Homemade Sourdough Discard Cinnamon Rolls

These Sourdough Discard Cinnamon Rolls are soft, fluffy, and filled with warm cinnamon flavor—perfect for using up leftover sourdough starter. The discard adds subtle depth without overpowering the classic sweet roll taste. Whether you bake them for weekend brunch or make them ahead for busy mornings, this recipe delivers bakery-style results at home.

Why You’ll Love This Recipe

• Uses sourdough discard instead of wasting it
• Soft, tender rolls with rich cinnamon filling
• Perfect for make-ahead breakfasts or brunch
• Freezer-friendly and reheats beautifully
• Great balance of sweetness without being heavy

Ingredients

Dough

• 3 1/4 cups all-purpose flour
• 1/2 cup sourdough discard
• 3/4 cup whole milk, warm
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt

Cinnamon Filling

• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, softened

Glaze

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Warm the milk until just lukewarm. Stir in yeast and sugar. Let sit for 5–10 minutes until foamy.
2. In a large bowl, mix sourdough discard, egg, melted butter, and salt. Add yeast mixture and stir to combine.
3. Gradually add flour, mixing until a soft dough forms. Knead 6–8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise 1–1½ hours until doubled in size.
5. Roll dough into a 14×9-inch rectangle. Spread softened butter evenly over the surface.
6. Mix brown sugar and cinnamon, then sprinkle evenly over butter.
7. Roll dough tightly from the long side and cut into 12 rolls.
8. Place rolls in a greased 9×13-inch baking dish. Cover and rise 30–45 minutes.
9. Bake at 350°F for 25–30 minutes until lightly golden.
10. Whisk glaze ingredients and spread over warm rolls before serving.

Tips & Variations

• Use room-temperature discard for smoother dough texture
• Chill shaped rolls overnight for easy morning baking
• Add chopped walnuts or pecans for crunch
• Swap cream cheese glaze for simple vanilla icing
• Roll dough tightly to prevent filling from leaking

Storage & Freezer Instructions

• Store baked rolls in an airtight container at room temperature for 2 days
• Refrigerate up to 5 days for extended freshness
• Freeze unbaked rolls after shaping for up to 2 months
• Freeze baked rolls without glaze for best texture
• Reheat gently in the oven or microwave before serving

Serving & Pairing Ideas

• Serve warm with fresh coffee or chai tea
• Pair with scrambled eggs for a balanced brunch
• Add fresh berries on the side for contrast
• Drizzle extra glaze just before serving
• Serve as part of a weekend breakfast spread

Frequently Asked Questions

Do sourdough discard cinnamon rolls taste sour?

No. The discard adds depth but remains mild, especially with the cinnamon sugar filling.

Can I make these without yeast?

This recipe uses yeast for fluffiness. Discard alone will not provide enough rise.

Can I make them ahead of time?

Yes. Assemble, refrigerate overnight, and bake fresh the next morning.

Why are my rolls dense?

Dense rolls usually mean under-proofing or too much flour. Measure carefully and allow full rise time.

Ready to Make It?

These Sourdough Discard Cinnamon Rolls are a comforting, bakery-style treat that transforms leftover starter into something special. Soft, sweet, and perfect for sharing, this recipe belongs in your regular rotation. Save it now and enjoy homemade cinnamon rolls whenever the craving hits.

You Might Also Like

• Sourdough Discard Brownies – Rich, fudgy brownies with deep chocolate flavor.
• Sourdough Discard Crackers – Crispy, savory crackers perfect for snacking.
• Classic Victoria Sponge Cake – Light layers filled with cream and jam.
• Milk Toast – A nostalgic, simple comfort breakfast recipe.

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