These 30-Minute Sourdough Discard Cinnamon Rolls are soft, fluffy, and packed with sweet cinnamon goodness. Using sourdough discard makes the dough extra tender and adds a nice subtle tang that balances perfectly with the sugary cinnamon swirl. Plus, they come together quickly, so you can enjoy homemade cinnamon rolls without the usual wait.
I love making these when I want a cozy treat but don’t have hours to spare. Using the sourdough discard feels like I’m wasting nothing in the kitchen, and it gives the rolls a little bit of that classic sourdough flavor that makes them special. Rolling up the dough with a cinnamon-sugar filling always feels like a fun and satisfying step.
My favorite way to enjoy these cinnamon rolls is warm from the oven, drizzled with a simple glaze or cream cheese frosting. They’re perfect for a weekend breakfast or a midday snack with a cup of coffee. And honestly, they disappear so fast at our house that I keep telling myself to make a double batch next time!
Key Ingredients & Substitutions
Sourdough Discard: This gives the rolls a subtle tang and soft texture. If you don’t have discard, try using plain yogurt or buttermilk for a slight tang and moisture.
Yeast: Active dry yeast is used here. Instant yeast works too and can be mixed directly with the flour to save time.
Milk: Whole milk gives the dough richness. You can swap with any milk you prefer, like almond or oat milk, but whole milk yields a softer roll.
Butter: Melted butter softens the dough and adds flavor. Use margarine for a dairy-free option. For the filling, softened butter helps the cinnamon sugar stick well.
Cinnamon Sugar Filling: Brown sugar adds moisture and depth to the cinnamon flavor. If needed, coconut sugar can be used for a less sweet alternative.
Cream Cheese Icing: This classic topping adds creaminess and tang. If dairy-free, try a vegan cream cheese or a simple powdered sugar glaze with vanilla and milk alternative.
How Can I Make These Cinnamon Rolls Soft and Fluffy in Just 30 Minutes?
The quick rise and tender crumb rely on a few key steps:
- Warm Ingredients: Ensure milk is warm (not hot) to activate yeast quickly. Room temperature egg and softened butter mix in smoothly.
- Activate Yeast: Let the yeast bloom in warm milk with sugar for about 5 minutes to kickstart fermentation.
- Dough Consistency: The dough should be soft and slightly sticky but still manageable. Add flour gradually to avoid over-drying.
- Quick Proof: After shaping, cover and let the rolls rest in a warm spot for 20-30 minutes to puff up slightly, giving you that soft texture.
- Roll Tightly: When rolling the dough, roll firmly but gently, so you get nice even swirls and the rolls rise evenly.
- Don’t Overbake: Aim for golden brown but not dark brown; the rolls continue to soften as they cool slightly.
Following these simple tips helps the dough develop quickly and stay tender, so you get soft rolls even without a long rise. Enjoy them warm with icing for the best experience!
Equipment You’ll Need
- Large mixing bowl or stand mixer – perfect for mixing and kneading the dough easily without mess.
- Dough hook (if using stand mixer) – helps you knead the dough quickly and hands-free, saving effort.
- Rolling pin – essential for rolling out the dough evenly into a rectangle for the filling.
- Sharp knife or dental floss – great for cutting the rolled dough cleanly into even cinnamon rolls.
- 9×13 inch baking pan – fits the rolls perfectly and helps them bake evenly.
- Kitchen towel – useful to cover rolls during quick proofing to keep the dough moist.
- Mixing spoon or electric mixer – for making a smooth cream cheese icing to top your rolls.
Flavor Variations & Add-Ins
- Swap cinnamon with pumpkin pie spice or chai spice for a fall-themed twist that feels cozy and warm.
- Add chopped pecans or walnuts to the filling for a crunchy texture that pairs well with the soft dough.
- Mix mini chocolate chips into the cinnamon sugar for a melty chocolate surprise inside each roll.
- Use maple syrup or honey in the icing instead of vanilla for a natural sweetener with a deep flavor.
30-Minute Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed)
- 3/4 cup whole milk, warmed
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 4 tablespoons unsalted butter, melted, plus extra for pan
- 1/2 teaspoon salt
- 3 to 3 1/4 cups all-purpose flour (start with 3 cups and add more as needed)
For the Filling:
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 3 tablespoons unsalted butter, softened
For the Icing:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk or cream (to desired consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep and mixing time, plus an additional 20-30 minutes for the rolls to rest before baking. Baking itself takes around 18-22 minutes. In total, plan for about 45 to 50 minutes from start to finish—making it a quick, delicious treat in under an hour!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl or measuring cup, stir together the warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy—this means the yeast is alive and ready to work.
2. Make the Dough:
In a large bowl or the bowl of your stand mixer, combine the sourdough discard, yeast mixture, melted butter, egg, and salt. Stir together until everything is combined.
Start adding the flour gradually, about 1/2 cup at a time, mixing well. If you’re using a stand mixer, switch to the dough hook and knead on medium speed for 3-5 minutes until you get a soft, slightly sticky dough that pulls away from the sides of the bowl.
3. Roll Out the Dough:
Turn the dough out onto a lightly floured surface. Use a rolling pin to roll it into a rectangular shape roughly 12 by 16 inches.
4. Add Filling:
Spread the softened butter evenly over the rolled-out dough. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle the mixture evenly over the buttered dough.
5. Roll and Cut:
Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or dental floss to slice it into 6 larger or 9 smaller cinnamon rolls, each about 1 1/2 to 2 inches thick.
6. Prepare for Baking and Proof:
Lightly grease a 9×13 inch baking pan or a similar dish. Place the rolls in the pan, cut side up, leaving about 1/2 inch between each. Cover loosely with a clean kitchen towel and let them rest in a warm spot for 20-30 minutes until they puff up slightly.
7. Bake:
Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 18-22 minutes, or until they are golden brown and cooked through.
8. Make Icing:
While the rolls bake, beat together the softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, then slowly dribble in milk or cream until you reach a drizzleable consistency.
9. Glaze and Serve:
When the rolls come out of the oven, let them cool for about 5 to 10 minutes, then spread or drizzle the cream cheese icing on top. Enjoy your warm, tender cinnamon rolls fresh!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before using. This helps it mix in smoothly and activates better with the yeast.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can assemble the rolls, cover them tightly, and refrigerate overnight. When ready to bake, let them come to room temperature and finish proofing before baking as directed.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving for soft, warm rolls.
What Can I Substitute for Cream Cheese in the Icing?
If you prefer a dairy-free or lighter option, try a simple glaze made from powdered sugar, vanilla, and milk or milk alternative. Coconut cream cheese can also work well for a similar texture and tangy flavor.
