Sourdough Cinnamon Rolls 3 Ways (Classic, Pumpkin & Discard)

Sourdough Cinnamon Rolls 3 Ways (Classic, Pumpkin & Discard)

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If you love cinnamon rolls as much as I do, having options makes all the difference — especially during busy seasons. These sourdough cinnamon rolls, three ways, give you the flexibility to choose what works best for your time, your starter, and your mood… without sacrificing flavor.

The classic sourdough cinnamon rolls are soft, fluffy, and bakery-style, made with an active starter and a longer fermentation for that perfect pillowy texture.

The pumpkin cinnamon rolls bring all the cozy fall and holiday vibes, with a slightly richer dough and warm spice flavor that feels extra special for brunch or gatherings.

And the sourdough discard cinnamon rolls are the ultimate shortcut — tender, cozy, and full of cinnamon roll flavor, using discard so nothing goes to waste and you can bake with more flexibility.

All three are absolutely delicious. They’re just a little different — and that’s the magic.

Get the CLASSIC Recipe HERE.

Get the Pumpkin Recipe HERE.

Get the Discard Recipe HERE

How to Freeze Cinnamon Roll Dough & Bake from Frozen

When to Freeze

Freeze the dough after shaping and cutting, but before the final rise.

This gives you the best texture and rise when baking later.

Step-by-Step: Freezing the Dough

  1. Shape the rolls
    Roll, fill, and slice your cinnamon rolls as usual.
  2. Freeze individually first (important)
    Place the rolls on a parchment-lined baking sheet, leaving space between them.
    Freeze uncovered for 1–2 hours, until solid.
  3. Store for long-term freezing
    Transfer frozen rolls to:
    A freezer-safe zip-top bag, or
    A freezer container, or
    Vacuum-sealed bag (best option)
    Label with the date.
  4. Freeze up to
    2 months for best quality
    Up to 3 months if well sealed

Baking Cinnamon Rolls From Frozen

Option 1: Overnight Thaw + Bake (Best Rise)

Recommended for classic sourdough and yeasted discard rolls.

  1. Place frozen rolls into a buttered baking dish.
  2. Cover and refrigerate overnight (8–12 hours).
  3. In the morning, let sit at room temperature 1–2 hours, until puffy.
  4. Bake at 350°F (175°C) for 25–30 minutes.

Option 2: Same-Day Bake From Frozen (Most Convenient)

Great for no-yeast discard rolls and busy mornings.

  1. Place frozen rolls in a buttered baking dish.
  2. Cover loosely and let sit at room temperature 3–5 hours, until relaxed.
    They will not double.
  3. Bake at 350°F (175°C) for 30–35 minutes.

Extra Tips for Success

  • Add moisture: Pour 50–60 g warm cream or milk over the rolls right before baking for extra tenderness.
  • Cover if browning too fast: Tent loosely with foil for the last 10 minutes.
  • Bake from frozen works best when rolls are frozen before their final rise.

Version-Specific Notes

Discard Cinnamon Rolls

  • Will rise less, even after thawing
  • Expect a tender, rustic texture
  • Best baked same-day from frozen

Classic Sourdough

  • Allow more thaw/rise time
  • Warmer kitchens = better rise
  • Overnight fridge thaw gives best results

After Baking

  • Cool slightly
  • Ice while warm
  • Serve immediately or cool and reheat later

Reheat leftovers at 300°F for 8–10 minutes or microwave gently.

🍂 Ready to Bake Like a Pro?

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👉 Grab Your Sourdough Baking Essentials Here

Want More Seasonal Sourdough Magic?

If you haven’t yet, make sure to check out these other fall favorites on the blog:

Pumpkin Pie Sourdough with Brown Sugar Pecan Filling

Maple Pecan Swirl Sourdough

Savory Sage & Cheddar Sourdough

And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

The Magic Behind Every Great Loaf - 5 Essentials Every Sourdough Baker Needs

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