Easy Sourdough Discard Cinnamon Rolls

December 14, 2025

All the flavor, less time, zero waste

If you love cinnamon rolls but don’t always have the time (or patience) for a long ferment, these Sourdough Discard Cinnamon Rolls are about to become your go-to. They’re cozy, comforting, and packed with that classic cinnamon roll flavor — but made with discard for a faster, more flexible bake.

These rolls are perfect for busy seasons, holiday mornings, last-minute brunch plans, or anytime you want something special without the full sourdough timeline.

Why You’ll Love These Discard Cinnamon Rolls

Uses sourdough discard (no waste)
Faster than traditional sourdough cinnamon rolls
Rich cinnamon flavor with a slightly different, tender texture
Perfect shortcut for busy mornings
Ideal for holiday breakfast or brunch

Think of these as the easygoing cousin to classic sourdough cinnamon rolls — still delicious, just more forgiving.

What Makes Discard Cinnamon Rolls Different?

Unlike traditional sourdough cinnamon rolls that rely on an active starter and long fermentation, discard cinnamon rolls use unfed starter for flavor, not lift.

That means:

Shorter rise time
Slightly tighter, tender crumb
Same cozy cinnamon swirl and icing

They’re not meant to be as tall and fluffy — they’re meant to be easy, comforting, and dependable.

Ingredients

Dough

300 g sourdough discard (unfed, room temperature)
240 g milk (whole or dairy-free)
75 g sugar
75 g butter, melted and cooled
1 large egg
8 g salt
520 g unbleached all-purpose flour

Cinnamon Filling

115 g butter, softened
150 g brown sugar
2 tablespoons cinnamon
Pinch of salt

Cream Cheese Icing

115 g cream cheese, softened
45 g butter, softened
120 g powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or cream

🕒 Instructions

1. Mix the Dough

In a large bowl, whisk together the discard, milk, sugar, melted butter, and egg. Add the flour and salt and mix until a soft dough forms.

Knead by hand or mixer for 6–8 minutes until smooth and cohesive. The dough should feel soft but not sticky.

2. Long Fermentation (This Is the Lift)

Cover the dough and let it rest at warm room temperature (72–78°F) for 8–12 hours. Overnight works perfectly.

The dough will not double, but it should look puffier, smoother, and relaxed.

3. Roll & Fill

Roll the dough into a rectangle about 16 x 12 inches.

Spread softened butter evenly over the dough. Sprinkle with brown sugar, cinnamon, and a pinch of salt.

Roll tightly from the long edge into a log.

4. Shape the Rolls

Slice into 10–12 rolls using dental floss or a sharp knife.

Place into a buttered 9 x 13-inch baking dish.

5. Second Rest

Cover and let the rolls rest for 2–4 hours at room temperature.

They should relax and puff slightly, but again, they will not double.

6. Bake

Bake at 350°F (175°C) for 28–32 minutes, until set and lightly golden.

Optional: For extra tenderness, pour 50–60 g warm cream over the rolls just before baking.

7. Ice & Serve

Beat the icing ingredients until smooth and spread over warm rolls.

Serve warm for the best texture and flavor.

Make-Ahead & Storage Tips

Overnight option: Shape the rolls, refrigerate overnight, and bake the next day
Storage: Keep covered at room temperature for 1 day or refrigerate up to 4 days
Reheat: Warm gently to soften the crumb

When to Choose This Version

Choose discard cinnamon rolls if:

You’re using up discard
You’re okay with a more rustic texture
You want cozy, comforting cinnamon rolls without waste

If you want tall, fluffy rolls, stick with the classic sourdough version.
If you want easy, no-waste, this one shines

DOWNLOAD the Recipe HERE

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