Here is my go-to recipe for sourdough discard cinnamon rolls, made with that leftover starter you’re not sure what to do with, filled with brown sugar and cinnamon, and topped with a simple cream cheese frosting.
These cinnamon rolls have become my Sunday morning tradition, and I love how they help me use up my sourdough discard instead of throwing it away. My kids always know when I’m making them – the smell of cinnamon and butter wafting through the house gets them running to the kitchen every time.
Why You’ll Love These Sourdough Cinnamon Rolls
- Zero waste baking – These rolls give your sourdough discard a delicious purpose, turning what might have been tossed out into an amazing breakfast treat.
- Perfect morning project – Ready in just about an hour, these rolls are quick enough to make for a weekend breakfast or brunch without spending your whole morning in the kitchen.
- Rich, tangy flavor – The sourdough discard adds a subtle tang that perfectly balances the sweet cinnamon filling and cream cheese frosting, making these rolls more interesting than standard versions.
- Foolproof recipe – With both instant yeast and sourdough discard, these rolls are guaranteed to rise beautifully every time – no crossing your fingers needed!
What Kind of Sourdough Discard Should I Use?
For these cinnamon rolls, you’ll want to use a 100% hydration sourdough discard, which means your starter was fed with equal parts flour and water by weight. The discard can be fresh from a recent feeding or stored in the fridge for up to a week – both will work fine in this recipe. Since we’re also using commercial yeast here, you don’t need to worry about how active your discard is. Just make sure your discard isn’t too old or showing any signs of mold, and give it a quick stir before measuring to ensure even consistency.
Options for Substitutions
While some ingredients are key to getting perfect cinnamon rolls, there’s room for flexibility with others. Here’s what you can swap:
- Sourdough discard: This is pretty important for the recipe’s character, but if you don’t have it, you can use 200g of regular flour mixed with 100g milk and an extra teaspoon of instant yeast. Note that the flavor won’t be the same.
- Bread flour: All-purpose flour can work here, though your rolls might be slightly less chewy. If using all-purpose, reduce the milk by 2 tablespoons since it doesn’t absorb as much liquid.
- Whole milk: Any milk works – 2%, almond, or oat milk are fine substitutes. For extra richness, you can even use half-and-half.
- Brown sugar: White sugar mixed with a tablespoon of molasses works great. Or just use white sugar alone – your filling will just be a bit less caramel-like.
- Cream cheese frosting ingredients: No cream cheese? Make a simple glaze with just icing sugar, milk, and vanilla. For the maple essence, regular maple syrup works too – just use 1 tablespoon and reduce the cream slightly.
- Instant yeast: Active dry yeast works too – just proof it in the warm milk first and expect a slightly longer rise time.
Watch Out for These Mistakes While Baking
The temperature of your ingredients plays a crucial role in these sourdough cinnamon rolls – using cold milk or eggs can slow down yeast activity, so make sure all your ingredients are at room temperature before starting. A common mistake is rushing the proofing process – your dough needs adequate time to rise (usually 4-6 hours, depending on room temperature), and skimping on this time will result in dense, heavy rolls instead of light, fluffy ones. When rolling out the dough, avoid pressing too hard or making it too thin, as this can lead to uneven baking and filling leakage – aim for about 1/4 inch thickness and leave a small border around the edges when spreading the filling. For the best texture, let the rolls cool for at least 10-15 minutes before adding the frosting, otherwise it will completely melt and run off the sides.
What to Serve With Cinnamon Rolls?
These sourdough cinnamon rolls are perfect for breakfast or brunch, and they pair wonderfully with a hot cup of coffee or tea to balance out their sweetness. If you’re hosting a breakfast spread, try serving them alongside some fresh fruit like strawberries or sliced oranges to add a bright, fresh element to the meal. For those who love a savory-sweet combo, crispy bacon makes an excellent side dish – the salty crunch creates a nice contrast with the soft, sweet rolls. You can also keep things simple and classic by serving them on their own, letting that maple cream cheese frosting take center stage!
Storage Instructions
Keep Fresh: These sourdough cinnamon rolls stay soft and yummy at room temperature for up to 2 days when kept in an airtight container. If you want them to last a bit longer, pop them in the fridge where they’ll keep well for up to 5 days. Just remember to store them only after they’ve cooled completely!
Freeze: Good news – these rolls freeze really well! You can freeze them frosted or unfrosted for up to 3 months in a freezer-safe container. If you’re planning to freeze them, I’d suggest waiting to add the frosting until you’re ready to serve. That way, they’ll taste more like freshly baked when you warm them up.
Reheat: To bring back that fresh-from-the-oven taste, warm refrigerated rolls in the microwave for 20-30 seconds, or pop them in a 350°F oven for about 5 minutes. If they’re frozen, let them thaw overnight in the fridge first. The cream cheese frosting might get a bit melty when warmed up, but that just makes them extra gooey and delicious!
| Preparation Time | 30-45 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 60-85 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 40-50 g
- Fat: 170-190 g
- Carbohydrates: 350-400 g
Ingredients
- 100 grams warmed whole milk (or 2% milk, approximately 1/3 cup + 2 tablespoons)
- 57 grams melted unsalted butter (4 tablespoons)
- 200 grams sourdough discard, 100% hydration (around a heaping 3/4 cup)
- 7 grams instant yeast (approximately 2 teaspoons)
- 60 grams white sugar (about 1/3 cup)
- 1 large egg (around 50 grams)
- 7 grams salt (approximately 1 teaspoon)
- 375 grams bread flour (roughly 2 3/4 cups)
- 56 grams very soft or melted unsalted butter (1/4 cup)
- 100 grams packed brown sugar (about 1/2 cup)
- 4 grams cinnamon powder (approximately 1/2 tablespoon)
- 5 grams all-purpose flour (approximately 1/2 tablespoon)
- 56 grams softened unsalted butter (1/4 cup)
- 30 grams cream cheese (about 2 tablespoons)
- 125 grams icing sugar (around 1 cup)
- 15 grams heavy cream (about 1 tablespoon)
- 4 grams vanilla essence (about 1 teaspoon)
- 1 gram maple essence (about 1/2 teaspoon)
- A pinch of salt for taste
Step 1: Mix the Dough
Warm the milk in the microwave for about 1 1/2 minutes on full power or on the stove until warm but not hot.
In the bowl of a stand mixer fitted with a dough hook, combine the warmed milk, melted butter, and sourdough discard.
Mix lightly.
The mixture should be warm enough to activate the instant yeast.
Sprinkle the instant yeast over the mixture and let it sit for 10-20 seconds to activate.
Add the granulated sugar, egg, salt, and most of the bread flour, reserving about 60 grams (half a cup) of flour to add as needed.
Turn on the mixer and knead the dough, adding the reserved flour if necessary, until the dough is tacky and pulls away from the sides of the bowl.
Knead for a total of 8-10 minutes until smooth.
Step 2: First Rise
Transfer the dough to a large bowl or container and cover it.
Place it in a warm spot to rise for 1-2 hours, or until doubled in size.
If you have a dough warming mat or an oven with the light on, use these to help keep the dough warm and speed up the rising process.
Step 3: Prepare the Cinnamon Roll Filling
While the dough rises, prepare the cinnamon filling.
In a small bowl, mix together softened or melted butter with brown sugar, cinnamon, and flour until fully combined.
Set aside until ready to use.
Step 4: Assemble the Cinnamon Rolls
Line an 8 or 9-inch round pan with parchment paper.
Once the dough has doubled in size, turn it out onto the counter.
Pat it out into a 16 by 12-inch rectangle.
Spread the cinnamon filling evenly over the dough, reaching all the way to the edges.
Starting at the edge closest to you, roll the dough into a log and pinch the seam to seal.
Flip the log seam side down and cut into 8 equal pieces.
Place the rolls into the prepared pan.
Step 5: Proof the Rolls
Cover the cinnamon rolls and let them rise for about an hour until they are doubled in size and touching each other.
The time needed for this second rise will depend on the warmth of the environment.
Step 6: Make the Cinnamon Roll Frosting
In a bowl, whip together butter and cream cheese until smooth and fluffy.
Add powdered sugar, heavy cream, vanilla extract, maple extract, and a pinch of salt.
Continue to whip until the frosting is light and fluffy.
Set aside until ready to frost the baked rolls.
Step 7: Bake the Cinnamon Rolls
Preheat the oven to 350ºF (175ºC).
If desired, warm some heavy cream and drizzle it over the rolls for extra gooeyness before baking.
Bake the rolls for about 30 minutes, checking to ensure they are baked to your liking by lifting the center of a roll with a knife.
Allow the rolls to cool for about 5 minutes before spreading the frosting over the top.
Enjoy your delicious, homemade cinnamon rolls!
