Baking the Best Sourdough Discard Cinnamon Rolls: Simple Steps

Published Categorized as Sourdough Discard Recipes

Sweet, sticky cinnamon rolls are incredibly delicious as they are. But what if you used some sourdough discard to bake a batch of scrumptious, flavorful sourdough cinnamon rolls, complete with unique flavors that are simply to die for? A great dessert to serve at a party. And the best part is, you can eat these right away! Let’s take a look at the simple steps required to achieve this irresistible treat.

Table of Contents

Baking the best sourdough discard cinnamon rolls

Why You’ll Love These Sourdough Cinnamon Rolls

What’s not to love about these fluffy, gooey cinnamon rolls, topped with cream cheese frosting? These gorgeous plush rolls are made using sourdough discard. Complete with a cinnamon brown sugar filling, followed by a frosting that isn’t overly sweet.

They can be prepared the night before, and then baked in the morning in time for breakfast.

Sourdough Discard Cinnamon Rolls Recipe

If you need these sourdough cinnamon rolls as soon as possible, then you may want to add some commercial yeast to the mix.

Although incorporating yeast into a sourdough recipe isn’t necessarily a bad thing, your cinnamon rolls will not have that fermented tang that you would normally get with using sourdough starter.

How to Make Sourdough Discard Cinnamon Rolls

Before we explore the steps required to create these gorgeous, fluffy cinnamon rolls, we’ll need to ensure that we have a healthy sourdough starter discard, amongst other key elements.

Here’s what you’ll need for the sourdough cinnamon roll recipe:


For the Dough

For the Filling

  • ½ cup brown sugar
  • 2 tbsp honey
  • 2 tbsp melted butter
  • ½ tsp vanilla extract
  • 1 tsp cinnamon

For the Glaze

  • 4 oz softened cream cheese
  • 1 tbsp softened butter
  • 3 tbsp powdered sugar
  • ½ tsp vanilla extract
  • 1 tbsp milk


  • Cast iron skillet or baking dish
  • Large bowl
  • Stand mixer
  • Measuring spoons
  • Pastry cutter
  • Rolling pin
  • Small bowl
  • Pastry brush
  • Sharp serrated knife or bread knife
  • Small mixing bowl for glaze


  • Mix the dough mixture using a stand mixer or by hand, until you have a smooth dough.
  • Cover and let the dough rest at room temperature until it doubles in size.
  • Roll out the dough into a rectangle. mix the brown sugar, honey, butter, vanilla and cinnamon for a cinnamon sugar filling and spread it onto the dough, leaving a half inch on one long edge bare.
  • Roll up the dough with the cinnamon sugar mixture, then use a sharp knife to cut 12 cinnamon rolls.
  • Place the rolls in a baking dish lined with parchment paper. Cover and let the cinnamon rolls rise at room temperature or in the refrigerator overnight.
  • Uncover the cinnamon rolls and pop them into a cast iron skillet or baking dish, and bake at 400F for 20 minutes.
  • While the rolls are baking whisk softened cream cheese, butter and powdered sugar. Add vanilla and milk, then whisk till smooth.
  • Remove the rolls from the oven and add the cream cheese frosting on top of the pillowy rolls.

Tips for Fluffy Sourdough Cinnamon Rolls

  • Use softened, room temperature butter, and room temperature egg for better mixing. The milk should be warm but not too hot.
  • The rise time may vary based on the room temperature of your kitchen, and the type of yeast you’re using (i.e. active or instant yeast). Place the dough in a warm spot in the kitchen during rising for best results.
  • You can use all purpose flour and white whole wheat flour as a 50/50 mix.
  • Use maple syrup in place of honey.
  • This dough is more sticky than normal dough, creating lighter, softer cinnamon rolls. Ensure your hands are floured, as well as your rolling pin to prevent the dough from sticking.
  • Roll the dough into a rectangle on a silicone baking mat or parchment paper, for an easier roll up.

How to Store Cinnamon Rolls

Store these delicious cinnamon rolls at room temperature for 2-3 days, loosely covered.

Alternatively, you can freeze the baked, unfrosted rolls. Simply cover with plastic wrap and aluminum foil. When you’re ready to serve, let them thaw, and heat them in the oven at 350 degrees F, and then add the frosting while they’re still warm.

You can freeze the unbaked cinnamon rolls in a disposable baking pan. Simply arrange them in a pan, cover tightly with plastic wrap and foil. Then when you’re ready to eat them, allow the rolls to thaw, and continue the baking and frosting process.

Baker’s Schedule for Overnight Cinnamon Rolls

  • 6.30 pm – Mix the dough, knead and rise at room temperature
  • 9 pm – Roll the cinnamon roll dough into a rectangle, fill and roll them up and cut into cinnamon rolls. Place them into a baking dish, cover the rolls and refrigerate overnight
  • 7-8 am Preheat the oven to 375 degrees F, bake and frost

Other Delicious Sourdough Discard Recipe Ideas

Baking sourdough discard cinnamon rolls

Cinnamon Rolls from Sourdough Discard? Possible!

These overnight sourdough cinnamon rolls make a delicious twist on regular homemade cinnamon rolls.

With incredible distinct flavors, that is simply delectable, you’ll never go back once you’ve managed to sink your teeth into these delicious sourdough cinnamon buns!

Sourdough Discard Cinnamon Rolls FAQs

What Happens if You Bake Sourdough Discard?

Sourdough discard is simply a combination of flour and water, which are essential ingredients in baked goods. Though the discard is not active enough to make sourdough bread rise, it does provide distinct flavours, and good texture to the dough when baking.

Can I Use Sourdough Discard Straight from Fridge?

You can use sourdough discard from the fridge, but it’s best to feed it and allow it to stand at room temperature for several hours if you plan to “activate” it before incorporating it into your recipes.

How Long is Sourdough Discard Usable?

At room temperature, sourdough discard should last up to 2 days. Anything beyond that will just make the discard more acidic, and it won’t be great to use in sweet recipes. In the fridge it will be usable for a week and the freezer will allow your starter to last indefinitely.

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

Leave a comment

Your email address will not be published. Required fields are marked *