Ever since I made my Sourdough starter, I have been having SO much fun making discard recipes, like these Sourdough Discard Cinnamon Rolls.
If you are new to the sourdough baking game, then let me introduce you to the most amazing recipe you will ever make! All of your family and friends will rave over these delicious cinnamon rolls. Visit Delicious Sourdough Discard Recipes for more inspiration.
For more inspiration, check out my Easy Sourdough Recipes. You will find everything from plain sourdough recipes to discard recipes and more.
If you have a lot of discard left over, you can make fun Sourdough discard recipes like Sourdough Discard Flatbread, Sourdough Discard Dinner Rolls, and more.
During 2023, I am teaching myself to do something new every month. In January, I made it a goal to learn how to make sourdough bread. It is a favorite of mine and my family. Now, I have it down pat and I am making ALL things sourdough!
If you have been scared to mess around with making sourdough goodies, here is your PSA to get off the bandwagon and start making all your favorite recipes. I was always so scared to give it a try, but honestly, it has not been that hard at all! It's like a fun science experiment and when the bubbles start happening, you will be like me and do the happy sourdough dance!
The best thing about these fluffy sourdough cinnamon buns is that there is no rise time, you can eat them right away or the next day. Plus, they’re effortless to make. I love the brown sugar cinnamon mixture on the inside. The brown sugar adds an extra depth of flavor that I feel like white granulated sugar is missing.
If you love cinnamon rolls as much as I do, be sure to check out this recipe for Air Fryer Cinnamon Rolls.
You can eat these while piping hot, or you can wait until they are room temperature to bite into one. Seriously, these are the best cinnamon rolls you will ever make. They are not like traditional cinnamon rolls where you have a rise time after sitting in a warm spot. They don't have to rise at all!
How to Make Sourdough Discard Cinnamon Rolls
This recipe is one of my favorites because there is no rise time. Once you roll out the dough and slice it, you can bake it right away. This does not use an active sourdough starter or instant yeast. For this recipe, you are using the sourdough starter discard.
The dough is mixed with baking powder, the discard, flour, all-purpose flour, salt and sugar. Combine the ingredients in the bowl of a stand mixer with your dough hook, or a large bowl using your hands. If you use a large bowl, make sure to use the pastry cutter to mix the butter into the dough mixture since it is cold butter.
Mix, then dump on your work surface and get ready to roll. Make sure that you have a floured surface so that the dough doesn't stick. The dough will be extra sticky because it is sourdough dough. Add a little extra flour to the work surface when you get ready to make them to roll them out.
Use your rolling pin to roll the dough out and add the inside! Melted butter, cinnamon, and brown sugar combine to make an amazing gooey center. The cinnamon sugar mixture is so much better than the traditional cinnamon sugar because we are using brown sugar instead of white sugar. You could even add some maple syrup to bump up the flavor of the center even more.
Roll up, seam side down, and then slice with a sharp knife or dental floss about 1" for each roll.
Place in the skillet and bake them for about 25 minutes at 350 degrees until golden brown. If you do not have a cast iron skillet, you can place them on a baking pan.
If you are not ready to bake them, cover them with plastic wrap and place them in the fridge until you are ready to do so.
When placing your rolls in the pan, be sure to place them close together. This will allow the rolls to bake up instead of spreading.
Once they come out of the oven, drizzle on the icing for the most fantastic bite of deliciousness you will taste. This icing is made with powdered sugar, vanilla extract, and milk. But, you can make a cream cheese frosting that will bump up the flavor of these rolls.
How to Store These Fluffy Sourdough Cinnamon Rolls
Once the rolls have cooled down, place them in an airtight container. You can leave them on the counter, or you can put them in the fridge. These are even better the next morning. I just reheat mine in the microwave. You can also freeze them for up to 3 months.
The first time you make this sourdough cinnamon roll recipe, you will decide right then and there that you are going to make another batch right away-- trust me!
Want to make this delicious recipe? Print the recipe card below! Not ready to cook this recipe yet? Pin this recipe so you can find it later.
Fun Sourdough Tools You Need in Your Kitchen
If you plan on getting into the sourdough bread-baking game, here are a few tools that I currently own that make the bread-making process a lot easier.
Looking for other Sourdough recipes like these? Check these out below
- The Best Sourdough Discard Brownies
- Easy Sourdough Italian Bread
- How to Make Sourdough Pasta from Scratch
- Sourdough Discard English Muffins
Making sourdough recipes has really been a fun experience for me and I think that you guys would love doing it too. Give it a try and if you fail at first, keep trying. Practice is what is going to get you there. It's not as hard as some people make it out to be.
Sourdough Discard Cinnamon Rolls
Do you have a sourdough starter that you're not sure what to do with? These Sourdough Discard Cinnamon Rolls turn out light fluffy and delicious.
Ingredients
For the dough
- 8 tablespoons butter cold
- 2 ½ cups all-purpose flour (¼ of a cup to ½ cup for rolling out the dough)
- ⅓ cup sourdough starter discard
- 1 cup milk
- 1 tablespoon granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
For the Filling
- ¾ cup light brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter melted
For the Glaze
- 1 ¼ cup powdered sugar
- 1 tablespoon butter melted
- 2 teaspoon vanilla extract
- 1 ½ tablespoons milk
Instructions
- Preheat your oven to 375 degrees.
- In a large bowl, add your flour. Cut your butter into pats and add to your flour. Using your hands, or a pastry cutter, work the butter into the dough. Crumbles should resemble pea size.
- Now add in the sourdough starter, milk, sugar, salt, baking powder, and baking soda. Mix well.
- Lightly flour a flat surface with the extra flour and add your dough mixture. Roll your dough into a 12 x 22-inch rectangle.
- To make the filling -- Melt your butter in a small bowl. Brush it over the entire rectangle. Leave a small space around the edge.
- Mix together the cinnamon and sugar and sprinkle over the butter.
- Roll your dough toward your long ways. Pinch the ends together.
- Cut your cinnamon rolls into 12 pieces. I suggest using a sharp knife. Cut in the middle to create two pieces, then cut again to create four pieces, etc. until you have 12!
- Place each piece of your cinnamon roll in your skillet with the swirl showing top to bottom.
- Bake your cinnamon rolls for 35 to 40 minutes or until lightly brown.
- While your cinnamon rolls are baking, mix together all of the ingredients for your glaze. Set aside.
- Once your cinnamon rolls are done remove them from the oven. Pour the glaze evenly over the cinnamon rolls. Serve and enjoy!
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 259Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 271mgCarbohydrates: 38gFiber: 1gSugar: 20gProtein: 3g
I was pretty disappointed in this recipe. It turned into more of a casserole because the dough wasn’t coming together well enough to roll. I tried chilling it and adding more flour to help but overall pretty disappointed
I am sorry that you feel that way Becca. I have made this a dozen times and they always come out right for me.
@Becca, same!! I gave up after trying to salvage the third roll and just threw them in the pan. They're still baking but im hoping it turns into more of a pull apart thing😬 next time I will definitely have to let the dough rest and add much more flour or less milk at the start.
Keep going. You can add more flour which I state in the article.
Made them today. I had to convert everything to metric, even the US cup measurements but, by golly, it was worth it. Lovely recipe indeed. I'm going to make this, over and over, my family loved them so much. Thank you.
So glad you liked them! They are my favorite for sure.
@Jean, can you share your metric version? I wish all bakers would use metric on their recipes to be precise. Thank you!
I don't cook in metric -- sorry! There are plenty of resources on the internet to exchange the measurements 🙂
@Jean, can you share the metric measurement if you have it available please? thanks.
Thank you so much. Absolutely love this recipe. Comes out perfect every time. I get so many compliments from friends and family.
I love the original recipe but have done several variations like added pecans or added some instant expresso to the filling & glaze for coffee flavored rolls. Also baked individually for 20 minutes in mini cupcake pans to give out as gifts.
That is a great idea Courtney! I am so glad you love the recipe.
Very disappointed in the dough. It was so sticky and could not roll it up. I added more flour but that didn't help. I used active starter but wouldn't think it would matter. I hand mixed instead of a mixer and tried to knead, but too sticky. Any tips?
I suggest following the recipe as it is written. This recipe is supposed to use discard and not active starter. I would make it again and follow it to the letter.
@Joy, I totally agree. Although I am no professional baker, I followed the recipe as it is written... mine were too soft to roll. In Step 4. It does not tell you to knead the dough... wondering if that may have made a difference. Mine were in NO way fluffly. Didn't rise very much while baking. They sound amazing-but disappointed!
Sorry you were disappointed. They seem to work fine for most people.
I tried these the other day. I had to add a little more flour to the mix, but they came out great. Everyone loved them.
That's because these are sourdough cinnamon rolls. The dough is always sticker than regular dough. Glad you liked them!
I’ve made this recipe multiple times now and the cinnamon buns always turn out perfectly! It is now a staple in our household for special occasions.
Thank you!
So glad to hear you like it!
Cinnamon rolls are intimidating! I’ve been working on a starter and quite frankly I love using the discard more, I don’t even care about the actual starter really lol Let me tell you I’ve tried a lot of cinnamon roll recipes and this one was so easy and didn’t leave me too frazzled! The dough was definitely stickier but I just added flour when I was rolling it up to get it off the counter. I was able to fit all the rolls in my cast iron. Baked for exactly 35 min and they came out beautifully and were cooked to perfection. This will be a family favorite!
I agree! I have really been enjoying the discard SO much. I make so many delicious recipes with it.
I have made these twice in the last week because they are so GOOD!! Fluffy and flakey and the taste is soooooo delicious. I ended up only making 8 instead of 12 and I cooked them for 30 minutes instead of 35-40. Perfect texture and taste. 10/10 recommend!
So happy to hear you like them. They are my favorite. I don't ever fix cinnamon rolls any other way anymore!
I made these and they turned out amazing. The dough turned out perfect. But I couldnt roll them out to 22" like the recipe called for or they would have been paper thin. And I prefer mine a bit thicker. But i was able to roll out to approx 15" and get 8 rolls. Which fit perfect in my cast iron skillet. I also drizzled about 2 tbsp of corn syrup on the filling because I like the gooey ness it gives the rolls. And They rose perfectly. I wish I could share a picture. I love this recipe for how fast it is to make them and how good they taste. I am definitely adding this to my favorites. Thank you! 😊❤
They are a favorite here too! The thick and thinness of the dough I think is everyone's own preference and that is totally ok!
I’m new to Sourdough. When you say inactive starter, do you mean discard that has been in the fridge?
Yes that is what I mean
Hi! I would love to make these, I am just wondering, are the nutrition facts accurate for 12 cinnamon rolls? It says to make 12, but then it says it yields 15 servings. Thanks so much! I can’t wait to make them and use up some discard.
I really dont know if the nutritional facts are right. I input the info I have and that is what it calculates but these are amazing!
I am new to sourdough and this was my very first recipe I made with my discard. They are so good! I cannot wait to make these for my mom & grandma over the holidays- and for my husband and little girls over and over again! Thank you for sharing (:
You are so welcome and so happy that you have adventured into sourdough. Your journey is just beginning.!
These turned out so good! I added extra vanilla to the icing, and refrigerated my roll for about 15 minutes before cutting, and did 8 big rolls. I was nervous at first because of the stickiness of the dough, but once I rolled it out on my floured counter it was perfect to work with. My kiddo has an egg allergy so I’ve been baking ALL the things with sourdough starter discard because it binds really well! We will absolutely make this recipe again!
I always love hearing stories like this. Thank you so much for sharing with me. They are definitely delicious!
I've discovered that this recipe cannot be made in the bread machine using the dough program 🙂
I never said in the recipe post or anything that it could be made in the bread machine. This is a no rise cinnamon roll recipe.
Are they supposed to rise before putting in the oven? Was this an active starter or non fed discard? It’s kinda confusing and I have seen other recipes call for adding active yeast. I am so new to this and some clarification could help. I hope these turn out.
No. There is no rise time with these. They go straight from adding to the pan into the oven. It is discard. Not active starter. All of that is explained in the recipe. Make it as it is stated and then let me know if you have any questions!
Do you let the discard- that’s been stored in the fridge- come to room temp before using in the dough?
Many thanks
Yes. But I have made it right out of the fridge and it seemed to be fine either way.
Great flavor, rolls didnt rise to be super flaky but the family loved the recipe. Had to add a spoon of flour to get it rollable but overall will use this recipe again for my discard!!
Glad you liked them!
I don't know if I'm doing something wrong or what. I followed this recipe to a T. I set out all thw ingredients and thw measurement tools I needed and before I added anything I double checked to make sure I was using the right measurements. This dough is so sticky. It won't get off my hands. What am I doing wrong? 😭
Sourdough dough is always stickier than other dough. I would maybe add just a bit of flour to rolling area and that should help.
@Megan, I'm in the middle of making this.. same problem.. steps say to add 1 cup water to dough.. there's no way I can roll this..
The recipe does not say 1 cup of water. The recipe says 1 cup of milk.
These were absolutely delicious! Everything came together perfectly! Will absolutely be making these again! My 4yo daughter even loved them!! 🙌🏼
I love hearing that!
Hi! Just wondering if you can assemble/roll these the evening before and put them in the fridge to bake the next morning.
Thanks!
I am sure you could. I have not tried it but let me know how it turns out if you do.
I am so excited! This was my first time ever makeind cinnamon rolls and I feel so accomplished,I even got to use my kitchenaid dough hook for the 1st time! My cinnamon rolls came out so yummy and full of flavor,my husband and son loved them. Thank you for creating such a clear and to the point recipe. I love it!
You are so welcome! I am so glad they came out perfect for you.
how long can you store in the fridge before baking, would 36-48 hrs be too long?
I honestly don't know. I am pretty sure 24 hours for sure would be fine but I don't know about 2 days.
Can you prep then bake in the morning?
I believe so. I have not tried it but I am pretty sure you can.
These are the best cinnamon rolls! I’m not sure why people are having such trouble with them - I wonder if they’re melting the butter vs cutting it up cold, making the batter more sticky? I did add maaaybe 1/4c more flour and used flour on my counter to roll them - I had no issues rolling them out! I make a double batch and fit them into my 9x13 pan and only bake them for about 30-35 minutes. They turned out beautiful! All 4 of my kiddos loved them (ages 6y-1.5y) and it’s a favorite for me and my husband! Thanks so much for this recipe!
You are so welcome. I am so glad everyone loved them!
These were delish! A few things to note and changes I made: the dough will be sticky but just flour your surface well and you’ll be fine. I also wet my hands and you can handle the dough easier. I added some cornstarch to the filling to keep it together. Before I baked, I poured heavy cream into the pan and I topped it with a cream cheese frosting instead of icing. My husband went back for seconds in one sitting!
Love hearing your additions! Thanks for sharing!
I tried this recipe as i was really wanting to make a discard of some kind, as a few others stated the dough was really sticky, however I just added more flour to my surface and my hands!
These turned out great! I also used my sourdough starter discard that I feed daily that’s on the counter and still was good!
So glad you liked them. Sourdough dough is always stickier than normal dough.
Can the rolls be prepped the night before baking?
I am sure they could. I have not done that but you can try it and see.
I doubled the recipe and cooked them all on a baking sheet versus the cast iron - recipe turned out perfect. Thank you!
I love hearing that! So glad you liked it.
I place my dough in the fridge because it was super sticky hopefully tomorrow will work better!
Sourdough dough is always stickier than normal dough. Just add a bit of flour to the work surface and it should be fine.
Hi! Salted or unsalted butter?
You can use either one. Salted is what I always use but you can use unsalted if you want.
I made this twice- the first time was a sticky awful lumpy mess. This morning? PERFECT. No clue what I did differently, except I did use my stand mixer this time, and I added a tiny bit more butter. Yum!!
Dough recipes can be so finicky. Could even be the weather.
Instructions state 375, the blog states 350. Which is it?
350
I tried this recipe which i loved and found very easy to follow. Thank you for taking the time to provide it.
My rolls came out kinda biscuit life // still super yummy but would love tips on how to prevent this in the future. I love a good doughy cinnamon roll
Hi Lyla -- probably need to knead the dough a little more to prevent a biscuit like dough.
Dough so sticky couldnt roll properly, they did not rise and get fluffy like other recipes I have made. I followed the recipe to a tee; I probably should have used my own better judgement and added more flour but wanted to first try recipe as is. Overall disappointed with recipe also:(
Sorry you feel that way Joni. I have made these repeatedly and other people also and have had no issues with them.
This came out great and they are so yummy (a little dangerous to keep around home alone lol). I am going to make these for our church Watch Party on Sunday morning.
The dough was a little sticky to work with at first but once I added it to the floured board it worked fine plus I used my bench scraper as I rolled it up.
Glad to hear you loved them! They are dangerous to keep around.
@Jennifer Sikora, Yes they are. I wrapped them and froze them before I ate them all lol.
What is your suggestion as to defrost and re-heat when I take them out of the freezer?
Thanks!
Do they have icing on them already? If so, I would just let them defrost completely and then heat in the microwave as you eat them.
I wish I had read the comments.. This was horrible.. I couldn’t make rolls, I added more flour and made cinnamon bread. I won’t ever waste my time or ingredients in this recipe..
Sorry you feel that way Robyn. Not many have had issues. Sourdough dough is always stickier than normal dough.
Loves this recipe! Probably the best cinnamon rolls I’ve ever had! Was also super easy to make!
So glad you liked them! I make thees all the time and everyone loves them.
Perfect every single time!
So glad to hear that!
My kids and husband absolutely loved them! They were sticky but I added extra flour a couple of times and they were delish, according to my kiddos. They said they were extra filling but I will certainly make them again. Thank you for sharing the recipe.
So glad you enjoyed them!
Made the cinnamon rolls today. Extremely sticky, had to add quite a bit of flour to manage the rolling process. Excellent, only complaint is after they cooled down, the outside texture was much like a crust on bread.
Sorry you had issues. We make them all the time without any problems.
Yes, the dough was very sticky. Delicious when baked, but after they cooled down, the crust was tough, inside great. Too much flour?
Thanks.
Could have been. Which is why I say a little extra goes a long way. Just enough to be able to roll the dough.
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When you past when people are in bed, there will be no responses until I wake up and start work the next day.
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Made as per your receipt. They were very sticky and had to add quite a bit of flour. Taste and inside texture was perfect. Outside was somewhat hard as compared to a loaf of bread. Any suggestions?
Regards,
Carole
Put them closer together in the pan before baking them.
Followed your recipe to the T - just needed more flour to roll out. They were delicious and tender (inside), the outside was like crust on a loaf of bread - tough, crusty. Too much flour?
Regards,
Carole
Did you put them side by side as suggested in the recipe? If they are allowed too much room, the outside will get a little tough.
Great recipe! Husband approved and will be making these again this weekend! Worked perfect for me, nice weekend treat for winter.
Glad to hear you loved it!
Hello! Trying these today but should they bake at 350 or 375? there are 2 temps mentioned..
350 degrees. I will fix that.
I love this recipe!! I have made these multiple times and they are always perfect!!!! Following the directions exactly will get you the best results, I have found mine turn out even more perfect if my discard is cold, I save my discard in the fridge for these recipes! Absolutely love this cinnamon rolls and love that they don’t have any rise time!
Also - putting them in a cast iron gets the best results over a baking sheet but both work well!
Thanks for sharing your tips!! I am so glad that you love them as much as my family does.
They taste great, but if you follow the exact ingredients of the recipe, it will not roll out properly. Basically you'll end up having a cinnamon roll biscuit casserole. Add significantly more flour, and it will be fine. Since the recipe is in cups instead of grams, that may be the problem.
I never cook with grams. I have always cooked in cups.
This recipe is not good. By step four my dough was liquid. Too much milk or not enough flour. I wasn’t about to pour it all over my counter and make a bigger mess. There’s enough people in the reviews saying the recipe needs some help. I would re work it.
I have made this numerous times following the recipe as stated and it turns out fine every time. There are just as many people saying that the recipe worked great for them. So I am sorry that you had issues but the recipe works. It is sourdough dough which is always stickier than normal dough.
I rolled it super thin so I ended up making minis but over all an amazing recipe
So glad you liked it. Yes -- if you roll it up thin-- definitely make minis. they are delicious that way too.
Mine turned out like a pie crust and I had to take it out 8 minutes early or it would have burned. I followed the recipe to a T. Doesn't make sense that it would be fluffy with no kneading or proofing involved so I was hesitant to begin with. What could have gone wrong??
What kind of butter did you use? Did you use real butter or margarine? I have a video coming of me making the cinnamon rolls. I made them again to make sure and they turned out just fine. They do every single time so I am unsure what people are doing wrong.
Should I freeze baking or after?
I freeze mine after baking
I'd like you to know that this recipe has made it into my personal recipe book! Only family recipes and favorites live there. This one I tried this morning and it was wonderful! I used a little varied cinnamon filling (used white instead, I can't read sometimes). It turned out so delicious! Everything was perfect! I WILL be making these again! Can't wait to try to add some diced apples or raisins into the middle for that little something extra!
Gold stars!
Dough was a little sticky, but plenty of flour on my hands and the counter top or rolled out just perfect! Wish I could share a picture!
I love hearing that. Thanks so much for sharing how they worked for you. It is a favorite of ours too!
These cinnamon rolls are absolutely AMAZING!!! Can these be frozen before baking? Or do you have to freeze after baking?
I usually freeze mine after baking.
I made these cinnamon rolls following the recipe exactly. Rolling them out in the extra flour is the key! Great recipe and will be a weekend favorite!
So glad you like them!
LOVE THIS RECIPE! I have made it so many times! Thank you!!
I love hearing that!!
SO GOOD! Made them twice this weekend. As with all recipes with discard, no two consistencies the same, I add the liquid slowly until the dough comes together. For this recipe, 2/3c milk was plenty for my dough. For the icing, I browned the 1tbs butter to give it a more caramel flavor. Thanks for sharing a great, easy recipe!
That sounds amazing. I will have to try it with brown butter
These were so good!The receipe was easy to follow.I added pecans and raisins.It was a big hit with everyone.
The additions sound delicious!
My daughter has declared these the best cinnamon rolls she's ever had . I do knead a bit of extra flour and make sure the counter is well floured since the dough is sticky.
I love hearing it.
Can I make the cinnamon rolls then freeze them to use later?
I am sure you could. I have not tried it but you might be able to.
Great recipe! Super hit for work breakfast! Have made multi times, had to add a sprinkle more flour. 👌🏻❤️
So glad to hear you like it!
The dough was very sticky but, they are delicious. Glad I didn't deviate from tecipe. Thank you.
So glad to hear you liked them!!
I’m a professional baker. Followed this recipe to a T and it didn’t work at all. I wish I had read the comments. This dough is anything but a dough that can be rolled. There is a serious miscalculation here. If this many people are having issues, the recipe needs to be re-worked. What a shame.
You should watch my video because I show myself making this recipe using these exact measurements and it comes out every single time. Sorry it did not work for you but nothing is off in this recipe.
I've made this recipe at least 5 times in the last few weeks. Everyone that I have shared them with love them! Thank you!!!!!
So glad to hear that!
I'm getting ready to make this and I have a question. For the flour, is that 2 ½ cups all-purpose flour INCLUDING (1/4 of a cup to 1/2 cup for rolling out the dough)? Or should it be 2 ½ cups all-purpose flour PLUS AN ADDITIONAL (1/4 of a cup to 1/2 cup for rolling out the dough)?
Thanks for clarifying!
Hi -- it is 2 1/2 cups of flour plus an additional 1/4 cup for rolling out the dough.
Can I make them and put them in the refrigerator and bake them the next day?
I think you can, although I have not tried it.
These were the first cinnamon rolls I made from scratch and they turned out perfect! I needed to add 1/4 c more flour so they weren’t as sticky. I don’t like glaze as frosting so I paired these with a cream cheese frosting and they tasted amazing!
Cream cheese is a good option too! So glad you were able to make some and they turned out perfectly! Enjoy!
Made these the other morning at the lake! I made 3 double batches for 60 rolls and they were all devoured! Everyone loved them! Can these be made ahead and put in the fridge to bake the next morning?
I am sure they could. I have not tried it yet so I cannot be for sure, but I don't see why not.
First off I never leave reviews but decided I needed to for this recipe! I was skeptical with the reviews but decided to try it anyways.. First time making discard cinnamon rolls and I will definitely be making more! Super quick and easy!
So glad to hear you liked them!
Absolutely love this recipe! Second time making it and the dough was a little sticky as I tried to roll it but still taste so good!
So glad that you liked it. I find when it is sticky like that, just to add a little extra flour to the work surface.
I followed the recipe exactly but the dough was still incredibly runny. I ended up adding an extra cup of flour and they turned out okay. I think it’s important to note for anyone else struggling that not everyone’s discard is the same consistency. The author of this recipe must have a very thick discard, mine is not. The type of milk you use can also affect the consistency, it is not specified which type she uses.
I use regular milk but have also used oat milk, half and half, almond milk, etc. My discard is the same as everyone elses. I have made this recipe numerous times and even have a video on it showing how they are made. Maybe try it again.
Made my first ever Cinnamon rolls. So easy. Came out perfect. Thank you for this simple recipe.
You are so welcome. Glad you liked them!
These were quiet easy to make. After reading all the comments, I believe the stickiness depends on how wet your discard is. My discard was pretty dry so I didn't need to add more than 1/2 tbsp of extra flour. Mine are baking now and we can't wait to try them. Thanks for sharing this recipe with us.
You are so welcome!!
I've made these over a dozen times that they are delicious! They don't rise as well when refrigerated overnight and are best baked right away. A favorite recipe for my family and friends, thank you!!
So glad that you love these! They are a favorite around here too.
These were delicious! Can’t wait to make again! So easy
So glad you liked these. we love them!
Love these and have made them so many times! My go-to discard cinnamon roll recipe!
Question though, it says one can freeze them. What is the process for that? Do I bake first and then freeze—but then how do I reheat? Just wondering the details here. Thanks!
You can do it either way. If you make them as raw dough,instead of putting them in the oven to bake, just place them on a pan with no sides touching and let them flash freeze. Reheating fully cooked ones is as easy as just placing in the oven. Don't put the icing on them when they come out from the first cook. Only icing them after cooking the second time.
I made these today and they came out perfectly. I wish I could upload the pic! Followed instructions with no modifications except I doubled the glaze! To me, the dough was very similar to a normal cinnamon roll recipe. A little tacky in the middle when I rolled it so I floured my bench scraper to “unstick” it. Tasted very good for a quick one and some recipe!
So glad to hear you liked it! Yes -- these are my ultimate favorite cinnamon rolls.
I'm curious about how long you mix with your dough hook. could you possibly add a photo of what stage you consider it done, please?
Mine are in the oven right now, but I'm not sure if I under or over mixed/dough hooked.
You mix the dough with the dough hook for about 3-5 minutes. The dough will be a little sticky because it is sourdough dough. Just make sure to add a little extra flour to your work surface and you should be fine.
Just made tonight for first time. The dough was not as sticky as some people said. However my problem was I was out of brown sugar. Hubby went to neighbors and borrowed some. Do my dough was a little to soft bc cold butter was warm. I put in oven to rise a bit bc they were way too small. No cast iron just in regular aluminum 9x13. They were edible, hope next time will be better.
I am sure if you try to follow the recipe more they will turn out fine for you!
My family loved these! Thank you for sharing
So glad you liked them!!