Fluffy Sourdough Discard Cinnamon Rolls

Author: A brown haired girl. Tina Bevk

Sourdough Discard Cinnamon Rolls are my favorite way to use up extra sourdough discard, and they never disappoint! These rolls are soft, fluffy, and packed with a sweet cinnamon filling that makes the house smell amazing while they bake. The best part? You don’t even need to frost them – they’re delicious enough all on their own!

Close up of cinnamon rolls.

I love making these on a lazy weekend morning or when I want to treat the family to something special. They’re easy to throw together, and I have not yet met a person who won’t eat them (my kids included!).

If you’re having a patient day, you can also try out my standard (meaning no yeast) Cinnamon Rolls With Pecans and Maple Syrup or (if you’re reading this in the fall) Sourdough Pumpkin Cinnamon Rolls.

Close up of cinnamon rolls.

📖Printable Recipe

Close up of cinnamon rolls.

Fluffy Sourdough Discard Cinnamon Rolls

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These rolls are soft, fluffy, and packed with a sweet cinnamon filling that makes the house smell amazing while they bake. The best part? You don't even need to frost them – they're delicious enough all on their own!
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Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 3 hours
Servings 8 rolls
Calories 391

Ingredients 

Dough

  • 200 grams sourdough starter discard, 100% hydration
  • 200 grams all purpose flour
  • 175 grams bread flour
  • 100 grams milk whole, warmed
  • 60 grams butter unsalted, melted
  • 50 grams sugar
  • 7 grams instant yeast
  • 7 grams salt
  • 1 egg

Cinnamon Filling

  • 100 grams brown sugar
  • 60 grams butter unsalted, softened
  • 4 grams cinnamon ground

Instructions

  • Warm the milk in the microwave for about 1 1/2 minutes or heat it on the stove. Add the melted butter and sourdough discard to the warm milk in a stand mixer bowl with a dough hook. Mix lightly to combine. Sprinkle the instant yeast on top, allowing it to activate for about 10-20 seconds until you smell the yeast starting to bloom.
  • Add the granulated sugar, egg, and salt to the milk mixture. Gradually add most of the all-purpose and bread flours, reserving about 60g of flour to adjust the dough as needed. Begin kneading the dough on low speed, adding the remaining flour as needed until the dough is tacky but not overly sticky. Knead for 8-10 minutes until the dough is smooth and elastic.
  • Transfer the dough to a large, greased bowl. Cover it with a tea towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size. I like to use a slightly warmed oven or dough mat to speed up this process.
  • While the dough rises, make the cinnamon filling. In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until fully combined. Set aside.
  • Once the dough has doubled in size, transfer it to a lightly floured surface. Roll it out into a rectangle approximately 16 inches by 12 inches. Spread the cinnamon filling evenly over the dough, reaching all the way to the edges. Starting from the long side closest to you, tightly roll the dough into a log. Pinch the seam to seal.
  • Flip the rolled dough seam-side down and slice it into 8 equal pieces. Place the rolls into a large glass dish lined with parchment paper or greased well. Cover the rolls and allow them to rise for about 1 hour, or until they are puffed and touching each other.
  • Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, until they are golden brown and the centers are cooked through. If you like gooey rolls, check the centers at 25 minutes; otherwise, bake until slightly firm.
  • Once baked, remove the rolls from the oven and let them cool for about 5 minutes before serving warm. Enjoy them as is, or top with your favorite frosting or glaze, though they’re delicious even without it!

Notes

  • If your sourdough discard is straight from the fridge, make sure your milk is a bit warmer to compensate. This will help the yeast activate and ensure the dough rises properly.
  • When rolling up the dough, make sure it’s tightly rolled to avoid gaps between the layers. This will help the cinnamon filling stay evenly distributed throughout the rolls.
Tried this recipe?Mention @tinadoessourdough

Nutrition

Serving: 1roll | Calories: 391kcal | Carbohydrates: 60g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 453mg | Potassium: 106mg | Fiber: 2g | Sugar: 19g | Vitamin A: 427IU | Vitamin C: 0.02mg | Calcium: 45mg | Iron: 2mg

Ingredients

  • Whole milk: Warmed to activate the yeast and create a soft dough.
  • Unsalted butter: Adds richness to both the dough and the cinnamon filling.
  • Sourdough discard: Provides a subtle tang and adds depth to the dough’s flavor.
  • Instant yeast: Helps the dough rise quickly while complementing the sourdough.
  • Granulated sugar: Adds sweetness to the dough and helps with the browning.
  • Egg: Binds the dough and adds a soft, tender texture.Salt: Enhances all the flavors in the dough.
  • All-purpose flour and bread flour: A combination of both flours creates a balanced dough that’s soft yet sturdy enough to hold its shape.
  • Brown sugar and cinnamon: These make up the classic sweet, spiced filling for the rolls.

See recipe card for quantities.

How to Make Sourdough Discard Cinnamon Rolls

Dough n a stainless steel bowl.

STEP 1: Warm the milk in the microwave for about 1 1/2 minutes or heat it on the stove. Add the melted butter and sourdough discard to the warm milk in a stand mixer bowl with a dough hook. Mix lightly to combine. Sprinkle the instant yeast on top, allowing it to activate for about 10-20 seconds until you smell the yeast starting to bloom.

STEP 2: Add the granulated sugar, egg, and salt to the milk mixture. Gradually add most of the all-purpose and bread flours, reserving about 60g of flour to adjust the dough as needed. Begin kneading the dough on low speed, adding the remaining flour as needed until the dough is tacky but not overly sticky. Knead for 8-10 minutes until the dough is smooth and elastic.

STEP 3: Transfer the dough to a large, greased bowl. Cover it with a tea towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size. I like to use a slightly warmed oven or dough mat to speed up this process.

Rolled out dough on a table.

STEP 4: While the dough rises, make the cinnamon filling. In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until fully combined. Set aside.

STEP 5: Once the dough has doubled in size, transfer it to a lightly floured surface. Roll it out into a rectangle approximately 16 inches by 12 inches.

Rolled out dough on a table with toppings.

Spread the cinnamon filling evenly over the dough, reaching all the way to the edges. Starting from the long side closest to you, tightly roll the dough into a log. Pinch the seam to seal.

Unbaked cinnamon rolls in a glass pan.

STEP 6: Flip the rolled dough seam-side down and slice it into 8 equal pieces. Place the rolls into a large glass dish lined with parchment paper or greased well.

Unbaked cinnamon rolls in a glass pan.

Cover the rolls and allow them to rise for about 1 hour, or until they are puffed and touching each other.

Close up of cinnamon rolls.

STEP 7: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, until they are golden brown and the centers are cooked through. If you like gooey rolls, check the centers at 25 minutes; otherwise, bake until slightly firm.

STEP 8: Once baked, remove the rolls from the oven and let them cool for about 5 minutes before serving warm. Enjoy them as is, or top with your favorite frosting or glaze, though they’re delicious even without it!

Hint: If your sourdough discard is straight from the fridge, make sure your milk is a bit warmer to compensate. This will help the yeast activate and ensure the dough rises properly.

Baking Schedule

Night Before (Optional):

  • 8:00 PM: Feed your sourdough starter if you need to refresh it for the discard.

Morning:

  • 7:00 AM: Warm the milk and butter, mix the dough, and knead it. Let the dough rise for 1-2 hours.
  • 9:00 AM: Roll out the dough, add the cinnamon filling, and shape the rolls.
  • 9:30 AM: Let the rolls rise for about 1 hour.

Mid-Morning:

  • 10:30 AM: Preheat the oven and bake the rolls for 25-30 minutes.
  • 11:00 AM: Let the rolls cool for 5 minutes and serve warm!

Enjoy these freshly baked cinnamon rolls for brunch or a late breakfast!

Substitutions & Variations

  • Gluten-free: This recipe won’t work as-is for gluten-free, but you can try a gluten-free flour blend specifically formulated for yeasted doughs.
  • Dairy-free: Substitute the milk and butter with plant-based alternatives. Almond milk and vegan butter work well.
  • Extra flavor: Add a teaspoon of ground nutmeg or cardamom to the cinnamon filling for an extra layer of spice

💭Crucial Success Tips

When rolling up the dough, make sure it’s tightly rolled to avoid gaps between the layers. This will help the cinnamon filling stay evenly distributed throughout the rolls.

FAQ

Can I make these ahead of time?

Yes! You can prepare the rolls and let them proof in the fridge overnight, then bake them the next morning.

How do I know when the rolls are done?

Check the center of the rolls using a knife. If the dough is no longer sticky and is baked through, they are ready.

More Sourdough Discard Recipes

How To Store Sourdough Discard Cinnamon Rolls

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days.

They also freeze well—just wrap them individually in plastic wrap and store in the freezer for up to 2 months. Thaw overnight and reheat before enjoying.

Author: Tina Bevk

Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.

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4 Comments

  1. 4 stars
    These cinnamon rolls are so good! I will definitely be using this as my go to recipe from now. The only change I would make would be to double the filling, but that’s because we like super filled rolls around here

    1. Hi Bonnie!

      I’m glad you enjoyed the cinnamon rolls! About the filling—I’ve thought about increasing it since my family also likes them extra sweet, but I wasn’t sure. Your feedback helps a lot! It’s good to know others might like more filling too. Thanks for letting me know, and happy baking with your new favorite recipe!

  2. I am making these now. If I wanted to, could I freeze them after putting in a pan to rise and then bring them out of the freezer to thaw and rise, then bake. Or would I let them rise, then freeze in pan. Thaw and bake?

    1. Hi Dona!

      Yes, you can absolutely freeze these before baking! What I usually do is: after the second rise, I freeze them. Then when I want to bake them, I thaw them in the fridge (usually I do this overnight, they need about 12 hours), then bake them as usual.

      I hope this helps!

      Tina