The Best Sourdough Discard Cinnamon Buns: A Labor of Love

Over the last few months, I’ve been dipping my toes into the world of sourdough baking, and I’m excited to share with you what I believe to be the best cinnamon bun sourdough recipe ever! These Sourdough Discard Cinnamon Buns are irresistibly soft, boasting a rich buttery flavor and a perfectly tender, melt-in-your-mouth texture. While making the dough requires a bit of time and effort—about an hour from start to finish—trust me when I say it is SO worth it!

The secret to these cinnamon buns lies in a few key techniques that elevate them to bakery-quality. Here’s what makes them so special:

1. Scalded Milk
Heating the milk to 180℉ denatures some of the proteins that inhibit gluten formation. This process strengthens the dough, leading to a better rise and a fluffier texture.

2. Tangzhong
Tangzhong is a mixture of flour and milk cooked into a paste. This method increases the dough's ability to retain moisture, resulting in softer, more tender, and moist cinnamon rolls.

3. Extended Kneading
The enriched dough, filled with fat, can be dense. By kneading in a stand mixer on low for 20 minutes, we develop enough gluten to ensure the rolls rise beautifully in the oven, yielding light and fluffy results.

Step-by-Step Guide to Making Sourdough Discard Cinnamon Buns:

Prepare the Dough:

Step 1: Scald the Milk
Heat the milk in a small saucepan over medium heat until it reaches 180℉. Hold it at this temperature for one minute. Transfer ¼ cup (60 grams) of the scalded milk to the bowl of a stand mixer, reserving the remaining ½ cup (120 grams) in the pot.

Step 2: Make Tangzhong
In the saucepan with the reserved milk, add ¼ cup (30 grams) of flour. Whisk over low heat until the mixture thickens and resembles mashed potatoes.

Step 3: Mix the Dough
Transfer the tangzhong to the stand mixer bowl with the rest of the milk. Add ice water and eggs, whisking until mostly combined. Then, add the remaining flour (4 cups or 480 grams) and sourdough starter. Attach the dough hook and knead on low speed until the mixture just comes together. Cover and let it rest for 5 minutes.

Step 4: Add Remaining Ingredients and Knead
Incorporate the sugar and salt into the mixture. Knead on medium-low speed for 20 minutes, or until the dough pulls away cleanly from the sides of the bowl. Gradually add softened butter, one tablespoon at a time, allowing each piece to fully incorporate before adding the next.

Bulk Fermentation:

Step 5: Bulk Fermentation
Transfer the dough to a clean bowl, cover, and let it rise at room temperature until doubled in size (about 6-8 hours in a 70-75℉ kitchen, though this can vary).

Step 6: Refrigerate the Dough Overnight
Once the dough has doubled, refrigerate it overnight or for at least 8 hours. This step is crucial for rolling it out easily.

Prepare the Cinnamon Sugar Filling:

Step 7: Prepare the Filling
Mix softened butter, brown sugar, and cinnamon in a bowl. Cover and refrigerate overnight. Remove from the fridge to soften 1-2 hours before using.

The Next Day:

Step 8: Roll Out the Dough
Butter and line the bottom of a 9" x 13" baking pan with parchment paper. On a lightly floured surface, roll out the chilled dough into a ¼-inch thick, 12-inch by 20-inch rectangle.

Step 9: Fill and Roll Up the Dough
Spread the prepared filling evenly over the dough, leaving a 1-inch border on one long edge. Roll the dough tightly into a log starting from the long edge with filling to the border.

Step 10: Cut into Cinnamon Rolls
Trim the tapered ends and cut the log into 12 rolls, about 1 1/2 inch thick each. Place the rolls in the prepared baking pan.

Let Rise:

Step 11: Proof
Cover and let proof for 1 ½ to 2 hours, or until they have risen.

Bake:

Step 12: Bake the Cinnamon Buns
Preheat the oven to 375℉ about 20 minutes before proofing is complete. Cover the pan with buttered aluminum foil and bake for 15 minutes. Uncover and bake for an additional 10-15 minutes until lightly golden brown. Allow buns to cool for 5 minutes before icing.

Step 13: Top Cinnamon Buns with Icing
Whisk together powdered sugar, melted butter, milk, and vanilla extract in a mixing bowl. Pour the icing over the warm cinnamon buns and spread evenly with a knife. Serve warm and enjoy!

Whether you’re celebrating the holidays or hosting a brunch, these Sourdough Discard Cinnamon Buns are perfect for any occasion. I can’t wait for you to try them! Happy baking!

Recipe:

Dough Ingredients:
- ¾ cup (180 grams) whole milk
- 4 ¼ cups (510 grams) all-purpose flour, divided
- ¼ cup (60 grams) ice-cold water
- 3 large eggs (150 grams), cold
- ½ cup (100 grams) sourdough starter (discard less than one week old or active)
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon kosher salt
- ½ cup (113 grams or 1 stick) unsalted butter, softened

Filling Ingredients:
- 4 tablespoons (57 grams) unsalted butter, softened
- ½ cup (100 grams) packed brown sugar
- 4 teaspoons ground cinnamon

Icing Ingredients:
- 2 cups powdered sugar
- 4 tablespoons (57 grams) unsalted butter, melted
- 3 tablespoons whole milk
- 2 teaspoons vanilla extract

Day 1:
1. In a small saucepan, heat the milk over medium heat until it reaches 180°F. Maintain this temperature for one minute.
2. Transfer ¼ cup (60 grams) of the scalded milk to the bowl of a stand mixer, and set aside the remaining ½ cup (120 grams) in the saucepan.
3. To make the tangzhong, add ¼ cup (30 grams) of flour to the reserved milk in the saucepan. Whisk over low heat until the mixture thickens and resembles mashed potatoes.
4. Transfer the tangzhong to the stand mixer bowl with the scalded milk. Add ¼ cup (60 grams) of ice-cold water and 3 large cold eggs (150 grams), whisking until mostly combined.
5. Add the remaining flour (4 cups or 480 grams) and the sourdough starter to the bowl. Attach the dough hook and knead on low speed until the mixture just comes together. Cover and let it rest for 5 minutes.
6. Incorporate ¼ cup (50 grams) of granulated sugar and ½ teaspoon of kosher salt into the mixture. Knead on medium-low speed for 20 minutes, or until the dough pulls away cleanly from the sides of the bowl.
7. With the mixer running on low to medium-low speed, gradually add ½ cup (113 grams or 1 stick) of softened unsalted butter, one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.
8. Transfer the dough to a clean bowl, cover it, and let it rise at room temperature until it doubles in size (approximately 6-8 hours in a kitchen at 70-75°F, though this may vary).
9. Once the dough has doubled, refrigerate it overnight or for at least 8 hours to facilitate rolling out.

Prepare the Filling:
1. In a bowl, mix 4 tablespoons (57 grams) of softened unsalted butter, ½ cup (100 grams) of brown sugar, and 4 teaspoons of ground cinnamon. Cover and refrigerate overnight. Remove from the fridge 1-2 hours before use to soften.

Day 2:
1. Butter and line the bottom of a 9" x 13" baking pan with parchment paper.
2. On a lightly floured surface, roll out the chilled dough into a ¼-inch thick rectangle measuring 12 inches by 20 inches, using enough flour to prevent sticking.
3. Spread the prepared filling evenly over the dough, leaving a 1-inch border on one long edge. Roll the dough tightly into a log, starting from the long edge with filling to the border.
4. Trim the tapered ends and cut the log into 12 rolls, each about 1 1/2 inches thick. Place the rolls in the prepared baking pan.
5. Cover the buns and let them proof for 1 ½ to 2 hours, or until puffy. Preheat the oven to 375°F about 20 minutes before proofing is complete.
6. Cover the pan with buttered aluminum foil and bake for 15 minutes. Then, uncover and bake for an additional 10-15 minutes until lightly golden brown.
7. Allow the cinnamon buns to cool for 5 minutes before icing. In a mixing bowl, whisk together 2 cups of powdered sugar, 4 tablespoons (57 grams) of melted unsalted butter, 3 tablespoons of whole milk, and 2 teaspoons of vanilla extract. Pour the icing over the warm cinnamon buns and spread evenly with a spatula.

Best enjoyed warm!

Tip: Store in a airtight container up to 5 days or freeze up to 3 months.