why make this recipe

I love recipes that rescue food and soothe a morning. These sourdough discard cinnamon rolls do both. They use discard so you waste less. They also bake into soft, tangy, sweet rolls that everyone will smile at. If you like quick, reliable cinnamon rolls, try my take and compare it to my easy sourdough cinnamon rolls for another twist on the classic.

how to make Sourdough Discard Cinnamon Rolls

Ingredients:

0.5 cup unsalted butter, 1.75 cups all-purpose flour, 1 cup buttermilk, 0.33333334326744 cup sourdough starter, 1 tablespoon honey, 1 teaspoon baking powder, 0.75 teaspoon salt, 0.5 teaspoon baking soda, 0.75 cup brown sugar, 2 teaspoons ground cinnamon, 2 tablespoons unsalted butter, melted, 1 cup confectioners’ sugar, 1 tablespoon unsalted butter, melted, 1 tablespoon milk, 1 teaspoon vanilla extract

Sourdough Discard Cinnamon Rolls

Directions:

Cut the butter and flour for dough together. Add buttermilk, starter, and honey. Mix until the dough is tight. Cover and let rest for 8 hours, or overnight.
Preheat the oven to 375 degrees F (190 degrees C). Butter 2 round baking pans.
Add baking powder, salt, and baking soda to the dough. Use your hands to incorporate.
Generously flour a countertop so the dough doesn’t stick. Generously flour the top of the dough the same way. Roll the dough into a 20×12-inch rectangle.
Mix brown sugar and cinnamon together. Spread 2 tablespoons melted butter over the dough, avoiding the edges. Spread the cinnamon-sugar mixture over the melted butter.
Roll the dough into a log, starting from the bottom. Use a bench scraper or sharp knife to cut the log into 1 1/2-inch segments. Arrange in the prepared baking pans, leaving a little space between each one.
Bake in the preheated oven until golden. This takes 35 to 40 minutes.
While the cinnamon rolls bake, mix confectioners’ sugar, butter, milk, and vanilla extract for icing together in a bowl. Top the rolls with your icing right when they come out of the oven.

how to serve Sourdough Discard Cinnamon Rolls

Serve warm. Pull them apart with your hands. Drizzle extra icing if you like them sweeter. They pair well with coffee or a simple latte. I often set them out on a small board and let guests help themselves.

how to store Sourdough Discard Cinnamon Rolls

Let the rolls cool to room temperature. Store in an airtight container. Keep them at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 1 month. Thaw overnight in the fridge and warm in a 300°F oven for 10 minutes.

tips to make Sourdough Discard Cinnamon Rolls

Use cold butter when you cut it into the flour. That gives a flakier texture. Let the dough rest as written. The long rest makes the flavor deeper. Flour your surface well to avoid tearing. Cut the log with a sharp knife or bench scraper. Press down straight to keep the rolls even. If you want bite-sized treats, try the same filling rolled into smaller pieces like my gooey sourdough discard cinnamon roll bites.

variation (if any)

Swap fillings for a fruity change. Try lemon zest and blueberries for a bright twist. You can adapt the same method and make delightful morning rolls, similar to my sourdough discard lemon blueberry rolls. You can also add chopped nuts or swap brown sugar for maple sugar.

FAQs

Q: Can I use active starter instead of discard?

A: Yes. Use the same amount. The flavor will be slightly tangier.

Q: Do I have to use buttermilk?

A: No. You can use plain yogurt thinned with a little milk. The texture stays tender.

Q: Can I prepare these the same day?

A: You can. Let the dough rest at room temperature for 2 to 3 hours instead of overnight. The flavor won’t be as developed, but they will still be tasty.

Sourdough Discard Cinnamon Rolls

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