Sourdough Discard Cinnamon Rolls are a delightful way to turn extra sourdough starter into a sweet, soft treat. These rolls are filled with a warm cinnamon-sugar blend and topped with a creamy glaze that melts into every nook and cranny. The slight tang from the sourdough discard adds a unique twist, making these cinnamon rolls stand out from the usual versions.
I love making these rolls when I have some sourdough starter that needs to be used up. It feels so good to turn what might otherwise be waste into something everyone can enjoy. The dough is soft and a little chewy, and smelling the cinnamon while they bake always makes the kitchen feel cozy and inviting. It’s like a warm hug in bread form.
My favorite way to enjoy these cinnamon rolls is fresh out of the oven, while the glaze is still a little melty. They’re perfect for a weekend breakfast or a sweet afternoon snack with a cup of coffee or tea. I’ll often save a few to share, but honestly, they don’t last long once everyone tastes them!
Key Ingredients & Substitutions
Sourdough discard: This is leftover starter, usually unfed. It adds a slight tang and helps keep the dough moist. If you don’t have discard, just use an equal amount of all-purpose flour and an extra teaspoon of yeast.
Yeast: Active dry yeast is perfect here. It works alongside the sourdough discard to give the rolls a good rise and softness. If you prefer, instant yeast can be used but reduce the amount by about 20%.
Butter: Butter is used in the dough and filling. Unsalted is best to control saltiness, but salted butter works too—just skip extra salt in that case.
Brown sugar and cinnamon: These are classic for the filling. For a twist, try swapping brown sugar for coconut sugar or adding a pinch of nutmeg to the cinnamon.
Glaze: Powdered sugar with vanilla and milk gives a simple sweet finish. For a richer glaze, use cream cheese or add a little melted butter.
How Do I Get Soft, Puffy Cinnamon Rolls That Rise Well?
The secret to soft rolls starts with yeast activation and kneading. Make sure your milk isn’t too hot—110°F (43°C) is just right to wake up the yeast without killing it. Stir milk and yeast and wait for the foam; this means yeast is alive.
- Mix dough ingredients and knead well until smooth and elastic. This takes about 8-10 minutes by hand.
- Let the dough rise covered in a warm spot until it doubles – about 1 to 1.5 hours.
- After shaping, give them a second rise for 45 minutes. This step makes rolls fluffy and soft.
- Bake at 350°F (175°C) until golden. Don’t overbake, or they might dry out.
Patience during rises really pays off—your cinnamon rolls will be fluffy, tender, and a joy to eat!
Equipment You’ll Need
- Mixing bowls – I use these for combining the dough, filling, and glaze, making everything easy to handle.
- Measuring cups and spoons – accurate measurements help get the perfect texture and sweetness.
- Stand mixer with a dough hook or a sturdy spoon – helps knead the dough smoothly without tiring your hands.
- Rolling pin – makes it simple to roll out the dough evenly into a large rectangle.
- Baking dish or parchment-lined baking sheet – for baking the cinnamon rolls evenly without sticking.
- Sharp knife or dental floss – cuts cleanly through the dough into nice, even rolls without squishing them.
- Whisk or spoon – makes mixing the glaze smooth and lump-free.
Flavor Variations & Add-Ins
- Nutty crunch – add chopped pecans or walnuts to the cinnamon sugar filling for extra texture and flavor.
- Fruity twist – sprinkle dried cranberries or raisins inside the rolls before rolling them up for a sweet, chewy surprise.
- Chocolate lover – drizzle melted chocolate or add chocolate chips to the filling for a decadent treat.
- Spice it up – mix a pinch of cardamom or ginger with the cinnamon to add warmth and depth to the flavor.
Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) milk, warm (about 110°F / 43°C)
- 1/2 cup (120g) sourdough discard (unfed starter)
- 1/4 cup (50g) granulated sugar
- 1/4 cup (56g) unsalted butter, melted
- 1 large egg
- 3 to 3 1/2 cups (360-420g) all-purpose flour
- 1 tsp salt
- 2 1/4 tsp (1 packet) active dry yeast
For the Filling:
- 1/2 cup (100g) brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup (56g) unsalted butter, softened
For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
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 for the second rise. Baking takes about 20-25 minutes, and then you’ll want to let the rolls cool slightly before glazing and serving. All together, plan for about 2.5 to 3 hours from start to finish.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix warm milk and yeast. Let it sit for 5-10 minutes, until you see it become foamy. This shows the yeast is active and ready.
2. Make the Dough:
In a large bowl, whisk together sourdough discard, sugar, melted butter, and egg. Add the foamy yeast mixture and stir to combine. Slowly mix in the flour and salt until a soft dough forms. Turn it out onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding a bit more flour if it gets sticky.
3. First Rise:
Put the dough in a greased bowl, cover it with a towel or plastic wrap, and leave it in a warm place 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 aside the softened butter to spread on the dough.
5. Shape the Rolls:
After the dough has risen, punch it down and roll it out on a floured surface into a 12×16 inch rectangle. Spread the softened butter over the dough, then sprinkle the cinnamon sugar evenly on top. Starting at the long edge, tightly roll the dough into a log. Cut the log into 9 to 12 equally sized rolls using a sharp knife or dental floss.
6. Second Rise:
Place the rolls in a greased 9×13 inch pan or on a parchment-lined baking sheet, leaving a little space between each. Cover and let them rise for 45 minutes, until puffy.
7. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until the tops turn golden brown.
8. Make and Add the Glaze:
While the rolls bake, whisk together powdered sugar, milk, and vanilla until smooth. When the rolls come out of the oven, let them cool for 5 minutes, then drizzle the glaze generously on top.
9. Serve and Enjoy:
Enjoy these warm, soft, and slightly tangy cinnamon rolls fresh from the oven — perfect for breakfast, brunch, or a cozy snack.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw the discard fully in the fridge overnight and bring it to room temperature before using. This helps the dough rise properly and ensures even fermentation.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can prepare the rolls through the second rise, then cover and refrigerate overnight. The next day, bake them straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftover Rolls?
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat gently in the microwave or oven before serving to keep them soft and delicious.
Can I Substitute Milk With Something Else?
Yes, feel free to use any plant-based milk like almond or oat milk, just warm it to about 110°F (43°C) before mixing. This swap works well without affecting the flavor.