Homemade Sourdough Discard Cinnamon Rolls Recipe

Posted on October 25, 2025

sourdough discard cinnamon rolls - featured image

I’ll be honest—these sourdough discard cinnamon rolls are easily one of my favorite holiday treats. The smell of cinnamon and brown sugar filling the house, the gooey swirls fresh out of the oven, and that perfect balance of tangy sourdough and sweet icing? It’s pure magic. Every bite feels like cozy Christmas mornings wrapped in a warm blanket.

The best part? You’re putting that sourdough discard to good use. If you’ve been feeding your starter and wondering what to do with all the excess, this recipe turns it into something unforgettable. And trust me, it’s worth it. Let’s dive into the details so you can wow your family and friends with these festive rolls!

Why You’ll Love This Recipe

There’s something special about these sourdough discard cinnamon rolls, and I’m not just talking about their taste. They’re the perfect mix of indulgent and practical, and you’ll feel like a kitchen wizard when you pull them off. Here’s why I think you’ll love them:

No waste, all flavor: That sourdough discard you’d normally toss? It gives these rolls a subtle tang that makes them stand out from the usual cinnamon roll lineup.
<strongperfect for="" holidays: Baking these fills your home with the coziest Christmas smells—cinnamon, nutmeg, and caramelized sugar. It’s basically the scent of joy.
<strongmake-ahead friendly: Prep the dough the night before and let it rise slowly in the fridge. When you’re ready to bake, you’ll have fresh rolls without the morning rush.
<strongsoft, gooey="" perfection: These cinnamon rolls are pillowy soft, with just the right amount of gooey, spiced filling. They’ll melt in your mouth.

Real talk: Once you’ve made these, you’ll never look at store-bought rolls the same way again.

What Ingredients You’ll Need

Here’s the deal: this recipe uses pantry staples you probably already have, plus that sourdough discard you’ve been wondering how to use. Let me break it down for you:

Sourdough discard (½ cup): This is the star of the show! It adds a subtle tangy flavor that pairs beautifully with the cinnamon and sugar.
All-purpose flour (3¾ cups / 450g): You’ll need this for the dough. I’ve tested it with bread flour too, and it works—you’ll just get a slightly chewier texture.
Milk (¾ cup / 180ml): Warm it up slightly to help activate the yeast. I use whole milk, but 2% works too.
Granulated sugar (¼ cup / 50g): Helps the dough rise and adds just a touch of sweetness.
Butter (⅓ cup / 75g), softened: This goes into the dough and also gets brushed over the filling—because butter makes everything better.
Eggs (2 large): They make the dough rich and tender.
Active dry yeast (1 packet / 2¼ tsp): Even though we’re using sourdough discard, yeast helps speed things up for those who don’t want to wait days for proofing.
Brown sugar (¾ cup / 150g): For the cinnamon filling—it caramelizes beautifully in the oven.
Cinnamon (2 tbsp): The key to that festive, warm spice flavor.
Powdered sugar (1 cup / 120g): For the icing—you’ll mix this with a splash of milk and vanilla extract for that classic sweet topping.
Vanilla extract (1 tsp): Because vanilla makes everything better.

Quick note: If you don’t have sourdough discard, you can substitute with plain yogurt or buttermilk. It won’t have quite the same flavor, but it’s a decent substitute in a pinch.

Equipment Needed

You don’t need a professional bakery setup to make these cinnamon rolls—just a few basic tools! Here’s what I use:

Mixing bowls: One for the dough, one for the filling.
Stand mixer with dough hook: This makes kneading a breeze, but you can absolutely knead by hand if you prefer.
Rolling pin: To roll out the dough evenly.
Sharp knife or dough cutter: For slicing those perfect rolls.
9×13-inch baking dish: Glass or metal both work. I grease it generously to prevent sticking.
Pastry brush: Handy for spreading butter over the dough and filling.
Kitchen scale (optional): For precise measurements. I’m a bit of a baking nerd and swear by mine.

Pro tip: If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes. It’s a great arm workout!

How to Make It: Step-by-Step

Alright, let’s get into the fun part—making these cinnamon rolls! I’ll walk you through each step, with tips to make sure they turn out perfectly.

Activate the yeast: Warm your milk (not too hot—about 110°F/43°C) and stir in the sugar and yeast. Let it sit for 5 minutes until it’s foamy. If it doesn’t foam, your yeast might be dead—start over with fresh yeast.
Mix the dough: In your stand mixer bowl, combine the sourdough discard, eggs, softened butter, and the yeast mixture. Add the flour and salt, and mix on low speed until a dough forms. Knead for about 5 minutes until it’s smooth and slightly tacky.
Let it rise: Transfer the dough to a lightly greased bowl, cover with a damp towel, and let it rise for 1-2 hours until doubled in size.
Make the filling: In a small bowl, mix the brown sugar and cinnamon. Melt a bit of butter for brushing over the rolled-out dough.
Roll out the dough: Punch down the risen dough and roll it into a rectangle (about 12×18 inches). Brush melted butter over the surface and sprinkle the cinnamon-sugar mixture evenly.
Shape the rolls: Roll the dough tightly from the long edge into a log. Slice into 12 equal pieces and place them in your greased baking dish.
Final proof: Cover the dish with plastic wrap and let the rolls rise for 30-45 minutes until puffed up.
Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and your kitchen smells heavenly.
Make the icing: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle generously over the warm rolls.

That’s it! You’re officially a cinnamon roll master.

My Best Tips & Techniques

Over the years, I’ve learned a few tricks to make these rolls truly exceptional. Here’s what I swear by:

Don’t skimp on the filling: A generous cinnamon-sugar layer is key to gooey rolls.
Use room temperature ingredients: Eggs, butter, and sourdough discard mix more smoothly when they’re not cold.
Brush with butter: Brushing melted butter over the rolled-out dough helps the filling stick better.
Slice with dental floss: For clean, even rolls, use unflavored dental floss instead of a knife—it’s a game changer.
Don’t overbake: You want the tops golden, but don’t let them dry out. Check them at 25 minutes.

Remember, baking is part science, part art. Trust your instincts and don’t stress if they’re not perfect the first time.

Ways to Mix It Up

If you feel like experimenting, here are some fun variations to try:

Orange Cardamom Rolls: Add orange zest to the dough and a pinch of cardamom to the filling for a citrusy twist.
Chocolate Chip Cinnamon Rolls: Sprinkle mini chocolate chips over the filling before rolling up the dough.
Pecan Sticky Rolls: Swap the cinnamon-sugar filling for a caramel pecan topping and bake upside down.
Gluten-Free Version: Use a gluten-free flour blend and add 1 tsp xanthan gum to the dough.

The possibilities are endless—get creative and make them your own!

Serving Ideas & Storage

Here’s how to serve and store your cinnamon rolls for maximum deliciousness:

Serve warm: These rolls are best fresh out of the oven, drizzled with icing.
Pair with coffee: A cup of hot coffee or tea is the ultimate companion to these rolls.
Storage: Keep in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and reheat in the oven or microwave.

Nutritional Info & Health Benefits

Let’s be real—these cinnamon rolls aren’t health food, but they’re worth every bite. Here’s the breakdown per roll:

Calories	Protein	Carbs	Fat
310	6g	48g	10g

They’re rich, indulgent, and perfect for special occasions. And hey, you’re using sourdough discard—so technically, you’re reducing waste. That’s gotta count for something, right?

Final Thoughts

So there you have it—homemade sourdough discard cinnamon rolls, perfect for Christmas morning or any cozy winter day. They’re soft, gooey, and full of that warm holiday flavor we all love.

Make them your own, share them with loved ones, and don’t forget to enjoy the process. If you try this recipe, I’d love to hear how it turned out! Drop a comment below or tag me on Instagram @yourhandle.

Happy baking, and may your holidays be as sweet as these cinnamon rolls!

FAQs

Q: Can I make these ahead of time?

A: Yes! Prep the rolls and let them rise overnight in the fridge. In the morning, bake them fresh for breakfast.

Q: Can I use instant yeast instead of active dry?

A: Absolutely. Use the same amount, but skip the activation step—just mix it directly into the dough.

Q: What’s the best way to reheat these?

A: Microwave individual rolls for 20 seconds, or warm the whole pan in the oven at 300°F for 10 minutes.

Q: Can I freeze the dough?

A: Yes! Shape the rolls, then freeze them before the final rise. Thaw overnight in the fridge and bake as usual.

Q: My rolls didn’t rise—what went wrong?

A: Check your yeast! If the milk was too hot or the yeast was expired, it won’t activate. Also, make sure the dough is in a warm spot for rising.

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