Sourdough Discard Cinnamon Rolls with Cream Cheese Frosting

Description

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.

Ingredients

Dough

• 1 Cup of Sourdough Discard
• 1 Large Egg
• 1/2 Cup of Milk
• 4 Tablespoons of Butter
• 2 Tablespoons of Organic Cane Sugar
• 2 1/4 Teaspoons of Active Yeast
• 2 1/2- 3 Cups of All-Purpose Flour
• 1/2 Teaspoon of Salt

Filling

• 4 Tablespoons of Butter
• 1/2 Cup of Brown Sugar
• 1 Tablespoon of Ground Cinnamon
• 1/8 Teaspoon of Freshly Grated Nutmeg

Frosting

• 8 Ounces of Cream Cheese
• 4 Tablespoons of Butter
• 1/2 Teaspoon of Vanilla Extract
• 1 - 1 1/4 Cup of Powdered Sugar
• 1-2 Tablespoons Milk

Greasing

• 1-2 Tablespoons of Butter

Equipment

• Large Mixing Bowl
• Small Mixing Bowl
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring Spoons
• Spoon
• Rolling Pin
• 9×13 Baking Dish
• Saucepan

Instructions

• Measure the sourdough discard then bring that along with 1 egg, 1 1/2 sticks of butter and cream cheese to room temperature.
• In a small saucepan over medium low heat, warm the milk to about 100°F.
• In a large bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5 to 10 minutes until foamy.
• Melt 4 tablespoons butter for the dough in a small saucepan and let cool slightly.
• To the yeast mixture add sourdough discard, egg, melted butter, remaining sugar, and mix until fully combined.
• Add flour and salt. Mix until a dough forms, then knead until smooth and slightly tacky, about 8 to 10 minutes by hand.
• 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.
• Melt the butter for the filling.
• 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)
• 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.
• Slice into 8 even strips with a pizza cutter.
• Roll tightly from the long side.
• 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.
• Remove the towel and preheat the oven to 350°F.
• Bake at 350°F for 25 to 30 minutes until lightly golden.
• 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.
• Spread frosting over warm rolls so it melts into the layers.

Notes