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Picture of sourdough discard cinnamon rolls.

Fluffy Sourdough Discard Cinnamon Rolls

Audrey Grubb
These sourdough discard cinnamon rolls are exceptionally light, fluffy, and easy to make with an optional chai spice buttercream.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Breakfast
Cuisine American
Servings 12 Rolls
Calories 635 kcal

Equipment

  • Stand Mixer
  • Kitchen Scale
  • 9x13 pan
  • 5-wheel pastry cutter (or sharp knife/pizza cutter)
  • icing knife or regular butter knife
  • Parchment Paper
  • Cling wrap

Ingredients
  

For the Sourdough Cinnamon Roll Dough

  • 200 g whole milk warmed to about 105–110°F
  • 7 g active dry yeast
  • 75 g granulated sugar divided
  • 100 g sourdough discard room temperature
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 100 g unsalted butter softened
  • 480 g all-purpose flour plus more for rolling
  • 8 g fine sea salt

For the Cinnamon Roll Filling

  • 113 g unsalted butter softened
  • 170 g dark brown sugar packed
  • 18 g ground cinnamon
  • ¼ teaspoon fine sea salt
  • 1 tablespoon heavy cream
  • ½ teaspoon vanilla extract optional

Optional Bakery-Style Cream Pour

  • 60–80 g heavy cream warmed slightly

For the Chai Cream Cheese Frosting

  • 113 g cream cheese softened
  • 113 g unsalted butter softened
  • 345 g powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons chai spice mix optional
  • 1-2 tablespoon whole milk or heavy cream as needed
  • Pinch of fine sea salt

For the Chai Spice Mix (optional)

  • 2 tablespoons ground ginger
  • 1½ tablespoons ground cinnamon
  • 2½ teaspoons ground cardamom
  • 2 teaspoons ground cloves
  • 2 teaspoons ground allspice
  • 2 teaspoons ground nutmeg

Instructions
 

  • Make the dough. Add the warm milk, yeast, and 1 teaspoon of the sugar to the bowl of a stand mixer. Stir, then let sit for 5–10 minutes, until foamy.
    200 g whole milk, 7 g active dry yeast, 75 g granulated sugar
  • Add the remaining sugar, sourdough discard, egg, egg yolk, softened butter, flour, and salt. Mix with the dough hook on low speed until a shaggy dough forms. Increase to medium-low and knead for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl but still feel soft.
    100 g sourdough discard, 1 large egg, 1 large egg yolk, 100 g unsalted butter, 480 g all-purpose flour, 8 g fine sea salt
  • Let the dough rise. Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm place until doubled in size, about 60–90 minutes.
  • Make the filling and shape the rolls. Grease or line a 9x13-inch baking pan with parchment paper. In a small bowl, mix together the softened butter, brown sugar, cinnamon, salt, heavy cream, and vanilla until a thick, spreadable paste forms.
    113 g unsalted butter, 170 g dark brown sugar, 18 g ground cinnamon, ¼ teaspoon fine sea salt, 1 tablespoon heavy cream, ½ teaspoon vanilla extract
  • Punch down the risen dough and turn it onto a lightly floured surface. Roll it into an 18x12-inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border along one long edge.
  • Starting with the long side, roll the dough into a tight log. Use unflavored dental floss or a sharp knife to cut the log into 12 equal rolls. Arrange them in the prepared pan.
  • Let the rolls rise again. Cover the pan loosely and let the rolls rise until puffy and touching, about 30–45 minutes. Near the end of the rise, preheat the oven to 350°F.
  • Bake the cinnamon rolls. For extra gooey bakery-style rolls, pour the warm heavy cream around the risen rolls just before baking. Bake for 22–28 minutes, until the tops are lightly golden and the center rolls reach about 190–195°F. Do not overbake.
    60–80 g heavy cream
  • Make the frosting. While the rolls cool slightly, beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar, vanilla, chai spice, salt, and 1 tablespoon milk or cream. Beat until creamy, adding another tablespoon of milk only if needed.
    113 g cream cheese, 113 g unsalted butter, 345 g powdered sugar, 2 teaspoons vanilla extract, 2 teaspoons chai spice mix, 1-2 tbsp whole milk or heavy cream, Pinch of fine sea salt
  • Spread the frosting over the warm cinnamon rolls and serve immediately.

Notes

Use soft, active sourdough discard. Cold discard can slow the rise slightly, so let it sit at room temperature before mixing when possible.
Do not overflour the dough. It should feel tacky but manageable. Adding too much flour is the fastest way to make cinnamon rolls dry. For overnight rolls: After shaping, cover the pan tightly and refrigerate overnight.
Let the rolls sit at room temperature for 60–90 minutes, or until puffy, before baking.
Storage: Store frosted rolls covered at room temperature for up to 2 days or refrigerated for up to 5 days. Warm individual rolls briefly before serving.
Freezing: Freeze baked, unfrosted rolls tightly wrapped for up to 2 months. Thaw overnight, warm, then frost.

Nutrition

Calories: 635kcalCarbohydrates: 87gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 108mgSodium: 362mgPotassium: 164mgFiber: 3gSugar: 50gVitamin A: 995IUVitamin C: 0.5mgCalcium: 98mgIron: 3mg
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