There’s something magical about transforming sourdough discard into these dreamy, Sourdough Discard Cinnamon Rolls—no long rises, no fuss, just pure cinnamon-spiked joy. I love how the tang from the discard plays with the sweet, buttery swirl—it’s flavor and function in harmony. And yes, you can make these in under an hour, so goodbye long bakery lines and hello warm, fresh rolls at your table! 🥳
Why You’ll Love It
These sourdough discard recipes turn what you’d normally toss into treasure. Not only do we cut waste, but we also get richer flavor, extra tenderness, and that signature tang—all in one quick, delicious treat.
Flavor & Technique
The secret? We’ve got best of both worlds: fermented flavor from discard, then lift it sky-high with a bit of baking soda/powder. No yeast wait—just instant gratification. It’s your morning coffee’s perfect partner. ☕ Plus, a quick overnight rest means you can wake up to sourdough discard cinnamon rolls with yeast, practically ready to bake.
As I’m rolling, I’m thinking: “This is where the layers start stacking flavor!” A bench scraper is your best friend here for making clean turns without tugging dough.
The Science & Joy Behind It
These rolls embrace both art and science. The discard gives deep, fermented nuance; baking soda and powder bring fluff in minutes. No intensive kneading, no proofing—just simple mixing and rolling. If your goal was richer sourdough cinnamon rolls without the wait, you've nailed it.
Plus, they’re endlessly shareable—12 rolls is a crowd-pleaser. You can double, freeze, or save for later. These rolls are as flexible as they are flavorful.
Sourdough Discard Cinnamon Roll Recipe
Published:
Sweet and tangy sourdough discard cinnamon rolls with a rich buttery filling and cream cheese frosting, ready in under an hour with no yeast proofing required.
Ingredients
Instructions
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Step 1:
Melt the butter in a small pan and let it cool while prepping the dough.
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Step 2:
In a large bowl, combine all-purpose flour, baking soda, baking powder, and salt.
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Step 3:
Add sourdough discard, water, cooled butter, and honey to the bowl and mix until a dough ball forms.
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Step 4:
Transfer the dough to a floured surface and roll it out into a rectangle about ¼ inch thick.
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Step 5:
In a small bowl, mix the softened butter, brown sugar, and cinnamon. Spread the filling over the rolled-out dough.
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Step 6:
Roll the dough tightly from the long side, then slice into 12 even rolls using floss or a sharp knife.
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Step 7:
Place rolls in a greased cast iron skillet or dish. Bake at 375°F for 25–35 minutes until golden.
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Step 8:
In a saucepan, combine cream cheese, cream, maple syrup or honey, and vanilla. Stir over medium heat.
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Step 9:
Pour frosting over warm cinnamon rolls and serve immediately.
Nutrition Facts (per serving)
Calories: 523 calories
Fat: 24g
Saturated Fat: 15g
Cholesterol: 66mg
Sodium: 533mg
Carbohydrates: 71g
Fiber: 2g
Sugar: 33g
Protein: 6g
Keywords: Sourdough Discard Cinnamon Roll Recipe, sourdough discard recipes, sourdough discard cinnamon rolls with yeast, sourdough cinnamon rolls
FAQs
Can I use sourdough discard for cinnamon rolls?
Absolutely, yes. Sourdough discard works really well in cinnamon roll dough—it adds a lovely tang and some moisture, plus it’s a great way to use what might’ve been thrown away.
Is sourdough good for cinnamon rolls?
Yes, and then some. Sourdough gives cinnamon rolls deeper flavor and a more tender bite. The discard especially brings a hint of tang that balances all that buttery sweetness.
What can I make with sourdough discard?
Tons of things! Besides these cinnamon rolls, you can whip up pancakes, waffles, crackers, muffins, even cookies and pretzels. It’s like a secret ingredient for baked goods with extra character.
Why are my sourdough cinnamon rolls not fluffy?
It could be a couple of things—dough might be under-kneaded, too thick, or not evenly rolled. If you skipped or mismeasured the leavening agents, that’ll definitely affect fluffiness too. Try to roll evenly and let the dough rest a bit if it feels tight.
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