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Orange Glazed Sourdough Discard Cinnamon Rolls (w/ Fresh Milled Flour)

A healthy twist on orange-glazed cinnamon rolls made with sourdough discard and fresh-milled flour for a nutrient-packed, flavorful treat that doubles as breakfast and dessert!
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 rolls

Equipment

  • 1 Stand mixer
  • 1 9x13-in baking dish

Ingredients
  

Dough

  • 1 cup sourdough starter discard (It's best if the discard is from a mature starter.)
  • 1 cup filtered water
  • ½ cup melted butter (slightly cooled)
  • ¼ cup honey
  • 4 cups fresh milled flour (hard white wheat or spelt flour work great for this!)
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt

Cinnamon-Sugar Filling

  • ½ cup softened butter
  • 1 cup raw sugar
  • 2 tbsp cinnamon

Orange Glaze

  • 1½ cups powdered sugar
  • 2 tbsp milk
  • 1 tbsp orange juice
  • 1 tsp vanilla extract
  • ¼ tsp orange zest (or one drop of orange essential oil)

Instructions
 

  • Preheat oven to 375℉. Lightly grease a 9x13-inch baking dish with butter or coconut oil.
  • Mill 2⅔ cups of hard white or spelt wheat berries. (⅓ cup of hard white berries is equal to approximately ½ cup of fresh milled flour.)
  • Combine all ingredients for the dough in the bowl of a stand mixer and mix until a ball of dough forms. It should be slightly sticky but easily workable.
  • Place the dough on a lightly-floured surface. Using a rolling pin, roll into a rectangle shape about ¼-inch thick.
  • In a separate small mixing bowl, combine the ingredients for the cinnamon-sugar filling, stirring until fully incorporated.
  • Using a spatula, spread the filling evenly over the top of the rolled-out dough.
  • Starting at the long side of the rectangle, roll the dough up tightly into a long roll. Press the edge closed to keep the filling in.
  • Slice evenly into 12 rolls with a sharp, serrated bread knife. Use a gentle sawing motion so as not to smash the dough down while cutting.
  • Place the rolls into your prepared baking dish, leaving an equal amount of space between each one.
  • Bake in your preheated oven for 25-30 minutes or until the rolls are golden brown and cooked through. (I like my rolls ooey-gooey, so I usually take them out after 25 minutes!)
  • While the rolls are baking, combine all ingredients for the orange glaze in a small mixing bowl and whisk until fully incorporated and smooth.
  • Let the rolls cool for 5 minutes. Then pour the glaze over top.

Notes

  • We like our cinnamon rolls slightly undercooked (ooey-gooey centers!) This way they reheat without becoming dry the next day.
  • You can store these on the counter for 1-2 days since they don't have cream cheese frosting (if you don't eat them all by then!) Simply place them in an airtight container, or cover them with foil or plastic wrap.
  • Active sourdough or discard both work fine for this recipe.
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