Ingredients

1 cup (240g) sourdough discard (unfed, cold from fridge is fine)

1½ cups (180g) all-purpose flour (plus up to ½ cup extra, as needed)

2 tbsp sugar

1 tbsp baking powder

½ tsp salt

6 tbsp (85g) cold unsalted butter, cubed

⅓ cup (80ml) milk (plus more if needed)

1 tsp vanilla extract

¼ cup (50g) brown sugar (or more, to taste)

1 tbsp ground cinnamon

2 tbsp (28g) softened unsalted butter

½ cup (60g) powdered sugar

1 tbsp milk

½ tsp vanilla extract

Instructions

Step 1: In a large mixing bowl, whisk together 1½ cups flour, sugar, baking powder, and salt. Add the cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the sourdough discard, milk, and vanilla extract until a soft, slightly sticky dough forms. Add more flour, 1 tablespoon at a time, if needed to make the dough workable.

Step 2: Turn the dough out onto a floured surface. Gently knead 3–4 times—just enough to bring it together without overworking.

Step 3: Roll the dough into a 10×14-inch rectangle. Spread the softened butter evenly over the surface. Mix the brown sugar and cinnamon together, then sprinkle evenly over the buttered dough. Roll the dough tightly from the long side into a log. Slice into 8 even rolls.

Step 4: If the dough feels sticky, place the sliced rolls on a baking tray and refrigerate for 10–15 minutes to make handling easier.

Step 5: Preheat the oven to 400°F (200°C). Place the rolls in a parchment-lined 9-inch round pan or on a small baking sheet. Bake for 15–20 minutes, or until golden brown and fully baked in the center. Some ovens may require up to 25 minutes.

Step 6: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls as soon as they come out of the oven.

Step 7: Serve immediately while the cinnamon rolls are warm, soft, and gooey for the best experience.

Tips & Variations

For a richer taste, substitute half the milk with cream or use melted butter in the dough.

If you prefer a less sweet glaze, reduce the powdered sugar by a quarter.

Add chopped nuts or raisins to the cinnamon sugar filling for extra texture and flavor.

Use maple syrup or cream cheese frosting as an alternative glaze for a different twist.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use unfed sourdough discard for this recipe. Using active starter may result in a tangier flavor and could alter the dough’s texture.

What if my dough is too sticky to work with?

Gradually add more flour, one tablespoon at a time, until the dough is manageable but still soft. Avoid adding too much flour to keep the rolls tender.