Patrick Simon January 2, 2026

This post may contain affiliate links, please see our Disclosure for details.

Sourdough Discard Cinnamon Rolls

Name: Sourdough Discard Cinnamon Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup sourdough discard; 1/2 cup warm milk; 1/4 cup granulated sugar; 1/4 cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; 3 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup packed brown sugar; 2 tablespoons ground cinnamon; For the Glaze:; 1 cup powdered sugar; 2-3 tablespoons milk; 1/2 teaspoon vanilla extract

Jump to Recipe·Print Recipe

A warm kitchen, the smell of melting butter and cinnamon, and a tray of rolls slowly browning in the oven, that is the kind of morning that makes everything feel kinder. These Sourdough Discard Cinnamon Rolls are soft, slightly tangy, and comforting, perfect for weekend brunches, cozy holidays, or any morning you want to treat the family. If you like using up your starter in delicious ways, these rolls are a gentle, reliable bake that turns discard into something memorable, and if you want other discard ideas try these sourdough discard pancakes for another breakfast favorite.

Why You’ll Love This

These rolls combine the familiar buttery sweetness of classic cinnamon rolls with a light tang from sourdough discard, making them richer in flavor without extra fuss. The dough is forgiving and tender, and the discard brings depth to the crumb, so you get a roll that is warmly familiar and slightly complex at the same time. They are a great way to use up extra starter while filling your home with irresistible aromas.

Why they stand out

Soft, tender crumb with a subtle tang that balances the sweetness.
Easy, straightforward steps that fit into a relaxed weekend rhythm.
A versatile recipe that welcomes variations for nuts, fruit, or different glazes.

What You’ll Need

A few swaps and small notes can change the final outcome, so keep an eye on texture rather than strict measurements if your kitchen is humid or dry. Use room temperature dairy and egg for a smooth dough, and if your discard is very liquid, reduce the warm milk slightly.

1 cup sourdough discard
1/2 cup warm milk
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tablespoons ground cinnamon
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Optional note, if your discard is on the drier side add an extra tablespoon of warm milk, if it is very wet you can reduce the milk by the same amount.

Step by Step

In a large bowl, combine sourdough discard, warm milk, granulated sugar, melted butter, egg, and vanilla extract. Whisk until smooth, the mixture should look slightly glossy and smell softly of vanilla and ferment.
In a separate bowl, whisk together flour, baking powder, and salt, making sure the baking powder is evenly distributed so the dough rises consistently.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms, it will be tacky but should pull away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic, the dough should stretch a little when you pull it and feel supple under your fingers.
Place the dough in a lightly greased bowl, cover, and let it rest for 1 hour, during this time the dough will relax and the structure will become pillowy.
While the dough rests, prepare the filling, in a small bowl mix together softened butter, brown sugar, and cinnamon until well combined, it should form a spreadable paste that smells warmly of cinnamon and caramel.
Punch down the rested dough and roll it out into a large rectangle, about 12×18 inches, dust the surface lightly with flour if it sticks, the dough should be smooth and slightly springy.
Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge, the filling should glisten and smell inviting.
Starting from the long edge with the filling, tightly roll up the dough and pinch the seam to seal, the roll should be firm so your slices keep their shape.
Cut the roll into 12 equal slices, use dental floss or a sharp knife to get clean edges, and set each roll cut-side up in a greased 9×13 inch baking dish, they should sit snugly but not squashed.
Cover and let them rise for 30 to 60 minutes until puffy, not necessarily doubled, you will notice the rolls look pillowy and the filling loosens slightly.
Preheat your oven to 375°F, position a rack in the center so the tops brown evenly.
Bake for 20 to 25 minutes, or until golden brown and the centers are just set, the kitchen will fill with the smell of caramelizing sugar and warm cinnamon.
While the rolls are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth, it should be thick but pourable, adjust milk for thinner glaze.
Let the cinnamon rolls cool slightly for 10 minutes before drizzling with the glaze, the glaze will set into a shiny, sweet finish and the rolls will be easier to pull apart.

Prep ~ 20 minutes active, Cook ~ 20 to 25 minutes, Total ~ 2 to 3 hours including rises, Servings ~ 12 rolls, Kcal ~ 320 per roll estimate.

Prepare in Advance

You can easily shift the work to a calmer time so the morning of serving is relaxed. After rolling the dough and slicing into individual rolls, place the tray covered in the refrigerator overnight, the cold slows fermentation so the rolls can develop a little more flavor without overproofing. In the morning let them sit at room temperature for 30 to 60 minutes while the oven preheats, then bake as directed.

If you want to bake ahead fully, bake the rolls, let them cool, then store in an airtight container for up to 2 days at room temperature. For longer storage, freeze baked rolls wrapped tightly in plastic and foil for up to 3 months, reheat gently from frozen in a 325°F oven until warm, then top with fresh glaze.

How to Store Leftovers

Store leftovers in an airtight container at room temperature for up to 2 days, the rolls stay soft and syrupy. For refrigeration, place in a sealed container and keep for up to 5 days, chilling may firm the butter in the filling so warm gently before serving to restore softness. To freeze unbaked rolls, place the pan in the freezer until firm, then wrap well and freeze for up to 3 months, bake from frozen adding a few extra minutes.

Reheating tips, warm a single roll in the microwave for 15 to 25 seconds covered with a damp paper towel to keep moisture, or reheat several in a 325°F oven for 10 to 15 minutes until warm and soft. A freshness cue is the aroma, when rolls smell faintly of butter and cinnamon they are still good, if they smell sharp or sour beyond the expected tang from the discard, discard them.

Perfect Pairings

A simple cup of brewed coffee or a milky latte complements the sweet glaze.
Fresh fruit, like sliced oranges or berries, cuts through the richness with brightness.
Yogurt with honey and nuts adds a tangy, crunchy contrast.
Soft scrambled eggs for a more substantial brunch plate.
A light herbal tea, such as chamomile or mint, to soothe the palate.

You can also serve a small platter of savory options if you want a mix, keeping flavors balanced so the cinnamon rolls remain the star. For a creative weekend spread, pair the rolls with a jar of homemade fruit jam and warm butter.

Make It Your Own

Add chopped nuts like pecans or walnuts to the filling, sprinkle them over the cinnamon sugar before rolling for a pleasing crunch.
Toss in dried fruit, such as raisins or chopped dates, rehydrated briefly in warm water, for bites of chew and caramel-like sweetness.
Swap the glaze for a cream cheese frosting by beating 4 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla, it yields a tangier, richer finish.
For a citrus lift, add 1 teaspoon finely grated orange zest to the filling or the glaze, the zest brightens the deep cinnamon notes.
Make smaller slider-sized rolls for parties by cutting the log into 18 pieces, bake a little less time and watch for a delicate golden top.
Use brown butter in the filling for a nutty, toasted flavor, brown the butter, cool slightly, then mix with the brown sugar and cinnamon.
Add a sprinkle of flaky sea salt to the glazed rolls, the tiny salt crystals heighten the sweetness and add dimension.

All these adjustments keep the base technique, flavor rules, and discard use intact, so you can personalize without losing the comforting character of the original.

Cook’s Notes and Secrets

Use discard that is recent and not overly runny, it contributes tang without making the dough too wet.
Room temperature ingredients blend more smoothly, especially the egg and dairy, aim for about 68°F to 72°F kitchen temperature.
When rolling, flour your surface lightly but not heavily, too much flour will dry the dough and make the rolls dense.
Space the cut rolls snugly in the pan so they rise up and touch, this creates soft sides and evenly rounded tops.
Bake until the tops are golden and the centers are set, a toothpick in the middle should come out mostly clean with a few moist crumbs.
If glazing, wait ten minutes after baking so the glaze melts slightly into the crevices rather than sliding off.

Your Questions, Answered

How tangy will the rolls taste because of the discard?
They will have a gentle, pleasant tang that balances the sweetness, not a sour bite. The discard contributes depth rather than overpowering sourness, especially when combined with butter and brown sugar.
Can I use active starter instead of discard?
Yes, you can use active starter, but active starter may be more bubbly and slightly more sour, so keep an eye on dough hydration and rise times. The texture will be similar though the flavor may be brighter.
What if my discard is runny or very thick?
Adjust the warm milk accordingly, add a tablespoon or two less if discard is runny, or add a tablespoon more milk if it is very thick. The right dough should be tacky but manageable for kneading.
Do I need to let the dough rise twice?
This recipe uses one major rest and a shorter second rise after shaping. The first rest relaxes and develops the dough, while the second rise ensures pillowy rolls, together they create the best texture.
Can I make these gluten free?
You can try with a cup-for-cup gluten free flour blend, but gluten free doughs behave differently and often need additional binders like xanthan gum and a different hydration. Expect a denser roll and adjust liquids carefully.

Final Thoughts

Sourdough Discard Cinnamon Rolls are a simple, soulful way to turn a small kitchen habit into something everyone will look forward to. The warm cinnamon, tender crumb, and subtle tang from the discard create layers of comfort that make a regular morning feel special. Give this recipe a try on a lazy weekend, or prepare the night before for an effortless morning treat, and enjoy the way a little starter can feed a lot of joy.

Sourdough Discard Cinnamon Rolls

Author: anastasia-rice
Total Time: 120 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Soft, slightly tangy cinnamon rolls made with sourdough discard, perfect for brunch or cozy mornings.

Instructions

In a large bowl, combine sourdough discard, warm milk, granulated sugar, melted butter, egg, and vanilla extract. Whisk until smooth.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rest for 1 hour.
Prepare the filling by mixing softened butter, brown sugar, and cinnamon in a small bowl.
Punch down the rested dough and roll it out into a large rectangle, about 12×18 inches.
Spread the cinnamon-sugar filling evenly over the dough.
Roll up the dough tightly and pinch the seam to seal, then cut into 12 equal slices.
Set each roll in a greased 9×13 inch baking dish and let them rise for 30 to 60 minutes.
Preheat oven to 375°F and bake for 20 to 25 minutes.
While baking, prepare the glaze by whisking powdered sugar, milk, and vanilla together until smooth.
Let the rolls cool slightly before drizzling with the glaze.