Warm, quick, and impossibly soft, these 30-Minute Sourdough Discard Cinnamon Rolls are perfect when you need a sweet treat fast. They use unfed discard for tang and texture and come together with pantry staples in under an hour. For more creative uses for discard, see sourdough discard recipe ideas.
Why You’ll Love This 30-Minute Sourdough Discard Cinnamon Rolls
- Big cinnamon flavor with a subtle tang from sourdough discard.
- Ready from bowl to table in about 30 minutes of hands-on time.
- Uses unfed discard so nothing goes to waste.
- Family-friendly and ideal for busy weekend brunches.
- Reheats beautifully for tasty leftovers.
Ingredients Needed
- Dry Ingredients
- 1½ cups (180g) all-purpose flour, plus up to ½ cup extra
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- Wet Ingredients
- 1 cup (240g) sourdough discard, unfed, cold
- ⅓ cup (80ml) milk, plus more if needed
- 1 tsp vanilla extract
- Butter & Filling
- 6 tbsp (85g) cold unsalted butter, cubed (for dough)
- 2 tbsp (28g) softened unsalted butter (for spreading)
- ¼ cup (50g) brown sugar, or more to taste
- 1 tbsp ground cinnamon
- Glaze
- ½ cup (60g) powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Step-by-Step Instructions
- In a large mixing bowl, whisk together 1½ cups flour, sugar, baking powder, and salt.
- Cut in cubed cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Stir in sourdough discard, ⅓ cup milk, and 1 tsp vanilla until a soft, slightly sticky dough forms.
- Turn the dough out onto a floured surface and knead gently 3 to 4 times until smooth and cohesive, then roll into a 10×14 inch rectangle.
- Spread the dough with 2 tbsp softened butter and sprinkle with ¼ cup brown sugar mixed with 1 tbsp cinnamon; roll tightly into a log and slice into 8 equal rolls.
- Preheat the oven to 400°F (200°C), arrange rolls cut side up in a baking dish, and bake for 15 to 20 minutes until golden brown.
- Whisk together ½ cup powdered sugar, 1 tbsp milk, and ½ tsp vanilla until smooth for the glaze, then drizzle over warm rolls and serve immediately.
Serving Suggestions 30-Minute Sourdough Discard Cinnamon Rolls
- Serve warm with a pat of extra butter and a dusting of cinnamon sugar.
- Pair with coffee or a spiced latte for a cozy brunch.
- For a complete spread, offer fresh fruit and a light yogurt cup.
- For a sweet brunch pairing, serve with blueberry muffins with sourdough discard on the side.
Tips for Success 30-Minute Sourdough Discard Cinnamon Rolls
- Keep butter cold for the flakiest dough texture and work quickly to avoid melting.
- If dough feels too sticky, add flour up to the extra ½ cup one tablespoon at a time.
- Bake until golden but not overbrowned; ovens vary so start checking at 15 minutes.
- If you love cinnamon roll flavors in other formats, try a savory-sweet twist like sourdough cinnamon roll focaccia for gathering meals.
Variations
Here are a few easy ways to change it up:
- Nutty: Sprinkle chopped pecans or walnuts into the filling before rolling.
- Apple-cinnamon: Add finely diced apple to the cinnamon-sugar layer for fruit-filled rolls.
- Dairy-free: Use chilled coconut oil or vegan butter and plant milk to make them dairy-free.
30-Minute Sourdough Discard Cinnamon Rolls
Warm, quick, and impossibly soft cinnamon rolls made with sourdough discard for a sweet treat in just 30 minutes.
Ingredients
Dry Ingredients
- 1.5 cups 1½ cups (180g) all-purpose flour, plus up to ½ cup extra
- 2 tbsp 2 tbsp sugar
- 1 tbsp 1 tbsp baking powder
- 0.5 tsp ½ tsp salt
Wet Ingredients
- 1 cup 1 cup (240g) sourdough discard, unfed, cold
- 0.33 cup ⅓ cup (80ml) milk, plus more if needed
- 1 tsp 1 tsp vanilla extract
Butter & Filling
- 6 tbsp 6 tbsp (85g) cold unsalted butter, cubed (for dough)
- 2 tbsp 2 tbsp (28g) softened unsalted butter (for spreading)
- 0.25 cup ¼ cup (50g) brown sugar, or more to taste
- 1 tbsp 1 tbsp ground cinnamon
Glaze
- 0.5 cup ½ cup (60g) powdered sugar
- 1 tbsp 1 tbsp milk
- 0.5 tsp ½ tsp vanilla extract
Instructions
Preparation
- In a large mixing bowl, whisk together 1½ cups flour, sugar, baking powder, and salt.
- Cut in cubed cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Stir in sourdough discard, ⅓ cup milk, and 1 tsp vanilla until a soft, slightly sticky dough forms.
- Turn the dough out onto a floured surface and knead gently 3 to 4 times until smooth and cohesive, then roll into a 10×14 inch rectangle.
- Spread the dough with 2 tbsp softened butter and sprinkle with ¼ cup brown sugar mixed with 1 tbsp cinnamon; roll tightly into a log and slice into 8 equal rolls.
Baking
- Preheat the oven to 400°F (200°C), arrange rolls cut side up in a baking dish, and bake for 15 to 20 minutes until golden brown.
Making the Glaze
- Whisk together ½ cup powdered sugar, 1 tbsp milk, and ½ tsp vanilla until smooth for the glaze, then drizzle over warm rolls and serve immediately.
Notes
Tips for Success: Keep butter cold for the flakiest dough texture and work quickly to avoid melting. If dough feels too sticky, add flour up to the extra ½ cup one tablespoon at a time. Bake until golden but not overbrowned; ovens vary so start checking at 15 minutes.