These 30-Minute Sourdough Discard Cinnamon Rolls are soft, fluffy, and packed with cinnamon-sugar goodness. Using sourdough discard adds a subtle tang that makes these rolls taste extra special, while still keeping them quick to whip up. The sticky cinnamon filling and sweet glaze on top make each bite a delightful treat.
I love how this recipe comes together so fast. There’s something fun about turning sourdough discard—a kitchen staple I always have on hand—into fresh, warm cinnamon rolls without hours of waiting. I usually make these when I want a cozy morning or a quick weekend surprise that feels like a little celebration.
My favorite way to enjoy these rolls is warm from the oven, with a cup of coffee or tea on the side. They’re perfect for sharing, but I won’t blame you if you want to keep them all to yourself. Bonus tip: if you let them cool just a bit, the cinnamon sugar really settles in and tastes even better the next day!
Key Ingredients & Substitutions
Sourdough Discard: This adds a mild tang and moisture to the dough. If you don’t have it, you can use plain yogurt or buttermilk for a bit of acidity and tenderness.
Baking Powder & Baking Soda: These quick leaveners replace traditional yeast here, speeding up the process. Be sure your baking powder is fresh for a good rise.
Butter: Butter gives richness to both dough and filling. You can swap it with margarine or coconut oil, but butter offers the best flavor and texture.
Brown Sugar & Cinnamon: Brown sugar adds moisture and depth to the filling. If you want a sugar-free option, try coconut sugar or a sugar substitute, though flavor may differ.
Cream Cheese in Glaze: This is optional but adds a lovely tang and creaminess. You can skip it and just use powdered sugar and milk for a simple glaze.
How Can I Shape and Roll the Dough Easily Without It Sticking?
Working with sticky dough can be tricky, but here’s how to make it easier:
- Lightly dust your work surface with flour to prevent sticking, but avoid adding too much or the dough will get dry.
- Use a rolling pin dusted with flour and roll gently to keep the dough even without tearing it.
- If the dough sticks to the rolling pin, lightly flour the pin or use a bit of parchment paper on top to roll on.
- When spreading the butter for the filling, soften it enough to spread smoothly so you don’t tear the dough.
- Roll the dough firmly but carefully from the long side to create tight, uniform rolls that bake evenly.
Equipment You’ll Need
- Large mixing bowl – perfect for combining your dough ingredients easily in one place.
- Wooden spoon or silicone spatula – helps mix the sticky dough without scratching your bowl.
- Rolling pin – makes shaping the dough into a rectangle quick and even.
- Sharp knife or dental floss – great for cutting the rolled dough into clean slices without squishing.
- 8×8-inch baking dish – just the right size to hold all the rolls so they bake evenly and puff up nicely.
- Whisk – useful for mixing a smooth glaze without lumps.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts to the filling for crunch and an earthy flavor.
- Mix raisins or dried cranberries into the filling for bursts of sweetness and chewiness.
- Try swapping cinnamon for cardamom or pumpkin pie spice to give the rolls a warm twist.
- Top with a drizzle of caramel sauce instead of glaze for a richer, gooey finish.
30-Minute Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough discard (unfed)
- 2 ½ cups (320g) all-purpose flour, plus more for dusting
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, melted
- ¾ cup (180ml) milk (whole or 2%)
For the Filling:
- ½ cup (100g) brown sugar, packed
- 3 tablespoons ground cinnamon
- 3 tablespoons unsalted butter, softened
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons cream cheese, softened (optional for tang)
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. In total, you’ll spend roughly 30 minutes from start to finish, making it a quick and delicious treat to enjoy any time.
Step-by-Step Instructions:
1. Preheat and Prepare Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease or line an 8×8-inch (20×20 cm) baking dish to prevent sticking.
2. Make the Dough:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the melted butter, sourdough discard, and milk. Mix with a spatula or wooden spoon until a soft dough forms—it will be a bit sticky but manageable.
3. Shape the Dough:
Lightly flour your work surface and turn the dough onto it. Knead gently a few times until smooth. Roll the dough into a rough 12×9 inch (30×23 cm) rectangle.
4. Add Filling and Roll:
Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture evenly on top. Starting from the long side, roll the dough tightly into a log.
5. Slice and Bake:
Cut the log into 6 equal slices using a sharp knife. Place the rolls cut-side up into the prepared baking dish, leaving a bit of space between each. Bake for 20-25 minutes until golden brown and set.
6. Make the Glaze and Serve:
While the rolls bake, whisk together the powdered sugar, cream cheese (if using), vanilla, and enough milk to make a smooth glaze. When rolls are done, let them cool for about 5 minutes, then drizzle the glaze generously over the warm rolls.
Serve warm and enjoy these soft, fluffy cinnamon rolls with a mild tang from the sourdough discard!
Can I Use Frozen Sourdough Discard?
Yes! Just make sure to thaw it completely in the fridge overnight and give it a good stir before using. This helps the discard mix well with the other ingredients.
Can I Make These Cinnamon Rolls Ahead of Time?
You can prepare the rolls and refrigerate them unbaked overnight. When ready, bake straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat gently in the microwave or warm oven before serving.
Can I Substitute the Cream Cheese in the Glaze?
Absolutely! If you prefer a lighter glaze, simply omit the cream cheese and use milk or cream with powdered sugar and vanilla for a classic sweet drizzle.
