This cinnamon roll recipe combines the best of both worlds: the predictable convenience of fast-acting yeast with the deep nuanced flavors in sourdough. Sourdough starter contributes the inherent tang of fermentation, while commercial yeast allows the dough to rise quickly so your cinnamon rolls won’t be too sour, resulting in cinnamon rolls with a balanced flavor. Since you’ll be using commercial yeast, you can make this recipe all in one day and it comes together in less than 3 hours.
What Is Sourdough Discard?
Sourdough starter is a mixture of flour and water that harvests naturally occurring yeasts from the environment. When allowed to ferment, the bubbly starter makes bread rise without commercial yeast. Sourdough starter ferments dough very slowly, allowing the resulting bread to develop deeper flavors that aren’t always possible from using active dry or instant yeast. Starters are living things and have to be fed on a regular basis, so sourdough enthusiasts often end up with a lot of sourdough discard—i.e. excess starter that’s “discarded” because it is not strong enough to make bread rise on its own. Rather than actually discarding it, you can put it to use in baked goods. It adds a boost to the rise of doughs containing commercial yeast (like this one), and contributes tons of flavor.
A Secret to Soft and Fluffy Cinnamon Rolls
The unexpected addition of another pantry staple guarantees that these rolls bake up soft and fluffy: cornstarch. When mixed with all-purpose flour, a little cornstarch lowers the protein content of the dough slightly while still encouraging a good rise. This results in cinnamon rolls that have a really tender and airy texture.
Make Ahead and Rise Overnight
You can make your dough up to 24 hours ahead of time and let it bulk ferment in the refrigerator. Alternatively, you can shape your rolls the night before, refrigerate them, and bake them in the morning for a warm, irresistible breakfast treat.
Swaps and Substitutions
This recipe is also endlessly adaptable. Get creative!
Fancy up the filling: Add nuts, dried fruit, or diced apples to your cinnamon filling. You can even add other spices, such as cloves, nutmeg, ginger, or allspice. Riff on the frosting: I love changing up my glaze by adding apple cider, maple syrup or a little bit of runny honey.
Dreams of Cinnamon Swirls
Cinnamon Sticky Buns Cinnamon Babka Povitica Classic Coffee Cake Classic Cinnamon Rolls
I developed this recipe so you can make it entirely by hand, but you can definitely use a stand mixer instead.
1 1/4 cup (282g) whole milk 1/3 cup (75g) sugar 2 large eggs 1/2 cup (113g) sourdough discard 2 1/4 teaspoons (7g) active dry yeast 4 1/2 cups (540g) all-purpose flour 1/4 cup (30g) cornstarch 1 teaspoon (6g) kosher salt 8 tablespoons (113g) unsalted butter, softened
For the filling
1 cup (170g) brown sugar 1/2 cup (113g) granulated sugar 1 tablespoon (10g) ground cinnamon 1/2 teaspoon (4g) kosher salt 4 tablespoons (56g) unsalted butter, softened
For the frosting
3.5 ounces/100g (7 tablespoons) cream cheese, softened 1/2 cup (65g) powdered sugar 1 tablespoon (14g) unsalted butter, softened 2 tablespoons (28g) whole milk
Knead the dough until it looks completely smooth, about 5 minutes. Round the dough into a tight ball and return it to the bowl. Cover the dough with plastic wrap. These rolls are best enjoyed the day they are baked, but will keep well in an airtight container at room temperature for up to 3 days. The refrigerator tends to dry out bread, so it’s best to avoid refrigerating these rolls. Did you love the recipe? Leave us stars below!
