Sourdough Discard Cinnamon Rolls

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Freshly baked sourdough discard cinnamon rolls with icing on top.
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I love these Sourdough Discard Cinnamon Rolls because they use my starter and make the house smell like fall. I make them on slow mornings and I share them warm with coffee. They are soft, tangy, and simple to mix.

Your Ingredients List

  • 1 cup sourdough discard (Unfed, straight from fridge works)
  • 2 3/4 cups all-purpose flour (Substitute ⅓ with bread or whole wheat if desired)
  • 3/4 cup milk (Whole, 2%, or non-dairy (e.g., almond, oat))
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (Melted, or vegan substitute)
  • 1 large egg (Or flax egg for vegan)
  • 1 tsp salt
  • 1 1/2 tbsp cinnamon (Or add pinch of cardamom, nutmeg, or pumpkin spice)
  • 3/4 cup brown sugar (For filling)
  • 3 tbsp unsalted butter (For brushing filling, or vegan)
  • 4 oz cream cheese (For frosting; vegan substitute or glaze if desired)
  • 2 tbsp unsalted butter (For frosting, softened)
  • 1 cup powdered sugar (For frosting)
  • 1 tsp vanilla extract (For dough and frosting)
  • Optional: chopped nuts, raisins, orange zest (For filling)

My Go-To Equipment

I use a large mixing bowl, a rolling pin, a 9×13 inch baking dish, and a stand mixer or my hands to knead. A dish towel and a piece of dental floss make slicing neat rolls. A sharp spatula works well for spreading frosting.

The Simple Steps to Follow

  • Warm the milk gently and melt the butter, then combine them in a large bowl.
  • Add sourdough discard, granulated sugar, egg, and vanilla and whisk until smooth.
  • Stir in the flour and salt and mix to form a soft dough.
  • Knead the dough until it feels soft and elastic.
  • Cover the bowl and let the dough rise at room temp for 2 to 3 hours until nearly doubled.
  • Flour a surface and roll the dough into a 12×16 inch rectangle.
  • Brush with melted butter and sprinkle the cinnamon and brown sugar evenly, pressing lightly.
  • Add optional chopped nuts, raisins, or orange zest if you like.
  • Roll the dough tightly from the long edge into a log.
  • Cut the log into 12 rolls using dental floss for clean slices.
  • Arrange the rolls in a greased baking dish and cover to rise 1 to 2 hours until puffy, or chill overnight.
  • Bake at 350°F (175°C) for 25 to 30 minutes until golden on top.
  • Beat cream cheese, softened butter, powdered sugar, and vanilla until smooth for the frosting.
  • Spread the frosting over warm rolls and serve right away.

Sourdough Discard Cinnamon Rolls

Healthy Twists on a Classic

I like to swap half the all-purpose flour for whole wheat for a nutty note. For a special treat, try pistachio cream with the rolls; I found a great small batch idea in my favorite pistachio cream cinnamon rolls recipe for guidance.

Serving Suggestions From My Table

I serve these with a big mug of coffee or a pot of tea. They pair well with fresh fruit for a lighter bite. For a brunch board, place a few rolls with sliced cheese and jam. When I make a batch, I also bake banana muffins for friends who want less sugar and I link to my tried recipe for sourdough discard banana muffins when people ask.

Getting It Just Right

Check the dough by touch – it should spring back slowly when poked. If your kitchen is cool, allow more time for the first rise. Do not overbake; they finish soft and slightly golden. I use a timer and keep an eye on the last 5 minutes.

How to Store Leftovers

Let the rolls cool to room temp and store in an airtight container for up to 3 days. Reheat single rolls in the microwave for 15 to 20 seconds or warm a whole pan at 300°F for 8 to 10 minutes. You can freeze unbaked rolls on a tray, then transfer to a bag and bake from frozen, adding a few extra minutes.

Enjoy Every Moment

I hope these Sourdough Discard Cinnamon Rolls bring warm smiles to your table. Make them slow or make them quick. Share one with someone you love.

A Few Common Questions

Can I make Sourdough Discard Cinnamon Rolls without active starter?

Yes. Use the unfed discard straight from the fridge. The discard gives a mild tang and the dough will still rise during the long first rise.

How long do Sourdough Discard Cinnamon Rolls take from start to finish?

Plan for about 4 hours for mixing, two rises, and baking if your kitchen is warm. You can cut the time by chilling the second rise overnight and baking in the morning.

Can I make the frosting dairy free for Sourdough Discard Cinnamon Rolls?

Yes. Use a vegan cream cheese and a vegan butter substitute or swap to a simple glaze of powdered sugar and milk alternative for a dairy free finish.

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sourdough discard cinnamon rolls 2026 01 08 105552 1 Sourdough Discard Cinnamon Rolls

Sourdough Discard Cinnamon Rolls

  • Author: sarah
  • Total Time: 150 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

Delicious cinnamon rolls made with sourdough discard, perfect for slow mornings and sharing with coffee.

Ingredients

Scale
  • 1 cup sourdough discard
  • 2 3/4 cups all-purpose flour
  • 3/4 cup milk
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp salt
  • 1 1/2 tbsp cinnamon
  • 3/4 cup brown sugar
  • 3 tbsp unsalted butter, for brushing filling
  • 4 oz cream cheese, for frosting
  • 2 tbsp unsalted butter, softened, for frosting
  • 1 cup powdered sugar, for frosting
  • 1 tsp vanilla extract
  • Optional: chopped nuts, raisins, orange zest

Instructions

  1. Warm the milk gently and melt the butter, then combine them in a large bowl.
  2. Add sourdough discard, granulated sugar, egg, and vanilla and whisk until smooth.
  3. Stir in the flour and salt and mix to form a soft dough.
  4. Knead the dough until it feels soft and elastic.
  5. Cover and let the dough rise at room temperature for 2 to 3 hours until nearly doubled.
  6. Flour a surface and roll the dough into a 12×16 inch rectangle.
  7. Brush with melted butter and sprinkle cinnamon and brown sugar evenly, pressing lightly.
  8. Add optional chopped nuts, raisins, or orange zest if desired.
  9. Roll the dough tightly from the long edge into a log.
  10. Cut the log into 12 rolls using dental floss for clean slices.
  11. Arrange the rolls in a greased baking dish and cover to rise for 1 to 2 hours until puffy, or chill overnight.
  12. Bake at 350°F (175°C) for 25 to 30 minutes until golden on top.
  13. Beat cream cheese, softened butter, powdered sugar, and vanilla until smooth for the frosting.
  14. Spread the frosting over warm rolls and serve immediately.

Notes

For a healthier twist, substitute half of the all-purpose flour with whole wheat flour. Keep an eye on the rolls while baking to avoid overbaking.

  • Prep Time: 120 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 300
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: sourdough, cinnamon rolls, baking, dessert, brunch

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