Sourdough Discard Cinnamon Rolls are soft, fluffy, and packed with a sweet cinnamon swirl. These rolls use sourdough discard to add a little tang and make the dough extra tender. The cinnamon and sugar come together in perfect layers that melt in your mouth, topped with a simple glaze that adds just the right amount of sweetness.
I love making these cinnamon rolls because they’re a great way to use up sourdough discard instead of wasting it. Plus, the slight tang from the sourdough gives the rolls a bit of a unique flavor that you don’t get in regular cinnamon rolls. I find that letting the dough rise just right and using plenty of cinnamon sugar makes all the difference in how big and soft the rolls turn out.
These rolls are perfect for a weekend breakfast or a cozy afternoon treat with coffee or tea. I like to warm them up just before serving so the glaze is slightly melty and the dough is extra soft. It’s always fun to share these with family or friends because they disappear quickly—everyone always asks for the recipe!
Key Ingredients & Substitutions
Sourdough discard: This adds a subtle tang and helps the dough rise. If you don’t have discard, you can use a normal yeast dough, but you’ll miss that unique flavor. Using unfed discard works well here.
Flour: All-purpose flour gives a tender crumb. You can try bread flour for a chewier texture or a mix of whole wheat for nuttiness but add a bit more liquid if you do.
Butter: Unsalted butter adds richness. If needed, use margarine or a plant-based butter for dairy-free versions.
Cinnamon sugar filling: Brown sugar and cinnamon are classic. For a twist, add a pinch of nutmeg or swap brown sugar for coconut sugar for a deeper flavor.
Glaze: Powdered sugar glaze keeps it simple. Cream cheese glaze is also great if you want something a bit richer and tangier.
How Do You Get Soft, Fluffy Sourdough Cinnamon Rolls?
The secret to soft, fluffy rolls lies in proper dough handling and rising times:
- Knead well: Knead the dough until smooth and elastic, about 7-10 minutes. This develops gluten for a soft structure.
- First rise: Let the dough double in a warm spot. This boosts yeast activity and flavor.
- Roll and fill: Roll the dough evenly, spread butter and cinnamon sugar well for even flavor in every bite.
- Second rise after shaping: Let the cut rolls puff before baking. This gives a light, airy texture.
- Bake just right: Bake until golden but not dry. Freshly baked rolls warm from the oven are best.
Patience during rising steps and gentle handling make these rolls soft and fluffy—plus, the sourdough discard adds a nice touch of tangy flavor.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing and proving the dough, and a small bowl for melting butter and mixing ingredients.
- Stand mixer or hand mixer with dough hook – makes kneading easier and saves time, but you can knead by hand if you prefer.
- Rolling pin – helps roll the dough into an even rectangle for spreading the filling.
- Sharp knife or dental floss – for cutting the rolled dough into even slices without squishing the filling.
- Baking dish or pan – a 9×13-inch dish works well for baking the rolls and catching any drips.
- Cooling rack – for cooling the rolls briefly before glazing so they stay fluffy.
Flavor Variations & Add-Ins
- Swap cinnamon for pumpkin pie spice or cardamom for a different spicy flavor that complements the sourdough tang.
- Add chopped pecans, walnuts, or raisins inside the filling for crunch and sweetness.
- For a richer glaze, mix in cream cheese or vanilla extract instead of vanilla alone.
- Use maple syrup or honey in the glaze for a sweet, earthy flavor that pairs well with the cinnamon.
Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed)
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1/4 cup whole milk, warmed
- 1/4 cup water, warm
- 1 large egg
- 4 tablespoons unsalted butter, melted and cooled
For the Filling:
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 3 tablespoons unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
You’ll need about 3 hours total. This includes around 1 to 1.5 hours for the first rise, about 45 minutes to an hour for the second rise, and 25-30 minutes to bake. Prep and assembly take about 30 minutes. It’s worth the wait for these soft, flavorful rolls!
Step-by-Step Instructions:
1. Prepare the Dough
In a small bowl, dissolve the yeast in the warm water and warm milk. Let it sit for about 5 minutes until foamy, which means the yeast is active. In a large mixing bowl, combine the sourdough discard, sugar, salt, egg, melted butter, and the yeast mixture. Stir everything well. Gradually add the flour, mixing until a soft dough forms.
Turn the dough onto a floured surface and knead for 7-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size, which takes about 1 to 1.5 hours.
2. Prepare the Filling & Shape Rolls
While the dough is rising, mix the brown sugar and cinnamon in a small bowl. Once the dough has risen, punch it down to release air and roll it out on a floured surface into a rectangle about 12 by 16 inches. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
Starting from the long edge, roll the dough tightly into a log. Using a sharp knife or dental floss, cut the log into 9 to 12 equal slices. Place the rolls cut-side up in a greased baking pan, leaving some space between each. Cover the pan and let the rolls rise again for 45 minutes to 1 hour until puffy.
3. Bake and Glaze
Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, until they are golden brown and cooked through. While the rolls bake, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth to make the glaze. Adjust the glaze’s thickness by adding more sugar or milk as needed.
Once baked, let the rolls cool for a few minutes, then drizzle the glaze over the warm rolls so it melts in beautifully. Serve warm and enjoy your delightfully soft and flavorful sourdough discard cinnamon rolls!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to thaw it overnight in the fridge and bring it to room temperature before mixing into the dough. This helps the yeast activate properly and keeps the dough rising well.
Can I Make the Dough the Night Before?
Absolutely! After kneading, place the covered dough in the fridge overnight for a slow cold rise. The next day, let it come to room temperature and finish shaping and baking. This can enhance flavor and save time in the morning.
How Should I Store Leftover Cinnamon Rolls?
Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days or in the fridge for about a week. Reheat gently in the microwave or oven before serving to bring back that soft texture.
Can I Substitute the Filling?
Yes! Feel free to add nuts, raisins, or swap cinnamon for spices like cardamom or pumpkin pie spice to give the rolls a different flavor twist. Just add extra sugar if you want them sweeter.