Sourdough Discard Cinnamon Rolls are a delightful way to use up leftover sourdough starter while making a sweet, fluffy treat. These rolls are soft and tender with a perfect swirl of cinnamon sugar that fills the kitchen with a warm, inviting aroma. The slight tang from the sourdough discard adds a unique twist to the classic cinnamon roll flavor, making each bite wonderfully complex and tasty.
I love making these rolls when I have some sourdough discard hanging around because it’s a great way to reduce waste and enjoy a special treat at the same time. The dough is easy to work with, and the smell while they bake is like a cozy hug. I’ve found that letting them rise slowly really helps bring out the flavor and makes them extra soft, so patience definitely pays off here.
My favorite way to enjoy these cinnamon rolls is fresh out of the oven with a drizzle of icing or even a little bit of butter melting on top. They’re perfect for weekend breakfasts, brunches, or anytime you need a sweet pick-me-up. Whether you’re sharing with family or treating yourself, these sourdough discard cinnamon rolls never fail to bring smiles around the table.
Key Ingredients & Substitutions
Sourdough discard: This adds a nice tang and helps reduce waste. If you don’t have discard, you could use a bit more yeast instead, but the flavor won’t be quite the same.
Flour: All-purpose flour works well here. For a chewier roll, try bread flour. Gluten-free flours can be tricky in this recipe, so stick to all-purpose if possible.
Yeast: Using active dry yeast helps with a good rise and soft texture. Instant yeast can be used but add it directly to dry ingredients and reduce warm milk slightly.
Cinnamon filling: Brown sugar brings moisture and richness, but you can swap it for coconut sugar or maple sugar for a different sweetness.
Icing: Powdered sugar icing with milk and vanilla is classic. For a thicker glaze, use less milk or add cream cheese to make a cream cheese frosting.
How Do You Get Soft, Fluffy Cinnamon Rolls Every Time?
Soft rolls start with good dough development and proper rising.
- Kneading: Knead until the dough is smooth and stretches without tearing. This builds gluten for a tender, elastic texture.
- Warm rise: Give the dough a warm, draft-free spot to rise until doubled. This can take about 2 hours but is worth the wait for fluffy results.
- Second rise: Let shaped rolls rise again until puffed—this step keeps them light and helps layers form during baking.
- Baking: Bake at 350°F (175°C) until golden but don’t overbake—this keeps them soft.
- Warm icing: Add icing while rolls are warm so it melts slightly, adding extra moisture and flavor.
Equipment You’ll Need
- Mixing bowls – I use them to combine ingredients and let the dough rise comfortably.
- Stand mixer with dough hook (optional) – Makes kneading easier and faster, but you can knead by hand too.
- Rolling pin – Helps spread out the dough evenly into a rectangle for filling.
- Sharp knife or bench scraper – To cut the rolled dough into even slices.
- 9×13 inch baking pan – Perfect for holding the cinnamon rolls as they bake and rise.
- Pastry brush or small spatula – For brushing melted butter or spreading filling easily.
- Mixing spoon or whisk – Used for mixing icing and fillings.
Flavor Variations & Add-Ins
- Walnuts or pecans – Chop and sprinkle inside or on top for crunch and extra flavor.
- Raisins or dried cranberries – Add in the filling for bursts of sweetness.
- Lemon zest or orange zest – Swirl into the filling for a citrus twist.
- Chocolate chips – Mix into the filling for a decadent treat.
Equipment & Variations for Sourdough Discard Cinnamon Rolls
Equipment You’ll Need:
- Mixing bowls – for combining ingredients and letting the dough rise.
- Stand mixer with dough hook (optional) – makes kneading easier, but you can knead by hand too.
- Rolling pin – to roll the dough out evenly into a rectangle.
- Sharp knife or bench scraper – to cut rolled dough into even slices.
- 9×13 inch baking pan – perfect for baking the cinnamon rolls and allowing room to rise.
- Pastry brush or small spatula – for spreading butter or filling.
- Whisk or fork – for mixing the icing smoothly.
Flavor Variations & Add-Ins:
- Nutty Twist: Add chopped walnuts or pecans to the cinnamon sugar filling for some crunchy texture.
- Fruity Touch: Sprinkle raisins, dried cranberries, or chopped dried apricots in the filling.
- Citrus Zest: Mix a teaspoon of lemon or orange zest into the filling for bright flavor.
- Chocolate Lovers: Add mini chocolate chips or a drizzle of melted chocolate over the rolls before baking.
- Cream Cheese Frosting: Swap the powdered sugar icing with cream cheese frosting for a richer topping.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly and keeps the dough happy.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! After shaping the rolls and placing them in the baking pan, cover and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30-45 minutes before baking.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls wrapped tightly and thaw them in the fridge overnight before warming gently in the oven or microwave.
Can I Substitute the Milk in the Recipe?
Yes, you can use any milk you prefer such as almond, oat, or soy milk. Just make sure the milk is warm (about 110°F/43°C) to help activate the yeast.