Sourdough Discard Cinnamon Rolls are a tasty way to turn extra sourdough starter into soft, fluffy rolls filled with a sweet cinnamon swirl. These rolls have a nice tang from the sourdough discard, paired with that classic cinnamon and sugar filling that everyone loves. They bake up golden brown with gooey frosting on top, making them perfect for breakfast or a snack.
I love making these when I have sourdough discard sitting around because it feels like I’m getting double the value—using up something that might have gone to waste and turning it into something delicious. Plus, the slight tanginess from the discard adds a little something special to the flavor that you don’t get with regular cinnamon rolls. I found they’re surprisingly simple to make, even if you haven’t worked with sourdough before.
My favorite way to enjoy these cinnamon rolls is warm right out of the oven with a little extra glaze on top. They’re great for sharing with family or friends on a slow weekend morning when you want something sweet but not too heavy. If you’re looking for a fun baking project that gives you a yummy treat and a good use for your starter discard, these cinnamon rolls are a winner!
Key Ingredients & Substitutions
Sourdough Discard: This unused starter adds a mild tang and helps with dough rise. If you don’t have discard, you can try adding a tablespoon of active dry yeast instead, but the unique flavor will differ.
Milk: Warm whole milk keeps the dough soft and rich. You can swap in any milk you like—almond or oat milk work fine for a dairy-free option.
Butter: Butter adds richness to both dough and filling. For a dairy-free version, use plant-based margarine or coconut oil, but taste and texture may change slightly.
Flour: All-purpose flour is best here for a tender, fluffy dough. You can try bread flour for a chewier texture, or a gluten-free blend (though results may vary).
Cinnamon & Brown Sugar: This classic combo makes the filling sweet and warm. You can add a pinch of nutmeg or cloves for extra spice if you like.
Powdered Sugar Glaze: Simple and sweet, this glaze melts nicely over warm rolls. For a tangier twist, add a little cream cheese to the glaze.
How Do You Get Soft, Fluffy Cinnamon Rolls Using Sourdough Discard?
Getting the right texture when using sourdough discard can be tricky since it’s less active than regular starter. Here’s what helps:
- Use warm milk: This keeps the dough temperature ideal for slow fermentation, helping it rise better.
- Knead well: Kneading develops gluten, giving the dough strength to hold gas for that fluffy texture.
- Don’t expect a big rise: With discard, dough won’t double. Look for a relaxed, slightly puffed dough instead.
- Allow a longer first rise: 3-4 hours gives the dough time to ferment gently, building good flavor and structure.
- Second rise matters: Let the shaped rolls rise until noticeably puffy; this helps with softness.
- Don’t overbake: Remove rolls as soon as they’re golden to keep them tender and moist.
Following these tips makes sourdough discard cinnamon rolls fluffy with a tender crumb and a mild tang that pairs beautifully with cinnamon and glaze.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives plenty of room for kneading and rising.
- Whisk or spoon – helps mix wet ingredients smoothly.
- Rolling pin – makes rolling out the dough easy and even.
- Sharp knife or dental floss – perfect for slicing the rolled dough cleanly into even rolls.
- 9×13 inch baking dish – fits the rolls well and helps them bake evenly.
- Small bowl and whisk – for mixing the glaze quickly and smoothly.
Flavor Variations & Add-Ins
- Nutty topping: Chop walnuts or pecans and sprinkle on the filling for crunch and added flavor.
- Frosting options: Use cream cheese frosting or caramel sauce instead of glaze for a richer treat.
- Fruit twist: Add a handful of raisins or dried cranberries inside the rolls before rolling them up.
- Spice it up: Mix a pinch of cardamom or ginger into the cinnamon filling for a warm, spiced flavor.
Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 cup (240ml) whole milk, warmed
- 4 tablespoons (56g) unsalted butter, melted
- ⅓ cup (67g) granulated sugar
- 1 teaspoon salt
- 1 large egg
- 3½ to 4 cups (420-480g) all-purpose flour
For the Cinnamon Filling:
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 2 tablespoons ground cinnamon
- ¼ teaspoon salt
For the Glaze:
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk (adjust for desired consistency)
How Much Time Will You Need?
This recipe takes about 4 to 6 hours total. You’ll spend around 15-20 minutes mixing and kneading the dough, then about 3-4 hours for the first rise. After shaping, allow 1.5 to 2 hours for the second rise. Baking will take about 20-25 minutes. You can refrigerate the shaped rolls overnight for a longer, slower rise and bake them the next day if you prefer.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, stir together the sourdough discard, warmed milk, melted butter, sugar, and salt. Beat in the egg until well combined. Gradually add 3½ cups of flour and mix until a shaggy dough forms. Turn the dough onto a floured surface and knead for about 5 to 7 minutes, adding more flour as needed, until smooth and elastic but still slightly tacky.
2. First Rise:
Place the dough into a lightly greased bowl and cover with a kitchen towel or plastic wrap. Let it rest at room temperature for about 3-4 hours, or until it looks puffed and relaxed. Because this uses sourdough discard, the dough may not double in size, but should look noticeably puffed.
3. Roll Out the Dough:
Lightly flour your work surface and roll the dough into a rectangle approximately 12 by 16 inches.
4. Prepare the Filling:
In a bowl, mix the softened butter, brown sugar, cinnamon, and salt until spreadable.
5. Add the Filling:
Spread the cinnamon filling evenly over the rolled dough, leaving a small border around the edges.
6. Shape the Rolls:
Starting from the long edge, tightly roll the dough up into a log. Use a sharp knife or dental floss to slice the log into 9 to 12 equal-sized rolls.
7. Second Rise:
Arrange the rolls in a greased 9×13 inch baking dish, spacing them slightly apart. Cover and let rise for 1.5 to 2 hours until puffy. For extra flavor, you can refrigerate them overnight and bake the next day—just bring to room temperature before baking.
8. Bake the Rolls:
Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, until golden brown and cooked through.
9. Prepare the Glaze:
While the rolls bake, whisk together powdered sugar, vanilla, and milk until smooth and pourable. Adjust milk quantity to reach your desired consistency.
10. Finish and Serve:
Remove the rolls from the oven and drizzle the glaze over them while still warm. Serve right away and enjoy the soft, tangy, cinnamon-filled goodness!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw your frozen discard in the fridge overnight and bring it to room temperature before using. Stir it well to reincorporate any separation before measuring.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely. After shaping the rolls, cover and refrigerate them overnight. The slow rise enhances flavor. When ready, let them come to room temperature for about 30 minutes, then bake as usual.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving.
What Can I Use Instead of Sourdough Discard?
If you don’t have discard, you can substitute with 1 teaspoon of active dry yeast mixed with the milk. The flavor will be less tangy but you’ll still get fluffy cinnamon rolls.