The Smell That Started It All
The first time I made these cinnamon rolls, my kitchen smelled like a bakery at sunrise. Warm butter, spicy cinnamon, and that tangy sourdough scent filled the air. Ever wondered how you could turn sourdough discard into something unforgettable? These rolls answered that for me. They’re fluffy yet rich, with a hint of sourdough depth. One bite, and I was hooked. My neighbor knocked on the door, asking what smelled so good. I shared a roll, and she begged for the recipe. That’s when I knew this was special. Cooking connects us, one sweet bite at a time. What’s your favorite “smells-like-home” recipe? Share below!My First Roll Disaster
My first try ended with dough stuck to my shirt and a too-salty filling. I misread the recipe and added an extra teaspoon of salt. But here’s the thing: mistakes make the best stories. I tweaked it, tried again, and nailed it. Home cooking isn’t about perfection. It’s about trying, laughing, and trying again. Those messy rolls taught me patience. Now, I embrace the flops—they’re part of the fun. Ever had a kitchen fail that turned into a win?Why These Rolls Shine
– The sourdough discard adds a subtle tang that balances the sweetness. – Instant yeast gives them a light, pillowy texture—no dense rolls here. Which flavor combo surprises you most—sourdough and cinnamon or cream cheese frosting on warm rolls? I still can’t pick. The contrast is magic. Try them fresh from the oven for the best experience.A Bite of History
Cinnamon rolls trace back to Sweden, where they’re called “kanelbullar.” They became a coffee-break staple in the 1920s. This version mixes old-world sourdough with modern shortcuts. *Did you know sourdough was likely the first leavened bread?* Now it’s your turn. Will you bake these for a cozy morning or a weekend treat? Tag me if you do—I’d love to see your twists!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Sourdough discard | 1 cup | |
| Whole milk | 1 cup | warm (100°F-110°F) |
| Granulated sugar | 1/4 cup | |
| Unsalted butter | 1/4 cup | softened |
| Large egg | 1 | |
| All-purpose flour | 3 & 3/4 cups | up to 4 cups as needed |
| Salt | 1 tsp | |
| Instant yeast | 2 tsp | |
| Unsalted butter | 5 tbsp | softened |
| Brown sugar | 1 cup | packed |
| Ground cinnamon | 2 tbsp | |
| Cream cheese | 4 oz | softened |
| Butter | 1/4 cup | softened |
| Powdered sugar | 1 & 1/2 cup | |
| Vanilla bean paste | 1 tsp | |
| Milk | 2-4 tbsp | to thin out frosting |
Easy Sourdough Cinnamon Rolls with a Yeast Boost
Step 1 Mix warm milk, yeast, and a bit of sugar in a bowl. Let it sit until bubbly, about 5–10 minutes. This wakes up the yeast for fluffy rolls. (Hard-learned tip: Too-hot milk kills yeast—test it like baby formula!)
Step 2 Stir in sourdough discard, egg, and remaining sugar. Blend well—no lumps! The discard adds tang but needs yeast’s lift.
Step 3 Add flour, softened butter, and salt. Knead until smooth, 8–10 minutes by hand or mixer. Sticky dough? Add a sprinkle more flour.
Step 4 Let dough rise in a greased bowl 1 hour. Cover with a damp towel—drafts ruin the rise. *Fun fact: Sourdough makes rolls stay fresh longer!* What’s your biggest baking fail? Share below!
Cook Time: 22 minutes Total Time: 2 hours 15 minutes Yield: 12 rolls Category: Breakfast, Dessert
3 Twists on Classic Cinnamon Rolls
Apple Pie Toss diced apples into the cinnamon filling. Add a dash of nutmeg for cozy vibes.
Chocolate Hazelnut Swap cinnamon for cocoa powder. Spread Nutella before rolling—kids will beg for seconds.
Salted Caramel Drizzle melted caramel over frosting. Finish with flaky sea salt for sweet-salty magic. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Sweet Masterpiece
Pair rolls with crispy bacon or fresh berries. A dollop of whipped cream never hurts. Drink match: Cold milk or a frothy latte. For a treat, try spiked coffee with Kahlúa. Which would you choose tonight?
Keep Them Fresh or Freeze for Later
These sourdough cinnamon rolls taste best fresh, but you can store them too. Let them cool first, then cover tightly. They’ll last 2 days at room temp or 5 days in the fridge. To freeze, wrap rolls (frosted or unfrosted) in foil for up to 3 months. Thaw overnight, then warm in a 300°F oven. *Fun fact: Freezing unfrosted rolls helps the texture stay perfect.* Batch-cooking tip: Double the filling and freeze half for next time. Why this matters: Sourdough discard adds tangy depth, but yeast keeps them fluffy. Ever tried freezing baked goods? Share your tricks below!Fix Common Cinnamon Roll Struggles
Sticky dough? Add flour 1 tablespoon at a time until it pulls from the bowl. Rolls not rising? Check yeast expiration—or let dough sit in a warm spot (like near a preheating oven). Filling leaking out? Chill rolled dough 10 minutes before slicing. Why this matters: Small tweaks save time and stress. My neighbor Linda once forgot the yeast—still tasty but dense! Which step trips you up most: rolling, rising, or frosting?Your Questions, Answered
Q: Can I make these gluten-free?
A: Swap flour for a 1:1 gluten-free blend, but add 1 extra tbsp milk.
Q: How far ahead can I prep?
A: Assemble rolls, cover, and refrigerate overnight. Bake straight from the fridge.
Q: What’s a good butter swap?
A: Coconut oil works, but the flavor will be slightly nutty.
Q: Can I halve the recipe?
A: Yes! Use a 9×9 pan and bake 18-20 minutes.
Q: Why vanilla bean paste?
A: It’s richer than extract, but either works.
Bake, Share, and Enjoy!
Nothing beats pulling warm cinnamon rolls from the oven. The smell alone is worth it. Tag me@SpoonSway on Pinterest with your creations—I’d love to see your twists! Happy cooking! —Sarah Cooper.
Quick Sourdough Discard Cinnamon Rolls with Yeast
Description
Enjoy fluffy, yeasted sourdough discard cinnamon rolls with a rich cream cheese frosting—perfect for breakfast or dessert.
Ingredients
Instructions
- In a large bowl combine 1 tablespoon granulated sugar, warm milk and yeast. Mix and let it rise for 5-10 minutes.
- Add in the sourdough discard, the rest of the sugar, and the egg. Mix well.
- Add the flour, softened butter, and salt to the bowl. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes or until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
- Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- In a small bowl, mix the brown sugar and ground cinnamon until well combined.
- After the first rise, punch down the dough and roll it out on a lightly floured surface into a large rectangle (about 18×12 inches).
- Spread the softened butter on there then sprinkle with the cinnamon filling evenly over the rolled-out dough.
- Starting from the long side, tightly roll the dough into a log. Cut the log into 12 even slices.
- Place the rolls in a greased 9×13 inch baking dish. Cover and let them rise for another 30 minutes or until the rolls touch.
- Preheat your oven to 350F when you have about 10 minutes left of your second rise.
- Bake the cinnamon rolls for 22 minutes, or until golden brown.
- In a medium bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla bean paste and beat until well combined. Add milk, one tablespoon at a time, until you reach your desired consistency.
- Spread the cream cheese frosting over the warm cinnamon rolls and serve!
Notes
- For extra richness, substitute half the milk with heavy cream. Store leftovers in an airtight container for up to 3 days.
Sourdough, Cinnamon Rolls, Yeast, Cream Cheese Frosting