Here’s what I baked today! (Sourdough discard cinnamon rolls recipe!) #sourdough #cinnamonrolls

Sourdough Discard Cinnamon Rolls 🌸
Made these today to make Mother’s Day weekend a little extra special.
They’re soft, buttery, and swirled with cinnamon sugar goodness—all while using up some of that sourdough discard we always have in the fridge 🙌
Topped with the dreamiest vanilla bean cream cheese frosting, they’re truly a bakery-style treat you can make at home.
📌 Save this to make next weekend (or right now 😉):
DOUGH INGREDIENTS
1 cup sourdough discard
1 cup whole milk, warm (100F–110F)
¼ cup granulated sugar
¼ cup unsalted butter, softened
1 large egg
3¾ to 4 cups all-purpose flour
1 tsp salt
2 tsp instant yeast
FILLING
5 tbsp unsalted butter, softened
1 cup brown sugar, packed
2 tbsp ground cinnamon
FROSTING
4 oz cream cheese, softened
¼ cup butter, softened
1½ cups powdered sugar
1 tsp vanilla bean paste
2–4 tbsp milk
INSTRUCTIONS:
Combine 1 tbsp of sugar, warm milk & yeast. Let it sit for 5–10 min until bubbly.
Add sourdough discard, rest of the sugar, egg—mix well.
Mix in flour, butter, salt. Knead 8–10 min until smooth and elastic.
Let dough rise in a greased bowl for 1 hour.
Mix brown sugar and cinnamon for filling.
Roll dough to 18×12″, spread softened butter, sprinkle cinnamon sugar mixture.
Roll into a log, slice into 12. Place into greased 9×13” pan.
Let rise 30 minutes.
Bake at 350F for 22 minutes.
Make frosting by beating cream cheese + butter, add sugar, vanilla, and milk until smooth.
Spread frosting over warm rolls and enjoy!
💬 Let me know if you make these or tag someone who needs this recipe!

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