Soft, sweet, and tangy sourdough discard cinnamon rolls filled with cinnamon sugar and topped with icing. Perfect for cozy weekends.

Scale

1 cup sourdough discard (unfed, cold is fine)

2 1/2 cups all-purpose flour

3 tablespoons sugar

1/2 teaspoon salt

1/2 cup warm milk

1 large egg

1/4 cup melted butter

1 teaspoon instant yeast (optional)

Filling:

1/3 cup softened butter

1/2 cup brown sugar

2 teaspoons cinnamon

Optional: pinch of nutmeg or cardamom

Icing:

1 cup powdered sugar

2–3 tablespoons milk

1/2 teaspoon vanilla (or cream cheese frosting)

1. In a large bowl, combine sourdough discard, warm milk, sugar, melted butter, and egg.

2. Mix in flour and salt to form a soft dough. Add yeast if using for a quicker rise.

3. Knead the dough until smooth, about 8 to 10 minutes by hand or mixer.

4. Cover and let rise in a warm place until doubled, 2 to 4 hours.

5. Roll dough into a rectangle, about 12 x 16 inches.

6. Spread softened butter across the surface, then sprinkle with brown sugar and cinnamon.

7. Roll tightly from the long edge into a log. Slice into 9 to 12 rolls.

8. Place rolls in a buttered baking dish. Let rise again until puffy, 45 to 60 minutes.

9. Bake at 350°F for 22 to 26 minutes, until golden brown.

10. Mix icing ingredients and drizzle over warm rolls before serving.

You can skip the yeast if you allow a longer rise time (4 to 6 hours or overnight).

Cold discard works well and does not need to be fed.

Store rolls covered at room temp for 2 days or freeze individually.

Great make-ahead recipe. Refrigerate shaped rolls overnight and bake in the morning.

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