30-Minute Sourdough Discard Cinnamon Rolls

why make this recipe

Making 30-Minute Sourdough Discard Cinnamon Rolls is a great way to use leftover sourdough starter. These rolls come together quickly and are perfect for breakfast or a sweet treat. They are soft, gooey, and filled with warm cinnamon flavor. Plus, they won’t take much time at all!

how to make 30-Minute Sourdough Discard Cinnamon Rolls

Ingredients

• 1 cup (240g) sourdough discard (unfed, cold from fridge is fine)
• 1½ cups (180g) all-purpose flour (plus up to ½ cup extra, as needed)
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 6 tbsp (85g) cold unsalted butter, cubed
• ⅓ cup (80ml) milk (plus more if needed)
• 1 tsp vanilla extract
• ¼ cup (50g) brown sugar (or more, to taste)
• 1 tbsp ground cinnamon
• 2 tbsp (28g) softened unsalted butter
• ½ cup (60g) powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract

Directions

1. Make the Dough: In a large mixing bowl, whisk together 1½ cups flour, sugar, baking powder, and salt. Add the cold butter and cut it in using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in the sourdough discard, milk, and vanilla until a soft, slightly sticky dough forms. If the dough is too sticky, add more flour, one tablespoon at a time, until it’s workable.
2. Knead Gently: Turn the dough out onto a floured surface. Knead it gently 3–4 times—just enough to bring it together without overworking the dough.
3. Roll and Fill: Roll the dough into a 10×14-inch rectangle. Spread the softened butter over the surface. Mix the brown sugar and cinnamon together, and then sprinkle it evenly over the dough. Roll the dough tightly from the long side into a log. Slice it into 8 even rolls.
4. Optional Chill: If the dough is still sticky, place the sliced rolls on a baking tray and refrigerate for 10–15 minutes to make handling easier.
5. Bake: Preheat your oven to 400°F (200°C). Place the rolls in a parchment-lined 9-inch round pan or on a small baking sheet. Bake for 15–20 minutes, or until they are golden brown and fully cooked in the center. Some ovens may need up to 25 minutes.
6. Glaze: While the rolls bake, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle this glaze over the warm rolls as soon as they come out of the oven.
7. Serve: Enjoy these delicious rolls immediately while they are warm, soft, and gooey!

how to serve 30-Minute Sourdough Discard Cinnamon Rolls

Serve these cinnamon rolls warm right out of the oven for the best taste. They make a lovely breakfast or snack. You can also enjoy them with a cup of coffee or tea.

how to store 30-Minute Sourdough Discard Cinnamon Rolls

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for about a week. To reheat, place them in the microwave for a few seconds or warm them in the oven.

tips to make 30-Minute Sourdough Discard Cinnamon Rolls

• Ensure your butter is cold when cutting it into the flour; this helps the rolls rise better.
• Adjust the cinnamon and brown sugar amounts based on your taste preference.
• If you want creamier rolls, consider adding a bit more milk to the dough if needed.

variation

Feel free to add nuts, chocolate chips, or dried fruits to your filling for added flavor and texture!

FAQs

1. Can I use active sourdough starter instead of discard? Yes, you can use active sourdough starter, but make sure to reduce the amount of yeast in other recipes in the future.
2. What if I don’t have all-purpose flour? You can use whole wheat flour, but keep in mind the texture may be denser.
3. Can I freeze the leftover rolls? Yes, after they cool down, you can freeze them. Just make sure to wrap them well to avoid freezer burn. Reheat them in the oven when ready to serve.

30-Minute Sourdough Discard Cinnamon Rolls

Delicious cinnamon rolls made quickly with sourdough discard, perfect for breakfast or a sweet treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 rolls

Course: Breakfast, Snack

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Dough Ingredients

• 1 cup sourdough discard (unfed, cold from fridge is fine)
• 1.5 cups all-purpose flour (plus up to ½ cup extra, as needed)
• 2 tbsp sugar
• 1 tbsp baking powder
• 0.5 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 0.33 cup milk (plus more if needed)
• 1 tsp vanilla extract

Filling Ingredients

• 0.25 cup brown sugar (or more, to taste)
• 1 tbsp ground cinnamon

Glaze Ingredients

• 2 tbsp softened unsalted butter
• 0.5 cup powdered sugar
• 1 tbsp milk
• 0.5 tsp vanilla extract

Method

Make the Dough

• In a large mixing bowl, whisk together 1½ cups flour, sugar, baking powder, and salt.
• Add the cold butter and cut it in using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
• Stir in the sourdough discard, milk, and vanilla until a soft, slightly sticky dough forms.
• If the dough is too sticky, add more flour, one tablespoon at a time, until it’s workable.

Knead the Dough

• Turn the dough out onto a floured surface.
• Knead it gently 3–4 times—just enough to bring it together without overworking the dough.

Roll and Fill

• Roll the dough into a 10×14-inch rectangle.
• Spread the softened butter over the surface.
• Mix the brown sugar and cinnamon together, and then sprinkle it evenly over the dough.
• Roll the dough tightly from the long side into a log.
• Slice it into 8 even rolls.

Optional Chill

• If the dough is still sticky, place the sliced rolls on a baking tray and refrigerate for 10–15 minutes to make handling easier.

Bake

• Preheat your oven to 400°F (200°C).
• Place the rolls in a parchment-lined 9-inch round pan or on a small baking sheet.
• Bake for 15–20 minutes, or until they are golden brown and fully cooked in the center. Some ovens may need up to 25 minutes.

Glaze

• While the rolls bake, whisk together the powdered sugar, milk, and vanilla until smooth.
• Drizzle this glaze over the warm rolls as soon as they come out of the oven.

Serve

• Enjoy these delicious rolls immediately while they are warm, soft, and gooey!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 15g

Notes

Ensure your butter is cold when cutting it into the flour; this helps the rolls rise better. Adjust the cinnamon and brown sugar amounts based on your taste preference. If you want creamier rolls, consider adding a bit more milk to the dough if needed.

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