Quick Sourdough Discard Cinnamon Rolls

Sourdough discard cinnamon rolls are the perfect solution when you want fresh, homemade rolls without the wait. These quick cinnamon rolls combine your unfed sourdough starter with active dry yeast to create soft, fluffy rolls in under an hour. No long proofing time needed!

I used to let my sourdough discard pile up in the fridge, feeling guilty about wasting it. Then I discovered this quick cinnamon roll recipe, and everything changed. Now I actually look forward to feeding my starter because it means I’m one step closer to warm, gooey cinnamon rolls for breakfast. The tangy hint from the sourdough discard pairs beautifully with the sweet cinnamon filling, creating a flavor combination that’s more interesting than regular cinnamon rolls. These sourdough discard cinnamon rolls are ready faster than a trip to the bakery, and they taste ten times better. Whether you’re making breakfast for your family or treating yourself on a lazy weekend morning, this easy cinnamon roll recipe delivers bakery-quality results with minimal effort. This recipe makes 9 generous rolls perfect for sharing.

What You’ll Need for These Quick Cinnamon Rolls

I always use room temperature ingredients when I can, but since we’re working fast here, cold sourdough discard straight from the fridge works perfectly. Pro tip: measure your flour correctly by spooning it into the cup and leveling it off. Scooping directly from the bag packs it down and you’ll end up with dry, tough rolls. You’ll also need a large mixing bowl, rolling pin, 9×9 inch baking dish, and parchment paper.

For the Dough:

• 1 ½ cups all-purpose flour, plus more for dusting
• 2 tablespoons granulated sugar
• ½ cup sourdough discard (unfed, straight from the fridge – any age or consistency works)
• ½ cup whole milk, warmed to 110°F (43°C)
• 1 teaspoon active dry yeast
• 4 tablespoons unsalted butter, melted

For the Filling:

• ¼ cup unsalted butter, softened
• ½ cup brown sugar, packed
• 2 tablespoons ground cinnamon

For the Icing:

• 1 cup powdered sugar
• 2-4 tablespoons whole milk or heavy cream
• ½ teaspoon vanilla extract

I recommend using dark brown sugar in the filling for a deeper molasses flavor, but light brown sugar works great too. Any age of discard works (1 day old or 2 weeks old), and thick or runny consistency both work fine since the flour adjusts the dough texture.

How to Make Sourdough Discard Cinnamon Rolls

I prefer working on a silicone baking mat for easy cleanup, but a lightly floured countertop works just as well. The key is not to skip the foaming step with the yeast. That tells you it’s alive and ready to work.

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish with butter or line with parchment paper. This prevents sticking and makes cleanup easier. The 9×9 inch size is important – a larger pan will cause the rolls to spread out and dry out, while a smaller pan crowds them.

Step 2: In a large bowl, whisk together the warm milk (should feel like bathwater, not hot) and active dry yeast. Let it sit for 5-10 minutes until foamy and bubbly on top. If it doesn’t foam, your yeast might be dead or the milk was too hot.

Step 3: Add the sourdough discard, melted butter, granulated sugar, and flour to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms. It will look rough and messy at first, that’s normal.

Step 4: Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it comes together into a smooth ball. The dough should feel slightly tacky but not sticky. If it’s too wet, add a tablespoon of flour at a time.

Step 5: Roll the dough out into a 9×12 inch rectangle. Try to keep the edges as straight as possible for even rolls. Use a ruler if you want to be precise.

Step 6: In a small bowl, mix together the softened butter, brown sugar, and cinnamon for the filling. Spread the mixture evenly over the dough, leaving a ½-inch border on one long side. This border helps seal the roll.

Step 7: Tightly roll the dough up, starting from the long side opposite the border. Keep the roll tight as you go to prevent gaps. Pinch the seam to seal it closed.

Step 8: Use a sharp knife or unflavored dental floss to cut the log into 9 equal pieces. For the dental floss method, slide it under the roll, cross the ends over the top, and pull. This prevents squishing. Each sourdough discard cinnamon roll should be about 1 ⅓ inches thick.

Step 9: Place the cinnamon rolls cut-side up in the prepared baking dish. They should be touching slightly, which helps them rise upward and stay soft.

Step 10: Bake for 20-25 minutes, or until the rolls are golden brown on top and cooked through in the center. The internal temperature should reach about 190°F if you want to check with a thermometer.

Step 11: While the rolls are baking, prepare the icing by whisking together the powdered sugar, milk (or cream), and vanilla extract until smooth. Start with 2 tablespoons of liquid and add more if needed for your desired consistency.

Step 12: Once the rolls are out of the oven, let them cool for 5 minutes before drizzling the icing on top. If you ice them too hot (within 2-3 minutes), the icing will melt completely and disappear. Serve warm for the best texture.

Perfect Pairings for Your Cinnamon Rolls

These sweet rolls shine at breakfast alongside savory items that balance the sugar.

Scrambled Eggs: The creamy, protein-rich eggs complement the sweet cinnamon filling and make this a more balanced breakfast. The soft textures work together beautifully.

Crispy Bacon: Salty, smoky bacon cuts through the sweetness of sourdough discard cinnamon rolls perfectly. The textural contrast between crispy bacon and soft rolls is chef’s kiss.

Fresh Fruit Salad: Bright, juicy fruits like strawberries, blueberries, and oranges add freshness and lighten up the rich cinnamon rolls. The acidity balances the sweet icing.

Hot Coffee or Cold Brew: A strong cup of coffee is the classic companion. The bitter notes enhance the sweet, tangy flavor of these sourdough cinnamon rolls and make everything taste more complex.

More Sweet Treats to Enjoy with These Cinnamon Rolls

These soft sourdough discard cinnamon rolls pair wonderfully with other breakfast favorites that round out a satisfying morning spread. For a complete brunch menu, serve them alongside hearty options like Southern Breakfast Enchiladas with Sausage Gravy or create a sweet and savory balance with Maple Bacon Cinnamon Rolls for those who love combining flavors.

If exploring more sourdough creations appeals to you, try the impressive Sourdough Cinnamon Roll Focaccia for a unique twist, or use leftover discard in savory Sourdough Discard Naan. For bread lovers, the crusty Crusty Mini Baguettes and aromatic Garlic Herb Dutch Oven Bread make excellent companions to any breakfast spread.

Keeping Your Cinnamon Rolls Fresh

Store leftover sourdough discard cinnamon rolls in an airtight container at room temperature for up to 2 days. They’ll stay soft if you seal them properly. For longer storage, refrigerate them for up to 5 days, but the texture gets slightly firmer.

To reheat, I recommend microwaving individual rolls for 15-20 seconds or warming the whole batch in a 300°F oven for 5-7 minutes. The oven method brings back that fresh-baked softness better than the microwave.

Pro tip: freeze unfrosted cinnamon rolls for up to 2 months. Wrap each roll individually in plastic wrap, then place them all in a freezer bag. Thaw overnight in the fridge and warm before adding fresh icing. This way you can enjoy warm sourdough discard cinnamon rolls anytime without the work. To make ahead: prepare through Step 9, cover tightly with plastic wrap, and refrigerate overnight. Let sit at room temperature for 15 minutes before baking, then add 3-5 minutes to baking time.

Your Cinnamon Roll Questions Answered

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