These sourdough discard cinnamon rolls are soft, fluffy, buttery, and packed with a sweet cinnamon-sugar filling. They are a great way to use up leftover sourdough discard without wasting your starter. Each roll has a tender center, golden edges, and a delicious cream cheese frosting.
This recipe uses unfed sourdough discard and a little instant yeast to help the dough rise beautifully. You don’t need an active sourdough starter or an overnight fermentation.
Recipe Details
- Prep Time: 25 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 20 minutes
- Servings: 12 cinnamon rolls
- Course: Breakfast, Brunch, Dessert
- Cuisine: American
- Method: Baking
Ingredients
For the Dough
- 1 cup (240g) sourdough discard, unfed
- 3 cups (375g) all-purpose flour
- 1/2 cup (120ml) warm milk
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1/4 cup (56g) unsalted butter, softened
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For the Cinnamon Filling
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
For the Cream Cheese Frosting
- 4 ounces (113g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the warm milk, instant yeast, and granulated sugar. Stir gently and let it sit for about 5 minutes.
Add the sourdough discard, egg, softened butter, and vanilla extract. Mix until everything is combined.
Add the flour and salt gradually. Stir with a wooden spoon or dough hook until a soft dough begins to form.
The dough should feel slightly tacky but not overly sticky. If it is very wet, add a little extra flour, one tablespoon at a time.
Step 2: Knead the Dough
Transfer the dough to a lightly floured surface and knead for 8–10 minutes by hand.
If using a stand mixer, knead with a dough hook for approximately 5–7 minutes on medium-low speed.
The dough should become smooth, elastic, and stretchy.
Place it in a lightly greased bowl and cover with a clean kitchen towel or plastic wrap.
Let it rise in a warm place for approximately 60–90 minutes, or until doubled in size.
Step 3: Make the Cinnamon Filling
While the dough is rising, prepare the filling.
In a small bowl, combine the softened butter, brown sugar, cinnamon, flour, and salt.
Mix until you have a smooth, spreadable paste.
The flour helps hold the filling together during baking and reduces the amount that leaks out of the rolls.
Set aside until ready to use.
Step 4: Roll Out the Dough
Once the dough has doubled in size, transfer it to a lightly floured surface.
Gently press out the air and roll the dough into a rectangle approximately 16 × 12 inches.
Try to keep the thickness even so all the rolls bake at the same rate.
Spread the cinnamon filling evenly over the dough, leaving about 1/2 inch uncovered along one long edge.
Step 5: Shape the Cinnamon Rolls
Starting from the long edge covered with filling, roll the dough tightly into a log.
Pinch the seam gently to seal it.
Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces.
Arrange the rolls in a greased 9 × 13-inch baking dish, leaving a little space between each one.
Cover loosely and let them rise again for 30–45 minutes, until noticeably puffy.
Step 6: Bake the Rolls
Preheat your oven to 350°F (175°C).
Bake the cinnamon rolls for 22–27 minutes, or until the tops are lightly golden brown and the centers are cooked through.
Avoid overbaking because this can make the rolls dry.
If the tops start browning too quickly, loosely cover the dish with aluminum foil for the remaining baking time.
Remove from the oven and allow the rolls to cool for about 10 minutes.
Step 7: Prepare the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
Add powdered sugar and vanilla extract.
Beat until fluffy.
Add milk, one tablespoon at a time, until the frosting reaches your preferred consistency.
Step 8: Frost and Serve
Spread the cream cheese frosting over the warm cinnamon rolls.
The frosting will soften slightly and melt into the swirls, making every bite deliciously creamy.
Serve warm with coffee, tea, or a glass of milk.
Tips for Perfect Sourdough Discard Cinnamon Rolls
Use room-temperature ingredients: Milk, egg, butter, and sourdough discard should ideally be close to room temperature for easier mixing.
Don’t add too much flour: Adding too much flour can make cinnamon rolls dense and dry. The dough should remain slightly tacky.
Use unfed discard: This recipe works with sourdough discard straight from the refrigerator, provided it smells pleasantly tangy and shows no signs of spoilage.
Roll the dough evenly: An even rectangle helps create uniform cinnamon rolls that bake consistently.
Don’t skip the second rise: This step gives the rolls their soft, fluffy texture.
Frost while warm: Adding frosting while the rolls are slightly warm allows some of it to melt into the cinnamon layers.
Overnight Sourdough Discard Cinnamon Rolls
Want fresh cinnamon rolls in the morning? You can prepare them the night before.
- Prepare the dough and let it complete its first rise.
- Roll out the dough, add the cinnamon filling, and cut into 12 rolls.
- Arrange them in a greased baking dish.
- Cover tightly with plastic wrap.
- Refrigerate overnight for up to 12 hours.
- The next morning, remove the dish from the refrigerator and let the rolls sit at room temperature for approximately 45–90 minutes, until puffy.
- Bake at 350°F (175°C) for 22–27 minutes.
If the rolls have already risen significantly in the refrigerator, they may need less time at room temperature.
Storage Instructions
At Room Temperature: Store leftover cinnamon rolls in an airtight container for up to 2 days. Because these rolls contain cream cheese frosting, refrigerate them rather than leaving them out for extended periods.
In the Refrigerator: Store frosted cinnamon rolls in an airtight container for up to 4–5 days.
In the Freezer: Freeze unfrosted baked rolls for up to 2–3 months. Wrap individually in plastic wrap and place in a freezer-safe container.
Thaw overnight in the refrigerator or at room temperature before reheating.
Reheating: Warm individual rolls in the microwave for 15–25 seconds. Add a small piece of butter or a little frosting if you want them extra soft.
Recipe Variations
- Pecan Cinnamon Rolls: Add 1/2 cup chopped pecans to the cinnamon filling.
- Apple Cinnamon Rolls: Add 1/2 cup finely diced, lightly cooked apples over the filling.
- Maple Cinnamon Rolls: Replace the vanilla in the frosting with maple extract or add 1 tablespoon maple syrup.
- Brown Butter Rolls: Brown the butter for the filling and let it cool before mixing with the sugar and cinnamon.
- Raisin Cinnamon Rolls: Sprinkle 1/3 cup raisins over the filling before rolling.
Frequently Asked Questions
1. Can I make cinnamon rolls with sourdough discard?
Yes! Sourdough discard adds a mild tangy flavor and helps create a tender dough. This recipe uses instant yeast to provide reliable rising.
2. Do I need active sourdough starter?
No. Unfed sourdough discard works perfectly for this recipe. You don’t need to feed your starter before baking.
3. Can I make these without instant yeast?
Yes, but you will need an active sourdough starter instead of relying on discard alone. The fermentation and rising times will be considerably longer and depend on starter strength and room temperature.
4. Why are my cinnamon rolls dense?
This can happen when too much flour is added, the dough isn’t kneaded enough, or the rolls haven’t had enough time to rise.
5. Can I prepare the dough without a stand mixer?
Absolutely! You can mix everything in a large bowl and knead by hand. It takes a little more effort but works just as well.
6. Can I use bread flour instead of all-purpose flour?
Yes. Bread flour can give the rolls a slightly chewier texture. You may need a small adjustment to the milk depending on how much liquid the flour absorbs.
7. Can I freeze sourdough discard cinnamon rolls?
Yes. Freeze the baked rolls without frosting for the best texture. Thaw and warm them before adding fresh frosting.
Estimated Nutrition Facts
Per serving (1 cinnamon roll, based on 12 servings):
- Calories: 390
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 55mg
- Sodium: 270mg
- Total Carbohydrates: 54g
- Fiber: 2g
- Total Sugar: 27g
- Protein: 6g
Nutritional values are estimates and may vary depending on the ingredients and brands used.
Final Thoughts
These sourdough discard cinnamon rolls are a delicious way to put leftover starter to good use. They’re soft, sweet, buttery, and filled with plenty of cinnamon flavor. The cream cheese frosting makes them even better, especially when spread over freshly baked, slightly warm rolls.
Make a batch for weekend breakfast, holiday brunch, or whenever you’re craving homemade cinnamon rolls. Once you try these, you’ll probably start saving your sourdough discard just to make them again!
