Sourdough discard cinnamon rolls are one of my favorite ways to turn leftovers into something downright special. That extra starter in the fridge? It adds a rich, tangy flavor and tender texture that makes these rolls stand out from the classic kind. Whether you’re baking for a slow weekend morning or prepping ahead for a holiday brunch, this recipe brings comfort and depth to every bite. I’ll walk you through how to make sourdough discard cinnamon rolls from scratch—no fancy tools or complicated steps, just real ingredients and big flavor. Once you try them, discard will never go to waste again.
Table of contents
Sourdough Discard Cinnamon Rolls: The Best Way to Use Leftover Starter
- Total Time: 45 minutes
- Yield: 9 rolls 1x
Description
Soft, fluffy, and delightfully tangy, these Sourdough Discard Cinnamon Rolls are the perfect use for your leftover starter. No yeast required—just rich buttery dough, a sweet cinnamon-sugar swirl, and a smooth vanilla glaze.
Ingredients
- 8 tablespoons (113 g) butter (cold)
- 2 ½ cups (300 g) all-purpose flour
- ⅓ cup (100 g) sourdough starter discard
- 1 cup (240 g) buttermilk
- 1 tablespoon + 1 teaspoon (25 g) honey (or granulated sugar)
- ¾ teaspoon (4 g) fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Cinnamon-Sugar Filling
- ¾ cup (150 g) light brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons (56 g) butter (melted)
- Cinnamon Roll Glaze
- 1 tablespoon (14 g) butter (melted)
- 1 cup (120 g) powdered sugar
- 1 teaspoon (5 g) vanilla extract
- 2 tablespoons (30 g) milk
Instructions
1. Grate cold butter into a large mixing bowl. Add flour, sourdough discard, buttermilk, honey, and salt. Mix just until shaggy dough forms.
2. Chill dough for 30 minutes, then gently fold in baking powder and baking soda.
3. Roll dough into a 12×15 inch rectangle on a floured surface.
4. Mix brown sugar and cinnamon for filling. Spread melted butter on dough, then sprinkle cinnamon-sugar mix evenly.
5. Roll tightly from long end. Slice into 9 even pieces and place in a greased 8×8 baking pan.
6. Bake at 375°F (190°C) for 22–25 minutes until golden brown.
7. Mix melted butter, powdered sugar, vanilla, and milk to make glaze. Drizzle over warm rolls and serve.
Notes
Use cold butter and chill the dough to ensure flaky, biscuit-like layers.
If you don’t have buttermilk, substitute with 1 cup milk + 1 tablespoon vinegar or lemon juice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 20
- Sodium: 290
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 40
Keywords: sourdough discard cinnamon rolls, sourdough cinnamon rolls, no yeast cinnamon rolls
Why Sourdough Discard Cinnamon Rolls Are a Game-Changer
How sourdough discard cinnamon rolls became a weekend tradition
Back when I first started baking with sourdough, I didn’t think twice about tossing the discard. That all changed one Saturday morning when my daughter tugged on my sleeve asking for cinnamon rolls. I hadn’t planned ahead—no active yeast ready, no overnight rise—but I had a jar of sourdough discard on the counter. It felt wasteful to toss it, so I gave it a shot. I tweaked my old cinnamon roll dough, folded in the discard, and let it do its thing.
What came out of the oven was better than I ever expected—soft, rich dough with a slightly tangy bite that played perfectly against the buttery cinnamon sugar swirl. The texture was fluffier, the flavor deeper. That was the day sourdough discard cinnamon rolls became a staple in our home.
Why these rolls just hit different
There’s something special about baking with what would’ve been waste. Sourdough discard cinnamon rolls aren’t just practical—they’re packed with character. The discard brings a mellow tang that balances out the sweetness, and because it’s partially fermented, the dough tends to be easier on the gut and softer after baking. You don’t need extra yeast unless you want a quicker rise, and the process feels like pure weekend comfort.
If you’re already feeding a sourdough starter, you know the guilt of pouring some out. These cinnamon rolls give that discard a purpose. And trust me—once you’ve had sourdough discard cinnamon rolls warm out of the oven, topped with cream cheese glaze, you’ll start saving discard just to make them again.
We’re talking about a classic comfort food made even better—no waste, no shortcuts, just flavor that feels like home.
Making the Dough – Tips & Variations
Crafting dough with sourdough discard for soft, flavorful rolls
Making sourdough discard cinnamon rolls starts with dough that’s rich but relaxed—just like weekend baking should feel. Start by combining all-purpose flour with sourdough discard, a touch of sugar, eggs, butter, and milk. The discard adds hydration and flavor, replacing some of the flour and yeast you’d use in a traditional recipe. It doesn’t need to be bubbly or active—just recently fed and not too acidic.
One tip that’s saved me many times: let the dough rest after mixing. This gives the gluten time to relax and makes rolling it out smoother. You’ll knead until it’s soft and elastic, but not overly sticky. If it clings to your hands like gum, add a tablespoon of flour at a time. Let it rise until doubled—usually 4 to 6 hours at room temp or overnight in the fridge for deeper flavor.
This process is less about perfection and more about feel. Baking is science, sure—but with sourdough, it’s also instinct.
Flavor twists and smart ingredient swaps
Want to make these cinnamon rolls your own? Try brown butter in place of melted butter in the filling for a nuttier taste. Or swap out the cinnamon for cardamom or pumpkin spice. A handful of chopped pecans or a smear of apple butter can take them from everyday to holiday-ready.
For a dairy-free version, sub in almond milk and use plant-based butter. You can even skip the egg and add a bit more discard for structure. This recipe adapts easily, and once you know the base, the variations are endless.
Whether you’re making them for brunch, birthdays, or lazy Saturdays, sourdough discard cinnamon rolls are ready to flex with your cravings.
Shaping, Filling, and Baking Like a Pro
How to roll, fill, and slice cinnamon rolls with confidence
Once your dough has risen and is airy to the touch, it’s time for the fun part—shaping your sourdough discard cinnamon rolls. Lightly flour your work surface and roll the dough into a rectangle about ¼ inch thick. It doesn’t have to be perfect; rustic is part of the charm. The key is even thickness for uniform baking.
Spread a generous layer of softened butter over the surface, all the way to the edges. Then, sprinkle on a cinnamon-sugar mix (brown sugar preferred for a deeper flavor) and roll it up tightly, starting from the long side. Use a sharp knife or unflavored dental floss to slice cleanly—about 1½ to 2 inches thick per roll.
Arrange the rolls in a greased baking dish, leaving a little space between each. Cover and let them proof for 1 to 2 hours until puffy. If your kitchen’s chilly, you can place the pan inside your oven with the light on to create a warm, cozy environment.
Baking them just right—golden, gooey, and perfect
Preheat your oven to 375°F. Once the rolls have proofed, bake them for 22 to 28 minutes, depending on size and spacing. The tops should be golden brown, and the centers should no longer look doughy. For extra softness, you can tent the pan with foil halfway through to prevent overbrowning.
Let the rolls cool slightly, then drizzle on cream cheese glaze or vanilla icing. Don’t skip this step—it ties the tang of the sourdough and the warmth of the cinnamon together beautifully.
You’ve just made bakery-style sourdough discard cinnamon rolls at home—soft, sweet, and loaded with character.
Storage, Reheating & Make-Ahead Tips
Keeping sourdough discard cinnamon rolls fresh and delicious
If you’re lucky enough to have leftovers, storing your sourdough discard cinnamon rolls the right way is key. Once cooled completely, transfer the rolls to an airtight container. They’ll stay fresh at room temperature for about two days, but for best texture, refrigerate them. Just know that chilling will firm them up a bit.
To reheat, place a roll on a plate with a damp paper towel and microwave for 20–30 seconds. Or, for oven lovers, wrap them in foil and warm at 300°F for 10 minutes. The result? Soft, gooey perfection all over again.
Want to freeze them? Go for it. Just wrap each cooled roll individually in plastic wrap and store in a freezer-safe bag. They’ll keep well for up to two months. Reheat straight from frozen in the microwave or oven, and they’ll taste nearly as good as fresh.
Make-ahead magic: prepping the night before
Here’s the secret to stress-free mornings: make your sourdough discard cinnamon rolls the night before. Shape and slice the rolls, then place them in your baking dish. Cover tightly with plastic wrap and refrigerate overnight. In the morning, take them out and let them come to room temperature—usually 60 to 90 minutes—before baking as usual.
This method lets the flavor develop even more overnight and makes your morning as simple as preheating the oven and brewing coffee. Whether it’s a holiday brunch or lazy Sunday, a little prep goes a long way.
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Frequently Asked Questions About Sourdough Discard Cinnamon Rolls
Can I use sourdough discard for cinnamon rolls?
Yes, absolutely. Sourdough discard works wonderfully in cinnamon rolls. It adds a tangy depth of flavor and helps tenderize the dough. Even unfed or “inactive” discard can be used, as long as it’s not overly sour or neglected. It’s a smart way to avoid waste while elevating the taste and texture of your baked goods.
Is sourdough good for cinnamon rolls?
It’s better than good—it’s outstanding. Sourdough adds complexity and softness that yeast alone can’t match. The natural fermentation process improves the dough’s structure and gives it that signature chew and lightness. Plus, sourdough cinnamon rolls stay fresher longer and are easier to digest for many folks.
When can I bake with my sourdough discard?
You can bake with sourdough discard any time after a feeding cycle—ideally when it’s still relatively fresh. If it’s been sitting more than a few days, give it a sniff; a sharp, unpleasant smell means it’s time to toss. Otherwise, discard can be used cold from the fridge or at room temperature. It’s very flexible for baked recipes like these cinnamon rolls.
What should I make with my sourdough discard?
Aside from cinnamon rolls, sourdough discard is amazing in pancakes, waffles, crackers, muffins, and even pizza dough.
Conclusion: Let the Rolls Speak for Themselves
Sourdough discard cinnamon rolls prove that you don’t need to waste a single spoonful of your starter. With a few simple tweaks, that tangy leftover becomes the star of a warm, sweet, and comforting treat that’s worth every bite. Whether you’re feeding a crowd or treating yourself to a slow morning, this recipe turns ordinary ingredients into something extraordinary.
Once you’ve had that first bite—fluffy, sticky, tangy, and sweet—you’ll start saving your discard on purpose. Because around here, we don’t just bake to eat. We bake to make memories.
