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Easy Sourdough Discard Cinnamon Roll Casserole Recipe with Cream Cheese Glaze

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A cozy, gooey cinnamon roll casserole made with sourdough discard and topped with a luscious cream cheese glaze. Perfect for lazy weekends or impressing guests with minimal effort.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard
  • 1 ½ cups (190 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240 ml) whole milk
  • 2 large eggs, room temperature
  • 6 tablespoons (85 g) unsalted butter, melted
  • 3 tablespoons cinnamon
  • ½ cup (100 g) brown sugar
  • 4 ounces (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) casserole dish with butter or nonstick spray.
  2. In a large bowl, combine the dry ingredients: flour, granulated sugar, baking powder, baking soda, and salt. Whisk well.
  3. In a separate bowl, whisk together the wet ingredients: milk, eggs, sourdough discard, and melted butter until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Pour half of the batter into the prepared casserole dish and spread evenly.
  6. In a small bowl, mix cinnamon and brown sugar. Sprinkle half of this cinnamon sugar mixture evenly over the batter layer.
  7. Top with the remaining batter and spread carefully to cover the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar mixture on top.
  8. Bake for 40-45 minutes until the casserole puffs up and turns golden brown. A toothpick inserted should come out mostly clean with a few moist crumbs. Tent with foil if browning too quickly.
  9. While baking, prepare the cream cheese glaze by beating softened cream cheese with powdered sugar and vanilla extract until smooth. Add milk or cream a little at a time to reach drizzling consistency.
  10. Once baked, let the casserole cool for 10 minutes. Drizzle the cream cheese glaze over the warm casserole.
  11. Serve warm and enjoy.

Notes

Use room temperature eggs and milk for better mixing and rise. Do not overmix the batter to keep it tender. Rotate the dish halfway through baking if edges brown too fast. Prepare the glaze while baking to save time. Let casserole cool slightly before glazing to maintain glaze texture.

Nutrition

Keywords: sourdough discard, cinnamon roll casserole, cream cheese glaze, easy breakfast, brunch recipe, sourdough recipe, cinnamon sugar, comfort food

Find it online: https://magnetmeal.com/easy-sourdough-discard-cinnamon-roll-casserole-recipe-with-cream-cheese-glaze/