Sourdough Discard Cinnamon Rolls are a wonderful way to turn a bit of extra sourdough starter into soft, sweet, and gooey cinnamon treats. These rolls have a tender, fluffy texture with a warm cinnamon-sugar filling and a touch of tang from the sourdough, making them extra special. They’re the kind of cinnamon rolls that smell amazing while baking and taste like a comforting hug.
I love using sourdough discard in these rolls because it’s such a simple way to reduce waste and add a subtle depth of flavor. Plus, making cinnamon rolls from scratch feels like a little celebration, and these bring a homemade touch that everyone appreciates. My favorite part is brushing the rolls with butter right after they come out of the oven so the cinnamon-sugar filling melts perfectly into the layers.
These cinnamon rolls are perfect for breakfast on a lazy weekend or a sweet treat to share with friends. I like to enjoy them slightly warm, maybe with a cup of coffee or tea, and sometimes I drizzle a simple glaze over the top for extra sweetness. They’re easy to make ahead of time, too—just shape them, pop them in the fridge overnight, and bake fresh in the morning. It’s a little bit of magic that turns sourdough discard into something everyone will love.
Key Ingredients & Substitutions
Sourdough Discard: This is your starter that’s past its feeding time. It adds a slight tang and helps the dough rise. If you don’t have discard, regular yogurt or buttermilk can work to keep the dough tender.
Instant yeast: It gives the rolls an extra lift alongside the sourdough. If unavailable, active dry yeast works too—just dissolve it in warm water first.
Butter: Used melted in the dough and softened for the filling. You can swap for margarine or coconut oil if needed, but butter brings the best flavor.
Milk: Warm milk softens the dough and helps yeast activate. Non-dairy milk like almond or oat milk will also work well.
Cinnamon and Brown sugar: The classic combo for sweetness and spice. Feel free to add chopped nuts or raisins to the filling for extra texture.
Cream cheese (in glaze): Optional, but gives richness and smoothness. You can skip it and just use powdered sugar and milk for a simple glaze.
How Do I Get Soft, Fluffy Cinnamon Rolls with Sourdough Discard?
The key is good kneading and proper rising times to develop gluten and flavor. Here’s how to do it well:
- Warm your liquids: Make sure the milk and discard are warm but not hot, about 90-100°F, to help the yeast activate without killing it.
- Knead enough: Knead until dough is smooth and springs back when pressed. This usually takes 8-10 minutes by hand.
- Let it rise in a warm spot: Cover and keep the dough in a cozy place, like inside an oven with the light on or near a warm window.
- Watch doubling, not time: Dough rising times can vary. Wait until it doubles in size instead of just going by the clock.
- Don’t skip the second rise: After shaping, this rise lets your rolls become soft and airy before baking.
- Bake until golden: The rolls should be a light golden brown. Overbaking can dry them out.
- Glaze while warm: Adding glaze right out of the oven helps it soak into the rolls and keeps them moist.
Following these steps ensures tender, flavorful cinnamon rolls every time. They’re definitely worth the effort!
Equipment You’ll Need
- Large mixing bowl – I like it because it holds the dough comfortably while it rises.
- Whisk or spoon – makes mixing the ingredients smooth and quick.
- Rolling pin – helps you roll out the dough evenly to get that perfect rectangular shape.
- Bench scraper or sharp knife – easy for cutting the dough into equal rolls.
- 9×13 inch baking dish – perfect size for all the rolls to bake evenly.
- Measuring cups and spoons – keep your ingredients accurate for the best results.
- Small bowl – for mixing the cinnamon sugar filling and glaze.
- Whisk or spoon for the glaze – helps you blend the sugar, cream cheese, and milk smoothly.
Flavor Variations & Add-Ins
- Nutty twist: Add chopped pecans or walnuts to the cinnamon filling for crunch and flavor.
- Fruity burst: Mix in dried raisins, chopped apples, or cranberries before rolling up.
- Chocolate lover: Sprinkle chocolate chips on top of the cinnamon sugar before rolling for extra sweetness.
- Spicy kick: Add a pinch of cayenne or cardamom to the cinnamon filling to give your rolls a warm, spicy hint.
Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough discard (unfed starter)
- 1/2 cup (120ml) milk, warmed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 1/2 cups (300g) all-purpose flour, plus extra as needed
- 1/2 teaspoon salt
- 1 teaspoon instant yeast
For the Cinnamon Filling:
- 1/3 cup (75g) brown sugar, packed
- 2 tablespoons ground cinnamon
- 3 tablespoons unsalted butter, softened
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons cream cheese, softened (optional for richness)
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 1 to 1.5 hours for the first rise, then an additional 45 minutes to 1 hour for the second rise. Baking takes around 25-30 minutes. So, total hands-on plus rising and baking time is roughly 2.5 to 3 hours.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough discard, warm milk, sugar, egg, melted butter, and vanilla extract. Stir these together until they’re well mixed.
2. Add Dry Ingredients:
Mix in the flour, salt, and instant yeast to the wet ingredients. Stir until you get a shaggy dough that just comes together.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes, until smooth and elastic. If the dough feels sticky, sprinkle a little more flour as you knead to make it easier to handle.
4. First Rise:
Place your kneaded dough in a lightly oiled bowl. Cover it with a clean towel or plastic wrap. Let it rest in a warm place until it doubles in size – this usually takes about 1 to 1.5 hours.
5. Prepare the Filling:
While your dough is rising, mix the brown sugar and cinnamon together in a small bowl and set it aside.
6. Roll Out the Dough:
Once the dough has doubled, punch it down to release air. Roll it out on a floured surface into a rectangle roughly 12 by 16 inches.
7. Add the Filling:
Spread the softened butter evenly over the rolled dough. Then sprinkle the cinnamon sugar mixture on top, covering the dough evenly.
8. Shape the Rolls:
Starting from the long edge, tightly roll the dough into a log. Pinch the seam and the ends to seal everything together.
9. Cut and Arrange Rolls:
Using a sharp knife or bench scraper, cut the log into 9 to 12 equal pieces. Place the cut rolls in a greased 9×13 inch baking dish or pan, leaving a little space between each one.
10. Second Rise:
Cover the pan lightly and let the rolls rise again in a warm spot until they look puffy and about doubled, usually 45 minutes to 1 hour.
11. Preheat and Bake:
Preheat your oven to 350°F (175°C). Once it’s hot, bake your rolls for 25 to 30 minutes until the tops are golden brown and the rolls are cooked through.
12. Make the Glaze:
While the rolls bake, whisk together the powdered sugar, cream cheese (if using), vanilla extract, and enough milk or cream to get a smooth, pourable glaze.
13. Glaze and Serve:
Take the rolls out of the oven and drizzle the glaze over them while they’re still warm. Let them cool a bit before serving so the glaze sets slightly.
Enjoy these tender, slightly tangy, super soft sourdough discard cinnamon rolls fresh and warm for a delicious treat!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw your frozen discard fully in the fridge overnight and bring it to room temperature before mixing. This helps the yeast activate properly and ensures a good rise.
Can I Make the Dough Ahead of Time?
Absolutely! After shaping the rolls, cover the pan tightly and refrigerate overnight. The next morning, let them come to room temperature and puff up for about 30-45 minutes before baking.
How Should I Store Leftover Cinnamon Rolls?
Keep leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently in the microwave or oven to enjoy them warm and soft again.
Can I Substitute the Milk in the Dough?
Yes, you can use any plant-based milk like almond, oat, or soy milk, but make sure it’s unsweetened and warmed to help the dough rise properly.