Sourdough Discard Cinnamon Rolls Recipe

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Warm, gooey, and full of cinnamon sugar magic, these sourdough discard cinnamon rolls are everything I crave on a chilly Indiana morning. I first made them on a snowy Sunday when I had extra discard sitting in the fridge and a craving that boxed dough couldn’t satisfy. The discard brought a soft tang and depth that made them better than any bakery roll I’d tried.

This recipe balances cozy sweetness with a subtle sourdough lift. It’s perfect for anyone wondering if sourdough can make dessert better. Spoiler: it absolutely can. With just a bit of planning, you can turn your unfed starter into rich, pillowy cinnamon rolls that rise beautifully and stay soft for days.

You’ll also love how these rolls pair with your favorite weekend brunch. Serve them next to a batch of mini cinnamon roll bites or sourdough discard coffee cake for the ultimate comfort spread.

Let’s dive into what makes these rolls so rewarding to bake and even better to eat.

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Why Sourdough Discard Works for Cinnamon Rolls

A Natural Boost for Flavor and Texture

Using sourdough discard in sweet dough may sound strange, but it’s a game changer. The discard doesn’t make the rolls sour. It adds complexity and softness. Because it’s full of fermented flour and wild yeast, it enhances gluten development and gives a chewier, bakery-style crumb.

The result? Rolls that are tender, lightly tangy, and far from bland. It’s a similar benefit I love in recipes like my pumpkin sourdough cinnamon rolls, where flavor layering makes every bite more interesting.

Making the Most of Discard Without Waste

One of the best reasons to bake these rolls is how they help reduce waste. Instead of throwing out discard during feeding, you put it to good use in a comforting dessert. And if you’ve made my sourdough discard cinnamon roll cake, you already know how versatile that tangy leftover can be.

You can use cold discard straight from the fridge. No feeding. No waiting. It slips right into the dough, making it beginner friendly and weekend ready.

Dough Prep and Filling Made Simple

Building the Perfect Dough

This dough comes together with pantry staples and your unfed sourdough discard. You’ll need:

• All-purpose flour
• Sourdough discard (cold or room temp)
• Milk (preferably warm)
• Sugar
• Melted butter
• An egg
• Salt
• Yeast (optional for quicker rise)

Mix the discard with warm milk, sugar, egg, and butter. Then stir in the flour and salt until you get a shaggy dough. Knead until smooth and elastic, about 8 to 10 minutes. If you’re using yeast, the dough will rise faster, but it’s not essential if you let it proof longer.

Let the dough rise in a warm spot until doubled in size. This could take 2 to 4 hours depending on how active your discard is. I often start the dough in the afternoon and shape it after dinner, so it’s ready for a morning bake.

Just like in my sourdough discard raspberry danishes, the dough is soft and easy to work with once it’s fully rested.

Rolling, Filling, and Shaping Tips

Roll the dough into a large rectangle about 12 by 16 inches. Spread softened butter over the surface, then sprinkle generously with cinnamon sugar. Add a touch of nutmeg or cardamom if you like a deeper spice note.

Starting from the long edge, roll it up tightly into a log. Slice into 9 to 12 rolls using a serrated knife or unflavored dental floss for clean cuts. Arrange them in a buttered baking dish, leaving a little space between each for rising.

Cover and let them rise again until puffy, about 45 minutes. Or, pop them in the fridge overnight and bake the next morning. That’s my favorite way to do it. You wake up to a pan of ready-to-bake magic, just like with cinnamon sugar sourdough donut holes.

Baking, Icing, and Storage Tips

How to Bake Them Just Right

Once your rolls are puffy and touching each other in the pan, preheat your oven to 350°F (175°C). Bake for 22 to 26 minutes until lightly golden on top. The centers should look soft but not doughy. If you’re unsure, use a thermometer. The center of a finished roll should be around 190°F.

If you notice the tops browning too quickly, loosely cover the pan with foil for the last 10 minutes. This helps maintain that soft, pillowy top without overbaking.

The smell filling your kitchen will be reason enough to make them again. If you’ve ever baked my sourdough discard cinnamon sugar muffins, you know the cinnamon cloud I’m talking about.

Simple Icing or Cream Cheese Frosting

While the rolls cool slightly, whip up a quick glaze. You have a couple of options depending on your mood:

• Simple icing: Just powdered sugar, milk, and vanilla. Stir until smooth and drizzle over warm rolls.
• Cream cheese frosting: Cream together softened butter, cream cheese, powdered sugar, and a splash of vanilla. This is a richer option and spreads beautifully while the rolls are still warm.

Don’t wait too long to frost. The warmth helps the icing melt into every swirl. If you love sweet finishes like I do in apple cinnamon sourdough bread, you’ll want to pour generously.

Let the rolls cool for 10 to 15 minutes before serving. That way, they’re still warm and gooey, but the icing won’t completely run off.

FAQs, Final Tips, and Recipe Wrap-Up

People Also Ask: Your Top Questions Answered

Can I use sourdough discard for cinnamon rolls?
Yes, and it’s fantastic. Sourdough discard adds flavor, tenderness, and helps reduce waste. You don’t need to feed it or let it bubble. Cold discard from the fridge works just fine, and it blends right into the dough.

What dessert can you make with sourdough discard?
So many. From sourdough discard cinnamon roll cake to sourdough discard raspberry danishes, discard is the base for tons of sweet, tangy bakes. Cookies, muffins, pancakes, and even brownies all welcome it.

Is sourdough discard healthier?
It can be. The fermentation in sourdough helps break down some of the gluten and phytic acid, which can make nutrients easier to digest. These cinnamon rolls still count as dessert, but you’re baking with fewer additives and a more natural starter base.

Is sourdough good for cinnamon rolls?
Absolutely. It gives them a soft interior, a slightly chewy texture, and depth of flavor that yeast-only dough can’t quite match. It’s the same reason I love using discard in cinnamon sugar donut holes and sourdough discard coffee cake.

Final Tips for Best Results

• Let the dough rise fully. Underproofed rolls won’t be as soft.
• Chill overnight for easy morning baking.
• Don’t skimp on cinnamon sugar filling. It’s the heart of the roll.
• Glaze while warm for that perfect gooey swirl.

Once you’ve made these, you’ll never toss discard again. Keep a jar in the fridge just for weekends like this.

If you loved this recipe, you’ll definitely want to try pumpkin sourdough cinnamon rolls or mix it up with sourdough discard cinnamon sugar muffins.

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