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.
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.