soft, small batch sourdough discard cinnamon rolls are ready in two hours or less! Made with a satiny cream cheese frosting, and can easily double the recipe if you want more rolls 🙂
Do you ever feel like you just need a cinnamon roll? But maybe you are low on time or low on energy…or maybe you really do not want a huge batch of cinnamon rolls for you, yourself, and your stomach. I have been there and now I have the perfect recipe for you.
Small batch sourdough discard cinnamon rolls are made with a the perfect amount of cinnamon and sugary sweet filling. They are baked in a pool of heavy cream and maple syrup to get an extra gooey, tender bite. And to top it off, they are lathered in a satiny cream cheese frosting.
And of course, as the name implies, they are made with sourdough discard giving them that extra zhuzh. You also get to feel better about not wasting or throwing away sourdough. Win-freaking-win.
How many rolls are in this recipe?
This recipe makes about 8-10 average sized rolls. I know this will vary based on everyone’s definition of what a cinnamon roll size should be. Think about the size of the palm of your hand. You could also cut them smaller and therefore ‘shorter’ rolls will be created, and you’ll have more of them.
What pan should be used for small batch cinnamon rolls?
I fit them all in my Pyrex 7×11” glass baking dish. It is like the miniature version of a glass cake pan. If you prefer your rolls to be baked as individual pieces, get a large rectangular pan and spread them out accordingly. Your rolls, your rules baby!
How long do cinnamon rolls take to make?
This recipe will (should) be done within 2 hours, start to finish. Everyone works at their own pace in their kitchen so plan accordingly, but that is a fair estimate of time. We are not relying on the sourdough to be the yeast or rising agent in this recipe. Small batch sourdough discard cinnamon rolls are made with instant yeast which gives them an extra oomph and significantly decreases the time it takes to rise.
Speaking of rising times…
This recipe also only has one rise. YES a single rise. Usually when making bread there is at least two separate rising times. This is to help enhance texture and flavor. Cinnamon rolls are forgiving by nature since we are loading them up with delicious fillings and frostings, and they are still super soft and tender once baked.
They do have a ‘rest’ period of about 10 minutes, and this is while you multi task and make the cinnamon filling. I am all about efficiency here! In this recipe you still get a super quick, light and scrumptious, bakery quality cinnamon roll.
Cream cheese frosting
Cream cheese frosting is like the wealthy older auntie of the frosting world. She’s rich both in flavor and style. Cream cheese brings a subtle tang to the flavor profile of cinnamon rolls, and helps to level out the sweetness. If you do not like cream cheese frosting I am including an optional ‘regular’ frosting.
I aim to please.
Another thing to consider is that cream cheese frosting requires refrigeration so if you plan on leaving this out for a party or brunch, keep in mind it should be refrigerated after about 2 hours at room temperature.
How to store sourdough discard cinnamon rolls
As mentioned above, if you choose to use the cream cheese frosting, they require refrigeration.
They will stay fresh in the fridge for up to 3 days, which is my personal rule of thumb. Easily reheat them in the microwave for 15 seconds or so.
You can also freeze baked, un-frosted cinnamon rolls for a couple months. Wrap them in plastic wrap and then place in ziploc bag.
How to achieve the best small batch sourdough discard cinnamon rolls
Preparation:
-grease a 7×11” baking dish (or larger). I use a light coating of butter. Set aside.
Make the Cinnamon Roll Dough
-In the bowl of a stand mixer, combine all ingredients for the cinnamon roll dough. Using dough hook, mix for about one minute until you have a rough/shaggy looking dough. Cover with a kitchen towel and rest for about 10 minutes. While it is resting, prepare your cinnamon roll filling.
Cinnamon roll filling:
-To make the filling, soften 1 tablespoon of butter in the microwave safe bowl. Once softened, add in the granulated sugar, brown sugar, cinnamon, and flour. Mix well and set aside.
Continue on making the dough, turn the mixer back on and mix for about five more minutes until you achieved a smooth, soft dough.
-Roll the dough out on a clean counter into the shape of a rectangle approximately 15“ x 10“.
-Sprinkle evenly and gently push the cinnamon filling into the dough.
-Roll the dough up along the longest side, then pinch the seams and place seam side down on the counter.
Cut into 1-2” pieces depending on how tall you want your cinnamon rolls. Place in prepared baking dish, swirl sides facing up/down.
-Allow to rise covered for 40-50 minutes, until approximately doubled in size. During this time, preheat the oven and place the cinnamon rolls next to the heat to help speed up the rising time.
Make the cream mixture
-Simply enough, combine the heavy whipping cream and maple syrup in a small bowl, set aside until cinnamon rolls have doubled. Pour over the cinnamon rolls before they go into the oven to be baked.
-Bake cinnamon rolls for 20-25 minutes until lightly golden or internal temperature is about 200F.
-Allow to cool slightly before frosting. Otherwise frosting will melt and be a hot mess!
Make the frosting
-combine all 4 ingredients in a small-mid size bowl and mix well, adding extra powdered sugar if necessary. If butter or cream cheese is taken right from the fridge, it will not mix well, so be sure to warm it up in microwave for a few seconds or leave out at room temperature for 30 minutes or so until it is soft enough to work with.
-Frost cinnamon rolls and enjoy!
Things that helped in the kitchen for this recipe, and can help you too:
Pyrex glass baking pan (7×11)– amazon
Kitchen scale -from amazon, this one I used for 1-2 years, its inexpensive but gets the job done! The one I currently have is unavailable, but maybe your luck will change that when you stumble upon this post!
Kitchen-aid stand mixer– amazon, or Costco- Like many of my essentials, I’ve had mine for 9+ years, don’t let the big price tag scare you.
Food thermometer (amazon) to check the temperature of basically everything and anything. One of my most used and underrated kitchen tools.
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 🙂
Small batch sourdough discard cinnamon rolls
Ingredients
Cinnamon roll dough
- 50 g sourdough discard
- 125 g warm water
- 2 teaspoons instant yeast
- 2 teaspoons granulated sugar
- 1 teaspoon sea salt
- 2 tablespoons salted butter
- 250 g all purpose flour
Cinnamon sugar filling
- 1 tablespoon melted butter
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 1/2 teaspoons cinnamon
- 1/2 tablespoon flour
Cream mixture in pan
- 3 tablespoons heavy whipping cream
- 1 tablespoon maple syrup
Cream cheese frosting
- 2 ounces cream cheese softened
- 1 tablespoon butter softened
- 1 tablespoon heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- In the bowl of a stand mixer, combine all ingredients for the cinnamon roll dough. Using a dough hook, mix for about one minute until you have a rough/shaggy looking dough. Cover with a kitchen towel and rest for about 10 minutes. In the meantime, prepare your cinnamon roll filling.
- Cinnamon roll filling:
- To make the filling, soften 1 tablespoon of butter in the microwave safe bowl. Once softened, add in the granulated sugar, brown sugar, cinnamon, and flour. Mix well and set aside.
- Continue on making the dough, turn the mixer back on and mix for about five more minutes until you achieve a smooth dough.
- Roll the door out on a clean counter into the shape of a rectangle approximately 15“ x 10“.
- Sprinkle evenly and gently push the cinnamon filling into the dough.
- Roll the dough up from the longest side, then pinch the seams and place seam side down on the counter. Cut into 1-2” pieces depending on how tall you want your cinnamon rolls. Place in buttered baking dish, swirl sides facing up/down.
- Cover with kitchen towel and allow to rise for 40-50 minutes, until approximately doubled in size. During this time, preheat the oven and place the cinnamon rolls next tot the heat to help reduce the rising time.
- Make the cream mixture
- Simply enough, combine the heavy whipping cream and maple syrup in a small bowl, set aside until cinnamon rolls have doubled. Pour over the cinnamon rolls before they go into the oven to be baked.
- Bake cinnamon rolls for 20-25 minutes until lightly golden or internal temperature is about 200F
- Allow to cool slightly before frosting. Otherwise frosting will melt and be a hot mess!
- To make the frosting, combine all 4 ingredients in a small-mid size bowl and mix well, adding extra powdered sugar if necessary. If butter or cream cheese is taken right from the fridge, it will not mix well, so be sure to warm it up in microwave for a few seconds or leave out at room temperature for 30 minutes or so until it is soft enough to work with.
