Sourdough Discard Cinnamon Rolls

There’s something truly magical about turning leftover sourdough discard into irresistibly fluffy cinnamon rolls that fill your kitchen with warmth and sweetness. Have you ever wondered how to make the most of your sourdough starter without wasting a single bit? These soft, homemade cinnamon rolls are the perfect answer – a delightful treat that transforms simple ingredients into a breakfast indulgence you’ll keep coming back to.

Whether you’re craving a cozy weekend bake or looking for a unique way to repurpose your discard, this recipe brings together the rich, gooey essence of classic cinnamon rolls with the subtle tang of sourdough. It’s easy, rewarding, and best of all, every bite feels like a comforting hug. Let’s dive into how you can create these bakery-worthy rolls right in your own kitchen!

Key Benefits of Sourdough Discard Cinnamon Rolls:

There’s something incredibly satisfying about baking sourdough discard cinnamon rolls – not only are they delicious, but they’re also a fantastic way to use up leftover starter. Why let that valuable discard go to waste when you can transform it into fluffy, soft rolls bursting with sweet cinnamon flavor?

Here’s why you’ll love this recipe:

• Zero Waste, Full Flavor – Sourdough discard gives the dough a subtle tang that perfectly balances the sweetness of the filling. It’s a brilliant way to reduce food waste while baking something extraordinary.
• Soft and Fluffy Texture – The combination of sourdough discard and traditional dough ingredients creates a light, airy roll with a tender crumb that melts in your mouth.
• Perfect for Any Occasion – Whether it’s a cozy Sunday morning or a festive holiday brunch, these homemade cinnamon rolls are always a crowd-pleaser.
• Beginner-Friendly – No need to be a sourdough expert! This recipe simplifies the process, making it approachable for home bakers of all levels.

Pro Tip: If you’ve been collecting sourdough discard over the week, this is the ideal recipe to put it to good use. It adds moisture to the dough and enhances the overall flavor, making each bite more indulgent.

By the end, you’ll not only have a tray of warm, gooey cinnamon rolls but also the satisfaction of baking something truly special from scratch. Let’s get started and turn that discard into a treat worth savoring!

Ingredients for Sourdough Discard Cinnamon Rolls:

Gathering the right ingredients is the first step to creating soft, fluffy sourdough discard cinnamon rolls that practically melt in your mouth. This recipe uses simple pantry staples, elevated by the magic of sourdough discard to add depth and flavor.

Here’s everything you’ll need:

For the Dough:

• ½ cup sourdough discard – Unfed, straight from the fridge works perfectly.
• 2 ¾ cups all-purpose flour – Provides structure and softness.
• ¼ cup granulated sugar – Just enough to sweeten the dough.
• ½ cup whole milk (warm) – Activates the yeast and keeps the dough tender.
• 1 large egg – For richness and stability.
• ¼ cup unsalted butter (melted) – Adds moisture and flavor.
• 1 packet active dry yeast (2 ¼ tsp) – Helps the dough rise beautifully.
• ½ tsp salt – Balances the sweetness.
• 1 tsp vanilla extract – Optional but adds a lovely aroma.

For the Cinnamon Filling:

• ⅓ cup unsalted butter (softened) – Easy to spread and full of flavor.
• ¾ cup brown sugar (packed) – For that signature gooey sweetness.
• 1 ½ tbsp ground cinnamon – The star of the filling!
• 1 tbsp all-purpose flour – Thickens the filling slightly.

For the Cream Cheese Frosting:

• 4 oz cream cheese (softened) – Creamy and tangy for the perfect glaze.
• ¼ cup unsalted butter (softened) – Blends smoothly into the frosting.
• 1 cup powdered sugar – Creates a silky-sweet finish.
• 1 tsp vanilla extract – Enhances the overall flavor.
• 1-2 tbsp milk – Adjusts the consistency.

Pro Tip:

• If you prefer a more intense cinnamon flavor, sprinkle a pinch of nutmeg or cardamom into the filling. This subtle twist makes the rolls even more aromatic.

Once you have these ingredients ready, you’re well on your way to baking bakery-quality sourdough cinnamon rolls that will become a family favorite.

How to Make Sourdough Discard Cinnamon Rolls:

Baking sourdough discard cinnamon rolls is a fun, hands-on process that fills your kitchen with the comforting aroma of cinnamon and freshly baked dough. Let’s walk through each step together to ensure you achieve soft, fluffy rolls with a rich, gooey center.

1. Prepare the Dough:

1. Activate the Yeast – In a small bowl, combine warm milk (around 110°F) with a teaspoon of sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes frothy. This step ensures the yeast is alive and ready to work.
2. Mix the Wet Ingredients – In a large bowl, whisk together the sourdough discard, melted butter, egg, and vanilla extract. Stir in the yeast mixture once it’s ready.
3. Incorporate the Dry Ingredients – Gradually add the flour and salt to the wet ingredients, stirring until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 6-7 minutes.
4. First Rise – Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1-2 hours, or until doubled in size.

Pro Tip: If your kitchen is cooler, place the bowl in a slightly warm oven (turned off) to help the dough rise faster.

2. Prepare the Filling:

While the dough rises, prepare the filling that will give your rolls their signature gooey swirl:

• In a small bowl, combine the softened butter, brown sugar, cinnamon, and a tablespoon of flour. Mix until smooth and spreadable. The flour helps the filling stay in place during baking, preventing it from leaking out.

3. Shape and Slice the Rolls:

1. Roll Out the Dough – Lightly flour your work surface and roll the dough into a large rectangle, roughly 12×16 inches. Aim for about ¼-inch thickness to ensure even layers.
2. Spread the Filling – Use a spatula to evenly spread the cinnamon filling over the dough, leaving a small border around the edges. This ensures the filling doesn’t spill out during rolling.
3. Roll and Cut – Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even pieces. Floss helps make clean cuts without squishing the dough.

4. Final Rise and Bake:

1. Arrange the Rolls – Place the rolls in a greased 9×13-inch baking dish, spacing them slightly apart. Cover with a towel and let them rise for another 30-45 minutes until they puff up.
2. Bake – Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.

5. Frost and Serve:

While the rolls are still warm, spread the cream cheese frosting over the top for a decadent finish. The warmth helps the frosting melt slightly into the rolls, creating that perfect gooey glaze.

Pro Tip: If you prefer a thinner glaze, add a splash of milk to the frosting until you reach your desired consistency.

These sourdough discard cinnamon rolls are perfect for breakfast, brunch, or as a comforting afternoon treat. Enjoy each bite knowing you’ve crafted something special from simple ingredients!

Pro Tips and Variations for Perfect Sourdough Discard Cinnamon Rolls:

Making sourdough discard cinnamon rolls is a rewarding experience, but with a few insider tips and creative variations, you can take your rolls to the next level. Whether you prefer a classic flavor or want to experiment with unique twists, these ideas will make your rolls unforgettable.

Pro Tips for Success:

• Use Room Temperature Ingredients – Allow your butter, eggs, and sourdough discard to come to room temperature before starting. This helps the dough mix evenly and rise better.
• Don’t Rush the Rise – Let the dough fully double during the first rise. A slow, steady rise gives the rolls a softer, fluffier texture. If you have time, allow the dough to rise overnight in the fridge for even better flavor.
• Even Thickness Matters – When rolling out the dough, aim for consistent thickness to ensure even baking. If some areas are too thin, they may overcook while thicker areas stay underdone.
• Clean Cuts for Neat Rolls – Use unflavored dental floss or a sharp knife to slice the dough log. Floss helps you make precise, clean cuts without squishing the rolls.

Flavor Variations:

• Nutty Delight – Sprinkle chopped pecans, walnuts, or almonds over the cinnamon filling for added crunch and flavor.
• Raisin or Cranberry Twist – Scatter raisins, dried cranberries, or even chopped dates over the filling before rolling the dough. This adds a sweet, fruity contrast to the rich cinnamon.
• Apple Cinnamon Rolls – Dice a small apple and sprinkle it over the filling. The apple softens during baking, creating a warm, cozy flavor.
• Pumpkin Spice Version – Mix a teaspoon of pumpkin spice blend into the filling for a seasonal twist that pairs perfectly with the sourdough tang.

Frosting Upgrades:

• Maple Cream Cheese Frosting – Add 2 tablespoons of maple syrup to the cream cheese frosting for a richer, more indulgent topping.
• Citrus Glaze – Substitute the milk in the frosting with fresh orange juice or lemon juice for a zesty finish that brightens each bite.
• Caramel Drizzle – Warm up some caramel sauce and drizzle it over the baked rolls just before serving for an extra decadent treat.

Pro Tip: For a lighter, less sweet option, skip the frosting and brush the warm rolls with melted butter and a sprinkle of powdered sugar.

With these tips and variations, your sourdough discard cinnamon rolls will not only impress but also leave room for creativity in the kitchen. Don’t be afraid to mix and match flavors to make the recipe truly your own!

Serving Suggestions for Sourdough Discard Cinnamon Rolls:

Few things compare to the joy of pulling warm, gooey sourdough discard cinnamon rolls out of the oven. But how you serve them can elevate the experience even more. Whether you’re enjoying them fresh or saving them for later, here are some delicious ways to make the most of every bite.

Best Ways to Serve:

• Warm and Fresh – These rolls are at their best straight from the oven, topped with a generous layer of cream cheese frosting that melts into every swirl. Serve them with a hot cup of coffee or tea for the ultimate comfort treat.
• Brunch Centerpiece – Pair the rolls with fresh fruit, crispy bacon, and scrambled eggs to create a well-rounded brunch spread. They add just the right touch of sweetness to balance savory dishes.
• Dessert Option – Warm up leftover rolls and drizzle them with caramel or chocolate sauce for a decadent dessert. A scoop of vanilla ice cream on the side makes it even more indulgent.
• Holiday Favorite – These cinnamon rolls make a beautiful addition to holiday breakfast or brunch tables. Garnish with a sprinkle of powdered sugar and a few fresh berries for a festive touch.

How to Store and Reheat:

• Storing Leftovers:
  • Keep any leftover rolls in an airtight container at room temperature for up to two days. If you need to store them longer, refrigerate for up to a week.
• Reheating Tips:
  • Warm individual rolls in the microwave for 15-20 seconds to restore their softness. For larger batches, cover the rolls with foil and heat in the oven at 300°F (150°C) for about 10 minutes.

Pro Tip: Add a small splash of water to the dish when reheating to keep the rolls moist and prevent them from drying out.

Make-Ahead for Easy Mornings:

• Overnight Rise: After assembling the rolls and placing them in the baking dish, cover tightly and refrigerate overnight. In the morning, let the rolls sit at room temperature for 30 minutes before baking as usual. This makes mornings stress-free and ensures fresh-baked flavor without the wait.

With these serving ideas, your sourdough cinnamon rolls will shine as the star of any breakfast, brunch, or dessert table. Enjoy them warm, share them with loved ones, and savor every tender, sweet bite!

Conclusion:

Baking sourdough discard cinnamon rolls isn’t just about creating a sweet treat – it’s a way to turn leftover starter into something warm, comforting, and utterly delicious. With every bite, you’ll taste the perfect balance of soft, fluffy dough and rich cinnamon filling, topped with a creamy glaze that melts effortlessly over the warm rolls.

What makes this recipe even more special is the simplicity and versatility it offers. Whether you’re baking for a cozy weekend breakfast or preparing for a festive brunch, these rolls will quickly become a household favorite. Plus, the ability to make them ahead or freeze for later means you can enjoy freshly baked cinnamon rolls whenever the craving strikes.

If you’ve been hesitant to use your sourdough discard, let this be your sign to give it a new life. Baking with discard isn’t just practical – it’s incredibly rewarding. So grab your ingredients, follow the steps, and let your kitchen fill with the irresistible scent of cinnamon and homemade goodness.

Happy baking, and don’t forget to savor every swirl!

Print Recipe

Sourdough Discard Cinnamon Rolls

Delight in soft, fluffy sourdough discard cinnamon rolls with rich, gooey filling. A perfect way to use up starter and bake a treat everyone loves!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time2 hours hrs 50 minutes mins

Course: Breakfast, Dessert

Cuisine: American, comfort food

Keyword: homemade cinnamon rolls, sourdough recipes

Servings: 12 rolls

Calories: 320kcal

Author: Paul.B

Ingredients

For the Dough:

• ½ cup sourdough discard – Unfed straight from the fridge works perfectly.
• 2 ¾ cups all-purpose flour – Provides structure and softness.
• ¼ cup granulated sugar – Just enough to sweeten the dough.
• ½ cup whole milk warm – Activates the yeast and keeps the dough tender.
• 1 large egg – For richness and stability.
• ¼ cup unsalted butter melted – Adds moisture and flavor.
• 1 packet active dry yeast 2 ¼ tsp – Helps the dough rise beautifully.
• ½ tsp salt – Balances the sweetness.
• 1 tsp vanilla extract – Optional but adds a lovely aroma.

For the Cinnamon Filling:

• ⅓ cup unsalted butter softened – Easy to spread and full of flavor.
• ¾ cup brown sugar packed – For that signature gooey sweetness.
• 1 ½ tbsp ground cinnamon – The star of the filling!
• 1 tbsp all-purpose flour – Thickens the filling slightly.

For the Cream Cheese Frosting:

• 4 oz cream cheese softened – Creamy and tangy for the perfect glaze.
• ¼ cup unsalted butter softened – Blends smoothly into the frosting.
• 1 cup powdered sugar – Creates a silky-sweet finish.
• 1 tsp vanilla extract – Enhances the overall flavor.
• 1-2 tbsp milk – Adjusts the consistency.

Pro Tip:

• If you prefer a more intense cinnamon flavor sprinkle a pinch of nutmeg or cardamom into the filling. This subtle twist makes the rolls even more aromatic.

Instructions

Prepare the Dough

• Activate the Yeast – In a small bowl, combine the warm milk (about 110°F) and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy. This ensures your yeast is active and ready to work.
• Mix Wet Ingredients – In a large mixing bowl, whisk together the sourdough discard, melted butter, egg, and vanilla extract. Stir in the foamy yeast mixture.
• Incorporate Dry Ingredients – Gradually add the flour and salt, mixing until a shaggy dough forms. If you’re using a stand mixer, attach the dough hook and knead for about 6-8 minutes on medium speed. If kneading by hand, work the dough on a floured surface for 10 minutes until it’s soft and elastic.
• First Rise – Transfer the dough to a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.

Make the Filling

• While the dough is rising, prepare the irresistible cinnamon filling:
• In a small bowl, mix the softened butter, brown sugar, cinnamon, and flour until smooth and spreadable. Set aside.

Assemble the Rolls

• Roll Out the Dough – Lightly flour your work surface and roll the dough into a large rectangle (about 12×16 inches). Aim for ¼-inch thickness.
• Spread the Filling – Evenly spread the cinnamon filling over the dough, making sure to cover right to the edges. This ensures every bite is packed with flavor.
• Roll it Up – Starting from the long edge, tightly roll the dough into a log. Slice into 12 even pieces using a sharp knife or floss for cleaner cuts.

Second Rise and Bake

• Let Them Rise Again – Place the rolls in a greased 9×13-inch baking dish, leaving a little space between each one. Cover and let rise for another 30-45 minutes until puffy.
• Bake to Perfection – Preheat the oven to 350°F (175°C). Bake for 25-30 minutes or until golden brown.

Add the Frosting

• While the rolls cool slightly, prepare the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over the warm rolls for a luscious, gooey finish.

Pro Tip: For an overnight option, assemble the rolls and let them rise in the fridge overnight. Simply bring them to room temperature in the morning and bake as directed.

Notes

Nutrition Information (Per Serving):

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 220mg
• Total Carbohydrates: 46g
• Dietary Fiber: 2g
• Sugars: 22g
• Protein: 6g

FAQs:

Curious about making the best sourdough discard cinnamon rolls? Here are answers to some common questions to help ensure your baking experience is smooth, fun, and delicious.

These tips and tricks will help you create perfect sourdough discard cinnamon rolls every time. Happy baking!