The Best Sourdough Discard Cinnamon Rolls Recipe

Keeping a sourdough starter at home is fun and rewarding. It allows you to make the most delicious sourdough bread anytime you crave it. The only downfall is having to remove some every time you feed it. Sometimes, you end up with so much that you don’t know what to do with it. It clutters your fridge, and personally, I realized it was time to find a way to use it once three large jars stared at me every time I opened the refrigerator!! 

Out of all of the sourdough discard recipes out there, these sourdough discard cinnamon rolls are definitely a must-try! Few core memories rival waking up as a child and eating freshly baked cinnamon rolls for breakfast. I plead that you make those same memories for you and your family; this recipe is the best way to do it. 

And the best thing is, I used a non-active sourdough starter with yeast instead, so you don’t have to worry about feeding and timing it just right to get your rolls to rise correctly. This recipe is genuinely effortless and delicious! Since you are here and love sourdough recipes, check out these Sourdough Chocolate Chip Muffins and my family’s favorite Sourdough Discard Drop Biscuits!

Ingredients for this Sourdough Discard Cinnamon Rolls Recipe

Here are the ingredients to make these easy sourdough cinnamon rolls. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

Dough Ingredients

• Sourdough Starter Discard: You don’t need it to be active for this recipe, so don’t worry about feeding it.
• Whole Milk: You will need it warmed so that it can activate the yeast.
• Granulated Sugar: to help sweeten the dough.
• Butter: Use unsalted so that we can add the salt in separately. You will also want it to be melted.
• Large Egg: to make the dough thicker and creamier.
• All-purpose Flour: is the base of the dough with the sourdough discard.
• Salt: to help balance out the sweetness and enhance the other flavors.
• Instant Yeast: is our leavening agent to help the dough rise.

Cinnamon Roll Filling

• Butter: Use unsalted butter here. You will also want it to be softened so you can easily spread it onto your rolled-out dough.
• Brown Sugar: to sweeten the filling.
• Ground Cinnamon: to flavor the filling.

Frosting Ingredients

• Cream Cheese: You will want it to be softened so that it’s easier to work with. Pull it from the fridge 30 minutes to 1 hour before you begin the recipe.
• Butter: Use unsalted. You will also want it to be softened.
• Powdered Sugar

How to make this Sourdough Discard Cinnamon Rolls Recipe

This is how you can make this sourdough cinnamon roll recipe. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions! 

1. Making the Dough. Start by blooming the yeast in a large bowl with warm milk and 1 tablespoon of sugar for 5-10 minutes. Add in the sourdough discard, the rest of the granulated sugar, and the egg. Mix well.

1. Add Dry Ingredients. Add the flour, salt, and softened butter to the wet ingredients in the bowl. Mix until a dough forms.
2. Knead the Dough. Knead the cinnamon roll dough on a lightly floured surface until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
3. First Rise. Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hours, or until doubled in size.

1. Make the Filling. In a small bowl, mix the brown sugar and ground cinnamon until well combined.

1. Roll Out the Dough. After the first rise, punch down the dough and use a rolling pin to roll it out on a lightly floured surface into a large rectangle (about 18×12 inches).

1. Spread the Filling. Spread the softened butter on the rolled-out dough, then sprinkle the cinnamon sugar mixture evenly over the entire surface.
2. Roll and Cut. Starting from the long side, tightly roll the dough into a log. Cut the log into 12 even slices using a sharp knife or some unflavored floss. You can also trip the edges, making you end up with 14 rolls.

1. Second Rise. Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 1-2 hours or until puffy and the rolls start touching. I added some parchment paper to the bottom of my pan to have an easier time pulling out the buns, you do you! You can also bake these in a large cast iron skillet. 
2. Preheat. Preheat your oven to 350F.
3. Bake. Bake the cinnamon rolls for 22 minutes or until golden brown.

1. Mix the Frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, and beat until well combined. Add milk, one tablespoon at a time, until you reach your desired consistency.
2. Serving. Spread the cream cheese frosting over the warm cinnamon rolls.
3. Enjoy. Serve and enjoy these delicious sourdough discard cinnamon rolls!

How to Make Cinnamon Rolls Ahead of Time for Fresh Morning Baking

1. First Rise: Allow the rolls to complete their first rise as directed.
2. Prepare the Rolls: Assemble the cinnamon rolls as instructed in the recipe, including rolling and cutting them.
3. Refrigerate Overnight: After shaping the rolls and placing them in the baking dish, cover them tightly with plastic wrap or aluminum foil and refrigerate overnight. The cool temperature will slow the fermentation, allowing the dough to rise gradually.
4. Morning Prep: In the morning, remove the rolls from the refrigerator and let them sit at room temperature for about 30-45 minutes, or until they puff up slightly. This ensures even baking as well.
5. Bake: Once the rolls have come to room temperature, bake them as directed in the recipe.

Making cinnamon rolls ahead of time is a convenient way to enjoy freshly baked rolls with minimal effort in the morning!

Why do you need to make this recipe?

• Simple Ingredients: This recipe only requires a handful of essential ingredients that you can easily find at any grocery store, making it convenient and accessible. As long as you have some sourdough discard!
• Perfect Make-Ahead Option: Preparing these cinnamon buns in advance saves time in the morning, so you can wake up to a stress-free breakfast or brunch. Just bring them to room temperature, bake, and enjoy!
• Great for Special Occasions: These cinnamon buns are a delicious way to celebrate holidays like Christmas morning, Easter brunch, or any special family gathering. 
• Eco-Friendly Baking: Reduce food waste by using your sourdough discard in a creative and delicious way, instead of throwing it away. 
• Irresistibly Delicious: With their soft, fluffy texture and warm cinnamon flavors, these rolls are sure to become a family favorite in no time!

Sourdough Discard Cinnamon Rolls Tips and Tricks

• Room Temperature Ingredients: Allow the eggs, milk, and butter to come to room temperature before mixing. This ensures the dough comes together more evenly and rises better.
• Don’t Rush the Rise: Be patient and let the dough double in size for both rises for the fluffiest rolls ever.
• Roll Tightly and Slice Clean: Roll the dough tightly to create uniform spirals. Use unflavored dental floss or a sharp, serrated knife to slice the rolls without squishing them.
• Cut Evenly: When slicing your cinnamon rolls, aim for consistent sizes to ensure they bake evenly. Smaller rolls may require less time in the oven compared to larger ones, which can lead to some rolls being overbaked while others remain undercooked. To avoid this, focus on cutting your rolls uniformly for the best results.

Frequently Asked Questions – FAQ

How can I get more sour flavor out of these Sourdough Discard Cinnamon Rolls?

If you prefer a tangier flavor, let the dough rise in the fridge overnight for a slow ferment. It will help the sour flavor develop more.

Alternatively, you can also use older discard since it tends to have a stronger, tangier flavor. The longer it’s been sitting in the fridge, the more sour it will be!

How do I store leftover sourdough and discard cinnamon rolls?

To store, put your leftover rolls in an airtight container and place them in the fridge. They should last for at least 3 or 4 days. You can place them in the freezer for longer storage for up to a month or two. Just make sure to wrap each bun in plastic wrap first before putting them in the airtight container to protect them from freezer burn.

How to reheat these rolls?

You can either cover the pan with aluminum foil and heat them up in a 325F preheated oven for 10-15 minutes or just place them on your serving plate and microwave for 20-30 seconds

Can I use an active sourdough starter for this recipe instead of yeast?

You can. I just chose to use yeast to save time. But if you want the full sourdough taste and experience, then you can certainly use an active starter; just make sure to use a sourdough cinnamon roll recipe that is tested with active started to make sure the result is just as tasty.

Can I use whole wheat flour instead of all-purpose flour?

If you want a denser texture, you can substitute whole wheat flour for some of the all-purpose flour. However, using all-purpose flour will make the dough lighter, so I recommend sticking with it to get the exact same delicious treat as I did!

What mix-ins can I add to the dough?

Add raisins or chopped nuts to the filling for extra texture and flavor.

Can I make this recipe with a different frosting?

This recipe uses cream cheese frosting, but if you prefer a simple icing made with butter, powdered sugar, and milk, you can easily swap it out. For a fun flavor twist, try adding a splash of maple syrup or a drizzle of honey to the frosting, it’s a delicious way to elevate your cinnamon rolls!

The Best Sourdough Discard Cinnamon Rolls Recipe

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