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A large plate holding a single frosted sourdough discard cinnamon roll lifted above a 12-inch cast-iron skillet filled with the rest of the baked rolls.

Sourdough Discard Cinnamon Rolls

Fluffy, scratch-made cinnamon rolls baked in a 12-inch cast-iron skillet using sourdough discard, finished with homemade cream cheese frosting.
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Ingredients Equipment Method Notes

Ingredients
  

  • Sourdough discard
  • All-purpose flour
  • Warm milk & melted butter
  • Granulated sugar & salt
  • Brown sugar & ground cinnamon for filling
  • Cream cheese butter, powdered sugar, and vanilla (for frosting)

Equipment

  • 12-inch cast-iron skillet
  • Rolling pin
  • Mixing bowls
  • Electric hand mixer

Method
 

  1. Mix the dough using sourdough discard, flour, milk, butter, and sugar. Let rise until doubled.
  2. Roll out the dough, spread with butter, brown sugar, and cinnamon. Roll into a log and slice into equal rounds.
  3. Generously butter a 12-inch cast-iron skillet and arrange the rolls inside. Let rise for a second time.
  4. Bake at 350°F (175°C) for 25 minutes until golden brown and caramelized around the edges.
  5. Whip together the cream cheese frosting ingredients and spread over the warm rolls. Serve immediately!

Notes

Skillet Fit: Adjust the thickness of your slices so they fit snugly in a single layer across your 12-inch skillet.