There’s nothing quite like the aroma of freshly baked cinnamon rolls filling my kitchen, and this Sourdough Discard Cinnamon Rolls recipe is one of my favorite ways to use leftover sourdough discard. I love how the discard adds a subtle tang that perfectly balances the sweet cinnamon filling and rich cream cheese frosting. These rolls turn out incredibly soft, fluffy, and comforting, making them perfect for breakfast, brunch, or a cozy dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
½ cup warm milk
2¼ teaspoons instant yeast
⅓ cup granulated sugar
½ cup sourdough discard
1 large egg
¼ cup melted unsalted butter
3 cups all-purpose flour
½ teaspoon salt
For the Cinnamon Filling:
½ cup softened unsalted butter
¾ cup brown sugar
2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
4 ounces cream cheese
3 tablespoons softened unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk
Directions
I mix the warm milk, instant yeast, and granulated sugar in a large bowl and let the mixture rest for about 5 minutes until the yeast becomes active.
I add the sourdough discard, egg, melted butter, flour, and salt, then mix everything until a soft dough forms.
I knead the dough for 6 to 8 minutes until it becomes smooth and elastic, then cover it and let it rise for 1 hour.
I roll the dough into a large rectangle on a lightly floured surface.
I spread the softened butter evenly across the dough.
I combine the brown sugar and ground cinnamon, then sprinkle the mixture evenly over the buttered dough.
I roll the dough tightly into a log and slice it into 12 equal rolls.
I arrange the rolls in a greased baking dish, cover them, and let them rise for another 45 minutes.
I bake the rolls in a preheated 350°F (175°C) oven for 22 to 25 minutes, or until they are lightly golden.
While the rolls bake, I beat together the cream cheese, softened butter, powdered sugar, vanilla extract, and milk until the frosting is smooth and creamy.
I spread the frosting generously over the warm cinnamon rolls before serving.
Servings and Timing
Servings: 12 rolls
Prep Time: 25 minutes
Rise Time: 1 hour 45 minutes
Baking Time: 22–25 minutes
Total Time: 1 hour 50 minutes
Calories: Approximately 315 kcal per serving
Variations
I sometimes add chopped pecans or walnuts to the cinnamon filling for extra crunch and flavor. When I want a sweeter twist, I mix a handful of raisins or dried cranberries into the filling before rolling the dough. I also enjoy adding a pinch of nutmeg or cardamom to the cinnamon sugar mixture for extra warmth. For a citrusy touch, I stir a little orange or lemon zest into the frosting. If I prefer a lighter topping, I replace the cream cheese frosting with a simple vanilla glaze.
Storage/Reheating
I store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days. If I want to keep them longer, I freeze the unfrosted rolls for up to 2 months and thaw them overnight in the refrigerator before serving. To reheat, I warm individual rolls in the microwave for about 20 to 30 seconds or heat several rolls in a 300°F (150°C) oven for about 10 minutes until soft and warm. If the rolls were frozen without frosting, I prepare the frosting fresh after reheating.
FAQs
Can I use active dry yeast instead of instant yeast?
I can substitute active dry yeast, but I make sure to activate it in the warm milk with the sugar before mixing in the remaining ingredients.
Can I make the rolls ahead of time?
Yes. I prepare the rolls through shaping, refrigerate them overnight, and let them sit at room temperature for about 30 to 45 minutes before baking the next day.
Does sourdough discard make the rolls sour?
I find that sourdough discard adds only a mild tang that complements the sweet filling without overpowering the flavor.
Can I freeze the baked cinnamon rolls?
Yes. I allow the rolls to cool completely before freezing them in an airtight container. I thaw and reheat them before adding fresh frosting if desired.
How do I know when the rolls are fully baked?
I look for lightly golden tops and fully set centers. The internal temperature should reach about 190°F (88°C) for perfectly baked rolls.
Conclusion
I always enjoy making these Sourdough Discard Cinnamon Rolls because they are soft, fluffy, and packed with comforting cinnamon flavor. The sourdough discard adds wonderful depth, while the rich cream cheese frosting makes every bite extra satisfying. Whether I serve them for breakfast, brunch, or dessert, these homemade cinnamon rolls always become a favorite at the table.
📖 Recipe:
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Sourdough Discard Cinnamon Rolls
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
These soft and fluffy sourdough discard cinnamon rolls feature a subtle tang that perfectly complements the sweet cinnamon filling and rich cream cheese frosting. They are ideal for breakfast, brunch, or a comforting dessert.
Ingredients
½ cup warm milk
2¼ teaspoons instant yeast
⅓ cup granulated sugar
½ cup sourdough discard
1 large egg
¼ cup melted unsalted butter
3 cups all-purpose flour
½ teaspoon salt
½ cup softened unsalted butter (for filling)
¾ cup brown sugar
2 tablespoons ground cinnamon
4 ounces cream cheese
3 tablespoons softened unsalted butter (for frosting)
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk
Instructions
- In a large bowl, combine the warm milk, instant yeast, and granulated sugar. Let stand for 5 minutes until the yeast becomes active.
- Add the sourdough discard, egg, melted butter, flour, and salt. Mix until a soft dough forms.
- Knead the dough for 6–8 minutes until smooth and elastic. Cover and let rise for 1 hour.
- Roll the dough into a large rectangle on a lightly floured surface.
- Spread the softened butter evenly over the dough.
- Mix the brown sugar and ground cinnamon together, then sprinkle evenly over the buttered dough.
- Roll the dough tightly into a log and slice into 12 equal rolls.
- Arrange the rolls in a greased baking dish, cover, and let rise for 45 minutes.
- Bake in a preheated 350°F (175°C) oven for 22–25 minutes, or until lightly golden.
- Meanwhile, beat together the cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth.
- Spread the frosting over the warm cinnamon rolls before serving.
Notes
Add chopped pecans or walnuts to the filling for extra crunch.
Mix raisins or dried cranberries into the filling for added sweetness.
Add a pinch of nutmeg or cardamom to the cinnamon sugar for extra warmth.
Stir orange or lemon zest into the frosting for a citrus twist.
Replace the cream cheese frosting with a simple vanilla glaze for a lighter topping.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze unfrosted rolls for up to 2 months and frost after reheating.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 315 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
