Just in time for the holidays, these sourdough discard cinnamon rolls are the perfect cozy morning treat—and they’re ready in one hour, leaving you plenty of time to relax and enjoy your loved ones.
Key Ingredients
These cinnamon rolls are made with simple ingredients and come together in a fraction of the time it takes to make traditional cinnamon rolls. With just 20 minutes of rise time, they’re easy to whip up anytime. Here’s everything you need to get started.
- Flour: All-purpose flour is a staple in most pantries. You can also use whole wheat or gluten-free flour, though I haven’t tested the recipe with those changes.
- Leavening Agent: Use an unfed starter, baking powder, and baking soda to give the rolls rise.
- Salt: Offset the sweetness of the sourdough cinnamon rolls with sea salt.
- Sourdough Discard: Make sourdough discard cinnamon rolls with unfed sourdough discard. If you keep your discard in the refrigerator as I do (I collect the discard in a separate jar in my fridge, adding to it when I feed my starter), remove it from the refrigerator 30 minutes before you’re ready to prepare the rolls so it can come to room temperature.
- Honey: Naturally sweeten the cinnamon roll dough with honey. You can also use agave nectar, pure maple syrup, white sugar, or a sugar-free option like golden monk fruit.
- Cinnamon Roll Filling: Combine melted butter, brown sugar, and ground cinnamon to create a sweet filling.
- Buttercream Frosting: Blend softened butter, powdered sugar, heavy cream, and vanilla extract for a smooth, creamy cinnamon roll topping.
Additions and Substitutions
- Use active starter. Prefer an active sourdough starter instead of discard? Go for it! The extra yeast will give the rolls a bit more lift and rise.
- Experiment with toppings. Top the cinnamon rolls with toasted pecans or walnuts, and finish the rolls with icing or cream cheese frosting rather than buttercream.
Tools You’ll Need
Measure the ingredients for the sourdough discard cinnamon rolls using a kitchen scale, and combine them in a mixing bowl or a stand mixer. You will also need 1-2 small bowls, a rolling pin, and a whisk.
Use a sharp knife, unflavored dental floss, or bench scraper to score and cut the cinnamon rolls. I recommend baking in a ceramic baking dish or cast iron skillet for the best results.
How to Make Sourdough Discard Cinnamon Rolls
The full recipe with measurements is in the recipe card below.
Step 1: Preheat oven to 375℉ (191℃). Combine the flour, baking soda, baking powder, and sea salt in a large mixing bowl.
Step 2: Add the water, sourdough starter, honey, and melted butter to the dry ingredients and stir to combine.
Step 3: Knead with clean hands or use a stand mixer with a dough hook attachment to combine the ingredients into a soft dough ball. Cover and let the dough rest for 20 minutes.
Step 4: Meanwhile, combine 3 tablespoons of melted butter, brown sugar, and ground cinnamon in a small bowl.
Step 5: Roll the dough ball into a large rectangle on a lightly floured surface, about ¼-inch to ½-inch thick. Cover it with the cinnamon sugar mixture, leaving room on the sides.
Step 6: Roll the dough into a cylinder tube. Trim the ends, make scores, and cut them into equal pieces.
Step 7: Arrange the rolls in a prepared ceramic baking dish or cast-iron skillet. Bake for 25-35 minutes until golden brown. Remove the rolls from the oven and set them on a wire rack to cool.
Step 8: Combine the softened butter, powdered sugar, heavy cream, and vanilla extract for the frosting using a whisk, hand mixer, or stand mixer—whatever you have available.
Step 9: Once the rolls have cooled slightly, generously spread the buttercream frosting over the top, and enjoy!
Expert Tips
- Weight the ingredients. I recommend weighing the ingredients using a food scale for more accurate baking.
- Rest the dough. If the dough shrinks while rolling it out, cover it with a towel and let it rest for 10 minutes. Resting relaxes the dough, making it easier to roll out smoothly.
- Space the rolls. Arrange the cinnamon rolls into a baking dish with room to expand. Work in batches if your baking dish doesn’t fit all the cinnamon rolls with room to spare.
If you enjoy sourdough discard cinnamon rolls, try one of these sourdough discard recipes!
Serving Suggestions
If all you want is a grab-and-go breakfast, enjoy the warm cinnamon rolls with a cool glass of milk, cold brew latte, or herbal tea.
The cinnamon rolls pair well with fresh fruit like sliced apples, pears, or berries, or you can round out the meal with crispy bacon, turkey bacon, or air fryer sausage patties.
For more convenient breakfast options, make these banana blackberry oatmeal muffins.
What To Do With Leftovers
- Refrigerate: Store leftover cinnamon rolls in an airtight container or cover a plate with aluminum foil, keeping them fresh for 3-4 days.
- Freeze: Skip the frosting if you are freezing the cinnamon rolls. I like to make two batches—one for now and one to save for later. Let the rolls cool completely, then wrap them in plastic wrap and place them in a freezer-safe container or bag. Sourdough discard cinnamon rolls freeze for 2-3 months. Follow my instructions below for freezing cinnamon roll dough.
- Thaw: Defrost frozen cinnamon rolls in the refrigerator overnight.
- Reheat: Warm them in a 350°F (176°C) oven or air fryer for 3-5 minutes, add frosting, and enjoy!
Frequently Asked Questions
Can you freeze unbaked cinnamon roll dough?
Freezing unbaked dough is a great way to enjoy fresh sourdough discard cinnamon rolls the next day without extra work— a perfect make-ahead option for Christmas morning or any special occasion.
Roll out the dough and cut the cinnamon rolls. Then, arrange them on a baking sheet and freeze until solid. Transfer the frozen cinnamon rolls to an airtight container or freezer bag.
Remove the rolls from the freezer the night before you want to bake and let them defrost in the refrigerator overnight. Remove them from the fridge the following morning and let them rise for 1-2 hours at room temperature.
What can I bake cinnamon rolls in?
Ceramic Baking Dish: This is the best way to get soft, gooey sourdough discard cinnamon rolls. The baking dish distributes heat evenly for a fluffy cinnamon roll with a lightly browned top. Use an 8×8 or 9×13-inch pan, depending on the batch size.
Cast Iron Skillet: A cast iron skillet will produce rustic and slightly crispy cinnamon rolls. The pan retains heat well for even cooking and makes for a beautiful presentation.
Metal Baking Pan: A metal baking pan is the way to go if you prefer rolls with a crisper edge. The baking dish heats up faster, giving you a golden exterior.
Round Cake Pan: Try a 9-inch round cake pan for smaller batches since the rolls will bake close together.
More Cinnamon Roll Recipes:
Sourdough Discard Cinnamon Rolls
- Stand Mixer with a Dough Hook Attachment
- Small Bowl
- Whisk or Hand Mixer
- 400 grams all-purpose flour
- 1¼ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 150 grams water
- 150 grams sourdough discard or active starter
- 3 tablespoons honey
- 6 tablespoons melted butter
- 3 tablespoons melted butter
- ½ cup brown sugar
- 3 teaspoons ground cinnamon
- 8 tablespoons softened butter
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- Preheat oven to 375℉ (191℃). Combine the flour, baking soda, baking powder, and sea salt in a large mixing bowl.
- Add the water, sourdough starter, honey, and melted butter to the dry ingredients and stir to combine.
- Knead with clean hands or use a stand mixer with a dough hook attachment to combine the ingredients into a soft dough ball. Cover and let the dough rest for 20 minutes.
- Meanwhile, combine 3 tablespoons of melted butter, brown sugar, and ground cinnamon in a small bowl.
- Roll the dough ball into a large rectangle on a lightly floured surface, about ¼-inch to ½-inch thick. Cover it with the cinnamon sugar mixture, leaving room on the sides.
- Roll the dough into a cylinder tube. Trim the ends, make scores, and cut them into equal pieces.
- Arrange the rolls in a prepared ceramic baking dish or cast-iron skillet. Bake for 25-35 minutes until golden brown. Remove the rolls from the oven and set them on a wire rack to cool.
- Combine the softened butter, powdered sugar, heavy cream, and vanilla extract for the frosting using a whisk, hand mixer, or stand mixer—whatever you have available.
- Once the rolls have cooled slightly, generously spread the buttercream frosting over the top, and enjoy!
- Weight the ingredients. I recommend weighing the ingredients using a food scale for more accurate baking.
- Rest the dough. If the dough shrinks while rolling it out, cover it with a towel and let it rest for 10 minutes. Resting relaxes the dough, making it easier to roll out smoothly.
- Space the rolls. Arrange the cinnamon rolls into a baking dish with room to expand. Work in batches if your baking dish doesn’t fit all the cinnamon rolls with room to spare.