The Easiest Sourdough Discard Cinnamon Rolls Ever – 30 Minutes

These are the easiest sourdough discard cinnamon rolls you will ever make. Soft, sweet, and full of cinnamon goodness. The best cinnamon rolls do not need to be overly complicated or take forever. They can be whipped together in 30 minutes or long-fermented overnight for more health benefits.

My family loves traditional cinnamon rolls, but rarely do I ever want to make them.

You have to plan them way in advance to have them rise for hours in the morning (or throughout the night, if using a sourdough version), then take out the butter to soften before spreading the filling. 

Yeah, no. (That is very Midwestern of me. “Yeah, no” means “no way” if you didn’t know.) But that’s just too many steps for me to remember in advance. I’m a winger by nature and like to work as inspiration hits. 

While there is a make-ahead option for these, you can also just throw them together the morning of and happily enjoy them in 30-40 minutes — including bake time. Make the frosting and clean up while they are baking. 

You will be enjoying this decadent treat in no time — with a clean kitchen, I might add.

Recipe Highlights

Great way to use sourdough discard. While you can use active sourdough starter, if desired, discard will give it a more tangy flavor.

Quick: There’s no need to let the dough rise since it contains chemical leaveners (baking soda and baking powder), so these can be made super fast. This is a no-wait, same-day sourdough cinnamon roll recipe.

Can be made long-fermented. Yes, this recipe is supposed to be a quick recipe, but you can also start it the night before and allow it to ferment overnight. The next morning, just add in the remaining ingredients, shape, and bake.

Perfect for holidays: Is there anything more classic for Christmas morning? Great for special occasions or just a fun weekend treat, these super easy sourdough cinnamon rolls are the way to go.

Tips

• The reason this recipe is so quick is due to the fact that you don’t have to prepare anything ahead of time. No waiting for cold butter to soften or the dough to rise, it can be whipped up and baked right away.
• Try to make the rolls even in size. I like to slice the log in half, then each section in half, and then three rolls from each of those sections.
• If you have to long-ferment this recipe for digestion and have trouble with unfermented grains, use einkorn or gluten-free one-to-one flour to roll out the dough.
• Start them the night before to make this recipe even easier in the morning. 

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Ingredients

Dough Ingredients

All-purpose flour

Sourdough starter – Discard or active starter will work. Discard will give it a tangier flavor. Even if you plan to long-ferment this recipe, you can use either active or discard. 

Water

Honey or pure maple syrup

Unsalted butter – melted

Leaveners – Baking powder and baking soda give this dough rise. It is not dependent on the wild yeast in the starter.

Salt

Cinnamon Roll Filling

Cinnamon

Brown sugar

Butter

Vanilla extract

Cream Cheese Frosting

Cream cheese – I prefer full fat cream cheese

Butter

Powdered sugar

Cream – whole milk or half and half also work

Tools You May Need:

Large bowl

Small bowl

Saucepan

Dry and liquid measuring cups and spoons

9×13 baking dish or cast iron skillet

Bench scraper or sharp knife

Rolling pin

Silicone spatula

How to Make Sourdough Discard Cinnamon Rolls in 30 Minutes

Preheat oven to 375 degrees F.

Melt butter for the cinnamon filling and the dough in separate bowls.

In a small bowl, mix 3 tablespoons melted butter, brown sugar, and cinnamon. Set aside.

Create the dough

In a large bowl, combine all-purpose flour, baking soda, baking powder, and salt.

Add honey, 1/4 cup of melted butter, water, and sourdough starter to the flour mixture.

Stir until the dough comes together, then knead until all the ingredients are incorporated well and the dough is soft. This usually takes about three to five minutes by hand. You could also do this in a stand mixer with a dough hook attachment.

Flour a clean work surface and roll out the dough into an even rectangle that is about 1/4 to 1/2 inch thick. The thinner it is, the more layers of cinnamon sugar you will have.

Spread the cinnamon filling over the dough and roll:

Spread the cinnamon sugar mixture over the entire surface of the dough.

Starting on the long side, roll up the dough tightly. Pinch the ends together making sure they will stick. 

Slice into 12 equal rolls. I like to use a bench scraper or a sharp knife, but unflavored dental floss will also work.

Place into a prepared baking dish lined with parchment paper or cast iron skillet.

Bake for 25-35 minutes or until the rolls are golden brown. Allow to cool slightly.

Make the cream cheese frosting:

While the rolls are baking create the frosting.

In a medium saucepan over medium-low heat, melt cream cheese, cream, and butter. Whisk them together until smooth.

Add the powdered sugar and whisk thoroughly until no lumps are present.

Drizzle over the cinnamon buns, then enjoy.

For a dairy-free option, create a glaze with powdered sugar, water, and vanilla extract.

How to Make Long-Fermented Sourdough Cinnamon Rolls

In a large bowl, mix flour, honey, melted butter, water, and sourdough starter. It will be pretty firm.

Cover with plastic wrap or a lid and let the dough rest at room temperature for 8-12 hours or as long as 24 hours. A warm place like above the refrigerator or next to a fireplace hearth works well.

The next day, preheat the oven to 375 degrees Fahrenheit and grease a baking dish. You could also line it with parchment paper.

Sprinkle the dough with salt, baking soda, and baking powder.

Knead the dough to make sure all the ingredients are incorporated well.

Flour a clean surface (countertop, cutting board, etc.). 

Place dough on the floured surface and roll out into an even rectangle that is about 1/4 to 1/2 inch thick.

Spread the cinnamon filling over the top of the dough.

Starting from one of the long sides, roll up the dough as tightly as you can. 

Pinch the ends of the dough to the roll.

Slice into 12 equal-sized rolls.

Place in a greased baking dish or cast iron skillet.

Place in oven and bake for 25-35 minutes, until the rolls are golden brown.

While they bake, prepare the cream cheese frosting.

Allow sourdough sweet rolls to cool slightly before frosting.

Storage

Store unfrosted cinnamon rolls in an airtight container at room temperature for up to 3-4 days or freeze for up to 3 months. 

If frosted, store in the refrigerator in an airtight container for up to 5 days. They tend to get a little tough if not eaten right away.

FAQ

Preparing the Cinnamon Rolls Ahead of Time:

Create the dough the night before following the long-fermented recipe. 

Make the frosting and store it in an air-tight container.

The next day, complete the rolls and bake.

While you could technically make rolls the night before, cover them with plastic wrap in the fridge and bake the next day, this is not the most ideal way. The rolls will not be as fluffy as they would be if baked right away.

Find More Sourdough Discard Recipes:

• Sourdough Banana Bread
• Sourdough Breakfast Cookies
• Discard Chocolate Chip Bread
• Sourdough Scones
• Sourdough Banana Muffins

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Sourdough Discard Cinnamon Rolls

These are the easiest sourdough discard cinnamon rolls you will ever make. Soft, sweet, and full of cinnamon goodness.

5 from 1 vote

Print Pin Rate

Author: Amy

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 rolls

Cook Mode

Equipment

• Bowl
• 9×13 Baking Dish
• Measuring cups and spoons

Ingredients

• 3 cups all-purpose flour
• 3/4 cup sourdough discard or active starter
• 3/4 cup water
• 3 tablespoons honey or maple syrup
• 6 tablespoons butter melted
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Cinnamon Filling

• 3 tablespoons butter melted
• 1/2 cup brown sugar
• 1 tablespoon cinnamon

Cream Cheese Frosting

• 1 cup powdered sugar
• 4 oz cream cheese preferably full fat
• 2 tablespoons butter
• 2 tablespoons cream milk or half and half would also work

Instructions

• Preheat oven to 375℉.
• In a small bowl make brown sugar cinnamon filling. Mix 3 tablespoons melted butter, brown sugar, and cinnamon together. Set aside.
• In a large bowl, combine all-purpose flour, baking soda, baking powder, and salt.
• Add honey, melted butter, water, and sourdough starter to the flour mixture.
• Stir until the dough comes together, then knead until all the ingredients are incorporated well and the dough is soft. This usually takes about five minutes by hand. You could also do this in a stand mixer with a dough hook attachment.
• Flour a clean work surface and roll out the dough into an even rectangle that is about 1/4 to 1/2 inch thick. The thinner it is, the more layers of cinnamon sugar you will have.
• Spread the cinnamon sugar mixture over the entire surface of the dough.
• Starting on the long side, roll up the dough tightly. Pinch the ends together making sure they will stick.
• Slice into 12 equal rolls.
• Place into a prepared baking dish lined with parchment paper or cast iron skillet.
• Bake for 25-35 minutes or until the rolls are golden brown. Allow to cool slightly while making the frosting.

Make the cream cheese frosting:

• In a medium saucepan over medium-low heat, melt cream cheese and butter. Whisk them together until smooth.
• Add the powdered sugar and whisk thoroughly until no lumps are present.
• Drizzle over the cinnamon buns, then enjoy.

Notes

• The reason this recipe is so quick is due to the fact that you don’t have to prepare anything ahead of time. No waiting for cold butter to soften or the dough to rise, it can be whipped up and baked right away.
• Try to make the rolls even in size. I like to slice the log in half, then each section in half, and then three rolls from each of those sections.
• If you have to long-ferment this recipe for digestion and have trouble with unfermented grains, use einkorn or gluten-free one-to-one flour to roll out the dough.
• Start them the night before to make this recipe even easier in the morning.  See the long fermentation directions in the post.

Nutrition

Serving: 1roll | Calories: 353kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 306mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 486IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg

Course: Breakfast, Dessert

Cuisine: American

Keyword: sourdough cinnamon rolls, sourdough discard cinnamon rolls

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