Sourdough Discard Cinnamon Rolls are soft, fluffy, and bursting with sweet cinnamon goodness. They’re a perfect way to use up sourdough starter discard, turning it into a tasty treat with that little bit of tang that makes these rolls extra special. The dough is tender with a lovely chew, and the cinnamon-sugar filling melts just right inside every spiral.
I love making these cinnamon rolls when I have some sourdough discard sitting in the fridge—it feels like turning something ordinary into a special breakfast or snack everyone looks forward to. The smell of cinnamon and fresh baking fills the kitchen and makes it impossible to wait until they cool down enough to have a bite. My little trick is to let them rise just until puffy before baking to get that perfect soft texture.
For serving, I like topping the rolls with a simple glaze made from powdered sugar and a touch of milk or cream cheese frosting if I’m feeling indulgent. They’re great straight from the oven with a cup of coffee or tea, and they make breakfast feel a little more festive, even on a weekday morning. These cinnamon rolls show you don’t need to waste sourdough discard when you can turn it into something everyone will enjoy!
Key Ingredients & Substitutions
Sourdough Starter Discard: This adds a slight tang and tender crumb. If you don’t have discard, you can replace it with plain yogurt or buttermilk for a similar soft texture and mild tanginess.
All-purpose Flour: Standard and reliable for soft rolls. For a heartier bite, you can substitute up to half with bread flour, which adds chewiness without toughening.
Instant Yeast: Helps the dough rise faster alongside the discard. If you don’t have instant yeast, active dry yeast works too—just dissolve it in the warm milk first.
Butter: Butter in the dough and filling brings richness and moisture. For a dairy-free option, use melted coconut oil or a plant-based butter substitute.
Cinnamon and Brown Sugar: The classic combo for the filling. Feel free to add a pinch of nutmeg or swap brown sugar for coconut sugar to change the flavor slightly.
Icing: Powdered sugar mixed with milk or cream is simple and sweet. Cream cheese frosting is another favorite if you want a tangy, creamy finish.
How Do You Make Soft, Fluffy Rolls with Sourdough Discard?
Soft cinnamon rolls need gentle handling and good timing. Here’s what works best:
- Kneading: Knead the dough until smooth and elastic. This builds gluten for structure but don’t overdo it—you want soft rolls.
- Rising: Let the dough rise twice: first until doubled, then again after shaping. This slow rise develops flavor and that fluffy texture.
- Rolling and Cutting: Roll the dough evenly and tightly to get nice spirals. Use a sharp knife or unflavored dental floss to cut cleanly without squashing.
- Baking: Bake until just golden. Overbaking dries them out, so watch closely towards the end.
- Icing: Drizzle while rolls are warm for a glossy finish that melts slightly into every bite.
Patience during rising and gentle shaping are key, especially when working with sourdough discard that adds extra flavor but less yeast rise power.
Equipment You’ll Need
- Large mixing bowl – I used this to combine the dough ingredients and let it rise; it’s sturdy and easy to cover.
- Stand mixer with dough hook (optional) – makes kneading quicker and less hands-on, especially helpful if your dough is a bit sticky.
- Rolling pin – helps you roll out the dough evenly into a large rectangle for that perfect spiral.
- Sharp knife or dental floss – for cleanly cutting the dough into rolls without squashing the spirals.
- 9×13 inch baking pan – big enough to hold all the rolls without crowding, for even baking and a nice shape.
- Whisk and small bowl – to mix icing ingredients smoothly right before spreading.
Flavor Variations & Add-Ins
- Mix in chopped nuts, like pecans or walnuts, into the filling for added crunch and flavor.
- Swirl in some fruit jam or preserves, like raspberry or apricot, before rolling for fruity surprise pockets.
- Replace cinnamon with ground cardamom or nutmeg for a fragrant spice twist.
- If you love cream cheese, top the warm rolls with a cream cheese frosting instead of simple icing for extra richness.
Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter discard (unfed)
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp instant yeast
- 1/2 cup whole milk, warm (110°F/43°C)
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
For the Filling:
- 1/3 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 3 tbsp unsalted butter, softened
For the Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 1 to 1.5 hours for the first rise and another 45 minutes to 1 hour for the second rise. Baking takes around 20 to 25 minutes, so expect to spend about 2.5 to 3 hours in total, mostly waiting for the dough to rise. The hands-on time is easy and rewarding!
Step-by-Step Instructions:
1. Mix Your Dough Ingredients:
In a large bowl, combine the flour, sugar, salt, and instant yeast. In another bowl, whisk together the warm milk, melted butter, egg, and sourdough discard. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
2. Knead and Let Rise:
Turn the dough onto a lightly floured surface and knead it for 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for about 6-7 minutes. Put the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size—about 1 to 1.5 hours.
3. Prepare the Filling and Roll the Dough:
Roll the dough out on a floured surface into a 12×16 inch rectangle. Spread the softened butter evenly over the dough. Mix brown sugar and cinnamon together and sprinkle it evenly on top of the butter. Starting on the long side, tightly roll the dough into a log and pinch the seam to seal.
4. Cut and Second Rise:
Use a sharp knife or dental floss to cut the log into 9 to 12 equal rolls. Place the rolls in a greased 9×13 inch baking pan, leaving a little space between each. Cover loosely and let them rise again for 45 minutes to 1 hour, until puffy.
5. Bake and Ice the Rolls:
Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until the tops are golden brown. While baking, mix the powdered sugar, milk, and vanilla extract to make the icing. Once the rolls are out of the oven, immediately drizzle the icing on top. Let them cool slightly, then enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight before using. Bring it to room temperature for about 30 minutes to make mixing easier.
What Can I Substitute if I Don’t Have Instant Yeast?
You can use active dry yeast instead. Dissolve it in the warm milk first and let it sit for 5-10 minutes until foamy before adding to the other ingredients.
How Should I Store Leftover Cinnamon Rolls?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze. Reheat gently in the microwave or oven before serving.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, cover the dough and refrigerate it overnight. Bring it back to room temperature before rolling, filling, and baking for fresh, soft rolls the next day.
