Soft, tangy, and gooey, these Sourdough Discard Cinnamon Rolls turn leftover discard into a cozy breakfast or dessert everyone will request. They bake up fast, frosted warm, and stash easily in the freezer for busy mornings. For more ways to use your discard, explore sourdough discard recipe ideas.
Why You’ll Love This Sourdough Discard Cinnamon Rolls
- Uses sourdough discard so nothing goes to waste.
- Tender, slightly tangy dough with classic cinnamon-sugar filling.
- Quick rise times make it weeknight-friendly.
- Freezes and reheats beautifully for easy meal prep.
- Kid-approved comfort food that’s great for sharing.
Ingredients Needed
-
Dough
- 2 cups all-purpose flour
- 1/2 cup sourdough discard
- 1/4 cup sugar
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 teaspoon instant yeast
- 1 teaspoon salt
-
Filling
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 2 tablespoons butter, softened (for spreading)
-
Frosting
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Mix the dough: In a large bowl, combine flour, sourdough discard, sugar, milk, melted butter, egg, instant yeast, and salt until a rough dough forms.
- Knead and rest: Knead on a floured surface about 5 minutes until smooth, then place in a lightly oiled bowl and let rise in a warm spot for 30 minutes.
- Roll and fill: Roll the dough into a large rectangle, spread softened butter, then sprinkle evenly with brown sugar and cinnamon.
- Shape the rolls: Roll the dough into a tight log, slice into even rolls, and place them in a greased baking pan.
- Final rise and bake: Let rolls rise another 20 minutes, then bake at 350°F (175°C) for 20–25 minutes until golden.
- Make frosting: While rolls are warm, beat cream cheese, powdered sugar, and vanilla until smooth, then spread over warm rolls before serving.
- Optional twist: For a different presentation idea, you can adapt shapes and sizes similar to a sweet focaccia—see the sourdough cinnamon roll focaccia recipe for inspiration.
Serving Suggestions Sourdough Discard Cinnamon Rolls
- Serve warm with a pat of extra butter or a drizzle of caramel.
- Add chopped nuts or a sprinkle of flaky sea salt on top.
- Pair with strong coffee, chai, or a creamy latte for brunch.
- Plate with fresh berries or a side of Greek yogurt for contrast.
Tips for Success Sourdough Discard Cinnamon Rolls
- Room temperature ingredients help the dough come together and rise evenly.
- If your discard is particularly sour, reduce sit time before serving to balance flavor.
- Store leftover rolls in an airtight container at room temperature up to 3 days or freeze for up to 2 months.
- For other easy discard bakes, try the blueberry muffins with sourdough discard to expand your breakfast rotation.
- Rewarm frozen rolls in a low oven (300°F) wrapped in foil until heated through.
Variations
Here are a few easy ways to change it up:
- Apple-cinnamon: Add finely diced apples mixed with the brown sugar before rolling.
- Dairy-free: Use plant-based milk, vegan butter, and dairy-free cream cheese for a dairy-free option.
- Nutty crunch: Sprinkle chopped pecans or walnuts into the filling for texture.
Sourdough Discard Cinnamon Rolls
Soft, tangy, and gooey, these Sourdough Discard Cinnamon Rolls are a cozy breakfast or dessert that turns leftover sourdough discard into a delicious treat.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 cup sourdough discard
- 1/4 cup sugar
- 1/2 cup milk Room temperature
- 1/4 cup unsalted butter, melted
- 1 egg Room temperature
- 1 teaspoon instant yeast
- 1 teaspoon salt
Filling
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 2 tablespoons butter, softened For spreading
Frosting
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Mix the dough
- In a large bowl, combine flour, sourdough discard, sugar, milk, melted butter, egg, instant yeast, and salt until a rough dough forms.
Knead and rest
- Knead on a floured surface for about 5 minutes until smooth, then place in a lightly oiled bowl and let rise in a warm spot for 30 minutes.
Roll and fill
- Roll the dough into a large rectangle, spread softened butter, then sprinkle evenly with brown sugar and cinnamon.
Shape the rolls
- Roll the dough into a tight log, slice into even rolls, and place them in a greased baking pan.
Final rise and bake
- Let rolls rise for another 20 minutes, then bake at 350°F (175°C) for 20–25 minutes until golden.
Make frosting
- While rolls are warm, beat cream cheese, powdered sugar, and vanilla until smooth, then spread over warm rolls before serving.
Notes
For a different presentation, adapt shapes and sizes similar to a sweet focaccia. Room temperature ingredients help the dough come together and rise evenly. If your discard is particularly sour, reduce sit time before serving to balance flavor.