I’ve made these cinnamon rolls on rushed weekend mornings when I wanted warm, gooey pastry with almost no waiting. They’re a 30-minute shortcut that uses sourdough discard to build flavor without the overnight rise—perfect when you want a bakery-style treat from pantry staples.

Why you’ll love this dish

These are quick, forgiving, and surprisingly tender for a no-yeast roll. Using 1 cup of sourdough discard gives a subtle tang and depth that plain baking-powder dough lacks. Because there’s no proofing, this recipe is ideal for brunch emergencies, last-minute guests, or when you want to use up discard from your starter.

“Warm, soft, and ready before the coffee is cold—an instant favorite in our house.” — a reader review

Benefits at a glance:

Ready in ~30 minutes from start to finish.
Uses common pantry ingredients and cold, unfed sourdough discard straight from the fridge.
Kid-friendly sweetness with a bit of artisan tang.
Low-lift baking: roll, slice, bake—no kneading marathon.

How this recipe comes together

This recipe is a short chemical-raising version of classic cinnamon rolls. You make a flaky, slightly sticky dough by cutting cold butter into flour and baking powder, then fold in sourdough discard and a splash of milk. Roll it thin, spread butter and a cinnamon-sugar mixture, roll up, slice into eight, then bake until golden. A quick glaze finishes them while they’re still warm.

Prep steps at a glance:

Cut cold butter into the dry mix for a tender, layered dough.
Stir in sourdough discard, milk, and vanilla until a soft dough forms.
Roll into a rectangle, spread butter, add cinnamon-sugar, roll and slice.
Chill briefly if sticky, then bake 15–20 minutes.
Whisk glaze and drizzle over hot rolls.

What you’ll need

1 cup (240 g) sourdough discard (unfed, cold from fridge is fine)
1½ cups (180 g) all-purpose flour (plus up to ½ cup extra, as needed) — add extra gradually if dough is too sticky
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
6 tbsp (85 g) cold unsalted butter, cubed (use cold for layers)
⅓ cup (80 ml) milk (plus more if needed) — dairy or unsweetened plant milk works
1 tsp vanilla extract
¼ cup (50 g) brown sugar (or more, to taste)
1 tbsp ground cinnamon
2 tbsp (28 g) softened unsalted butter for the filling
½ cup (60 g) powdered sugar
1 tbsp milk
½ tsp vanilla extract

Notes/substitutions:

For dairy-free: use plant milk and a vegan butter for both the dough and filling.
If your discard is very runny, reduce the milk a tablespoon or two. If thick, add a touch more milk.

How to prepare it

Preheat: Heat your oven to 400°F (200°C). Line a 9-inch round pan with parchment, or prepare a small baking sheet.
Mix dry: In a large bowl whisk together 1½ cups all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and ½ tsp salt.
Cut in butter: Add 6 tbsp cold cubed butter. Use a pastry cutter or your fingertips to rub butter into the dry mix until it resembles coarse crumbs with pea-sized bits of butter. This gives flakiness.
Add wet: Stir in 1 cup sourdough discard, ⅓ cup milk, and 1 tsp vanilla until a soft, slightly sticky dough forms. Add more flour 1 tablespoon at a time if the dough is too sticky to handle. Don’t overwork.
Gentle knead: Turn dough onto a lightly floured surface. Gently knead 3–4 times just to bring it together. Excessive kneading develops gluten and makes rolls tough.
Roll out: Roll the dough into about a 10×14-inch rectangle. Aim for even thickness so rolls bake uniformly.
Fill: Spread 2 tbsp softened butter evenly over the dough. Mix ¼ cup brown sugar with 1 tbsp ground cinnamon, then sprinkle evenly over the butter. Press lightly so the filling adheres.
Roll and slice: Tightly roll the dough from the long side into a log. Use a sharp knife or unflavored dental floss to slice into 8 even rolls.
Optional chill: If slices are sticky or hard to handle, place them on a tray and refrigerate 10–15 minutes to firm the butter and make slicing neater.
Bake: Arrange rolls in the prepared pan, leaving a little space between them. Bake 15–20 minutes, or until golden and cooked through. Some ovens may need up to 25 minutes—test with a skewer in the center.
Make glaze: While rolls bake, whisk ½ cup powdered sugar with 1 tbsp milk and ½ tsp vanilla until smooth. Add more milk, a teaspoon at a time, for desired drizzle consistency.
Finish: Drizzle glaze over warm rolls right out of the oven. Serve immediately for best gooey texture.

Best ways to enjoy it

Serve warm with a steaming mug of coffee, chai, or hot chocolate.
For brunch, pair with fresh fruit and Greek yogurt to balance sweetness.
Turn them into a shareable dessert: top with chopped toasted pecans or a cream-cheese frosting for richer flavor.
For portable bites, let rolls cool then wrap individually for school lunches or potlucks.

Storage and reheating tips

Room temp: Store cooled rolls in an airtight container at room temperature for up to 24 hours. Because of the milk and butter, don’t keep at room temp longer than this.
Refrigerator: Keep in an airtight container for 2–3 days. Reheat in a 325°F oven for 8–10 minutes or until warmed through.
Freezing: Wrap individual rolls tightly in plastic and freeze up to 1 month. Thaw overnight in the fridge, then reheat in a warm oven.
Microwave shortcut: For single servings, microwave for 15–25 seconds to warm (glaze may melt). Oven reheating keeps edges crisp and centers gooey.

Food safety note: Because these rolls contain dairy, avoid leaving them at room temperature for more than a day. Refrigerate leftovers promptly.

Pro chef tips

Keep the butter cold. Little cold butter pockets steam in the oven and create tender layers.
Don’t over-flour when rolling. Light dusting is fine; too much flour makes the dough dry.
Use dental floss to slice rolls cleanly—slide it under the log, cross, and pull taut to cut without compressing.
Test doneness in the center with a skewer; if it comes out with doughy bits, give it a few more minutes.
If your oven runs hot, lower temp to 375°F and extend time by a few minutes to avoid overly browned edges.

Creative twists

Nutty: Add ¼ cup chopped toasted pecans or walnuts to the filling.
Citrus lift: Stir 1 tsp orange zest into the glaze for brightness.
Cardamom swap: Replace half the cinnamon with ground cardamom for a Scandinavian spin.
Cream-cheese glaze: Whip 2 oz softened cream cheese with ½ cup powdered sugar and a splash of milk for a tangy finish.
Savory-sweet: Add a pinch of sea salt on top after glazing for a salted-caramel vibe.
Make-ahead: Assemble rolls, cover, and refrigerate up to 24 hours; bake straight from cold when ready (adding a few extra minutes).

Your questions answered

Q: Can I use active sourdough starter instead of discard?
A: You can, but active starter will add more rising power and acidity. Reduce milk slightly if the starter is very hydrated. Using unfed discard is simplest.

Q: My discard is thin—how do I adjust?
A: Cut back milk by 1–2 tablespoons and check dough consistency. The goal is a soft, slightly sticky dough that’s workable.

Q: Can I double the recipe?
A: Yes. Use a larger mixing bowl and two baking pans. Keep an eye on baking time if pans are crowded; rolls may need a few extra minutes.

Q: How can I make these vegan?
A: Substitute plant-based milk and vegan butter. Use a vegan powdered sugar (most are fine unless they contain milk derivatives).

Q: Will these be as fluffy without yeast?
A: They won’t have the same airy crumb as yeast rolls, but cutting cold butter into the dough and using baking powder yields tender, layered, soft rolls that are wonderfully satisfying.

Conclusion

If you want another quick sourdough-discard approach to cinnamon rolls, check this Easy Sourdough Discard Cinnamon Rolls (30 minute recipe) for a similar 30-minute method. For a different take with helpful step photos, see Quick Sourdough Discard Cinnamon Rolls – Farmhouse on Boone.

Enjoy these warm straight from the oven—there’s real comfort in quick, scratch-made pastry that uses up your discard and delights family and guests.

Sourdough Discard Cinnamon Rolls

These quick cinnamon rolls use sourdough discard for a tender and flavorful pastry ready in just 30 minutes—perfect for brunch emergencies or using up starter discard.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Brunch

Cuisine American

Servings 8 rolls

Calories 220 kcal

Ingredients

Dough ingredients

1 cup sourdough discard (unfed, cold from fridge)
1.5 cups all-purpose flour (plus up to 1/2 cup extra, as needed) Add extra gradually if dough is too sticky.
2 tbsp sugar
1 tbsp baking powder
0.5 tsp salt
6 tbsp cold unsalted butter, cubed Use cold for layers.
1/3 cup milk (plus more if needed) Dairy or unsweetened plant milk works.
1 tsp vanilla extract

Filling ingredients

1/4 cup brown sugar (or more, to taste)
1 tbsp ground cinnamon
2 tbsp softened unsalted butter For the filling.

Glaze ingredients

1/2 cup powdered sugar
1 tbsp milk
0.5 tsp vanilla extract

Instructions

Preparation

Preheat your oven to 400°F (200°C). Line a 9-inch round pan with parchment, or prepare a small baking sheet.
In a large bowl, whisk together 1.5 cups of all-purpose flour, 2 tbsp of sugar, 1 tbsp of baking powder, and 0.5 tsp of salt.
Add 6 tbsp cold cubed butter to the dry mix. Use a pastry cutter or your fingertips to rub butter into the dry mix until it resembles coarse crumbs with pea-sized bits of butter.
Stir in 1 cup of sourdough discard, 1/3 cup of milk, and 1 tsp of vanilla until a soft, slightly sticky dough forms. Add more flour 1 tablespoon at a time if the dough is too sticky.
Turn the dough onto a lightly floured surface and gently knead 3-4 times just to bring it together.
Roll the dough into about a 10x14-inch rectangle.

Filling and Rolling

Spread 2 tbsp softened butter evenly over the dough.
Mix 1/4 cup brown sugar with 1 tbsp ground cinnamon, then sprinkle evenly over the butter.
Tightly roll the dough from the long side into a log and slice into 8 even rolls.
If slices are sticky or hard to handle, refrigerate 10-15 minutes before baking.

Baking

Arrange rolls in the prepared pan, leaving a little space between them.
Bake for 15-20 minutes or until golden and cooked through. Some ovens may need up to 25 minutes.

Glazing

While rolls bake, whisk 1/2 cup powdered sugar with 1 tbsp milk and 0.5 tsp vanilla until smooth.
Drizzle glaze over warm rolls right out of the oven.
Serve immediately for the best gooey texture.

Notes

For dairy-free: Use plant milk and a vegan butter for both the dough and filling. Store cooled rolls in an airtight container at room temperature for up to 24 hours.

Keyword cinnamon rolls, easy baking, No-Yeast Rolls, Quick Pastry, Sourdough Discard

30-Minute Sourdough Discard Cinnamon Rolls