Sourdough Discard Cinnamon Rolls are a fun and tasty way to use up that extra sourdough starter you have sitting in the fridge. These rolls have a soft, fluffy texture with just a hint of tang from the sourdough, swirled with a sweet cinnamon brown sugar filling that makes them impossible to resist. The dough is easy to work with, and you end up with warm, gooey cinnamon rolls that taste like they came from a bakery.
I love making these rolls when I have some sourdough discard on hand because it feels like I’m turning something that might go to waste into a delicious treat. The slight tanginess from the starter balances the sweetness perfectly, and I think it adds a little something special that you don’t get with regular cinnamon rolls. Plus, they smell incredible while they bake, which makes the house feel super cozy.
My favorite way to enjoy these cinnamon rolls is fresh out of the oven with a drizzle of simple glaze or cream cheese frosting on top. They’re perfect for a weekend breakfast or a special brunch with family and friends. Honestly, once you try making cinnamon rolls with sourdough discard, you might find yourself looking forward to feeding your starter just to make more!
Key Ingredients & Substitutions
Sourdough discard: This adds a gentle tang and tenderness to the dough. You can use either fed or unfed discard. If you don’t have discard, you can replace it with an equal amount of buttermilk or yogurt to keep the tangy flavor.
Yeast: Yeast helps the dough rise and get fluffy. Active dry yeast works well, but instant yeast can be substituted—just reduce the rising time slightly.
Butter: Butter is key for a soft dough and rich filling. Use unsalted for control over salt levels, but salted butter works in a pinch; just reduce added salt in the dough.
Milk: Warm whole milk activates the yeast and tenderizes the dough. You can use any milk you have on hand, or non-dairy milk like almond or oat milk as alternatives.
Cinnamon filling: Brown sugar brings moisture and a deep sweetness paired with cinnamon’s warm spice. You can add a pinch of nutmeg or cardamom for a flavor twist.
Icing: Classic powdered sugar glaze brightens the rolls. Cream cheese adds creaminess but you can swap cream cheese for plain yogurt or skip it for a lighter glaze.
How Do I Get Soft, Fluffy Sourdough Cinnamon Rolls Every Time?
Soft rolls come down to proper kneading, rising, and handling of the dough. Here’s how to make sure yours turn out great:
- Kneading: Knead the dough until it’s smooth and elastic. It should spring back when poked gently. This develops gluten, creating a chewy but tender crumb.
- First rise: Let the dough rise until nearly doubled. Don’t rush this step—it helps create air pockets for fluffy texture.
- Rolling: Roll the dough evenly so the cinnamon filling spreads nicely. Tight rolling traps the sugars and butter for gooey swirls.
- Cutting rolls: Use a sharp knife or dental floss for clean slices, so the rolls hold their shape well.
- Second rise: Let rolls rise until puffy but not overproofed. This ensures they bake soft but keep structure.
- Baking: Bake at 350°F for even cooking without drying out. Allow the rolls to cool slightly before adding icing to keep it glossy and smooth.
With these steps, your sourdough discard cinnamon rolls will come out soft, fluffy, and perfectly sweet every time!
Equipment You’ll Need
- Stand mixer with a dough hook – I recommend this because it kneads the dough evenly and saves effort.
- Large mixing bowl – for the dough to rise comfortably.
- Rolling pin – makes rolling out the dough smooth and even.
- Sharp knife or dental floss – to cut the rolls cleanly without squishing the layers.
- 9×13 inch baking dish – to hold all the rolls as they bake and rise.
- Pastry brush – for spreading melted butter and glazing the rolls.
- Mixing bowls and spatula – for preparing the filling and icing.
Flavor Variations & Add-Ins
- Replace cinnamon with other spices like nutmeg, cardamom, or pumpkin pie spice for different seasonal flavors.
- Add chopped nuts, such as pecans or walnuts, inside the swirl for extra crunch and richness.
- Mix in some dried fruits like raisins, cranberries, or chopped apples in the filling to add sweetness and texture.
- Swap out the cream cheese frosting for a simple vanilla glaze or drizzle with caramel for a richer finish.
Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough discard (unfed or fed)
- 3 1/2 cups (440g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk, warmed (around 110°F/43°C)
- 1/4 cup (60g) unsalted butter, melted and slightly cooled
- 1 large egg
For the Cinnamon Filling:
- 1/2 cup (100g) brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup (56g) unsalted butter, softened
For the Icing:
- 1 cup (120g) powdered sugar, sifted
- 2 tbsp cream cheese, softened (optional for a richer frosting)
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, with a first rise of 1 to 1.5 hours, a second rise of 45-60 minutes, and about 25-30 minutes to bake. Plan for around 3 hours total to enjoy warm, freshly baked cinnamon rolls.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl or stand mixer, mix the all-purpose flour, sugar, salt, and active dry yeast. In another bowl, whisk together warm milk, melted butter, egg, and sourdough discard until well combined.
2. Mix and Knead:
Add the wet ingredients to the dry, mixing on medium speed with a dough hook until the dough comes together, about 2 minutes. Continue kneading for 6-8 minutes until smooth, elastic, and slightly tacky. You can also knead by hand on a floured surface.
3. First Rise:
Place the dough in a lightly greased bowl, cover with plastic wrap or a towel, and let it rise at room temperature until almost doubled in size — about 1 to 1.5 hours.
4. Prepare the Filling:
While the dough rises, mix together the brown sugar and cinnamon in a small bowl. Set the softened butter aside separately.
5. Roll Out the Dough:
Turn the risen dough onto a lightly floured surface and roll it into a rectangle roughly 16×12 inches (40×30 cm).
6. Add Filling and Roll:
Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture evenly on top. Starting from the long side, roll the dough tightly into a log and pinch the seam to seal.
7. Cut the Rolls:
Slice the log into 12 equal pieces about 1 to 1.5 inches thick, using a sharp knife or dental floss. Arrange the rolls cut side up in a greased 9×13 inch baking dish.
8. Second Rise:
Cover loosely and let the rolls rise until puffed and nearly doubled, about 45-60 minutes.
9. Preheat Oven and Bake:
Heat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
10. Make the Icing:
While baking, mix powdered sugar, cream cheese (optional), vanilla, and milk or cream until smooth, adding extra liquid if needed to reach desired consistency.
11. Ice and Serve:
Let the rolls cool for about 10 minutes after baking. Drizzle or spread the icing on warm rolls and enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before using. This helps the discard mix smoothly into the dough for the best texture.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. Let them come to room temperature and rise a bit more before baking the next day.
How Should I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. Reheat gently in the microwave or oven before serving.
Can I Substitute the Cream Cheese in the Icing?
Yes, you can omit the cream cheese for a simple glaze, or substitute with plain yogurt or mascarpone for a slightly different but tasty frosting.