There are few smells more comforting than cinnamon rolls baking in the oven. It’s the kind of smell that makes the whole house feel quieter somehow. Slower. Like nothing urgent needs to happen until these rolls are out of the oven and dripping in glaze.
If you bake sourdough regularly, you probably know the feeling of staring at a jar of discard and thinking, I don’t want to waste this — but what should I make? These sourdough discard cinnamon rolls are one of my favorite answers to that question.
They’re soft, fluffy, deeply cinnamon-swirled, and finished with an unapologetically generous amount of vanilla glaze. The sourdough discard adds just a hint of depth — not sour — and the dough comes together easily without an overnight ferment.
These are cozy, old fashioned cinnamon rolls… with a sourdough twist and bakery-style indulgence.
Jump to:
- Why You’ll Love These Sourdough Discard Cinnamon Rolls
- What Makes These Different From Regular Cinnamon Rolls?
- Ingredient Breakdown (And Why Each One Matters)
- Instructions
- How to Make Sourdough Discard Cinnamon Rolls
- Pro Tips for Soft, Gooey Cinnamon Rolls
- Variations
- Make Ahead & Storage
- Frequently Asked Questions
- Why This Recipe Works
- Final Thoughts
- Pin to Pinterest
- Related
Why You’ll Love These Sourdough Discard Cinnamon Rolls
- A true sourdough discard recipe (no active starter needed)
- Soft, pillowy texture every time
- Subtle sourdough flavor — never overpowering
- Double glaze for extra gooey, bakery-style rolls
- No overnight rise required
- Perfect for weekends, holidays, or make-ahead baking
If you’ve ever felt like homemade cinnamon rolls were too much work, this recipe is here to change your mind.
What Makes These Different From Regular Cinnamon Rolls?
Traditional cinnamon rolls rely entirely on yeast and flour for flavor. These rolls use unfed sourdough discard in the dough, which adds:
- A slight tang that balances the sweetness
- Extra moisture for a tender crumb
- More depth of flavor without long fermentation
Because discard isn’t very active, yeast still provides the main rise — which means you get reliable, fluffy results without planning days ahead.
Ingredient Breakdown (And Why Each One Matters)
Understanding the ingredients makes this recipe easier — and more forgiving.
Dough Ingredients
Warm Milk
Milk creates a softer, richer dough than water. It helps keep the rolls tender and adds subtle sweetness. The milk should be warm, not hot — about 105–110°F — to properly activate the yeast.
Active Dry Yeast
Since discard is not strong enough to leaven on its own, yeast provides the lift. This ensures a predictable rise and fluffy texture every time.
Granulated Sugar
Sugar feeds the yeast, encourages browning, and keeps the crumb soft. It also balances the slight acidity of the sourdough discard.
Sourdough Discard (Unfed)
Discard adds moisture, tenderness, and a gentle depth of flavor. It does not make these rolls sour. Use discard that’s been stored in the fridge or recently fed — both work well here.
Unsalted Butter
Butter enriches the dough and creates that classic cinnamon roll softness. Using unsalted butter allows you to control the salt level.
Egg
The egg adds structure and richness, helping the rolls bake up soft but sturdy rather than crumbly.
All-Purpose Flour
Provides structure while still allowing for a tender crumb. Start with less and add gradually — a softer dough equals softer rolls.
Salt
Balances sweetness and strengthens the dough. Even sweet dough needs salt to taste complete.
Cinnamon Filling Ingredients
Soft Butter
This creates a smooth base that holds the cinnamon sugar in place.
Brown Sugar
Adds moisture and a deeper caramel flavor compared to white sugar.
Ground Cinnamon
The heart of the recipe. Use fresh cinnamon for the best flavor.
Flour (Yes, Flour!)
A small amount of flour helps the filling stay inside the rolls instead of melting out and burning on the bottom of the pan.
Vanilla Glaze Ingredients
Powdered Sugar
Creates a smooth, glossy glaze.
Milk or Cream
Controls the thickness. Cream makes it richer; milk keeps it lighter.
Vanilla Extract
Adds warmth and depth that complements the cinnamon.
Salt
Just a pinch cuts the sweetness and makes the glaze pop.
Instructions
- Step 1: Combine warm milk, yeast and sugar in a bowl and let sit for 5-10 minutes.
- Step 2: Add butter, sourdough discard, salt and egg to the yeast mixture.
- Step 3: Add flour to the wet mixture and knead dough for 6-8 minutes until dough is smooth and elastic. Allow to rise.
- Step 4: Roll out dough to 14 inches x 18 inches, fill with filling, roll up and cut into 12 even pieces. Place into pan for second rise. Bake after rolls have puffed-up.
How to Make Sourdough Discard Cinnamon Rolls
1. Activate the Yeast
In a large bowl, combine warm milk, yeast, and sugar. Stir gently and let sit for 5–10 minutes until foamy.
If it doesn’t foam, your yeast may be inactive — it’s worth starting fresh.
2. Mix the Dough
Add sourdough discard, melted butter, egg, and salt. Stir until combined.
Begin adding flour, starting with 3 cups. Mix until a soft dough forms. Add additional flour only as needed.
The dough should feel slightly tacky but not sticky.
3. Knead & First Rise
Knead for 6–8 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
4. Prepare the Filling
Mix brown sugar, cinnamon, and flour in a bowl. Set aside.
5. Roll & Fill
Roll dough into a large rectangle (about 14×18 inches).
Spread softened butter evenly over the dough. Sprinkle cinnamon sugar mixture evenly over the top and gently press it in.
6. Shape the Rolls
Roll tightly from the long edge into a log. Slice into 12 even rolls and place in a greased 9×13-inch baking dish.
7. Second Rise
Cover and let rise for 30–45 minutes, until puffy and touching.
This step is essential for light, fluffy rolls.
8. Bake
Bake at 350°F for 22–26 minutes, until lightly golden and set in the center.
Avoid overbaking — cinnamon rolls should stay soft.
9. Glaze
Whisk glaze ingredients until smooth.
Pour half of the glaze over the warm rolls, letting it soak in. Once slightly cooled, drizzle the remaining glaze over the top.
Pro Tips for Soft, Gooey Cinnamon Rolls
- Don’t over-flour the dough
- Let the dough rise fully
- Use soft, not melted, butter for filling
- Glaze while warm for maximum absorption
- Cover loosely while cooling to keep moisture in
Variations
- Cream Cheese Frosting instead of glaze
- Overnight Rolls: refrigerate after shaping
- Extra Tangy: use older discard
- Nutty: add chopped pecans or walnuts
- Citrus Twist: add orange zest to the filling
Make Ahead & Storage
- Store covered at room temperature for 1 day
- Refrigerate up to 4 days
- Freeze baked rolls (unglazed) up to 2 months
- Freeze shaped rolls before second rise
Frequently Asked Questions
Can I use discard straight from the fridge?
Yes. Room temperature is easier, but cold discard works.
Do these taste sour?
No. The flavor is subtle and balanced.
Why are my rolls dense?
Usually under-rising or too much flour.
Why This Recipe Works
This recipe works because it respects how sourdough discard behaves.
Yeast provides structure. Discard adds moisture and flavor. Enrichment from milk, butter, and egg ensures softness. Controlled rise times prevent density. And double glazing locks in moisture while delivering bakery-style indulgence.
Each element supports the others — nothing is accidental.
Final Thoughts
There’s something deeply comforting about an old fashioned cinnamon roll — the kind made from scratch, baked until golden, and glazed while still warm. These sourdough discard cinnamon rolls capture that feeling perfectly.
They’re soft, cozy, and unapologetically indulgent, with just enough sourdough depth to make them memorable. This is the kind of recipe that feels like home.
Old Fashioned Sourdough Discard Cinnamon Rolls
Ingredients
Equipment
Method
- In a stand mixer combine warm milk, yeast, and sugar. Stir gently and let sit for 5–10 minutes, until foamy.
- To the yeast mixture add your sourdough discard, melted butter, egg, and salt. Mix to combine.
- Gradually add flour, starting with 3 cups, mixing until a soft dough forms. Add more flour as needed — the dough should be soft and slightly tacky, but not sticky.
- Knead by hand or with a mixer for 6–8 minutes, until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1–1½ hours, or until doubled in size.
- In a small bowl, mix brown sugar, cinnamon, and flour.
- Punch down the dough and roll it into a 14×18-inch rectangle on a lightly floured surface.
- Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture evenly on top.
- Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal rolls.
- Place rolls into a greased 9×13-inch baking dish.
- Cover and let rise for 30–45 minutes, until puffy.
- Preheat oven to 350°F (175°C).
- Bake for 22–26 minutes, until lightly golden and the centers are set.
- Whisk together all glaze ingredients until smooth and pourable.
- Pour half of the glaze over the rolls while they’re warm, letting it soak in.
- Once slightly cooled, drizzle the remaining glaze over the top for that thick, bakery-style finish.
Notes
This recipe uses unfed sourdough discard. Active starter is not required and may cause over-rising. • Yeast Is Essential
The yeast provides the main rise. Sourdough discard adds flavor and tenderness, not lift. • Dough Texture Matters
The dough should be soft and slightly tacky. Avoid adding too much flour — a softer dough makes softer cinnamon rolls. • Filling Tip
Adding a small amount of flour to the cinnamon sugar helps prevent the filling from leaking out and burning in the pan.
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