How to make Eggless Sourdough Cinnamon Rolls from Discard

Eggless Sourdough Cinnamon Rolls recipe using the sourdough Discard!

And if you are assuming that it’s a discard recipe, and could not be good enough. Then I am sorry to disappoint you. This yields the best fluffy, soft, and dreamy cinnamon rolls!

Well if you still have doubts give it a try...

I like my cinnamon rolls soft and fluffy throughout... I just hate the ones with hard or crisp top edges. And if your liking coincides with mine, follow along.

This is the same day recipe but can be easily made overnight. Refer to the overnight sourdough discard Cinnamon rolls section.

This is my go-to recipe, the dough hydration is not very high, so the dough is much easy to handle. Just ensure proper kneading as per the instruction, this will be the most forgiving cinnamon roll dough of your life. 

I have tried to give detailed instructions so that there are no scopes of messing up. I have also shared my tips and little tricks to make neat cinnamon rolls. 

These sourdough discard Cinnamon rolls can beat any yeast recipe. They are super addictive and the most dreamy and fluffy cinnamon rolls with luscious cream cheese and butter frosting.

Looking for more sourdough discard recipes?

• Fried sourdough starter to make your life easy: 5 recipes!
  
• How to make Naan using the Sourdough Discard
  
• A complete guide for wheat pita bread: sourdough/ Yeast

I like to create a no-waste recipe. So, the frosting and filling are just enough for this recipe and hopefully, you will have no leftover frosting, etc.

Rest give this recipe a try and do let me know your thoughts.

Ingredients for making the Eggless Sourdough Discard Cinnamon rolls

Sourdough Discard

Let us start with the sourdough discard first. If you refrigerate your sourdough starter, like me, then you have to take it out at least an hour or half an hour before making the dough. Let it get bubbly on the countertop before using it.

Measuring the starter is the key here. Do not go blindly by the volume in the ingredient list. The density of the starter largely varies. So make a point to weigh the starter.

Also, use the starter that is being fed on bread flour only. 

Well, if you are substituting bread flour with all-purpose flour in the recipes, then off Couse you will use the starter fed with it only.

Bread Flour

Bread flour has more elasticity owing to the high gluten percentage. Hence it can rise more than the all-purpose flour. The rolls made with bread flour will be more fluffy.

One can definitely make them with all-purpose flour.

Milk and butter

I like to microwave the milk for 30 seconds to quickly bring it to room temperature. Also, make sure to melt the butter. Neither the milk nor the butter should be hot.

Heavy cream

Heavy cream is the secret ingredient that makes this Sourdough discard cinnamon rolls super soft and dreamy.

Alternately use ¼ cup of dry milk powder, it also works wonders in making the bread soft, moist, and fluffy. I also retain a tablespoon of heavy cream to brush over these baked sourdough discard cinnamon rolls as they come out of the oven.

Preparing the dough for the Sourdough Cinnamon Rolls from the discard 

Start early in the day

•   Take out the sourdough starter from the fridge about half an hour before feeding and removing the discard. (if using the refrigerated starter). It should be bubbly. Make a point to weigh the starter as their densities vary largely with the yeast activity inside them. 

Measure the ingredients

•  It is always a good idea to weigh all the ingredients when baking. I highly recommend going by weight than volume in bread-related recipes.
  

• In the bowl of a stand mixer combine all the ingredients; bread flour, melted butter (salted), heavy cream, Lukewarm milk, Sugar, and the sourdough starter discard. Retain 1 tablespoon of heavy cream.

Kneading the dough for Cinnamon Rolls

 Start kneading in the stand mixer at the lowest speed. After kneading at this speed for 3-4 minutes increase the speed to second and knead the dough for 8-9 more minutes or until the dough becomes smooth. Add a tablespoon or more of flour do not add too much) if the dough still feels sticky.

Towards the end, increase the speed to high and knead for a minute or two. So that the dough comes together and completely leaves the bottom of the bowl. The total kneading process can take 12-15 minutes depending on the type of flour. 

If the dough still feels sticky. Remove the hook and cover the bowl and let the dough rest for 15 minutes. Then knead again till comes together as a smoother dough.

If kneading with hands, just ensure to knead until the dough becomes smooth and elastic. I recommend using the stretch and fold method.

First proofing

When done kneading, make the dough into a round shape and transfer to a big greased bowl. Cover with a cling wrap and place in the warm corner of the kitchen. I like to place mine in the oven, with the lights on. Sometimes on cool winter days, I also place a pan of boiling water inside the oven with the proofing dough. It makes proofing quick.

When the dough doubles in size, remove it onto a working surface. Make a round and divide the dough into two equal parts. Cover and let them rest for 5-10 minutes, while you prepare the filling for the sourdough Cinnamon Rolls.

Preparing the filling for Cinnamon Rolls

For making the filling of the Sourdough Cinnamon Rolls , into a bowl add room temperature butter, brown sugar, vanilla essence, salt, and cinnamon powder. Using a spatula mix until well combined. Set aside.

Feel free to replace dark brown sugar with your choice of sugar. Be it coconut sugar, light brown, or even white sugar.

If you like your cinnamon rolls sweeter, add more sugar to the filling.

The butter for making the filling should be just soft and not melted at all. If the butter is melted or even slightly melted, the filling will be greasy, and spreading it will make the dough wet. This makes the overall rolling and cutting job so so difficult. So, we always want to use soft butter and make a creamy filling.

Preparing the Sourdough Cinnamon Rolls  

Take one part of the dough and flatten using your fingers. Then switch to a rolling pin and roll the dough for about a cm thick sheet. Do dust the surface with some flour before rolling, else the dough will stick to the surface. Alternately use a silicone mat to roll the dough.

Spread the filling on the dough sheet evenly and gently start to roll the sheet into a log.

When fully rolled, use a dental floss thread to cut the roll into equal pieces. 

Gently push the dental floss thread under the log and when it reaches the point to cut, just lift the floss upward, and crisscross them firmly to obtain a neat cut. Repeat throughout the log. Alternately you can use a knife, but I find it much easier to do get neat slices with dental floss without squishing out even a tiny bit of the filling!

One log should give you 11 rolls, about 3 inches tall. Transfer them gently using a spatula or a bench scraper into the baking pan, placing them about an inch apart. I like to use a 10 inch round springform pan. This recipe will yield 22 such cinnamon rolls. But, if you like huge rolls, use a 12-inch springform pan, and roll the entire dough into one large sheet only. Slice the log into 6-inch tall rolls. This will yield 11 large cinnamon rolls. 

 Or you can go creative. Make the braided cinnamon twists and transfer to a cupcake pan. Or make a braided wreath. There are numerous possibilities. 

Second Proofing

Cover the Cinnamon Rolls with a cling wrap, greased from the contact side so that it does not stick to the risen rolls. 

 Let it double in size or until the rolls have risen enough to fill all the gaps in the pan. It should take 2-4 hours depending on your kitchen temperature. Choose to place them in the oven with the light on.

Baking

When the rolls double up, pull them out and preheat the oven to 370 ⁰F .

Place the Sourdough Cinnamon Rolls in the center rack and bake for about 30 minutes or until the top turns slightly golden brown.

When done, remove the cinnamon rolls from the oven and brush the top with the retained heavy cream. This prevents the top of the buns from getting hard or crispy. This step is a must to keeps the cinnamon rolls soft throughout.

Now, set aside and let the cinnamon rolls cool.

Preparing the Frosting for the Sourdough Cinnamon Rolls

In a bowl combine room temperature cream cheese and butter. I suggest using a hand mixer to beat them. Beat the cheese and butter at medium speed until they become light and fluffy.

Then, add the vanilla essence and half of the powdered sugar. At low-speed mix until everything combines. Now add the remaining powdered sugar and mix again.

When our frosting turns creamy and luscious, it is ready to be spread on our gorgeous Sourdough discard Cinnamon Rolls.

Spread on the cinnamon rolls or dunk the cinnamon rolls in the frosting!

Overnight sourdough discard Cinnamon rolls

When I am making sourdough bread recipes, I always go for overnight proofing. It helps with the flavor and texture of the bread.

But when I am using the sourdough starter to make recipes like cinnamon rolls, which are going to be sweet and flavored with cinnamon and brown sugar and frosted with cream cheese, and butter, overnight proofing is unnecessary.

Go for overnight proofing for the sourdough discard cinnamon rolls only if your schedule demands so.

Start in the evening. Then you can let the dough cold rise in the refrigerator overnight.

Next morning, start early with shaping so that they have enough time to proof again before baking. The proofing time will vary on the ambient temperature. It can take from 2 hours to 5 hours. So do not go by time. Instead, look for the volume.

When you feel that the buns have risen more than double in their size and they look much fuller. They are ready to be baked!

Same day Sourdough cinnamon rolls:

Start early in the day. If using a refrigerated starter, let the starter jar stay at room temperature for about half an hour before removing the discard. Measure and remove the discard and feed the rest.

Knead the dough as per instructions and let it proof until it doubles in size. It can take 3 -6 hours depending on the ambient temperature. Then, shape and let it proof for 2-3 hours ( or until it doubles in size) before baking. If you start at 9 a.m., hopefully, you will be able to bake the cinnamon rolls around 5 or 6 p.m. Though, it highly depends on the ambient temperatures.

These Sourdough Cinnamon Rolls from the discard can beat any yeast recipe. They are super addictive and the most dreamy and fluffy cinnamon rolls with luscious cream cheese and butter frosting.

Do not forget to tag us on Instagram if you try this recipe.

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5 from 3 votes

Sourdough Cinnamon Rolls from the discarded starter

Sourdough Cinnamon Rolls made with discarded sourdough starter. These cinnamom rolls are Cinnabon like, super soft, fluffy, addictive and eggless .

Course Breakfast

Cuisine American

Keyword discard recipes, eggless cinnamon rolls, fluffy soft cinnamon rolls, sourdough cinnamon rolls, sourdough cinnamon rolls from the discared starter

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Inactive time 8 hours hours

Total Time 9 hours hours

Servings 22

Calories 192kcal

Author Meenakshi

Ingredients

Ingredients for Dough

• 3 cups Bread Flour
• 1 ½ cups whole milk
• 3 tablespoon butter melted
• ¼ cup heavy cream ( optional)
• 1 teaspoon Sugar
• ½ cup ripe starter

Ingredients for Filling

• 4 tablespoon unsalted butter room temperature
• ¾ cup dark Brown sugar
• ¼ teaspoon salt
• 2 teaspoon cinnamon powder
• ¼ teaspoon vanilla extract

Ingredients for Frosting

• 4- ounce cream cheese
• 3 tablespoon butter
• 1 ½ cup powdered sugar
• 2 teaspoon vanilla extract

Instructions

Preparing the dough for the Eggless Cinnamon rolls from the Sourdough Discard:

• Start early in the day. Take out the starter from the fridge if using refrigerated starter about half an hour before feeding and removing the discard. It should be bubbly. Measure the starter
• Measure the ingredients. In the bowl of a stand mixer combine all the ingredients; bread flour, melted butter (salted), heavy cream, Lukewarm milk, Sugar, and the sourdough starter discard. Retain 1 tablespoon of heavy cream.
• Start kneading in the stand mixer at the lowest speed. After kneading at this speed for 3-4 minutes increase the speed to second and knead the dough for 8-9 more minutes or until the dough becomes smooth. Add a tablespoon or more of flour do not add too much) if the dough still feels sticky.
• Towards the end, increase the speed to high and knead for a minute or two. So that the dough comes together and completely leaves the bottom of the bowl. The total kneading process can take 12-15 minutes depending on the type of flour.
• If kneading with hands, ensure to knead until the dough becomes smooth and elastic. I recommend using the stretch and fold method.
• When done kneading, make the dough into a round shape and transfer to a big greased bowl. Cover with a cling wrap and place in the warm corner of the kitchen. I like to place mine in the oven, with the lights on.
• When the dough doubles in size, remove it onto a working surface. Make a round and divide the dough into two equal parts. Cover and let them rest for 5-10 minutes, while you prepare the filling.

Preparing the filling:

• In a bowl add the room temperature butter, brown sugar, vanilla essence, salt, and cinnamon powder. Using a spatula mix until well combined. Set aside.

Preparing and baking the Sourdough Cinnamon Rolls

• Take one part of the dough and flatten using your fingers. Then switch to a rolling pin and roll the dough for about a cm thick sheet. Do dust the surface with some flour before rolling, else the dough will stick to the surface. Alternately use a silicone mat to roll the dough.
• Spread the filling on the sheet evenly and gently start to roll the sheet into a log.
• When fully rolled, use a dental floss thread to cut the roll into equal pieces. Gently push the dental floss thread under the log and when it reaches the point to cut, just lift the floss upward, and crisscross them firmly to obtain a neat cut. Repeat throughout the log. Alternately you can use a knife, but I find it much easier to do get neat slices with dental floss without squishing out a tiny bit of the filling.
• One log should give you 11 rolls, about 3 inches tall. Transfer them gently using a spatula or a bench scraper into the baking pan, placing them about an inch apart. I like to use a 10 inch round springform pan. This recipe will yield 22 such cinnamon rolls. But, if you like huge rolls, use a 12-inch springform pan, and roll the entire dough into one large sheet only. Slice the log into 6-inch tall rolls. This will yield 11 large cinnamon rolls. Or you can go creative. Make the braided cinnamon twists and transfer to a cupcake pan.
• Cover the rolls with a cling wrap, greased from the contact side. Let it double in size or until the rolls have risen enough to fill all the gaps in the pan. It should take 2-4 hours depending on your kitchen temperature. Choose to place them in the oven with the light on.
• When the rolls double up, pull them out and preheat the oven to 370 ⁰F .
• Place the cinnamon rolls in the center rack and bake for about 30 minutes or until the top turns slightly golden brown.
• Remove from the oven and brush the top with the retained heavy cream. This prevents the
• top of the buns from getting hard or crispy. It step must to keeps the cinnamon rolls soft throughout.
• Now, set them aside and let the cinnamon rolls cool.

Preparing the Frosting

• In the meantime, prepare the frosting. In a bowl, combine room temperature cream cheese and butter. Using a hand mixer, beat them at medium speed until they become light and fluffy. Now add the vanilla essence and half the powdered sugar. At low-speed mix until everything combines. Now add the remaining powdered sugar and mix again.
• Spread on the cinnamon rolls or dunk the cinnamon rolls in the frosting! Do as your heart desires.... Just Enjoy!

Notes

Recipe notes:

• Replace bread flour with an equal quantity of all-purpose flour.
• You can replace heavy cream with dry milk powder.
• Make sure that the dough has proofed enough before shaping. It should have at least doubled up in volume.
• Replace Dark brown sugar with your choice of sugar. Be it coconut sugar, light brown, or even white sugar.
• Add more sugar in the filling, if you like them sweeter.
• The butter for making the filling should be just soft and not melted at all.
• Use dental floss to cut the neat Cinnamon rolls without squeezing out the filing.
•  Make sure the cream cheese and butter are at room temperature before making the frosting.
•  In the frosting recipe, replace butter with an equal quantity of vegetable shortening if you like. Or use whipped cream.

 

Nutrition Facts