and soft. Preheat oven to 350°F (175°C).
  8. Bake rolls for 25–30 minutes until golden brown and centers are set. Tent with foil if tops brown too quickly.
  9. While rolls bake, beat together 4 ounces softened cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk or cream until smooth. Adjust thickness with milk as needed.
  10. Drizzle cream cheese glaze over warm rolls as soon as they come out of the oven. Let cool slightly before serving.

Notes

Use room temperature sourdough discard for best rise. Adding instant yeast helps ensure a reliable rise. Knead dough properly to develop gluten for soft texture. If dough is sticky, dust lightly with flour but avoid adding too much. Apply cream cheese glaze while rolls are warm but not hot to avoid melting glaze away. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For dairy-free, use coconut yogurt discard, plant-based milk, and vegan cream cheese alternatives.

Nutrition

Keywords: sourdough discard, cinnamon rolls, cream cheese glaze, breakfast, brunch, easy baking, comfort food, sourdough baking

Find it online: https://bitefuljoy.com/cozy-sourdough-discard-cinnamon-rolls-with-cream-cheese-glaze-recipe/