Quick Sourdough Cinnamon Rolls with a Vanilla Milk Glaze
Biscuit-style sourdough discard cinnamon rolls leavened with baking powder and baking soda, with a simple vanilla milk glaze.
Ingredients
Quick dough
- 350 grams all-purpose flour
- 50 grams granulated sugar
- 15 grams baking powder
- 3 grams baking soda
- 5 grams fine salt
- 130 grams buttermilk
- 150 grams sourdough discard 100% hydration; equal flour and water weights
- 70 grams unsalted butter Melted and cooled
- 1 large egg
- 1–2 tablespoons additional flour Only for light surface dusting
Filling
- 45 grams unsalted butter Softened
- 70 grams packed brown sugar
- 1 tablespoon ground cinnamon
Glaze
- 3/4 cup powdered sugar
- 1–2 tablespoons milk Start with 1 tablespoon
- 1/2 teaspoon vanilla extract
Instructions
- Heat to 390°F and line a 9×13-inch metal pan. Stir baking powder, salt, flour, granulated sugar, and baking soda together.
- Whisk discard with buttermilk, cooled melted butter, and egg. Fold into the dry mixture briefly to form a soft dough.
- Lightly dust the work surface and roll or press to about 10×14 inches. Spread softened filling butter and scatter mixed brown sugar and cinnamon, leaving a narrow clean strip along one long edge.
- Roll up from the opposite long edge, using a scraper as needed. Cut the log into 12 equal portions and arrange in the pan.
- Bake approximately 20–25 minutes, extending until the central layers have no raw dough. Shield the top if it browns early, then cool 10 minutes.
- Stir powdered sugar and vanilla with 1 tablespoon milk. Add more milk only as needed, up to 2 tablespoons total, and drizzle over the rolls.
Notes
Use 100% hydration discard and the stated weighed leaveners. This is a quick biscuit-style dough, not an overnight proofing method. Best served fresh; refrigerate cooled leftovers up to 3 days.