I still remember the first time I turned a jar of forgotten sourdough discard into sticky, irresistible cinnamon rolls — the kitchen smelled like a bakery and nothing felt wasted. These Sourdough Discard Cinnamon Rolls are soft, slightly tangy, and forgiving: they use unfed discard straight from the fridge and make a cozy brunch or weekend treat without needing a full active starter feed.

Why you’ll love this dish

These rolls are the perfect use-for-discard recipe: economical, homey, and crowd-pleasing. They come together with pantry staples, can be tweaked for dietary needs, and make an impressive bakery-style result without complicated timing. They’re ideal for weekend brunch, holiday mornings, or any time you want warm, gooey rolls with minimal fuss.

“Soft, tangy, and perfectly sweet — I made these for Sunday brunch and everyone asked for the recipe. Using discard cut waste and kept the texture tender.” — home baker review

What makes this recipe special:

Waste-not cooking: repurposes sourdough discard.
Flexible timing: rise at room temp, or retard overnight in the fridge.
Customizable: swap flours, go vegan, or add nuts and citrus.
Kid-friendly and great for batch baking.

How this recipe comes together

Overview of the process so you know what to expect:

Warm milk and melt butter, then whisk with sourdough discard, sugar, egg, and vanilla to form a batter-like base.
Add flour and salt, mix, and knead into a soft, elastic dough.
Let the dough rise until nearly doubled (2–3 hours at room temp, longer if cool).
Roll dough into a 12×16-inch rectangle. Brush with butter, sprinkle cinnamon and brown sugar, and add optional extras.
Roll tightly, slice into 12 rolls (dental floss is a neat trick), and arrange in a greased pan.
Let rolls puff for a second rise (1–2 hours, or overnight in the fridge), then bake at 350°F (175°C) until golden.
Top warm rolls with cream cheese frosting and serve.

This quick roadmap helps you scan timing and major actions before diving into ingredients and directions.

Key Ingredients

1 cup sourdough discard (Unfed, straight from fridge works; if your discard is very weak, see Tips.)
2 3/4 cups all-purpose flour (Substitute ⅓ with bread or whole wheat if desired)
3/4 cup milk (Whole, 2%, or non-dairy such as almond or oat)
1/4 cup granulated sugar
1/4 cup unsalted butter (Melted, or vegan substitute)
1 large egg (Or flax egg for vegan)
1 tsp salt
1 1/2 tbsp cinnamon (Or add a pinch of cardamom, nutmeg, or pumpkin spice)
3/4 cup brown sugar (For filling)
3 tbsp unsalted butter (For brushing filling, or vegan)
4 oz cream cheese (For frosting; use vegan cream cheese or switch to a simple glaze if preferred)
2 tbsp unsalted butter (For frosting, softened)
1 cup powdered sugar (For frosting)
1 tsp vanilla extract (Used in both dough and frosting)
Optional: chopped nuts, raisins, orange zest (For filling)

Notes on swaps and choices:

Non-dairy milk and vegan butter + flax egg will make these vegan-friendly; use a vegan cream cheese or simple icing.
If you like a chewier roll, substitute up to ⅓ of the AP flour with bread flour.
Add a pinch of cardamom to the filling for a Nordic twist.

Step-by-step instructions

Warm the milk and melt butter: Heat the milk until warm to the touch (not boiling). Melt 1/4 cup butter and combine with the warm milk in a large bowl. Let cool slightly if too hot.
Mix the dough wet ingredients: Add 1 cup sourdough discard, 1/4 cup granulated sugar, 1 large egg, and 1 tsp vanilla to the milk-butter mixture. Whisk until smooth.
Add dry ingredients and form dough: Stir in 2 3/4 cups all-purpose flour and 1 tsp salt until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until soft and elastic. The dough should be slightly tacky but not sticky; add a teaspoon of flour if too wet.
First rise: Place the dough in a lightly oiled bowl, cover, and let rise at room temperature 2–3 hours (longer if your kitchen is cool) until nearly doubled. Because this recipe uses discard instead of commercial yeast, a longer rise is fine.
Roll out: On a floured surface, press and roll the dough into a 12×16-inch rectangle.
Spread the filling: Brush the surface with 3 tbsp melted butter. Evenly sprinkle 3/4 cup brown sugar and 1 1/2 tbsp cinnamon over the butter. Press gently so the filling adheres. Add optional nuts, raisins, or orange zest now.
Shape and slice: Starting at the long edge, roll the dough tightly into a log. Use unflavored dental floss or a sharp serrated knife to slice the log into 12 even rolls.
Second rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise 1–2 hours until puffy. For convenience, you can cover and refrigerate overnight; bake directly from chilled, adding a few extra minutes.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls 25–30 minutes until golden brown and cooked through. If the tops brown too quickly, tent with foil for the last 5–10 minutes.
Make the cream cheese frosting: Beat together 4 oz cream cheese (softened), 2 tbsp softened butter, 1 cup powdered sugar, and 1 tsp vanilla until smooth and spreadable.
Finish and serve: Spread the frosting over the warm rolls so it melts slightly into the swirls. Serve warm.

Best ways to enjoy it

Serve warm with dark-roast coffee, chai, or a milky latte for contrast.
Add a side of fresh fruit or citrus salad to cut the sweetness.
For a brunch spread, pair with quiche or scrambled eggs to round textures and flavors.
For gifting, cool completely and box in a decorative container — include reheating instructions.

Storage and reheating tips

Short-term: Store cooled rolls in an airtight container at room temperature for up to 24 hours; refrigeration keeps them 3–4 days.
Reheating: Reheat individual rolls in the microwave 12–15 seconds or in a 325°F (160°C) oven for 8–10 minutes until warmed through. Cover loosely with foil to prevent drying.
Freezing: Freeze baked (and cooled) rolls in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and warm in a 325°F oven for 10–15 minutes.
Safety: Keep cream cheese–topped rolls refrigerated if not eaten within 2 hours. When storing with frosting, refrigerate and bring to room temp before serving for the best texture.

Pro chef tips

Dental floss for clean cuts: Unflavored dental floss slices rolls without squashing the dough.
Temperature matters: Warm milk helps fermentation. If your kitchen is cold, place the covered dough near (not on) a warm appliance or in an oven with the light on.
If your discard is sluggish: Add 1 tsp instant yeast to the dough to guarantee a reliable rise — reduce the room-temp rise time accordingly.
Don’t overfill: Use just enough brown sugar and butter so rolls slice cleanly and bake evenly.
Even browning: Rotate the pan halfway through baking for uniform color.
For extra shine: Brush a little melted butter on hot rolls before frosting.

Flavor swaps

Cardamom-orange rolls: Add 1 tsp ground cardamom to the filling and 1 tsp orange zest for a Scandinavian lift.
Maple-pecan: Replace brown sugar half with maple sugar or use maple syrup in the filling and fold in toasted pecans.
Apple-cinnamon: Layer thin apple slices on top of the cinnamon sugar before rolling.
Nut-free vegan: Use plant-based butter, a flax egg, non-dairy cream cheese, and a simple powdered sugar glaze.
Overnight rolls: Let the shaped rolls rise overnight in the fridge for hands-off prep and a deeper flavor.

Common questions

Q: Do I need to feed my starter before using discard in this recipe?
A: No. This recipe is designed for unfed discard straight from the fridge. However, if your discard is very old or weak, the rise may be slow — add 1 tsp instant yeast for a faster, more consistent rise.

Q: Can I make these gluten-free?
A: Gluten-free versions are possible but require a tested gluten-free flour blend designed for yeast breads and often xanthan gum. Expect a different texture; the rolls won’t be quite as stretchy as wheat-based dough.

Q: How long can I leave the rolls in the fridge for the second rise?
A: You can refrigerate shaped rolls for up to 24 hours for a slow second rise; beyond that the quality may begin to decline. Bake directly from chilled; add a few extra minutes to the bake time.

Q: Can I swap the cream cheese frosting for a glaze?
A: Yes — whisk 1 cup powdered sugar with 2–3 tbsp milk (or non-dairy milk) and 1/2 tsp vanilla for a simple glaze. Use less liquid for a thicker glaze.

Q: Will the tang from the discard be noticeable?
A: Slightly. The discard adds a gentle tang that balances the sweetness. Overnight refrigeration intensifies the flavor a bit, which many people enjoy.

Conclusion

If you want more ideas or a slightly different technique to compare, check out this take on Quick Sourdough Discard Cinnamon Rolls from Farmhouse on Boone and an overnight version at Little Spoon Farm for inspiration. These resources offer variations and timing tips that pair well with the method above: Quick Sourdough Discard Cinnamon Rolls – Farmhouse on Boone and Sourdough Cinnamon Rolls – Easy Overnight – Little Spoon Farm

Enjoy the aroma — and the first warm bite.

Sourdough Discard Cinnamon Rolls

These soft and slightly tangy cinnamon rolls are made with unfed sourdough discard, perfect for a cozy brunch or weekend treat without complicated timing.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Brunch, Dessert

Cuisine American

Servings 12 rolls

Calories 300 kcal

Ingredients

Dough Ingredients

1 cup sourdough discard Unfed, straight from fridge
2 3/4 cups all-purpose flour Substitute ⅓ with bread or whole wheat if desired
3/4 cup milk Whole, 2%, or non-dairy such as almond or oat
1/4 cup granulated sugar
1/4 cup unsalted butter Melted, or vegan substitute
1 large egg Or flax egg for vegan
1 tsp salt
1 1/2 tbsp cinnamon Or add a pinch of cardamom, nutmeg, or pumpkin spice

Filling Ingredients

3/4 cup brown sugar For filling
3 tbsp unsalted butter For brushing filling, or vegan
optional chopped nuts, raisins, orange zest For filling

Frosting Ingredients

4 oz cream cheese For frosting; use vegan cream cheese or switch to a simple glaze if preferred
2 tbsp unsalted butter For frosting, softened
1 cup powdered sugar For frosting
1 tsp vanilla extract Used in both dough and frosting

Instructions

Preparation

Warm the milk until warm to the touch (not boiling). Melt 1/4 cup butter and combine with the warm milk in a large bowl. Let cool slightly if too hot.
Add sourdough discard, granulated sugar, egg, and vanilla to the milk-butter mixture. Whisk until smooth.
Stir in flour and salt until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until soft and elastic. The dough should be slightly tacky.
Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 2–3 hours until nearly doubled.

Shaping

On a floured surface, press and roll the dough into a 12×16-inch rectangle.
Brush the surface with melted butter. Evenly sprinkle brown sugar and cinnamon over the butter. Add optional nuts, raisins, or orange zest.
Starting at the long edge, roll the dough tightly into a log. Slice the log into 12 even rolls.
Arrange the rolls in a greased baking dish. Cover and let rise 1–2 hours until puffy.

Baking

Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown.
Beat together cream cheese, softened butter, powdered sugar, and vanilla until smooth. Spread frosting over the warm rolls.

Notes

For vegan, replace milk and butter with substitutes. Use dental floss for clean cuts and warm milk helps fermentation.

Keyword brunch, cinnamon rolls, comfort food, sourdough, Waste-not Cooking