There’s something magical about a cinnamon roll—soft, warm, and comforting. But when you add the tangy touch of sourdough, it takes the classic cinnamon roll to a whole new level! The delightful combination of slightly sour dough, a sweet cinnamon filling, and a luscious cream cheese frosting makes for a treat that’s both indulgent and comforting.
This recipe strikes the perfect balance between the deep, complex flavor of sourdough and the convenience of using commercial yeast. The sourdough discard contributes a subtle tang, while the yeast ensures a quick rise, preventing the rolls from becoming too sour. The result? Soft, fluffy rolls with a lovely depth of flavor in less than three hours!
Thanks to the inclusion of commercial yeast, these sourdough cinnamon rolls come together in one day, making them an easy yet impressive treat. Whether you’re planning a breakfast feast or a special snack, these rolls will become a favorite in no time!
What Is Sourdough Discard?
Sourdough starter is a mixture of flour and water that ferments naturally, capturing wild yeast from the environment. This process takes time, allowing dough to rise slowly and develop rich, complex flavors. When bakers feed their starter, they often have extra discard—starter that’s no longer strong enough for bread making.
Rather than throwing it away, sourdough discard can be used to enhance baked goods. It adds flavor and a subtle boost to recipes using commercial yeast, like these cinnamon rolls. It’s a perfect way to reduce waste while still benefiting from the unique flavors sourdough provides.
A Secret to Soft and Fluffy Cinnamon Rolls
The secret ingredient for soft and fluffy cinnamon rolls isn’t just sourdough discard—it’s cornstarch! Mixing a small amount of cornstarch with flour reduces the dough’s protein content, resulting in a light, airy texture. This helps achieve that perfect, tender cinnamon roll that’s soft yet slightly chewy.
Make Ahead and Rise Overnight
One of the best features of this recipe is its flexibility. You can prepare the dough a day ahead and let it ferment overnight in the fridge. Alternatively, you can shape the rolls the night before and bake them fresh in the morning for a warm, indulgent breakfast.
Swaps and Substitutions
This recipe is incredibly versatile, so feel free to get creative! Add nuts, dried fruits, or diced apples to the cinnamon filling for extra flavor. You can also experiment with spices like nutmeg, ginger, or cloves. For the frosting, try adding maple syrup, apple cider, or even a touch of honey for a fun twist!
Ingredients Overview
- Dough: Whole milk, sugar, eggs, sourdough discard, active dry yeast, all-purpose flour, cornstarch, kosher salt, and butter.
- Filling: Brown sugar, granulated sugar, cinnamon, salt, and butter.
- Frosting: Cream cheese, powdered sugar, butter, and milk.
How to Make the Recipe
Step 1: Warm the Milk
In a small saucepan, warm the milk over medium-low heat until it reaches 170°F, just before it begins to form bubbles. Transfer it to a liquid measuring cup and let it cool slightly.
Step 2: Combine Wet Ingredients
Add sugar, eggs, and sourdough discard to the milk. Whisk to combine, ensuring the mixture is cool (under 120°F). Stir in the yeast and let the mixture sit for 10 minutes to become bubbly and aromatic.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together flour, cornstarch, and salt. Make a well in the center, then pour in the milk mixture. Stir with a spatula or your hands until the dough becomes sticky and lumpy.
Step 4: Knead in the Butter
Knead in softened butter, one tablespoon at a time, until incorporated. Continue kneading until the dough becomes soft, smooth, and no longer sticky.
Step 5: Rest the Dough
Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap and let it rest for 10 minutes.
Step 6: Knead the Dough Again
Knead the dough on a lightly floured surface for about 5 minutes, until smooth. Shape it into a ball and return it to the bowl. Cover and let it proof for 45 minutes to 1 hour until doubled in size.
Step 7: Make the Cinnamon Filling
Whisk together brown sugar, granulated sugar, cinnamon, and salt in a bowl. Set aside.
Step 8: Shape the Rolls
Roll the dough into a 24×10-inch rectangle on a lightly floured surface. Spread butter over the dough and sprinkle the cinnamon-sugar mixture evenly, leaving a border.
Step 9: Roll and Cut the Dough
Roll the dough tightly from the long side, sealing the edge. Use a serrated knife to cut into 12 equal rolls and place them in a parchment-lined 9×13-inch pan.
Step 10: Let the Rolls Rise
Cover the pan with plastic wrap and allow the rolls to rise for 30-45 minutes until puffy and nearly touching.
Step 11: Bake the Rolls
Preheat your oven to 375°F. Bake the rolls for 40-45 minutes until golden brown. Use an instant-read thermometer to check that the internal temperature is 195°F.
Step 12: Make the Frosting
Beat together softened cream cheese, powdered sugar, butter, and milk until smooth and fluffy.
Step 13: Frost and Serve
Spread the frosting generously over the warm rolls. Serve immediately.
Tips for the Best Recipe
- Knead the dough gently to maintain its tender texture.
- For fluffier rolls, avoid using too much flour while shaping the dough.
- Ensure your milk is warm, but not hot, when combining it with the yeast.
Variations to Try
- Nutty Twist: Add chopped walnuts or pecans to the filling for a crunchy contrast.
- Fruit Filling: Incorporate dried fruit, such as raisins or cranberries, into the cinnamon sugar mix for added sweetness and texture.
Frequently Asked Questions (FAQs)
- Can I make these rolls without sourdough discard? Yes, you can omit the sourdough discard and use extra yeast if you don’t have any on hand. However, the sourdough discard adds a unique flavor that you’ll miss!
- How can I make these rolls ahead of time? You can refrigerate the dough overnight after the first rise and shape them the next morning for fresh cinnamon rolls. Alternatively, shape them the night before and bake them in the morning.
- Can I freeze the rolls? Yes! Once baked and cooled, freeze the rolls in an airtight container for up to 3 months. Reheat them in the oven for a fresh taste.
- Can I use whole wheat flour? Yes, but keep in mind that the rolls may be denser. Try substituting half the all-purpose flour with whole wheat for a heartier roll.
- How do I store leftover cinnamon rolls? Store the cinnamon rolls in an airtight container at room temperature for up to 3 days. Avoid refrigerating them as it can dry them out.
How to Store and Reheat
Store cinnamon rolls in an airtight container at room temperature for up to 3 days. Reheat them in the microwave for 15-20 seconds or in the oven at 350°F for 5-7 minutes to restore their soft texture.
Conclusion
These sourdough cinnamon rolls are a perfect blend of flavor and texture, offering the ideal balance of sweetness and tang. They’re incredibly versatile, allowing you to play with fillings and frostings. I hope you enjoy these as much as I do—be sure to follow Ava Foodie on Pinterest for more delicious recipes!
