Sourdough Discard Cinnamon Rolls are soft, fluffy, and packed with warm cinnamon sugar swirls that melt in your mouth. Using sourdough discard in the dough adds a subtle tang and extra depth of flavor that makes these cinnamon rolls stand out from the usual. Topped with a sweet icing, they’re perfect for breakfast, brunch, or a cozy afternoon treat.
I love making these cinnamon rolls when I have leftover sourdough discard because it turns what might be waste into something truly delicious. The dough is easy to work with, and the smell of cinnamon baking in the oven fills the whole house, which instantly lifts my mood. If you let the rolls chill in the fridge overnight before baking, the flavors really come together beautifully and make the rolls even softer.
My favorite way to enjoy these is fresh out of the oven with a cup of coffee or tea. They’re great for sharing with family and friends, and everyone always asks for the recipe. Whether you’re new to sourdough or a seasoned pro, these cinnamon rolls are a fun twist on a classic treat that brings a little extra smile to your day.
Key Ingredients & Substitutions
Sourdough Discard: This is the star that adds a mild tang and depth to your dough. If you don’t have discard, you can replace it with an equal amount of yogurt or buttermilk for a slight tang.
Flour: All-purpose flour works well here for a soft texture. For a healthier twist, try half whole wheat—just expect a denser roll.
Butter: Both melted butter in the dough and softened butter in the filling add richness and help create tender rolls. You can swap with margarine or coconut oil if needed.
Yeast: Instant yeast speeds things up without needing to proof. If you only have active dry yeast, just dissolve it in warm milk first.
Cinnamon Sugar Filling: Brown sugar gives a deep sweetness; white sugar can work, though flavor may be lighter. Adding a pinch of nutmeg or cloves can boost warmth.
Cream Cheese Icing: Cream cheese gives the icing a smooth tang that balances the sweet rolls. For a dairy-free option, try coconut cream and a touch of lemon juice.
How Can I Make the Dough Soft and Easy to Handle?
Soft dough means fluffy cinnamon rolls. Here’s my go-to approach:
- Warm your milk—not hot—as this activates the yeast gently without killing it.
- Melting the butter before mixing helps it blend evenly.
- Knead well for about 8-10 minutes by hand or use a stand mixer until the dough feels smooth and slightly sticky.
- Letting the dough rise in a warm spot until it doubles ensures a soft, airy crumb.
- If your dough feels sticky, avoid adding too much extra flour; a slightly sticky dough leads to softer rolls.
Remember, sourdough discard may slow yeast action a bit so be patient during the rise.
Equipment You’ll Need
- Mixing bowls – I use large bowls so I have plenty of room for mixing and rising the dough comfortably.
- Stand mixer with a dough hook (optional) – makes kneading easier and saves your hands, especially with sticky dough.
- Rolling pin – helps spread the dough evenly into a rectangle for rolling up the filling.
- Baking pan (9×13-inch) – the classic size to hold all the rolls comfortably while baking.
- Pastry brush – for spreading softened butter over the dough before applying the cinnamon sugar mixture.
- Wire rack or cooling rack – cools the rolls evenly and keeps them from getting soggy.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle over the filling before rolling for a sweet surprise.
- Nuts (pecans, walnuts) – scatter on top or inside the rolls for extra crunch.
- Apple slices or raisins – add to the filling for a fruit-flavored twist.
- Orange or lemon zest – blend into the cinnamon sugar for a citrusy aroma and flavor.
Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed, room temperature)
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1/2 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 (adjust for consistency)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1-2 hours for the dough to rise, 45 minutes to proof after shaping, and 20-25 minutes for baking. Cooling and icing add another 10 minutes. Plan for roughly 3 hours total, but much of that is waiting time!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the sourdough discard, warmed milk, melted butter, and egg. Stir well. In another bowl, whisk together the flour, sugar, salt, and instant yeast. Gradually add the dry mix to the wet, stirring until a rough dough forms.
2. Knead and Rise:
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1-2 hours until it doubles in size.
3. Prepare the Filling:
While the dough rises, mix the brown sugar and cinnamon together in a small bowl. Keep the softened butter ready for spreading later.
4. Shape the Rolls:
Punch down the risen dough and roll it into a 12×16 inch rectangle on a lightly floured surface. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
5. Roll and Cut:
Starting on one long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces and arrange them in a greased 9×13 inch baking pan, leaving a little space between each.
6. Proof:
Cover the pan with a towel and let the rolls proof for 45 minutes until they look puffy and almost doubled.
7. Bake:
Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown on top.
8. Make the Icing:
While the rolls bake, combine powdered sugar, cream cheese, vanilla, and milk in a bowl. Mix until smooth and easy to drizzle, adding milk a little at a time.
9. Finish and Serve:
Once the rolls come out of the oven, let them cool for about 10 minutes. Then drizzle the cream cheese icing generously over them. Serve warm and enjoy your soft, tangy 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 mixing. This helps the discard blend smoothly into the dough.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! After shaping the rolls and placing them in the pan, cover and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30 minutes, then bake as directed.
How Should I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm them slightly in the microwave before serving to refresh their softness.
Can I Substitute the Cream Cheese Icing?
Yep! A simple powdered sugar glaze made with powdered sugar, milk, and vanilla works great if you want a dairy-free or lighter topping.
