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.