I’ve been making these sourdough cinnamon rolls on slow Sunday mornings for years — they’re a little tangy, reliably tender, and come together faster than a yeasted roll because we’re using sourdough discard plus baking powder and baking soda. If you want cinnamon rolls with a buttery, flaky bite and a simple overnight or same-day finish, this recipe is an easy, forgiving way to use up starter discard and feed a crowd.
Why you’ll love this dish
These sourdough cinnamon rolls hit the sweet spot between quick and indulgent. Because the dough uses sourdough discard plus chemical leaveners, you get a lovely depth of flavor without hours of proofing. They’re perfect for a weekend brunch, a holiday morning, or anytime you want homemade pastry without an all-day commitment.
- Quick-ish: no long fermentation required.
- Economical: uses starter discard you’d otherwise toss.
- Crowd-pleasing: familiar cinnamon roll flavors with a mild tang.
- Flexible: works same-day or with a short chill for scheduling.
“Soft, buttery, and just tangy enough — these rolled-up treats vanished before the coffee was cold.” — A Sunday-morning fan
Step-by-step overview
This recipe is straightforward: cut cold butter into flour, add the starter and wet ingredients to form a dough, roll it out into a 12 x 22-inch rectangle, spread the cinnamon-brown sugar filling, roll and slice, then bake in a 12” cast iron skillet until golden. Finish with a simple powdered sugar glaze while still warm. Expect about 20–25 minutes baking time and 30–45 minutes active hands-on work depending on rolling and slicing.
What you’ll need
- 8 tablespoons butter (cold) — keep refrigerated until you cut it in.
- 2 ½ cups all-purpose flour
- ⅓ cup sourdough starter discard (unfed/discard is fine)
- 1 cup milk (whole milk gives best flavor; sub with plant milk if needed)
- 1 tablespoon + 1 teaspoon granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup light brown sugar (packed) — for the filling
- 2 teaspoons ground cinnamon
- 4 tablespoons butter (melted) — for spreading the filling
- For the glaze: 1 1/4 cups powdered sugar, 1 tablespoon butter (melted), 2 teaspoons vanilla extract, 1 1/2 tablespoons milk
Notes/substitutions:
- Whole wheat: substitute up to 1/2 cup of the flour with whole wheat for a nuttier roll.
- Butter: you can use salted butter; reduce added salt to 1/2 teaspoon.
- Milk: plant-based milks work fine; use a bit less if very thin.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Spray a 12” cast iron skillet with cooking spray and set aside.
- In a large bowl, add the 2 ½ cups all-purpose flour.
- Cut the 8 tablespoons cold butter into pats and add to the flour. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles pea-sized crumbs. (Keep the butter cold for flakier layers.)
- Add the ⅓ cup sourdough starter discard, 1 cup milk, 1 tablespoon + 1 teaspoon granulated sugar, ¾ teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda to the flour-butter mixture. Mix until a cohesive dough forms — it will be soft but not sticky.
- Lightly flour a clean work surface. Turn the dough out and use a rolling pin to roll it into a 12 x 22-inch rectangle.
- For the filling: mix ¾ cup light brown sugar and 2 teaspoons ground cinnamon in a small bowl. Brush the rolled dough with the 4 tablespoons melted butter, then sprinkle the cinnamon-sugar evenly over the surface, leaving a small border at the far edge.
- Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal.
- Using a sharp knife or dental floss, slice the log into even pieces. You’ll get roughly 8–12 rolls depending on thickness — fit them into the prepared 12” skillet, spaced slightly apart for even baking.
- Bake in the preheated oven for 20–25 minutes, or until the rolls are puffed and golden at the edges. Cooking time depends on roll size and your oven — check at 18 minutes the first time you make them.
- While the rolls bake, make the glaze: whisk together 1 1/4 cups powdered sugar, 1 tablespoon melted butter, 2 teaspoons vanilla extract, and 1 1/2 tablespoons milk until smooth. Adjust milk to reach desired pouring consistency.
- Remove rolls from the oven and immediately drizzle the glaze over the warm rolls so it seeps into the swirls.
Best ways to enjoy it
- Serve warm straight from the skillet with a mug of coffee or hot tea.
- For brunch, plate with scrambled eggs and fresh fruit to balance the sweetness.
- Add a scoop of vanilla ice cream and a drizzle of caramel for an indulgent dessert.
- To make it café-style, sprinkle chopped toasted pecans on top of the glaze.
Storage and reheating tips
- Room temperature: store covered loosely with plastic wrap or in an airtight container for up to 48 hours.
- Refrigerator: keep in an airtight container up to 4–5 days. Reheat gently to restore softness.
- Freezing: freeze baked rolls (cool completely) in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge and warm in a 350°F oven for 8–10 minutes.
- Make-ahead: you can assemble the rolls and refrigerate the unbaked skillet overnight; bake directly from chilled and add a few extra minutes to the bake time.
- Reheating: microwave individual rolls 12–18 seconds for a quick warm-up or reheat in a 350°F oven for 8–10 minutes. If reheating from frozen, allow to thaw first or add extra oven time.
Food safety note: these rolls use baked dough and common pantry ingredients. Keep perishable glazed rolls refrigerated if not eaten within two hours, and always reheat to at least 165°F when storing and reheating leftovers for safety and best texture.
Pro chef tips
- Keep the butter cold: cold butter creates small pockets of steam in the oven for tender, layered bites.
- Don’t overwork the dough: mix until combined — overmixing activates gluten and makes rolls tough.
- Even slices = even bake: use dental floss for clean, even cuts without squashing the log.
- Cast iron caramelizes edges nicely: the skillet gives crisp, buttery edges but a darker bottom — place it on the middle rack to avoid over-browning.
- Test for doneness by color: center should be set and the tops golden. Underbaked centers will feel squishy.
- Adjust glaze thickness: add more powdered sugar for a thicker frosting or a splash more milk for a runnier glaze.
Creative twists
- Cream cheese frosting: swap the glaze for a cream cheese buttercream (4 oz cream cheese + 2 tbsp butter + 1 cup powdered sugar + 1/2 tsp vanilla).
- Nuts and fruit: sprinkle chopped pecans or raisins on the filling before rolling.
- Cardamom swap: replace 1 teaspoon cinnamon with 1/2 teaspoon ground cardamom for a Nordic twist.
- Chocolate chip: sprinkle mini chocolate chips onto the buttered dough before adding cinnamon sugar.
- Vegan: use plant-based butter and milk; check that powdered sugar is vegan if needed.
Common questions
Q: Do I need an active, bubbly sourdough starter?
A: No — this recipe is written for starter discard (unfed). The recipe relies on baking powder and baking soda for rise, so an active starter isn’t required.
Q: How many rolls does this recipe make?
A: It depends on how thick you slice the log. Expect about 8–12 rolls; a 12” skillet usually fits 8–9 larger rolls nicely or up to 12 smaller ones.
Q: Can I make these ahead for morning service?
A: Yes — assemble the rolls in the skillet, cover, and refrigerate overnight. In the morning, bake from cold, adding a few extra minutes to reach doneness.
Q: Can I freeze the unbaked rolls?
A: Yes — freeze sliced unbaked rolls on a tray, then transfer to a freezer bag. Bake from frozen adding 8–12 minutes to the bake time, or thaw in the fridge overnight and bake as directed.
Q: My rolls came out dense. What went wrong?
A: Dense rolls usually mean overworked dough, too much flour, or slices too thick (not enough heat penetration). Use light flouring, don’t overmix, and slice evenly. Also confirm baking powder/soda are fresh.
Conclusion
If you enjoy using your sourdough discard in fun, flavorful ways, this recipe is a reliable crowd-pleaser that’s faster than traditional yeasted cinnamon rolls. For more sourdough cinnamon roll techniques and visual step-by-step guidance, check out this detailed guide at Soft Sourdough Cinnamon Rolls – The Clever Carrot. For an overnight, make-ahead approach and alternative timing tips, this resource is also helpful: Sourdough Cinnamon Rolls – Easy Overnight – Little Spoon Farm.
Enjoy the sweet tang — and don’t forget to save some starter discard for the next batch.
Sourdough Cinnamon Rolls
Ingredients
Dough Ingredients
- 8 tablespoons cold butter Keep refrigerated until you cut it in.
- 2.5 cups all-purpose flour
- 0.33 cup sourdough starter discard Unfed/discard is fine.
- 1 cup milk Whole milk gives best flavor; sub with plant milk if needed.
- 1 tablespoon granulated sugar
- 1 teaspoon granulated sugar
- 0.75 teaspoon salt
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
Filling Ingredients
- 0.75 cup light brown sugar Packed.
- 2 teaspoons ground cinnamon
- 4 tablespoons butter Melted for spreading the filling.
Glaze Ingredients
- 1.25 cups powdered sugar
- 1 tablespoon butter Melted.
- 2 teaspoons vanilla extract
- 1.5 tablespoons milk
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Spray a 12” cast iron skillet with cooking spray and set aside.
- In a large bowl, add the 2 ½ cups all-purpose flour.
- Cut the 8 tablespoons cold butter into pats and add to the flour. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles pea-sized crumbs.
- Add the ⅓ cup sourdough starter discard, 1 cup milk, 1 tablespoon + 1 teaspoon granulated sugar, ¾ teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda to the flour-butter mixture. Mix until a cohesive dough forms — it will be soft but not sticky.
- Lightly flour a clean work surface. Turn the dough out and use a rolling pin to roll it into a 12 x 22-inch rectangle.
Filling and Baking
- For the filling: mix ¾ cup light brown sugar and 2 teaspoons ground cinnamon in a small bowl.
- Brush the rolled dough with the 4 tablespoons melted butter, then sprinkle the cinnamon-sugar evenly over the surface, leaving a small border at the far edge.
- Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal.
- Using a sharp knife or dental floss, slice the log into even pieces. You’ll get roughly 8–12 rolls.
- Fit the rolls into the prepared 12” skillet, spaced slightly apart for even baking.
- Bake in the preheated oven for 20–25 minutes, or until the rolls are puffed and golden at the edges.
Glazing
- While the rolls bake, make the glaze: whisk together 1 1/4 cups powdered sugar, 1 tablespoon melted butter, 2 teaspoons vanilla extract, and 1 1/2 tablespoons milk until smooth.
- Remove rolls from the oven and immediately drizzle the glaze over the warm rolls so it seeps into the swirls.
