Sourdough Discard Cinnamon Rolls

Hi there! I’m Stella, the heart, soul, and chief taste-tester behind howbestrecipes.com. I’m so thrilled you’ve stopped by to explore this little corner of the internet where delicious food and happy kitchens come together! And today, we’re diving into a recipe that perfectly captures that spirit: sourdough discard cinnamon rolls.

For me, cooking isn’t just about putting food on the table; it’s a language of love, a creative outlet, and a source of endless joy. My culinary adventure didn’t begin in a professional kitchen—it began right where the best stories do: in the warm, chaotic, and love-filled kitchen of my childhood home. The smell of cinnamon, vanilla, and freshly baked bread wasn’t just familiar—it was home.

That’s what makes these sourdough discard cinnamon rolls so special to me. They’re not just a delicious way to reduce waste—they’re a warm hug in pastry form. They remind me of those mornings spent hovering over the counter as my mom transformed simple pantry staples into magic. I wasn’t always the most helpful assistant back then—more of a flour-dusted cheerleader—but I soaked up every swirl and stir like a sponge.

Fast forward to today, and I’ve built howbestrecipes.com as a place to share that same magic with you. Here, This space is rooted in real ingredients, useful guidance, and the simple joy that comes from baking something with heart. I want you to feel like you’re right here in the kitchen with me, apron on and cinnamon in the air.

This recipe is one of those golden finds—simple to make, packed with flavor, and a beautiful way to give your sourdough starter a second life. You don’t need a mixer or complicated steps—just a little patience, a touch of love, and a willingness to get your hands (and counters) delightfully messy.

And if you’re already in love with sourdough discard baking, don’t miss our sourdough discard crumpet recipe or King Arthur-style discard crumpets. There’s a whole world of comfort food waiting in your jar of starter.

So roll up your sleeves, preheat that oven, and let’s bring the warmth of homemade cinnamon rolls—and a whole lot of heart—into your kitchen.

The Joy of Baking with Sourdough Discard

Why Sourdough Discard Cinnamon Rolls Are the Perfect Treat

There’s something magical about warm, gooey sourdough discard cinnamon rolls fresh out of the oven. As someone who spends most days experimenting in the kitchen, I’ve come to love recipes that make the most of every ingredient. That’s exactly what makes sourdough discard cinnamon rolls a household favorite here.

If you maintain a sourdough starter, you know the guilt of tossing the discard during feedings. But instead of wasting that flavorful byproduct, I use it to create rich, bakery-style cinnamon rolls that are soft, tender, and packed with cinnamon sugar goodness. And the best part? You won’t need to wait for these sourdough discard cinnamon rolls to rise—they come together quickly with no proofing needed. You mix, roll, bake, and enjoy!

Benefits of Baking with Sourdough Discard in Cinnamon Rolls

Let’s talk benefits. Using sourdough discard in cinnamon rolls gives you all the flavor without the wait. Here’s why it works so well:

• No-Waste Baking: Reuse sourdough discard in a delicious way that feels both practical and indulgent.
• Boosted Flavor: That signature tang from the discard deepens the flavor of your cinnamon rolls.
• Tender Texture: The acidity in the discard interacts with baking soda and powder, helping your dough puff up beautifully.
• Quick and Easy: No long fermentation times. These sourdough discard cinnamon rolls are perfect for spontaneous baking.

If you’ve ever wondered what to do with your discard, this is it. These rolls are everything you want in a comfort bake—fluffy layers, sticky cinnamon filling, and creamy frosting—with that signature sourdough flavor tucked inside.

Sourdough Discard Cinnamon Rolls

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• Author: Stella Wason
• Total Time: 55 minutes
• Yield: 12 cinnamon rolls
• Diet: Vegetarian

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Description

Quick, fluffy, no-rise sourdough discard cinnamon rolls with cinnamon sugar filling and maple cream cheese frosting. A perfect way to use up sourdough starter.

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Ingredients

4 cups all-purpose flour (560g)

1 tsp baking soda

2 tsp baking powder

1 tsp salt

1 cup sourdough discard (227g)

1 cup water (236g)

1/2 cup melted butter (114g)

1/4 cup honey (84g)

Filling:

1/2 cup softened butter (114g)

1 cup brown sugar (200g)

2 tbsp cinnamon

Frosting:

6 oz cream cheese

1/2 cup heavy cream (120g)

1/2 cup maple syrup or honey (168g)

2 tsp vanilla extract

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Instructions

1. Preheat the oven to 375°F and grease a cast iron skillet or baking dish.

2. In a bowl, mix flour, baking soda, baking powder, and salt.

3. Add sourdough discard, water, melted butter, and honey. Stir to form soft dough.

4. Roll out dough to 1/4 inch thick rectangle on floured surface.

5. Mix butter, brown sugar, and cinnamon. Spread evenly on dough.

6. Roll tightly, slice into 12 even rolls.

7. Place in baking dish with a little space between rolls. Bake 25–35 minutes until golden brown.

8. Make frosting by heating cream cheese, heavy cream, maple syrup (or honey), and vanilla over medium heat.

9. Stir until smooth. Cool rolls slightly, then frost and serve.

Notes

Use honey or maple syrup depending on your preference.

Store leftovers in an airtight container up to 3 days.

Reheat in microwave for 20 seconds or oven at 300°F for 8 minutes.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

👉 Discover great ideas like our sourdough discard crumpet recipe to stretch your starter even further.

What Makes These Cinnamon Rolls So Unique?

Unlike traditional yeasted recipes, these sourdough discard cinnamon rolls use baking soda and baking powder as leaveners. That means you get fresh cinnamon rolls on the table in about an hour—no waiting around for dough to rise. Ideal for lazy weekend brunches, festive holiday breakfasts, or simply whenever you’re craving something warm and homemade.

The sourdough discard adds:

• A gentle tang that balances the sweetness
• A soft, chewy texture that holds up under layers of gooey cinnamon filling
• Complexity and depth that elevate a familiar treat into something special

Once you try sourdough discard cinnamon rolls, you’ll never look at discard the same way again.

👉 Don’t miss our King Arthur-style sourdough discard crumpets for another spin on discard magic.

Ingredients You’ll Need (and Why They Matter)

Building the Perfect Dough for Sourdough Discard Cinnamon Rolls

Great cinnamon rolls begin with a great dough. In this recipe, the base comes together quickly using a combination of pantry staples and sourdough discard. The sourdough discard not only gives your cinnamon rolls a beautiful depth of flavor but also eliminates the need for active yeast or hours of rising.

Here’s what you’ll need:

In sourdough discard cinnamon rolls, each ingredient has a role to play in achieving the perfect soft-yet-structured texture. The discard adds just enough tang to round out the sweetness from the honey and cinnamon.

👉 Don’t miss our sourdough cheddar bay drop biscuits for another recipe that puts discard to excellent use.

The Heart of the Rolls: Cinnamon Sugar Filling

This cinnamon sugar swirl is where the magic happens. It melts into gooey goodness as the rolls bake and brings that nostalgic comfort everyone craves.

Here’s what you’ll need:

• Softened butter – 1/2 cup (114g): Makes the filling spreadable and helps bind the sugar and cinnamon.
• Brown sugar – 1 cup (200g): Adds depth and caramel flavor.
• Cinnamon – 2 tablespoons: The warm, spicy star of the show.

Spread the mixture evenly over your rolled-out dough for that iconic cinnamon roll spiral. Trust me, the smell while baking is unforgettable.

Sweet Finish: Cream Cheese Topping

You can’t serve sourdough discard cinnamon rolls without the signature creamy topping. This one blends sweet and tangy flavors beautifully.

• Cream cheese – 6 oz: Gives richness and body to the frosting.
• Heavy cream – 1/2 cup (120g): Thins the mixture to the perfect pouring consistency.
• Maple syrup or honey – 1/2 cup (168g): Natural sweetness with an earthy undertone.
• Vanilla extract – 2 tsp: Brings it all together with warm flavor.

This topping is poured over the rolls while they’re still warm—melting just enough to fill every crack and swirl.

👉 Looking for more creative ways to use discard? Check out our sourdough recipes not bread for new ideas.

Step-by-Step Instructions to Master the Method

Prep Your Kitchen and Ingredients

Before diving into the dough, make sure your space and ingredients are ready to go. This recipe for sourdough discard cinnamon rolls moves quickly once you begin mixing, so preparation is key.

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a cast iron skillet or baking dish with butter or oil. This prevents sticking and adds flavor.
3. Melt the butter (for the dough) and set it aside to cool slightly.

This simple setup ensures your cinnamon rolls bake evenly and don’t stick—especially important when that gooey filling melts and caramelizes around the edges.

Mixing the Dough

Now it’s time to build your base. The dough comes together in just a few steps and doesn’t need to rise, thanks to the sourdough discard and chemical leaveners.

1. In a large mixing bowl, combine:
   • 4 cups all-purpose flour
   • 1 tsp baking soda
   • 2 tsp baking powder
   • 1 tsp salt
2. In another bowl—or straight into your dry mix—add the following ingredients:
   • 1 cup sourdough discard
   • 1 cup water
   • 1/2 cup melted butter (cooled)
   • 1/4 cup honey
3. Mix everything together using a sturdy spoon or your hands. The dough should form a soft, slightly sticky ball. If it’s too wet, add a tablespoon of flour at a time.
4. Transfer the dough onto a lightly floured surface, and roll it out into a rectangle about 1/4 inch thick.

At this point, your kitchen should already start smelling amazing—thanks to the sourdough discard and honey working together.

Making the Cinnamon Sugar Filling

This is where the magic happens. You’ll make a sweet, buttery paste that fills every swirl of the roll.

1. In a small bowl, combine:
   • 1/2 cup softened butter
   • 1 cup brown sugar
   • 2 tbsp cinnamon
2. Mix until it forms a spreadable filling. Use a spatula to evenly spread it over the dough, right up to the edges.

This filling is the soul of sourdough discard cinnamon rolls—gooey, warm, and spiced just right.

Rolling and Cutting

This step might feel intimidating, but it’s easier than it looks.

1. Beginning with the longer side, carefully roll the dough into a snug, even log.
2. Press the edge gently to seal it.
3. Slice into 12 equal rolls using a sharp knife, unflavored dental floss, or clean thread. Floss gives the cleanest cuts without flattening the dough.

Arrange the rolls in your greased skillet or dish, leaving just a little space between each for expansion.

Baking to Golden Perfection

Place your rolls into the preheated oven and bake for 25–35 minutes until golden brown on top and cooked through in the center. They should puff up beautifully and fill your kitchen with the irresistible aroma of cinnamon and baked butter.

Let the rolls cool for about 10–15 minutes before adding the topping. This keeps the frosting from melting too quickly and sliding off.

👉 Don’t miss our vegan sourdough babka if you’re craving more sweet, spiraled inspiration.

Making the Cream Cheese Maple Frosting

Why Cream Cheese Frosting Completes Sourdough Discard Cinnamon Rolls

No batch of sourdough discard cinnamon rolls is truly complete without a rich, creamy, and slightly tangy frosting to crown each swirl. The warmth of cinnamon and brown sugar deserves a topping that adds balance—enter cream cheese, heavy cream, and a hint of maple or honey.

This frosting isn’t just a finishing touch. It’s what transforms your cinnamon rolls from great to unforgettable. The creamy texture melts into every ridge and swirl of the roll, while the natural sweetness of maple syrup or honey enhances the rustic charm of sourdough baking.

Ingredients for the Maple Cream Cheese Topping

Here’s what you’ll need to make this velvety, pourable frosting:

Note: You can choose between maple syrup or honey. Each brings its own richness, but maple syrup lends a deeper, caramel-style sweetness that complements the slight tang of sourdough discard cinnamon rolls beautifully.

How to Make the Cream Cheese Frosting

1. Add ingredients to a medium saucepan:
   • Cube the cream cheese for faster melting.
   • Add the heavy cream, maple syrup or honey, and vanilla extract.
2. Warm the mixture over medium heat, stirring regularly. Do not let it boil—just heat until the cream cheese fully melts and everything comes together smoothly.
3. For an extra-smooth finish, use an immersion blender to emulsify the frosting once it’s heated through. This ensures a silky texture that glides over your rolls with no lumps.
4. Once your cinnamon rolls have cooled slightly, pour the frosting over them while still warm—not hot. This allows it to seep into the rolls without turning runny or sliding off.

Serving Suggestion

Serve your sourdough discard cinnamon rolls fresh and warm, preferably with a hot cup of coffee or chai. They’re at their finest fresh out of the oven, but if you have leftovers, a quick reheat brings them right back to life the next day.

The maple cream cheese topping adds a bakery-style elegance, making them perfect for brunch, holidays, or just a well-deserved treat for yourself.

Pro Tips for Perfect Sourdough Discard Cinnamon Rolls Every Time

How to Handle the Dough Like a Pro

Even though this recipe skips the yeast and rise time, you still want a dough that’s soft, tender, and easy to work with. When making sourdough discard cinnamon rolls, the texture of your dough will depend on both your flour and the consistency of your discard. Follow these tips for the best results:

• Use room temperature sourdough discard for smoother mixing.
• If your discard is especially runny, reduce the water slightly.
• Knead just until the dough comes together. Overworking can toughen it.
• If your dough feels sticky, dust your surface lightly with flour, but don’t overdo it—you want soft, not dry, rolls.

Keeping the dough soft ensures that your sourdough discard cinnamon rolls bake up fluffy with that irresistible pull-apart texture.

Evenly Rolling and Filling

When it’s time to roll out the dough, keep these things in mind:

• Aim for an even rectangle that’s about 1/4 inch thick. This ensures the rolls bake uniformly and delivers that perfect swirl of cinnamon in every bite.
• Spread the cinnamon sugar filling edge to edge, so each roll is packed with flavor.
• Roll the dough tightly but gently, so it holds shape without squeezing out the filling.

And remember, when slicing, unflavored dental floss or clean thread will give you cleaner cuts than a knife. This method prevents squishing and gives each cinnamon roll a perfect spiral.

👉 Check out our King Arthur-style sourdough discard crumpets for more discard baking techniques that benefit from precision and care.

Baking and Timing It Right

To ensure the rolls are baked perfectly, keep an eye on both color and texture:

• Bake until light golden brown and firm in the center. Start checking around the 25-minute mark.
• If the tops brown too quickly, loosely cover with foil for the final 5–10 minutes.
• Check if they’re fully baked by inserting a toothpick; it should come out clean with no streaks of raw dough.

Letting the rolls cool for 10–15 minutes is essential before frosting. This helps the cream cheese topping stay silky without sliding right off.

Storage and Reheating Tips

Homemade sourdough discard cinnamon rolls are best served fresh, but here’s how to keep leftovers delicious:

• Store in an airtight container at room temperature for 1 day or refrigerate up to 4 days.
• For reheating, pop a roll in the microwave for 15 to 20 seconds, or warm it in a 300°F oven for about 8 to 10 minutes.
• If stored without frosting, reheat and add fresh frosting right before serving for that fresh-baked feel.

Why Sourdough Discard Cinnamon Rolls Are a Must-Bake Staple

A Smarter Way to Use Your Sourdough Discard Cinnamon Rolls

If you maintain a sourdough starter, you’re probably always looking for creative ways to use up the discard. That’s where sourdough discard cinnamon rolls come in—not just as a clever use of leftover starter, but as an absolutely irresistible treat. These cinnamon rolls come out tender and buttery, filled with a cozy swirl of sweet cinnamon sugar in every layer. They don’t just reduce waste—they turn discard into something your whole family will crave.

Traditional cinnamon rolls often take hours to prepare, requiring yeast, rise time, and sometimes even overnight proofing. But sourdough discard cinnamon rolls skip all that fuss. Thanks to the natural acidity and flavor in the discard, combined with the use of baking soda and baking powder, these rolls come together quickly and taste like they took all day.

Let’s be real—there’s nothing more satisfying than pulling a pan of warm, sticky sourdough discard cinnamon rolls from the oven, knowing you made them from scratch and saved your discard in the process.

Better Flavor, Less Effort

So, why should sourdough discard cinnamon rolls be part of your regular baking routine? Because they bring everything you love about cinnamon rolls—soft centers, gooey filling, sweet frosting—and elevate it with a subtle tang that enhances the flavor without overwhelming it.

Here’s why these rolls are so special:

• Rich, Tangy Flavor: The sourdough discard adds a gentle sourness that perfectly balances the sweet brown sugar and cinnamon.
• Quick and Easy: No yeast. No proofing. These rolls are oven-ready in under an hour.
• Incredible Texture: You get a soft, tender crumb with just the right amount of chew—thanks to the unique qualities of sourdough discard.
• Customizable Swirls: Add raisins, nuts, orange zest, or even a dash of cardamom to make the recipe your own.

And let’s not forget the maple cream cheese frosting. Once poured over the warm spirals of dough, it sinks into every layer, making these sourdough discard cinnamon rolls an indulgence you won’t want to share (but should).

👉 Don’t miss our sourdough recipes not bread if you’re ready to stretch your starter beyond rolls.

A Crowd Favorite for Any Occasion

Sourdough discard cinnamon rolls shine no matter when or where you serve them. Whether it’s Sunday brunch, a cozy holiday breakfast, or just a lazy Saturday morning, these rolls fit right in. They’re quick enough to make without advance planning, yet impressive enough to wow your family or guests.

Once you serve these sourdough discard cinnamon rolls at a gathering, don’t be surprised when people start requesting them by name—or asking for the recipe. The tender dough, sweet cinnamon filling, and rich frosting come together in a way that tastes bakery-quality but feels wonderfully homemade.

And because they use sourdough discard, they also reflect a sustainable, thoughtful approach to baking. It’s a feel-good recipe in every sense—delicious, resourceful, and completely satisfying.

FAQs About Sourdough Discard Cinnamon Rolls