The Easiest Sourdough Discard Cinnamon Rolls Ever – 30 Minutes
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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.
These are a take on my sourdough blueberry rolls. Soft and fluffy, packed with cinnamon brown sugar filling and baked until golden. Perfect Christmas treat.
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. Learn how to make a sourdough starter here.
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.
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:
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.
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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.
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.
FAQ
Yes. For discard recipes, using sourdough discard straight from the fridge is fine as long as it has been fed within the last 1-2 weeks.
Yes. I have forgotten to feed my starter all the time and have used discard that is 2 days old.
Now, if you are talking about a brand new starter that you are using the discard from, you can use it, but it will not have the nutritional benefits yet.
It is the portion of the sourdough starter that is taken out and tossed (or used in a discard recipe) before feeding the starter again. You remove a portion of the starter to keep it at a sustainable size and prevent it from becoming too sour.
Sure. To make it dairy-free, use a butter alternative for the dough and cinnamon filling. Switch the frosting to a glaze with 1/2 cup powdered sugar, 1 tablespoon water, and a splash of vanilla extract.
To make it vegan, do the same directions as above, but also switch out the honey for maple syrup.
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
- Our favorite Sourdough Breakfast Cookies
- Discard Chocolate Chip Bread
- Sourdough Scones
- Sourdough Banana Muffins
- Love rolls? Try these sourdough strawberry rolls or these sourdough raspberry rolls.
Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife
Sourdough Discard Cinnamon Rolls
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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, 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.
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.
So easy and delicious โฅ๏ธ
So happy to hear that!
My first recipe using discard. The kids gobbled them up. Only crumbs left ๐ Thank you โค๏ธ
That is so wonderful to hear! Glad the whole family loved it.
I just donโt understand how thereโs no rise time???
The rise comes from baking powder and baking soda rather than the sourdough starter so it doesn’t need rise time.
Turned out perfectly!
Wonderful!!
Hi , would this work with gluten free all purpose flour ?
I have never tried it, so not positive. Usually, even with one to one flours, it is hard to convert a bread like dough.
These are absolutely the best!! I think that fly in one of the pics is thinking they look pretty good too ๐
Ohhh my goooodnnessss Stop It! I’m appalled!!! That is also hilarious. Deleting that picture now. Glad you enjoyed them though! How did I not see that.
my family favorite!
That is amazing to hear! Thank you for the review!
I first used this recipe to make steamed pork bao and it worked wonderfully twice, making flavorful and soft steamed buns. Then of course I had to try the cinnamon rolls (with double the frosting of course)… wow! The best I’ve had since Costco used to sell them! I’m making them again right now. I’ve done the long ferment every time and learned to mix the soda/powder/salt in VERY thoroughly to avoid brown-streaked buns. Thanks for this recipe and for providing instructions for a fermented version!
Hold up you made steamed pork buns with this recipe?! I think I need to try that! Glad you enjoyed the recipe and thanks for sharing the tips!
When do you add the milk? It has it in ingredients for icing but no mention of milk in directions?
Oops. It is fixed. You just melt the butter, cream cheese, and cream together, then add the powdered sugar.
Making these for the second time tonight! (We prefer cinnamon rolls for desert!) so good! Will be sticking with this recipe!
Happy to hear you enjoy it! Thank you so much for rating the recipe!
Best recipe Iโve tried!
That is so wonderful to hear! So glad you enjoyed it.
I love this recipe, so does my family.
I’m so happy to hear that!!
It says baking powder and baking soda but no measurements for baking powder?
Both of the measurements are in the recipe card. Hope that helps!
Had a bunch of discard that I need to bake with and this recipe was perfect! I doubled the recipe, cut the dough in 1/2, rolled each 1/2 thin, and cut into 16 rolls, placed in 4 – 9″round foil pans, baked all of them, then froze 3 of the pans to reheat later! One pan had to be eaten right away, of course, and they were delicious! Thanks for the recipe! (So many exclamation points used, as these rolls were on point.)
Haha! I love a good exclamation point. So glad to hear your enjoyed them!
I made these for our 4th of July breakfast. I move slowly in the morning, so I decided to make them the day before and let them proof overnight. They came out SO good!
Wonderful! So glad to hear that!
I grew up with my mother making homemade cinnamon rolls from scratch, using active dry yeast. Over the years, I have tried and tried to replicate hers but without much success. They were good, but never great and not even close to hers. I was skeptical when I found your recipe because I figured it would just be another failed attempt. Imagine my surprise when these came out PERFECT and dare I say, even better than my momโs?! Shhhhโฆ
I just started making sourdough bread so I had discard in hand and they turned out FABULOUS!!! We doubled the cinnamon mixture and added a little vanilla bean paste to the cream cheese icing. I canโt BELIEVE how easy and fast these were to make without having to wait for them to rise, usually TWICE! If I could give this 10 stars, I would! The flavor is perfection! Thanks for sharing! I got whiplash saving this recipe so quickly!!
And, as a side note, my daughter is also an RD! ๐
That makes my heart so happy. Glad you enjoyed this recipe and found it so easy. Those modifications sounds delicious. How fun!! Yay RDs.
Im a bit confused. it states “discard recipe” but then calls for active starter? Is this a typo?
thanks!
Oops. Sure is. I’ll fix that.
These are DELICIOUS! My kids loved them. I am trying to transition to homemade vs. store bought for everything and these were a major win and going in my recipe book. Thank you for also listing the nutritional information.
That makes my heart so happy. So glad the whole family enjoyed them. Thank you so much for coming back and giving it a 5 star rating! Greatly appreciate it.
This is not a discard recipe, it calls for active starter.
Thats a typo! It uses discard or active starter. Either works.
These rolls are so delicious!
However, there is no oven temperature in this recipe! I winged it and baked at 350.
Oh my goodness. So sorry. I normally bake them at 375, but 350 works too. I’m so glad you enjoyed them!!!