My house smells like a bakery for hours after I make these sourdough discard cinnamon rolls. They’re pillowy, slightly tangy from the discard, and glazed with a tangy cream cheese frosting—great for brunch, holiday mornings, or whenever you want to turn discard into something irresistible.
Why you’ll love this dish
These cinnamon rolls turn sourdough discard into something celebratory. You get the soft chew of enriched dough plus a mild tang that cuts the sweetness in the best way. They’re faster than an all-sourdough rise because this recipe adds a packet of instant yeast, so you get flavor without the overnight wait.
"Soft, slightly tangy, and perfectly gooey—turned my discard into a showstopper." — a regular at my Sunday brunch
Reasons to try this:
- Waste-not: uses leftover discard and makes it delicious.
- Time-smart: instant yeast speeds things up so you don’t need an all-day plan.
- Crowd-pleaser: familiar cinnamon roll flavor with a subtle sourdough depth.
- Flexible: easy to scale, freeze, or adapt for dietary needs.
How this recipe comes together
Quick overview: warm milk and melt butter, mix with discard, egg, flour, sugar, salt, and instant yeast to form a soft enriched dough. Knead until smooth and elastic, then let it rise until puffy. Roll the dough into a rectangle, spread butter, brown sugar, and cinnamon, then roll and cut into rounds. After a short second rise, bake until golden. Finish with a cream cheese butter frosting.
What to expect while making it:
- Active hands-on time: ~25–35 minutes (mixing, kneading, shaping).
- Rises: 1 short bulk rise + 30–45 minute proof after shaping.
- Baking: about 22–28 minutes at 350°F (175°C).
- Finish: creamy frosting spread on warm rolls.
Key Ingredients
- 100 grams sourdough discard (about ½ cup stirred down). (Room temp is fine.)
- 294 grams flour — all-purpose or bread flour (about 2 cups + 2½ tablespoons).
- ¼ cup sugar (50 g).
- ½ teaspoon salt (3 g).
- 130 grams whole milk (about ½ cup). (Warm to ~100–110°F/38–43°C for best yeast activation.)
- 3 tablespoons butter (43 g) — melted into the milk for the dough.
- 2¼ teaspoons instant yeast (about 1 package — 7 g or ¼ oz).
- 1 large egg, room temperature (57 g).
- 3 tablespoons butter (43 g), softened — for spreading in the filling.
- ⅓ cup packed brown sugar (67 g).
- 1 tablespoon ground cinnamon (8 g).
- ½ teaspoon vanilla extract (2.5 ml) — for the filling.
- 6 ounces cream cheese, softened to room temperature (170 g).
- 3 tablespoons butter (43 g), softened to room temperature — for the frosting.
- 1 cup powdered sugar (120 g).
- 1 teaspoon vanilla extract (5 ml) — for the frosting.
Ingredient notes and substitutions:
- Flour: bread flour gives slightly chewier rolls; AP flour works fine.
- Milk: can substitute with 2% or plant milk (whole milk gives best richness).
- Instant yeast: you can omit and do an all-sourdough long-proof method, but expect much longer rise times.
- Salted vs. unsalted butter: use salted but reduce added salt slightly if you want.
Step-by-step instructions
Making the dough
- Warm the milk with 3 tablespoons (43 g) butter until butter melts and milk registers about 100–110°F (38–43°C). It should feel warm, not hot.
- In a large bowl, whisk together 294 g flour, ¼ cup (50 g) sugar, ½ teaspoon salt (3 g), and 2¼ teaspoons instant yeast (7 g).
- Add 100 g sourdough discard, the warm milk/butter, and 1 large room-temperature egg (57 g) to the dry ingredients.
- Mix until a shaggy dough forms. Knead by hand for 8–10 minutes or with a mixer and dough hook for 4–5 minutes, until the dough is smooth and slightly tacky but not sticky.
- Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot about 45–60 minutes, until noticeably puffy (not necessarily doubled because of the enriched dough).
Filling the rolls
- Turn the risen dough onto a lightly floured surface. Press or roll into a rectangle roughly 12 x 16 inches.
- Spread 3 tablespoons softened butter (43 g) evenly over the dough.
- Combine ⅓ cup packed brown sugar (67 g), 1 tablespoon cinnamon (8 g), and ½ teaspoon vanilla (2.5 ml). Sprinkle evenly over buttered dough.
- Starting from the long edge, roll tightly into a log. Pinch seam closed and tuck ends under.
- Using a sharp knife or dental floss, cut the log into 9–12 even rolls (about 1–1¼ inch slices for 12 rolls).
Baking the rolls
- Place rolls snugly into a greased 9×13-inch pan (for 12 rolls) or an 8-inch round for taller rolls. Cover and let proof 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C) while they proof.
- Bake 22–28 minutes until golden brown and cooked through (internal temperature ~190°F/88°C if you want to measure).
- Remove from oven and allow to cool 8–12 minutes before frosting.
The frosting
- Beat 6 ounces cream cheese (170 g) and 3 tablespoons butter (43 g) together until smooth.
- Add 1 cup powdered sugar (120 g) and 1 teaspoon vanilla (5 ml). Beat until silky and spreadable. If too thick, stir in ½–1 teaspoon milk.
- Spread over warm (not piping hot) rolls so the frosting melts slightly into crevices.
Best ways to enjoy it
- Serve warm with coffee, strong tea, or a latte for brunch.
- Make them the centerpiece of a holiday breakfast—pair with fresh fruit and scrambled eggs.
- For a portable option, let them cool, box a few, and rewarm before serving.
- Garnish with toasted pecans or a dusting of cinnamon for presentation.
Storage and reheating tips
- Short term: keep at room temperature in an airtight container for up to 24 hours.
- Refrigeration: store covered in fridge up to 3–4 days. Because of cream cheese frosting, refrigerate if not eaten within a day.
- Reheat: microwave a single roll 12–18 seconds (watch so it doesn’t get soggy). For multiple rolls, reheat in a 325°F (160°C) oven for 8–12 minutes covered with foil.
- Freezing: freeze unbaked rolls arranged in a pan and tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then let come to room temp and proof before baking. Baked rolls freeze well—wrap individually and freeze up to 2 months; thaw and reheat as above.
- Food safety: discard should be used within a few days of being refrigerated; cream cheese frosting must be refrigerated if not eaten within a few hours.
Pro chef tips
- Warm milk temperature: aim for 100–110°F; hotter will kill yeast, colder slows rise.
- Dough feel: slightly tacky is good. Add flour sparingly; too much makes dry rolls.
- Even slices: use unflavored dental floss to slice the roll log cleanly without squashing.
- Second rise: don’t rush it. The final proof is what gives you soft, tall spirals.
- Avoid over-baking: take them out when golden and slightly soft in the center—they continue to set as they cool.
Creative twists
- Pecan sticky: add ½–¾ cup chopped toasted pecans and a brown sugar-butter glaze before baking.
- Maple glaze: swap powdered sugar frosting for maple syrup + powdered sugar + pinch of salt.
- Apple-cinnamon: scatter finely chopped apples and a pinch of cardamom with the brown sugar.
- Overnight version: skip instant yeast, double the discard and chill-proof overnight in the fridge; bake in the morning (longer proof and bake times).
- Vegan: use plant milk, dairy-free butter, and a cream cheese alternative.
Common questions
Q: Do I have to use instant yeast if I have sourdough discard?
A: No, you can rely on discard alone, but the dough will need much longer to rise (often overnight or longer). This recipe uses instant yeast to keep the process fast while keeping discard flavor.
Q: How long will these keep after baking?
A: At room temperature, best within 24 hours. Refrigerated, up to 3–4 days. For best texture, reheat briefly.
Q: Can I make these ahead for a brunch?
A: Yes. Shape and place in pan, then cover and refrigerate overnight. In the morning, allow them to come to room temp and finish proofing 30–60 minutes, then bake.
Q: My rolls were dense — what went wrong?
A: Common causes: under-kneading, cold liquids, too much flour, or under-proofing. Ensure the milk is warm and knead until the dough is elastic.
Q: Can I freeze after baking?
A: Yes—cool completely, wrap tightly, and freeze up to 2 months. Thaw and reheat in the oven.
Conclusion
If you want more ways to use sourdough discard and compare technique and timing, check out this quick alternative: Quick Sourdough Discard Cinnamon Rolls – Farmhouse on Boone. For an overnight sourdough-first approach and another method to layer flavor, see Sourdough Cinnamon Rolls – Easy Overnight – Little Spoon Farm.
Sourdough Discard Cinnamon Rolls
Ingredients
For the Dough
- 100 grams 100 grams sourdough discard Room temp is fine.
- 294 grams 294 grams flour All-purpose or bread flour.
- 0.25 cup ¼ cup sugar (50 g)
- 0.5 teaspoon ½ teaspoon salt (3 g)
- 130 grams 130 grams whole milk Warm to ~100–110°F/38–43°C for best yeast activation.
- 3 tablespoons 3 tablespoons butter Melted into the milk for the dough.
- 2.25 teaspoons 2¼ teaspoons instant yeast (about 1 package — 7 g or ¼ oz)
- 1 large 1 large egg Room temperature.
For the Filling
- 3 tablespoons 3 tablespoons butter Softened for spreading.
- 0.33 cup ⅓ cup packed brown sugar (67 g)
- 1 tablespoon 1 tablespoon ground cinnamon (8 g)
- 0.5 teaspoon ½ teaspoon vanilla extract For the filling.
For the Frosting
- 6 ounces 6 ounces cream cheese Softened to room temperature.
- 3 tablespoons 3 tablespoons butter Softened to room temperature.
- 1 cup 1 cup powdered sugar (120 g)
- 1 teaspoon 1 teaspoon vanilla extract (5 ml)
Instructions
Making the Dough
- Warm the milk with 3 tablespoons of butter until butter melts and milk registers about 100–110°F (38–43°C).
- In a large bowl, whisk together flour, sugar, salt, and instant yeast.
- Add sourdough discard, warm milk/butter, and egg to the dry ingredients.
- Mix until a shaggy dough forms. Knead by hand for 8–10 minutes or with a mixer for 4–5 minutes, until smooth.
- Shape into a ball, place in a lightly oiled bowl, cover, and let rise for about 45–60 minutes, until puffy.
Filling the Rolls
- Turn the risen dough onto a lightly floured surface and roll into a rectangle roughly 12 x 16 inches.
- Spread softened butter evenly over the dough.
- Combine brown sugar, cinnamon, and vanilla. Sprinkle evenly over buttered dough.
- Roll tightly into a log from the long edge, pinch seam closed, and cut into 9–12 even rolls.
Baking the Rolls
- Place rolls in a greased pan, cover, and let proof for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C) while they proof.
- Bake for 22–28 minutes until golden brown.
- Allow to cool for 8–12 minutes before frosting.
The Frosting
- Beat cream cheese and butter together until smooth.
- Add powdered sugar and vanilla, and beat until silky and spreadable.
- Spread over warm rolls.
