Sourdough Discard Cinnamon Rolls
These sourdough discard cinnamon rolls are soft, fluffy, and full of rich cinnamon flavor. Made with discard and instant yeast, they come together faster while still giving you that signature sourdough tang in every bite.
If you love cinnamon rolls but don’t always have time for an all-day bake, these sourdough discard cinnamon rolls are for you. They’re soft, sweet, swirly, and just the right amount of tangy thanks to the discard in the dough. With a warm cinnamon-sugar filling and a drizzle of glaze, they taste like bakery-worthy cinnamon rolls but are quick and easy.
This is one of my favorite ways to use up extra sourdough discard, especially when I want something a little special for a weekend breakfast or brunch. The dough is easy to mix and forgiving to work with, and it rises beautifully whether you do it all in one day or make it ahead and let it chill overnight. And trust me, that glaze? Don’t skip it.
Why you’ll love this recipe
- A simple make-ahead dough that uses discard and instant yeast for flexibility and faster results.
- The tangy flavor of sourdough perfectly balances the sweet cinnamon swirl.
- Great for busy mornings – just prep the night before and bake fresh in the morning.
- A soft, fluffy texture with that classic cinnamon roll gooey center.
- Kid-approved, weekend-worthy, and guaranteed to disappear fast.
If you’re loving the cozy, tangy-sweet magic of sourdough cinnamon rolls, there’s more to explore! If you’re ready to dive into a fully wild yeast approach, my classic sourdough cinnamon rolls are made without any instant yeast and rely entirely on your starter for rise and flavor. For a slightly more advanced version, try my high hydration sourdough cinnamon rolls. They have an incredibly tender crumb and a rich, complex flavor that comes from a slow, natural fermentation. Both versions take more time but reward you with next-level cinnamon roll goodness. Whether you’re short on time or planning a weekend baking project, there’s a sourdough cinnamon roll recipe that fits perfectly.
How to make cinnamon rolls with sourdough discard
Here is a brief overview of how to make this recipe so you can get a feel for the steps. For the full set of written instructions, including ingredient amounts, please scroll down to the recipe card below.
Step 1: Mix the dough
In a large bowl, whisk together sourdough discard, warm milk, sugar, eggs, melted butter, and yeast. Add flour and salt and knead until the dough is soft, elastic, and just slightly tacky.
Step 2: First rise
Cover the dough and let it rise until doubled—this takes about 4–6 hours at room temperature. Or, refrigerate overnight for up to 12 hours.
Step 3: Roll & fill
Roll the dough into a large rectangle and spread softened butter all over. Sprinkle with a cinnamon-brown sugar mix. Roll it up tightly and cut into 9 (or 12) even pieces.
Step 4: Second rise
Place the rolls in a greased baking pan and let them rise again for 1–2 hours, until puffy and soft.
Step 5: Bake
Bake at 350°F (175°C) for 25–30 minutes until golden brown. Tent with foil near the end if needed to prevent over-browning.
Step 6: Glaze
Whisk together powdered sugar, milk, and lemon juice. Drizzle over warm rolls for a melt-in look, or wait until cool for a thicker finish.
Tips for Success
- Use room temperature ingredients to help the dough come together evenly.
- Don’t skip the second rise, this makes them soft and fluffy!
- Overnight proofing = deeper flavor and an easier morning.
Baker’s Schedule
You can make these cinnamon rolls all in one day, or mix the dough the night before and let it proof in the fridge for a slow-fermented, flavor-packed version.
Same-Day Schedule:
- Mix & knead dough: 15 minutes
- First rise (bulk fermentation): 4–6 hours
- Shape & second rise: 1–2 hours
- Bake: 25–30 minutes
Overnight Option:
- Mix dough in the evening
- Refrigerate overnight (8–12 hours)
- Shape in the morning, rise 1–2 hours, then bake
Storage & Reheating
Store: Cool completely, then store in an airtight container at room temp for up to 2 days. Refrigerate for up to 5.
Freeze: Freeze unglazed rolls for up to 2 months. Thaw, reheat, and glaze just before serving.
Reheat:
- Microwave: 15–25 seconds with a damp paper towel.
- Oven: 300°F for 8–10 minutes (loosely covered with foil).
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Discard Cinnamon Rolls
Ingredients
Method
- In a large bowl or bowl of a stand mixer, whisk together the sourdough discard, warm milk, sugar, eggs, and melted butter.
- Add the instant yeast and mix to combine.
- Add the flour and salt.
- Mix the ingredients with a dough hook attachment at low speed or by hand until a shaggy dough forms.
- Knead the dough for 5–8 minutes at medium-low speed until the dough is smooth, elastic, and slightly tacky but not sticky.
- Add 1–2 tbsp more flour or milk if needed to achieve a soft dough.
- Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature (the temperature of your kitchen will affect how fast or slow the dough rises) for 1-3 hours, or until it has doubled.
- On a lightly floured surface, roll the dough with a floured rolling pin into a large rectangle, approximately 12×18 inches.
- Spread the dough with softened butter evenly over the dough surface with a brush, rubber spatula of offset spatula, then mix the brown sugar and cinnamon together and sprinkle this mixture evenly over the buttered dough.
- Roll the dough up tightly from the long edge. Use baker’s twine or unflavored dental floss , or a sharp knife to cut the roll into 9 even rolls (about 2″ thick each).
- Place the rolls in a greased 9×9 inch baking dish.
- Cover the dish and let the rolls rise in a warm place for 1–2 hours, or until they become puffy. When gently pressed, the dough should spring back slowly. The exact rise time depends on your kitchen temperature. You can also place the rolls in the fridge overnight.
- Preheat the oven to 350°F.
- Bake the cinnamon rolls for 25–30 minutes or until they turn golden brown. Tent the pan with foil in the last 5 minutes if the rolls seem to be browning too quickly.
- While the rolls are cooling, in a small bowl, whisk all glaze ingredients until smooth and the mixture reaches your desired consistency. Spread the glaze over the warm cinnamon rolls for a melted effect, or wait until they cool for a thicker glaze.
