About the Recipe
Delicious Tangy Flavor: The sourdough discard adds a subtle tang to the dough, enhancing the flavor of the cinnamon buns without overpowering the sweet cinnamon filling.
Soft and Fluffy Texture: These buns are tender and pillowy, with just the right balance of chewy and soft—a perfect texture for sinking your teeth into.
Waste-Free Baking: Using sourdough discard makes this recipe eco-friendly, turning what would be waste into a delicious, crowd-pleasing treat.
Ideal Make-Ahead Option: With an overnight rise, these cinnamon buns can be prepped in advance for an effortless, freshly-baked breakfast or brunch.
Great for Sourdough Enthusiasts: These buns are a fantastic way to use your sourdough discard, adding unique flavor while keeping the dough light and fluffy.
Customizable Glaze Options: Top with classic cream cheese frosting, a simple glaze, or a dusting of powdered sugar to make them just how you like.
What You'll Love
Ingredients
Dough:
1 cup sourdough discard
1/2 cup milk
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Filling:
1/2 cup unsalted butter, softened
1 cup brown sugar
2 tablespoons ground cinnamon
Icing:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Preparation
In a bowl, combine sourdough discard, milk, melted butter, sugar, and vanilla extract.
Mix well.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the sourdough mixture, stirring until a dough forms.
Turn the dough onto a floured surface and knead for a few minutes until smooth. Roll it into a rectangle about 1/4 inch thick.
Spread the softened butter over the dough, leaving a border around the edges. Mix brown sugar and cinnamon, then sprinkle it evenly over the butter.
Roll the dough tightly from the long side, then slice into rolls about 1 inch thick.
Place the rolls in a greased baking dish, leaving space between each.
Allow them to rise for 1-2 hours, or until doubled in size.
Tip: use some thread or dental floss to cut your swirls. This will prevent you from squishing down the dough and will give you nice straight cuts through. Just make sure that if you are using floss that it is not flavored as this may leave a trace on your buns.
Preheat your oven to 350°F (175°C) and bake the cinnamon rolls for 25-30 minutes, or until golden brown.
While the rolls are baking, mix powdered sugar, milk, and vanilla extract to make the icing.
Once the cinnamon rolls are out of the oven, drizzle the icing over them while still warm.
Enjoy your sourdough discard cinnamon buns!
What is sourdough discard? Sourdough discard is the portion of sourdough starter removed during feeding. Instead of discarding it, you can use it in recipes like these cinnamon buns for extra flavor and a touch of tang.
Can I make these cinnamon buns overnight? Absolutely! Prepare the buns the night before, let them rise in the refrigerator overnight, and bake fresh in the morning for a warm, ready-to-enjoy treat.
Do I need an active sourdough starter for this recipe? No, this recipe uses sourdough discard, which does not need to be recently fed or active. It adds flavor but doesn’t act as the main leavening agent.
Can I freeze sourdough discard cinnamon buns? Yes, you can freeze them! Freeze the buns unbaked, then thaw and bake fresh. Alternatively, bake them, let them cool, and freeze individually for quick reheat-and-eat treats.
How should I store leftover cinnamon buns? Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Briefly warm them in the oven to refresh the texture.