Sourdough discard cinnamon rolls have completely changed how I approach lazy weekend mornings and sweet cravings! Honestly, ever since I discovered how easy it is to turn leftover sourdough starter into the softest, fluffiest cinnamon rolls, I can’t stop making them. Sourdough discard cinnamon rolls are not just about flavor, they’re about that happy, zero-waste feeling when you turn something you’d normally toss out into something irresistible. If you’re like me and can’t stand seeing kitchen scraps go to waste, these are about to be your new baking obsession!
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What Is Sourdough Discard Cinnamon Rolls?
Okay, let’s chat about what actually makes these so different from regular cinnamon rolls. Sourdough discard cinnamon rolls use the “discard” from your sourdough starter (the stuff you’d usually toss before feeding). Instead of yeast, you use your sourdough’s wild, natural fermentation, which makes the dough crazy soft and adds a gentle tang that’s just dreamy with all that cinnamon sugar. You’re left with swirly, gooey, comforting cinnamon rolls, basically a cozy hug in pastry form. Plus, you’re saving food and feeling like a total baking genius.
Why You’ll Love This Sourdough Discard Cinnamon Rolls Recipe
You’ll adore these for a bunch of reasons! First, they’re the fluffiest, pillowy cinnamon rolls with a flavor depth that just can’t be beat. The natural fermentation means more complexity without being “sour.” The dough comes together easily, no fancy mixers or endless kneading. Plus, it’s super adaptable for whatever you have on hand. And let’s not forget, you’re making something amazing from leftovers! If you’re looking to branch out, these chewy snickerdoodle cookies and apple pie snickerdoodle cookies are also cinnamon-y crowd-pleasers.
How to Make Sourdough Discard Cinnamon Rolls
Quick Overview
You just mix a soft, enriched dough with your sourdough discard, let it rise, roll in that classic cinnamon sugar, shape, let it puff up again, bake, and cover with luscious frosting. Fresh, homemade cinnamon rolls, no waste, and no fuss!
Ingredients Overview
- Sourdough Discard: Adds subtle tang, makes the rolls fluffy, and helps with that signature rise.
- All-Purpose Flour: The base for soft dough. Want chewier rolls? Swap in a bit of bread flour, or get adventurous with alternative flours.
- Milk: Whole milk gives richness, but almond or oat milk work if you want to keep things dairy-free.
- Granulated Sugar: Sweetens and helps with browning.
- Unsalted Butter: For the dough and for brushing the filling. Vegan butter is totally fine!
- Egg: Adds structure and richness. For an egg-free bake, this is the time to use egg substitutes.
- Salt: Just a bit to round out all those flavors.
- Cinnamon: The star, but cardamom, pumpkin spice, or nutmeg are great twists.
- Brown Sugar: For that sticky-sweet swirl inside.
- Cream Cheese: The classic for frosting. Dairy-free works, or go simple with a powdered sugar glaze.
- Vanilla Extract: For the dough and the frosting.
Get playful, chopped nuts, raisins, orange zest, or even a little chocolate take these next-level. And if you want to keep your bakes extra moist, these moist brownies are a hit, too!
Step-by-Step Instructions
- Warm the Milk & Melt Butter:
Gently warm milk and melt butter, then combine them in a mixing bowl. This step makes your dough come together like a dream. - Mix the Dough:
Add sourdough discard, sugar, egg, and vanilla. Whisk until smooth. Add flour and salt, then knead until soft, stretchy, and a little tacky. - First Rise:
Cover and let rise at room temperature for 2-3 hours, until nearly doubled. If it’s cold, just give it a bit longer! - Roll Out the Dough:
Flour your countertop and roll dough into a big rectangle (about 12×16 inches). - Spread Filling:
Brush with melted butter, sprinkle on your cinnamon-brown sugar blend, and press gently so it sticks. - Shape & Slice:
Roll up tightly from the long side. Use dental floss to slice into 1.5-inch rounds for perfect spirals. - Second Rise:
Arrange in a greased baking dish, cover, and let rise again for 1–2 hours. - Bake:
Bake at 350°F (175°C) for 25–30 minutes until golden and your kitchen smells like heaven. - Make the Cream Cheese Frosting:
Whip together cream cheese, butter, powdered sugar, and a splash of vanilla. Spread over warm rolls and swoon!
If you want more easy assembly tips, these quick dessert bar hacks will make you feel like a pro!
Helpful Tips & Customizations
- Overnight Method: Shape rolls, then let them rise in the fridge overnight. Wake up, bake, and get all the fresh-cinnamon-roll glory with none of the morning work!
- Flavor Variations: Add orange zest, chopped pecans, or raisins to the filling for a twist.
- Whole Wheat Option: Sub in up to half white whole wheat flour for a little nuttiness and fiber.
- Make-Ahead Frosting: The frosting stores well, make it a day before and stash it in the fridge.
- Clean Cuts: Dental floss cuts through dough for neat spirals.
- Storing Extras: How to store and freeze baked goods is key for fresh rolls all week!
- Vegan Swaps: Need a vegan treat? These vegan brownies are a must for your next bake sale.
Serving Suggestions
Imagine pulling a pan of golden, fluffy cinnamon rolls from the oven on a slow Sunday, doesn’t get cozier than that! Serve with a hot mug of coffee or tea, or go fancy with a simple fruit compote spooned over each roll. Add chopped nuts, an extra swirl of frosting, or edible flowers for brunch guests. For plant-based friends, check these best swaps for dessert to round out your spread. These cinnamon rolls also make a cute gift for neighbours, just wrap them up with a bow.
FAQs About Sourdough Discard Cinnamon Rolls
How do you make cinnamon rolls with sourdough discard?
Just add the discard to your dough with the wet ingredients, then proceed as you would with classic cinnamon rolls. Expect a little more rise time, but a lot more flavor.
Can you make sourdough discard cinnamon rolls overnight?
Absolutely! Shaped rolls rise in the fridge overnight and bake up fluffy and flavorful the next morning.
Do sourdough discard cinnamon rolls taste sour?
Nope! You’ll get a gentle tang, but mostly they’re soft, rich, and sweet.
How do you store sourdough discard cinnamon rolls?
Airtight container for 2 days on the counter, up to a week in the fridge, or freeze for later. Want your bakes to last? Check out these storage tips!
Conclusion
Sourdough discard cinnamon rolls aren’t just a recipe, they’re a happy, frugal way to bring joy to any kitchen. They’re easy, impressive, and give you that cozy, homemade feeling without fuss. If you want more comforting bakes, a slice of classic pound cake or a batch of moist brownies might be your next move. Hungry for endless inspiration? Find more recipes on my Pinterest page. And if you want a baking science deep-dive, here’s a fab resource from King Arthur Baking.
Sourdough Discard Cinnamon Rolls
Equipment
- Large mixing bowl For mixing and rising dough
- Rolling Pin For shaping the dough
- Baking dish 9×13 inch or similar
- Dough scraper Optional, for neat rolling
- Whisk For blending wet ingredients
- Measuring cups
- Measuring spoons
- Clean towel or plastic wrap For covering dough
Ingredients
- 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
Instructions
- Warm the Milk & Melt Butter: Warm milk (don’t boil) and melt butter. Combine in large bowl.
- Mix the Dough: Add sourdough discard, sugar, egg, and vanilla. Whisk until smooth. Add flour and salt. Mix, then knead until dough is soft and elastic.
- First Rise: Cover and let rise at room temp 2–3 hours (or longer if cool) until nearly doubled.
- Roll Out the Dough: On a floured surface, roll dough to a 12×16-inch rectangle.
- Spread Filling: Brush with melted butter, sprinkle cinnamon and brown sugar. Press lightly.
- Shape & Slice: Roll up tightly from the long edge. Slice into 12 rolls using dental floss.
- Second Rise: Arrange in greased baking dish, cover, let rise 1–2 hours until puffy (or overnight in fridge).
- Bake: Bake at 350°F (175°C) for 25–30 minutes until golden.
- Make Cream Cheese Frosting: Whip cream cheese, butter, powdered sugar, and vanilla. Spread over warm rolls.
- Serve: Enjoy warm. Store leftovers airtight.
