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Golden sourdough discard cinnamon rolls with melting frosting on a white counter. A cozy homemade treat taken overhead in natural light.

Sourdough Discard Cinnamon Rolls

Soft, gooey, and naturally tangy, these sourdough discard cinnamon rolls are the perfect way to turn extra starter into a comforting breakfast treat. This make-ahead-friendly recipe includes rich cinnamon filling and a creamy frosting, with options for no yeast, overnight rise, and even gluten-free or vegan variations.
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Prep Time 25 minutes
Cook Time 25 minutes
Rise Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American, Sourdough
Calories: 320
Ingredients Equipment Method Notes

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

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

Method
 

  1. Combine dry and wet dough ingredients and knead until smooth.
  2. Let dough rise in a covered bowl until doubled.
  3. Mix filling and roll dough into a rectangle. Spread butter and sprinkle cinnamon-sugar.
  4. Roll up dough tightly and cut into 12 rolls.
  5. Place rolls in pan, cover, and let rise again until puffy.
  6. Bake at 375°F for 20–25 minutes until golden.
  7. Beat frosting ingredients together until fluffy.
  8. Spread frosting over warm rolls and serve immediately.

Notes

You can refrigerate the rolls before the second rise for an overnight option. For vegan or gluten-free modifications, use appropriate substitutes for dairy, egg, and flour.