Sourdough Discard Cinnamon Rolls are soft, fluffy, and packed with that classic cinnamon-sugar swirl we all love. These rolls are especially great because they use sourdough discard, which adds a subtle tang and helps reduce waste in a tasty way. The dough feels a little different from regular rolls but bakes up beautifully golden with a sweet glaze on top.
I really enjoy making these because they give me an excuse to play with sourdough discard instead of tossing it out. The cinnamon filling is perfectly sweet and spicy, making the kitchen smell amazing while they bake. My favorite part is pulling one warm from the oven and watching the glaze drip down the sides. It feels like a cozy treat that anyone can enjoy, with a fun twist on a traditional recipe.
To serve, I like to warm them up a bit before breakfast or as an afternoon snack with a cup of tea or coffee. They’re great for sharing with family and friends, and I find they’re perfect for special mornings or casual get-togethers. If you mess up and eat them all yourself, I won’t blame you—it’s just that kind of recipe!
Key Ingredients & Substitutions
Sourdough discard: This adds a light tang and extra softness to the dough. If you don’t have discard, you can use all-purpose flour and a bit of extra yeast, but you’ll miss some flavor depth.
Butter: Unsalted butter is best for control over salt levels. You can swap with margarine or coconut oil, but butter gives the tastiest richness.
Cinnamon sugar filling: Brown sugar adds moisture and a deeper flavor than white sugar. If you want it less sweet, reduce the sugar or try coconut sugar for a different twist.
Instant yeast: Speeds up rising without needing activation. If you only have active dry yeast, dissolve it in warm milk first and let it foam before adding.
How Do You Get Soft, Fluffy Cinnamon Rolls with Sourdough Discard?
Success lies in gentle handling and proper rising times. Here’s what I focus on:
- Kneading: Knead enough to build gluten for stretchiness but keep the dough slightly tacky for softness.
- Rising: Let the dough double the first time—roughly 2 hours. The second rise helps the rolls puff up nicely before baking.
- Rolling: Roll the dough evenly to about 1/4-inch thick for balanced layers of dough and filling.
- Baking: Bake until golden but still soft to the touch. Over-baking will dry them out.
- Glazing: Add the glaze while warm so it melts a little, creating a nice sticky finish.
Patience with rises and careful kneading really make the difference for these tender, flavorful rolls!
Equipment You’ll Need
- Large mixing bowl – I suggest this for mixing and letting the dough rise because it has plenty of space and keeps the dough warm.
- Measuring cups and spoons – for accurate ingredient amounts to get the right texture.
- Rolling pin – makes it easy to roll out the dough evenly into a rectangle.
- Sharp knife or floss – to cut the dough into equal rolls without squishing them.
- 9×9-inch baking dish – to hold the rolls while they rise and bake, ensuring they stay soft and uniform.
Flavor Variations & Add-Ins
- Swap brown sugar for maple sugar or honey in the filling for a different sweetness flavor.
- Add chopped nuts or raisins inside before rolling for extra texture and richness.
- Mix in cocoa powder with the cinnamon and sugar for a chocolate-cinnamon twist.
- Spread a cream cheese frosting instead of glaze for a richer topping.
Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough discard (unfed, room temperature)
- 1/4 cup (60ml) warm milk (about 110°F/43°C)
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 4 tablespoons (56g) unsalted butter, melted and slightly cooled
- 2 1/2 cups (315g) all-purpose flour, plus extra for dusting
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
For the Cinnamon Filling:
- 1/3 cup (75g) brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 tablespoons (28g) unsalted butter, softened
For the Glaze:
- 1 cup (110g) powdered sugar
- 2-3 tablespoons milk (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
Time Needed:
This recipe takes about 15 minutes to prepare, plus two rises—about 2 hours for the first and 45-60 minutes for the second. Baking takes around 20-25 minutes. Plan for roughly 3 hours from start to finish, including cooling and glazing time.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the sourdough discard, warm milk, and granulated sugar until well mixed. Add the egg and melted butter, then whisk again until combined.
2. Mix Dry Ingredients:
In a separate bowl, stir together the flour, instant yeast, and salt. Gradually add these dry ingredients to the wet mixture, stirring as you go, until a sticky dough forms.
3. Knead the Dough:
Turn the dough out on a lightly floured surface and knead for about 8 to 10 minutes. Knead until the dough feels smooth, elastic, and slightly tacky—not too sticky. Add a tablespoon of flour at a time if it’s too sticky.
4. First Rise:
Place your dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise at room temperature for about 2 hours, or until it roughly doubles in size.
5. Prepare the Filling:
Mix together the brown sugar and cinnamon in a small bowl. Keep the softened butter ready to spread.
6. Roll Out the Dough:
Punch down the risen dough gently to let out the air. On a floured surface, roll it out into a rectangle about 12 inches wide and 9 inches tall, with a thickness of roughly 1/4 inch.
7. Apply the Filling:
Spread the softened butter evenly over the dough surface. Sprinkle the cinnamon and brown sugar mixture generously across the top.
8. Form the Rolls:
Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal it shut. Use a sharp knife to cut the log into 8 even slices.
9. Second Rise:
Place these rolls cut-side up into a greased 9×9-inch baking dish, leaving some room between them for expansion. Cover loosely and let them rise for 45-60 minutes until puffy.
10. Bake the Rolls:
Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes until the tops are golden and cooked through.
11. Prepare the Glaze:
While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract until the glaze is smooth and slightly thick but pourable.
12. Glaze and Serve:
Take the cinnamon rolls out of the oven and let them cool for 5-10 minutes. Drizzle or spread the glaze over the warm rolls and enjoy!
Can I Use Frozen Sourdough Discard for These Cinnamon Rolls?
Yes, you can! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing it into the dough. This helps the yeast activate properly and gives better rise.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! After shaping the rolls, cover and refrigerate them overnight for a slow second rise. Take them out about 1 hour before baking to come to room temperature, then bake as usual. This is perfect for prepping the night before.
How Should I Store Leftover Cinnamon Rolls?
Store any 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 for soft, warm rolls.
Can I Substitute the Glaze with Cream Cheese Frosting?
Definitely! Cream cheese frosting pairs wonderfully with cinnamon rolls. Simply spread a generous layer over the warm rolls for a richer, tangier finish.