Sourdough discard cinnamon rolls are a great way to incorporate discard in a quick, decadent treat. It’s everything we love about traditional cinnamon rolls — a buttery, cinnamon sugar filling spiraled within sweet, soft dough — with the added flavor and benefit of sourdough.
Cinnamon rolls are always a favorite, but if you’re like me, you rarely make them. They’re a special treat to be saved for another time. Or so we’ve always thought.
And perhaps you’ve avoided them because they typically have a significant rise time, giving either your active starter or instant yeast opportunity to generate a rise. That can be a hindrance if you’ve not planned ahead.
Not with this recipe.
This is a great recipe because it uses discard, along with other traditional cinnamon roll ingredients, and can be prepared, baked, and enjoyed in a very short time.
We’re going to add discard because it includes fermented grains and incredible flavor, but we’ll also add baking soda and baking powder to get a nice rise during the bake.
Using sourdough discard just makes sense, as you can put it to good use while enjoying the nutritional benefits. There are plenty of recipes for just this purpose — like sourdough discard scones, soft pretzels, bagels, chocolate chip cookies, dumplings, and donuts.
The sourdough tanginess adds a deliciously sour dimension to the flavor of these cinnamon rolls, as well as additional moisture and an overall increase in the tenderness of the roll.
So while these are ordinarily made for a special occasion like Christmas morning or a birthday breakfast, who’s to say we won’t start making them on a regular basis now? They’re so good, so simple, and a great way to wow your family and friends.
These are soft, rich, and full of cinnamon, buttery flavor. Enjoy them with a cup of coffee or a glass of milk!
This recipe makes a lot. Twelve cinnamon rolls go pretty far, so it’s a great recipe to share with others.
Why You’ll Love Sourdough Discard Cinnamon Rolls
Quick and simple: Without long rise times or complicated ingredients, this is the best recipe for a beginner or anyone simply ready to make and eat some decadent cinnamon rolls.
Delicious, flavorful, and tender: Discard adds a balanced flavor to the sweetness of the rolls, filling, and icing. It’s not overpowering, but it’s present and so full of flavor. The added moisture also makes the rolls softer and more tender.
Good use of discard: I’m always exploring more ways to use my sourdough discard. It’s a resource, and feeding my starter and discard is an additional cost, no matter how trivial. It only makes sense to use sourdough starter in all its forms, rather than throwing any away.
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Tips
- To long-ferment this recipe, withhold the leavening agents in the beginning. Let the dough rest overnight, and add the baking soda and powder the following day, kneading well before forming the rolls.
- For best results, aim for consistency when cutting the rolls. Smaller rolls will bake more quickly than larger ones, leaving some rolls overbaked and others potentially underbaked.
- When rolling up the dough, a bench scraper can be helpful to help ease the dough away from the work surface if it sticks.
- The thinner you roll out your dough, the more layers of cinnamon filling you’ll end up with.
- Rolls placed more closely together will yield a softer exterior, while rolls placed farther apart will have a firmer crust. Rolls placed apart will also keep their round shape better, whereas they are often square when placed close together or touching.
- While you could use active starter rather than discard, discard will have a deeper flavor because it naturally more tangy.
- If you want to double the recipe, go ahead! These are great to leave unfrosted and pop in the freezer for another time, too! Then all that’s left is thawing, warming, and frosting.
Is there a make-ahead option?
While you can make these ahead, they are much fluffier and better if made right away. To make these ahead of time in preparation of a special event or a fast-paced morning, just mix up your dough, spread your filling, and cut the rolls the day before.
Place them in your baking dish, cover them tightly, and refrigerate until the next day. The following morning, set the rolls at room temperature while you preheat the oven. All that’s left to do is bake them, cool them just a touch so that the frosting doesn’t slip right off, and add your frosting.
Tools
Grain mill (optional)
Measuring cups and spoons
Large bowl
Small bowl – for mixing the cinnamon roll filling
Sharp knife – for neatly slicing; unflavored dental floss or thread also work
Rolling pin – the best way to evenly roll out your dough
Silicone spatula
Cast-iron skillet – or a large baking dish
Immersion blender (optional) – for making cream cheese topping
Kitchen scale (optional)
Ingredients
Cinnamon Roll Dough
Sourdough discard – This is unfed sourdough starter. Active starter will also work.
Butter –ย Melted.
Honey – Or maple syrup.
Baking soda and baking powder – This is what gives the rolls rise.
Cinnamon Sugar Filling
Butter –ย Softened
Brown sugar
Cinnamon
Cream Cheese Topping
Cream cheese – Preferably full fat.
Heavy cream
Maple syrup or honey
Vanilla extract – Store-bought or homemade.
How to Make Easy Sourdough Discard Cinnamon Rolls
Melt butter and set aside to cool.
Preheat the oven to 375 degrees Fahrenheit, then go ahead and prepare your cast iron skillet or baking dish by lightly brushing it with butter or oil.
To a large bowl, add all of the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Combine.
Now add the wet ingredients: sourdough discard, water, melted (and cooled) butter, and honey.
Mix together until a ball forms. This may take about three to five minutes.
Pop the dough out onto a lightly floured surface, then roll with a rolling pin, working it into a rectangle shape that is about 1/4 inch thick.
To make the filling:
In a separate small bowl, add softened butter, brown sugar, and cinnamon, stirring to combine.
Roll the dough into a rectangle shape on a lightly floured surface until it is about 1/4 inch thick.
Spread the filling evenly over the top of the dough.
Starting at the long side, begin rolling the dough up tightly. When fully rolled up, pinch the edge into the main roll like a seam.
Slice evenly. You can use a sharp knife, unflavored dental floss, or even thread. Try to keep the sizes as consistent as possible. You should end up with somewhere in the ballpark of 12 rolls.
Place the rolls into a lightly oiled 14″ cast iron skillet or 9×13 baking dish.
Bake in the preheated oven for 25-35 minutes until the rolls are a light golden brown and the dough is cooked through.
Let the rolls cool for a bit before frosting.
Cream Cheese Frosting
Add cream cheese, heavy cream, maple syrup or honey, and vanilla extract to a medium saucepan.
Stir until combined over medium heat.
Try using an immersion blender to get an extra smooth consistency.
Pour over the warm cinnamon rolls, then serve.
Storage
Unfrosted cinnamon rolls can be stored at room temperature for 2-3 days in an airtight container.
If frosted, keep in the refrigerator for up to 4 days. Warm them a little bit to soften them.
To store for longer periods, place rolls in an airtight container in the freezer, preferably separated by parchment paper to keep them from freezing together. Freeze for several months.
FAQ
Sourdough enthusiasts often have an excess of sourdough discard. The intent is to avoid food waste by using this discard in recipes. It also adds a pleasant level of moisture, a delicious and signature flavor, as well as some nutritional benefits, like the fermented, pre-digested grains and prebiotics.
Some people do and some people don’t. Sourdough starter and discard each contain raw, uncooked flour, the eating of which is not advised.ย
You can use it in discard recipes! They are sometimes almost entirely made of discard, like thisย easy sourdough pizza crust, or they will be added to a recipe with other grains and leavening agents. Check out my post on discard recipesย here.ย
Discard is good indefintely with proper care. It needs to be fed every 7-10 days, but otherwise is quite low maintenance!
While they are very nearly the same thing, cinnamon buns traditionally include nuts or raisins in the filling. That would be delicious, as well! Let me know if you give it a try!
You can use either! You may need to adjust your bake time and temperature when using a glass dish, lowering the temperature by around 25 degrees and you may need to reduce the baking time a bit.
Self-Paced Online Course
Simple Sourdough
What’s in this course?
- Make your own robust starter
- Bake your first loaves of sourdough bread
- Understand sourdough better
- Expand your sourdough bread repertoire
- Download my Complete Recipe Book
More favorite recipes from the Farmhouse:
- Sourdough Pastry Braid
- Sourdough Chocolate Zucchini Muffins
- Iced Lavender Latte
- Sourdough Blueberry Bread
- Sourdough Cheddar Waffles
If you try this recipe and love it, I would appreciate it if you could come back and give it 5 stars! Tag me @farmhouseonboone on Instagram if you make it.
Sourdough Discard Cinnamon Rolls
Equipment
- 9×13 Baking dish
Ingredients
- 4 cups all-purpose flour, 560 grams
- 1 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sourdough discard, 227 g
- 1 cup water, 236 grams
- 1/2 cup butter, melted 114 g
- 1/4 cup honey, 84 g
Cinnamon Sugar Filling
- 1/2 cup butter , softened – 114 grams
- 1 cup brown sugar , 200 grams
- 2 tablespoons cinnamon
Cream Cheese Topping:
- 6 ounces cream cheese
- 1/2 cup heavy cream , 120 grams
- 1/2 cup maple syrup or honey , 168 grams for honey
- 2 teaspoons vanilla extract
Instructions
- Melt butter and set aside to cool.
- Preheat the oven to 375 degrees Fahrenheit, then go ahead and prepare your cast iron skillet or baking dish by lightly brushing it with butter or oil.
- To a large bowl, add all of the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Combine.
- Now add the wet ingredients: sourdough discard, water, melted (and cooled) butter, and honey.
- Mix together until a ball forms. This may take about three to five minutes.
- Place the dough onto a lightly floured surface, then roll with a rolling pin, working it into a rectangle shape that is about 1/4 inch thick.
Make the filling:
- In a separate small bowl, add the softened butter, brown sugar, and cinnamon, stirring until the ingredients come together.
- Spread the filling evenly over the top of the dough with a spatula.
- Starting at the long side of the rectangle, begin rolling the dough up tightly. When fully rolled up, press the edge closed to keep the filling in.
- Slice evenly into rolls. You can use a sharp knife, unflavored dental floss, or even thread. The floss or thread are helpful because they can cut through the dough in a sawing motion without smashing the dough down like a knife tends to do. Try to keep the sizes as consistent as possible. You should end up with around 12 rolls.
- Place the rolls into your prepared skillet or dish, spaced just a touch apart for even baking.
- Bake in the preheated oven for 25-35 minutes or until the rolls are a light golden brown and the dough is cooked through.
- Let the rolls cool for a bit before frosting, as the frosting will just slide off the hot rolls.
Cream Cheese Frosting
- Add cream cheese, heavy cream, maple syrup or honey, and vanilla extract to a medium saucepan.
- Stir until combined over medium heat.
- You can use an immersion blender to get an extra smooth consistency.
- Pour over the warm cinnamon rolls, then serve.
Notes
- To long-ferment this recipe, withhold the leavening agents in the beginning. Let the dough rise overnight, and add the baking soda and powder the following day, kneading well before forming the rolls.
- For best results, aim for consistency when cutting the rolls. Smaller rolls will bake more quickly than larger ones, leaving some rolls overbaked and others potentially underbaked.ย
- When rolling up the dough, a bench scraper can be helpful to help ease the dough away from the work surface if it sticks.
- The thinner you roll out your dough, the more layers of cinnamon filling you’ll end up with.
- Rolls placed more closely together will yield a softer exterior, while rolls placed farther apart will have a firmer crust. Rolls placed apart will also keep their round shape better, whereas they are often square when placed close together or touching.
- While you could use active starter rather than discard, discard will have a deeper flavor because it is long-fermented.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
worth every step and simply the best cinnamon rolls around (will never be able to go back to grocery stores version)
Love this recipe! Do you think they would freeze well?
Yes! It does. Freeze without the icing.
Can you sub coconut oil for butter in this one?
Yes, you can.
My family absolutely loves these cinnamon rolls! especially love the no sugar cream cheese topping!
everyone loved these! super easy
Why would you ferment vs not ferment?
Fermenting would help the grains to be more easily digested.
THIS IS MY NEW FAVORITE CINAMMON ROLL RECIPE!!! HANDS DOWN.
I’ve been making the same cinammon roll recipe for over a decade but when I came across this recipe… cinammon rolls I DONT HAVE TO WAIT FOR… I wanted to try it.
Completely blew me away!!! I’ll never go back to my old recipe. This is worth 20 stars if I could give them! Thank you thank you for this recipe! Game changer!!!
Am I understanding this right? They donโt have to sit and rise. You just mix, roll out and bake??
That is correct!
So, so good. A definite must try recipe.
Do you leave in fridge overnight or room temp? I left out leavening ingredients.
For the fermentation? Set it out at room temp over night, then the next day add the leaveners.