Sourdough Discard Cinnamon Rolls

Sourdough Discard Cinnamon Rolls are the perfect breakfast for Christmas morning!

We always are trying to have an easy but delicious breakfast for Christmas morning. Cinnamon rolls are easy because you can make them the day before and pull them out when the kids wake up and start baking them. Then when the presents are open you have the perfect breakfast.

We always ate cookies on Christmas morning so this is basically the same thing. I love the discard rolls though because it gives great chew on the cinnamon rolls. This makes 24 cinnamon rolls, you can cut the recipe in half if you need to. 

Ingredients

• 600 grams warm water
• 18 grams dry active yeast
• 250 grams sourdough starter discard
• 1020 grams bread flour
• 55 grams white sugar
• 12 grams of salt
• 60 grams olive oil
• 1 1/2 cups brown sugar
• 3 tablespoons cinnamon
• 2 sticks of butter (divided, softened), plus some for greasing the pan 
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 cup heavy whipping cream

Directions

1. In a bowl of your standing mixer, combine the warm water and the yeast. Stir and then let the yeast sit for 10 to 15 minutes to proof.
2. Add the sourdough starter and stir until incorporated.
3. Add in the remaining ingredients and then on a low setting, using the dough hook of the mixer knead everything together. Continue to mix until the dough pulls away from and cleans the sides of the bowl. 
4. Pull out of the bowl and grease the bowl and then let sit for 45 minutes to an hour or until the dough has doubled in size. 
5. Punch down the dough and turn it out on a lightly greased surface and punch down. Divide the dough in half, I find it’s easy to cut into 24 different rolls.
6. In a bowl mix the cinnamon and brown sugar and stir until blended.
7. Roll out into a rectangle shape 9×13 about, then spread half a stick of softened butter onto the first half, then spread half of the cinnamon sugar mixture on the butter. 
8. Roll the dough as tight as possible and then cut into about 1 inch slices.
9. Repeat with the remaining ingredients and second half of dough.
10. Place cinnamon rolls onto a 2 butter greased 9×13. Cover and let rest in the fridge overnight for up to 24 hours. 
11. When you are ready to eat pull out of the fridge for 1 to 2 hours then preheat the oven to 400 degrees and bake for 20 to 30 minutes or until they are golden brown.
12. Pull from the oven, while they cool slightly make the frosting. Using the remaining softened stick of butter, powdered sugar, vanilla, and whipping cream and put them in a bowl and whip until smooth. Top the cinnamon rolls! Enjoy!

Did you try our Sourdough Discard Cinnamon Rolls? What did you think? Did you love them? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

SOUR DOUGH RECIPES

Sourdough Discard Pizza Dough is the best pizza dough for a quick dinner.

Here is a great sourdough discard rolls recipe! Matt likes these better than my other rolls. 

Sourdough Discard Brownies are everything you could ever want in a dessert.