Quick Sourdough Discard Cinnamon Rolls

Sourdough discard cinnamon rolls are a great way to incorporate discard in a quick, decadent treat. It’s everything we love about traditional cinnamon rolls — a buttery, cinnamon sugar filling spiraled within sweet, soft dough — with the added flavor and benefit of sourdough.

Cinnamon rolls are always a favorite, but if you’re like me, you rarely make them. They’re a special treat to be saved for another time. Or so we’ve always thought.

And perhaps you’ve avoided them because they typically have a significant rise time, giving either your active starter or instant yeast opportunity to generate a rise. That can be a hindrance if you’ve not planned ahead.

Not with this recipe. 

This is a great recipe because it uses discard, along with other traditional cinnamon roll ingredients, and can be prepared, baked, and enjoyed in a very short time. 

We’re going to add discard because it includes fermented grains and incredible flavor, but we’ll also add baking soda and baking powder to get a nice rise during the bake.

Using sourdough discard just makes sense, as you can put it to good use while enjoying the nutritional benefits. There are plenty of recipes for just this purpose — like sourdough discard scones, soft pretzels, bagels, chocolate chip cookies, dumplings, and donuts. 

The sourdough tanginess adds a deliciously sour dimension to the flavor of these cinnamon rolls, as well as additional moisture and an overall increase in the tenderness of the roll.

So while these are ordinarily made for a special occasion like Christmas morning or a birthday breakfast, who’s to say we won’t start making them on a regular basis now? They’re so good, so simple, and a great way to wow your family and friends. 

These are soft, rich, and full of cinnamon, buttery flavor. Enjoy them with a cup of coffee or a glass of milk!

This recipe makes a lot. Twelve cinnamon rolls go pretty far, so it’s a great recipe to share with others.

Why You’ll Love Sourdough Discard Cinnamon Rolls

Quick and simple: Without long rise times or complicated ingredients, this is the best recipe for a beginner or anyone simply ready to make and eat some decadent cinnamon rolls.

Delicious, flavorful, and tender: Discard adds a balanced flavor to the sweetness of the rolls, filling, and icing. It’s not overpowering, but it’s present and so full of flavor. The added moisture also makes the rolls softer and more tender.

Good use of discard: I’m always exploring more ways to use my sourdough discard. It’s a resource, and feeding my starter and discard is an additional cost, no matter how trivial. It only makes sense to use sourdough starter in all its forms, rather than throwing any away.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tips

• To long-ferment this recipe, withhold the leavening agents in the beginning. Let the dough rest overnight, and add the baking soda and powder the following day, kneading well before forming the rolls.
• For best results, aim for consistency when cutting the rolls. Smaller rolls will bake more quickly than larger ones, leaving some rolls overbaked and others potentially underbaked. 
• When rolling up the dough, a bench scraper can be helpful to help ease the dough away from the work surface if it sticks.
• The thinner you roll out your dough, the more layers of cinnamon filling you’ll end up with. 
• Rolls placed more closely together will yield a softer exterior, while rolls placed farther apart will have a firmer crust. Rolls placed apart will also keep their round shape better, whereas they are often square when placed close together or touching.
• While you could use active starter rather than discard, discard will have a deeper flavor because it naturally more tangy.
• If you want to double the recipe, go ahead! These are great to leave unfrosted and pop in the freezer for another time, too! Then all that’s left is thawing, warming, and frosting.

Is there a make-ahead option?

While you can make these ahead, they are much fluffier and better if made right away. To make these ahead of time in preparation of a special event or a fast-paced morning, just mix up your dough, spread your filling, and cut the rolls the day before.

Place them in your baking dish, cover them tightly, and refrigerate until the next day. The following morning, set the rolls at room temperature while you preheat the oven. All that’s left to do is bake them, cool them just a touch so that the frosting doesn’t slip right off, and add your frosting.

Tools

Grain mill (optional)

Measuring cups and spoons

Large bowl

Small bowl – for mixing the cinnamon roll filling

Sharp knife – for neatly slicing; unflavored dental floss or thread also work

Rolling pin – the best way to evenly roll out your dough

Silicone spatula 

Cast-iron skillet – or a large baking dish

Immersion blender (optional) – for making cream cheese topping

Kitchen scale (optional)

Ingredients

Cinnamon Roll Dough

Sourdough discard – This is unfed sourdough starter. Active starter will also work.

Butter – Melted.

Honey – Or maple syrup.

Baking soda and baking powder – This is what gives the rolls rise.

Cinnamon Sugar Filling

Butter – Softened

Brown sugar

Cinnamon

Cream Cheese Topping

Cream cheese – Preferably full fat.

Heavy cream

Maple syrup or honey

Vanilla extract – Store-bought or homemade.

How to Make Easy Sourdough Discard Cinnamon Rolls

Melt butter and set aside to cool.

Preheat the oven to 375 degrees Fahrenheit, then go ahead and prepare your cast iron skillet or baking dish by lightly brushing it with butter or oil.

To a large bowl, add all of the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Combine.

Now add the wet ingredients: sourdough discard, water, melted (and cooled) butter, and honey.

Mix together until a ball forms. This may take about three to five minutes.

Pop the dough out onto a lightly floured surface, then roll with a rolling pin, working it into a rectangle shape that is about 1/4 inch thick.

To make the filling: 

In a separate small bowl, add softened butter, brown sugar, and cinnamon, stirring to combine.

Roll the dough into a rectangle shape on a lightly floured surface until it is about 1/4 inch thick.

Spread the filling evenly over the top of the dough.

Starting at the long side, begin rolling the dough up tightly. When fully rolled up, pinch the edge into the main roll like a seam.

Slice evenly. You can use a sharp knife, unflavored dental floss, or even thread. Try to keep the sizes as consistent as possible. You should end up with somewhere in the ballpark of 12 rolls.

Place the rolls into a lightly oiled 14″ cast iron skillet or 9×13 baking dish.

Bake in the preheated oven for 25-35 minutes until the rolls are a light golden brown and the dough is cooked through.

Let the rolls cool for a bit before frosting.

Cream Cheese Frosting

Add cream cheese, heavy cream, maple syrup or honey, and vanilla extract to a medium saucepan.

Stir until combined over medium heat.

Try using an immersion blender to get an extra smooth consistency.

Pour over the warm cinnamon rolls, then serve.

Storage

Unfrosted cinnamon rolls can be stored at room temperature for 2-3 days in an airtight container.

If frosted, keep in the refrigerator for up to 4 days. Warm them a little bit to soften them.

To store for longer periods, place rolls in an airtight container in the freezer, preferably separated by parchment paper to keep them from freezing together. Freeze for several months.

FAQ

More favorite recipes from the Farmhouse:

• Sourdough Pastry Braid
• Sourdough Chocolate Zucchini Muffins
• Iced Lavender Latte
• Sourdough Blueberry Bread
• Sourdough Cheddar Waffles

If you try this recipe and love it, I would appreciate it if you could come back and give it 5 stars! Tag me @farmhouseonboone on Instagram if you make it.

Sharing is caring!