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Sourdough Discard Cinnamon Rolls Recipe

Sourdough Discard Cinnamon Rolls

Steven
These sourdough discard cinnamon rolls are soft, pillowy, and loaded with a gooey cinnamon-sugar filling, all topped with a luscious cream cheese frosting. The discard adds a subtle tang that makes them taste more complex than a standard cinnamon roll, and using instant yeast means no waiting overnight.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 rolls
Calories 380 kcal

Equipment

  • Stand mixer with dough hook attachment - or large mixing bowl for hand kneading
  • Large mixing bowl
  • Rolling Pin
  • 9x13-inch baking dish - or two 9-inch round cake pans
  • Sharp knife - or unflavored dental floss for cutting rolls
  • Small mixing bowl
  • Whisk
  • Spatula - or wooden spoon
  • Pastry brush
  • Plastic wrap - or clean kitchen towel
  • Instant-read thermometer - for checking milk temperature
  • Hand Mixer - optional for frosting

Ingredients
  

  • 1 cup whole milk - 240ml, warmed to 110°F (43°C)
  • 2 1/4 teaspoons instant yeast - 7g, one standard packet
  • 3 tablespoons granulated sugar - 38g
  • 1/2 cup sourdough discard - 120g, room temperature
  • 1 large egg - room temperature
  • 4 tablespoons unsalted butter - 57g, melted and slightly cooled
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour - 360–420g, plus more for dusting

For the Cinnamon Filling

  • 1/2 cup unsalted butter - 113g, softened to room temperature
  • 3/4 cup brown sugar - 150g, packed light or dark
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg - optional but recommended

For the Cream Cheese Frosting

  • 4 oz cream cheese - 113g, softened
  • 1 1/2 cups powdered sugar - 180g, sifted
  • 3 tablespoons whole milk - or heavy cream
  • 1 teaspoon pure vanilla extract
  • salt - a pinch

Instructions
 

  • Heat milk to 100–110°F (38–43°C). In stand mixer bowl, combine warmed milk, instant yeast, sugar, sourdough discard, egg, melted butter, and salt. Stir briefly to combine.
  • Add 3 cups flour and mix with dough hook on low speed for 2 minutes until incorporated. Increase to medium speed and knead for 8–10 minutes until dough pulls away from sides. Add remaining flour 1 tablespoon at a time if sticky.
  • Shape dough into a ball and place in a greased bowl. Cover and let rise in a warm place for 1–1.5 hours until doubled in size.
  • In a small bowl, mix brown sugar, cinnamon, and nutmeg. Set aside. Soften butter to room temperature.
  • Punch down dough and roll into a 12x18 inch rectangle on a floured surface. Spread softened butter evenly over dough, leaving a 1/2-inch border on one long edge. Sprinkle cinnamon-sugar mixture over the butter.
  • Starting from the long edge opposite the clean border, roll dough tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls using unflavored dental floss or a sharp knife.
  • Arrange rolls cut-side up in a greased 9x13 inch baking dish, about 1/4 inch apart. Cover and let rise in a warm place for 30–45 minutes until puffy and touching.
  • Preheat oven to 350°F (175°C). Remove plastic wrap and bake rolls on center rack for 22–27 minutes until golden brown. Tent with foil if browning too quickly. Cool for 10–15 minutes.
  • Beat softened cream cheese until smooth. Add powdered sugar and mix until incorporated. Add milk, vanilla, and salt, beating until silky and spreadable. Adjust consistency with more milk or sugar as needed.
  • Spread frosting generously over warm rolls. Serve immediately while warm for the best experience.

Notes

  • Use room-temperature discard to avoid slowing yeast activity. Pull it from the fridge at least an hour before baking.
  • Do not overheat milk above 115°F (46°C) or it will kill the yeast. Always use a thermometer.
  • The dough should be slightly tacky but not sticky. Too much flour results in dense, dry rolls.
  • Use unflavored dental floss to cut rolls cleanly without squishing the spirals.
  • Don't skip the second rise — this gives the rolls their puffy, pull-apart quality.
  • Frost while the rolls are still warm so the frosting melts into the swirls.
  • Store unfrosted rolls covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Freeze baked, unfrosted rolls tightly wrapped for up to 2 months. Thaw overnight and reheat before serving.
  • For a make-ahead option, prepare rolls through cutting stage, cover, and refrigerate overnight. Bring to room temperature and let rise before baking.
  • Try variations like maple frosting, orange zest, Nutella filling, or adding cardamom for a different flavor profile.
Keyword cinnamon rolls with sourdough, easy cinnamon rolls, homemade cinnamon rolls, sourdough discard cinnamon rolls, sourdough discard recipe