Quick Sourdough Discard Cinnamon Rolls

These quick sourdough discard cinnamon rolls are everything we love about traditional rolls—buttery cinnamon sugar filling swirled inside soft, tender dough—but with the delicious tang and nutritional benefits of sourdough discard. No lengthy rise times needed! With baking soda and powder doing the heavy lifting, you’ll have these heavenly rolls on your table in no time.

Cinnamon rolls have always been that special breakfast treat in my house—the kind reserved for Christmas morning or birthdays. But let’s be honest, why should we limit something so delicious to just a few times a year? Especially when we’ve got sourdough discard sitting in our refrigerator just waiting to be transformed into something magical!

That’s where these quick sourdough discard cinnamon rolls shine. They combine the nostalgic comfort of classic cinnamon rolls with the practical purpose of using up that discard that might otherwise go to waste. And the best part? You don’t need to plan hours ahead! Unlike traditional yeast-based rolls that require significant rise time, these come together quickly thanks to the combination of sourdough discard and chemical leaveners.

The result is simply incredible—tender, flavorful rolls with that subtle sourdough tang that perfectly balances the sweet filling and frosting. I’ve been making these for my family on weekend mornings, and they’ve quickly become our new favorite way to use up sourdough discard, even more than my sourdough discard crackers (though those are still a staple in our house!).

Why You’ll Love These Sourdough Discard Cinnamon Rolls

• Quick and simple—no long rise times needed!
• Soft, fluffy texture with a subtle sourdough tang
• Practical way to use up your sourdough discard
• Perfect balance of sweet filling and tender dough
• Beginner-friendly recipe with consistent results
• Makes an impressive breakfast without hours of work
• That irresistible buttery, cinnamon aroma fills your kitchen

The sourdough discard is truly the secret weapon in these rolls. It adds incredible moisture, making the dough exceptionally tender and giving that subtle tangy backdrop that cuts through the sweetness perfectly. While these don’t have the exact same texture as traditional yeasted cinnamon rolls, many of my recipe testers actually preferred the unique flavor profile and quicker preparation!

And did I mention how wonderfully adaptable they are? You can adjust the filling with additions like chopped nuts, cardamom, or even a bit of orange zest. The recipe makes a generous dozen rolls, making them perfect for sharing with neighbors or storing a few for tomorrow’s breakfast (though they rarely last that long in my house!).

INGREDIENTS OVERVIEW

I’m so excited to share what makes these quick sourdough discard cinnamon rolls so special! Let’s break down our ingredient list so you understand exactly what we’re working with:

• Sourdough Discard: This is our star ingredient! Your discard adds that subtle tang and complex flavor that makes these rolls unique. The natural acids in the discard also help tenderize the dough, creating a softer texture. Don’t worry if your discard has been in the fridge for a week—it’ll work beautifully here!
• All-Purpose Flour: The backbone of our dough. I’ve tested with bread flour too, but found all-purpose gives the perfect tender crumb without being too chewy. You’ll need about 2½-3 cups, depending on how hydrated your discard is.
• Granulated Sugar: We need sugar both in the dough and the filling. In the dough, it feeds the tiny bit of yeast still alive in your discard, while in the filling, it melts to create that gooey, caramelized goodness we all love in cinnamon rolls that impress everyone!
• Butter: Used in the dough, filling, AND frosting! In the dough, it adds richness; in the filling, it creates that melty, buttery spread; and in the frosting, it adds creaminess. Room temperature is key here!
• Eggs: They add richness, help bind the dough, and contribute to the rise. The extra fat from the yolks also tenderizes our rolls.
• Baking Powder & Baking Soda: Our secret weapons! Since we’re not doing a traditional rise with active yeast, these leaveners work with the acid in the sourdough discard to create immediate lift in the oven. Think of them as our time-saving heroes!
• Cinnamon: Can’t have cinnamon rolls without it! I recommend using Ceylon cinnamon if you can find it—it has a more complex, warm flavor than the standard cassia cinnamon.
• Brown Sugar: For the filling, brown sugar adds depth with its molasses notes. Dark or light both work, but dark will give you a richer flavor.
• Cream Cheese: The secret to a tangy, smooth frosting that complements the sourdough flavor perfectly.
• Vanilla Extract: Just a splash in both the dough and frosting rounds out all our flavors.

SUCCESS TIPS & TRICKS

1. Your discard consistency matters. If your sourdough discard is very thick, you might need a little less flour. If it’s runny, you may need to add more. Aim for a soft, slightly tacky dough that pulls away from the sides of your mixing bowl but still feels a bit sticky to the touch.
2. Don’t overmix the dough. Unlike traditional yeasted cinnamon rolls where we develop gluten through kneading, we want a tender crumb here. Mix just until everything comes together—overworking leads to tough rolls. Think of it more like a quick bread than a yeasted dough.
3. Chill your filling ingredients. If your butter for the filling is too warm, it’ll ooze out while you’re rolling. I like to mix my filling and then pop it in the fridge for 5 minutes if my kitchen is warm. This makes spreading it much easier and cleaner!
4. Use dental floss to cut perfect rolls. This is my favorite trick! Slide unflavored dental floss under your log, cross it at the top, and pull—you’ll get clean cuts without squishing your beautiful swirls. If making these for guests alongside soup, this technique gives you picture-perfect presentation.
5. Don’t overbake! These rolls bake faster than traditional yeasted versions. Start checking around 20 minutes—when they’re golden on top and a toothpick comes out clean from the center roll, they’re done. Overbaking will dry out your beautiful, tender creation.
6. Let them cool slightly before frosting. I know it’s tempting to frost immediately, but giving them 10 minutes to cool means your frosting won’t completely melt away. You want that perfect balance of melty-but-visible frosting!

The beauty of using sourdough discard and chemical leaveners together is that you get both flavor and convenience. Your discard might not have enough rising power on its own for quick rolls, but paired with baking powder and soda, you get the best of both worlds—tang and lift without the wait!

Step-by-Step Instructions

Making these sourdough discard cinnamon rolls is easier than you might think! I’ve broken down the process into manageable steps that even beginner bakers can follow with confidence. Let’s dive right in!

Making the Dough

Prepare your ingredients: Start by gathering your sourdough discard and letting it come to room temperature. This helps it incorporate more easily into your dough. You’ll need about 1 cup of discard for this recipe.

In a large mixing bowl, whisk together your dry ingredients:

• 3 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

In a separate bowl, combine your wet ingredients:

• 1 cup sourdough discard
• 1/2 cup milk, slightly warmed
• 1/4 cup melted butter
• 1 large egg, at room temperature

Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Don’t overmix! The dough should feel slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until you reach the right consistency.

Rolling and Filling

Turn the dough out onto a lightly floured surface and knead gently for about 1 minute until smooth. Using a rolling pin, roll the dough into a rectangle approximately 14×10 inches.

For that classic cinnamon roll filling, mix together:

• 1/2 cup softened butter (not melted!)
• 3/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
• Pinch of salt

Spread this mixture evenly over your rolled dough, leaving about a half-inch border along one long edge. This clean edge will help seal your roll.

Starting with the long edge that has filling all the way to the edge, tightly roll the dough into a log. I find using my fingertips to keep the roll tight works wonders! When you get to the clean edge, slightly dampen it with water to help seal the roll.

Cutting and Baking

Using a sharp knife or unflavored dental floss (my personal favorite method!), cut the log into 12 equal pieces. The dental floss trick is amazing – just slide it under the log, cross the ends over the top, and pull tight to cut through the dough without squishing it.

Place the rolls in a greased 9×13-inch baking dish, spacing them evenly. If you’re feeling fancy, you could also place them in two 9-inch round cake pans for a pretty presentation.

Bake in a preheated 375°F oven for 22-25 minutes, or until the rolls are golden brown and a toothpick inserted in the center comes out clean. The internal temperature should reach about 190°F if you have a thermometer.

Cream Cheese Frosting

While the rolls are baking, prepare your frosting by beating together:

• 4 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

When the rolls come out of the oven, let them cool for just 5 minutes before spreading on the frosting. That slight cooling time allows the frosting to melt slightly into the warm rolls without completely liquefying – it’s pure magic!

Recipe Variations or Uses

These sourdough discard cinnamon rolls are delicious as is, but there are so many ways to customize them to make them your own. Here are some of my favorite variations:

Flavor Twists

• Orange Zest Rolls: Add the zest of one orange to your filling mixture for bright, citrusy cinnamon rolls that pair wonderfully with a cup of coffee. You could also add a bit of orange juice to your frosting!
• Cardamom Spice: Add 1/2 teaspoon of cardamom to your cinnamon-sugar filling for a Nordic-inspired twist. The subtle floral notes of cardamom complement the tanginess of sourdough beautifully.
• Chocolate Chip: Sprinkle 1/2 cup of mini chocolate chips over your cinnamon-sugar filling before rolling up the dough. For an extra decadent treat, you could even make these similar to cinnamon roll pancakes by adding chocolate chips to both the filling and the frosting.

Topping Ideas

• Nutty Topping: Sprinkle chopped pecans, walnuts, or almonds over the filling before rolling, or sprinkle them on top of the frosted rolls for added crunch.
• Caramel Drizzle: Drizzle warm caramel sauce over the frosted rolls just before serving for an extra decadent treat. This makes them reminiscent of those delicious cinnamon roll French toast roll ups that everyone loves!
• Brown Butter Frosting: Brown your butter before making the frosting for a nutty, caramelized flavor that complements the tanginess of sourdough.

Meal Ideas

These sourdough discard cinnamon rolls make a wonderful addition to any breakfast or brunch spread. Serve them alongside:

• Fresh fruit salad for a balanced meal
• Crispy bacon or breakfast sausage for a sweet and savory combination
• A savory egg dish like Marry Me Shrimp Pasta for a complete brunch experience (the contrast of sweet and savory is divine!)

You can also prepare these rolls the night before and refrigerate them, unbaked, overnight. In the morning, let them sit at room temperature for about 30 minutes while your oven preheats, then bake as directed for a stress-free breakfast treat!

FAQ Section

Final Thoughts

Every time I pull a pan of these sourdough discard cinnamon rolls from the oven, I’m amazed at how something so delicious can come together so quickly! The aroma of cinnamon and butter filling the kitchen is absolutely irresistible, and there’s nothing quite like that first bite of a warm roll with cream cheese frosting slowly melting into all those swirly layers.

What I love most about this recipe is how it transforms something that would otherwise be discarded into the star ingredient of a breakfast treat that will have everyone asking for seconds. The tanginess of the sourdough discard adds such a wonderful dimension to these rolls – it cuts through the sweetness and creates the perfect balance of flavors.

Don’t be surprised if these become your new weekend tradition! My family now expects them on Sunday mornings, and I’m not complaining one bit. There’s something so satisfying about using my discard to create something that brings so much joy to our breakfast table.

If you try this recipe, I’d absolutely love to hear how it turned out for you! And once you’ve mastered these quick cinnamon rolls, don’t stop there – that jar of sourdough discard in your refrigerator is just waiting to transform your pancakes, waffles, biscuits, and so many other baked goods into something extraordinary.

Happy baking, friends!

Sourdough Discard Cinnamon Rolls

A buttery, cinnamon sugar filling spiraled within sweet, soft dough — with the added flavor and benefit of sourdough.

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 rolls

Pin Recipe Print Recipe Rate Recipe

Equipment (affiliate links)

• ▢
  1 Stand Mixer
• ▢
  1 9”x13” baking dish
• ▢
  1 14″ Cast Iron Skillet

Ingredients

• ▢ 4 cups all-purpose flour 560 grams
• ▢ 1 teaspoons baking soda
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup sourdough discard 227 g
• ▢ 1 cup water 236 grams
• ▢ 1/2 cup butter melted 114 g
• ▢ 1/4 cup honey 84 g

Cinnamon Sugar Filling

• ▢ 1/2 cup butter softened – 114 grams
• ▢ 1 cup brown sugar 200 grams
• ▢ 2 tablespoons cinnamon

Cream Cheese Topping:

• ▢ 6 ounces cream cheese
• ▢ 1/2 cup heavy cream 120 grams
• ▢ 1/2 cup maple syrup or honey 168 grams for honey
• ▢ 2 teaspoons vanilla extract

Instructions

• Melt butter and set aside to cool.
• Preheat the oven to 375 degrees Fahrenheit, then go ahead and prepare your cast iron skillet or baking dish by lightly brushing it with butter or oil.
• To a large bowl, add all of the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Combine.
• Now add the wet ingredients: sourdough discard, water, melted (and cooled) butter, and honey.
• Mix together until a ball forms. This may take about three to five minutes.
• Place the dough onto a lightly floured surface, then roll with a rolling pin, working it into a rectangle shape that is about 1/4 inch thick.

Make the filling:

• In a separate small bowl, add the softened butter, brown sugar, and cinnamon, stirring until the ingredients come together.
• Spread the filling evenly over the top of the dough with a spatula.
• Starting at the long side of the rectangle, begin rolling the dough up tightly. When fully rolled up, press the edge closed to keep the filling in.
• Slice evenly into rolls. You can use a sharp knife, unflavored dental floss, or even thread. The floss or thread are helpful because they can cut through the dough in a sawing motion without smashing the dough down like a knife tends to do. Try to keep the sizes as consistent as possible. You should end up with around 12 rolls.
• Place the rolls into your prepared skillet or dish, spaced just a touch apart for even baking.
• Bake in the preheated oven for 25-35 minutes or until the rolls are a light golden brown and the dough is cooked through.
• Let the rolls cool for a bit before frosting, as the frosting will just slide off the hot rolls.

Cream Cheese Frosting

• Add cream cheese, heavy cream, maple syrup or honey, and vanilla extract to a medium saucepan.
• Stir until combined over medium heat.
• You can use an immersion blender to get an extra smooth consistency.
• Pour over the warm cinnamon rolls, then serve.

Notes

To long-ferment this recipe, withhold the leavening agents in the beginning. Let the dough rise overnight, and add the baking soda and powder the following day, kneading well before forming the rolls.
For best results, aim for consistency when cutting the rolls. Smaller rolls will bake more quickly than larger ones, leaving some rolls overbaked and others potentially underbaked.
When rolling up the dough, a bench scraper can be helpful to help ease the dough away from the work surface if it sticks.
The thinner you roll out your dough, the more layers of cinnamon filling you’ll end up with.
Rolls placed more closely together will yield a softer exterior, while rolls placed farther apart will have a firmer crust. Rolls placed apart will also keep their round shape better, whereas they are often square when placed close together or touching.
While you could use active starter rather than discard, discard will have a deeper flavor because it is long-fermented.

Nutrition

Serving: 1g | Calories: 523kcal | Carbohydrates: 71g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 533mg | Potassium: 142mg | Fiber: 2g | Sugar: 33g | Vitamin A: 814IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 2mg