Sourdough Cinnamon Rolls – Rich, gooey cinnamon rolls made with sourdough starter, and drizzled with a cream cheese frosting
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Happy Friday! It’s almost the weekend, and also it’s almost Mother’s Day, and you should totally make these for your mom. She deserves them.
Everybody loves cinnamon rolls, that’s just a fact of life. But these are not plain, boring cinnamon rolls. These are made with sourdough starter discard, and it gives them a sturdy texture (which is a good thing, trust me) and subtle sour tones without being full-on SOURDOUGH.
You guys know I’m a little bit obsessed with using sourdough starter discard in recipes, because sourdough is such a good flavor but making the starter requires throwing out so much dough and I’m just not into that. So I’ve created a few recipes that use up the starter discard: Blueberry Sourdough Scones, Sourdough Chocolate Cake, and now these Sourdough Cinnamon Rolls.
I kind of switched up the whole cinnamon roll shape thing here by baking them in individual muffin tins, but you can totally make the cinnamon rolls in a normal baking pan. They’re equally delicious either way.
Here’s What I Used:
- 2¼ tsp. dry active yeast
- ½ cup nondairy milk, plus more if dough is very dry
- ½ cup vegan butter, divided
- ¼ tsp. salt
- 2½ cups all-purpose flour
- 1 cup sourdough starter discard
- 1½ tsp. cinnamon
- ¼ cup + 1 Tbsp. granulated sugar
- 2 Tbsp. vegan butter
- 1 cup powdered sugar
- 2 ounces vegan cream cheese
- ¼ tsp. vanilla extract
- Heat the milk and 3 Tbsp. of the butter until warm (about 110ºF).
- Sprinkle in the yeast and let rest 10 minutes.
- Add the yeast to the bowl of a stand mixer (fitted with a dough hook), along with 1 Tbsp. granulated sugar, salt, and 1 cup flour.
- With the mixer on low, gradually add the remaining flour, then the sourdough starter. Increase the mixer speed to medium and let knead 5 minutes until the dough comes together. Keep an eye on the moisture of the dough. Once kneaded, the dough should form a solid ball and be sturdy but soft when you poke it. If the dough is wet or sticky, add a Tbsp. of flour.
- Place dough in a lightly-oiled bowl, cover with a clean dish towel, and let rise in a warm spot for 1 hour until doubled in size.
- Dump dough onto a floured surface, then roll into a large rectangle. Melt remaining butter and brush most of it over the dough (save a small amount of melted butter to brush over rolls right before baking), then sprinkle with cinnamon and ¼ cup granulated sugar.
- Roll tightly, making sure to pinch the seam tightly. Cut rolls to desired size, then place either in a baking pan or into individual muffin tins.
- Cover with a clean dish towel and place in a warm place to rise. Let rise 30-45 minutes, until the rolls are big and puffy, but not quite doubled in size.
- When the rolls are almost done rising, preheat the oven to 350ºF.
- Brush rolls with remaining melted butter, then bake 25-30 minutes until golden brown.
- To make the cream cheese frosting, combine all frosting ingredients in a bowl and mix until smooth. Drizzle over warm cinnamon rolls.
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