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.

two plates with sourdough discard cinnamon rolls topped with cream cheese topping on a blue and white stripped towel. A cast iron skillet with more rolls is in the background

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 sconessoft pretzelsbagelschocolate chip cookiesdumplings, 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.

Sourdough discard cinnamon roll cut in half on a plate. Another cinnamon roll on a plate and a cast iron skillet with more cinnamon rolls are in the background

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.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

cast iron skillet with sourdough cinnamon rolls topped with cream cheese topping. A wooden spoon is in the skillet with a cinnamon roll on top.

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.
overhead photo of a sourdough cinnamon roll with a portion taken out and on a fork on the plate. Another roll is on another plate and a skillet with more rolls are in the background
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

jars, glasses, bowl, and bottles of 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.

a sourdough cinnamon roll on a cream colored plate with a fork. Another roll on a plate and cast iron skillet with more rolls is in the background

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.

dough in a stand mixer bowl with a dough hook

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: 

cinnamon sugar filling in a white bowl with a spoon

In a separate small bowl, add softened butter, brown sugar, and cinnamon, stirring to combine.

dough rolled out into a large rectangle on a marble countertop with a rolling pin on top

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.

rolling up dough with cinnamon, sugar, and butter spread on 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.

dough rolled up and sliced on a marble countertop

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.

unbaked sourdough discard cinnamon rolls in a cast iron skillet on a marble countertop

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

blending up cream cheese frosting in a saucepan with a immersion blender

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.

pouring cream cheese topping over cinnamon rolls in a cast iron skillet

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.

overhead photo of sourdough discard cinnamon roll on a cream plate with a fork. Another plate with a roll and a cast iron skillet with more rolls is in the background

FAQ

Why is sourdough discard popular in recipes?

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.

Can you eat raw sourdough starter or discard?

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 

What can I do with a lot of sourdough discard?

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 

How long is sourdough discard good for?

Discard is good indefintely with proper care. It needs to be fed every 7-10 days, but otherwise is quite low maintenance!

What is the difference between cinnamon buns and cinnamon rolls?

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!

Should I use a glass or metal pan for baking cinnamon rolls?

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:

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

4.80 from 99 votes
A buttery, cinnamon sugar filling spiraled within sweet, soft dough — with the added flavor and benefit of sourdough.
Prep: 15 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 12 rolls
cast iron skillet with sourdough cinnamon rolls topped with cream cheese topping. A wooden spoon is in the skillet with a cinnamon roll on top.
Save this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Equipment

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

Serving: 1roll | Calories: 523kcal | Carbohydrates: 71g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 533mg | Potassium: 142mg | Fiber: 2g | Sugar: 33g | Vitamin A: 814IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Sharing is caring!

4.80 from 99 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




213 Comments

  1. Birgit says:

    5 stars
    These were so easy and quick to make, and so delicious!
    Thank you for giving such good instructions!
    Forgot to take a picture, but I will definitely make those again soon, and I will take a picture then!

  2. Bev Selby says:

    5 stars
    I made them today gluten free with my gluten free starter! WONDERFUL! I used Kitehill vegan creeam cheese and cashew coconut milk for the frosting with maple syrup! These are the BEST I have had in years! Thank you!!!!

  3. Devyn says:

    5 stars
    This recipe is absolutely delicious! I love that I donโ€™t have to let it rise and can make it support fast!
    I did it in a braid rather than rolls, but a lot of the filling spills out everywhere. Any advice on how to make it work better? The layers are really pretty when not pinched together and itโ€™s tough to not stretch the dough too much if I do stretch the dough enough to seal the layers. Thanks so much!

  4. Bev says:

    Hi there! I so love your videos! can Inuse gluten free starter and gluten free flour for these cinnamon rolls?

    1. Lisa Bass says:

      You should be able to!

  5. Tami Hamill says:

    I made these this morning and they were delicious. The only thing I would do different is wrap the dough in parchment or wax paper and let it set in the freezer for a bit (I left mine in for about 30 minutes). I cut half my roll without doing this and it became somewhat difficult to not smash them completely as the dough warmed more. With the freezer set roll I was able to cut them with my bench scraper with just a little reshaping.
    I also did a traditional cream cheese icing with powdered sugar, and subbed some of the whole milk with almond milk pumpkin spice creamer and about a tsp of nutmeg and it was perfection.

  6. Sarah Kinney says:

    5 stars
    This was an amazing recipe! It was easy and fast to make. It used up some discard. And the rolls are absolutely delicious.

  7. Kayla says:

    4 stars
    Itโ€™s my first time dabbling with sourdough discard and these were so delicious and the texture of the dough was dimensionally rich! I adjusted the frosting to only 4oz of cream cheese and preferred maple syrup in the frosting over honey in case anyone is torn! Thanks Lisa for this recipe! Loved not having to wait for a rise time.

  8. Tanya says:

    5 stars
    So yummy and comforting with a nice fresh cup of coffee…simple and quick to boot. Thanks for the recipe forthis delicious piece of heaven.

  9. Cat Mendenhall says:

    5 stars
    Delicious!! I followed the recipe as written and it was very much enjoyed.

  10. Jennifer Woods says:

    4 stars
    Easy recipe. I made the dough the night before and left out the baking soda and powder and refrigerated it. Took it out in the morning and let it warm up and mixed in the baking soda and baking powder. Dough was a litttle bit too sticky and hard to cut through. The rolls turned out great but not a big fan of the icing. It was too runny for my liking. will def make again but with a different icing.

    1. Lisa Bass says:

      Thanks for your feedback!