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Sourdough Discard Cinnamon Rolls

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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.

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

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.

Yield: 15 servings

Sourdough Discard Cinnamon Rolls

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.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

For the dough

  • 8 tablespoons butter cold
  • 2 ½ cups all-purpose flour (1/4 of a cup to 1/2 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 1/4 cup powdered sugar
  • 1 tablespoon butter melted
  • 2 teaspoon vanilla extract
  • 1 1/2 tablespoons milk

Instructions

    1. Preheat your oven to 375 degrees.
    2. 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.
    3. Now add in the sourdough starter, milk, sugar, salt, baking powder, and baking soda. Mix well.
    4. Lightly flour a flat surface with the extra flour and add your dough mixture. Roll your dough into a 12 x 22-inch rectangle.
    5. To make the filling -- Melt your butter in a small bowl. Brush it over the entire rectangle. Leave a small space around the edge.
    6. Mix together the cinnamon and sugar and sprinkle over the butter.
    7. Roll your dough toward your long ways. Pinch the ends together.
    8. 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!
    9. Place each piece of your cinnamon roll in your skillet with the swirl showing top to bottom.
    10. Bake your cinnamon rolls for 35 to 40 minutes or until lightly brown.
    11. While your cinnamon rolls are baking, mix together all of the ingredients for your glaze. Set aside.
    12. 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:

15

Serving Size:

1

Amount Per Serving: Calories: 259Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 271mgCarbohydrates: 38gFiber: 1gSugar: 20gProtein: 3g

Did you make this recipe?

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Angela

Wednesday 28th of February 2024

These cinnamon rolls are absolutely AMAZING!!! Can these be frozen before baking? Or do you have to freeze after baking?

Jennifer Sikora

Friday 1st of March 2024

I usually freeze mine after baking.

Holly B

Wednesday 28th of February 2024

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!

Jennifer Sikora

Friday 1st of March 2024

I love hearing that. Thanks so much for sharing how they worked for you. It is a favorite of ours too!

Ashley

Sunday 25th of February 2024

Should I freeze baking or after?

Jennifer Sikora

Tuesday 27th of February 2024

I freeze mine after baking

Georgina

Thursday 22nd of February 2024

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??

Jennifer Sikora

Friday 23rd of February 2024

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.

Sienna

Tuesday 13th of February 2024

I rolled it super thin so I ended up making minis but over all an amazing recipe

Jennifer Sikora

Wednesday 14th of February 2024

So glad you liked it. Yes -- if you roll it up thin-- definitely make minis. they are delicious that way too.

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