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Old fashioned sourdough discard cinnamon rolls baked until soft and fluffy, swirled with cinnamon sugar and topped with a generous vanilla glaze.

Old Fashioned Sourdough Discard Cinnamon Rolls

Soft, fluffy, old fashioned sourdough discard cinnamon rolls made with unfed sourdough discard and a reliable yeast rise. Swirled with buttery cinnamon sugar and finished with a generous double layer of vanilla glaze, these homemade cinnamon rolls are rich, cozy, and perfect for slow mornings, holidays, or anytime you want a classic from-scratch treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 22 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 420

Ingredients
  

Dough Ingredients
  • ¾ cup warm milk 105–110°F
  • 2¼ teaspoons active dry yeast 1 packet
  • ¼ cup granulated sugar
  • ½ cup sourdough discard unfed
  • ¼ cup unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 3 to 3½ cups all-purpose flour
  • 1 teaspoon salt
Cinnamon Filling
  • ½ cup unsalted butter very soft
  • ¾ cup brown sugar light or dark
  • 1½ tablespoons ground cinnamon
  • 1 tablespoon flour
Vanilla Glaze
  • 3 cups powdered sugar
  • 4 –6 tablespoons milk or cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Equipment

  • Stand Mixer
  • 9 X 13 inch Pan

Method
 

  1. In a stand mixer combine warm milk, yeast, and sugar. Stir gently and let sit for 5–10 minutes, until foamy.
  2. To the yeast mixture add your sourdough discard, melted butter, egg, and salt. Mix to combine.
  3. 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.
  4. Knead by hand or with a mixer for 6–8 minutes, until smooth and elastic.
  5. Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1–1½ hours, or until doubled in size.
  6. In a small bowl, mix brown sugar, cinnamon, and flour.
  7. Punch down the dough and roll it into a 14x18-inch rectangle on a lightly floured surface.
  8. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture evenly on top.
  9. Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal rolls.
  10. Place rolls into a greased 9x13-inch baking dish.
  11. Cover and let rise for 30–45 minutes, until puffy.
  12. Preheat oven to 350°F (175°C).
  13. Bake for 22–26 minutes, until lightly golden and the centers are set.
Glaze
  1. Whisk together all glaze ingredients until smooth and pourable.
  2. Pour half of the glaze over the rolls while they’re warm, letting it soak in.
  3. Once slightly cooled, drizzle the remaining glaze over the top for that thick, bakery-style finish.

Notes

• Sourdough Discard
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.