Kamut brings a naturally rich, honeyed flavor to cinnamon rolls. Discard deepens that flavor while instant yeast handles the heavy lifting in a dough enriched with milk, egg, and butter.
Before you begin
This recipe is written for 100% hydration discard—starter maintained with equal weights flour and water. Use discard that smells pleasantly sour, yeasty, or mildly alcoholic. Throw it away if you see fuzzy mold, pink or orange discoloration, or smell anything rotten.
Ingredients
Dough
- 350 g fresh-milled Kamut flour
- 200 g sourdough discard, 100% hydration
- 190 g warm whole milk, hold back 20 g
- 1 large egg
- 50 g granulated sugar
- 50 g unsalted butter, softened
- 8 g fine salt
- 6 g instant yeast
Filling
- 70 g unsalted butter, very soft
- 120 g brown sugar
- 12 g ground cinnamon
- Pinch of salt
Light glaze
- 90 g powdered sugar
- 20–30 g milk
- 2 g vanilla
Method
- Mix flour, discard, 170 g milk, egg, and sugar. Rest 20 minutes.
- Add butter, salt, and yeast. Knead gently 6–8 minutes, adding reserved milk only if needed. Kamut dough should feel supple, not highly elastic.
- Rise until about 60% larger, 60–90 minutes.
- Roll into a 30×40 cm rectangle. Spread with butter and sprinkle evenly with brown sugar, cinnamon, and salt.
- Roll from the long edge and cut nine pieces. Arrange in a buttered 9-inch square pan.
- Proof until puffy and touching, 35–55 minutes. Bake at 350°F (175°C) for 24–28 minutes.
- Whisk glaze ingredients and drizzle lightly over rolls after 10 minutes of cooling.
Fresh-milled notes
Good to know: Kamut gluten is extensible but easily overworked. Stop kneading before the dough becomes shiny and slack.
Good to know: Use dental floss or a very sharp knife for clean spirals.
Good to know: A light glaze keeps the grain and cinnamon in front rather than burying the rolls under frosting.
Sourdough Discard Collection
Eight practical ways to turn refrigerated discard into bread, breakfast, supper, and snacks.
Recommended tools
Affiliate disclosure: As an Amazon Associate I earn from qualifying purchases. Recommendations are selected for practical usefulness.
Keep learning
Use the Fresh-Milled Flour Guide, consult the hydration guide, troubleshoot dense bread and sticky dough, and browse the recommended tools.