Sourdough Discard Cinnamon Rolls Recipe

Every morning, as I fed my sourdough starter, I found myself staring at the growing pile of discard, wondering if there was a better way to use it than just tossing it away. Then one day, I decided to experiment, blending that tangy, bubbly goodness into a classic treat—sourdough discard cinnamon rolls. The result? The softest, fluffiest rolls with a subtle sourdough depth that made them even more irresistible.

If you’ve ever felt guilty about wasting sourdough discard, these sourdough discard cinnamon rolls are your perfect solution. They’re rich, gooey, and packed with warm cinnamon flavor, with just a hint of that signature sourdough tang. Best of all, you don’t need long fermentation—just mix, rise, and bake! Ready to turn your discard into something magical? Let’s get started!

Ingredients Needed for Sourdough Discard Cinnamon Rolls

Before diving into the process, let’s gather everything you need to make these soft, gooey sourdough discard cinnamon rolls. This list includes ingredients for the dough, filling, and frosting, ensuring you achieve the perfect balance of sweetness, fluffiness, and flavor.

For the Dough:

• ½ cup (120g) sourdough discard (unfed, straight from the fridge is fine)
• ¾ cup (180ml) warm milk (whole milk preferred, but any type works)
• ¼ cup (50g) granulated sugar
• 1 packet (2 ¼ tsp) instant or active dry yeast
• 3 tbsp (45g) unsalted butter (melted)
• 1 large egg (room temperature)
• 3 cups (375g) all-purpose flour (plus extra for dusting)
• ½ tsp salt

The Cinnamon-Sugar Filling:

• ½ cup (100g) brown sugar (light or dark)
• 2 tbsp (25g) granulated sugar
• 1 tbsp ground cinnamon
• ¼ tsp salt
• 3 tbsp (45g) unsalted butter (softened, for spreading)

For the Cream Cheese Frosting:

• 4 oz (115g) cream cheese (softened)
• 2 tbsp (30g) unsalted butter (softened)
• ½ cup (60g) powdered sugar
• ½ tsp vanilla extract
• 1-2 tbsp milk (for desired consistency)

Want a dairy-free or vegan version? Use plant-based milk, dairy-free butter, and a vegan-friendly frosting alternative! If you’re interested in another rich and creamy treat, check out this protein pudding recipe, which offers a high-protein dessert option with a silky texture.

Step-by-Step Guide to Making Sourdough Discard Cinnamon Rolls

Step 1: Making the Dough

1. Activate the Yeast – In a mixing bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until foamy. If using instant yeast, you can skip this step and mix it directly with the flour.
2. Mix Wet Ingredients – Add the sourdough discard, melted butter, and egg to the yeast mixture. Stir until well combined.
3. Add Dry Ingredients – Gradually mix in the flour and salt. Stir with a wooden spoon or dough hook until a shaggy dough forms.
4. Knead the Dough – Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for about 5-6 minutes.
5. First Rise – Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step2: Preparing the Filling

1. Mix the Cinnamon-Sugar – In a small bowl, combine the brown sugar, granulated sugar, cinnamon, and salt.
2. Soften the Butter – Make sure your butter is soft enough to spread easily over the dough.

Step 3: Rolling and Filling the Dough

1. Roll Out the Dough – On a lightly floured surface, roll out the dough into a 14×16-inch rectangle.
2. Spread the Butter – Evenly spread the softened butter over the dough, leaving a small border around the edges.
3. Sprinkle the Cinnamon-Sugar Mixture – Distribute the mixture evenly over the buttered surface, pressing it gently so it sticks.
4. Roll It Up – Starting from the long edge, roll the dough into a tight log.
5. Cut the Rolls – Use a sharp knife or unflavored dental floss to slice the log into 12 even pieces.

Step4: Second Rise

1. Arrange the Rolls – Place the rolls into a greased 9×13-inch baking dish, leaving a little space between each roll.
2. Let Them Rise – Cover with a towel and let them rise for another 30-45 minutes, until they look puffy.

Step 5: Baking the Cinnamon Rolls

1. Preheat the Oven – Set it to 350°F (175°C).
2. Bake – Place the rolls in the oven and bake for 20-25 minutes, or until golden brown on top.
3. Cool Slightly – Let the rolls cool for about 10 minutes before adding frosting.

The Best Frosting for Sourdough Discard Cinnamon Rolls

A warm, freshly baked cinnamon roll isn’t complete without a rich, creamy frosting melting over the top. The right frosting enhances the flavor, balancing the cinnamon-sugar filling with a touch of sweetness. Here are the best frosting options to pair with your sourdough discard cinnamon rolls.

Classic Cream Cheese Frosting (Best for Rich & Tangy Flavor)

This thick, creamy, and slightly tangy frosting is the ultimate topping for cinnamon rolls. The sourdough discard’s subtle tang pairs beautifully with the cream cheese, creating a perfect flavor harmony.

Ingredients:

• 4 oz (115g) cream cheese, softened
• 2 tbsp (30g) unsalted butter, softened
• ½ cup (60g) powdered sugar
• ½ tsp vanilla extract
• 1-2 tbsp milk (adjust for desired consistency)

How to Make It:

1. In a medium bowl, beat together the cream cheese and butter until smooth.
2. Add powdered sugar and vanilla extract, mixing until combined.
3. Gradually add milk, 1 tablespoon at a time, until the frosting is smooth and spreadable.
4. Spread over warm cinnamon rolls so it melts into every delicious layer!

Vanilla Glaze (Light & Sweet Option)

If you prefer something lighter and less rich, a simple vanilla glaze is a fantastic alternative.

Ingredients:

• 1 cup (120g) powdered sugar
• 1½ tbsp milk
• ½ tsp vanilla extract

How to Make It:

1. Whisk together powdered sugar, vanilla extract, and milk until smooth.
2. Drizzle over warm cinnamon rolls.

Dairy-Free Frosting Alternatives

For a vegan or dairy-free version, substitute the cream cheese and butter with dairy-free alternatives like coconut cream or vegan cream cheese. Use plant-based milk for a smooth consistency.

Would you like to get creative? Try adding maple syrup, espresso powder, or even a pinch of sea salt to elevate your frosting game!

Tips and Tricks for Perfect Cinnamon Rolls

Making sourdough discard cinnamon rolls is easy, but a few pro tips can guarantee soft, gooey, bakery-style rolls every time!

1. Use Room Temperature Ingredients

Cold ingredients can slow yeast activation and affect dough texture. Ensure your milk, butter, and egg are at room temperature before mixing.

2. Don’t Skip the Second Rise

The second rise is crucial for creating light and airy cinnamon rolls. If you bake too soon, they’ll be dense and tough instead of soft and fluffy.

3. Roll the Dough Evenly

When rolling out the dough, aim for an even thickness. Uneven dough leads to uneven baking, with some rolls turning out dry while others stay doughy.

4. Prevent Dry Rolls with Heavy Cream

For extra-soft cinnamon rolls, pour ½ cup of warm heavy cream over the rolls just before baking. This adds moisture and enhances the flavor. If you’re a fan of using heavy cream in baked goods, you might also love this cinnamon rolls with heavy cream recipe for an extra rich and gooey texture. (For a dairy-free option, use warm coconut milk!)

5. Don’t Overbake!

Bake the rolls just until they turn golden brown—overbaking leads to dry, tough rolls. If uncertain, check for an internal temperature of 190°F (88°C) with a thermometer.

Conclusion

Sourdough discard doesn’t have to go to waste—it can transform into something incredibly soft, gooey, and delicious like these cinnamon rolls! (If you’re looking for more ways to use up your discard, try these sourdough discard pancakes for a quick and delicious breakfast option.). With their rich cinnamon-sugar filling, fluffy texture, and creamy frosting, these rolls are the perfect balance of sweet and tangy. Whether you bake them fresh, make them overnight, or freeze them for later, this recipe is an easy way to use up your discard while treating yourself.

So, next time you’re about to toss your sourdough discard, stop and remember—there’s a batch of warm, homemade sourdough discard cinnamon rolls just waiting to be made. Happy baking!

FAQs About Sourdough Discard Cinnamon Rolls

Here are some of the most common questions about making sourdough discard cinnamon rolls, along with expert answers to help you perfect your batch!

1. Can I Use Sourdough Discard Straight from the Fridge?

Yes! Since this recipe doesn’t rely on the discard for leavening, you can use it straight from the fridge. However, if it’s extremely cold, let it sit at room temperature for 10-15 minutes before mixing to prevent it from affecting the dough temperature.

2. How Do I Make My Cinnamon Rolls More or Less Tangy?

• For a stronger sourdough tang – Use older discard (about 5-7 days old) and let the dough rise overnight in the fridge before baking.
• For a milder flavor – Use fresh discard (1-2 days old) and let the dough rise at room temperature for a shorter time.

3. Can I Freeze Sourdough Discard Cinnamon Rolls?

Absolutely! Here’s how:

• Before baking – Freeze the unbaked, cut rolls in an airtight container. When ready to bake, let them thaw and rise overnight in the fridge, then bake as usual.
• After baking – Freeze fully baked rolls in a sealed bag. Reheat in the oven at 300°F (150°C) for 10 minutes or microwave for 30 seconds.

4. What If I Don’t Have Enough Sourdough Discard?

If you don’t have the full ½ cup of discard, simply reduce the flour by ¼ cup and the milk by 2 tbsp to maintain dough consistency. Alternatively, you can mix in a little Greek yogurt or buttermilk as a substitute.