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Sourdough Discard Cinnamon Rolls

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​This easy recipe for Sourdough Discard Cinnamon Rolls has a one-hour rise time, making for a quick and delicious sourdough dessert!

Includes alternative instructions for a classic fermentation method, as well as for make-ahead, overnight, and freezing options.

Lifting a cinnamon roll from a cast iron skillet.

If I had to choose just one bakery item to eat for the rest of my life - it would be a really tight battle between cinnamon rolls and croissants.

Cinnamon rolls are fragrant, fluffy, and absolutely intoxicating when smothered with an ample layer of cream cheese frosting. They are the ultimate dessert in my opinion, and since you're here - I'm guessing you feel the same kind of way.

After you've taken on your first loaf of sourdough bread, it isn't long before you're looking for all kinds of ways to incorporate starter into your baked goodies. And why not make sourdough cinnamon rolls?

While this recipe can be made using a traditional long fermentation method, I've adapted it to use yeast so it can be made with leftover sourdough discard. This means it's ready in just a few hours, and it's perfect for both beginners and those who have a huge stash of discard in their fridge they need to work through.

This recipe is easy to make, smells AH-MAY-ZING, is perfect for brunch, and is a delightful way to wake up on Christmas morning. Who can resist the smell of cinnamon and yeasty dough circulating through the halls? I know I can't!

Why You'll Love This Recipe:

  • 1 hour rise time. Since this recipe uses sourdough discard instead of sourdough starter, we use some yeast to help things along. This means you'll have a first rise of about 1 hour, and a second rise of just 10 minutes!
  • Uses sourdough discard. Any sourdough baker knows about the dilemma of having too much sourdough discard left over. Put it to good use in these delicious and fragrant cinnamon rolls!
  • Perfect for special occasions. Whether it's a special birthday or Christmas morning, cinnamon rolls make the best breakfast - period! These can even be prepared in advance the night before and baked fresh in the morning.
  • Sourdough flavor. While these are made like traditional cinnamon rolls, they still have a hint of sourdough flavor - while still having the classic yeasty and buttery taste you're used to.

Ingredients

The ingredients needed to make sourdough cinnamon rolls, including starter, flour, milk, sugar, brown sugar, and cinnamon.

For the Dough

  • Sourdough discard: You will need some leftover sourdough discard. Freshly discarded sourdough starter is ideal as it is still room temperature, but refrigerated discard works just fine.
  • Flour: Use either all purpose or bread flour for this recipe. Unbleached or regular - it's totally up to you!
  • Yeast: I highly recommend using instant yeast for this recipe. It rises very quickly and requires no proofing. If you are using active dry yeast, proof it in the warmed milk mixture with some of the sugar whisked in.
  • Butter: This will need to be softened. Either salted or unsalted is fine. If your butter is very salty, scale back the salt in the recipe by a pinch or two.
  • Baking basics: Sugar, salt, whole milk, and one large egg.

The Filling

  • Butter: This will need to be softened and can be salted or unsalted, according to your preference.
  • Brown sugar: You will need ⅓ cup of packed brown sugar, or about 67 grams.
  • Cinnamon: You can't have cinnamon rolls without some ground cinnamon, now can you!?
  • Vanilla extract: This is an optional ingredient, but we really love the flavor that it imparts.

Cream Cheese Frosting

  • Cream cheese: You will need 6 ounces of softened cream cheese, which is ¾ of a typical 8 ounce package. Be sure to use brick-style cream cheese, not whipped.
  • Butter: A few tablespoons adds the perfect flavor and texture to the cream cheese frosting.
  • Powdered sugar: Also known as confectioner's sugar or icing sugar.
  • Vanilla extract: Another kiss of vanilla makes this frosting extra delicious.

Tools and Equipment

  • Medium baking dish (this makes for a softer cinnamon roll)
  • OR Cast iron skillet
  • Pizza cutter (or sharp knife)
  • Rolling pin
  • Large bowl

How to Make Sourdough Cinnamon Rolls with Discard

Warming milk and butter and forming a soft dough by adding flour, sugar, and salt.
  1. Add the flour, sugar, and salt to a large bowl and whisk to combine. Set aside.
  2. Pour the milk into a small saucepan, along with 3 tablespoons of butter. Heat over low-medium heat until it reaches about 95-110ºF (35-43ºC).
  3. Add the yeast to the warm milk and butter mixture.
  4. Whisk until the yeast dissolves.
  5. Pour the milk and yeast mixture into the flour.
  6. Stir until incorporated.
Adding egg and sourdough discard to a soft dough to form cinnamon roll dough.
  1. Add the sourdough discard and egg to the flour and milk mixture.
  2. Stir well until a soft dough forms.
  3. Transfer the dough to a floured surface, and knead for 4-5 minutes with floured hands, adding more flour to the surface if the dough begins to stick.
  4. Lightly grease a large bowl and place the kneaded dough ball inside; turn to coat with the oil. Set aside for about 10 minutes while you prepare the filling.
  5. Prepare the filling. Add 3 tablespoons of softened butter, ⅓ cup of brown sugar, 1 tablespoon of cinnamon, and ½ teaspoon vanilla extract to a bowl.
  6. Stir everything together until a soft paste forms.

Rolling, Shaping, and Baking

Adding cinnamon filling to dough, then rolling it up into cinnamon rolls.
  1. Roll the dough out into a rectangle that measures roughly 8" by 14".
  2. Spread the brown sugar cinnamon mixture on top of the dough, leaving a margin around the edges.
  3. Use a pizza cutter to slice the dough into 8 strips (they should be 1.75" thick and 8" long). Roll each strip into a spiral.
  4. Place the rolled up cinnamon rolls into a baking dish lined with parchment paper.
  5. Cover the rolls and allow to rise until doubled, about 60-90 minutes.
  6. Bake the proofed rolls in a 375ºF (190ºC) oven for 25-30 minutes, or until they are no longer doughy in the center.

Top tip: I recommend covering the rolls halfway with foil to prevent excess browning.

Adding the Cream Cheese Frosting

Combining cream cheese and powdered sugar to make a cinnamon roll frosting.
  1. Add 6 ounces of cream cheese to a large bowl and beat with an electric mixture until smooth and creamy. Scrape down the sides of the bowl, then add the butter and beat the mixture again until smooth.
  2. To the cream cheese mixture, add the powdered sugar and vanilla extract.
  3. Mix once again until smooth and well combined, scraping down the sides of the bowl as needed.
  4. Once the baked rolls have cooled considerably, spread the cream cheese frosting on top.

Alternatively, you can reserve the frosting and add it to individual sourdough cinnamon rolls as you're ready to serve them.

Lifting a cinnamon roll from a cast iron skillet.

Storing and Freezing

If you plan on having leftovers, I recommend that you leave the cream cheese frosting on the side, and add some to each cinnamon roll as needed.

  • Unfrosted cinnamon rolls store well at room temperature (for 1-2 days), which maintains their texture.
  • Frosted cinnamon rolls must be stored in the refrigerator.
  • Both frosted and unfrosted cinnamon rolls can be stored for up to 5 days in the refrigerator.
  • For the best results, warm before serving.

Can I Freeze Sourdough Cinnamon Rolls?

Yes, you can easily freeze homemade sourdough cinnamon rolls!

  • Baked rolls should be cooled completely, wrapped tightly, and frozen for up to 3 months.
  • Thaw and warm before serving.
  • Unbaked rolls can be wrapped and frozen for up to 3 months.
  • Thaw completely, then allow to proof at room temperature for 1-2 hours, or until puffy.
  • Bake fresh as directed in the recipe.

Overnight or Make-Ahead Option

  • Prepare the dough OR the assembled rolls the night before. Once the rolls are assembled (or dough is prepared and kneaded), cover and refrigerate.
  • The next day, remove from the fridge and allow the assembled rolls to rise in a warm environment for about an hour (or until doubled in size).
  • Bake as directed.
  • If preparing the dough in advance...
    • The dough should have doubled in the refrigerator overnight. If it didn't, let it rise in a warm place until it's puffy and proofed.
    • Roll out the dough and assemble the rolls. Rest for 10 minutes.
    • Bake as directed in the recipe.
A cinnamon roll on a white plate, surrounded by cinnamon sticks, and a full pan of cinnamon rolls.

What if I want to use active dry yeast instead?

Instant yeast is my preference for quick breads as it requires no additional proofing and can be added directly to the dough. That being said, some folks only keep active dry yeast on hand.

  • To use active dry yeast, heat the milk to about 95-110ºF (35-43ºC).
  • Be careful not to overheat the milk, as that can kill the yeast.
  • Sprinkle in 1-2 tablespoons of the sugar for the dough into the milk and whisk to combine.
  • Add the active dry yeast and stir.
  • Allow to proof for about 5-10 minutes, or until the yeast is foamy and bubbly.
  • Pour the milk mixture into the flour mixture, and proceed with the recipe as directed.

Can I make this recipe without yeast?

Yes, this recipe for sourdough discard can be made without yeast if you use a traditional sourdough proofing method.

  • Instead of using the yeast, use active sourdough starter and allow the dough to proof at room temperature for 1.5-2 hours.
  • Then, transfer to the refrigerator to proof overnight for about 8-12 hours.
  • Once the dough has roughly doubled in size, take it out and roll it out as directed in the recipe.
  • Prepare the filling and slice the rolls as directed, then allow to proof at room temperature for 1-2 hours, or until puffy.
  • Bake as directed in the recipe.
A cast iron skillet filled with cinnamon rolls that are topped with cream cheese frosting.

Recipe FAQs

What's better for cinnamon rolls: all purpose flour or bread flour?

While either type of flour can be used, you'll find that bread flour creates a smoother dough that has a fluffy interior and the perfect texture. That being said, all-purpose is what most people have on hand and that's a perfectly fine option for making homemade cinnamon rolls.

Can I use melted butter instead of softened?

I recommend using softened butter for the cinnamon filling rather than melted. Softened butter forms a paste with the cinnamon and brown sugar, making it easy to spread. Using melted butter would cause pooling and leakage, which obviously isn't ideal. If you forgot to set your butter out to soften, try melting the butter and adding it to the refrigerator for 10-15 minutes, stirring often. This semi-melted butter will still form a paste that's easy to spread.

Can I make this recipe with active starter?

Yes, these sourdough discard cinnamon rolls can be made with active starter instead of yeast. Allow the dough to proof at room temperature for 1.5-2 hours, then place in the refrigerator to cold proof for 8-12 hours. Roll out the dough, add the filling, and shape the rolls. Place the assembled rolls in a baking dish and allow to rise for 1-2 hours, or until puffy.

Should I bake my cinnamon rolls in a cast iron skillet or a baking dish?

While nothing looks as rustic and charming as fluffy cinnamon rolls in a cast iron pan, how you bake your rolls will depend on the texture you like. If you prefer a softer, fluffier cinnamon roll - use a baking dish. If you like a firm texture that's more bread-like - use a cast iron pan.

More Sourdough Discard Recipes

If you loved this sourdough discard cinnamon roll recipe, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @littlehomeinthemaking.

📖 Recipe

A cast iron skillet filled with cinnamon rolls topped with cream cheese frosting.

Sourdough Discard Cinnamon Rolls

These Sourdough Discard Cinnamon Rolls have a one-hour rise time and are a great way to use up extra discard.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Breakfast Recipes, Dessert, Dessert Recipes, Sourdough, Sourdough Desserts, Sourdough Discard, Sourdough Recipes
Cuisine: American
Keyword: Sourdough Breakfast, sourdough desserts, Sourdough Discard, sourdough discard recipes, sourdough quick breads, Sourdough Recipes
Prep Time: 40 minutes
Cook Time: 28 minutes
Rising time: 2 hours
Total Time: 3 hours 8 minutes
Servings: 8 rolls
Calories: 418kcal
Author: Dolly | Little Home in the Making

Ingredients

Dough

  • 100 grams sourdough discard about ½ cup stirred down
  • 294 grams flour all-purpose or bread flour (about 2 cups + 2 ½ tablespoons)
  • ¼ cup sugar (50 g)
  • ½ teaspoon salt (3g)
  • 130 grams whole milk (about ½ cup)
  • 3 tablespoons butter (43g)
  • 2 ¼ teaspoons instant yeast* (about 1 package - 7g or ¼ oz)
  • 1 large egg room temperature (57g)

Filling

  • 3 tablespoons butter softened, unsalted preferred, but salted is fine (43g)
  • ⅓ cup packed brown sugar (67g)
  • 1 tablespoon ground cinnamon (8g)
  • ½ teaspoon vanilla extract (2.5ml)

Cream Cheese Frosting

  • 6 ounces cream cheese softened to room temperature (170g)
  • 3 tablespoons butter softened to room temperature (unsalted preferred, but salted is fine) (43g)
  • 1 cup powdered sugar also known as confectioners sugar (120g)
  • 1 teaspoon vanilla extract (5ml)

Instructions

Making the Dough

  • Add the flour, sugar, and salt to a large bowl. Whisk to combine, then set aside.
  • Pour the milk into a small saucepan, then add the butter and heat over low-medium heat until the butter is melted and the mixture is warm (stir often). Don’t overheat - a range of 95-110ºF (35-43ºC) is ideal. (Note: This can be done in a microwave-safe bowl in 15-20 second intervals).
  • Add the yeast and whisk until it dissolves completely.
  • Pour the yeast, milk, and butter mixture into the dry ingredients, and stir until incorporated.
  • Add in the egg and sourdough discard, and mix with a silicone spatula or dough whisk until a soft dough forms.
  • Transfer the dough to a generously floured surface, and knead the dough for 4-5 minutes (with floured hands). Add more flour to the surface if needed (like if the dough is very sticky).
  • Lightly grease a large, clean bowl with avocado oil (or your favorite oil) and place the dough inside. Turn it once to coat.
  • Cover the bowl tightly with plastic wrap and allow the dough to rest for 10 minutes while you prepare the filling.

Filling the Rolls

  • Add 3 tablespoons of softened butter, ⅓ cup of brown sugar, 1 tablespoon of cinnamon, and ½ teaspoon of vanilla extract to a small bowl.
  • Fold the ingredients together until well combined and smooth.
  • Roll the dough into a rectangle that measures roughly 8X14” (20x36cm). I like to measure mine as I go, and tuck and make adjustments as needed.
  • Use a silicone or offset spatula to spread the cinnamon filling on the rectangle of dough, being careful not to tear the dough as you go.
  • Use a pizza cutter (or sharp knife) to slice the dough into 8 strips on the long side (so each strip is about 8 inches long and 1.75 inches wide).
  • Roll up each strip tightly into a cinnamon roll.

Baking the Rolls

  • Line the bottom of a medium baking dish (or 12” cast iron pan) with a custom-cut piece of parchment paper, and lightly grease the sides to prevent sticking.
  • Arrange the cinnamon rolls in the baking dish (or pan), leaving at least 1” between the rolls to allow for rising during baking.
  • Cover the pan with a damp towel (or foil) and allow them to rise in a warm area until doubled, about 60-90 minutes. (Note: I use my oven with the light turned on).
  • Once the rolls have doubled in size, preheat the oven to 375ºF (190ºC).
  • Bake for 25-30 minutes total. I recommend covering the rolls about halfway through baking with some foil - this will prevent excess browning. The rolls are done when they are no longer doughy in the center, and they have reached an internal temperature of around 195ºF (91ºC).
  • Remove from the oven and allow to cool for at least 15 minutes before frosting. My ideal is to allow them to cool for at least 45 minutes, but that’s just a preference since we don’t like very melty/thin icing. I also recommend removing the rolls from the hot pan to cool before adding the frosting.

The Frosting

  • Add the softened cream cheese to a medium bowl (or the bowl of a stand mixer). Beat with an electric mixer until soft and fluffy.
  • Now add in the butter and beat once again until completely incorporated.
  • Finally, add the powdered sugar and vanilla and mix until smooth, scraping down the sides of the bowl as necessary.
  • Use an offset spatula (or spoon) to spread the icing on the warm rolls.
  • Serve and enjoy!

Notes

*I like to use instant rise yeast for most baking recipes, as it can be added directly to the dough. If you only use active dry yeast, you can proof the yeast in the warm milk mixture along with 1-2 tablespoons of the sugar. 
Overnight/Make Ahead: You can prepare the dough OR the assembled rolls the night before. Simply prepare, cover, and refrigerate. The next morning, remove from the fridge and allow the assembled rolls to rise in a warm environment for about an hour (or until doubled in size). Some proofing would have started in the refrigerator.
Using ACTIVE Sourdough Starter: If you want to make this recipe using a traditional sourdough proofing method, you can use active starter instead of discard and exclude the yeast. Allow the dough to proof at room temperature for 1-2 hours, then place in the refrigerator for a cold ferment for 8-12 hours. Assemble the rolls, then allow them to rise until puffy - about 1-2 hours. Bake as directed. 
Storage: Unfrosted sourdough cinnamon rolls may be kept on the counter for 1-2 days. Frosted cinnamon rolls should be refrigerated and reheated before serving. Refrigerated rolls keep in an airtight container for up to 5 days.
Freezing: Baked rolls can be frozen for up to 3 months. Thaw and reheat before serving. Unbaked rolls can be frozen, then thawed, proofed, and baked fresh. 
Sourdough Discard: Room temperature discard works best. If you have a refrigerated sourdough starter, you can use it cold OR allow it to warm at room temperature. If using cold discard, you may need to allow the rolls to rise for longer (90+ minutes) in order for them to double.

Nutrition

Calories: 418kcal | Carbohydrates: 66g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 266mg | Potassium: 131mg | Fiber: 3g | Sugar: 31g | Vitamin A: 453IU | Vitamin C: 0.05mg | Calcium: 52mg | Iron: 2mg

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  1. Dolly | Little Home in the Making

    5 stars
    I love this recipe for those times when I want my sourdough dessert on the same day. I hope you all love it as much as we do!

    Reply
5 from 1 vote

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