sourdough discard Archives -

BEST Homemade Sourdough Cinnamon Rolls

michelleapowell — Mon, 27 Jan 2025 06:18:24 +0000

These Homemade Sourdough Cinnamon Rolls are the softest, fluffiest, most flavorful, and ooey-gooey cinnamon rolls! This recipe uses sourdough starter for natural leavening, creating the perfect texture. Plus, they come together with simple pantry staples and are easy to throw together the same day or the night before and bake up the next morning.

WHY YOU’LL LOVE THESE Homemade Sourdough Cinnamon Rolls

Easy No Fuss Recipe. These homemade sourdough cinnamon rolls are soft, fluffy, gooey, and moist cinnamon rolls. Plus, they are no fuss and quick to make. That’s exactly what you get with this recipe.

Cream Cheese Frosting. This mouth-watering silky cream cheese icing pairs perfectly with the soft and fluffy cinnamon rolls.

Great Use For Sourdough Discard. This is a great recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cinnamon rolls, but they should not be sour.

INGREDIENTS

All-Purpose Flour- The base of this easy cinnamon roll recipe.

Rapid Rise Yeast- Help the rolls rise since there is no active starter used or a leavening agent.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of these cinnamon rolls.

Light Brown Sugar- The warm and deeper sweetness of these cinnamon rolls.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Unfed Sourdough Starter or Active Starter- A fabulous way to use that excess discard from your sourdough.

Vanilla Extract- Adds a hint of vanilla and sweetness to the icing.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Prepare the Sourdough Cinnamon Rolls Dough

Using a wooden spoon, combine the 2 cups flour, 1/ 3 cup sugar, yeast, and 1 tsp salt in a large mixing bowl. Set aside.
Whisk together the 1/2 cup sourdough starter and egg in a medium bowl. Set aside.
Combine 1 cup of water and 6 tablespoons (individually cut) of butter in a heat-safe bowl. Heat in the microwave for 35 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. If it’s too hot, it will kill the yeast.
Pour the wet ingredients (water/butter and sourdough mixture) into the dry ingredients and mix with a wooden spoon.
Add in 2 more cups of flour and mix. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. It should turn into a smooth mass that’s soft and tacky.
With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin.
Spread the room temperature butter into a thin and even layer, leaving about a 1/2 inch border all around the outside of the dough.
Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
Working from the 15-inch end of the dough, roll it up into a log.
For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
Place the rolls in a buttered or parchment-lined 9×13 dish and place the rolls in a warm spot and cover them with a towel to rise for 50 minutes to 1 hour. Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof (this is what I do).
Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.
Bake for 18-22 minutes or until the tops are a light golden brown. While they cool, make the icing.

Prepare the cream cheese icing

Place the 4 oz softened cream cheese, 4 tbsp room-temperature butter, and 2 tsp vanilla in a bowl and use a fork to mash them together.
Add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
Spread onto the warm rolls and enjoy!

Tips/STORAGE

Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s okay. Follow the same baking instructions.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like this Sourdough Discard Banana Bread come in handy!

Prefer a no-yeast sourdough cinnamon roll recipe? Try these No Yeast Easy Sourdough Cinnamon Rolls. The dough texture is so buttery and seriously so good!

Homemade Sourdough Cinnamon Rolls

Author: Michelle Powell
Total Time: 1 hour 42 minutes
Yield: 12 rolls

Print Recipe

Description

Ingredients

Cinnamon Roll Dough

4– 4 1/4 cups all-purpose flour
1/3 cup organic granulated sugar
1 tsp salt
2 packets rapid-rise yeast (about 4 1/2 tsp)
1 cup water, warm
6 tbsp unsalted butter
1 large egg
1/2 cup sourdough starter (active or discard)

Filling

4 tbsp unsalted butter, room temp
1/2 cup light brown sugar, packed
1 tbsp cinnamon

Cream Cheese Icing

4 oz cream cheese, room temp
4 tbsp unsalted butter, room temp
1 cup powdered sugar
2 tsp vanilla extract

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Instructions

Cinnamon Roll Dough

Using a wooden spoon, combine the 2 cups flour, 1/ 3 cup sugar, yeast, and 1 tsp salt in a large mixing bowl. Set aside.
Whisk together the 1/2 cup sourdough starter and egg in a medium bowl. Set aside.
Combine 1 cup of water and 6 tablespoons (individually cut) of butter in a heat-safe bowl. Heat in the microwave for 35 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. If it’s too hot, it will kill the yeast.
Pour the wet ingredients (water/butter and sourdough mixture) into the dry ingredients and mix with a wooden spoon.
Add in 2 more cups of flour and mix. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. It should turn into a smooth mass that’s soft and tacky.
With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin.
Spread the room temperature butter into a thin and even layer, leaving about a 1/2 inch border all around the outside of the dough.
Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
Working from the 15-inch end of the dough, roll it up into a log.
For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
Place the rolls in a buttered or parchment-lined 9×13 dish and place the rolls in a warm spot and cover them with a towel to rise for 50 minutes to 1 hour. Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof (this is what I do).
Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.
Bake for 18-22 minutes or until the tops are a light golden brown. While they cool, make the icing.

Cream Cheese Icing

Place the 4 oz softened cream cheese, 4 tbsp room-temperature butter, and 2 tsp vanilla in a bowl and use a fork to mash them together.
Add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
Spread onto the warm rolls and enjoy!

Notes

Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.
Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

Prep Time: 20 minutes
Cook Time: 22 minutes

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Easy Sourdough Pumpkin Bread Recipe

michelleapowell — Sun, 13 Oct 2024 17:59:40 +0000

This easy sourdough pumpkin bread recipe uses pumpkin puree, sourdough discard, and a classic pumpkin spice blend. It’s a perfect quick bread for Fall. It’s soft, moist, perfectly sweet, topped with delicious cinnamon sugar, and oh-so-tasty.

WHY YOU’LL LOVE this Easy Sourdough Pumpkin Bread Recipe

Pumpkin Puree. The canned pumpkin puree used in this recipe makes this pumpkin bread so moist and delectable.

Pumpkin Spice Blend. This classic pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves brings the flavor to this bread. It’s the perfect amount of spice that keeps you coming back for more.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookie, but they should not be sour. Sourdough Pumpkin Bread should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this deliciously Easy Sourdough Pumpkin Bread.

Baking Soda and Baking Powder- Helps the bread rise and enhance its soft texture.

Pumpkin Spice Blend- cinnamon, nutmeg, ginger, and cloves bring the flavor to this bread.

Melted Butter– Gives a more pleasing texture and flavor.

Sugar- The sweetness of this pumpkin bread.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the bread.

Pumpkin Puree- The key to this moist pumpkin bread.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Preheat oven to 350 degrees—butter one 8 x 4-inch loaf pan and set aside.
Whisk the pumpkin, oil, eggs, sourdough discard, and cane sugar in a large bowl until silky. Add in the pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves, and whisk to combine.
In a separate bowl, combine baking powder, baking soda, salt, and flour, and then add to the wet ingredients. Using a wooden spatula, mix until just combined. Pour the mixture into the prepared pan and smooth out the top.
In a small bowl, stir together the sugar and cinnamon. Sprinkle over the top of the loaf and bake for 60 minutes, or until a toothpick inserted into the loaf comes out clean.
Cool the loaf in the pan completely. While removing the loaf from the pan, some cinnamon sugar will likely fall off that didn’t stick to the loaf. That’s normal.
Slice and enjoy the loaf alone or top it with some butter or cream cheese.

SUBSTITUTIONS/VARIATIONS for Easy Sourdough Pumpkin Bread Recipe

Topping Is Optional. If you prefer a less sweet pumpkin bread, you can leave the cinnamon sugar topping off the bread. It will still be delicious.

TIPS/STORAGE for Easy Sourdough Pumpkin Bread Recipe

Can be stored for up to 5 days at room temperature in an airtight container or wrapped tightly.

If freezing for a while you might want to individually wrap portions in plastic wrap to keep them fresh.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to maintain the starter. As your starter starts, you can end up with a lot of discard, and that’s where sourdough discard recipes like this Easy Sourdough Pumpkin Bread Recipe come in handy!

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Easy Sourdough Pumpkin Bread Recipe

Author: Michelle Powell
Total Time: 1 hour 20 minutes
Yield: 10

Print Recipe

Description

Ingredients

1 15oz can pumpkin puree
½ cup of butter, melted
3 large eggs
½ cup sourdough starter discard
1 ⅔ cup organic cane sugar
1 ½ tsp baking powder
¾ tsp baking soda
¾ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
⅛ tsp cloves
2 cups all-purpose flour

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Instructions

Preheat oven to 350 degrees—butter one 8 x 4-inch loaf pan and set aside.
Whisk the pumpkin, oil, eggs, sourdough discard, and cane sugar in a large bowl until silky. Add in the pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves, and whisk to combine.
In a separate bowl, combine baking powder, baking soda, salt, and flour, and then add to the wet ingredients. Using a wooden spatula, mix until just combined. Pour the mixture into the prepared pan and smooth out the top.
In a small bowl, stir together the sugar and cinnamon. Sprinkle over the top of the loaf and bake for 60 minutes, or until a toothpick inserted into the loaf comes out clean.
Cool the loaf in the pan completely. While removing the loaf from the pan, some cinnamon sugar will likely fall off that didn’t stick to the loaf. That’s normal.
Slice and enjoy the loaf alone or top it with some butter or cream cheese.

Notes

Can be stored for up to 5 days at room temperature in an airtight container or wrapped tightly.

Prep Time: 20 minutes
Cook Time: 1 hour

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Sourdough Chocolate Chip Skillet Cookie

michelleapowell — Sun, 06 Oct 2024 18:57:12 +0000

Crisp on the outside, chewy & gooey on the inside! Enjoy this giant Sourdough Chocolate Chip Skillet Cookie warm with your favorite scoop of ice cream for the perfect dessert and comfort food, all baked to perfection in a trusty cast iron skillet! This skillet cookie recipe will feed a crowd and be a crowd-pleaser.

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WHY YOU’LL LOVE this Sourdough Chocolate Chip Skillet Cookie

Butter And Sugar. The cookie dough recipe is brought together with creamy butter and two different sugars, giving the cookie dough a deliciously gooey and chewy texture.

Chocolate Chips. The warm chocolate chips paired with the cold vanilla ice cream melt in your mouth with every bite.

INGREDIENTS

All-Purpose Flour- The base of this crowd-pleasing Sourdough Chocolate Chip Skillet Cookie.

Baking Soda- Helps the cookie rise and enhance its light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Room Temperature Butter– This will result in a better texture and flavor.

Sugars- The sweetness of these cookies.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the cookie.

Chocolate Chips- The star of the pizookie.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Preheat oven to 350 degrees F.
Lightly grease a 12” cast iron skillet and set aside.
In a stand mixer, cream butter, and sugars until light and fluffy.
Add egg, sourdough discard, and vanilla and beat until combined.
In a separate bowl, combine flour, baking soda, and salt. Slowly add the flour mixture with the mixer on low until a slightly sticky dough forms.
Add chocolate chips and stir in by hand.
Pour batter into the prepared cast iron skillet.
Use a greased spatula to spread out the cookie dough in the skillet evenly.
Sprinkle a handful of extra chocolate chips on top (if desired).
Bake for 35-40 minutes. The edges will be lightly golden. The center will still be slightly gooey, but don’t worry—that’s how it’s supposed to be! Don’t overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Or you can be like our family and top it with a few scoops of vanilla ice cream straight into the skillet, giving everyone a spoon to enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Chocolate Chip Skillet Cookie

A sweeter chocolate? If you prefer sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
Skillet size. You can bake in a 10-inch skillet as well but you will need a slightly longer bake time as the dough will be thicker.

TIPS/STORAGE for Sourdough Chocolate Chip Skillet Cookie

Let the pizookie cool and store it in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to two months.

If freezing for a while you might want to individually wrap portions in plastic wrap to keep them fresh.

WHAT IS SOURDOUGH DISCARD?

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Sourdough Chocolate Chip Skillet Cookie

Author: Michelle Powell
Total Time: 50 minutes
Yield: 8-10

Print Recipe

Description

Ingredients

1 cup room temperature butter, unsalted
1 cup brown sugar
3/4 cup cane sugar
1 egg
1/3 cup sourdough discard
1 tbsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chocolate chips

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Instructions

Preheat oven to 350 degrees F.
Lightly grease a 12” cast iron skillet. Set aside.
In a stand mixer, cream butter, and sugars until light and fluffy.
Add egg, sourdough discard, and vanilla and beat until combined.
In a separate bowl, combine flour, baking soda, and salt. With the mixer on low, slowly add the flour mixture until a slightly sticky dough forms.
Add chocolate chips and stir in by hand.
Pour batter into the prepared cast iron skillet.
Use a greased spatula to evenly spread out the cookie dough in the skillet.
Sprinkle a handful of extra chocolate chips on top (if desired).
Bake for 35-40 minutes. The edges will be lightly golden. The center will be slightly gooey still, but don’t worry that’s how it’s supposed to be! Don’t overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Or you can be like our family and top it with a few scoops of vanilla ice cream straight into the skillet and give everyone a spoon to enjoy!

Notes

If you prefer sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
You can bake in a 10-inch skillet as well but you will need a slightly longer bake time as the dough will be thicker.
Let the pizookie cool and store it in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to two months.

Prep Time: 15 minutes
Cook Time: 35 minutes

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Sourdough Sprinkle Cookies

michelleapowell — Sat, 21 Sep 2024 14:00:23 +0000

These melt-in-your-mouth Sourdough Sprinkle Cookies are soft, and buttery, with perfectly crisped edges and coated with colorful sprinkles. They are a delicious homemade version of a grocery store’s favorite sugar cookie with sprinkles and a sourdough twist. These will quickly become a family favorite!

WHY YOU’LL LOVE THESE Sourdough Sprinkle Cookies

Soft and Buttery texture. The dough recipe is brought together with creamy butter giving the dough a delicious soft and buttery texture.

Colorful Sprinkles. The pop of color from the sprinkles makes the whole family happy to see these cookies on the table.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookies, but they should not be sour. Sourdough discard cookies should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this easy sourdough sprinkle cookie.

Baking Soda- Helps the cookies rise and enhance their light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Room Temperature Butter– This will result in a better texture and also a better flavor.

Cane Sugar- The sweetness of these cookies.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the cookie.

Sprinkles- The star of the show or cookie.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Line a baking sheet with parchment paper and set it aside. To a stand mixer, cream together the room-temperature butter, and sugar until the mixture is light and fluffy.
Add the egg, sourdough discard, and vanilla extract into the bowl and mix until combined.
To a small bowl, add the baking soda, salt, and flour and combine. Then on low speed, slowly add the flour mixture to the mixer.
Cover the dough and refrigerate for at least 30 minutes or up to 3 days. This will help the dough keep its shape while baking. (* see note about leaving the dough longer in the fridge)
If baking the same day, preheat the oven to 350°F. Add the sprinkles to a shallow bowl and set aside.
Use a 2-tablespoon cookie scoop, scoop the dough into balls, and roll it in the sprinkles.
Bake for 12-15 minutes or until the edges are just slightly turning golden brown and the middle of the cookie has lost its sheen. Let the cookies cool for 5 minutes and then transfer to a cooling rack. Enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Sprinkle Cookies

Chocolate twist. Add a handful of chocolate chips to give the cookies a little chocolate flavor twist to complement the sprinkles.
Need an egg substitute? Unsweetened plain applesauce works best for the swap. 1/4 cup unsweetened plain applesauce = 1 egg.

TIPS/STORAGE for Sourdough Sprinkle Cookies

Avoid overbaking these cookies, resulting in a hard and dry texture. They are ready to be pulled once they are lightly browned around the edges.

If the dough is left in the fridge for more than 30 minutes, the dough will harden due to the sourdough. You can leave it on the counter to soften up for easy cookie scooping.

Store leftovers in a sealed container, on the counter for 1-4 days.

WHAT IS SOURDOUGH DISCARD?

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Sourdough Sprinkle Cookies

Author: Michelle Powell
Total Time: 53 minutes
Yield: 3 dozen

Print Recipe

Description

Ingredients

1 cup unsalted butter, room temperature
1 1/2 cup cane sugar
1 egg
1/3 cup sourdough discard
1 tbsp vanilla extract
1 tsp baking soda
1/2 tsp sea salt
2 and 3/4 cups unbleached all-purpose flour
1 cup sprinkles

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Instructions

Line a baking sheet with parchment paper and set it aside. To a stand mixer, cream together the room-temperature butter, and sugar until the mixture is light and fluffy.
Add the egg, sourdough discard, and vanilla extract into the bowl and mix until combined.
To a small bowl, add the baking soda, salt, and flour and combine. Then on low speed, slowly add the flour mixture to the mixer.
Cover the dough and refrigerate for at least 30 minutes or up to 3 days. This will help the dough keep its shape while baking. (* see note about leaving the dough longer in the fridge)
If baking the same day, preheat the oven to 350°F. Add the sprinkles to a shallow bowl and set aside.
Use a 2-tablespoon cookie scoop, scoop the dough into balls, and roll it in the sprinkles.
Bake for 12-15 minutes or until the edges are just slightly turning golden brown and the middle of the cookie has lost its sheen. Let the cookies cool for 5 minutes and then transfer to a cooling rack. Enjoy!

Notes

Avoid overbaking these cookies, resulting in a hard and dry texture. They are ready to be pulled once they are lightly browned around the edges.
If the dough is left in the fridge for more than 30 minutes, the dough will start to harden due to the sourdough. You can leave it on the counter to soften up for easy cookie scooping.
Store leftovers in a sealed container, on the counter for 1-4 days.

Prep Time: 40 minutes
Cook Time: 13 minutes

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Easy Sourdough Cinnamon Rolls (no yeast)

michelleapowell — Sat, 31 Aug 2024 21:54:00 +0000

These Easy Sourdough Cinnamon Rolls are irresistibly soft, with a rich buttery texture. Made with a luscious sweet dough, a not-too-sweet cinnamon filling, and a creamy topping, they are guaranteed to be a huge hit. Perfect for breakfast, brunch, or a sweet snack, this recipe is a must-try for all cinnamon roll lovers.

WHY YOU’LL LOVE THESE Easy Sourdough Cinnamon Rolls

Buttery texture. The dough recipe is a biscuit dough recipe with cold butter cut in and the dough has a delicious buttery texture.

Cream Cheese Frosting. This mouth-watering frosting pairs perfectly with this buttery cinnamon roll.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookies, but they should not be sour. Sourdough discard cookies should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this easy cinnamon rolls recipe.

Baking Powder- Help the rolls rise and enhance their light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Cold Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of these cinnamon rolls.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Milk- The rich whole milk adds a soft texture to the dough.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Vanilla Extract- Adds a hint of vanilla and sweetness.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Prepare the Sourdough Cinnamon Rolls Dough

Preheat the oven to 425F. In a large bowl, add the flour, sugar, salt, and baking powder and whisk. Using a cheese grater, grate butter and whisk it into the flour mixture.
Add the sourdough starter, egg, and milk to a small bowl and wrisk to combine. Then add it to the dry ingredients and stir the dough with a spoon until it is shaggy. Do NOT knead the dough. Turn the shaggy dough out onto a lightly floured work surface and fold it over onto itself until all the flour is incorporated, but you can still see chunks of butter.
Once the dough has come together, roll it out into a 6×9 inch rectangle and trifold it over onto itself – repeat this step 3 times. This folding and tri-folding process will give the dough lots of flaky layers. It will be sticky, so work gently, but quickly.
Finally, making sure the work surface is floured well, roll the dough out into an 18×12-inch rectangle. If baking in a cast iron skillet, put the skillet in the oven now as well so it preheats.

Prepare the Filling & Assemble the Cinnamon Rolls

In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla extract. Spread the cinnamon sugar mixture evenly over the rolled-out dough.
If baking in a cast iron skillet, open the oven and add 2 tablespoons of butter to the hot skillet, then return it to the oven while you roll the dough so the butter browns.
Starting with the long end across from you, roll the dough toward you keeping it tight as you go. If the dough sticks to the work surface, just use a bench scraper to keep it from pulling apart.
Once the dough is rolled up, use a sharp knife or a bench scraper to cut the cinnamon buns into 12 1-inch rolls.

Bake the Cinnamon Rolls & Prepare the Cream Cheese Frosting

Place the cinnamon rolls in a greased 9×13″ baking pan or a hot skillet with brown butter. Bake at 425F for 15-18 minutes until tops are barely golden brown.
While the cinnamon rolls are baking, prepare the frosting. Add the cream cheese to a large mixing bowl or bowl of a stand mixer with a whisk attachment and mix at medium speed for 2 minutes until the cream cheese is smooth with no lumps. Add vanilla extract and milk and whisk for another 2 minutes. Add the powdered sugar, and whisk for 2 more minutes until the frosting is smooth. Set the cream cheese frosting aside.
Once the cinnamon rolls are done, pour the frosting over them immediately and serve hot.

Tips/STORAGE

For the dough to maintain its buttery texture you need to work quickly and do not knead at all or the butter will melt into the dough and the dough will be drier.

The dough and rolls can be made the night before and stored in the fridge overnight to bake the next day.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

WHAT IS SOURDOUGH DISCARD?

Need more sourdough recipes? Try this Easy Sourdough Discard Banana Bread. It’s seriously so good!

Easy Sourdough Cinnamon Rolls

Author: Michelle Powell
Total Time: 35 minutes
Yield: 12 rolls

Print Recipe

Description

These Easy Sourdough Discard Cinnamon Rolls are irresistibly soft, with a rich buttery texture. Made with a luscious sweet dough, a not-too-sweet cinnamon filling, and a creamy topping, they are guaranteed to be a huge hit. Perfect for breakfast, brunch, or a sweet snack, this recipe is a must-try for all cinnamon roll lovers.

Ingredients

DOUGH INGREDIENTS

2 1/2 cups all-purpose flour
1 tbsp organic cane sugar
4 tsp baking powder
1 tsp salt
3/4 cup cold butter, grated
1 cup sourdough starter
1 egg
1/2 cup whole milk

CINNAMON SUGAR FILLING

1/4 cup butter, melted
1/4 cup brown sugar
1 tbsp cinnamon
1 tsp vanilla extract

CREAM CHEESE FROSTING

4 oz cream cheese, softened
1 cup powdered sugar
1/4 cup whole milk
1/2 tsp vanilla

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Instructions

Prepare the Cinnamon Roll Dough

Preheat the oven to 425F. In a large bowl, add the flour, sugar, salt, and baking powder and whisk. Using a cheese grater, grate the cold butter and whisk it into the flour mixture. Set it aside.
Add the sourdough starter, egg, and milk to a small bowl and wrisk to combine. Then add it to the dry ingredients and stir the dough with a spoon until it is shaggy. Do NOT knead the dough. Turn the shaggy dough onto a lightly floured work surface and fold it over onto itself until all the flour is incorporated, but you can still see chunks of butter.
Once the dough has come together, roll it out into a 6×9 inch rectangle and trifold it over onto itself – repeat this step 3 times. This folding and tri-folding process will give the dough lots of flaky layers. It will be sticky, so work gently, but quickly.
Finally, making sure the work surface is floured well, roll the dough out into an 18×12-inch rectangle. If baking in a cast iron skillet, put the skillet in the oven now so it preheats.

Prepare the Filling & Assemble the Cinnamon Rolls

In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla extract. Spread the cinnamon sugar mixture evenly over the rolled-out dough.
If baking in a cast iron skillet, open the oven and add 2 tablespoons of butter to the hot skillet, then return it to the oven while you roll the dough so the butter browns.
Starting with the long end across from you, roll the dough toward you keeping it tight as you go. If the dough sticks to the work surface, just use a bench scraper to keep it from pulling apart.
Once the dough is rolled up, use a sharp knife or a bench scraper to cut the cinnamon buns into 12 1-inch rolls.

Bake the Cinnamon Rolls & Prepare the Cream Cheese Frosting

Place the cinnamon rolls in the hot skillet with brown butter or a greased 9×13″ baking pan. Bake at 425F for 15-18 minutes or until the tops are barely golden brown.
While the cinnamon rolls are baking, prepare the frosting. Add the cream cheese to a large mixing bowl or bowl of a stand mixer with a whisk attachment and mix at medium speed for 2 minutes or until the cream cheese is smooth with no lumps. Add the vanilla extract and milk and whisk for another 2 minutes. Add the powdered sugar, and whisk for 2 more minutes until the frosting is smooth. Set the cream cheese frosting aside.
Once the cinnamon rolls are done, pour the frosting over them immediately and serve hot.

Notes

For the dough to maintain its buttery texture you need to work quickly and do not knead at all or the butter will melt into the dough and the dough will be drier.
The dough and rolls can be made the night before and stored in the fridge overnight to bake the next day.
Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

Prep Time: 20 minutes
Cook Time: 15 minutes

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Brown Butter Sourdough Chocolate Chip Cookies

michelleapowell — Mon, 15 Jul 2024 20:23:16 +0000

The classic chocolate chip cookie just got an upgrade. These Brown Butter Sourdough Chocolate Chip Cookies are sweet, chewy, perfectly gooey, and have just the right touch of tangy sourdough flavor.

WHY YOU’LL LOVE THESE Brown Butter Sourdough Chocolate Chip Cookies

Browned Butter. Browned butter will not only result in a better texture but also a better flavor. This one step goes a long way to achieve that chewy texture that is an essential part of making the perfect cookie.

Add-Ins. Mix in all kinds of goodies, like chocolate chunks, roughly chopped instead of chocolate chips or nuts, like walnuts.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookies, but they should not be sour. Sourdough discard cookies should be sweet.

INGREDIENTS

All-Purpose Flour- The base of the cookie recipe.

Baking Soda & Baking Powder- Combined agents help the cookies rise and enhance their light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Unsalted Browned Butter– This will not only result in a better texture but also a better flavor.

Dark Brown Sugar and Cane Sugar- A perfect sweet combo for these cookies.

Eggs- The rich yokes are the binder that helps keep the ingredients together.

Vanilla Extract- Adds a hint of vanilla and sweetness.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Chocolate Chips- The star of the show.

Pecans- This adds great texture, flavor, and crunch to the cookie.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

Preheat the oven to 350F and line two cookie sheets with parchment paper. Set it aside.
In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, pull it from the heat and allow it to cool for five to 10 minutes. Once cooled, pour the brown butter into a large mixing bowl.
Add the sugars to the brown butter mixing bowl and combine. Adding the sugars to the butter before adding the egg yolks prevents the yokes from scrambling when coming into contact with the warm, browned butter.
Once the butter and sugars are combined, add the egg yolks, sourdough starter, and vanilla. Mix until incorporated and set aside.
Using a medium mixing bowl, add the dry ingredients (all-purpose flour, salt, baking powder, and baking soda) and wrisk together. Then, add the dry ingredients to the large bowl of wet ingredients and mix until just incorporated. Do not overmix.
Fold in the chocolate chips and optional chopped pecans.
Put cookies onto the parchment-lined baking sheet using a cookie scoop and bake at 350F until you have crisp, brown edges but the middles are still soft. About 10-12 minutes.
Set the cookies on a wire rack to cool and enjoy.

SUBSTITUTIONS/VARIATIONS

Nutty goodness. Add a handful of chopped walnuts in place of pecans to give the cookies a little crunch to complement the softness.
Need an egg substitute? Unsweetened plain applesauce works best for the swap. 1/4 cup unsweetened plain applesauce = 1 egg.

STORAGE

If you won’t be baking right away, cover the bowl of cookie dough with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.

Store this sourdough chocolate chip cookie dough in an airtight container in the freezer for up to 3 months.

WHAT IS SOURDOUGH DISCARD?

Need more sourdough recipes? Try this Easy Sourdough Discard Banana Bread. It’s seriously so good!

Brown Butter Sourdough Chocolate Chip Cookies

Author: Michelle Powell
Total Time: 32 minutes
Yield: 2 dozen

Print Recipe

Description

Ingredients

1 cup browned, unsalted butter
3 egg yolks
3/4 cup sugar
3/4 cup dark brown sugar
3/4 cup sourdough discard or active starter
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
1 cup dark chocolate chips or milk chocolate chips
1/2 cup chopped pecans, optional

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Instructions

Preheat the oven to 350F and line two cookie sheets with parchment paper. Set it aside.
In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, remove it from the heat and allow it to cool for five to 10 minutes. Once cooled, pour the brown butter into a large mixing bowl.
To the large mixing bowl, add the sugars and combine with the brown butter. Adding the sugars to the butter before adding the egg yolks prevents them from scrambling when coming into contact with the hot/warm butter.
Once the butter and sugar are combined, add the egg yolks, sourdough starter, and vanilla and mix until combined.
Whisk the dry ingredients (all-purpose flour, salt, baking powder, and baking soda) together in a separate bowl, and then add the dry ingredients to the large bowl of wet ingredients and mix until just combined. Do not overmix.
Add the chopped pecans (optional) and rough-chopped chocolate chips and stir.
Use a cookie scoop or spoon the cookie dough onto a parchment-lined baking sheet and bake at 350F until you have crispy edges but the middles are still soft, 10-12 minutes.
Place the cookies on a wire rack to cool.

Notes

If you won’t be baking right away, cover the bowl of cookie dough with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.
Store this sourdough chocolate chip cookie dough in an airtight container in the freezer for up to 3 months.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: sourdough discard

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The Best Sourdough Discard Key Lime Ricotta Cookies

michelleapowell — Mon, 24 Jun 2024 22:17:13 +0000

Looking for a taste of summer? These sourdough discard key lime ricotta cookies are a wonderful blend of tart and sweet in every bite. This is the perfect recipe to use up any sourdough discard.

As summer starts to creep up on us, I’m over here babysitting a sourdough starter which means I am feeding it daily. With feeding it so often, I must remove the top portion to keep it alive. I hate wasting anything, so this portion needs to be used and these key lime ricotta cookies are a tasty and delightful way to use the excess discard.

I’m a big fan of baked goods. Check out my gluten free blueberry lemon poppyseed muffins. They are to die for and make an excellent treat during the summer. Now, these cookies are my newest obsession. The creamy ricotta infused throughout the cookies with the hint of key lime just tastes like summer. I’ve already mentioned this is a great way to use up any leftover sourdough discard which does not overpower these cookies at all.

These sourdough discard key lime ricotta cookies make the perfect dessert treat to enjoy poolside, at a picnic or any outdoor BBQ. You will keep coming back for more!

WHY YOU’LL LOVE THESE COOKIES

Unique Flavors. The tartness of the key lime flavor, creamy ricotta and the sweetness of the cookie just melt in your mouth. It will put a smile on your face as it truly tastes like summer.

Soft and Chewy. This cookie is very soft, tender and moist. The ricotta cheese combined with the sourdough discard help bring that lovely balance and blend to it. The discard aids in the chewiness while the cheese helps keep it soft. There is yummy goodness in every bite.

Great use for Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Sourdough discard adds a hint of tanginess to the cookies that infuse so well with the tartness and sweetness.

INGREDIENTS

For the cookies:

Butter- Unsalted and softened for creaming purposes is used in this recipe.

Sugar- White cane sugar is the best for the cookies.

Egg- The binder that helps keep the ingredients together.

Sourdough Discard- A fabulous way to use up that excess discard from your sourdough.

Ricotta Cheese- Mild, soft cheese that adds moisture to baked goods. A whole milk, full fat version should be used.

Lime- The zest of one large lime for optional flavor.

Vanilla Extract- Adds a hint of vanilla infused with the lime.

All Purpose Unbleached Flour- The base of the cookie recipe.

Baking Powder- Leavening agent to help cookies rise.

Salt- Balances all the flavors.

Lime Glaze:

Powdered Sugar- The sweetness for the glaze.

Limes- Juice of 1 or 2 and extra zest for decoration.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
Using a standing mixer, add the butter and sugar into the bowl and cream until light and silky. Scrape down the sides of the bowl and add the egg to combine. With the mixer on, add the sourdough starter discard, ricotta, lime zest, vanilla and incorporate. If the mixture becomes lumpy, this is normal.
While that combines, whisk the flour, baking powder, and salt together in a mixing bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, assuring no flour is left at the bottom.
Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans with a mini ice cream scoop. You can leave the shape as is, or roll each scoop into a ball and press down slightly.
Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for consistent coloring. When completed, the cookies will be soft yellow with golden bottoms and soft to the touch. Transfer to a wire rack.
For the lime glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice until the consistency is smooth.
Once the cookies are completely cool, drizzle some of the lime glaze over the top. If desired, sprinkle grated lime zest. Enjoy!

VARIATIONS

Here are a few variations to these cookies:

Use a different type of citrus. Don’t have limes on hand? Try lemons or orange for a different flavor profile.

Use another extract. Almond, lemon or orange extract are other extracts that can be used especially if you are using a different type of citrus other than limes.

Make these cookies gluten free. Swap out the all-purpose flour for gluten free one for one flour along with using a gluten free sourdough discard.

TIPS

Avoid overspreading. It is critical that you chill the dough for minimum 30 minutes but ideally an hour. If you don’t, the dough will spread all over your baking sheet.

Use a cookie scoop. Size of the cookies matters with this dough. Use a scooper so that about 1 tablespoon is used. If you use more than the cookies could remain flat. This is due to the ricotta.

Don’t press cookies down. The cookies will naturally spread so don’t press down or they may become too flat.

Zest the lime before juicing. When you zest a lime, you remove the outermost layer of skin which holds the majority of the flavor. You will get more lime flavor if you zest before juicing.

Let cookies cool. Let cookies sit and cool for at least 5 minutes before transferring to a wire cooking rack.

Allow cookies to fully cool before adding the glaze. By letting the cookies cool first, the glaze will set and stick to the cookies.

STORAGE

If you have leftover cookies, place in an airtight sealed container or bag and refrigerate for up to 3 to 5 days.

These cookies freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking. Then, place in a freezer safe airtight container or bag.

FAQ’S

What is a sourdough discard?

Sourdough discard is the portion of the starter that is removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting out, you can end up with a lot of discard and that’s where sourdough discard recipes like these key lime ricotta cookies come in!

Why use a sourdough discard in a cookie recipe?

Making cookies or any other baked goods with sourdough discard is a great way to use it up instead of throwing it away. It gives the baked goods a slight tangy flavor which blends well with the sweetness of these cookies.

Can I use another citrus flavor instead of lime?

Yes, any citrus flavor would taste wonderful in these cookies. The most popular ones to try would be lemon or orange.

The Best Sourdough Discard Key Lime Ricotta Cookies

Author: Michelle Powell
Total Time: 1 hour 30 minutes
Yield: 3 dozen

Print Recipe

Description

Looking for a taste of summer? These sourdough discard key lime ricotta cookies are a wonderful blend of tart and sweet in every bite. This is the perfect recipe to use up any sourdough discard.

Ingredients

Cookies:

1/2 cup unsalted butter, softened
1 cup cane sugar
1 large egg
1/2 cup sourdough starter discard
1 cup whole milk ricotta
Zest of 1 large lime
1 tsp pure vanilla extract
3 cups all-purpose unbleached flour
1 tbsp baking powder
1⁄2 tsp fine sea salt

Lime glaze:

3⁄4 cup powdered sugar
Juice of 1 to 2 limes, zest reserved for decoration

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Instructions

Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
Using a stand mixer, add the butter and sugar into the bowl and cream until light and silky. Scrape down the sides of the bowl and add the egg to combine. With the mixer on, add the sourdough starter discard, ricotta, lime zest, vanilla, and incorporate. If the mixture becomes lumpy, this is normal.
While that combines, whisk the flour, baking powder, and salt together in a mixing bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, assuring no flour is left at the bottom.
Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans with a mini ice cream scoop. You can leave the shape as is, or roll each scoop into a ball and press down slightly.
Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for consistent coloring. When completed, the cookies will be soft yellow with golden bottoms and soft to the touch. Transfer to a wire rack.
For the lime glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice until the consistency is smooth.
Once the cookies are completely cool, drizzle some of the lime glaze over the top. If desired, sprinkle grated lime zest. Enjoy!

Notes

These cookies will stay fresh for up to 3 to 5 days stored in an airtight container.
Alternatively, freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking.
Don’t have a lime? Use a lemon in its place.

Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Category: sourdough discard

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The post The Best Sourdough Discard Key Lime Ricotta Cookies appeared first on .