Sourdough Discard Cinnamon Rolls

Soft, lightly tangy cinnamon rolls made with sourdough discard, a buttery brown sugar filling, and a golden baked finish.

Prep: 35 min · Cook: 25 min · Yield: 12 · Method: Oven

Ingredients

• 1 cup sourdough discard
• 3.5 cups all-purpose flour
• 1 cup whole milk
• 2.25 teaspoons active dry yeast
• 6 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 0.75 cup light brown sugar
• 2 tablespoons ground cinnamon
• 1 cup powdered sugar
• 2 tablespoons whole milk

Cooking instructions

1. Warm the milk and 2 tablespoons of butter in a small saucepan over low heat until the butter melts and the mixture is warm, about 105°F to 110°F. Remove from the heat, stir in the granulated sugar and yeast, and let stand until foamy, 5 to 10 minutes. (about 10 min) — 105°F to 110°F
2. Combine the sourdough discard, flour, salt, and warm milk mixture in a large bowl. Stir until a shaggy dough forms, then knead by hand or with a dough hook until smooth and elastic, 6 to 8 minutes. Add a little flour only if the dough is excessively sticky. (about 8 min)
3. Place the dough in a lightly greased bowl, cover, and let rise in a warm, draft-free place until nearly doubled, about 60 to 90 minutes. (about 90 min)
4. Grease a 9-by-13-inch baking pan. Melt the remaining 4 tablespoons of butter. On a lightly floured surface, roll the dough into a 15-by-18-inch rectangle. Brush with most of the melted butter, leaving a 1-inch border, then sprinkle evenly with the brown sugar and cinnamon. (about 10 min)
5. Starting from a long edge, roll the dough tightly into a log. Cut it into 12 equal pieces and arrange them cut-side up in the prepared pan. Cover and let proof until puffy, about 30 to 45 minutes. (about 45 min)
6. Heat the oven to 375°F. Brush the rolls with the remaining melted butter and bake until golden brown and the centers reach about 190°F, 22 to 27 minutes. (about 27 min) — 375°F
7. Cool the rolls in the pan for 10 minutes. If desired, whisk the powdered sugar with 2 tablespoons of milk and drizzle the glaze over the warm rolls before serving. (about 10 min)