30-Minute Sourdough Discard Cinnamon Rolls

Why make this recipe

30-Minute Sourdough Discard Cinnamon Rolls are delicious and easy to make. They are a great way to use leftover sourdough discard, turning something that could go to waste into a sweet treat. Plus, they don’t take much time, making them perfect for a cozy morning or a quick treat during the day. These rolls are soft, gooey, and flavored with cinnamon, making them a favorite for all ages.

How to make 30-Minute Sourdough Discard Cinnamon Rolls

Ingredients

• 1 cup (240g) sourdough discard (unfed, cold from fridge is fine)
• 1½ cups (180g) all-purpose flour (plus up to ½ cup extra, as needed)
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 6 tbsp (85g) cold unsalted butter, cubed
• ⅓ cup (80ml) milk (plus more if needed)
• 1 tsp vanilla extract
• ¼ cup (50g) brown sugar (or more, to taste)
• 1 tbsp ground cinnamon
• 2 tbsp (28g) softened unsalted butter
• ½ cup (60g) powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract

Directions

Make the Dough: In a large mixing bowl, whisk together 1½ cups flour, sugar, baking powder, and salt. Add cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the sourdough discard, milk, and vanilla until a soft, slightly sticky dough forms. Add more flour, 1 tablespoon at a time, if needed to make the dough workable.

Knead Gently: Turn the dough out onto a floured surface. Gently knead 3–4 times—just enough to bring it together without overworking.

Roll and Fill: Roll the dough into a 10×14-inch rectangle. Spread softened butter over the surface. Mix brown sugar and cinnamon, then sprinkle evenly. Roll the dough tightly from the long side into a log. Slice into 8 even rolls.

Optional Chill: If dough is still sticky, place the sliced rolls on a baking tray and refrigerate for 10–15 minutes for easier handling.

Bake: Preheat oven to 400°F (200°C). Place rolls in a parchment-lined 9-inch round pan or on a small baking sheet. Bake for 15–20 minutes, or until golden brown and fully baked in the center. Some ovens may require up to 25 minutes.

Glaze: While rolls are baking, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls right out of the oven.

Serve: Enjoy immediately while warm, soft, and gooey!

How to serve 30-Minute Sourdough Discard Cinnamon Rolls

These cinnamon rolls are best served warm right out of the oven. You can enjoy them plain or with a drizzle of the sweet glaze on top. They pair well with a hot cup of coffee or tea, making them perfect for breakfast or a sweet afternoon snack.

How to store 30-Minute Sourdough Discard Cinnamon Rolls

If you have any leftover rolls, store them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for longer storage, up to 5 days. To reheat, warm them in the microwave for a few seconds or in an oven at low heat until just warm.

Tips to make 30-Minute Sourdough Discard Cinnamon Rolls

1. Make sure your sourdough discard is straight from the fridge; it works better for this recipe.
2. If your dough is too sticky, add more flour gradually while mixing.
3. For extra flavor, add nuts or raisins into the filling along with the cinnamon and sugar.

Variation

You can easily customize these cinnamon rolls! Try adding chocolate chips for a sweet twist or use different spices like nutmeg for a unique flavor. You can also experiment with different types of icing or frostings to top the rolls.

FAQs

Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter instead of the discard, but it may alter the texture slightly, making the rolls fluffier.

Can I freeze these cinnamon rolls?
Yes, you can freeze the unbaked rolls before the baking step. Just place them in the freezer, and once they are firm, transfer them to a freezer bag. When you’re ready to bake, let them thaw overnight in the refrigerator and then bake as directed.

How can I make the dough less sticky?
If the dough is sticky, add more flour, a little at a time, while mixing until it reaches a workable consistency. Be careful not to overdo it, as too much flour can make the rolls dense.

30-Minute Sourdough Discard Cinnamon Rolls

Delicious and easy cinnamon rolls made with sourdough discard, perfect for a cozy morning treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 rolls

Course: Breakfast, Snack

Cuisine: American

Calories: 240

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 1 cup sourdough discard (unfed, cold from fridge is fine)
• 1.5 cups all-purpose flour (plus up to ½ cup extra, as needed)
• 2 tbsp sugar
• 1 tbsp baking powder
• 0.5 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 0.33 cup milk (plus more if needed)
• 1 tsp vanilla extract

Filling Ingredients

• 0.25 cup brown sugar (or more, to taste)
• 1 tbsp ground cinnamon

Glaze Ingredients

• 2 tbsp softened unsalted butter
• 0.5 cup powdered sugar
• 1 tbsp milk
• 0.5 tsp vanilla extract

Method

 

Preparation

1. In a large mixing bowl, whisk together 1½ cups flour, sugar, baking powder, and salt.
2. Add cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in the sourdough discard, milk, and vanilla until a soft, slightly sticky dough forms.
4. Add more flour, 1 tablespoon at a time, if needed to make the dough workable.

Kneading

1. Turn the dough out onto a floured surface. Gently knead 3–4 times—just enough to bring it together without overworking.

Rolling and Filling

1. Roll the dough into a 10×14-inch rectangle.
2. Spread softened butter over the surface.
3. Mix brown sugar and cinnamon, then sprinkle evenly.
4. Roll the dough tightly from the long side into a log.
5. Slice into 8 even rolls.
6. If dough is still sticky, place the sliced rolls on a baking tray and refrigerate for 10–15 minutes for easier handling.

Baking

1. Preheat oven to 400°F (200°C).
2. Place rolls in a parchment-lined 9-inch round pan or on a small baking sheet.
3. Bake for 15–20 minutes, or until golden brown and fully baked in the center. Some ovens may require up to 25 minutes.

Glazing

1. While rolls are baking, whisk together powdered sugar, milk, and vanilla until smooth.
2. Drizzle over warm rolls right out of the oven.

Serving

1. Enjoy immediately while warm, soft, and gooey!

Notes

These cinnamon rolls are best served warm right out of the oven. They pair well with a hot cup of coffee or tea for breakfast or a sweet afternoon snack. Store any leftovers in an airtight container for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave or low oven before serving.