sourdough discard cinnamon roll recipe
The Best sourdough discard cinnamon roll recipe
What I love most is how versatile they are. They’re great for a weekend brunch with coffee and tea, or a quick snack when you’re craving something sweet. The cinnamon and sugar give them a cozy, comforting flavor, and the discard adds a subtle tang that balances it out. Plus, they’re easy to make ahead and reheat in the oven if you’re short on time. And honestly, they’re a little healthier than store-bought rolls—less refined sugar, more fiber from the discard, and no artificial preservatives. It’s a win for both the taste and the table.
Easy Sourdough Discard Cinnamon Rolls
A simple way to use up sourdough discard with a warm, cinnamon-sugar glaze. Perfect for breakfast or dessert.
🥘Ingredients
- 1 cup sourdough discard (active, ~24 hours old)
- 1 cup warm milk (250°F)
- 1 packet (2¼ tsp) active dry yeast
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup powdered sugar
- 1–2 tbsp milk or cream
- 1 tsp vanilla extract
- ½ tsp cinnamon
👨🍳Directions
-
1
In a large bowl, combine sourdough discard, warm milk, yeast, sugar, and salt. Let sit 5–10 minutes until foamy. -
2
Add flour and mix until a shaggy dough forms. Knead for 5 minutes by hand or 2 minutes with a stand mixer until smooth. -
3
Cover and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 375°F. Roll dough out on a lightly floured surface to about 12×12 inches. -
5
Cut dough into 8 equal rectangles (about 2 inches wide). Spread softened butter evenly over each rectangle. -
6
Sprinkle powdered sugar, cinnamon, and nutmeg over the butter. Roll up tightly into a log. -
7
Place rolls seam-side down on a baking sheet lined with parchment. Cover and let rise 30 minutes. -
8
Preheat oven to 375°F. Bake for 20–25 minutes until golden brown. -
9
While baking, mix glaze ingredients until smooth. Pour over warm rolls immediately after baking.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Sourdough Discard Cinnamon Rolls Works
❓ Frequently Asked Questions About Sourdough Discard Cinnamon Rolls
1. What is the difference between sourdough discard and active starter when making these cinnamon rolls?
Sourdough discard refers to the unused portion of your active starter after feeding it daily. Unlike using an active starter (which requires waiting for it to rise fully), discard cinnamon rolls skip this step. You simply use the discard as-is, which can give the rolls a slightly tangier flavor and a denser texture.
2. Can I substitute honey or maple syrup for the brown sugar in the recipe?
Yes, you can replace brown sugar with a liquid sweetener like honey or maple syrup, but adjust the quantity slightly. For every cup of brown sugar, use about ¾ cup of honey or maple syrup. The rolls may have a slightly different texture, so taste as you go to balance sweetness.
3. How long can I store the cinnamon rolls before they go stale?
Store leftover cinnamon rolls in an airtight container at room temperature for up to two days. For longer storage, freeze them wrapped tightly in plastic wrap or aluminum foil. When ready to eat, thaw at room temperature and reheat in a 350°F oven for 5–10 minutes to restore freshness.
4. What if my sourdough discard isn’t bubbly or active?
If your discard isn’t bubbly, it’s still usable for cinnamon rolls—just use it as-is. The tangy flavor from discard adds depth without needing it to be fully active. For a softer texture, you can lightly knead the dough for a few minutes before shaping, but it’s not required.
5. Can I make these rolls ahead of time and bake them the next day?
Yes, you can prepare the dough up to 24 hours in advance and refrigerate it. Once the rolls are shaped, let them rise at room temperature for 2–3 hours before baking. This helps them develop a better rise and crispier edges.
