Easy Sourdough Discard Cinnamon Rolls Recipe

There’s something almost magical about the aroma of cinnamon wafting through your kitchen, and nothing delivers quite as beautifully as these Easy Sourdough Discard Cinnamon Rolls. This recipe transforms that leftover tangy starter into the dreamiest, fluffiest rolls—warm, gooey, and showered in sweet frosting. If you’ve been collecting sourdough discard, these cinnamon rolls are about to become your new obsession, weaving all that tang, sweetness, and irresistible spice into one glorious bite.

this Recipe

Ingredients You’ll Need

Every ingredient in these Easy Sourdough Discard Cinnamon Rolls has a special role to play, from creating a pillowy base to swirling in iconic flavor. These are pantry staples at their finest, each one making the rolls tender, golden, and utterly crave-worthy.

• Sourdough discard: Adds subtle tang and makes the dough extra flavorful; use unfed discard straight from the fridge for best results.
• All-purpose flour: The foundation for soft, chewy rolls that rise beautifully in the oven.
• Whole milk: Contributes richness and helps make the dough extra tender.
• Granulated sugar: Sweetens the dough and feeds the yeast for that pillowy rise.
• Active dry yeast: Guarantees a light, airy texture and speedy rise, even if your discard isn’t super bubbly.
• Butter: Both in the dough and filling, butter brings richness and creates those signature gooey spirals.
• Egg: Adds structure and a soft, enriched texture to the dough.
• Salt: Balances the flavors and keeps the sweetness in check.
• Ground cinnamon: The star of the swirl! Bold, aromatic, and essential for true cinnamon rolls.
• Brown sugar: Melts in the oven to form a sticky-sweet, caramel-like center.
• Powdered sugar: For a classic, creamy glaze that melts over the warm rolls.
• Cream cheese (optional): Adds tang and richness, if you want that famous classic frosting.
• Vanilla extract: Rounds out the glaze with a hint of warmth and aroma.

How to Make Easy Sourdough Discard Cinnamon Rolls

Step 1: Mix the Dough

Start by whisking together your sourdough discard, warm milk, sugar, and active dry yeast in a large mixing bowl. Let it sit for a couple of minutes—this wakes the yeast up and kicks off fermentation. Then add the softened butter, egg, and salt, mixing until smooth. Slowly work in the flour until a slightly sticky dough forms. Knead by hand or with a mixer until it’s elastic and supple. Cover and let rise in a warm spot for 1-2 hours, until doubled in size.

Step 2: Prepare the Filling

While the dough is rising, stir together the brown sugar and cinnamon in a small bowl. This creates that classic, fragrant swirl. Soften your butter so you can easily spread it—but don’t melt it, or it’ll seep out of the rolls too quickly during baking!

Step 3: Shape and Fill the Rolls

Once the dough has risen, gently punch it down and turn it onto a floured surface. Roll it into a large rectangle (about 9×16 inches). Evenly spread the softened butter all over the surface, then shower the buttered dough generously with your cinnamon-sugar mixture. For an extra gooey center, pat the sugar in gently with your hands.

Step 4: Roll Up and Cut

Beginning with the long edge, roll the dough up tightly into a log. Use a sharp knife or floss to cut it into 12 equal pieces; this helps keep each swirl perfectly intact. Arrange the rolls in a greased baking dish, spacing them just a finger-width apart so they’ll rise up together in the oven.

Step 5: Final Rise

Cover the rolls loosely with plastic wrap or a damp towel and let them rise again, about 30-45 minutes. They should puff up and fill out the pan, promising lofty, plush cinnamon rolls. During the last 10 minutes, preheat your oven to 350°F (175°C).

Step 6: Bake

Slide the rolls into the oven and bake for 22-28 minutes, until golden on top and bubbling around the edges. If you’re after extra gooey centers, err on the shorter side. Don’t overbake—nobody wants a dry cinnamon roll!

Step 7: Glaze

While the rolls are still warm but not piping hot, whisk together the powdered sugar, cream cheese (if using), vanilla, and a couple of tablespoons of milk for drizzling. Pour or spread the glaze over the tops, letting it melt into every swirl and sticky corner. Now, try (if you can) to wait five minutes before diving in.

How to Serve Easy Sourdough Discard Cinnamon Rolls

Garnishes

For an extra flourish, consider sprinkling your cinnamon rolls with a dusting of powdered sugar, a light drizzle of maple syrup, or even some finely chopped toasted pecans. A decadent swoosh of additional cream cheese frosting on top never hurts, especially if you like your rolls extra gooey and luscious.

Side Dishes

These Easy Sourdough Discard Cinnamon Rolls shine as the star of a leisurely weekend breakfast, but they play beautifully with sides like crispy bacon, fresh fruit salad, or a simple green salad if you want to offer balance. For an extra cozy touch, serve them alongside hot coffee, chai, or spiced cocoa.

Creative Ways to Present

Stack the rolls in a pyramid on a pretty cake stand or platter when hosting brunch, or tuck each one into a festive cupcake liner for grab-and-go treats. For a special family breakfast, bake the dough as pull-apart rolls in a cast iron skillet and set it out straight from the oven—it brings irresistible, rustic charm to any table.

Make Ahead and Storage

Storing Leftovers

If you miraculously have leftovers, cover them tightly or place in an airtight container at room temperature for up to two days. They’ll stay soft and delicious—just keep them out of the fridge unless you’re storing them for longer, since cold air can dry out the dough.

Freezing

These rolls freeze remarkably well! After baking and letting them cool completely, wrap each roll tightly in plastic wrap and foil, or stack in a freezer-safe bag. They’ll keep for up to three months. When you’re ready, just thaw and warm for an anytime treat that tastes freshly baked.

Reheating

To bring Easy Sourdough Discard Cinnamon Rolls back to their best, pop individual rolls in the microwave for 20-30 seconds, or warm a whole pan in a 300°F oven covered with foil for about 15 minutes. If desired, add a fresh drizzle of glaze just before serving for that iconic just-baked finish.

FAQs

Can I make these cinnamon rolls overnight?

Absolutely! After shaping and arranging in the pan, cover tightly and place in the fridge overnight. In the morning, let them come to room temperature for 45-60 minutes before baking as usual. This slow proof makes the flavors even better!

What if I don’t have cream cheese for the frosting?

No worries! You can make a classic glaze using just powdered sugar, milk, and vanilla extract. The rolls are still absolutely delicious, just a touch less tangy and rich.

How can I tell when the rolls are done baking?

The rolls should be golden brown on top and set in the center. If you gently pull one from the edge, the dough should look fluffy, not raw or doughy. Keep an eye on them in the last few minutes to avoid overbaking.

Is there a way to make these vegan?

Definitely—use plant-based milk, vegan butter, and a flaxseed “egg” (1 tablespoon flax meal plus 2.5 tablespoons water). For the glaze, plant-based cream cheese or a simple vanilla glaze works beautifully.

Can I double the recipe for a crowd?

Yes! Just double all ingredients and divide between two pans. Watch the baking time, as a fuller oven might add a few extra minutes to bake.

Final Thoughts

These Easy Sourdough Discard Cinnamon Rolls are the kind of treat that always feels like a celebration, whether you’re sharing them with family or savoring one with a quiet cup of coffee. Give this recipe a try, and you’ll never look at your sourdough discard the same way again—once you see what a golden, gooey masterpiece it can become, you’ll want these on your table all year long!

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