Ben Kenwood January 3, 2026

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Sourdough Discard Cinnamon Rolls

Name: Sourdough Discard Cinnamon Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup sourdough discard (Unfed); 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); 1/4 cup granulated sugar; 1/4 cup unsalted butter (Melted); 1 large egg (Or flax egg for vegan); 1 tsp salt; 1 1/2 tbsp cinnamon; 3/4 cup brown sugar (For filling); 3 tbsp unsalted butter (For brushing filling); 4 oz cream cheese (For frosting); 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)

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There is nothing quite like the smell of freshly baked cinnamon rolls drifting through a home, warm and buttery, with a faint tang from the sourdough discard that lifts the sweetness. These Sourdough Discard Cinnamon Rolls feel like a slow, comforting morning, perfect for a weekend brunch, a holiday breakfast, or any time you want to turn leftover starter into something indulgent. They are pillowy, tender, and softly spiced, and they pair beautifully with a cup of coffee or a lazy afternoon tea. If you love putting your discard to use in more ways than one, try a batch of sourdough discard pancakes another morning, and you will see how versatile your discard can be.

Why You’ll Love This

Sourdough Discard Cinnamon Rolls are rich in texture and friendly to the home baker, because the discard adds flavor and keeps the dough soft without any fuss. The little tang from the unfed starter balances the sweetness of the filling and frosting, giving each bite a grown up sweetness that is still cozy and familiar. These rolls are forgiving, so you can adapt rising times to your kitchen and still end up with tender spirals.

A few quick reasons to make them

Use up spare sourdough discard in a delicious way that boosts flavor
Soft, pillowy crumb with a slightly tangy finish
Easy cream cheese frosting that melts into warm rolls
Flexible timing, bake same day or chill overnight

Ingredients and Key Notes

A few ingredient notes, and a reminder that the discard brings flavor more than lift, so you still rely on the dough resting and gentle kneading to get a soft crumb. If you like a slightly chewier roll, swap one third of the all-purpose flour with bread flour, or use a touch of whole wheat for added warmth. If you enjoy using discard in other treats, try a savory option like sourdough discard crackers to round out a brunch board.

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)

Notes on ingredients, briefly

Use cold sourdough discard straight from the fridge, no feeding required.
Milk temperature should be warm to the touch, not hot, to help the butter and egg incorporate smoothly.
Cream cheese frosting softens beautifully over warm rolls, so pull it together just before the rolls come out of the oven.

Bringing It Together

Warm the Milk and Melt Butter. Warm the milk until it is just above room temperature, you should be able to hold your finger in it for a moment, do not boil it. Melt the 1/4 cup butter and let it cool slightly, then combine the warm milk and melted butter in a large bowl so the fats and liquids are ready to be mixed with the discard.
Mix the Dough. Add the 1 cup sourdough discard to the bowl, then whisk in the 1/4 cup granulated sugar, the large egg, and 1 tsp vanilla extract until smooth and slightly glossy. Stir in about half of the flour with the 1 tsp salt, then add the remainder and mix until a shaggy dough forms.
Knead Until Smooth. Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, or use a stand mixer with a dough hook for 4 to 5 minutes, until the dough feels soft, slightly tacky, and elastic. You should feel the dough stretch when you pull it, and the surface should be smooth.
First Rise. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rest at room temperature for 2 to 3 hours, or longer if your kitchen is cool, until it has nearly doubled and feels pillowy to the touch.
Roll Out the Dough. Gently deflate the risen dough and turn it onto a lightly floured surface. Roll the dough into a 12 by 16 inch rectangle, aiming for an even thickness so the rolls bake uniformly.
Spread the Filling. Brush the rolled dough with the 3 tbsp melted butter, leaving a small border at the far edge. Combine 3/4 cup brown sugar with 1 1/2 tbsp cinnamon and sprinkle evenly over the butter. Press the filling gently into the dough so it adheres, you will feel the granules melt slightly into the butter.
Shape and Slice. Start at the long edge and roll the dough up tightly into a log, like a cinnamon roll jelly roll, finishing seam side down. Using unflavored dental floss or a sharp knife, slice the log into 12 even rolls by sliding the floss under and pulling up to make clean cuts.
Second Rise. Arrange the rolls snugly in a greased 9 by 13 inch baking dish or a round pan, leaving a little space for expansion. Cover and let rise at room temperature for 1 to 2 hours until the rolls look puffy and airy, or refrigerate overnight for a slow second rise.
Bake Until Golden. Preheat your oven to 350 F 175 C. Bake the rolls for 25 to 30 minutes, until the tops are golden brown and the centers are set, the house will smell of warm cinnamon and butter as they brown.
Make the Cream Cheese Frosting. While the rolls bake, beat together 4 oz cream cheese and 2 tbsp softened butter until smooth, then add 1 cup powdered sugar and 1 tsp vanilla extract. Whip until glossy and smooth, taste and add a touch more powdered sugar if you prefer a thicker frosting.
Finish and Serve. Spread the frosting over the warm rolls so it melts into the crevices, making a creamy glossy finish. The frosting will soften and run into the spirals, creating a perfect contrast to the chewy inner layers.
Enjoy Warm. Serve the rolls slightly warm, when the center is tender and the edges are just set, a small press with a finger on the top should spring back slightly. Store leftover rolls in an airtight container once cooled.

Prep ~ 20 minutes active, plus rises
Cook ~ 25 to 30 minutes
Total ~ 3 to 6 hours depending on rising time, or overnight if chilled for second rise
Servings ~ 12 rolls
Kcal ~ 350 to 450 per roll, estimate depending on frosting and any add ins

Make-Ahead and Prep Tips

You can easily break this recipe into two days, which makes it perfect for planning brunch. After the first rise, shape the rolls and place them in the baking dish, then cover tightly and refrigerate overnight. In the morning, let the chilled rolls sit at room temperature while the oven heats, they will puff up as they warm and need a little time to complete the second rise before baking.

For quicker preparation on the day of serving, complete the first rise the night before, then roll and slice in the morning and allow a shortened second rise while the oven warms. If you want to freeze for even longer, freeze the unbaked, sliced rolls on a baking sheet until solid, then transfer them to a freezer bag and freeze for up to three months. When ready, thaw in the refrigerator overnight, bring to room temperature and finish the second rise before baking.

Storing and Reheating

Store leftover Sourdough Discard Cinnamon Rolls in an airtight container at room temperature for up to two days, or refrigerate for up to five days. To freeze, wrap cooled rolls tightly with plastic wrap and place them in a freezer safe bag, they will keep well for up to three months.

Reheat gently to preserve texture

Microwave single rolls for 20 to 30 seconds covered with a damp paper towel to restore softness
Warm a tray of rolls in a 300 F 150 C oven for 10 to 15 minutes until warm through, tent with foil to prevent over-browning
A freshness cue is the aroma, if the rolls smell sour beyond the delicate tang from the discard or show mold, discard them.

What Goes Well with Sourdough Discard Cinnamon Rolls

Fresh brewed coffee or a rich espresso
A pot of strong black tea or spiced chai
Sliced fruit, such as oranges or berries, to cut through the sweetness
Yogurt and granola for a brunch spread
Soft scrambled eggs and a light salad for a savory contrast

Flavor Twists and Substitutions

Orange Cinnamon Rolls: Add 1 to 2 teaspoons orange zest to the filling and a splash of orange juice to the frosting for bright citrus notes.
Nutty Crunch: Stir 1/2 cup chopped walnuts or pecans into the filling for a toasty texture, and sprinkle a few on top after frosting.
Cardamom Twist: Replace half the cinnamon with ground cardamom for a floral spice that pairs beautifully with sourdough tang.
Raisin or Currant Spiral: Scatter 1/3 to 1/2 cup plumped raisins or currants over the butter before sprinkling the sugar for little bursts of sweetness.
Vegan Version: Use a plant based butter for the dough and filling, swap the egg for a flax egg, and use a dairy free cream cheese for the frosting, it bakes and tastes wonderfully.
Maple Frosting: Replace part of the powdered sugar with a tablespoon of pure maple syrup in the frosting for a subtle maple flavor.
Less Sweet Glaze: Skip the cream cheese and make a simple vanilla glaze with powdered sugar, a splash of milk, and vanilla if you prefer a lighter finish.

All variations keep the recipe free from pork or bacon, and contain no alcohol, so they are simple to adapt for different diets.

Pro Tips for Best Results

Warm milk temperature should feel like a warm bath, not hot, to prevent killing the egg or affecting the discard.
When rolling the dough, aim for even thickness so the rolls bake uniformly, and use a ruler if you want perfect slices.
Let the rolls cool for five to ten minutes before frosting, they should be warm enough to melt frosting slightly, not piping hot.
If your kitchen is cool, give the dough extra rising time, scent and visible puffiness are better indicators than strict timing.
Use dental floss for cleaner slices, it helps make even rolls without squashing the log.
For consistent browning, rotate the pan halfway through baking if your oven has hot spots.

Sourdough Discard Cinnamon Rolls FAQs

What is sourdough discard and why use it in cinnamon rolls?
Sourdough discard is the portion of starter you remove before feeding, it still has active wild yeasts and bacteria that offer flavor. In cinnamon rolls, discard adds a gentle tang and depth without needing a fully fed starter, making the rolls more complex.

Can I use fed starter instead of discard?
You can, but fed starter is more active and may speed up the rise, so watch the proofing times and expect a faster first rise. Discard works well because it contributes flavor without overpowering the structure.

Do these rolls need to rise twice?
Yes, two rises help develop structure and a tender crumb, the first builds the dough, and the second gives the rolls a soft, airy texture. If you are short on time, a longer single rise can still work, but the texture will be slightly denser.

How do I keep the rolls from being too soggy in the center?
Make sure you do not overbrush the dough with butter, leave a small border at the edge, and slice the rolls evenly. Also bake until the centers are set and the internal texture springs back slightly, a little underbaking can make centers heavy.

Can I make these gluten free?
You can try a gluten free all purpose flour blend designed for yeast baking, but results vary, you may need xanthan gum to mimic gluten structure, and expect a different texture that is still delicious but less chewy.

How do I tell when the rolls are done?
They should be golden on top and look set in the center, the tops will spring back slightly when touched. If unsure, an instant read thermometer should read around 190 F 88 C in the center of a roll for a fully baked interior.

Final Thoughts

Sourdough Discard Cinnamon Rolls turn a routine baking task into something warm and inviting, giving leftover starter a starring role in a treat that feels both familiar and slightly unexpected. These rolls are forgiving, adaptable, and full of comforting textures and flavors, making them a wonderful plan for brunch, a lazy weekend, or a special morning. Pull together a bowl of sourdough discard, warm your milk, and let the house fill with the scent of cinnamon and butter, these rolls are worth the gentle wait.