Sourdough discard cinnamon rolls

Preparation Time: 20 minutes (plus rising time)
Cook Time: 25-30 minutes
Total Time: 2-3 hours
Servings: 12 rolls

Ingredients

Dough

• 1 cup sourdough starter discard (unfed)
• 1/2 cup warm milk (110°F/45°C)
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup unsalted butter, melted
• 1 teaspoon salt
• 1 large egg
• 3 1/2 to 4 cups all-purpose flour

Filling

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 2 tablespoons ground cinnamon

Frosting

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (optional, for consistency)

Instructions

1. Prepare the Dough:
   • In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy.
   • Add the sourdough starter discard, melted butter, salt, and egg to the yeast mixture. Mix until well combined.
   • Gradually add the flour, 1 cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable.
   • Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
   • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
2. Prepare the Filling:
   • In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined.
3. Assemble the Rolls:
   • Once the dough has risen, punch it down to release the air.
   • Roll out the dough on a lightly floured surface into a large rectangle, about 1/4 inch thick.
   • Spread the cinnamon-sugar filling evenly over the dough.
   • Starting from the long edge, tightly roll up the dough into a log.
   • Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
4. Second Rise:
   • Cover the baking dish with a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until puffy.
5. Bake:
   • Preheat the oven to 350°F (175°C).
   • Bake the cinnamon rolls for 25-30 minutes, or until golden brown and cooked through.
6. Prepare the Frosting:
   • In a medium bowl, beat together the softened cream cheese and butter until smooth.
   • Gradually add the powdered sugar and vanilla extract, beating until well combined.
   • If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
7. Frost and Serve:
   • Allow the cinnamon rolls to cool slightly before spreading the frosting over the top.
   • Serve warm and enjoy!

Nutritional Information (per roll):

• Calories: 320
• Protein: 6g
• Carbohydrates: 50g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 50mg
• Sodium: 240mg
• Fiber: 2g
• Sugar: 23g

Enjoy your delicious homemade sourdough discard cinnamon rolls!