These soft, fluffy Sourdough Discard Cinnamon Rolls are filled with gooey cinnamon sugar and come together in under 2 hours. Made with both sourdough discard and commercial yeast, they’re full of flavor and quick to make.
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Sourdough Bread vs. Sourdough Discard Bread
Traditional sourdough bread relies solely on an active sourdough starter to make dough rise this makes the bread making process much longer. Traditional Sourdough Cinnamon Rolls usually take about 2 days to make from start to finish. In contrast, sourdough discard bread combines discarded starter with either active-dry or instant yeast, dramatically reducing proofing time which allows you to make this recipe in a little over 2 hours.
Looking for naturally-leavened cinnamon rolls? Try my recipes for Pumpkin Sourdough Cinnamon Rolls and Sourdough Vegan Cinnamon Rolls.
This was my first time making cinnamon rolls and these were amazing! My entire family loved them. Thank you for such clear directions and this delicious recipe!
- Jennifer
Ingredients and Substitutions
All-purpose flour: The low protein content of all-purpose flour imparts softness to these rolls. Do not substitute whole wheat flour or bread flour to this recipe or your rolls will be too chewy.
Sourdough discard: Imparts a delicious, tangy flavor to this bread. You can use your starter directly from the fridge for this recipe. Use active sourdough starter or add 56 grams of flour and 56 grams of water to your dough if you don’t have any discarded sourdough starter.
Instant yeast: You can use active dry yeast for this recipe, but you’ll need to bloom it in the milk for 15 minutes before mixing your dough.
Dairy: Feel free to substitute plant-based alternatives for milk and butter.
Eggs: Apple sauce, pumpkin puree or mashed sweet potatoes makes a great alternative to eggs.
Cane sugar: Substitute white sugar, brown sugar, honey or maple syrup.
See recipe card for detailed ingredient information.
How to Make Sourdough Discard Cinnamon Rolls
STEP 1: Make the dough
Whisk the milk, yeast and eggs together in a large bowl. Fold in the sourdough discard and dry ingredients until a cohesive dough forms. Knead the butter into the dough. Continue kneading until the dough feels smooth.
Tip
Let the dough rest for 15 minutes before kneading. This will make the dough less sticky and much easier to work with.
STEP 2: Knead the dough
Place the dough on a floured surface, then fold it in half and use the heels of your hands to push and stretch it away. Rotate the dough a quarter turn and repeat. Continue for 5 to 10 minutes until the dough is smooth and elastic. Round the dough into a tight ball.
Tip
If the dough feels too sticky, cover it with plastic wrap and let it rest for another 15 minutes before continuing.
STEP 3: First proof
Return the dough into a lightly-greased bowl and cover with plastic wrap. Let the dough rise, untouched until doubled in size.
STEP 4: Shape the rolls
Flatten the dough into a 18 by 10 inch rectangle and spread an even layer of soft butter on top. Make the cinnamon sugar. Sprinkle the cinnamon sugar on top of the dough. Working with the longer side of the rectangle, roll the dough into a tight log. Divide the dough into 9 even portions.
STEP 5: Final rise
Arrange the dough in a 10-inch cake pan (image 13). Let the dough rise in a warm place until puffy and the dough fills the pan. Brush the proofed dough with heavy cream (image 14).
Tip
If you don’t have a 10-inch cake pan, use a 9-inch square pan or a 12-inch skillet to bake these rolls.
STEP 6: Bake
Bake the rolls at 350F for 30 to 45 minutes or until the rolls are golden brown. Top the warm rolls with cream cheese glaze.
Baker's Tips
Weigh your ingredients: Measuring by weight is much more accurate than by volume (with tablespoons and cups).
Watch the dough not the clock: I’ll be giving time cues throughout the recipe, but since fermentation is highly dependent on temperature, this may differ based on the conditions of your kitchen.
Be patient: Since these sourdough cinnamon rolls are made from an enriched dough, the rise time may be longer than you’re used to. Butter, dairy, eggs and sugar tend to slow down fermentation, be patient and wait until your dough is bubbly and well-risen. Otherwise, your cinnamon rolls won’t be soft and fluffy.
Use an instant-read thermometer: The best way to determine whether your rolls are fully baked is to probe the center of the cinnamon rolls with an instant-read thermometer. The internal temperature of your rolls should be between 180F to 190F.
Make-ahead Instructions
The dough can be made 1 day in advance.
- Shape the dough according to the instructions.
- Cover the pan with plastic wrap and refrigerate the unbaked rolls overnight.
- The next day, take the pan out of the refrigerator. Allow them to come to room temperature or rise until the dough is puffy and the rolls fill the pan.
- Brush the rolls with heavy cream and bake at 350 F for 30 to 45 minutes.
These Sourdough Discard Cinnamon Rolls are the perfect special occasion breakfast! If you're looking for more quick and easy breakfast recipes that use sourdough discard, try my recipes for Sourdough Discard Bagels or Sourdough Discard English Muffins.
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Sourdough Discard Cinnamon Rolls Recipe
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Ingredients
Dough
- 170 grams whole milk
- 2 eggs large
- 50 grams cane sugar
- 440 grams all-purpose flour
- 8 grams salt
- 7 grams instant yeast
- 113 grams sourdough discard
- 56 grams unsalted butter softened
Filling
- 150 grams brown sugar
- 10 grams ground cinnamon
- 42 grams unsalted butter softened
Topping
- 14 grams heavy cream optional
Cream Cheese Glaze
- 60 grams powdered sugar
- 56 grams cream cheese
- 28 grams milk
- 14 grams unsalted butter softened
Click US Customary to view volume measurements
Instructions
- Make the dough: Whisk the milk, eggs, yeast and sugar in a large bowl.170 grams whole milk, 2 eggs, 50 grams cane sugar
- Stir in the dry ingredients and sourdough discard using a sturdy wooden spoon or spatula. Switch to your hands and bring the mixture together until a cohesive dough forms.440 grams all-purpose flour, 8 grams salt, 113 grams sourdough discard, 7 grams instant yeast
- Incorporate the butter into the dough gradually, one tablespoon at a time, allowing the dough to absorb each addition. As the butter is absorbed, the dough will progressively feel less greasy.56 grams unsalted butter
- Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
- Knead the dough: Turn the dough out on a lightly floured work surface. Knead the dough by folding it in half using the heel of your palm. Then apply light pressure to the dough and stretch it away. Rotate the dough a quarter turn and repeat for 5 to 10 minutes or until the dough looks smooth and elastic.
- First rise: Round the dough into a tight ball and place it into a clean, lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until bubbly and doubled in volume, about 45 minutes to 1 hour.
- Prepare the filling: In a small bowl, whisk together the brown sugar and cinnamon. Set aside.150 grams brown sugar, 10 grams ground cinnamon
- Shape the rolls: Turn the dough out on a lightly floured work surface. Using a rolling pin, flatten the dough out into a large rectangle, about 10-by-18 inches.
- Spread an even layer of softened butter on the dough. Sprinkle the cinnamon sugar over the dough.42 grams unsalted butter
- Working with the longer side, roll the dough into a tight cylinder. Cut the dough into 9 portions, each portion should be about 2 inches.
- Arrange the dough in a 10-inch cake pan lined with parchment paper (optional). Cover the pan with plastic wrap.
- Second rise: Let the dough rise untouched until puffy and the rolls touch and fill the pan, about 30 to 45 minutes.
- Prep: Preheat the oven to 350 F with a rack in the middle position.
- Bake: Brush the rolls with heavy cream and bake the rolls for 30 to 40 minutes or until they are golden brown and the center of the rolls registers at 190 F when probed with an instant-read thermometer.
- Make the glaze: Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese and powdered sugar until no lumps remain. Stir in the milk and butter until the frosting looks smooth.14 grams heavy cream, 60 grams powdered sugar, 56 grams cream cheese, 28 grams milk, 14 grams unsalted butter
- Serve: Spread the frosting over the warm rolls and enjoy. These rolls are best eaten the same day they are baked.
- Storage: Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Make sure your yeast is not expired before baking these rolls or your dough may not rise.
- Give your dough enough time to rise, waiting until it has doubled in volume before shaping or baking. Otherwise, your rolls may become tough and dense.
- Feel free to use active sourdough starter or sourdough discard to make this recipe.
- Both instant yeast and active dry yeast will work to make these rolls.
These rolls can be baked in a 10-inch cake pan, 12-inch skillet or 9-inch square pan. - Use an instant-read thermometer to make sure your rolls are fully baked. The center of the rolls should measure between 180 F to 190 F when done.
- Whisk the milk, eggs, yeast and sugar in the bowl of your stand mixer.
- Stir in the dry ingredients and sourdough discard using your dough hook attachment, set to speed 4.
- When the mixture forms a cohesive dough, add the butter in a tablespoon at a time, waiting until each addition is absorbed before adding more.
- When your dough looks smooth and begins slapping the side of the bowl, turn it out on a lightly floured surface.
- Knead the dough 4 or 5 minutes and round it into a tight ball.
- Transfer the dough to a clean, lightly-oiled bowl and let the dough rise.
- Continue with the recipe according to the instructions above.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Zoey says
Hi! Loved the pumpkin sourdough recipe but I’m looking to make an original version with active sourdough. So I need to use the yeast and how much start will I need if just using active
Hannah Dela Cruz says
If you'd like to make this recipe without yeast - simply omit the active-dry yeast from the recipe and use active sourdough starter instead of sourdough discard. Just adjust your proofing times and the recipe will work perfectly.
Deedee says
I have so much salted butter. Can I leave out salt where notes and use it instead!
Hannah Dela Cruz says
Hi Deedee! I wouldn't leave the salt out completely. I would just half the amount you use since you really can't tell the proportion of salt in the butter.
Camdy says
I’ve made this recipe twice, it’s super easy & amazing, the cinnamon rolls & fluffy & delicious! My family’s favourite!
Hannah Dela Cruz says
So thrilled that you love the recipe!
Pam says
Currently making the recipe and I can tell I already love the dough and everything about it. But I don’t want to bake them until tomorrow afternoon. Should I do the second rise and then put them in the refrigerator, or put them in the refrigerator now and do the second rise before I’m ready to bake them.
Hannah Dela Cruz says
Sorry about the late response! Putting them in the refrigerator right after shaping and letting them rise slowly overnight would be the best option for next time.
Deborah Stevens says
Great easy to follow recipe! Thanks
Hannah Dela Cruz says
So happy you enjoyed the recipe!
Deborah Abercrombie says
Great detail instructions and hints. I let them rest in refrigerator over night, wanted fresh for breakfast. They are so good! I'll be checking out your other recipes. Thanks for great recipe!
Hannah Dela Cruz says
So glad the recipe went well and you enjoyed it! Thank you for trying it out!
Nancy says
I love your website and I'm going to make the discard cinnamon rolls. It would be helpful if you would also add measurements for those of us who do not have a scale.
Hannah Dela Cruz says
Hi Nancy - on every recipe there is a button that says "US Customary." Press this button and the measurements will switch to cups and tablespoons.
Lindsay says
In excited to try these! Quick question… can I freeze the cinnamon rolls before the last proof and then bring them to room temp for the final rise? Suggestions?
Hannah Dela Cruz says
Although I haven't tried this myself, a few people have reported that this does work! So glad that you love the recipe.
Nadine says
After trying the sandwich recipe, I tried these. Sooo good! Best recipe ever for cinnamon rolls. I did one bake the same day and did the other in the freezer. Both did work and had a perfect result!
Hannah Dela Cruz says
Thank you for trying my recipes! I am so thrilled that you love them. So many people ask about freezing these so your feedback is so valuable.
Tori says
I have made these once. I did one thing differently. I didnt have vanilla extract so i used almond instead! They turned out AMAZING. But I had a question. CAN i make these and put them in the refrigerator overnight and bake them in the morning? Or is this a make and bake same day recipe?
Hannah Dela Cruz says
Using almond extract in this recipe sounds incredible!
Lesa Nelms says
Made these cinnamon rolls this morning, 3-17-2024. The only change was the cream cheese - by mistake - was 1/3 less fat. These were still the best cinnamon rolls I have ever made. Even after having been through culinary school, worked in country clubs and restaurants. The best cinnamon rolls I have made. Thanks for this recipe. I will be keeping it and making these often
Hannah Dela Cruz says
So glad you enjoyed the recipe and what a compliment! I'm so thrilled you loved your cinnamon rolls.
JL Kingsley says
I used a simple glaze and did the second rise overnight in a cold garage and they turned out perfect!
Krystal Spencer says
Can you start these in a bread machine?
Hannah Dela Cruz says
I've never used a bread machine so I'm not sure.
Tegan says
The first picture has a container labeled white chocolate chips but I don’t see them used in the recipe or in the ingredients list - just wanted to double check!
Hannah Dela Cruz says
You're totally right! A total oversight! I've corrected it. Thanks so much for pointing it out.
Jennifer says
This was my first time making cinnamon rolls and these were amazing! My entire family loved them. Thank you for such clear directions and this delicious recipe!
Hannah Dela Cruz says
Thank you for sharing your feedback Jennifer! I'm so happy the recipe came out well for you. I'm thrilled your first time was a good one.
Luna says
Hi! I used this recipe twice now and they turned out perfect. I want to make them for a birthday party tomorrow and I was wondering if I can leave the dough overnight. Is this possible? If so, do I leave it on the counter or in the fridge? Thank you! X
Hannah Dela Cruz says
So glad the recipe is working for you! Yes, you can proof the rolls in the fridge overnight. If they haven't filled the pan when you're ready to bake, just take them out of the fridge and complete your final proof on the counter before baking.