Sourdough Discard Cinnamon Roll Recipe

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Sweet, buttery cinnamon rolls made fast with sourdough discard for added flavor and moisture. Tangy, tender, and just the right amount of indulgent.

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4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 cup sourdough discard

1 cup water

1/2 cup butter, melted and cooled

1/4 cup honey

1/2 cup softened butter

1 cup brown sugar

2 tablespoons cinnamon

6 oz cream cheese

1/2 cup heavy cream

1/2 cup honey or maple syrup

2 teaspoons vanilla extract

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Melt butter and let it cool slightly.
Preheat your oven to 375°F. Grease a 9×13 baking dish or 14″ cast iron skillet.
In a large bowl, whisk together flour, baking soda, baking powder, and salt.
Stir in sourdough discard, water, cooled butter, and honey until a soft dough forms (about 3–5 mins).
Roll out dough on a floured surface to about 1/4 inch thickness, forming a rectangle.
Mix butter, brown sugar, and cinnamon in a bowl. Spread evenly over the dough.
Roll up tightly from the long edge. Pinch seam to close.
Slice into 12 even rolls using a sharp knife or dental floss.
Arrange rolls in prepared pan slightly spaced.
Bake 25–35 minutes or until tops are golden and dough is cooked through.
For frosting, combine cream cheese, heavy cream, honey/maple syrup, and vanilla in saucepan over medium heat until smooth. Use immersion blender if desired.
Let rolls cool slightly before drizzling with frosting. Serve warm.

Long fermenting? Leave out leavening, rest overnight, add baking soda/powder in the morning.
Roll dough thin for extra cinnamon layers.
Use floss to cut for cleaner slices.
Want a crusty edge? Space ‘em out. Prefer softer rolls? Snug ‘em together.
These freeze great without frosting—just warm and top later!

Find it online: https://easyrecipeslist.com/sourdough-discard-cinnamon-roll-recipe/