Sourdough Discard Cinnamon Roll Recipe
Cinnamon buns are my absolute favorite dessert, and this sourdough discard cinnamon roll recipe is a total winner in our house.
These rolls are fluffy, gooey, and swirled with the perfect cinnamon sugar mixture. Basically everything a cinnamon roll should be, with the added depth of sourdough flavor! It’s a great way to use up that extra sourdough discard sitting in your fridge, and you don’t need an active sourdough starter to make it work.
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Whether it’s Christmas morning, a special occasion, or you’re just looking for a weekend baking project, these sweet rolls never disappoint. The dough is soft, easy to work with, and enriched with simple ingredients like whole milk, melted butter, and room temperature eggs.
After a quick first rise and a second rise in a warm place, they bake up beautifully golden brown and make your whole kitchen smell like a dream.
Why You’ll Love This Sourdough Discard Cinnamon Roll Recipe
- A great way to use sourdough discard: Instead of tossing your discard, turn it into the best cinnamon rolls you’ve ever had!
- Soft, fluffy dough: Thanks to a rich combo of whole milk, melted butter, and a dough rise, these rolls bake up light and pillowy with just enough chew.
- Perfect for special occasions: A birthday brunch or just a regular Saturday, these rolls make any day feel like a treat. They’ve become a Christmas morning tradition in our house!
- Crowd-pleasing flavor: That swirl of brown sugar and cinnamon, finished with a luscious vanilla frosting, makes these easy sourdough cinnamon rolls impossible to resist.
- Beginner-friendly process: Use a bowl of a stand mixer with the dough hook attachment or mix by hand. No active starter needed, and I’ll walk you through every step! Just grab your rolling pin and let’s do this!
How to Make Sourdough Discard Cinnamon Rolls Step by Step
Step 1: Warm the milk and butter
In a small saucepan or microwave-safe bowl, heat the milk and melted butter just until warm to the touch, about 110°F (43°C). If you’re using a microwave, do it in short bursts so it doesn’t get too hot. You want it warm, not hot!
Add your milk and butter mixture to a large bowl or the bowl of your stand mixer. Whisk in the active dry yeast and 1 tablespoon of the sugar. Allow your yeast mixture to sit for about 5 minutes until frothy.
Step 2: Combine the wet and dry
Add the remainder of the sugar, the sourdough discard, and egg. Whisk until combined. Add the flour and salt.
Step 3: Knead and rest the dough
Using the dough hook attachment and a stand mixer, knead for about 5-8 minutes. If kneading by hand turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes, until it’s smooth and stretchy. If the dough feels very dry, add 1 teaspoon of milk at a time. If it feels too wet, sprinkle in a little flour. You’re looking for a soft, tacky dough. Don’t overdo it with the flour!
Once you have a nice soft, tacky ball of dough, lightly grease a clean bowl, place the dough inside, and cover it with a clean towel or plastic wrap. Let it rest for 10 – 15 minutes while you mix up the filling.
Step 4: Roll it out and add the filling
In a small bowl, stir together the brown sugar and cinnamon.
After the dough has rested, roll it out on a very lightly floured surface into a 16 x 12 inch rectangle.
Spread the softened butter evenly all over the dough. Then sprinkle the cinnamon sugar mixture generously across the buttered surface. Get it all the way to the edges!
Step 5: Roll it up and slice
Starting from the long side, roll the dough up into a tight log. Try to keep it nice and even as you go.
Using a sharp knife or piece of unflavored dental floss, cut the log into 12 even rolls. Place them into a greased 9 x 13 baking dish. Make sure they have a little space to puff up as they rise.
Step 6: Let them rise
Cover the pan with a clean kitchen towel or plastic wrap and let the rolls rise in a warm spot for 60 – 90 minutes, or until they’ve about doubled in size. Be sure not to skip this step! Allow them to fully rise until nice and puffy.
Step 7: Bake!
Once the rolls are puffy and ready, preheat your oven to 375°F (190°C). Bake for 22 – 25 minutes, until the tops are lightly golden. If they start browning too quickly, you can tent them loosely with foil.
Want to be extra sure they’re done? Use a food thermometer to make sure the internal temperature is around 195 – 200°F (91 – 93°C).
Step 8: Make the icing
While the rolls are baking (or cooling), whisk together the powdered sugar, melted butter, milk, and vanilla extract in a bowl until smooth and creamy. Adjust the milk if needed for your desired consistency. Aim for thicker for spreading or thinner for drizzling.
Step 9: Frost and serve
Once the rolls are out of the oven, let them cool for a few minutes, then frost them while they’re still a bit warm so the icing melts into all those cinnamon-swirled crevices.
Success Tips for the Best Cinnamon Rolls
- Be patient with the rise. The biggest reason cinnamon rolls turn out dense is under-proofing. Give them time to double in size during the final rise. This is key to that soft, fluffy texture and I promise it is worth it!
- Don’t add too much flour. This is meant to be a soft and tacky dough. Add flour only as needed to make it workable. Too much will give you stiff, dry rolls.
- Use warm (not hot) liquids. If your milk or melted butter is too hot, it can kill the yeast. Aim for around 100 – 110°F. An instant-read thermometer is super handy here!
- Cut with care. Use a very sharp knife, unflavored dental floss, or even a bench scraper to slice your rolls cleanly without squishing the spirals.
- Use the right size pan. If your pan is too small, the rolls will be overcrowded and may bake unevenly.
- Let them rise in a warm spot. Drafts can slow things down. Be sure to allow your sourdough discard cinnamon roll recipe to rise in a warm place.
- Fix puffy centers if needed. If the centers pop up during baking (it happens!), just pull the pan out and gently press them down with the back of a spoon.
- Lightly grease your pan. A quick swipe of butter or oil helps prevent sticking and gives your rolls a lovely golden edge.
Sourdough Discard Cinnamon Roll Recipe
Equipment
- Kitchen scale (optional, but recommended)
- Food thermometer (optional, but recommended)
Ingredients
For the Dough
- ⅔ cup (160g) milk, warmed to about 100 – 110°F (38 – 43°C)
- 3 tbsp (43g) unsalted butter, melted
- 2 ¼ tsp (7g) active dry yeast
- ⅓ cup (67g) granulated sugar
- 1 large egg, room temperature
- ½ cup (125g) sourdough discard (100% hydration)
- 3 ⅓ cups (416g) all-purpose flour
- 1 tsp salt
Filling
- 3 tbsp (43g) unsalted butter, extra softened
- ½ cup (100g) packed light or dark brown sugar
- 1 tbsp ground cinnamon
For the Icing
- 2 cups (240g) powdered sugar
- 2 tbsp (28g) butter, melted
- 1 tsp vanilla extract
- 2 tbsp (30ml) milk, or substitute with heavy cream for a richer icing
Instructions
- In a small saucepan or microwave-safe bowl, heat the milk and butter just until warm to the touch, about 100°F (38°C). If you’re using the microwave, heat it in short bursts so it doesn’t get too hot. You want it warm, not hot. Pour the warm milk and butter into a large mixing bowl or the bowl of a stand mixer. Whisk in the active dry yeast and 1 tablespoon of the sugar. Let it sit for about 5 minutes, until the yeast is bubbly and frothy.
- Whisk in the remaining sugar, the sourdough discard, and the egg until well combined. Add in the flour and salt.
- Use the dough hook attachment on your stand mixer to knead the dough for 5 – 8 minutes on low speed. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8 – 10 minutes until smooth and stretchy. If the dough feels very dry, add 1 teaspoon of milk at a time. If it’s too wet, sprinkle in a little flour. You’re aiming for a soft, tacky dough, not dry.Once kneaded, place the dough into a lightly greased bowl and cover it with a towel or plastic wrap. Let it rest for 10 – 15 minutes while you make the filling.
- In a small bowl, stir together the brown sugar and cinnamon.After resting, roll the dough out into a 16 × 12 inch rectangle. Spread the extra-softened butter evenly over the surface. Then sprinkle the cinnamon sugar mixture all the way across, edge to edge!
- Starting on the long side, roll the dough up into a tight log. Try to keep it even as you go. Use a sharp knife or unflavored dental floss to slice the log into 12 rolls. Place the rolls in a greased 9 × 13-inch baking dish, spaced just slightly apart to allow room for the rise.
- Cover the dish with a clean kitchen towel or plastic wrap and let the rolls rise in a warm spot for 60 – 90 minutes, or until noticeably puffy and doubled in size.
- Preheat the oven to 375°F (190°C). Bake the rolls for 22 – 25 minutes until the tops are lightly golden. If they’re browning too quickly, loosely tent the pan with foil partway through. To be sure they’re baked through, check that the internal temperature is around 195 – 200°F (91 – 93°C).
- While the rolls bake (or cool), whisk together the powdered sugar, melted butter, milk, and vanilla extract until smooth. Add more milk as needed for your preferred consistency, spreadable or pourable.
- Once the rolls are out of the oven, let them cool slightly, then spread the icing over them while still warm so it melts into all the swirls. Serve warm and enjoy every gooey bite!
Notes
- Sourdough discard: Use 100% hydration discard. Since this is a sweet treat, I like to avoid discard that smells overly acidic or has been sitting for over a few days.
- Make-ahead tip: Cinnamon rolls taste best the same day, however, if you would like a make-ahead option, after placing the sliced rolls in the pan (Step 5), cover tightly with plastic wrap and refrigerate overnight. The next morning, let them rise at room temperature for about 1 – 1.5 hours before baking.
- Storage: Store leftover cinnamon buns in an airtight container at room temperature for up to 2 – 3 days. Reheat briefly in the microwave to soften.
- Use a kitchen scale: For best accuracy and consistency, weigh your ingredients with a kitchen scale. It’s especially helpful when using sourdough discard or flour, which can vary in volume.
Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!