Sourdough Discard Cinnamon Rolls

Makes: 12 rolls

Prep: ~15 minutes

Bake: 25–35 minutes

For the dough

• 4 cups all-purpose flour

• 1 tsp baking soda

• 2 tsp baking powder

• 1 tsp salt

• 1 cup sourdough discard

• 1 cup water

• ½ cup butter, melted and slightly cooled

• ¼ cup honey

For the cinnamon filling

• ½ cup butter, softened

• 1 cup brown sugar

• 2 tbsp cinnamon

For the cream cheese icing

• 6 oz cream cheese

• ½ cup heavy cream

• ½ cup maple syrup

• 2 tsp vanilla extract

How to Make Them

Start by melting the butter and letting it cool slightly. Preheat your oven to 375°F and lightly grease a 9x13 baking dish or cast-iron skillet.

Mix together the flour, baking soda, baking powder, and salt. Add the sourdough discard, water, melted butter, and honey, then mix until a soft dough forms.

Transfer the dough to a lightly floured surface and roll it into a rectangle about ¼-inch thick.

Make the filling

Mix the softened butter, brown sugar, and cinnamon together until you have a spreadable cinnamon-sugar mixture.

Spread it evenly over the dough, making sure you get all the way to the edges.

Starting from the long side, tightly roll the dough into a log. Slice into about 12 evenly sized rolls and arrange them in your prepared baking dish.

Bake for 25–35 minutes, or until the rolls are lightly golden and cooked through.

Let them cool for a few minutes while you make the icing.

Cream Cheese Icing

Add the cream cheese, heavy cream, maple syrup, and vanilla to a saucepan over medium heat. Stir until smooth and combined.

For an extra-smooth icing, you can use an immersion blender.

Pour the warm icing over the cinnamon rolls and serve immediately.

If you have sourdough discard in your fridge, this is your sign to turn it into cinnamon rolls. 🤎

Ingredients

For the Chicken

• Chicken cutlets

• Salt and black pepper

• Garlic powder

• Italian seasoning

• Flour

• Eggs

• Italian-seasoned breadcrumbs

• Parmesan cheese

• Olive oil, for cooking

For the Pasta

• Pasta of choice

• 2 tbsp butter

• 3–4 cloves garlic, minced

• 1 cup chicken broth

• Splash of heavy cream

• Juice of 1 lemon

• Zest of 1 lemon

• ½–¾ cup ricotta cheese

• ½ cup freshly grated Parmesan

• Salt and black pepper

• Reserved pasta water, as needed

• Red pepper flakes, optional

Instructions

1. Make the Chicken Cutlets

Season the chicken cutlets with salt, pepper, garlic powder, and Italian seasoning.

Set up a breading station with flour, beaten eggs, and a mixture of Italian breadcrumbs and Parmesan.

Coat each chicken cutlet in flour, then egg, then the breadcrumb mixture, pressing gently so the coating sticks.

Heat a thin layer of olive oil in a large skillet over medium heat. Cook the chicken for about 3–4 minutes per side, or until golden brown and cooked through. Transfer to a plate and let rest while you make the pasta.

2. Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve about 1 cup of pasta water.

3. Make the Lemon Sauce

In a large skillet, melt the butter over medium heat. Add the garlic and cook for about 1 minute, until fragrant.

Pour in the chicken broth and let it simmer for a few minutes to reduce slightly. Add a splash of heavy cream and stir.

Add the lemon juice and lemon zest, then season with salt and plenty of black pepper.

4. Make It Creamy

Lower the heat and stir in the ricotta and Parmesan until smooth and creamy.

If the sauce is too thick, add a small splash of reserved pasta water. If it’s too thin, let it gently simmer for another minute or two.

5. Toss the Pasta

Add the cooked pasta directly to the skillet and toss until completely coated in the creamy lemon sauce.

Taste and adjust with more lemon juice, Parmesan, salt, or black pepper as needed.

6. Serve

Slice the crispy chicken cutlets and serve them over the creamy lemon ricotta pasta.

Finish with extra Parmesan, lemon zest, cracked black pepper, and red pepper flakes if you like a little heat.

Ingredients

• 1 cup pumpkin puree

• 1 cup Greek yogurt

• 3 large eggs

• ½ cup egg whites

• ¼ cup maple syrup

• 2 tbsp melted butter

• 1 tsp vanilla extract

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1½ tsp pumpkin pie spice

• ½ tsp cinnamon

• ¼ tsp salt

• Brown sugar and rolled oats for topping

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with liners.

2. In a large bowl, whisk together the pumpkin puree, vanilla Greek yogurt, eggs, egg whites, maple syrup, melted butter, and vanilla.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

4. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

5. Divide the batter evenly between the 12 muffin cups.

6. Sprinkle a little brown sugar and oats on each muffin for topping before baking.

7. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

8. Let the muffins cool for about 10 minutes before removing them from the pan.

A Few Tips

Don’t overbake them! The key to keeping these muffins moist is pulling them from the oven as soon as they’re set. A few moist crumbs on the toothpick are perfect.

I love using vanilla Greek yogurt here because it adds protein while also giving the muffins extra moisture and a little natural sweetness. If your yogurt is particularly sweet, you can reduce the maple syrup slightly.

And don’t skip the oat and brown sugar topping—it gives these a little bakery-style crunch on top while the inside stays soft and fluffy.

Each muffin is about 120 calories 10 grams of protein.

It’s also an easy recipe to customize depending on what vegetables you have in the fridge — red bell pepper and broccoli are my favorites, but mushrooms, carrots, snap peas, onions, or whatever you have on hand would work too.

Ingredients

For the steak

• 1 lb shaved steak

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp cornstarch

• 2 cloves garlic, minced

For the stir-fry

• 2 packages udon noodles

• 1 red bell pepper, sliced

• 1–2 cups broccoli florets

• 1 tbsp oil, for cooking

For the sauce

• ¼ cup soy sauce

• 1 tbsp rice vinegar

• 1 tbsp honey or brown sugar

• 1 tsp sesame oil

• 1–2 cloves garlic, minced

• 1 tsp cornstarch

• 2 tbsp water

Optional: add a little sriracha or chili crisp for some heat.

How to Make It

1. Marinate the steak.
Add the shaved steak to a bowl with soy sauce, rice vinegar, cornstarch, and minced garlic. Toss until the steak is evenly coated and let it sit for about 10–15 minutes.

2. Make the sauce.
Whisk together the soy sauce, rice vinegar, honey, sesame oil, garlic, cornstarch, and water. Set aside.

3. Cook the steak.
Heat a large skillet or wok over medium-high heat and add a little oil. Add the steak in a single layer and cook for a few minutes until browned and cooked through. Remove from the pan and set aside.

4. Cook the vegetables.
Add the bell pepper and broccoli to the same pan. Stir-fry for a few minutes until the vegetables are tender-crisp.

5. Add the noodles.
Add the udon noodles to the pan along with the cooked steak. Pour the sauce over everything and toss well.

6. Finish it off.
Cook for another 1–2 minutes, tossing frequently, until the sauce thickens and coats the steak, noodles, and vegetables.

Serve immediately with green onions and sesame seeds if you have them!

Ingredients

• Shrimp, peeled and deveined

• Cajun seasoning

• Butter

• Onion, diced

• Garlic, minced

• Grape tomatoes, halved

• Tomato paste

• Chicken broth

• Heavy cream

• Parmesan cheese

• Pasta of choice

• Salt & pepper

• Fresh parsley or Parmesan for garnish, optional

How to Make It

1. Season the shrimp generously with Cajun seasoning.

2. In a large skillet, melt the butter over medium-high heat. Add the shrimp and cook until pink and cooked through. Remove from the pan and set aside.

3. Add the onion to the same pan and sauté until softened. Add the garlic and cook until fragrant.

4. Stir in the halved grape tomatoes and tomato paste. Cook for a few minutes until the tomatoes begin to soften and the tomato paste deepens in color.

5. Pour in the chicken broth and heavy cream, stirring to combine and scrape up all the flavorful bits from the bottom of the pan.

6. Add the pasta and let everything simmer until the pasta is tender and the sauce has thickened. Stir occasionally so the pasta cooks evenly.

7. Stir in freshly grated Parmesan until melted and creamy.

8. Add the Cajun shrimp back to the pan and toss everything together.

9. Finish with extra Parmesan and fresh parsley, if desired.

One pan = minimal cleanup. 🙌

This is definitely one to add to the weeknight dinner rotation!

The Dough

• 350 g water

• 100 g active sourdough starter

• 500 g bread flour

• 10 g salt

Mix your dough using your usual sourdough method, then allow it to ferment and rise. For this pizza, I actually let mine over-proof, which gave the dough an extra airy, focaccia-like texture.

Once the dough is ready, transfer it to a well-oiled baking pan and gently stretch it out. Let it relax and spread into the pan, then add your toppings.

Toppings

Before baking:

• Pizza sauce

• Ground sausage

• Pepperoni

• Fresh mozzarella

Spread the pizza sauce over the dough, then layer on the sausage, pepperoni, and fresh mozzarella.

Bake at 425°F until the crust is golden and cooked through and the cheese is bubbly and melted.

The Finishing Touches

Once the pizza comes out of the oven, let it cool slightly, then garnish with:

• Freshly grated Parmesan

• Fresh basil

• Dollops of whipped ricotta

This is one of those recipes that makes sourdough feel even more fun. The over-proofed dough turned into the perfect focaccia-style pizza crust, and the combination of sausage, pepperoni, fresh mozzarella, and creamy whipped ricotta made this one seriously hard to stop eating.

If you have sourdough dough that over-proofed, don’t throw it out—make pizza. 🍕

I made a batch of 12 muffins, and each one comes out to roughly 105 calories and 9-10g of protein, making them an easy breakfast or snack when you want something a little more filling than a typical muffin.

Ingredients

• 2 cups Kodiak Power Cakes Mix

• 1 container (150g) nonfat plain Greek yogurt

• ¾ cup Fairlife 2% milk

• 1 large egg

• ½ cup egg whites

• ¼ cup maple syrup

• ½ tsp baking powder

• 1 tsp vanilla

• 1 tsp cinnamon

• Sprinkles, for topping (can also do blueberries, chocolate chips, anything you like)

Instructions

1. Preheat your oven to 350°F.

2. Add the Kodiak mix, Greek yogurt, Fairlife milk, egg, egg whites, maple syrup, baking powder, vanilla, and cinnamon to a bowl.

3. Mix until just combined. Don’t overmix—the batter doesn’t need to be perfectly smooth.

4. Divide the batter between 12 muffin cups.

5. Top with sprinkles.

6. Bake for about 18–20 minutes, or until the muffins are set and a toothpick comes out clean or with a few moist crumbs.

7. Let them cool before storing.

Once the muffins have cooled completely, store them in an airtight container so they’re ready to grab throughout the week.

Whipped ricotta gets topped with crunchy chili oil, a drizzle of honey, fresh basil, and flaky sea salt. The combination of creamy ricotta, spicy chili crunch, and sweet honey is seriously addictive.

It comes together in just a few minutes, making it the kind of appetizer you can throw together when friends are coming over—or when you just want something really good to snack on before dinner.

Ingredients

For the dip:

• 1 cup whole-milk ricotta

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon lemon zest

• 1–2 teaspoons fresh lemon juice

• ½ teaspoon kosher salt

• Freshly cracked black pepper

For topping:

• 2–3 tablespoons chili oil crunch

• 1–2 teaspoons honey

• Fresh basil, torn

• Flaky sea salt

• Extra-virgin olive oil, for drizzling

For serving:

• Sliced crusty bread or sourdough

• Olive oil

• Flaky sea salt

How to Make It

1. Whip the ricotta.
Add ricotta, olive oil, lemon zest, lemon juice, salt, and black pepper to a food processor. Blend until smooth, creamy, and fluffy.

2. Toast the bread.
Brush slices of crusty bread with olive oil and toast until golden and crisp. Finish with a little flaky salt.

3. Build the dip.
Spread the whipped ricotta onto a shallow serving plate. Use the back of a spoon to create a swoop or well in the center.

4. Add the good stuff.
Spoon the chili oil crunch into the center and drizzle the chili oil over the ricotta. Finish with honey, torn basil, a drizzle of olive oil, and flaky sea salt.

5. Serve.
Serve immediately with the warm, crispy bread for dipping.

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