These 30-Minute Sourdough Discard Cinnamon Rolls are a delicious way to use up your extra sourdough starter while enjoying a warm, sweet treat. They’re soft, fluffy rolls swirled with cinnamon and sugar, and topped with a simple glaze that melts perfectly into every bite. The best part? They come together super quickly, so you don’t have to wait all day to enjoy fresh cinnamon rolls.
I love that this recipe makes the most of sourdough discard, which I used to feel bad about throwing away. Now, I look forward to making these cinnamon rolls whenever I have some starter on hand. Plus, they’re surprisingly easy to prepare, even if you don’t have tons of baking experience. The dough is forgiving and the aroma filling your kitchen while they bake is unbeatable.
My favorite way to enjoy these cinnamon rolls is still warm from the oven, with a bit of extra glaze drizzled on top and a cup of coffee or tea on the side. They make mornings feel a bit more special, and honestly, they also work great as an afternoon treat or a sweet end to the day. If you want, you can even add chopped nuts or raisins for a little extra texture. Either way, these cinnamon rolls are a cozy, tasty way to start or end your day.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Sourdough discard: This adds a subtle tang and tender texture. If you don’t have discard, you can try plain yogurt or buttermilk as a substitute for moisture and slight acidity.
Buttermilk: It helps with softness and rise. If you’re out, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Brown sugar & cinnamon: The classic combo for cinnamon rolls. You can swap brown sugar for coconut sugar for a less sweet, deeper flavor.
Powdered sugar glaze: This simple icing adds sweetness and moisture. If you want, swap milk for cream for a richer glaze or add a splash of lemon juice for some brightness.
How Do I Roll and Slice the Dough to Get Perfect Cinnamon Rolls?
Rolling and slicing your dough well is key to evenly sized rolls and neat swirls:
- Roll the dough out evenly into a rectangle about 12×8 inches for consistent thickness.
- Brush the butter and sprinkle the cinnamon sugar evenly to ensure every bite has flavor.
- Roll tightly but gently from the long side to avoid air pockets and keep filling inside.
- Use a sharp knife or unwaxed dental floss to slice the log carefully into equal pieces about 1.5 inches thick.
- Place the rolls cut side up with space between to help them bake evenly and not stick together.
Taking time here means your cinnamon rolls will bake beautifully with nice spiral layers and even cooking throughout.
Equipment You’ll Need
- Mixing bowls – for combining dough and filling ingredients easily.
- Rolling pin – helps you roll out the dough evenly to get perfect cinnamon rolls.
- Sharp knife or kitchen scissors – for cutting the rolled dough into equal pieces without squishing.
- Baking sheet or 9×9-inch baking pan – holds the rolls while baking and keeps their shape.
- Parchment paper – prevents sticking and makes clean-up a breeze.
- Whisk – great for mixing the glaze smoothly without lumps.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts to the filling for extra crunch and flavor.
- Swap cinnamon for pumpkin pie spice in fall for a seasonal twist that’s warm and cozy.
- Mix in raisins or dried cranberries before rolling up for a sweet, chewy surprise.
- Use cream cheese in the glaze for a richer, tangy topping instead of simple vanilla icing.
30-Minute Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed, room temperature)
- 2 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
- 1 cup buttermilk (or plain yogurt/thick milk)
For the Filling:
- ⅓ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or cream
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to bake, so you’ll have delicious cinnamon rolls ready in just about 30 minutes total. No long rising or waiting necessary, making this perfect for a quick sweet treat or weekend breakfast.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 9×9-inch baking pan to prevent sticking.
2. Mix Dough Ingredients:
In a large bowl, whisk together the sourdough discard, buttermilk, melted butter, sugar, and salt until smooth. In a separate bowl, combine the flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. If the dough feels too sticky, add a tablespoon more flour at a time until workable.
3. Roll Out the Dough:
Lightly flour a clean surface and turn the dough out onto it. Knead gently a few times until smooth. Then, roll the dough into a rectangle about 12 by 8 inches.
4. Add Filling and Roll Up:
Brush the melted butter evenly over the dough. Mix the brown sugar and cinnamon, then sprinkle this mixture evenly on top of the buttered dough.
Starting from the long edge, roll the dough tightly into a log.
5. Slice and Bake:
Using a sharp knife, cut the roll into 8 equal slices, about 1.5 inches thick. Place the rolls cut side up on the prepared baking sheet or pan, leaving a little space between them.
Bake for about 20 minutes or until golden brown and cooked through.
6. Make and Add the Glaze:
While the rolls bake, whisk together the powdered sugar, vanilla extract, and milk (start with 2 tablespoons and add more as needed) until smooth and pourable.
Once the rolls come out of the oven, drizzle the glaze immediately over the warm rolls.
7. Serve and Enjoy:
Let the rolls cool slightly so the glaze can set a bit, then enjoy warm for the best flavor and softness.
Can I Use Frozen Sourdough Discard for These Cinnamon Rolls?
Yes! Just make sure to thaw the sourdough discard completely in the fridge overnight and bring it to room temperature before mixing. This helps the dough come together smoothly.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can assemble the rolls and store them covered in the fridge for up to 8 hours before baking. When ready, bake as directed, adding a few extra minutes if needed.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave for 15-20 seconds before serving.
Can I Add Nuts or Raisins to the Filling?
Yes! Feel free to sprinkle chopped nuts or raisins over the cinnamon sugar filling before rolling the dough. It adds a lovely texture and extra flavor.
