Sourdough Discard Cinnamon Rolls (2024)

These soft and pillowy Sourdough Discard Cinnamon Rolls filled with a gooey cinnamon sugar filling are an indulgent treat. Combining the efficiency of commercial yeast with the deep nuanced flavor of sourdough discard, you’ll have delicious fluffy cinnamon rolls in less than 2 hours.

Jennifer says

This was my first time making cinnamon rolls and these were amazing! My entire family loved them. Thank you for such clear directions and this delicious recipe!

Ingredient Substitutions

Feel free to substitute plant-based alternatives for milk and butter. Apple sauce, pumpkin puree or mashed sweet potatoes makes a great alternative to eggs.

STEP 1 Make the dough: Whisk the milk, yeast and eggs together in a large bowl (image 1). Fold in the sourdough discard and dry ingredients until a cohesive dough forms (image 2). Knead the butter into the dough (image 3). Continue kneading until the dough feels smooth (image 4).

STEP 2 Knead the dough: Place the dough on a floured surface, then fold it in half and use the heels of your hands to push and stretch it away. Rotate the dough a quarter turn and repeat (image 5). Continue for 5 to 10 minutes until the dough is smooth and elastic. Round the dough into a tight ball (image 6).

Top Tip

If the dough feels too sticky, cover it with plastic wrap and let it rest for another 15 minutes before continuing.

STEP 3 First proof: Return the dough into a lightly-greased bowl and cover with plastic wrap (image 7). Let the dough rise, untouched until doubled in size (image 8).

Top Tip

Allow the dough to rise in a warm spot, ensuring it doubles in size. A properly proofed dough will result in light and airy cinnamon rolls, while inadequate proofing can lead to a dense and tough texture.

STEP 4 Shape the rolls: Flatten the dough into a 18 by 10 inch rectangle and spread an even layer of soft butter on top (image 9). Make the cinnamon sugar (image 10). Sprinkle the cinnamon sugar on top of the dough. Working with the longer side of the rectangle, roll the dough into a tight log (image 11). Divide the dough into 9 even portions (image 12).

Top Tip

Use unflavored dental floss to cut your cinnamon roll dough, this prevents the rolls from being crushed and the filling from oozing out of the dough.

STEP 5 Final rise: Arrange the dough in a 10-inch cake pan (image 13). Let the dough rise in a warm place until puffy and the dough fills the pan. Brush the proofed dough with heavy cream (image 14).

Top Tip

If you don’t have a 10-inch cake pan, use a 9-inch square pan or a 12-inch skillet to bake these rolls.

STEP 6 Bake: Bake the rolls at 350F for 30 to 45 minutes or until the rolls are golden brown (image 15). Top the warm rolls with cream cheese glaze (image 16).

Baker's Tips

Weigh your ingredients: Measuring by weight is much more accurate than by volume (with tablespoons and cups).
Watch the dough not the clock: I’ll be giving time cues throughout the recipe, but since fermentation is highly dependent on temperature, this may differ based on the conditions of your kitchen.
Be patient: Since these sourdough cinnamon rolls are made from an enriched dough, the rise time may be longer than you’re used to. Butter, dairy, eggs and sugar tend to slow down fermentation, be patient and wait until your dough is bubbly and well-risen. Otherwise, your cinnamon rolls won’t be soft and fluffy.
Use an instant-read thermometer: The best way to determine whether your rolls are fully baked is to probe the center of the cinnamon rolls with an instant-read thermometer. The internal temperature of your rolls should be between 180F to 190F.

The dough can be made 1 day in advance.

1. Shape the dough according to the instructions.
2. Cover the pan with plastic wrap and refrigerate the unbaked rolls overnight.
3. The next day, take the pan out of the refrigerator. Allow them to come to room temperature or rise until the dough is puffy and the rolls fill the pan.
4. Brush the rolls with heavy cream and bake at 350 F for 30 to 45 minutes.

What is sourdough discard?

Sourdough discard is any portion of your starter removed during the feeding process or any part not used to leaven sourdough bread. You can use it in other bakes and dishes or store it in the refrigerator.

My dough is too wet and sticky, what can I do?

Why isn’t my dough rising?

Can I use instant yeast instead of active-dry yeast?

Absolutely! You can skip the step that calls for activating your yeast if you use instant yeast.

Did this recipe rise to the occasion?

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Sourdough Discard Cinnamon Rolls Recipe

Hannah Dela Cruz

Soft and pillowy Sourdough Discard Cinnamon Rolls with a gooey cinnamon sugar filling. By using commercial yeast with sourdough discard, you'll have fluffy cinnamon rolls ready in just over 2 hours.

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Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.

Nutrition

Calories: 449kcal | Carbohydrates: 71g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 395mg | Potassium: 146mg | Fiber: 2g | Sugar: 30g | Vitamin A: 510IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 3mg