Freshly homebaked cinnamon rolls made from sourdough discard. The perfect balance of sweetness and tanginess from the sourdough. These rolls will fill your house with a wonderful scent of cinnamon. 😉 Therefore, I’m sharing my newest discard recipe with you for a special treat! 😊
As I sit here with sticky and gooey Sourdough Discard Cinnamon Rolls in my one hand and the remaining fine fingers on the keyboard, I understand that these cinnamon rolls can neither be described with text nor images. They must be tasted!
I’m using 100% sourdough discard for this recipe, and I made my video guidance as detailed as possible to help you bake my recipe. 😊
- For this recipe, I used my 3-day old sourdough discard (100% hydration). I store it in the fridge, and when I want to use it for baking, I let it sit at room temperature for 2 to 3 hours.
- You can also use your active sourdough starter here if you want. 😉
- My kitchen temperature is 23C – 24C / 73F – 75F.
- Use my timing only as a guideline.
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.
My other video recipes:
- My Basic Sourdough Recipe
- 20% Whole Wheat Sourdough
- Sourdough Baguette Recipe
- Sourdough Focaccia Version 2.0
- Simple and Plain Sourdough Bread with 78% hydration
- No Sour Sourdough Pandesal
- Sourdough Pizza
- Sourdough Bread with my Stand Mixer
- Matcha Sourdough Bread
- Sourdough Croissants (Hybrid)
These Sourdough Discard Cinnamon Rolls are nothing short of amazing. They take time to make, but most of the time is spent waiting for the dough to rise. I promise you – it is worthwhile. 😉
You will need:
For the main dough
- 150 grams sourdough discard (100% hydration)
- 100 grams plain cream cheese
- 100 grams whole milk, cold
- 390 grams bread flour
- 80 grams granulated white sugar
- 5 grams fine sea salt
- 2 large eggs (approx. 116 grams), cold
- 60 grams heavy cream, lukewarm
For the cinnamon-sugar filling
- 230 grams brown sugar
- 1/2 tsp salt
- 3 to 4 tbsp good quality cinnamon powder
- vegetable oil, for greasing the bulk container and your hands
- extra flour, for rolling the dough
- 20 to 30 grams melted butter, for brushing the dough
- Take the sourdough discard out of the fridge and let it sit at room temperature for 2 to 3 hours.
- Making the dough: In the bowl of a stand mixer, add all the ingredients except for eggs. Knead the dough with a dough hook for 1 minute, then gradually add eggs into the dough while kneading. Knead the dough for 15 minutes.
- Transfer the dough into a lightly greased container or bowl. Greased your hands with vegetable oil and shape the dough into a ball. Cover and let the dough ferment for 1 hour at room temperature 23C – 24C / 73F – 75F. The dough hasn’t reached full gluten development. Therefore, we will perform some folds to strengthen the dough.
- 1x stretch and fold: Perform the fold and rest the dough for 1 hour. Always grease your hands with vegetable oil to avoid the dough sticking to your hands.
- 2x air fold: Perform 2x air folds and rest the dough every 1 hour. Please watch my video here.
- Cinnamon-sugar filling: In a medium-sized bowl, combine brown sugar, salt, and cinnamon powder. Cover and set aside.
- Shaping the cinnamon rolls: Remove the dough from the bowl and place it on a well-floured surface. Gently pull out the dough until it is a large rectangular shape. Be gentle. You want the dough to still have some fluff to it. The rectangle should be about 36cmx48cm / 14×19 inch.
- Brush the melted butter evenly on the dough, don’t forget to spread it to the edges. Sprinkle the filling mixture over the dough, spreading it evenly. Lightly pat the filling to the dough.
- Roll the dough downwards towards you into a long log (48cm / 19-inch). Pull the dough slightly as you roll it to create tight and thinner layers resulting in a roll with more coils. Make sure to roll the cinnamon tightly and seal the seam.
- I lightly “mark” the dough first to make sure each piece is roughly the same size. Cut the dough into 4cm / 1.5 inch sections.
- Overnight fridge proofing: Place the rolls (cut surface facing up) into the lined pan with some space around each one. My pan size is 38cmx28cm / 15×11 inch. Cover and place the rolls in the fridge (5C/41F) for 8 hours for better dough flavor.
- Same day bake proofing: You can also proof the rolls for 3 to 5 hours at room temperature at 25C to 27C / 77F to 81F until the rolls almost doubled in size.
- Take the dough out of the fridge, and don’t be alarmed if you see any sugary liquid leaking out of the rolls; it’s totally normal. Let the cinnamon rolls ferment for 3 to 5 hours at 25C to 27C / 77F to 81F until the rolls almost doubled in size.
- Bake: Preheat the oven (up and down heat) to 200C / 392F. Once the dough is ready to bake, pour lukewarm heavy cream over the cinnamon rolls.
- Place the baking pan in the bottom third of the oven and bake cinnamon rolls for 20 to 25 minutes.
- Remove rolls from the oven and frost while warm or frost individually as you eat them if you plan to save some for later.
- Share and enjoy! 😊