Description

These 30-Minute Sourdough Discard Cinnamon Rolls are a quick and delicious way to use up your sourdough discard. Soft, gooey, and bursting with a warm cinnamon-sugar filling, these rolls are perfect for a comforting breakfast or treat. With a simple dough that requires no yeast proofing and a straightforward bake, they come together fast without sacrificing flavor or texture.

Ingredients

Scale

Dough

1 cup (240g) sourdough discard (unfed, cold from fridge is fine)
1½ cups (180g) all-purpose flour (plus up to ½ cup extra, as needed)
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
6 tbsp (85g) cold unsalted butter, cubed
⅓ cup (80ml) milk (plus more if needed)
1 tsp vanilla extract

Filling

¼ cup (50g) brown sugar (or more, to taste)
1 tbsp ground cinnamon
2 tbsp (28g) softened unsalted butter

Glaze

½ cup (60g) powdered sugar
1 tbsp milk
½ tsp vanilla extract

Instructions

Make the Dough: In a large mixing bowl, whisk together 1½ cups flour, sugar, baking powder, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the sourdough discard, milk, and vanilla extract until a soft, slightly sticky dough forms. Add more flour 1 tablespoon at a time if the dough is too sticky, to make it workable.
Knead Gently: Turn the dough out onto a floured surface. Gently knead 3–4 times, just enough to bring it together without overworking, which keeps the rolls tender.
Roll and Fill: Roll the dough into a 10×14-inch rectangle. Spread the softened butter evenly over the surface. Mix the brown sugar and ground cinnamon, then sprinkle evenly over the buttered dough. Beginning on the long side, roll the dough tightly into a log. Slice into 8 even rolls using a sharp knife.
Optional Chill: If the dough feels sticky or difficult to handle, place the sliced rolls on a baking tray and refrigerate for 10–15 minutes to firm up for easier handling.
Bake: Preheat the oven to 400°F (200°C). Place the rolls in a parchment-lined 9-inch round pan or on a small baking sheet. Bake for 15–20 minutes, or until the rolls are golden brown and fully baked through. Some ovens may require up to 25 minutes; check for a firm center with a toothpick.
Glaze: While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the warm rolls immediately after removing them from the oven.
Serve: Enjoy the cinnamon rolls immediately while they are warm, soft, and gooey for the best flavor and texture.

Notes

Use cold butter for the dough and softened butter for the filling for best texture.
If your sourdough discard is very liquidy, drain some liquid to avoid a too sticky dough.
Extra flour may be needed depending on humidity and discard moisture.
The glaze can be adjusted for thickness by adding more milk or powdered sugar.
Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Reheat leftover rolls in a microwave for 15-20 seconds to enjoy warm again.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: sourdough discard cinnamon rolls, quick cinnamon rolls, sourdough discard recipes, 30-minute cinnamon rolls, easy breakfast rolls