Sourdough Discard Cinnamon Rolls are a delightful way to use that tangy leftover sourdough starter we often have on hand. When baked, these rolls merge the heartiness of sourdough with the sweetness of cinnamon and butter, resulting in a texture that’s both soft and slightly chewy. They’re not just your average cinnamon rolls; these are dynamic, flavorful, and make your kitchen smell like a bakery on a Sunday morning.

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I remember the first time I made these rolls; I had some sourdough discard and a craving for something sweet. The thought of warm, gooey cinnamon rolls lured me in, and the outcome exceeded my expectations. Whether you cherish homemade baked goods, want to impress your family with a comforting breakfast treat, or are simply looking for a creative way to use up your sourdough starter, these Sourdough Discard Cinnamon Rolls are bound to become a beloved staple in your kitchen.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Discard Cinnamon Rolls
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Discard Cinnamon Rolls

Why You’ll Love This Recipe

Simple & Quick: Prep time is only about 20 minutes, so it’s a great option for a busy morning.
Irresistible Flavor: The rich combination of cinnamon and buttery filling topped with creamy frosting is out of this world!
Eye-Catching Appeal: These rolls rise beautifully in the oven, creating a golden-brown hue that is sure to impress.
Flexible Serving: Perfect for breakfast, brunch, or as a delightful dessert to share with friends or family.
Diet-Friendly Options: Feel free to adjust ingredients, making them more wholesome if desired.

Ingredients You’ll Need

8 ounces milk (90°F): This acts as the liquid base for the dough. Using warm milk activates the yeast effectively.
1 cup sourdough discard: It adds a tangy flavor and moisture; feel free to use any amount that’s handy.
10 grams dried instant yeast: For levity, this yeast is essential to make your rolls fluffy and light.
28 ounces bread flour (or all-purpose flour): Strong flour ensures a better structure for chewy rolls, but all-purpose flour works too.
8 ounces butter (softened): This adds richness to the dough and cinnamon filling.
4 ounces sugar: Sweetens the dough, creating a lovely balance against the cinnamon.
1 teaspoon salt: Enhances flavor and strengthens the dough.
3 large eggs (room temperature): Eggs enrich the dough and help with rising. Let them sit out to reach room temperature for best results.
1 tablespoon honey (optional): Adds a touch of natural sweetness if desired.
8 ounces heavy cream: This will soak into the rolls before baking, making them rich and creamy.
8 ounces unsalted butter (softened to almost melted): Used in the filling, it creates that gooey texture.
8 ounces brown sugar: This brings a deep sweetness that complements the cinnamon.
2 tablespoons cinnamon: The star of the filling—choose your favorite ground cinnamon for a burst of flavor.
8 ounces cream cheese (softened): The base for a creamy frosting that melts into the warm rolls.
4 ounces unsalted butter (softened): Blends beautifully with cream cheese for a perfect frosting texture.
4 ounces powdered sugar: Sweetens the frosting and gives it that smooth finish.
½ teaspoon salt: A pinch to complement the sweetness in the frosting.
1 tablespoon heavy whipping cream: Adjust to achieve your desired frosting consistency.
1 tablespoon vanilla extract: Adding this elevates the flavor of the frosting.

How to Make Sourdough Discard Cinnamon Rolls

Prepare the Dough: Start by warming 8 ounces of milk to 90°F. Make sure your eggs and butter are at room temperature. Line a 13″x18″ sheet pan with parchment paper and have your stand mixer ready with the dough hook attached.
Mix Ingredients: In the bowl of your stand mixer, combine the warm milk, 1 cup sourdough discard, 10 grams of instant yeast, and half of the 28 ounces of flour. Mix on low until everything is well combined.
Incorporate Everything: Now add the 8 ounces of softened butter, 4 ounces of sugar, 1 teaspoon of salt, the 3 room temperature eggs, and the remaining flour. Mix on low until the dough is just combined.
Knead the Dough: Let the dough mix on medium speed for 10 to 20 minutes, or until it forms a ball that cleans the sides of the bowl. The dough might be sticky initially, but keep mixing.
First Rise: Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a tea towel and let it rise in a warm spot for about 90 minutes, or until it doubles in size.
Prepare the Filling: In a small bowl, mix the softened 8 ounces of butter, 8 ounces of brown sugar, and 2 tablespoons of cinnamon until smooth and spreadable. Set aside at room temperature.
Shape the Rolls: After your dough has risen, turn it out onto a lightly floured surface and roll it into a rectangle that measures 18 inches wide by 8 inches tall.
Spread Filling: Evenly spread the cinnamon filling across the dough, leaving a 1-inch bare strip along the long edge furthest from you.
Roll the Dough: Starting from the long edge nearest to you, roll the dough tightly into a log. Make that first roll tightly for a nice spiral. Brush the bare strip with water or egg wash and press to seal.
Cut the Rolls: Using unflavored dental floss, slice the log into 12 equal pieces, each about 1.5 inches thick. It’s as easy as sliding the floss under the log, crossing the ends over the top, and pulling to cut.
Arrange in Pan: Place the rolls in the parchment-lined sheet pan, ensuring they are spaced evenly for the second rise.
Second Rise: Cover the pan loosely with a tea towel and let the rolls rise once more in a warm place for another 90 minutes, or until they double in size.
Preheat the Oven: During the last 30 minutes of rising, preheat your oven to 350°F.
Add Cream: Just before baking, pour the 8 ounces of heavy cream evenly over the proofed rolls.
Bake the Rolls: Bake at 350°F for 25 to 30 minutes, until they are golden brown and the internal temperature reaches 200°F.
Cool Time: Allow the rolls to cool in the pan for 5 to 10 minutes. This is the perfect time to whip up your frosting.
Make the Frosting: With a hand mixer, beat 8 ounces of cream cheese until smooth. Add the 4 ounces of softened butter and mix until incorporated. Then add the 4 ounces of powdered sugar, ½ teaspoon of salt, 1 tablespoon of vanilla extract, and 1 tablespoon of heavy whipping cream. Beat until you reach a smooth, spreadable consistency.
Frost & Serve: Spread the creamy frosting over the warm cinnamon rolls and enjoy them fresh for a wonderful experience!

Storing & Reheating

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week, or freeze for up to 3 months, wrapping them tightly in plastic wrap. To reheat, simply pop them in the microwave for about 20-30 seconds until warm again. Just keep in mind that the texture may be slightly different after freezing, but a quick reheat will refresh that delightful warmth.

Chef’s Helpful Tips

Make sure your ingredients, especially the eggs and butter, are at room temperature to ensure even mixing and rising.
If your dough seems too sticky, don’t rush to add more flour — just let it keep mixing, as it will eventually smooth out.
For extra flavor, consider adding vanilla or nutmeg to the cinnamon filling.
Allow the rolls to cool slightly before frosting; this helps prevent the frosting from melting away.
You can easily make these rolls the night before and simply bake them in the morning for a stress-free breakfast.

Sourdough Discard Cinnamon Rolls are a fantastic way to turn a simple craving into something unforgettable. The combination of soft, moist dough with a sweet, creamy frosting is a treat for any occasion. Don’t hesitate to experiment a little—add nuts or dried fruits to the filling, or adjust the sweetness of the frosting. Whatever you decide, this recipe is bound to become a favorite in your home. Enjoy every last bite!

Recipe FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use an active sourdough starter, but you may need to adjust the amount of flour and liquid to account for its hydration level. Just make sure to maintain the same total weight of wet and dry ingredients.

How can I make these rolls dairy-free?

To make dairy-free Sourdough Discard Cinnamon Rolls, substitute the butter with a plant-based alternative and use almond or oat milk instead of regular milk. For the frosting, coconut cream can be a great substitute for cream cheese.

Can I prepare the dough ahead of time?

Absolutely! You can prepare the dough, roll it up, cut it into pieces, and then refrigerate or freeze it before the second rise. If refrigerating, allow the rolls to come to room temperature before baking. For freezing, let them thaw fully before baking.

What can I do if my dough isn’t rising?

If your dough isn’t rising, check the yeast’s freshness level; it may be expired. Additionally, the ambient temperature can affect rising times. Try moving to a warmer spot or placing the dough in a slightly warmed oven (turned off) to encourage rising.

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