Sourdough Discard Cinnamon Rolls: How to Make the Best Ones

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Did you know that over 70% of home bakers throw away their sourdough discard, missing out on creating spectacular baked goods? If you’re looking for a delicious way to use that sourdough discard sitting in your refrigerator, you’re in the right place. Sourdough Discard Cinnamon Rolls are not just a clever way to reduce waste – they’re actually superior to traditional cinnamon rolls in both flavor and texture. The slight tanginess of the sourdough discard creates a perfect balance with the sweet cinnamon filling, resulting in rolls that are fluffier, more complex in flavor, and utterly irresistible. Today, I’ll guide you through creating the perfect Sourdough Discard Cinnamon Bun recipe that will transform your breakfast or brunch experience.

Ingredients List for Sourdough Discard Cinnamon Rolls

For the dough:

1 cup (227g) active sourdough discard
¾ cup (180ml) warm milk (around 110°F)
¼ cup (57g) unsalted butter, melted
1 large egg, room temperature
3 tablespoons (38g) granulated sugar
1 teaspoon vanilla extract
3 to 3½ cups (375-438g) all-purpose flour
1 teaspoon salt
2¼ teaspoons instant yeast (optional for faster rise)

For the filling:

⅓ cup (75g) unsalted butter, softened
¾ cup (150g) brown sugar, packed
2 tablespoons ground cinnamon
¼ teaspoon freshly grated nutmeg (optional but recommended)

For the cream cheese frosting:

4 oz (113g) cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup (120g) powdered sugar
½ teaspoon vanilla extract
1-2 tablespoons milk, to desired consistency

Substitution options: Plant-based milk works perfectly in place of dairy milk. Coconut oil can substitute for butter for a dairy-free version. For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the regular egg.

Timing

Preparation time: 30 minutes
Rising time: 1-2 hours (45% less if using instant yeast)
Baking time: 25-30 minutes
Total time: Approximately 2-3 hours

Compared to traditional cinnamon rolls, this sourdough version takes only about 15% more time but delivers 100% more flavor complexity. The fermentation process breaks down the flour, making these rolls not only tastier but also potentially easier to digest.

Step-by-Step Instructions for Sourdough Discard Cinnamon Rolls

Step 1: Prepare the Dough

In a large mixing bowl, combine the sourdough discard, warm milk, melted butter, egg, sugar, and vanilla extract. Whisk until well combined. Add 3 cups of flour, salt, and instant yeast (if using) to the wet ingredients. Mix until a shaggy dough forms, then turn out onto a floured surface. Knead for 8-10 minutes until smooth and elastic, adding the remaining flour only if the dough is too sticky to handle.

Pro tip: The dough should pass the “window pane test” – stretch a small piece of dough between your fingers; it should stretch thin enough to see light through it without tearing.

Step 2: First Rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place until doubled in size. This will take about 1-2 hours with instant yeast or 3-4 hours without. For enhanced flavor development, you can refrigerate the dough overnight after it has risen.

Pro tip: Create a perfect warm environment by preheating your oven to its lowest setting for 2 minutes, then turning it off and placing the covered dough inside.

Step 3: Prepare the Filling

While the dough rises, mix the brown sugar and cinnamon together in a small bowl. Set aside. Have your softened butter ready for spreading.

Pro tip: Adding a pinch of salt to your cinnamon-sugar mixture enhances the flavor complexity and reduces sweetness overload.

Step 4: Roll Out and Fill

Once the dough has doubled, punch it down and roll it out on a floured surface into a rectangle approximately 16×12 inches. Spread the softened butter evenly across the surface, leaving a ½-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter.

Pro tip: For perfectly even distribution, use a fine mesh sieve to sprinkle the cinnamon-sugar mixture over the butter.

Step 5: Shape and Second Rise

Starting from the long edge with filling all the way to the edge, tightly roll the dough into a log. Pinch the seam to seal. Using unflavored dental floss or a sharp knife, cut the log into 12 equal pieces, approximately 1½ inches each. Place the rolls in a greased 9×13-inch baking dish, leaving space between each roll. Cover and let rise for 30-45 minutes, until puffy.

Pro tip: Mark the dough log at the halfway point, then each section in half again, and so on, to ensure perfectly even rolls.

Step 6: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown. If they start browning too quickly, tent with foil halfway through baking.

Pro tip: For a softer edge, place a pan of water on the bottom rack of your oven while baking to create steam.

Step 7: Prepare the Frosting

While the rolls are baking, beat together cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix until combined. Add milk as needed to reach your desired consistency.

Pro tip: For a more complex flavor, add ½ teaspoon of orange zest to your frosting.

Step 8: Frost and Serve

Allow the rolls to cool for 5-10 minutes before spreading the frosting. The warmth from the rolls will slightly melt the frosting, creating the perfect gooey topping.

Pro tip: Reserve some frosting to serve on the side for those who prefer extra sweetness.

Nutritional Information about Sourdough Discard Cinnamon Rolls

Per roll (approximate values):

Calories: 320
Carbohydrates: 48g
Protein: 5g
Fat: 13g
Fiber: 1.5g
Sugar: 24g
Sodium: 220mg

Studies suggest that the fermentation process in sourdough can increase mineral availability by breaking down phytic acid, potentially making these rolls more nutritious than their conventional counterparts. The longer fermentation also partially breaks down gluten proteins, which may make them easier to digest for some people (though not safe for those with celiac disease).

Healthier Alternatives for the Recipe

Whole Grain Option: Replace up to half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
Reduced Sugar Version: Cut the brown sugar to ½ cup and add 2 tablespoons of maple syrup for complexity without excessive sweetness.
Natural Sweeteners: Replace the granulated sugar in the dough with honey or maple syrup (use 2.5 tablespoons instead of 3).
Greek Yogurt Frosting: Mix 4 oz Greek yogurt with 2 tablespoons maple syrup and 1 teaspoon vanilla for a protein-rich, lower-calorie topping.
Fruit-Enhanced Filling: Add 1/2 cup of finely chopped apples or pears to the cinnamon filling for natural sweetness and added nutrients.

Serving Suggestions of Sourdough Discard Cinnamon Rolls

Classic Morning Pairing: Serve warm with a cup of coffee or hot tea for the perfect breakfast combination.
Brunch Centerpiece: Create a stunning brunch display with these rolls as the star, accompanied by fresh fruit, yogurt parfaits, and savory breakfast casseroles.
Dessert Transformation: Top with a scoop of vanilla ice cream for an indulgent dessert version.
Holiday Breakfast: Add cranberries to the filling during holiday seasons for a festive touch.
Gift Giving: Package individual rolls in decorative boxes for heartfelt homemade gifts that showcase your baking skills.

Common Mistakes to Avoid

Killing the Yeast: If using instant yeast alongside your discard, ensure your milk isn’t too hot (should be warm, not hot).
Overworking the Dough: Excessive kneading can lead to tough rolls. Stop once the dough is smooth and elastic.
Rolling Too Thin: Maintain at least ¼-inch thickness when rolling out the dough to ensure proper rise and texture.
Overcrowding the Pan: Leave space between rolls as they will expand during the second rise and baking.
Under-proofing: Rushing the rising process results in dense, heavy rolls. Be patient and allow proper proofing time.
Over-baking: Remove rolls when they’re golden brown, not dark brown, to maintain a soft interior.

Storing Tips for the Sourdough Discard Cinnamon Rolls Recipe

Room Temperature: Store unfrosted rolls in an airtight container for up to 2 days. Frosted rolls should be refrigerated after 24 hours.
Refrigeration: Refrigerate frosted rolls for up to 5 days. Warm slightly before serving.
Freezing Unbaked Rolls: After cutting and placing in the baking dish, cover tightly and freeze for up to 1 month. Thaw overnight in the refrigerator, then allow to rise before baking.
Freezing Baked Rolls: Cool completely, then wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw and reheat at 300°F for 10-15 minutes.
Reviving Stale Rolls: Sprinkle with a few drops of water and microwave for 10-15 seconds, or warm in a 300°F oven for 5 minutes.

Conclusion

These Sourdough Discard Cinnamon Rolls aren’t just a practical way to use your discard—they’re a revelation in flavor and texture that might forever change how you approach cinnamon rolls. The tangy notes from the sourdough perfectly balance the sweet, spicy filling, creating a complex flavor profile that store-bought rolls simply can’t match. Plus, the satisfaction of transforming what might have been waste into something extraordinary adds an intangible but meaningful dimension to your baking experience.

I encourage you to experiment with different variations, perhaps adding orange zest to the dough or mixing chopped nuts into the filling. Baking is both science and art—embrace both aspects and make this recipe your own. Please share your experiences in the comments below, and don’t forget to tag us in your social media posts when you create your perfect batch!

FAQs

Can I make these rolls without any commercial yeast?
Yes! Omit the instant yeast and allow for longer rising times (4-6 hours for the first rise or overnight in the refrigerator). The natural yeasts in your sourdough discard will do the work.

How active does my sourdough discard need to be?
While completely inactive discard will work, using discard that’s been fed within the last week will give you better results. The more active your discard, the less commercial yeast you’ll need.

Can I prepare these the night before and bake in the morning?
Absolutely! After shaping the rolls and placing them in the baking dish, cover and refrigerate overnight. The next morning, let them sit at room temperature for about 30-45 minutes before baking.

My kitchen is cold. How can I help the dough rise properly?
Create a warm environment by preheating your oven to its lowest setting for 1-2 minutes, then turning it off. Place your covered dough inside this slightly warmed oven to rise.

Can I make these without refined sugar?
Yes, you can substitute coconut sugar for brown sugar in the filling and use honey or maple syrup in the dough. For the frosting, try powdered coconut sugar or a maple cream cheese frosting.