If you’re a fan of cinnamon rolls, you’ll love these Surdogh Discard Kannamon Rolls. Made from leftover sourdough starter, they are fluffy and not overly sweet. The dough is quick to mix and the icing is easy to whip up. These are the perfect way to start your morning or a great brunch dish for a crowd. They also use up your sourdough discard cinnamon rolls so you don’t have to throw it out!

The sourdough in this recipe gives the dough flavor that is different than breads made with commercial yeast. It can also add some extra lift to the dough, so it rises faster and more predictably than dough that is left to rise on its own. It is important to note, though, that sourdough discard is inactive and cannot be used as a leavening agent on its own. That is why this recipe calls for a separate leavening agent (yeast) in addition to the sourdough starter.

This is a very easy recipe to follow, and it’s great for beginners or those who aren’t comfortable using yeast in the kitchen. The only trick to it is the lengthy bulk fermentation and final rise, which can be a little frustrating at first, but it’s completely worth it for the finished product.

Once the dough is ready, it can be baked the same day if you are willing to wait for it. The dough will not be as puffy, however, if you do it this way. Alternatively, you can refrigerate the dough overnight and bake it the next day. If you choose to do this, it is important to strengthen the dough in the refrigerator before baking. This will help it rise more quickly and avoid cracking.

To assemble the cinnamon rolls, begin by forming the dough into a large rectangle. Then, spread melted butter over the top of the rectangle and sprinkle with sugar. Then, roll the dough up lengthwise and cut into 12 even pieces with a knife or bench scraper. Place in a prepared baking dish and cover. Bake for about 25 minutes in a preheated oven, or until the rolls are puffed and golden brown. Remove from the oven and let cool for 5-10 minutes before slathering on the icing.

While the icing is cooling, you can prepare the rest of the ingredients for the cinnamon rolls. The frosting is just a simple whipped cream cheese that is flavored with vanilla extract and a little powdered sugar. The icing is so easy to make and adds a beautiful texture to the cinnamon rolls. If you want to be extra decadent, you can also drizzle the rolls with a little rum or bourbon while they are still warm. This will give them a wonderful flavor and make your morning a bit more luxurious!