Overnight Sourdough Discard Cinnamon Rolls

easy sourdough discard cinnamon rolls recipe.

Overnight Sourdough Discard Cinnamon Rolls

Don't discard that discard! If you are looking for the best Sourdough Cinnamon Rolls, you are in the right place! These Overnight Sourdough Discard Cinnamon Rolls are super easy and the perfect recipe for all my girlies in their sourdough era! Perfect for Easter, Mother's Day, breakfast or brunch gatherings with friends and family.

Course Breakfast, Dessert

Cuisine American

Prep Time 25

Cook Time 35

Total Time 13

Servings servings

Calories 432kcal

Author Aubrey

Cost $6

Equipment

Ingredients

Sourdough Discard Cinnamon Roll Dough

8 tablespoons salted butter (cold)
2½ cups all purpose flour
⅓ cup sourdough discard starter
1 cup buttermilk
1½ tablespoons white granulated sugar
½ teaspoons salt
1 teaspoon baking powder DO NOT ADD TO INITIAL MIX
½ teaspoon baking soda DO NOT ADD TO INITIAL MIX

Sourdough Cinnamon Roll Dough Cinnamon and Sugar Filling

¾ cup brown sugar (light or brown)
4 tablespoons salted butter (melted)
2 teaspoons cinnamon

Cream Cheese Cinnamon Rolls Frosting

8 oz cream cheese
1 cup powdered sugar
¾ cup heavy whipping cream
1 tablespoon vanilla extract
⅛ teaspoon salt

Instructions

Overnight Instructions to Make Dough

IMPORTANT NOTE: Baking soda and baking powder are added at the end of the recipe. Do not add at this step.
Grate cold butter into large bowl. Add flour and cut butter into flour (recommended pastry cutter or bench scraper).
Add sour dough starter discard, buttermilk, white sugar and salt. Mix until all ingredients until fully incorporated. Cover the bowl and let rest (not refrigerated) for10-12 hours.

Next Morning Steps for Sourdough Cinnamon Rolls

Mix the brown sugar and cinnamon in a small bowl, set aside.
Preheat oven to 375°F and butter baking pan.
In small bowl, thoroughly mix baking powder and baking soda. Sprinkle evenly on top of the dough and mix in by hand.
Flour rolling surface for dough. Place dough on pastry surface and lightly sprinkle with flour. Roll dough into a rectangle (approximately 12"x 24").
Drizzle melted butter over surface of dough. Gently, using hands or pastry brush, distribute butter evenly over dough.
Leaving ½ inch strip along all outer edges, sprinkle cinnamon and sugar evenly over surface of cinnamon roll dough.
Starting from the 24" (longest) side, roll the dough tightly into a log shape. Cut log into 12 pieces (about 1.5 inches thick). See notes for cutting techniques.
Place rolls evenly in baking dish (the rolls will expand so distribute evenly).
Bake at 375°F for 35-40 minutes or until golden brown.
Make Cream Cheese Cinnamon Rolls Frosting while the cinnamon rolls are baking.
Once done baking, remove sourdough cinnamon rolls and frost while hot. Enjoy!

Notes

Sourdough Cinnamon Roll and Frosting Variations:

Best Method to Cut Sourdough Discard Cinnamon Rolls

Dental Floss: Slide a long piece (12 inches min) of unflavored dental floss under rolled dough where you want to make the cut, cross the ends of the floss over the top of the roll and pull them in opposite directions to cut through the dough cleanly.
Sharp Knife: Use a sharp knife with a gentle sawing motion to slice through the rolled dough, ensuring not to squish the rolls.
Pastry Cutter or Bench Scraper: Press down through the rolled dough for clean cuts. Recommend for cutting multiple rolls at once and helping to lift them onto a baking sheet.

Cinnamon Roll Frosting and Toppings: Cinnamon roll cream cheese frosting, caramel drizzle, chopped nuts, maple glaze, chocolate chips, whipped cream, toasted coconut flakes, raspberry jam, powdered sugar, bacon bits.

Nutrition