Sourdough discard cinnamon rolls are the ultimate solution for bakers who hate waste but love indulgence. The words sourdough discard and cinnamon rolls may not seem like a perfect match at first, but once you try this easy recipe, you’ll understand just how magical they can be together.
Recently, while cleaning out my sourdough starter jar, I had about a cup of discard left. Instead of tossing it, I decided to transform it into something warm, sweet, and cozy. What resulted were incredibly fluffy sourdough discard cinnamon rolls–soft on the inside, golden on top, and ready in just 30 minutes. No waiting for dough to rise. No overnight proofing. Just simple, delicious baking magic.
This recipe is a quick-rise version, which skips traditional yeast and uses baking soda and baking powder for speed without sacrificing texture or flavor. If you’re wondering whether sourdough discard can be used in cinnamon rolls, or what to do with large amounts of it, this article will guide you through every step.
Why You’ll Love This Recipe
- Zero Waste: Uses up your sourdough discard instead of throwing it out
- Quick & Easy: Ready in just 30 minutes, perfect for busy mornings
- No Yeast Required: Baking powder and soda do the rising
- Soft & Fluffy Texture: Just the right balance between airy and gooey
- Beginner-Friendly: No complicated sourdough steps needed
- Perfect Flavor: Mild tanginess from the discard paired with sweet cinnamon and rich frosting
Ingredients & Substitutions
For the Dough:
- All-purpose flour–Base of the dough. You can also use bread flour for a chewier texture.
- Sourdough discard–Use unfed discard (up to 1 week old, refrigerated). Adds moisture and tang.
- Honey or maple syrup–Adds subtle sweetness. Maple syrup adds a richer depth.
- Melted butter–For softness and flavor.
- Baking powder & baking soda–Leavening agents that make the dough rise quickly.
- Water–Helps bring the dough together.
- Salt–Balances the sweetness.
For the Filling:
- Brown sugar–For classic caramel-like sweetness.
- Ground cinnamon–Essential spice for that signature swirl.
- Butter–Helps the sugar and cinnamon melt into the dough.
- Vanilla extract–Enhances the aroma.
For the Frosting:
- Cream cheese–Base for tangy, creamy topping.
- Butter–Adds richness and smooth texture.
- Powdered sugar–Sweetens and thickens the frosting.
- Milk or cream–Adjusts consistency.
Substitution Tips:
- Make it vegan by using dairy-free butter, plant-based milk, and vegan cream cheese.
- Add chopped nuts, cardamom, or orange zest to elevate the flavor profile.
To perfectly complement your sourdough discard cinnamon rolls, check out our delicious Beverages–the perfect match for a cozy breakfast or indulgent treat!
Soft & Gooey Sourdough Discard Cinnamon Rolls
Description
These sourdough discard cinnamon rolls are soft, fluffy, and packed with cozy cinnamon flavor. Perfect for using up leftover sourdough starter, they come together quickly without needing a long rise. Topped with a creamy glaze, they make a delicious breakfast or treat. A simple and satisfying way to enjoy sourdough in a sweet form!
Ingredients
Equipment
Ingredients
Cinnamon Filling
Cream Cheese Frosting
Instructions
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Step-by-Step Instructions
Set your oven to 375°F and allow it to preheat while you prepare the dough and filling.
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Prepare the cinnamon filling: In a small mixing bowl, blend together 3 tablespoons of melted butter, brown sugar, and ground cinnamon until you get a smooth, grainy paste. Set this aside for later.
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Make the dough: In a large bowl, whisk together the dry ingredients–flour, baking soda, baking powder, and salt–until evenly combined.
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Add the wet ingredients: Pour in the honey, melted butter, water, and sourdough discard. Mix everything until a rough dough forms. Knead by hand for about 5 minutes or use a stand mixer with a dough hook until the dough is soft and smooth.
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Roll out the dough: Lightly flour your countertop, then roll the dough into a rectangle approximately 1/4 to 1/2 inch thick. The thinner your rectangle, the more delicious cinnamon-sugar spirals you'll get in each bite.
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Spread the filling: Evenly distribute the cinnamon sugar mixture across the entire surface of the rolled dough using a spatula or the back of a spoon.
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Form the rolls: Starting at the long edge of the dough, roll it up tightly into a log. Pinch the seam to seal it well, so it doesn’t unravel during baking.
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Cut into rolls: Slice the rolled dough into 12 even pieces using a sharp knife or unflavored dental floss for clean cuts.
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Get ready to bake: Arrange the rolls in a parchment-lined baking dish or a greased cast iron skillet, spacing them just slightly apart.
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Bake: Place in the preheated oven and bake for 25 to 35 minutes, or until the tops turn golden brown and the centers are cooked through.
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Cool and frost: Let the cinnamon rolls cool slightly in the pan before topping with your favorite glaze or cream cheese frosting.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 353kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 9g45%
- Trans Fat 0.4g
- Cholesterol 40mg14%
- Sodium 306mg13%
- Potassium 120mg4%
- Total Carbohydrate 51g17%
- Dietary Fiber 1g4%
- Sugars 24g
- Protein 4g8%
- Vitamin A 486 IU
- Vitamin C 0.1 mg
- Calcium 55 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Expert Tips for Success of Your SourdoughDiscard Cinnamon Rolls
- Use Discard That's Not Too Old: Discard should be no older than 5–7 days and stored in the fridge. If it smells off or overly acidic, don’t use it.
- Don’t Overmix: Mix just until the dough comes together. Overkneading can make the dough tough.
- Soft Butter for the Filling: This helps spread the cinnamon mixture evenly without tearing the dough.
- Cut with Floss: Use unflavored dental floss for clean, even slices without squishing the roll.
- Watch Bake Time: Every oven differs–start checking at 18 minutes to avoid overbaking.
Variations & Serving Suggestions
- Add Fruit: Sprinkle raisins, chopped apples, or cranberries over the filling.
- Try a Glaze: Swap the cream cheese frosting for a vanilla glaze or maple icing.
- Make it Overnight: Prepare rolls, cover and refrigerate. Bake fresh in the morning.
- Mini Rolls: Cut into 24 smaller rolls for brunch buffets or kids.
Pair with coffee, chai tea, or a cold glass of milk for the perfect comforting breakfast or snack.
Storage & Reheating
To Store: Keep rolls in an airtight container at room temperature for 1 day, or refrigerate for up to 4 days.
To Reheat: Microwave a roll for 20–30 seconds or warm in a 300°F (150°C) oven for 5–7 minutes.
To Freeze: Freeze unfrosted rolls tightly wrapped for up to 2 months. Thaw, reheat, and frost before serving.
Can I use sourdough discard for cinnamon rolls?
Yes! Sourdough discard adds a light tang and tender crumb. This recipe uses discard in place of some liquid and flour, giving flavor without needing a rise.
Why can't you use sourdough discard after 7 days?
Discard older than 7 days may become overly acidic or develop off smells. For best flavor and food safety, use discard that’s been stored no more than a week in the fridge.
What can I do with a lot of sourdough discard?
You can make pancakes, waffles, crackers, muffins–and of course, these sourdough discard cinnamon rolls! It’s a great way to reduce waste and enhance flavor.
Why did my sourdough discard cinnamon rolls not rise?
This recipe uses baking powder and soda, not yeast. If your leaveners are expired, or if your dough is too dense, your rolls may not rise properly.
Can I freeze leftover sourdough discard cinnamon rolls?
Absolutely. Freeze them before frosting, then thaw and reheat when needed. Add fresh frosting right before serving.
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