Easy Sourdough Discard Cinnamon Rolls

Easy Sourdough Discard Cinnamon Rolls: Gooey, Golden & Full of Love

Hey there, fellow foodie! Let’s talk about mornings that deserve a little extra magic. You know the ones—when the sunlight spills through the window, your coffee’s brewing, and all you want is something warm, gooey, and fragrant with cinnamon to kickstart the day. That’s where these Easy Sourdough Discard Cinnamon Rolls come in. Soft, tangy-sweet, and swirled with that cozy cinnamon hug we all crave, they’re the perfect way to turn your sourdough discard into a breakfast masterpiece.

Now, I know what you’re thinking: “Sourdough in cinnamon rolls?!” Trust me, friend—this isn’t a chewy loaf of bread. The discard adds a subtle tang that balances the sweetness, keeps the dough tender, and gives these rolls a flavor that’ll make you close your eyes and sigh. Plus, it’s a genius way to use that starter you’ve been feeding all week. No waste, all taste.

And here’s the best part: You don’t need to be a sourdough wizard or a pastry pro. This recipe is designed for real life—mornings when you want to slow down, get your hands a little floury, and fill your kitchen with the kind of aroma that feels like a hug. Let’s bake some love, one swirl at a time. 🔥

The Day Grandma Taught Me the “Secret” Ingredient

Picture this: Eight-year-old me, standing on a wobbly stool in Grandma’s kitchen, flour smudged on my nose, watching her knead dough like it was second nature. She’d always say, “Baking’s not just about ingredients—it’s about patience, kiddo.” But patience wasn’t my strong suit back then. I’d poke the dough impatiently, asking, “Is it ready YET?”

One Saturday, she handed me a jar of murky, bubbly starter. “This is the magic,” she whispered. “It’s alive, you know.” My eyes widened. Together, we mixed it into cinnamon roll dough, and as it baked, she told stories of her own grandma, who’d survived the Great Depression by trading sourdough starter for eggs. The rolls came out golden, with caramelized edges and a faint tang that made them unforgettable. That day, I learned the real secret: Sourdough isn’t just a ingredient—it’s a story. And now, it’s yours to tell. 💫

Ingredients: Let’s Break It Down

Grab these staples—and don’t stress about substitutions! I’ve got your back.

Dough:

• 1 cup sourdough discard – Unfed, straight from the fridge! The tangier, the better. No discard? Use ½ cup Greek yogurt + ½ cup flour for a similar lift.
• 2 cups all-purpose flour – Want extra fluff? Swap ½ cup for bread flour.
• ½ cup warm milk – Dairy or plant-based (oat milk’s my fave). Just make sure it’s lukewarm—not hot!
• ¼ cup melted butter – Salted or unsalted. For vegan rolls, coconut oil works too.
• 1 egg – Room temp! Pro tip: Soak it in warm water for 5 minutes if you forgot to take it out.
• 2 tbsp sugar – Just enough sweetness to balance the tang.
• 1 tsp instant yeast – Yes, even with sourdough! This ensures a reliable rise. No instant? Active dry works—just proof it in the milk first.
• ½ tsp salt – Balances flavors and tightens the gluten.

Filling:

• ⅓ cup softened butter – Spreadable, not melted. Vegan butter? Go for it!
• ½ cup brown sugar – Dark brown adds molasses depth, but light works too.
• 1 tbsp cinnamon – Saigon cinnamon is my ride-or-die for that bold spice.

Icing:

• ½ cup powdered sugar – Sifted to avoid lumps.
• 1–2 tbsp milk or cream – Start with 1 tbsp; add more for a drizzle vs. a glaze.
• ½ tsp vanilla extract – Or almond extract for a fun twist!

Step-by-Step: Let’s Roll! 🎢

Follow these steps, and you’ll be swirling like a pro. Don’t skip the chef’s hacks!

1. Mix the dough: In a large bowl, combine sourdough discard, flour, milk, melted butter, egg, sugar, yeast, and salt. Stir until a shaggy dough forms. Chef’s tip: Use a dough whisk or fork—it’s stickier than regular dough, and that’s OK!
2. Knead it out: Turn onto a floured surface and knead for 5–8 minutes until smooth. Hack alert: If the dough feels too sticky, add 1 tbsp flour at a time. It should be tacky but not gluey.
3. First rise: Place dough in a greased bowl, cover with a damp towel, and let rise until doubled (1–2 hours). Patience, Padawan: Cold kitchen? Pop it in the oven with the light on for warmth.
4. Roll & fill: Punch down the dough and roll into a 12×16-inch rectangle. Spread softened butter evenly, leaving a ½-inch border. Sprinkle brown sugar and cinnamon like you’re frosting the world’s coziest cake. 🍂
5. Roll it tight: Starting from the long edge, roll the dough into a log. Pinch the seam to seal. Pro move: Use a bench scraper to lift and guide the dough without tearing.
6. Slice with finesse: Cut into 9–12 even pieces using dental floss or a serrated knife. Game-changer: Slide floss under the log, cross ends, and pull—clean cuts, no squishing!
7. Second rise: Arrange rolls in a greased 9×13 pan. Cover and let rise 30–45 minutes while the oven preheats to 375°F (190°C). They’ll get cozy and puffy.
8. Bake to golden glory: 20–25 minutes until the tops are golden and the centers are set. Watch closely: If the tops brown too fast, tent with foil.
9. Ice & devour: Whisk icing ingredients and drizzle over warm rolls. Serve immediately—or risk your family eating them all before you get one! 😉

Serving Suggestions: Plate It Pretty

These rolls are stars on their own, but why not make it a moment? Slide them onto a rustic wooden board with a bowl of fresh berries on the side. Drizzle icing in a zigzag pattern, then sprinkle a pinch of cinnamon or zest for color. Pair with a steaming mug of coffee or a cold glass of milk. For brunch? Add crispy bacon or a citrus salad to cut the richness. And hey—no judgment if you eat one straight from the pan. We’ve all been there. 🥄

Recipe Variations: Twist It Up!

• Apple Pie Rolls: Add ½ cup finely diced apples tossed in lemon juice to the filling.
• Vegan Delight: Use coconut oil, flax egg (1 tbsp ground flax + 3 tbsp water), and plant-based milk.
• Nutty Crunch: Sprinkle ¼ cup chopped pecans or walnuts over the cinnamon sugar.
• Orange Cardamom: Add 1 tsp orange zest + ½ tsp cardamom to the filling. Swap vanilla for orange extract in the icing.
• Chocolate Swirl: Mix 2 tbsp cocoa powder into the cinnamon sugar. Thank me later. 🍫

Chef’s Notes: Lessons from the Kitchen

Over the years, this recipe has seen some… experiments. Like the time I tried adding blue cheese to the filling (don’t ask). But here’s what stuck:

• Timing is flexible: Need to prep ahead? After the first rise, refrigerate the dough overnight. Let it sit at room temp for 30 minutes before rolling.
• Sticky situations: If your filling oozes out during baking, congratulations—you’ve made caramel. Scrape it onto the rolls as a bonus glaze.
• Share the love: These freeze beautifully! Wrap cooled rolls in foil and reheat at 350°F for 10 minutes.

And remember: Baking is therapy. If your rolls aren’t “perfect,” they’re still homemade, and that’s always enough. ❤️

FAQs & Troubleshooting

Q: Why add yeast if we’re using sourdough?
A: Sourdough discard alone needs hours to rise. The yeast gives it a boost, so you’re not waiting all day. Think of them as a dynamic duo!

Q: My dough didn’t rise much. Help!
A: Check your yeast’s expiration date. If it’s alive, your kitchen might be too cold. Let the dough rise in a warm spot (like near a preheating oven).

Q: Can I make these gluten-free?
A: Absolutely! Swap the flour for a 1:1 GF blend (like Bob’s Red Mill) and add 1 tsp xanthan gum for structure.

Q: How do I store leftovers?
A: Keep them in an airtight container for up to 3 days. Microwave for 10 seconds to revive the gooeyness!

Nutritional Info (per roll, based on 12 servings)

• Calories: 240
• Protein: 4g
• Carbs: 34g
• Sugars: 14g
• Fat: 9g
• Fiber: 1g
• Sodium: 180mg

Easy Sourdough Discard Cinnamon Rolls

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• Author: Jackson Walker
• Total Time: 3 hours 15 minutes
• Yield: 9–12 rolls 1x

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Ingredients

Scale 1x2x3x

1 cup sourdough discard

2 cups all-purpose flour

1/2 cup warm milk

1/4 cup melted butter

1 egg

2 tbsp sugar

1 tsp instant yeast

1/2 tsp salt

Filling:

1/3 cup softened butter

1/2 cup brown sugar

1 tbsp cinnamon

Icing:

1/2 cup powdered sugar

1–2 tbsp milk or cream

1/2 tsp vanilla extract

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Instructions

Mix all dough ingredients in a bowl until smooth. Knead for 5–8 minutes.

Cover and let rise until doubled (about 1–2 hours).

Roll dough into a rectangle. Spread with butter, sprinkle with brown sugar and cinnamon.

Roll up, slice into 9–12 pieces, and place in a greased pan.

Let rise again 30–45 minutes while the oven preheats to 375°F (190°C).

Bake for 20–25 minutes until golden.

Drizzle with icing while warm and enjoy every soft, sweet swirl!

• Prep Time: 20 mins
• Rise Time: 2.5 hours
• Cook Time: 25 minutes

Nutrition

• Calories: 240 per roll
• Sugar: 14g per roll
• Sodium: 180mg per roll
• Fat: 9g per roll
• Carbohydrates: 34g per roll
• Fiber: 1g per roll
• Protein: 4g per roll

Final Thoughts:

There’s just something magical about a tray of warm cinnamon rolls that brings people together—and when you make them with sourdough discard, you’re not just baking breakfast, you’re baking heart. These rolls are soft, gooey, and kissed with tangy-sweet nostalgia in every swirl. Whether you’re up early for a quiet morning or surprising your crew with weekend brunch, this recipe delivers the kind of comfort food that feels like a hug on a plate.

The best part? It’s flexible, forgiving, and a delicious way to reduce waste in your kitchen. From my grandma’s countertop to yours, this sourdough discard cinnamon roll recipe is more than just a way to use leftovers—it’s a memory-maker.

So grab your starter, flour up those hands, and make your kitchen smell like joy. You’ve got this. 💛🍞🍥