Can you make cinnamon rolls with sourdough discard?

Absolutely! That’s what makes this recipe so special. Sourdough discard cinnamon rolls are a brilliant way to use up leftover starter without needing to ferment the dough for hours. The discard blends beautifully with baking soda and baking powder to give you a soft, flavorful roll that bakes up quickly and tastes just as comforting as traditional versions—if not more.

How to make sourdough discard cinnamon rolls?

Start by combining the flour, baking powder, baking soda, and salt in a mixing bowl, stirring until everything is evenly mixed. In a separate step, add the sourdough discard, water, honey, and melted butter to the dry ingredients. Mix well until you get a smooth, slightly tacky dough that holds together. Lightly dust your work surface with flour, then roll the dough out into a rectangle. Spread the cinnamon sugar mixture generously across the surface, making sure to reach the edges. Carefully roll it up from the longer side, creating a snug log packed with cinnamon-sugar goodness. Slice into rolls, place in a greased dish, and bake at 375°F for 25–35 minutes. Make the cream cheese frosting while rolls cool, then pour it over the top.

Can I use sourdough discard for cinnamon rolls?

Yes, and you should! Sourdough discard is an ideal addition to baked goods like cinnamon rolls because it adds flavor and moisture. It's slightly acidic, which works perfectly with baking soda and powder to give your rolls lift and tenderness—without needing yeast or waiting for the dough to rise. Using discard also gives your rolls a heartier structure, helping them stay soft even after cooling. Just make sure your discard is unfed and room temperature for best results.

Is sourdough good for cinnamon rolls?

Sourdough is not only good—it’s fantastic for cinnamon rolls. It deepens the flavor, adds subtle tanginess, and helps create a more complex, bakery-style texture. While fully fermented sourdough cinnamon rolls take longer, using discard gives you the best of both worlds: flavor + speed. Sourdough discard cinnamon rolls are especially great if you're craving homemade goodness but don’t have time to wait around for dough to proof.

Sourdough Discard Cinnamon Rolls

Name: Sourdough Discard Crumpet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 crumpets
Cuisine: British
Ingredients: 1 cup (227g) sourdough starter discard (unfed); 1 teaspoon granulated sugar; 1/4 to 1/2 teaspoon salt; 3/8 teaspoon baking soda (use 1/2 tsp if your discard is very sour)

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.

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