Cranberry Orange Sourdough Discard Cinnamon Rolls: Easy!

These cranberry orange sourdough discard cinnamon rolls are so easy and yummy! I hope your family loves them as much as mine!

Sourdough cinnamon rolls have become a staple in many homes, especially during the holiday season. These festive cranberry orange sourdough discard cinnamon rolls are the perfect seasonal treat! The combination of sourdough discard, dried cranberries, and fresh orange zest elevates this classic treat to a festive delight. If this is your first time making sourdough discard cinnamon rolls, don’t worry. This step-by-step guide ensures the best results, turning simple ingredients into a show-stopping dessert or breakfast. Some of my other seasonal favorites are apple sourdough cinnamon rolls and pear sourdough cinnamon rolls. 

Why Cranberry Orange Sourdough Cinnamon Rolls?

The holiday season calls for recipes that bring warmth and joy. The bright orange flavor from the orange zest pairs perfectly with the tartness of dried cranberries, while the sourdough discard adds a subtle tang to the dough. These sourdough recipes are great for using up leftover sourdough discard, making them both practical and delicious.

Let’s dive into this great recipe, where each roll is filled with layers of cinnamon-spiced brown sugar, dried cranberries, and the fresh citrus burst of orange zest.

For the Dough Ingredients:

1 cup sourdough discard (you can also use an active sourdough starter for this recipe)

1 cup water 

1/4 cup honey

1/2 cup butter, melted

4 cups all-purpose flour

2 teaspoons baking powder

1 ¼ teaspoon salt

1 teaspoon baking soda

For the Filling:

1 cup brown sugar, packed

2 1/4 tablespoons cinnamon

½ cup (1 stick) butter, softened ( just sit it out at room temperature about an hour before baking)

1/2 teaspoon grated orange zest

1/4 cup chopped dried cranberries

For the Icing:

4 cup powdered sugar

8 oz cream cheese, softened

1/2 cup butter (1 stick), softened

1 tsp. Vanilla extract

2 tablespoons whole-berry cranberry sauce

Step-by-Step Instructions for Sourdough Discard Pear Cinnamon Rolls

Step 1: Prepare the Dough

1. Mix the Wet Ingredients: In a large mixing bowl, combine the sourdough discard (or active starter), water, melted butter, and honey. Mix until well blended.

2. Combine Dry Ingredients: In another bowl, mix together the flour, sugar, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Use your hands to mix it well. Don’t over mix.

3. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead the dough for about 3-5 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not overly sticky. If it feels too sticky, sprinkle a bit more flour as needed. You don’t have to let the dough rise. The baking soda and baking powder take care of that in this recipe.

Step 2: Prepare the Filling: Cinnamon Sugar Mixture

1. Mix the Cinnamon Roll Filling Ingredients: In a small bowl, combine the brown sugar, cinnamon, orange zest, chopped dried cranberries, and softened butter. Set aside.

Step 3: Roll and Assemble

1. Roll Out the Dough: Transfer it to a floured work surface and use a rolling pin to roll it out into a large rectangle about 1/4 inch thick. Sprinkle the top of the dough with flour so that the rolling pin doesn’t stick to the dough. 

2. Add the filling: Spread the softened cinnamon mixture evenly over the rolled-out dough. 

3. Roll It Up: Starting from the long edge, tightly roll the dough into a log. Pinch the seams to seal.

4. Cut the Rolls: Use a sharp knife or dental floss to slice the log into 1-2 inch thick pieces. Place the rolls cut side up in a greased baking dish, leaving a little space between each roll for them to expand. You can use a cast iron skillet for baking if you like. For best results, I prefer to use dental floss. It just works better for me.

Step 4: Bake the Rolls

1. Preheat the Oven: Preheat your oven to 375 degrees.

2. Bake: Bake for 20-25 minutes, or until the tops are golden brown.

3. Cool Slightly: Remove the cinnamon rolls from the oven and allow them to cool for a good ten to 15 minutes before icing.

Step 5: Prepare the Icing-Cream Cheese Frosting

While the rolls are cooling, prepare the icing. In a large bowl, use a mixer to blend together the butter, cream cheese, vanilla, 2 tablespoons or whole-berry cranberry sauce, and powdered sugar. Mix until smooth.

Step 6: Serve and Enjoy

Spread the icing over the warm cinnamon rolls before serving. Enjoy them fresh out of the oven, paired with a cup of coffee or tea for the ultimate fall treat! Cover the remaining icing with plastic wrap or store it in an airtight container in the fridge.

Tips for the Best Results

• Avoid Overmixing: When combining the dough, mix just until the ingredients come together. Overmixing can lead to tough rolls.

• Adjust for Sweetness: If you prefer sweeter rolls, increase the amount of brown sugar in the filling or icing to your taste.

• Store Leftovers Properly: If you have leftover rolls (which is unlikely!), store them in an airtight container. I store ours in the refrigerator because of the icing. To reheat, simply pop them in the microwave for 20 seconds until warmed through. They are delicious the next day.

Why These Ingredients Work

Sourdough Discard: This adds a mild tanginess and enhances the texture of the rolls.
All-Purpose Flour: Provides the right structure for soft and fluffy rolls.
Fresh Orange Zest: Infuses the dough and filling with a bright citrus aroma.
Dried Cranberries: Adds a chewy texture and tart flavor that balances the sweetness.
Brown Sugar: Creates a caramelized, cinnamon-spiced filling that’s hard to resist.

A Recipe for Every Occasion

These cranberry orange sourdough discard cinnamon rolls aren’t just for the holiday season or Christmas morning. They’re perfect for weekend brunch, family gatherings, or as a homemade gift. Their combination of simple ingredients and rich flavor ensures they’ll become a household favorite.

How to Store and Reheat

If you have any rolls left, place them in an airtight container and store them at room temperature for up to three days. To reheat, simply pop one roll in the microwave for 15-20 seconds.

Why You’ll Love This Great Recipe

This recipe delivers everything you want in sourdough cinnamon rolls. The dough is soft and pillowy, the filling is sweet and spiced, and the frosting is rich and creamy. The orange flavor from the orange zest combined with the dried cranberries creates a unique twist that feels festive and indulgent.

Final Thoughts

Cranberry orange sourdough discard cinnamon rolls offer a delightful way to celebrate the holiday season or any special occasion. With the perfect balance of tangy, sweet, and citrusy flavors, this recipe is sure to impress. Whether you’re making them for the first time or adding them to your collection of sourdough recipes, these rolls will quickly become a tradition in your home.

So grab your sharp knife or dental floss, roll out that dough on a lightly floured surface, and get baking. The best results come from a little love and a lot of joy in the kitchen.

Enjoy your sourdough cinnamon rolls with a cup of coffee or tea, and savor the flavors of the holiday season!