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Close-up view of freshly baked sourdough discard cinnamon rolls topped with icing, arranged on a white plate with a blue rim on a cooling rack.

Sourdough Discard Cinnamon Rolls

Charlotte
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Prep Time 40 minutes
Cook Time 25 minutes
Rising Time 4 hours
Total Time 5 hours 5 minutes
Servings 12 rolls
Calories 250 kcal

Equipment

Ingredients
  

For the Dough:

  • 1 cup sourdough discard
  • 3 ½ cups all-purpose flour
  • ¾ cup milk, warm
  • ¼ cup granulated sugar
  • ¼ cup softened butter
  • 2 large eggs
  • 1 tsp optional instant yeast (for quicker proofing)

For the Filling:

  • ¾ cup brown sugar
  • 2 tbsp ground cinnamon
  • ¼ cup softened butter

For the Frosting:

  • 4 oz cream cheese, softened
  • ½ cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2-3 tbsp milk or cream (adjust for consistency)

Instructions
 

Make the Dough

  • Mix Ingredients: In a large bowl, combine sourdough discard, flour, milk, sugar, butter, eggs, and optional yeast. Mix until a sticky dough forms.
  • Knead the Dough: Knead on a floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
  • First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (3–4 hours or longer if relying solely on sourdough).

Prepare the Filling

  • Mix the Filling: In a small bowl, combine brown sugar and cinnamon.
  • Roll Out Dough: On a lightly floured surface, roll out the dough into a rectangle (~12x18 inches).
  • Spread Butter: Evenly spread softened butter over the rolled dough.
  • Add Cinnamon Sugar: Sprinkle the cinnamon-sugar mixture over the buttered dough.

Shape the Rolls

  • Roll the Dough: Starting at the long edge, tightly roll the dough into a log.
  • Slice the Rolls: Cut the log into 12 even slices (~1–1½ inches thick) using a sharp knife or dental floss.
  • Arrange in Pan: Place the rolls in a greased 9x13-inch baking dish, leaving space between them.

Proof and Bake

  • Second Rise: Cover the rolls and let rise for 1–2 hours until puffy and nearly doubled.
  • Bake: Preheat the oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown.
  • Cool Slightly: Let the rolls cool for 10 minutes before frosting.

Make the Frosting

  • Blend Ingredients: Beat softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
  • Frost the Rolls: Spread or drizzle the frosting over warm rolls.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 150mgFiber: 1gSugar: 15g
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