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Fluffy Sourdough Discard Cinnamon Rolls Easy Recipe for Extra Soft Texture

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These fluffy sourdough discard cinnamon rolls offer an extra soft texture with a subtle tang from the discard, perfect for cozy brunches or impromptu treats.

Ingredients

Scale
  • 100g (3.5 oz) sourdough discard, room temperature
  • 350g (2 ¾ cups) all-purpose flour
  • 50g (¼ cup) granulated sugar
  • 180ml (¾ cup) warm whole milk, about 110°F (43°C)
  • 7g (2 ¼ tsp) active dry yeast
  • 60g (4 tbsp) unsalted butter, softened
  • 1 large egg, room temperature
  • 5g (1 tsp) salt
  • 10g (2 tbsp) ground cinnamon
  • 100g (½ cup, packed) brown sugar
  • 30g (2 tbsp) unsalted butter, melted
  • 1 tsp vanilla extract (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm whole milk (110°F / 43°C) with 1 tsp sugar and active dry yeast (7g / 2 ¼ tsp). Stir gently and let it sit for 5-7 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine sourdough discard (100g / 3.5 oz), all-purpose flour (350g / 2 ¾ cups), granulated sugar (50g / ¼ cup), salt (5g / 1 tsp), and the activated yeast mixture. Add one large egg (room temperature) and softened butter (60g / 4 tbsp). Mix until the dough starts coming together.
  3. Knead the dough: Knead for about 8 minutes by hand or 5 minutes with a stand mixer’s dough hook until smooth, elastic, and slightly tacky but not sticky. Add flour sparingly if too sticky.
  4. First rise: Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
  5. Prepare the filling: Mix brown sugar (100g / ½ cup), ground cinnamon (10g / 2 tbsp), and vanilla extract (optional, 1 tsp) in a small bowl. Melted butter (30g / 2 tbsp) will be used to spread on the rolled-out dough.
  6. Roll out the dough: On a floured surface, roll the dough into a 12×16 inch (30×40 cm) rectangle. Spread the melted butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
  7. Shape the rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal, then cut into 12 equal slices (about 1 ½ inches / 4 cm thick).
  8. Second rise: Arrange the rolls cut-side up in a greased 9×13 inch (23×33 cm) baking dish, leaving a little space between them. Cover and let rise for 30-45 minutes until puffy.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until golden brown and cooked through.
  10. Cool and serve: Let the rolls cool for 10 minutes before glazing or serving.

Notes

Use sourdough discard that has been refrigerated for 1-2 days for best mild tang. Avoid over-kneading or under-kneading to maintain soft texture. If tops brown too quickly, tent with foil halfway through baking. For dairy-free, substitute milk and butter with plant-based alternatives. Can be cooked in an air fryer at 320°F (160°C) for 15-20 minutes.

Nutrition

Keywords: sourdough discard, cinnamon rolls, fluffy cinnamon rolls, easy cinnamon rolls, soft cinnamon rolls, brunch recipe, leftover sourdough recipe

Find it online: https://fizzlefork.com/fluffy-sourdough-discard-cinnamon-rolls-easy-recipe-for-extra-soft-texture/