Sourdough Discard Cinnamon Rolls with Cream Cheese Frosting
Soft, fluffy cinnamon rolls with rich layers of cinnamon sugar and a smooth, creamy frosting that melts into every swirl. The sourdough discard adds depth of flavor while the yeast ensures a strong, reliable rise and classic texture. Made with simple, clean ingredients and no seed oils, these are a more wholesome version of a classic comfort bake. The balanced fats and carbohydrates help support steady energy without the crash of store bought versions.
American, Sourdough Discard Cinnamon Rolls with Cream Cheese Frosting
Breakfast, Dessert, Sourdough Discard Cinnamon Rolls with Cream Cheese Frosting
8 Large Cinnamon Rolls
1 hr, 30 mins
30 mins
2 hrs
Equipment
Large Mixing Bowl
Dry Measuring Cups
Measuring Spoons
Spoon
Saucepan
Ingredients
Dough
1/4 Cup of Sourdough Discard, Room Temperature
1 Large Egg, Room Temperature
3/4 Cup of Milk, Warmed to 110°F
4 Tablespoons of Butter, Melted and slightly cooled
2 Tablespoons of Organic Cane Sugar
2 1/4 Teaspoons of Active Yeast
1 Tablespoon of Vanilla Extract
2 1/2- 3 Cups of All-Purpose Flour
1/2 Teaspoon of Salt
Cinnamon Sugar Filling
4 Tablespoons of Butter, Melted and slightly cooled
1/2 Cup of Brown Sugar, Packed
1 Tablespoon of Ground Cinnamon
1/8 Teaspoon of Freshly Grated Nutmeg, Optional
Frosting
8 Ounces of Cream Cheese, Room Temperature
4 Tablespoons of Butter, Room Temperature
1 Teaspoon of Vanilla Extract
2 Cups of Powdered Sugar
1-2 Tablespoons Milk
Greasing
1-2 Tablespoons of Butter, Room Temperature
Instructions
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Measure the sourdough discard then bring that along with 1 egg, 1 1/2 sticks of butter and cream cheese to room temperature.
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In a small saucepan over medium low heat, warm the milk to about 100°F.
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In a large bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5 to 10 minutes until foamy.
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Melt 4 tablespoons butter for the dough in a small saucepan and let cool slightly.
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To the yeast mixture add sourdough discard, egg, melted butter, remaining sugar, and mix until fully combined.
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Add flour and salt. Mix until a dough forms, then knead until smooth and slightly tacky, about 8 to 10 minutes by hand.
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Cover with a damp kitchen towel and let rise in a warm place (like an oven turned off with the oven light on) for 1 to 1 1/2 hours until noticeably puffy.
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Melt the butter for the filling.
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Grease the baking dish with the softened butter. ( I do this just before removing the dough from the bowl so the dough won't stick to my hands)
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Roll dough onto a floured surface, into a 12x16 inch rectangle. Rub the melted butter evenly over the surface. Sprinkle the brown sugar and cinnamon on the butter evenly.
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Slice into 8 even strips with a pizza cutter.
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Roll tightly from the long side.
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Place rolls into a greased 9x9 baking dish. Cover with a damp kitchen towel and let rise in the oven again 30 to 45 minutes until puffy.
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Remove the towel and preheat the oven to 350°F.
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Bake at 350°F for 25 to 30 minutes until lightly golden.
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In a small bowl, mix cream cheese, butter, vanilla, and powdered sugar until smooth. Add milk as needed to reach a thick but spreadable consistency.
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Spread frosting over warm rolls so it melts into the layers.
Notes
Use warm milk, not hot, so the yeast activates properly Do not over flour the dough, it should stay soft and slightly tacky Brush the filling butter evenly so the sugar sticks properly Slightly underbake for softer, gooey centers Phase: Luteal Phase: These cinnamon rolls support this phase by providing complex carbohydrates for serotonin support, along with fats from butter and cream cheese to help stabilize blood sugar and reduce cravings. Cinnamon also supports blood sugar balance, helping prevent energy crashes. Season: Fall and Winter: Warm, comforting baked goods support the body during colder seasons by providing grounding energy and sustained nourishment. Storage: Store covered at room temperature for up to 2 days or refrigerate up to 5 days. Reheat gently before serving.