Nothing is quite as delicious as waking up and deciding to make cinnamon rolls. These Sourdough Discard Cinnamon Rolls would win dessert of the year! Today you’re going to learn how to make something incredibly delicious!
The best thing about these fluffy sourdough cinnamon rolls is that there is no rise time, you can eat them right away or the next day. Plus, they’re really easy to make. Give them a try today!
Using a sourdough discard starter, you can make Discard Cinnamon Rolls. I used to be intimidated by making cinnamon rolls, but now I can make them without any issues! My step-by-step recipe will teach you how to make the rolls, filling, and glaze!
I have a confession to make: I’m addicted to sourdough discard cinnamon rolls. There, I said it. Every time I make a batch of sourdough starter, I can’t help but think about the delicious cinnamon rolls I can make with the discarded starter.
And let me tell you, they are absolutely delicious! If you’ve never had a sourdough discard cinnamon roll before, you’re in for a real treat. They are fluffy and moist with a sweet and gooey cinnamon filling.
Plus, the added tang from the sourdough starter makes them extra special. So if you’re looking for an easy and delicious breakfast or dessert idea, be sure to give these rolls a try!
❤️ Why You’ll Love This Recipe
- Making cinnamon rolls from scratch – If you’ve always wanted to make cinnamon rolls from scratch, then this is your recipe to try!
- Easy to follow recipe – Why should you want to spend hours making a recipe that makes no sense? My recipe is simple to follow and you’ll be able to make it in no time.
- Cinnamon rolls everyone loves – Now is your chance to make cinnamon rolls that everyone loves!
🛒Ingredients
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Dough Ingredients
- butter, cold
- all-purpose flour
- sourdough starter discard
- milk
- granulated sugar
- salt
- baking powder
- baking soda
Filling Ingredients
- light brown sugar
- cinnamon
- butter, melted
Glaze Ingredients
- powdered sugar
- butter, melted
- vanilla extract
- milk
See the recipe card below for quantities.
🔪 How to Make Sourdough Discard Cinnamon Rolls
Preheat your oven to 375 degrees. Spray with cooking spray a 12” cast iron skillet.
In a large bowl, add your flour. Cut your butter into pats and add to your flour. Using your hands, or a pastry cutter, work the butter into the dough. Crumbles should resemble pea-sized.
Add to your flour mixture, sourdough starter, milk, sugar, salt, baking powder, and baking soda. Mix well.
Lightly flour a flat surface and add your dough mixture. Roll your dough to a 12 x 22 inches rectangle.
Filling: Melt your butter in a small bowl. Add to your butter mixture your cinnamon and sugar. Mix.
Brush your cinnamon sugar mixture to your dough evenly, leaving space on the edges.
Roll your dough towards you longways. Pinch the ends together.
Cut your cinnamon rolls into 12 pieces. I suggest using a sharp knife, or bread knife. Cut in the middle to create two pieces, then cut again to create four pieces, etc. until you have 12!
Place each piece of your cinnamon roll in your skillet with the swirl showing top to bottom. Place evenly so that each cinnamon roll has room.
Bake your cinnamon rolls for 35 to 40 minutes or until lightly brown.
While your cinnamon rolls are baking, mix together all of the ingredients for your glaze. Set aside.
Once your cinnamon rolls are done remove them from the oven. Pour the glaze evenly over the cinnamon rolls.
📝Variations
Sometimes you may find that adding or taking something away makes a recipe worth making. Check out some of these various options.
- Different colored icing – change up the color of the icing by adding a little food coloring to the glaze! You can make them holiday appropriate by doing this.
- Add more spice – want to make the cinnamon rolls even more amazing? Add more spices. Adding cinnamon, nutmeg, or ginger can add so much to these cinnamon rolls.
- Dark chocolate chunks – if you love chocolate, try adding some dark chocoalte chunks to the cinnamon rolls for baking.
Love cinnamon rolls? Strawberry Cinnamon Rolls are soooo delicious.
🥄 Equipment
- Castiron skillet or baking dish
- large bowl
- measuring cups
- measuring spoons
- pastry cutter
- rolling pin
- small bowl
- pastry brush
- sharp serrated knife or bread knife
- small mixing bowl for glaze
🥫 Storage
The beautiful thing about these Sourdough Discard cinnamon rolls is that they are easy to store. Place them in an airtight container. You can put them on the counter for up to two days.
These cinnamon rolls can be frozen! Try to consume them within 30 days of freezing them.
💭 Tips
- You’ll want to pour the glaze on the cinnamon rolls while they are still warm. Trust me, you’ll love the taste of glaze on the cinnamon rolls while warm!
- These soft dough cinnamon rolls do not need time for the dough rise, nor do they need a second rise which is what makes them the best cinnamon rolls if you ask me.
- And if you want to get fancy you can use unscented dental floss to cut your cinnamon if you don’t have a knife.
- Sourdough cinnamon rolls have a tangy flavor compared to traditional cinnamon rolls.
- Don’t forget to use a floured rolling pin to prevent the dough from sticking.
- For best results be sure to grease and flour the bottom of the pan or cast-iron skillet well to prevent sticking for sourdough cinnamon buns.
- Use cream cheese frosting instead of glaze if you want to add a slight tang to the top of these warm rolls.
- Dark brown sugar can be used in the cinnamon filling of these sticky buns.
- If you do not have a cast-iron skillet you can use a large rectangle cake pan.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
If you want to enjoy cinnamon rolls in the morning, cover them with plastic wrap and place them on the countertop. If you haven’t baked them yet, then cover them with plastic wrap and place them in the fridge overnight.
You can leave cinnamon roll dough in the fridge for up to 3 days before using it.
Your cinnamon rolls might be too hard because you used too much flour. Try to use the recommended amount of flour.
No, because you are using an active starter, you will need to use yeast.
You can store your sourdough starter in a warm place at room temperature or in the fridge.
I like to use unsalted butter in baking, but you can use either one for these classic cinnamon rolls.
🍽 More Breakfast Recipes
Do you enjoy breakfast? Try these delicious recipes:
🧾Sourdough Discard Cinamon Rolls
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Sourdough Cinnamon Rolls
Equipment
- Large bowl
- knife and cutting board
- small bowl
Ingredients
- 8 tablespoons butter cold
- 2 ½ cups all-purpose flour
- ⅓ cup sourdough starter discard
- 1 cup milk
- 1 tablespoon + 1 teaspoon granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Filling
- ¾ cup light brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter melted
Glaze
- 1 1/4 cup powdered sugar
- 1 tablespoon butter melted
- 2 teaspoon vanilla extract
- 1 1/2 tablespoons milk
Instructions
- Preheat your oven to 375 degrees. Spray with cooking spray a 12” cast iron skillet.
- In a large bowl, add your flour. Cut your butter into pats and add to your flour. Using your hands, or a pastry cutter, work the butter into the dough. Crumbles should resemble pea size.
- Add to your flour mixture, sourdough starter, milk, sugar, salt, baking powder and baking soda. Mix well.
- Lightly flour a flat surface and add your dough mixture. Roll your dough to a 12 x 22 inches rectangle.
Filling
- Melt your butter in a small bowl. Add to your butter mixture your cinnamon and sugar. Mix.
- Brush your cinnamon sugar mixture to your dough evenly, leaving space on the edges.
- Roll your dough toward you long ways. Pinch the ends together.
- Cut your cinnamon rolls into 12 pieces. I suggest using a sharp knife, or bread knife. Cut in the middle to create two pieces, then cut again to create four pieces, etc. until you have 12!
- Place each piece of your cinnamon roll in your skillet with the swirl showing top to bottom. Place evenly so that each cinnamon roll has room.
- Bake your cinnamon rolls for 35 to 40 minutes or until lightly brown.
- While your cinnamon rolls are baking, mixed together all of the ingredients for your glaze. Set aside.
- Once your cinnamon rolls are done remove them from the oven. Pour the glaze evenly over the cinnamon rolls.
- Serve and enjoy!
Notes
- You may need to add up to an additional cup of flour depending on your elevation and starter. You will know you have enough flour when it becomes a dough ball and not more like a batter.
- If you want a light and fluffy texture instead of a more dense texture, add your dough to a stand mixer with a dough hook and give it about a minute of mixing to activate the gluten and make them lighter.
Nutrition
I’m excited to try your recipe! I like that the sugar content is not crazy sky high. I also like that your recipe is not a large one. Some of the cinnamon roll recipes I’ve seen called for 6 cups of flour and 6 cups of powdered sugar. My household is small. This recipe will be perfect! Thank you!
I have a small family also so I try to keep my recipes on the smaller side. Thank you for stopping by! I hope that you enjoy them!
Hi! Very interesting recipe :). I am curious why the dough doesn’t need to rise at all before baking? Will the bread beer fluffy or dense when the dough was not given any time to rise? Thank you.
Because you are using sourdough discard instead of yeast, no rise time is needed. These rolls are fluffy just like a regular cinnamon roll.
Sourdough discard would need rise time. No rise time is needed because this recipe used baking soda and baking powder for a chemical rise. 🙂
You are correct, they baking soda and powder are what gives these the rise. I wanted this recipe to be simple not time consuming waiting for sourdough to rise. 🙂
These were so good! The recipe was easy to follow and very helpful, especially since I’m just starting out baking with sourdough starter! My in-laws thought these were great! Thanks!
Thank you so much for the comment! I am so glad that you enjoyed them!
Hi! Curious if I can prepare them and freeze until I want to bake them?
Hey Amy!
I haven’t tried this myself, but I don’t see why it wouldn’t work. Just make sure that you allow them to come to room temperature before you bake them.
Can I use a disposable foil pan that’s oven safe to cook in?
Yes, you can use a foil pan. Just make sure you spray it or grease it well.
Any suggestions for using less butter or a substitute? Butter is wildly expensive.
Honestly, I recommend the butter. You could try shortening but it is also expensive. I haven’t tried shortening. If you have an Aldi near you this week they have butter 2.49 for a lb.
These are delicious but the consistency came out like a biscuit, and not at all like rolls. It just may be our new thing, “cinnamon biscuits”.
I am glad they came out great for you! But, I’m sorry the texture was off for you.
I had the same issue but it’s a nice different texture. Reminds me of the Hardee’s Cinnamon Biscuits but not as overly sweet. I don’t really have a “tangy” taste but my discard is probably not mature enough. Still learning. Thanks for a “effortless” cinnamon roll recipe.
Since they do not have yeast in them, they are for sure not going to have the same texture as yeast roll that we are all used to. I don’t find that mine really have that tang either, unless I’m using an older discard. The more it matures the more tang it has. My family aren’t huge fans of the tang, so I don’t let my starter get too old! You are very welcome for the recipe! I love an easy recipe!
Mine did too, but they taste good
These didn’t have a dough texture at all. I could’ve baked a cake. I ended up adding more flour.
Yes, depending on the weather, how your measure your ingredients, your starter texture, and altitude, you may need to add more flour. I did mention that fact in the notes of the recipe card, so readers would know they may need to adjust it.
These were so good! And easy to make! Always looking for sourdough discard recipes and this might be our new saturday morning go to. Thanks for sharing 🙂
Hi Laura! I am SO glad to hear that you enjoyed them! I love using sourdough discard for so many different things!
I also love the size of this recipe! I just made them! I am freezing half of them in two log sizes so I can have six rolls each to make later. Unfortunately mine did not rise at all, but they still taste really great🥰. I realized my dough was too moist and just added flour by sight 😬, I later read I probably should have added 1 cup and used a mixer. I also may have rolled my dough out too thin? I will have to do more research on cinnamon rolls I believe and practice😏
Hi Katrina! The rolls should double in size when they are baked. If they didn’t double, you might want to check the date on your baking powder as that is what gives it the rise and it can go bad quickly if it’s been in the cabinet for awhile. I’m glad that still tasted great for you!
Question!
Would you be able to make these and let them rise overnight to help with the fermentation of the grain to make them tolerable to someone who doesn’t digest wheat well? Non celiac though
I’m not sure how that work, but I could assume that the sourdough could continue to ferment. Never hurts to try!
I do not have a cast iron skillet. Is there another option for this recipe?
Hi Susan! Thank you for stopping by! You can use a regular baking dish like a casserole dish or even a cake pan would work.
Do you bake them or still cook them over the stove?
You bake them at 375 degrees for 35 minutes or until they are golden brown and cooked all the way through.
I checked mine at 30 min, they were overly done.
Oh no, I’m sorry to hear that. Unfortunately, ovens can cook at different times so it’s really hard to get the perfect timing down right for every oven.
These are sooooo good!!! Thank you for sharing 🙂
Hi Erica! I am so glad that you enjoyed! You are very welcome!
Is it ok to use starter discard from the fridge or does it need to be room temp? Thank you!
I used it room temperature. Not sure if it would work cold.
Made this last night and it was delicious! I’d make just a smidge more icing next time, but nonetheless, family approved!
Hi Amelie! Thank you so much for stopping by! I’m so glad to hear that your family enjoyed these cinnamon rolls! A little more icing never hurt anyone at all! I’m a huge fan of icing also!
I just got my sourdough starter from my dad and am new to sourdough, this was the very first discard recipe I tried with it, it was a huge hit. They came out perfect!!! Everyone on my house loved them!!!! I did double the icing recipe as I could tell from your pictures I would want more for my house knowing how we are for sweets but everyone said I need to make them more often!!! Thanks so much for the recipe!!! I have always wanted to make cinnamon rolls but the recipes always seemed intimidating, these were a breeze!!!
Hey Leslie!
Thank you so much for stopping by to let me know how much you enjoyed these! I love helping others find delicious recipes! I don’t blame you at all for doubling the icing recipe! I have a couple more discard recipes that I’m working on, and I can’t wait to share them!
So I’m trying this as I type. They are in the oven. My sour dough starter is mature either but I’m sure the baking powder helps the rise but my question ti everyone is What was your dough consistency like? Mine was very wet kept adding flour so I could handle it. What is the dough suppose to be like? Thanks in advance for your help.
Because of the nature of sourdough, this recipe may need extra flour depending on your discard. It’s not uncommon for some people to need to add up to one cup of flour depending on your discard. I didn’t need to add it, but my discard was pretty thick. Your dough should be stiff enough to roll out. Yes, the baking soda, and the discard help them rise. Hope they turn out great for you.
Beautiful dough! They are so delicious!! Just made them!
These are a must make if you are a sourdough bread maker!! A great use of discard and your family will love them!!
Hi Susan! Thanks so much for stopping by to let me know that you enjoyed them! I’m so glad that you did!
I made them! I’m a first time baker of cinnamon rolls and I did not knead it. I just rolled it out after the dough came together. I also didn’t let it rise anymore after I put them in the cast iron skillet. Was I supposed to knead it like the other cinnamon rolls recipe and let it rise? It turned out actually really well though 🙂
With this sourdough recipe, there is no need to knead them. You also don’t have to allow them to rise. I’m glad it turned out well for you!
Has anyone done this recipe without a cast iron and just in a baking pan?
Yes, you can just bake them in a pan. A round cake pan or small casserole dish would work well for this recipe.
Made these today. They turned out beautifully
I’m so glad that they turned out well for you.
my go to recipe! My family goes crazy over it! We have had several people drop in from our family and I have made these cinnamon rolls three times this past week. It’s been a hit! Thank you for your share!
Hi Tina! Thank you for stopping by! I am so glad that you are enjoying them!
I made my first sourdough cinnamon using your recipe. It’s delicious.:.:..instead of baked right a way…I let it sit for a few hours in the warmth places to double in size. It’s the best…:I wish I can send you the picture how delicious they are.
Thank you
Hey Jessie! I am so glad that they turned out well for you and you enjoyed them! I really love this delicious recipe! Thank you for stopping by to let me know that you enjoyed them!
These are so easy and delicious!! My go-to cinnamon roll recipe.
Hey Emily! I’m so glad that you are enjoying this recipe. It’s one of my favorite recipes also!
Awesome
Hi Patty! I’m so glad that you enjoy them! Thank you for stopping by to let me know!
Do you think I can prepare the dough and freeze them and cook them in a few days? We are planning to travel and wanted to take them with us.
Yes, I think that should work just fine! Just make sure that you thaw them completely before you bake them.
Has anyone made these in a throw away aluminum pan? Giving away and don’t want to worry about getting it back. Thanks
I’ve made them in a disposable pan. They will turn out good in it.
Does the discard need to be room temperate or can I use it straight out of the fridge? I want to make these! Thank you 🙂
I used it warm because it’s easier to mix and work with. However, you can also make it with the cold discard! It just might be a little stiff so it will take some extra mixing.
I haven’t eaten them yet, but they look amazing. I am wondering if I did something wrong? The dough was sooo sticky when I tried rolling it out. I had to coat it in flour or it would’ve just stuck to my pin?
This dough is very sensitive to humidity and altitude changes. So, you most likely needed to add more flour to the dough. I left a note in the recipe card about that because it can vary quite a bit depending on different factors. I hope you enjoy them.
I just made these and they are wonderful!! I did make a cream cheese icing. The consistency is different, but still delicious. Just the right amount of “sour” as well.
My critic of a daughter ate 2!
I am so glad that they turned out well for you! Oh, I bet that cream cheese frosting on top was sooo good!
Can we switch all purpose flour for whole wheat flour? Also, my husband is a diabetic, so can we put swerve sugar and brown sugar instead of regular? This is the whole reason I am making sourdough bread. Thanks in advance.
You can definitely use swerve to make these cinnamon rolls. As the whole wheat, I’ve never baked with whole wheat as it’s not a texture that my family enjoys in our baked goods. So, I’m not sure if it would work or not. I would recommend if you try the switch that you use 113 grams of whole wheat flour for every cup of white flour.
Can self- rising flour be used instead of plain flour with baking powder and baking soda added?
I’ve never tried using self-rising flour. But, it should work. I just wouldn’t add the baking powder only the baking soda since self rising flour already has baking powder in it.
Do you think I could use sprouted wheat flour or an all purpose GF flour as a swap for all purpose flour?
Thank you so much! I’m excited to try this recipe as a sourdough newbie
I’ve never tried to make them with a gluten free blend or the sprouted wheat flour. However, I think it should work. Let me know if you give it a try.
The cinnamon roll recipe is so simple and absolutely delicious. The only problem I have is that I want to eat them until they are gone, then I want more!
I am so glad that you love them! They are truly delicious!
This is not a great or easy recipe if you are trying for cinnamon rolls, the consistency is like a cake batter even after adding multiple doses of extra flour. It is delicious as a giant cinnamon mush cake however!
Thanks for the comment, and I’m sorry that it didn’t turn out for you. Due to variances in sourdough discard and climates, and measuring techniques the amount of flour you need to make it can be different. As I noted in the notes of this post, you may need to add up to an extra cup of flour to get to the correct texture.
These were delicious! Made per recipe. Question. Did you mix the cinnamon, butter, and brown sugar? In your pic it looks like you didn’t. Just curious. These will be made again!
Hey Kim! Thank you so much for stopping by to let me know that you loved these. I’m so glad that you enjoyed them. I did not mix them together, but I decided to add the mixing them to the steps because they didn’t mix as well as I wanted them too when I layered them. By mixing them they taste better and are more evenly coated. Though, sometimes when I’m in a hurry I still don’t mis them, I’m a rebel like that! 🙂
Why is there no need for a rise e after cutting them !?
Since you are using sourdough discard, and you are using baking soda and baking powder there is no need for an extra rise time. If you were using yeast instead, then it would need the rise time.
These turned out wonderful the first time I made these! Definitely a keeper. I have an event at 10am I was going to make them for. Could I make these the night before, put in fridge and then bake the next morning? Would they still turn out? Thanks!!
I’m so glad that they turned out well for you! Yes, you can put them in the fridge overnight and then make bake them. I’ve done that before and it worked out well for me. They do require an extra few minutes in the oven this way though. So, just watch them to ensure they are done.
Awesome! Thanks so much!
Hey, Wendy! I love this recipe so much and have made it two or three times now. I wanted to know if you have made this with pumpkin puree added. I saw a pumpkin cinnamon roll recipe, but I just want to use this one 😍
Hey Michelle! I’m so glad that you love this recipe! I have not made it with pumpkin, however I don’t see why it wouldn’t work. I would start with 1/2 cup of pumpkin puree, and lowering the milk amount to 1/2 cup and see how your dough turns out that way. If it’s too stiff add a little more milk. If you decide to give it a try, I’d love for you to come back and tell me how it went!
I just recently got into sourdough bread making and stumbled across this recipe looking for ways to utilize the starter discard. My family has been ecstatic! They love these and while they do have a more dense consistency than a certain name brand cinnamon roll in a tube, I think it makes you more satisfied. They are definitely more filling for just a couple rolls. I only discovered this recipe a couple weeks ago and am already on the third batch (this one went into the fridge in plastic wrap to bake in a couple days when family is visiting. The next batch I plan to freeze so I always have some on hand!
Do you recommend slicing and storing as individual cinnamon rolls or freezing the the roll whole as a log if freezing and cooking later? I’m curious if anyone just freezes and thaws/cooks as individuals?
Hey Felicia, I’m so glad that you enjoy them! I would slice them and freeze them sliced. The best way is to “flash freeze” them. Meaning put the slices on a parchment lined baking sheet and into the freezer for about an hour. Once they have hardened remove them from the pan, and place them in a freezer bag or storage container. You could certainly make a batch of them and reheat them one at a one. If you are reheating from frozen you will need to add 2-3 minutes to your cooking time. I hope this helps!
These are absolutely amazing!! Thank you so much for sharing. I made on a whelm to use discard and wowzer I was so amazed at how good and easy this was. If I were to make some and freeze would you recommend freezing before baking them??
Hi Ashley I’m so glad to hear that you enjoy them. Yes, I do recommend that you freeze them unbaked. The best way is to “flash freeze” them. Meaning put the slices on a parchment lined baking sheet and into the freezer for about an hour. Once they have hardened remove them from the pan, and place them in a freezer bag or storage container. Thaw them in the fridge overnight or if you are reheating from frozen you will need to add 2-3 minutes to your cooking time. I hope this helps!