When you feed your sourdough starter every morning, theres usually some extra batter that you throw out. That stuff is called sourdough discard and it can be turned into yummy treats, instead of just wasting it. People are more into cooking without waste now and sourdough discard helps you do that. If you mix it into recipes, you’ll get tasty food and help save the planet at the same time. One really nice snack you can make with it is cinnamon rolls, which are perfect for breakfast or a sweet snack any time of day.
Understanding Sourdough Discard
Sourdough discard is the extra portion of a starter that you remove when you feed it fresh flour and water. A sourdough starter is just flour and water that ferments over time, making wild yeast and bacteria grow. When you feed the starter it gets active and big but you only need a certain amount to bake with. The rest is discard, which you can use in lots of cooking and baking ideas.
The fermentation process is really important for sourdough discard. It involves natural bacteria and wild yeast, and they give it that tangy flavor. This is what makes sourdough breads taste so different from normal breads and give things like cinnamon rolls a special texture and taste you won’t get elsewhere.
Benefits of Using Sourdough Discard
Using sourdough discard in your recipes doesn’t just add flavor, it also comes with some good stuff for your body. Here are some reasons you should try it:
- Taste Boost: Sourdough discard adds a deep, tangy taste that makes baked goods stand out.
- Nutrition Perks: It has good bacteria from fermentation, so it’s more healthy than plain dough.
- Less Waste: Saving your discard stops you from throwing food away and it’s good for the environment.
Common Uses for Sourdough Discard
You can put sourdough discard into pancakes, waffles, muffins, pizza dough, and more. It makes everything taste better and feel fluffier. One of the best ways to use it is for cinnamon rolls because they soak up the flavor so well and become gooey and sweet.
Cinnamon Rolls: A Classic Treat
Cinnamon rolls are super popular for their soft dough and sweet cinnamon filling. They started in Northern Europe, mostly in Sweden where people call them kanelbullar. You make them with a sweet dough that’s rolled up with cinnamon and sugar, then baked and often topped with icing or glaze. Over time, places added their own twist, like sticky buns in the US or korvapuusti in Finland.
Eating cinnamon rolls gives you a warm, cozy feeling. Lots of families have them for special occasions or weekend brunch. The soft, buttery dough mixed with sweet cinnamon is so good that everyone from kids to grandparents loves them. Now, let’s see how to make cinnamon rolls with your sourdough discard.
Recipe for Sourdough Discard Cinnamon Rolls
Ingredients
- 1 cup sourdough discard
- ¼ cup milk (warmed)
- ¼ cup sugar
- ½ teaspoon salt
- 1 large egg
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- ½ cup unsalted butter (softened)
- 2 tablespoons cinnamon
- ½ cup brown sugar
- Optional: icing ingredients (powdered sugar, milk, vanilla extract)
Directions
Step 1: Prepare the Dough
In a big bowl, mix the sourdough discard with warm milk, sugar, and salt. Stir it until it’s kind of smooth. Crack in the egg and mix again. In another bowl, whisk together the flour and instant yeast. Slowly add the flour mix to the wet mix until you get a soft dough. Knead the dough on a floured surface for about 5-7 minutes until it feels smooth and elastic. Put the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place until it doubles, around 1 to 1.5 hours.
Step 2: Make the Filling
While the dough is rising, combine the softened butter with brown sugar and cinnamon in a small bowl. Mix it so it becomes a spreadable paste. Set that aside.
Step 3: Roll and Shape the Dough
When the dough has risen, put it on a floured surface. Roll it out into a big rectangle about ¼-inch thick. Spread the cinnamon filling all over the dough, but leave a little edge free. Starting at a long side, roll the dough into a tight log. Use a knife to cut the log into 12 even pieces and place them in a greased baking dish or on parchment paper.
Step 4: Second Rise
Cover the rolls again with a cloth and let them rise in a warm spot until they puff up, about 30-45 minutes. Meanwhile, preheat your oven to 350°F (175°C).
Step 5: Bake the Rolls
Bake the rolls in the oven for 25-30 minutes, or until they’re golden brown. Stick a toothpick in the center to check—they should be clean when you pull it out. Let the rolls cool a bit before you add any icing or glaze.
Serving Suggestions and Storage Tips
The best way to eat cinnamon rolls is warm, maybe with a simple icing made from powdered sugar, milk, and vanilla extract. They also go great with a cup of coffee or tea for breakfast or a snack. Store leftovers in an airtight container at room temp for up to 2 days. If you want them later, wrap them tight and freeze for up to 3 months, then reheat in the oven when you’re ready.
sourdough discard cinnamon rolls
Equipment
- 1 large mixing bowl
- 1 rolling pin
- 1 baking sheet
- 1 parchment paper
- 1 whisk
- 1 mixing spoon
- 1 plastic wrap or kitchen towel
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough discard
- ½ cup milk Warm
- ¼ cup granulated sugar
- ¼ cup unsalted butter Melted
- 1 large egg
- 2 teaspoons instant yeast
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter Softened
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the warm milk, sourdough discard, melted butter, granulated sugar, egg, yeast, and vanilla extract. Mix until well combined.
- Gradually add in the all-purpose flour and salt, mixing until a dough forms. If the dough is too sticky, add a little more flour as needed.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- While the dough is rising, prepare the filling by mixing together the brown sugar and cinnamon in a small bowl.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about ¼-inch thick.
- Spread the softened butter over the rolled dough, then evenly sprinkle the cinnamon-sugar mixture on top.
- Starting from one long side, tightly roll up the dough into a log. Cut the log into 12 equal pieces.
- Place the rolls on a baking sheet lined with parchment paper and cover them with a towel. Let them rise again for about 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.
- While the rolls are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Once baked, remove the rolls from the oven and let them cool on a wire rack for a few minutes. Drizzle the glaze over the warm rolls.
- Serve the cinnamon rolls warm and enjoy!
