Ingredients

1 cup (240g) sourdough discard (unfed, cold from fridge is fine)

1½ cups (180g) all-purpose flour (plus up to ½ cup extra, as needed)

2 tbsp sugar

1 tbsp baking powder

½ tsp salt

6 tbsp (85g) cold unsalted butter, cubed

⅓ cup (80ml) milk (plus more if needed)

1 tsp vanilla extract

¼ cup (50g) brown sugar (or more, to taste)

1 tbsp ground cinnamon

2 tbsp (28g) softened unsalted butter

½ cup (60g) powdered sugar

1 tbsp milk

½ tsp vanilla extract

Instructions

Step 1: In a large mixing bowl, whisk together 1½ cups flour, sugar, baking powder, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the sourdough discard, milk, and vanilla extract until a soft, slightly sticky dough forms. Add more flour, 1 tablespoon at a time, if needed to make the dough workable.

Step 2: Turn the dough out onto a floured surface. Gently knead 3–4 times—just enough to bring it together without overworking.

Step 3: Roll the dough into a 10×14-inch rectangle. Spread the softened butter evenly over the surface. Mix the brown sugar and cinnamon together, then sprinkle evenly on top. Roll the dough tightly from the long side into a log and slice into 8 even rolls.

Step 4: If the dough is still sticky, place the sliced rolls on a baking tray and refrigerate for 10–15 minutes for easier handling.

Step 5: Preheat the oven to 400°F (200°C). Arrange the rolls in a parchment-lined 9-inch round pan or on a small baking sheet. Bake for 15–20 minutes, or until golden brown and fully baked in the center. Some ovens may require up to 25 minutes.

Step 6: While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract until smooth to make the glaze. Drizzle the glaze over the warm rolls right after they come out of the oven.

Step 7: Serve immediately while warm, soft, and gooey for the best experience.

Tips & Variations

Use colder butter and work quickly when cutting it into the flour to achieve a flaky texture.

If you prefer a richer dough, substitute milk with half milk and half cream.

Add chopped nuts or raisins to the cinnamon sugar filling for added texture and flavor.

For a dairy-free option, use vegan butter and plant-based milk in equal amounts.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use unfed sourdough discard as it has a neutral flavor and the right consistency. Active starter may alter the dough texture and taste.

Do I need to proof the dough before baking?

No, this recipe is designed as a quick bake using baking powder, so no proofing is required. The rolls rise during baking thanks to the baking powder.