Name: Sourdough Discard Cinnamon Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup sourdough discard (unfed, room temp); 1/2 cup warm milk; 1/4 cup granulated sugar; 1/4 cup melted butter; 1 egg; 2 1/4 cups all-purpose flour; 1 tsp instant yeast; 1/2 tsp salt; 1/3 cup brown sugar; 1 1/2 tsp cinnamon; 2 tbsp softened butter; 1 cup powdered sugar; 1–2 tbsp milk; 1/2 tsp vanilla extract

Soft, gooey, and incredibly comforting, these Sourdough Discard Cinnamon Rolls are the perfect solution for leftover starter. I love making these when I want something cozy and sweet without wasting a bit of my sourdough discard. Each roll is fluffy and tender, filled with a warm cinnamon-sugar swirl, and finished with a silky glaze that melts into every crevice. Whether I’m serving them for breakfast, brunch, or dessert, they always disappear fast.

Why You’ll Love This Recipe

I enjoy this recipe not just for the taste but because it helps me use up sourdough discard in a delicious way. The dough is soft and easy to work with, and it rises beautifully. The combination of brown sugar and cinnamon inside gives the rolls that perfect gooey center, while the simple glaze pulls everything together. It’s great for anyone like me who wants a homemade treat that feels special but isn’t complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

1 cup sourdough discard (unfed, room temp)

1/2 cup warm milk

1/4 cup granulated sugar

1/4 cup melted butter

1 egg

2 1/4 cups all-purpose flour

1 tsp instant yeast

1/2 tsp salt

For the filling:

1/3 cup brown sugar

1 1/2 tsp cinnamon

2 tbsp softened butter

For the glaze:

1 cup powdered sugar

1–2 tbsp milk

1/2 tsp vanilla extract

Directions

In a large mixing bowl, I combine warm milk, sugar, melted butter, egg, and sourdough discard. I stir until everything is well blended.

Then I add flour, yeast, and salt. I mix until a soft dough forms and knead for 5–7 minutes by hand or with a dough hook until the dough is smooth and elastic.

I place the dough in a greased bowl, cover it, and let it rise for about 1–1.5 hours or until it doubles in size.

After the rise, I punch down the dough and roll it out into a 12×8 inch rectangle.

I spread the softened butter across the dough, then mix brown sugar and cinnamon and sprinkle the mixture evenly over the buttered surface.

Starting from the long edge, I roll the dough tightly to form a log and slice it into 9 even rolls.

I place the rolls in a greased 9×9 inch baking pan, cover them, and let them rise again for 30–45 minutes until they look puffy.

I preheat the oven to 350°F (175°C) and bake the rolls for 22–25 minutes, or until they’re lightly golden on top.

While they bake, I whisk together the powdered sugar, milk, and vanilla extract for the glaze, adjusting the milk to get the consistency I want.

Once the rolls are slightly cooled, I drizzle the glaze over the top and serve warm.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 25 minutes

Rising Time: 1 hour 45 minutes

Total Time: 2 hours 15 minutes

Servings: 9 cinnamon rolls

Calories: 290 kcal per roll

Variations

I sometimes change things up depending on what I have on hand. I’ve used cream cheese glaze instead of the vanilla glaze for a richer topping. Adding chopped pecans or raisins into the filling gives a nice texture and extra flavor. I’ve also used almond extract in the glaze for a different twist. For a seasonal version, I like to add a pinch of nutmeg or pumpkin spice to the filling.

Storage/Reheating

To store, I keep the cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want to reheat them, I microwave a roll for 15–20 seconds or warm them in a low oven (around 300°F) for 10 minutes. If I want to freeze them, I wrap the unglazed rolls individually and freeze them. When ready to eat, I thaw and reheat before adding the glaze.

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FAQs

How do I know when the dough has risen enough?

I look for it to double in size. If I gently press a finger into the dough and the indentation remains without bouncing back quickly, it’s ready.

Can I make these the night before?

Yes, I prepare the rolls and place them in the baking pan, cover, and refrigerate overnight. In the morning, I let them come to room temperature and rise for about 45 minutes before baking.

What can I use if I don’t have sourdough discard?

If I don’t have discard, I use plain yogurt or buttermilk to mimic the tang, though the flavor won’t be exactly the same.

Can I freeze baked cinnamon rolls?

Yes, I freeze them after they’re baked (without glaze). When ready to serve, I thaw, reheat, and glaze them fresh.

Why is my dough too sticky?

Sometimes humidity or flour type affects the dough. I add a tablespoon of flour at a time if the dough is too sticky to handle, but I try not to add too much so the rolls stay soft.

Conclusion

These sourdough discard cinnamon rolls are one of my favorite ways to turn leftovers into something special. They’re soft, gooey, and full of cinnamon flavor, making them perfect for any time I need a cozy treat. With simple ingredients and easy steps, they’re a great way to make the most of sourdough baking at home.

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