Sourdough Discard Cinnamon Rolls are soft, fluffy, and filled with a sweet cinnamon swirl that melts in your mouth. These rolls take a clever twist by using sourdough discard, which adds a subtle tang and extra depth of flavor to the classic cinnamon roll you know and love.
I love making these cinnamon rolls when I have leftover sourdough starter because it means I get to turn what might otherwise go to waste into a delicious treat. The dough is surprisingly easy to work with, so even if you’re not a pro with yeast baking, these come together smoothly. I especially enjoy warming them up with a drizzle of icing for breakfast or an afternoon snack.
One of my favorite things about this recipe is how the rolls smell while baking—the sweet cinnamon scent fills the whole kitchen and feels like a big warm hug. I like serving them fresh out of the oven alongside a cup of coffee or tea. They’re perfect for sharing with friends or family, or just enjoying yourself when you want a little cozy comfort food.
Key Ingredients & Substitutions
Sourdough starter discard: This adds a nice tang and helps with dough texture. If you don’t have discard, you can use more active yeast but the flavor will be less complex.
Yeast: Active dry yeast is used for a good rise. Instant yeast works too and can save time since it doesn’t need proofing.
Butter: Melted butter in the dough adds richness, while softened butter in the filling helps the cinnamon sugar stick well. Substitute with margarine or coconut oil if needed.
Cinnamon filling: Classic combo of brown sugar and cinnamon is simple but tasty. You can add chopped nuts or raisins for extra texture and flavor.
Cream cheese icing: This creamy frosting balances the sweetness and tang nicely. If you prefer, use plain powdered sugar glaze or add a bit of lemon juice for a twist.
How Do You Make Soft, Fluffy Cinnamon Rolls with Sourdough Discard?
The key is in kneading, proofing, and rolling carefully to keep the dough light and airy.
- Knead the dough well for 8-10 minutes until smooth and elastic; this develops gluten, making a soft texture.
- Let the dough rise until doubled to build flavor and airiness. Use a warm, draft-free spot to help it proof well.
- Roll the dough evenly into a rectangle and spread the filling close to the edges but not too thick, so it cooks evenly.
- When rolling the log, keep it tight but gentle so the layers form without squashing the air pockets.
- After slicing, arrange rolls close but not touching too firmly, and let proof again so they puff up without sticking together.
- Bake at 350°F until golden brown and cooked through; avoid overbaking to keep rolls soft.
These steps help create cinnamon rolls that are tender inside with a slight chew, complemented by the sweet cinnamon filling and creamy icing. Don’t rush the rising phases—they really make a difference!
Equipment You’ll Need
- Large mixing bowl – I use it to combine all the ingredients easily and let the dough rise without making a mess.
- Stand mixer with dough hook (optional) – makes kneading easier and saves your hands, but you can knead by hand too.
- Rolling pin – helps you roll the dough into a smooth, even rectangle for spreading the filling.
- 9×13-inch baking dish – perfect for holding all the rolls snugly as they bake and rise.
- Sharp knife or dental floss – to cut the dough into even pieces cleanly without squashing the layers.
- Pastry brush or spoon – for spreading melted butter and icing smoothly over the rolls.
Flavor Variations & Add-Ins
- Swap cinnamon with nutmeg or pumpkin spice for a cozy, fall-like flavor.
- Add chopped nuts or raisins to the cinnamon filling for extra crunch and sweetness.
- Layer in cream cheese or caramel sauce before rolling for a richer, more decadent treat.
- Use maple syrup or honey in the icing for a different sweet flavor profile.
How to Make Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter discard (unfed, room temperature)
- 1/4 cup whole milk, warm (about 110°F / 43°C)
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (one packet)
- 1 large egg
- 1/4 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour (plus extra for rolling)
- 1/2 tsp salt
For the Cinnamon Filling:
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Icing:
- 1 cup powdered sugar
- 2 tbsp cream cheese, softened
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes around 20 minutes to prepare the dough and filling, plus about 1 to 1.5 hours for the first rise. Then, after shaping, the rolls proof for another 30-45 minutes. Baking takes about 25-30 minutes, and a few minutes to mix the icing. Altogether, plan for about 2.5 to 3 hours from start to finish, mostly hands-off time while waiting for the dough to rise.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This means the yeast is active and ready.
2. Mix and Knead the Dough:
In a large bowl or mixer, combine the sourdough discard, egg, melted butter, and the foamy yeast mixture. Slowly add the flour and salt. Knead by hand or with a dough hook for about 8-10 minutes until the dough is smooth and elastic. Add a little more flour if it’s sticky.
3. Let the Dough Rise:
Place your dough in a greased bowl and cover it with a clean towel or plastic wrap. Leave it in a warm spot for about 1 to 1.5 hours until it doubles in size.
4. Prepare the Filling:
Mix the brown sugar and cinnamon in a small bowl. Set this aside.
5. Roll and Fill the Dough:
Punch down the risen dough, then roll it out on a floured surface into a 15 by 10-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
6. Roll Up and Cut:
Starting on the long side, roll the dough gently but tightly into a log. Pinch the seam to seal it. Cut the log into 9 to 12 even slices.
7. Proof the Rolls:
Place the cut rolls in a greased 9×13-inch baking dish, cut side up. Cover and let them proof for another 30-45 minutes until puffy.
8. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
9. Make the Icing:
While the rolls bake, whisk together powdered sugar, softened cream cheese, vanilla extract, and enough milk or cream to make a smooth, spreadable icing.
10. Finish and Serve:
Remove the cinnamon rolls from the oven and allow them to cool just a little. Spread the icing generously while they are still warm. Serve and enjoy your delicious homemade sourdough discard cinnamon rolls!
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 dough rise properly and keeps the texture soft.
Can I Make the Dough Ahead of Time?
Absolutely! After mixing and kneading, you can refrigerate the dough overnight. Let it come to room temperature and rise until doubled before shaping and baking the next day.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat gently in the microwave or oven before serving to keep them soft and fresh.
Can I Substitute the Cream Cheese Icing?
Yes, if you prefer, you can use a simple powdered sugar glaze made with powdered sugar, milk, and vanilla. It’s lighter but still delicious on these rolls.
