Sourdough Discard Cinnamon Rolls | Easy Same Day Recipe

Looking for a delicious way to use up your sourdough discard? These Easy Sourdough Discard Cinnamon Rolls are the perfect way! Soft, fluffy, and packed with cinnamon-sugar goodness, this no-waste recipe turns your extra starter into a sweet treat that everyone will love. Whether you’re a seasoned sourdough baker or just getting started, this beginner-friendly recipe delivers all the cozy comfort of classic cinnamon rolls—with a subtle tang that makes them extra special. No complicated steps, no overnight wait—just a simple, satisfying bake with big flavour payoff. I am particular about what makes a great cinnamon roll, and I promise these are the best!

To me the key to a perfect cinnamon roll is the mix of soft & fluffy dough, combined with the ooey-gooey butter & sugar filling. I do not like my cinnamon rolls to be too “doughy”, where too much of your bite is dry. A few of the reasons I love to use discard in this recipe is that offers a super flexible timeline, and the dough itself doesn’t rise much like it would with yeast or active sourdough starter. This results in a really soft but thinner cinnamon roll dough, and the filling soaks in much more, leaving every bite absolutely perfect.

What you’ll need:

• Mixing Bowl
• Dough Whisk
• Round Pie Plate, Cake Pan, or Baking Dish
• Rolling Pin

Ingredients:

• 2 1/2 Cups Flour
• 2 Tbsps Sugar
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1 Tsp Salt
• 1/2 Cup Softened Butter
• 1 Cup Milk
• 1/2 Cup Sourdough Discard (Can be flat or active)- If you need a Sourdough Starer – Check my free guide!
• Optional Add In’s: Chopped Apples

For the Filling:

• 1/2 Cup Softened Butter
• 1/4 Cup of Cane Sugar
• 1/4 Cup of Brown or Coconut Sugar
• 2 Tsp of Cinnamon

How to make Sourdough Discard Cinnamon Rolls:

Mixing up the dough:

You are going to start by adding your dry ingredients to the mixing bowl (2 1/2 cups of flour, 2 tbsps of sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 tsp salt). Give everything a mix together, and then add in your 1/2 cup of softened butter. Work butter in with a wooden spoon or dough whisk, until it is a crumbly mixture.

Once the butter is evenly distributed, add in 1 cup of milk, and 1/2 cup of sourdough discard. Mix well, until a shaggy dough forms. Then either in the bowl, or on a lightly floured surface, knead dough until smooth. This usually takes about 5- 10 minute by hand, you could also use a stand mixer if you have one.

Bulk Fermentation:

Once your dough is nice and smooth, cover with a bowl cover, damp tea towel, or plastic wrap- I don’t recommend a dry tea towel, as it can dry the dough out and a crust on the surface will form. The time for the bulk fermentation is really flexible, and depending on the activity level of your sourdough starter. I generally leave it for at least 4 hours, and closer to 6 if it was super flat discard. That being said I have also left it for up to16 hours no problem! It is not a dough that really rises up too much, so you aren’t looking for it to double. The longer you let it sit, the more tangy the sourdough discard cinnamon rolls will taste.

Assembling the Sourdough Discard Cinnamon Rolls:

After the dough has bulk fermented, it is time to prepare them! If your sourdough starter was a bit active, the dough may have risen a bit, but if it hasn’t, do not be alarmed- trust the process!

Prepare the filling:

Start by softening 1/2 cup of butter, and mixing in 1/4 cup of cane sugar, a 1/4 cup of brown or coconut sugar and 2 teaspoons of cinnamon. Stir until sugars are evenly mixed into the butter. I really like to add chopped apples into my sourdough discard cinnamon rolls, it’s sort of like a cinnamon roll and an apple pie had a baby! Highly recommend trying it out, for a fun new twist.

How to Assemble:

Using a floured rolling pin, roll out the sourdough discard cinnamon roll dough onto a lightly flour your work surface. I like to roll mine out to about 1/2″ thick. I prefer a thinner dough with more of a swirl, versus a thicker dough. Once the dough is rolled out evenly, place dollops of filling all over rolled out dough and using the back of a spoon spread out evenly. Do not skimp out on the edges!

Once the filling is spread onto the dough, there are a few ways you can make your rolls. I personally like to slice my dough into 2″ strips and then roll them up individually. I find it makes for a nicer roll. Another way is to roll the entire thing up into a log shape, and then using a sharp knife, cut the individual rounds off. I added some apples into mine, as you will see in the photographs.

Baking Sourdough Discard Cinnamon Rolls:

Place the cinnamon rolls in a lightly greased baking dish, arranging them with 1-2″ of space between them. These sourdough discard cinnamon rolls do not require a second rise. Although they definitely can sit for an hour if you are preparing them ahead of time. I have also put them in the refrigerator for a few hours and overnight, if needed.

Preheat the oven to 350 F, and bake the cinnamon rolls for 25-30 minutes. The edges of the cinnamon rolls should be golden brown, when they are finished.

Icing the Sourdough Discard Cinnamon Rolls:

There a few options for icing these, either a basic cream cheese frosting or a simple glaze. I prefer a simple glaze, they are so full of flavour it is really all they need!

Simple Glaze Recipe:

• 1 Cup powdered sugar
• 1-2 Tablespoons cream or milk
• Optional: Dash of Vanilla or Maple Syrup

Mix everything together in a bowl, and drizzle over the warm sourdough discard cinnamon rolls.

Enjoy warm or once cooled off!

Storage Notes:

I recommend storing them in a sealed container, for up to 5 days.

You can freeze them, before baking for a simple grab and go option! Then just bring them out to thaw, and bake as normal.