Sourdough Discard Cinnamon Roll Cake

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If you’ve ever craved the warm, gooey goodness of a cinnamon roll but didn’t want to deal with the kneading, rising, and rolling, this Sourdough Discard Cinnamon Roll Cake is for you! Soft, buttery, and swirled with cinnamon-sugar, this one-pan treat delivers all the flavors of a classic cinnamon roll with way less effort. Plus, it’s a fantastic way to use up sourdough discard without waste. Whether you serve it for breakfast, brunch, or dessert, this cake is guaranteed to be a hit!

Why You’ll Love This Cake

  • No kneading or rising – Just mix, swirl, and bake!

  • Uses up sourdough discard – Adds subtle tang and moisture.

  • Soft, gooey, and cinnamon-packed – Everything you love about cinnamon rolls.

  • Optional cream cheese glaze – For that perfect finishing touch.

  • Great for any occasion – Breakfast, dessert, or a snack with coffee.

What Does It Taste Like?

Imagine the flavor of a warm, homemade cinnamon roll—sweet, buttery, and full of cinnamon spice—but in a soft, fluffy cake. The sourdough discard adds a slight tang that balances the sweetness, while the cinnamon swirl creates pockets of gooey, caramelized goodness. Topped with a rich cream cheese glaze, every bite is pure indulgence.

Ingredients

For the Cake Batter:

  • 1 cup (240g) sourdough discard (unfed, at room temp)

  • ½ cup (113g) unsalted butter, melted

  • ½ cup (120g) milk (or plant-based milk)

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1½ cups (190g) all-purpose flour

  • ¾ cup (150g) granulated sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

For the Cinnamon Swirl:

  • ¼ cup (56g) unsalted butter, softened

  • ½ cup (100g) brown sugar

  • 1½ tablespoons cinnamon

For the Cream Cheese Glaze (Optional but Highly Recommended!):

  • 4 oz (113g) cream cheese, softened

  • ¼ cup (56g) unsalted butter, softened

  • 1 cup (120g) powdered sugar

  • 1 teaspoon vanilla extract

  • 1-2 tablespoons milk (as needed for consistency)

Tools You’ll Need

  • 9×9-inch baking pan

  • Mixing bowls

  • Whisk and spatula

  • Hand mixer (for the glaze)

  • Toothpick or knife (for swirling)

Ingredient Swaps and Additions

  • Dairy-free? Use plant-based butter and milk.

  • Want extra richness? Replace milk with buttermilk.

  • Love nuts? Add chopped pecans or walnuts to the cinnamon swirl.

  • Want more spice? Add a pinch of nutmeg or cardamom to the batter.

How to Make Sourdough Discard Cinnamon Roll Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.

Step 2: Make the Cake Batter

In a large mixing bowl, whisk together the melted butter, milk, eggs, vanilla extract, and sourdough discard.

In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—this keeps the cake light and tender.

Step 3: Make the Cinnamon Swirl

In a small bowl, mix softened butter, brown sugar, and cinnamon until you have a crumbly mixture.

Step 4: Assemble the Cake

Pour half of the cake batter into the prepared pan.

Sprinkle half of the cinnamon swirl mixture evenly over the batter.

Pour the remaining batter on top, then use a knife to swirl gently for a marbled effect.

Sprinkle the remaining cinnamon mixture over the top.

Step 5: Bake the Cake

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean. The middle should still be a little gooey—just like a cinnamon roll!

Step 6: Make the Cream Cheese Glaze (Optional)

While the cake is baking, beat together the cream cheese and butter until smooth.

Add the powdered sugar and vanilla, then mix. If the glaze is too thick, add milk 1 tablespoon at a time until you reach a pourable consistency.

Step 7: Drizzle and Serve

Let the cake cool slightly, then drizzle the glaze over the top. Slice and enjoy warm!

What to Serve with This Cake

  • A hot cup of coffee or tea for the perfect morning treat.

  • Vanilla ice cream for a decadent dessert.

  • Fresh berries to balance the sweetness.

  • Whipped cream for an extra indulgence.

Pro Tips for the Best Cake

  • Don’t overmix the batter – This keeps the cake soft and tender.

  • For a gooier center, bake for slightly less time – Check at 30 minutes.

  • Want extra cinnamon flavor? Double the cinnamon swirl ingredients.

  • Let the cake cool for 5 minutes before glazing – This prevents the glaze from melting too much.

How to Store Leftovers

  • At room temperature: Store in an airtight container for up to 2 days.

  • In the fridge: Keep in a sealed container for up to 5 days.

  • In the freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Reheat in the microwave for a few seconds before serving.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?
Yes, but it may change the texture slightly. The discard gives the best consistency for this cake.

Can I make this cake ahead of time?
Absolutely! You can bake it the night before and reheat it in the oven at 300°F (150°C) for about 10 minutes before serving.

Can I make this without the glaze?
Yes! The cake is delicious on its own, but the glaze adds a nice finishing touch.

Can I double this recipe?
Yes! Double the ingredients and bake in a 9×13-inch pan. You may need to increase the baking time by 5-10 minutes.

More Sourdough Discard Recipes

Love baking with sourdough discard? Try these next!

Final Thoughts

This Sourdough Discard Cinnamon Roll Cake is everything you love about a cinnamon roll, with none of the hassle. It’s soft, gooey, and packed with warm cinnamon flavor, making it the perfect way to use up sourdough discard. Whether you enjoy it for breakfast or dessert, it’s guaranteed to be a hit!

If you try this recipe, leave a comment or share a photo on Pinterest—I’d love to see your delicious creation!