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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Course: Breakfast, Brunch, Dessert

Cuisine: American, Sourdough

Prep Time: 25

Cook Time: 25

Rise Time: 2

Total Time: 2 50

Servings: rolls

Calories: 320kcal

Cost: $5

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.

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.

Nutrition