Soft, quick-bake cinnamon rolls made with sourdough discard no yeast, no rise, just mix, roll, bake, and glaze.

Scale

1 cup sourdough discard (unfed)

1 ½ cups all-purpose flour

2 tbsp sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup plain Greek yogurt (or sour cream)

1 tbsp melted butter (for dough)

2 tbsp softened butter (for filling)

¼ cup brown sugar

1 tbsp cinnamon

½ cup powdered sugar

1–2 tbsp milk

½ tsp vanilla extract

1. Preheat oven to 375°F (190°C).

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

3. Add sourdough discard, yogurt, and melted butter. Stir until a soft dough forms.

4. Turn onto floured surface and knead gently for 1–2 minutes.

5. Roll into a rectangle (about ¼ inch thick).

6. Spread softened butter over dough.

7. Sprinkle with brown sugar and cinnamon.

8. Roll tightly and slice into 8 pieces.

9. Place in greased dish; bake for 18–22 minutes.

10. Mix powdered sugar, milk, and vanilla to make glaze.

11. Drizzle over warm rolls and serve.

Add chopped pecans or a pinch of cardamom to the filling for extra warmth.

You can refrigerate sliced rolls overnight and bake in the morning.

Keywords: sourdough discard cinnamon rolls, no yeast cinnamon rolls