Sourdough Discard Cinnamon Rolls Recipe

These Sourdough Discard Cinnamon Rolls are soft, fluffy, and bursting with cinnamon flavor — an excellent way to use up extra discard while enjoying a richer, slightly tangy twist on classic cinnamon rolls. They make a wonderful holiday breakfast, weekend treat, or special brunch option.

Whether you’re baking for Christmas morning, a family brunch, or just because, this straightforward sourdough discard recipe yields tender rolls with a gooey center and a creamy cream cheese frosting that finishes them perfectly.

My household adores cinnamon rolls — one of my kids can easily devour a few at once because they’re that soft and irresistible. These rolls stay tender thanks to the sourdough discard in the dough, which adds a subtle tang and deeper flavor than a purely commercial yeast dough.

We often pair these with other discard-based recipes like sourdough discard pancakes or sourdough discard brownies, and they’re a great way to keep your starter active and minimize waste.

Recipe Ingredients

You’ll need the following ingredients to make these sourdough discard cinnamon rolls:

• For the Dough:
• 2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sourdough discard, room temperature
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup butter, melted and cooled slightly
• 1 large egg, room temperature
• For the Filling:
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• For the Cream Cheese Frosting:
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Ingredient Notes

• Sourdough discard: Using discard adds a mild tang and helps keep the crumb tender. It’s a great way to reduce waste.
• Flour options: Substitute some all-purpose with bread flour for a chewier texture, or add a portion of whole wheat for a heartier roll.
• Yeast & leavening: Combining commercial yeast with the discard ensures a reliable rise and soft, pillowy rolls.

How to Make Sourdough Discard Cinnamon Rolls — Step by Step

Step 1: In a large bowl, whisk together the dry ingredients: flour, yeast, sugar, baking powder, and salt.

Step 2: In a separate bowl, whisk the sourdough discard, warm milk, melted butter, and egg until smooth.

Step 3: Add the wet mixture to the dry ingredients and mix until a soft dough forms.

Step 4: Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Alternatively, knead with a stand mixer using the dough hook on medium speed.

Step 5: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for about 1–2 hours, or until doubled in size.

Step 6: On a floured surface, roll the dough into a roughly 12×16-inch rectangle.

Step 7: Spread the softened filling butter evenly over the dough.

Step 8: Combine brown sugar, granulated sugar, and cinnamon, then sprinkle the mixture evenly over the buttered dough.

Step 9: Roll the dough tightly from the long side into a log. Pinch the seam to seal.

Step 10: Use a sharp knife or unflavored dental floss to cut the log into 12 even slices.

Step 11: Arrange the slices in a greased cast iron skillet or a 9×13-inch baking dish, leaving a little room for expansion.

Step 12: Cover and let the rolls rise a second time for 45–60 minutes, until puffy and nearly doubled.

Step 13: Preheat the oven to 375°F (190°C). Bake the rolls for 20–25 minutes, until golden brown on top.

Step 14: While the rolls bake, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla and mix until light and fluffy.

Step 15: Spread the frosting over the warm rolls right before serving so it melts slightly into the spirals.

Storage and Reheating

• Storage: Store leftover rolls in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
• Reheating: Warm individual rolls in the microwave for 10–15 seconds or heat in a 300°F (150°C) oven for 5–7 minutes to restore tenderness.
• Freezing: Freeze unfrosted rolls up to 3 months in a freezer-safe bag. Thaw at room temperature, reheat, then frost before serving.
• Make-ahead: Shape the rolls the night before, cover, and refrigerate for an overnight rise. Bake the next morning.

Additions & Substitutions

Additions:

• Chopped nuts: Pecans or walnuts add a lovely crunch to the filling.
• Dried fruit: Raisins or dried cranberries stirred into the filling boost texture and sweetness.
• Brush with cream: Brushing the tops with heavy cream before baking yields a softer, golden crust.

Substitutions:

• Sourdough discard: If unavailable, replace with an extra 1/4 cup milk plus 1 tablespoon flour to adjust dough consistency.
• Flour: Use bread flour for chewier rolls or add a portion of whole wheat for more structure.
• Sugar: Substitute coconut sugar or maple syrup for granulated sugar in the dough for a different flavor profile.

Frequently Asked Questions

Serving Suggestions

Serve these sourdough cinnamon rolls warm with a hot cup of coffee, a side of fresh fruit salad, or crispy breakfast bacon for a complete and satisfying morning spread.

Final Notes

I hope you enjoy making these Sourdough Discard Cinnamon Rolls — they’re a delightful way to use discard and treat your family to bakery-style rolls at home. If you try the recipe, consider leaving feedback so others can learn from your experience.