Sourdough Cinnamon Rolls Recipe | Discard Friendly

Overhead view of sourdough cinnamon rolls fully covered in cream cheese frosting in a Lodge cast iron skillet on a pink eyelet linen and lace doily

5 from 5 votes

Sourdough Cinnamon Rolls Recipe | Discard Friendly

This sourdough cinnamon rolls recipe uses an enriched bread flour dough, Ceylon cinnamon brown sugar filling, and cream cheese frosting made with discard or active starter. The dough rises overnight or same day and bakes in a cast iron skillet with heavy cream poured over the top for a soft, gooey result.

Prep Time12

Cook Time25

Total Time12 25

Course: Breakfast, Brunch, Sourdough

Cuisine: American

Servings:

Calories: 668kcal

Author: Emily Rider

Equipment

1 Stand mixer with a dough hook
1 12-inch Cast iron skillet or 9 by 13-inch baking dish
1 Rolling Pin
1 Sharp knife or unflavored dental floss
1 Electric hand mixer

Ingredients

For The Dough

1 cup whole milk 240 grams (warmed to 110°F)
½ cup sourdough discard or active starter 100 grams
2 large eggs 100 grams ½ cup salted butter, 115 grams (softened)
½ cup granulated sugar 100 grams
1 teaspoon sea salt 5 grams
4⅔ cups bread flour 560 grams

For The Filling

½ cup salted butter 115 grams (softened)
1 cup packed light brown sugar 200 grams
2½ tablespoons Ceylon cinnamon 6 grams
1 cup flame raisins 150 grams (optional)
For the Frosting:
8 ounces cream cheese 226 grams (softened)
½ cup salted butter 115 grams (softened)
2½ cups powdered sugar 300 grams
1 tablespoon vanilla extract 13 grams

For The Gooey Bakery Bottoms Before Baking

¼ cup heavy cream 60 grams (poured over rolls before baking)

Instructions

Combine the wet ingredients – In the bowl of a stand mixer, combine the warm milk, sourdough discard or active starter, large eggs, softened butter, granulated sugar, and about half the bread flour. Mix on low speed with the dough hook until a shaggy dough forms, then let the mixture rest uncovered for 30 minutes to allow the flour to hydrate.
Knead the dough – Add the remaining bread flour and salt, then knead on medium speed for 6 to 8 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. Test the dough by stretching a small piece between your fingers. If it stretches thin without tearing, the gluten is developed and the dough is ready.
First rise – Transfer the dough to a lightly oiled bowl, cover tightly, and set in a warm spot to rise until increased by at least 30% in volume. With active starter this typically takes 6 to 8 hours at 75°F to 80°F. With discard, allow 8 to 12 hours depending on room temperature.
Refrigerate overnight or continue – Once the dough has risen, you can refrigerate it covered overnight and continue the next morning, or proceed directly to rolling if you are working a same-day schedule. If refrigerating, remove the dough 20 minutes before rolling to take the chill off.
Make the filling – In a small bowl, mix the softened butter, packed light brown sugar, and Ceylon cinnamon together until smooth and spreadable. Set aside until the dough is ready to roll.
Roll the dough – On a lightly floured surface, roll the dough into a rectangle approximately 16 by 12 inches. Spread the cinnamon filling evenly across the surface, leaving a 1-inch border along one long edge clean so the roll seals when shaped.
Shape the rolls – Starting from the filled long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces, each about 1½ inches thick. Arrange the rolls cut side up in a 12-inch cast iron skillet or a 9 by 13-inch baking dish.
Final rise – Cover the pan loosely and let the rolls rise in a warm spot until they are puffed and touching each other, about 1 to 2 hours. They should look noticeably larger but not overflowed before they go into the oven.
Add the heavy cream – Just before baking, pour ¼ cup of heavy cream evenly over the tops of the risen rolls. This step creates the gooey, tender texture that sets these rolls apart from a standard enriched dough recipe.
Bake – Preheat the oven to 350°F and bake for 25 to 30 minutes until the edges are golden brown and the centers look fully set. The tops should be a warm, even gold with no pale or doughy patches remaining.
Make the frosting – While the rolls bake, beat the softened cream cheese and butter together with an electric mixer until smooth. Add the powdered sugar and vanilla extract and mix on low speed until fully combined and creamy, with no lumps remaining.
Frost and serve – Let the rolls cool for 5 to 10 minutes, then spread the cream cheese frosting generously over the top. Serve warm directly from the skillet.

Video

Notes

Bulk rise timing – Active starter typically needs 6 to 8 hours for the bulk rise at 75°F to 80°F. Discard needs 8 to 12 hours. Watch for at least a 30% increase in volume before moving on.

Overnight option – Refrigerate the dough after the bulk rise or refrigerate the shaped rolls after placing them in the pan. Either method works. Remove from the refrigerator and allow 20 minutes to take the chill off before rolling or baking.

Heavy cream step – Do not skip the heavy cream poured over the rolls before baking. It creates the gooey, tender crumb that defines the texture of the finished roll.

Storage – Store covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. Freeze individually wrapped for up to 2 months and thaw at room temperature before serving.

Nutrition