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Fluffy Overnight Sourdough Discard Cinnamon Rolls with Cream Cheese Glaze

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These fluffy overnight sourdough discard cinnamon rolls combine the tangy flavor of sourdough with sweet cinnamon and a creamy cream cheese glaze. Perfect for cozy mornings, they require minimal effort with an overnight rise for tender, flavorful rolls.

Ingredients

Scale
  • 100g (⅓ cup) sourdough discard
  • 350g (2 ¾ cups) all-purpose flour
  • 50g (¼ cup) granulated sugar
  • 240ml (1 cup) warm milk
  • 60g (4 tablespoons) unsalted butter, melted
  • 1 large egg, room temperature
  • 5g (1 ½ teaspoons) instant yeast
  • ½ teaspoon salt
  • 100g (½ cup) packed brown sugar
  • 2 tablespoons ground cinnamon
  • 45g (3 tablespoons) unsalted butter, softened
  • 113g (4 oz) cream cheese, softened
  • 90g (¾ cup) powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (for glaze)

Instructions

  1. In a large bowl, combine 100g (⅓ cup) sourdough discard, 240ml (1 cup) warm milk, 50g (¼ cup) granulated sugar, and 60g (4 tablespoons) melted unsalted butter. Stir gently to combine.
  2. Sprinkle 350g (2 ¾ cups) all-purpose flour, 5g (1 ½ teaspoons) instant yeast, and ½ teaspoon salt over the wet mixture. Add 1 large egg and mix everything together until a shaggy dough forms, about 3-4 minutes.
  3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Dust with flour if too sticky, but avoid adding too much.
  4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rest at room temperature for 1 hour until it puffs slightly.
  5. While the dough rests, mix 100g (½ cup) packed brown sugar, 2 tablespoons ground cinnamon, and 45g (3 tablespoons) softened unsalted butter until creamy and spreadable.
  6. After the first proof, gently deflate the dough and roll it into a 12×18-inch (30×45 cm) rectangle on a floured surface. Spread the cinnamon filling evenly, leaving a small border around the edges.
  7. Starting from the longer side, tightly roll the dough into a log. Cut the log into 12 equal slices about 1 ½ inch (4 cm) thick.
  8. Place the rolls cut-side up in a greased 9×13-inch (23×33 cm) baking pan, leaving space between each. Cover tightly with plastic wrap and refrigerate overnight (8-12 hours).
  9. Preheat oven to 350°F (175°C). Remove plastic wrap and bake rolls for 25-30 minutes until golden brown and puffed.
  10. While rolls bake, beat together 113g (4 oz) softened cream cheese, 90g (¾ cup) powdered sugar, 1 teaspoon vanilla extract, and 1-2 tablespoons milk until smooth and pourable.
  11. Drizzle warm rolls with cream cheese glaze and serve immediately.

Notes

If rolls brown too quickly, tent loosely with foil halfway through baking. Let rolls come to room temperature for 10 minutes before slicing for cleaner cuts. Use discard less than 24 hours old for best rise. Warm milk to about 100°F (38°C) to activate yeast without killing it. Knead dough until elastic but not stiff. Glaze while rolls are warm for best gooeyness.

Nutrition

Keywords: sourdough discard, cinnamon rolls, overnight dough, cream cheese glaze, easy cinnamon rolls, breakfast rolls, sourdough baking

Find it online: https://breezybake.com/fluffy-overnight-sourdough-discard-cinnamon-rolls-with-cream-cheese-glaze-recipe/