Warm, gooey, and just a little tangy — these Sourdough Cinnamon Rolls are the cozy bake you want for weekend mornings or special brunches. The sourdough discard adds depth without extra rise time, and they come together with simple pantry staples. For another tangy-sweet loaf idea, try my blueberry lemon sourdough bread for a bright companion to these rolls.
Why You’ll Love This Sourdough Cinnamon Rolls
- Deep, tangy flavor from sourdough discard balanced with sweet cinnamon.
- Uses common pantry ingredients and is friendly to beginner bakers.
- Great for make-ahead baking and tasty as warmed leftovers.
- Family-friendly treat that pairs well with coffee or brunch spreads.
- Easy to customize with fillings or glazes to suit tastes.
Ingredients Needed
-
Dough
- 2 ½ cups all-purpose flour
- 8 tablespoons butter (cold)
- ⅓ cup sourdough starter discard
- 1 cup milk
- 1 tablespoon + 1 teaspoon granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
-
Filling
- ¾ cup light brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter (melted)
-
Glaze
- 1 1/4 cup powdered sugar
- 1 tablespoon butter (melted)
- 2 teaspoon vanilla extract
- 1 1/2 tablespoons milk
Step-by-Step Instructions
- Preheat your oven to 375 degrees and spray a 12” cast iron skillet with cooking spray.
- In a large bowl, add your flour. Cut 8 tablespoons cold butter into pats and add to the flour; using your hands or a pastry cutter, work the butter in until crumbles resemble pea size.
- Add the ⅓ cup sourdough starter discard, 1 cup milk, 1 tablespoon + 1 teaspoon granulated sugar, ¾ teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda to the flour mixture; mix well into a cohesive dough.
- Lightly flour a flat surface and roll the dough into a 12 x 22 inches rectangle.
- Spread the 4 tablespoons melted butter over the dough, then sprinkle evenly with ¾ cup light brown sugar mixed with 2 teaspoons cinnamon.
- Tightly roll the dough from the long side and slice into 9–12 rolls; place them in the prepared skillet, leaving small gaps to expand.
- Bake at 375 degrees until golden and set, then drizzle with the glaze made from 1 1/4 cup powdered sugar, 1 tablespoon melted butter, 2 teaspoons vanilla extract, and 1 1/2 tablespoons milk.
Serving Suggestions Sourdough Cinnamon Rolls
- Serve warm straight from the skillet with extra glaze on top.
- Add chopped nuts or toasted pecans for crunch.
- Pair with fresh fruit and coffee for a brunch spread.
- A light, crisp salad works well as a balance—try pairing with simple cucumber salad recipes for contrast.
- Plate individually with a dusting of cinnamon for a pretty presentation.
Tips for Success Sourdough Cinnamon Rolls
- Keep the cold butter very cold when cutting into the flour to get flaky layers.
- Roll the dough to the specified 12 x 22 inches for evenly sized rolls that bake through.
- If the centers are doughy, tent with foil and bake a few minutes longer.
- Warm rolls briefly before serving to refresh texture and flavor.
- Store cooled rolls in an airtight container at room temperature for 1–2 days or refrigerate for longer.
Variations
Here are a few easy ways to change it up:
- Apple-cinnamon: Add thin apple slices or apple butter to the filling for fruit-forward rolls.
- Dairy-free option: Swap butter for a solid dairy-free spread and use plant milk in the glaze.
- Sweet focaccia twist: Try turning the dough into a sheet and bake as a sweet flatbread—see the sweet focaccia idea in the sourdough cinnamon roll focaccia for inspiration.
Sourdough Cinnamon Rolls
Warm, gooey, and tangy sourdough cinnamon rolls, perfect for weekends or special brunches, utilizing pantry staples and sourdough discard for added flavor.
Ingredients
Dough
- 2 ½ cups all-purpose flour
- 8 tablespoons butter (cold) Keep very cold for flaky layers
- ⅓ cup sourdough starter discard
- 1 cup milk Use plant milk for a dairy-free option
- 1 tablespoon granulated sugar Plus 1 teaspoon
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Filling
- ¾ cup light brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter (melted)
Glaze
- 1 ¼ cup powdered sugar
- 1 tablespoon butter (melted)
- 2 teaspoons vanilla extract
- 1 ½ tablespoons milk
Instructions
Preparation
- Preheat your oven to 375 degrees and spray a 12” cast iron skillet with cooking spray.
- In a large bowl, add your flour. Cut 8 tablespoons cold butter into pats and add to the flour; using your hands or a pastry cutter, work the butter in until crumbles resemble pea size.
- Add the sourdough starter discard, milk, granulated sugar, salt, baking powder, and baking soda to the flour mixture; mix well into a cohesive dough.
- Lightly flour a flat surface and roll the dough into a 12 x 22 inches rectangle.
- Spread the melted butter over the dough, then sprinkle evenly with the light brown sugar mixed with cinnamon.
- Tightly roll the dough from the long side and slice into 9–12 rolls; place them in the prepared skillet, leaving small gaps to expand.
Baking
- Bake at 375 degrees until golden and set, then drizzle with the glaze made from powdered sugar, melted butter, vanilla extract, and milk.
Notes
Keep the cold butter very cold when cutting into the flour to get flaky layers. Warm rolls briefly before serving to refresh texture and flavor. Store cooled rolls in an airtight container at room temperature for 1–2 days or refrigerate for longer.