Quick & Easy Cinnamon Rolls: 30-Minute Sourdough Discard Recipe
Imagine the aroma of warm cinnamon rolls fresh from the oven, their sweet filling mingling with the tangy hint of sourdough discard. These rolls are ready in just 30 minutes, offering a delightful shortcut to a classic treat.
Perfect for breakfast or a quick snack, this recipe transforms sourdough discard into soft, fluffy rolls with a rich cinnamon-sugar center.
Why this recipe stands out
- Quick prep and bake time make it ideal for busy mornings.
- The sourdough discard adds a unique tangy flavor to the soft dough.
- A warm cinnamon-sugar filling creates a comforting balance of sweetness and spice.
Ingredients you’ll need
- 1 cup sourdough discard
- 1/4 cup milk
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup chopped nuts (optional)
- 1/2 cup powdered sugar (for icing)
- 1-2 tablespoons milk (for icing)
Step-by-step preparation
Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking. In a large bowl, mix the sourdough discard, milk, sugar, melted butter, and egg until well combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, forming a soft dough.
Transfer the dough to a floured surface and roll it out into a rectangle about 1/2 inch thick. Spread softened butter over the dough, then evenly sprinkle the brown sugar, cinnamon, and optional chopped nuts.
Roll the dough tightly into a log and slice it into 12 equal pieces. Arrange the rolls in the greased baking dish and bake for 15-20 minutes, or until golden brown.
While the rolls bake, prepare the icing by mixing powdered sugar with milk until you reach your preferred consistency. Drizzle the icing over the warm rolls before serving.
How to store and enjoy later
Store leftover rolls in an airtight container at room temperature for up to 2 days. Reheat them in a microwave for 10-15 seconds to restore their softness.
If freezing, wrap each roll individually in plastic wrap and store for up to 1 month. Thaw overnight in the fridge before reheating.
Questions about this recipe
Can I use cold sourdough discard? Yes, cold sourdough discard works perfectly in this recipe without any adjustments.
What if I don’t have nuts? You can skip the nuts entirely or replace them with raisins for a chewy texture.
Ingredient swaps to try
If you’re out of all-purpose flour, use whole wheat flour for a heartier texture. For a dairy-free option, substitute almond milk and plant-based butter.