After years of experimenting with sourdough baking, I've perfected this sourdough discard cinnamon rolls recipe that transforms your excess starter into something truly magical. Whether you're looking for a quick morning treat, an overnight option, or need a recipe that works with or without commercial yeast, this comprehensive guide has you covered. These rolls combine the complex tang of sourdough with the warm comfort of classic cinnamon rolls for a breakfast treat that will have everyone asking for seconds.
What Are Sourdough Discard Cinnamon Rolls?
Sourdough discard cinnamon rolls are a delicious way to use the portion of sourdough starter that would typically be thrown away during the feeding process. Unlike traditional cinnamon rolls made with commercial yeast, these incorporate sourdough discard for flavor, resulting in rolls with a subtle tang that beautifully complements the sweet cinnamon filling. Depending on the recipe approach, the discard can either be the sole leavening agent or work alongside commercial yeast for a quicker rise.
Why You'll Love This Recipe
- Reduces waste: Gives purpose to sourdough discard that would otherwise be thrown away
- Complex flavor: The tang of sourdough perfectly balances the sweet cinnamon filling
- Versatile: Can be made with or without additional yeast
- Make-ahead friendly: Perfect for overnight preparation
- Adaptable: Works with variations for dietary needs, including gluten-free options
Jump to:
- What Are Sourdough Discard Cinnamon Rolls?
- Why You'll Love This Recipe
- Sourdough Discard Cinnamon Rolls Ingredients
- How to Make Sourdough Discard Cinnamon Rolls
- Make the Dough
- Fill, Roll, and Cut
- Second Rise and Bake
- Frost and Serve
- Why Are My Sourdough Cinnamon Rolls Dense?
- Variations
- Equipment Needed
- Storage
- Tips for Perfect Sourdough Discard Cinnamon Rolls
- Final Thoughts
- FAQs
- Related
- Pairing
Sourdough Discard Cinnamon Rolls Ingredients
For the Dough
- Sourdough discard (unfed starter)
- All-purpose flour
- Sugar
- Salt
- Milk
- Butter
- Egg
- Optional: Instant yeast (for quicker rolls)
For the Filling
- Brown sugar
- Ground cinnamon
- Butter, softened
- Optional: Chopped nuts, raisins, or other mix-ins
For the Cream Cheese Frosting
- Cream cheese, softened
- Butter, softened
- Powdered sugar
- Vanilla extract
- Salt
- Optional: Heavy cream (to adjust consistency)
See recipe card for quantities.
How to Make Sourdough Discard Cinnamon Rolls
Make the Dough
Combine 3½ cups flour, ¼ cup sugar, 2 teaspoons instant yeast, and 1 teaspoon salt in a large bowl. Add 1 cup sourdough discard, ¼ cup melted butter, 1 egg, and ½ cup warm milk. Mix until a shaggy dough forms, then knead for 5-6 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1-2 hours until doubled in size.
Fill, Roll, and Cut
Mix ¾ cup brown sugar with 2 tablespoons cinnamon. Roll dough into a 12×18-inch rectangle, spread with ¼ cup softened butter, and sprinkle with cinnamon-sugar mixture. Starting from the long edge, tightly roll into a log and seal the seam. Cut into 12 equal pieces using dental floss or a sharp knife.
Second Rise and Bake
Place rolls in a greased 9×13-inch baking dish with space between each. Cover and let rise for 30-60 minutes until puffy. Preheat oven to 375°F and bake for 20-25 minutes until golden brown.
Frost and Serve
Beat 4 oz softened cream cheese with ¼ cup softened butter, then add 1½ cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Mix until fluffy. Spread over slightly cooled rolls and serve warm for the best experience!
Why Are My Sourdough Cinnamon Rolls Dense?
If your sourdough discard cinnamon rolls turn out dense instead of fluffy, here are some common issues and fixes:
- Insufficient rising time: Without commercial yeast, sourdough needs more time to rise properly
- Inactive discard: For discard-only recipes, ensure your discard isn't too old (ideally 1-7 days old)
- Too much flour: The dough should be soft and slightly tacky, not stiff
- Underproofed: The rolls need to be noticeably puffy before baking
- Cold ingredients: Use room temperature ingredients for better yeast activation
Variations
Gluten-Free Sourdough Discard Cinnamon Rolls
Replace all-purpose flour with a quality gluten-free flour blend plus 1 teaspoon of xanthan gum. Use a gluten-free sourdough discard and add extra binding agents like an additional egg to help with structure.
Vegan Sourdough Discard Cinnamon Rolls
Substitute dairy milk with almond or oat milk, butter with vegan butter or coconut oil, and eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
No-Yeast Sourdough Discard Cinnamon Rolls
Rely solely on the natural leavening power of your sourdough discard. This method requires longer rising times but offers the most pronounced sourdough flavor.
King Arthur Flour Inspired Variation
Inspired by King Arthur's popular recipe, this version includes a touch of potato flour for extra tenderness and a longer cold fermentation for enhanced flavor development.
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- Baking dish (9x13-inch or similar)
- Bench scraper or sharp knife
- Kitchen towel or plastic wrap
Storage
Room Temperature Storage
Sourdough discard cinnamon rolls will stay fresh at room temperature in an airtight container for 1-2 days.
Refrigerator Storage
For longer storage, refrigerate for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds before serving.
Freezer Storage
Freeze unfrosted baked rolls for up to 3 months. Thaw overnight in the refrigerator and warm before frosting and serving. Alternatively, freeze shaped unbaked rolls; thaw overnight in the refrigerator and allow to rise before baking.
Make-Ahead Options
The dough can be prepared up to 24 hours in advance and stored in the refrigerator. Shaped rolls can be refrigerated overnight for a convenient morning bake.
Tips for Perfect Sourdough Discard Cinnamon Rolls
- Use room temperature ingredients: Cold ingredients will slow down the rising process, especially important if not using additional yeast.
- Don't overwork the dough: Knead just until smooth and elastic to avoid tough rolls.
- Roll tightly: A tight spiral when rolling ensures the filling stays put and creates distinct layers.
- Use dental floss for cutting: For clean cuts that don't squish the roll, slide unflavored dental floss under the log, cross the ends, and pull.
- Watch the moisture level: Sourdough discard can vary in hydration; adjust flour or liquid as needed to achieve a soft, pliable dough.
Final Thoughts
Mastering sourdough discard cinnamon rolls opens the door to a world of creative baking that transforms kitchen waste into culinary treasures. The techniques you learn here; working with fermented dough, balancing tang with sweetness, and perfecting that spiral filling; transfer beautifully to other breakfast treats. Try scaling down to mini cinnamon rolls for portion-controlled brunch offerings, or level up to homemade sticky buns by adding a gooey caramel topping that perfectly complements the sourdough tang. For an impressive hybrid creation, apply your lamination skills to create sugar cruffins; those delightful croissant-muffin treats rolled in cinnamon sugar that showcase the natural fermentation flavor to perfection.
FAQs
Can I use sourdough discard for cinnamon rolls?
Yes, sourdough discard cinnamon rolls is perfect! The natural tang complements the sweet cinnamon filling beautifully, adding complexity while reducing waste. For best results, use discard that's been fed within the past week. You can use it as the sole leavening agent (allowing for longer rise times) or combine it with commercial yeast for quicker results with that signature sourdough flavor.
What uses the most sourdough discard?
Pancakes, sourdough discard cinnamon rolls, waffles, and quick breads typically use the largest amounts of sourdough discard; often 1-2 cups per recipe. Cinnamon rolls are also excellent for using significant quantities (usually 1+ cup per batch). For maximum discard usage, consider making multiple recipes simultaneously: cinnamon rolls for breakfast, crackers for snacking, and chocolate cake for dessert. Discard freezes well, so you can collect it for larger batch recipes.
Is sourdough good for cinnamon rolls?
Sourdough is excellent for cinnamon rolls! It adds complex tangy notes that perfectly balance the sweet filling, creating a more sophisticated flavor profile than traditional rolls. The fermentation process breaks down some proteins, potentially making them easier to digest. Sourdough cinnamon rolls also stay fresh longer due to the natural preservative effects of the acids. Many bakers prefer them for their unique taste and improved keeping qualities.
When can I bake with my sourdough discard?
You can bake with sourdough discard at any point after removing it from your starter. For recipes with added leavening (commercial yeast, baking powder/soda), the discard can be completely inactive; even straight from the refrigerator. For recipes relying solely on the discard for leavening, it works best when 1-7 days old. Even very old discard can be used for flavor in recipes with other leavening agents, though it may need refreshing if older than 2-3 weeks.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this sourdough discard cinnamon rolls:
Sourdough Discard Cinnamon Rolls
Equipment
- 1 Large mixing bowl For mixing and kneading dough
- 1 Measuring set Cups and spoons
- 1 Rolling pin To flatten the dough
- 1 9x13 inch pan For baking rolls
- 1 Bench scraper Or knife for cutting
- 1 Kitchen towel Or plastic wrap to cover during rising
Ingredients
For the Dough
- 3½ cups All-purpose flour
- ¼ cup Sugar
- 2 teaspoon Instant yeast Optional, speeds up rise
- 1 teaspoon Salt
- 1 cup Sourdough discard Unfed starter
- ¼ cup Butter Melted
- 1 Egg Large
- ½ cup Milk Warm
For the Filling
- ¾ cup Brown sugar
- 2 tablespoon Cinnamon Ground
- ¼ cup Butter Softened
- Optional add-ins Chopped nuts or raisins
For the Frosting
- 4 oz Cream cheese Softened
- ¼ cup Butter Softened
- 1½ cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- tablespoon Heavy cream Optional, for consistency
Instructions
- Combine dry and wet dough ingredients and knead until smooth.
- Let dough rise in a covered bowl until doubled.
- Mix filling and roll dough into a rectangle. Spread butter and sprinkle cinnamon-sugar.
- Roll up dough tightly and cut into 12 rolls.
- Place rolls in pan, cover, and let rise again until puffy.
- Bake at 375°F for 20–25 minutes until golden.
- Beat frosting ingredients together until fluffy.
- Spread frosting over warm rolls and serve immediately.
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