Hey y'all! If you're looking for a cozy treat that puts your sourdough discard to delicious use, these Sourdough Cinnamon Rolls with Discard Starter are about to become your new go-to. They’re fluffy, perfectly cinnamon-swirled, and have a subtle tang that makes each bite irresistible. Whether you’re planning a lazy weekend brunch, a holiday breakfast, or just need a sweet pick-me-up, this recipe brings the bakery home. Let’s get cooking!
Why You'll Love This Sourdough Cinnamon Rolls with Discard Starter Recipe
- Uses up leftover sourdough discard, reducing food waste while adding amazing flavor.
- Results in ultra-fluffy, tender cinnamon rolls with a unique tangy kick.
- Perfect for prepping the night before and baking fresh in the morning.
- Freezes beautifully, making it easy to have homemade cinnamon rolls anytime.
- Customizable with your favorite fillings and toppings.
Ingredients for Sourdough Cinnamon Rolls with Discard Starter
- 1 cup (240g) active or discard sourdough starter (100% hydration)
- ¾ cup (180ml) whole milk, warmed to 100°F (38°C)
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (56g) unsalted butter, melted and cooled
- 3 ½ cups (420g) all-purpose flour
- 1 ½ teaspoon kosher salt
- 2 teaspoon instant yeast
- ½ cup (110g) unsalted butter, softened (for filling)
- ¾ cup (150g) brown sugar, packed (for filling)
- 2 tablespoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- For the glaze: 1 cup (120g) powdered sugar, 2-3 tablespoon milk, ½ teaspoon vanilla extract
Directions: How to Make Sourdough Cinnamon Rolls with Discard Starter
Step 1: Prepare the Dough
- In a large bowl, whisk together the sourdough discard starter, warm milk, sugar, egg, and melted butter until smooth.
- Add the flour, salt, and instant yeast. Mix with a wooden spoon or dough hook until a shaggy dough forms.
- Knead for 8-10 minutes (by hand or mixer) until the dough is smooth and elastic. If sticky, add flour 1 tablespoon at a time.
- Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1-2 hours, until doubled in size.
Step 2: Roll Out & Fill
- Turn dough onto a lightly floured surface and roll into a 16x12-inch (40x30cm) rectangle.
- Spread softened butter evenly over the dough. Mix brown sugar, cinnamon, and nutmeg; sprinkle evenly over buttered surface.
- Starting from the long edge, roll the dough into a tight log. Pinch seam to seal.
Step 3: Slice & Second Rise
- Cut the log into 12 equal rolls using a sharp knife or dental floss.
- Arrange rolls in a greased 9x13-inch (23x33cm) baking dish.
- Cover and let rise for 1 hour, or until puffy. (For overnight option, cover and refrigerate up to 12 hours, then let sit at room temp 45 minutes before baking.)
Step 4: Bake the Sourdough Cinnamon Rolls with Discard Starter
- Preheat oven to 350°F (175°C).
- Bake rolls for 25-28 minutes, until golden brown and center feels set.
- Let cool for 10 minutes before glazing.
Step 5: Glaze & Serve
- Whisk powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over warm rolls. Serve immediately and enjoy!
Notes for Making Sourdough Cinnamon Rolls with Discard Starter
- For extra soft rolls, use bread flour instead of all-purpose.
- If your kitchen is cool, proof dough in an oven with the light on for a cozy environment.
- Read more about working with sourdough discard at King Arthur Baking.
Variations: Sourdough Cinnamon Rolls with Discard Starter, Three Ways
- Raisin & Walnut: Add ½ cup chopped toasted walnuts and ½ cup raisins to the filling.
- Cream Cheese Frosting: Swap glaze for a tangy cream cheese frosting for extra richness.
- Apple Cinnamon: Sprinkle ½ cup finely diced apples in the filling for a fruity twist.
Required Equipment for Sourdough Cinnamon Rolls with Discard Starter
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Rolling pin
- Measuring cups & spoons
- 9x13-inch (23x33cm) baking dish
- Pastry brush
- Sharp knife or dental floss
- Whisk
Storage Instructions for Sourdough Cinnamon Rolls with Discard Starter
- Store cooled rolls in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate up to 5 days or freeze individually wrapped rolls for up to 2 months.
- To reheat, microwave for 20-30 seconds or warm in a 300°F (150°C) oven for 10 minutes.
Suggested Pairings & Serving Recommendations
- Serve warm with a hot cup of coffee or chai latte.
- Pair with fresh fruit salad or a savory egg bake for a balanced brunch.
- For dessert, top with a scoop of vanilla ice cream!
Pro Tips for Perfect Sourdough Cinnamon Rolls with Discard Starter
- Use room temperature ingredients for a smoother, more even dough rise.
- Chill the dough slightly (20 minutes in the fridge) if it’s sticky and hard to roll.
- For extra gooey rolls, pour ¼ cup heavy cream over the rolls just before baking. More on this technique at Serious Eats.
FAQ: Sourdough Cinnamon Rolls with Discard Starter
- Can I make these Sourdough Cinnamon Rolls with Discard Starter ahead of time?
- Absolutely! Prepare to the second rise, refrigerate overnight, then bake fresh in the morning.
- Is it necessary to use instant yeast?
- Using yeast ensures a reliable, fluffy rise even with discard starter, but you can skip it for a longer, full sourdough fermentation (allow 8-12 hours for proofing).
- How do I know when my cinnamon rolls are done baking?
- The tops should be golden brown and an instant-read thermometer in the center should read about 190°F (88°C).
For more cinnamon roll techniques and nutrition info, check out Cooking Light's guide.
Prep time: 30 minutes | Rising time: 2-3 hours (or overnight) | Bake time: 25-28 minutes | Total time: 3-4 hours (including rise)
Ingredients
- 1 cup sourdough discard starter (unfed)
- 2 ½ cups all-purpose flour
- ½ cup whole milk, warmed
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ teaspoon salt
- 2 teaspoons instant yeast
- ½ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 3 tablespoons unsalted butter, softened (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
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1In a large bowl, mix together sourdough discard, warm milk, melted butter, granulated sugar, and egg until well combined.
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2Add flour, salt, and instant yeast to the wet ingredients. Mix until a soft dough forms, then knead for 5-7 minutes until smooth and elastic.
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3Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
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4Roll the dough into a rectangle about ¼ inch thick. Spread softened butter over the surface, then sprinkle with brown sugar and cinnamon.
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5Roll up the dough tightly from the long side and slice into 12 equal pieces. Place rolls in a greased baking dish, cover, and let rise for 30 minutes.
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6Bake at 350°F (175°C) for 25 minutes or until golden brown. Whisk together powdered sugar and milk for the glaze, then drizzle over warm rolls before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
260 caloriescal
Protein:
5gg
Fat:
7gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
43gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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