Sourdough Discard Mini Cherry Cinnamon Rolls
A spectacular summer twist on your morning routine! These quick mini sweet rolls utilize your unfed sourdough discard for a fast, no-yeast pastry dough. Filled with a rich cinnamon-spiced fresh Northwest Cherry jam and topped with a naturally pink cherry cream cheese glaze, they bring sweet orchard flavor to your table in under an hour.
Servings: 25 mini rolls, 2 rolls per serving
Cost: $6
Ingredients
Cherry Filling
- 1 ½ cups fresh Northwest sweet cherries pitted and finely chopped
- 2 tablespoons brown sugar
- 1 teaspoon fresh lemon juice
The Dough
- 3 ¾ cups all-purpose flour
- 1 cup sourdough discard at room temperature
- ¾ cup whole milk warmed
- 1 large egg
- ¼ cup honey
- ⅓ cup butter melted and cooled
- 1 teaspoon baking soda
- 2 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
The Cinnamon Base
- 6 tablespoons softened butter
- ¾ cup brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon ground cinnamon
- ¼ teaspoon nutmeg
Cherry Lemon Glaze
- 4 oz cream cheese softened
- 2 tablespoons softened butter
- 3 tablespoons maple syrup
- ¼ cup powdered sugar
- 2 tablespoons heavy cream adjust for thickness
Instructions
- Simmer Fruit Filling: In a small saucepan over medium heat, combine chopped cherries, 2 tablespoons brown sugar, and lemon juice. Simmer 5 to 7 minutes until thick and jammy. Set aside to cool completely.
- Mix the Dough: In a large bowl, whisk flour, baking soda, baking powder, and salt. In a separate bowl, whisk discard, warm milk, egg, melted butter, and honey. Pour wet into dry and knead 2 to 3 minutes until a smooth dough forms. Rest under a towel for 10 minutes. Preheat oven to 350°F (175°C).
- Roll and Layer: On a floured surface, roll dough into a 10x29 inch rectangle. Mix the cinnamon base ingredients together and spread evenly over the dough. Curve three quarters of your cooled cherry filling evenly over the top of the cinnamon layer. Reserve the final quarter to drizzle over cream cheese frosting.
- Slice into Mini Rolls: Cut the rectangle in half across the middle to create two shorter strips. Roll each section tightly from the long edge into a log. Use unflavored dental floss to slice the logs into 25 mini rolls, roughly 1 inch thick.
- Bake: Arrange the rolls in a greased baking pan or cast-iron skillet. Bake at 350°F (175°C) for 18 to 20 minutes until golden brown and bubbling.
- Frost and Serve: While the rolls bake, beat your cream cheese, butter, maple syrup, powdered sugar, and heavy cream until smooth and pink. Spread over the hot rolls straight out of the oven. Drizzle remaining cherry filling over top. Serve warm.
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