These Sourdough Discard Cinnamon Rolls are a great way to use up some of your sourdough discard and make a delicious treat for breakfast, brunch, or a sweet afternoon treat! I added raisins to the filling, but you could easily change that for something else (check out some of my favorite variations below)!
I've also included directions below on how to make overnight cinnamon rolls, in case you want to prep them the day before baking!
If you love this recipe, check out my Sourdough Discard Pumpkin Cinnamon Rolls, too! If you're looking for other sourdough discard recipes, try these Sourdough Discard Waffles, these Sourdough Discard Blueberry Muffins, and this Sourdough Discard Cinnamon Roll Pull Apart Bread.
Why you'll love this recipe
- Embrace the irregularity! Rolls that are a little irregularly shaped or sized can be very cute (and it makes it so much easier if we're not aiming for perfection!).
- Sourdough Discard Cinnamon Rolls freeze well so you can make a batch and then freeze to enjoy any time.
- You can adapt this recipe to make overnight cinnamon rolls so they're ready to bake first thing in the morning. See the notes below!
- The raisins add a nice flavor punch, but you can also leave them out or substitute them for other things like crushed nuts.
Ingredients
There are only a few ingredients you'll need to make these Sourdough Discard Cinnamon Rolls.
- Non-dairy milk: I like to use unflavored almond milk, but this would work with any non-dairy or regular dairy milk. Heat the milk in the microwave until warm but not boiling, about 30 seconds.
- Active yeast: Even though we're using sourdough discard, we need to use a leavening agent (in this case, yeast) to make sure the dough rises predictably.
- Egg: You will want the egg to be room temperature before adding to the recipe.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed to be made from a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Brown sugar: Brown sugar combines with the butter, cinnamon, and raisins to create the filling between the layers of the rolls.
- Raisins: These are optional and you can certainly leave them out (I know there are some strong opinions about raisins!), but I think they add a nice pop to the recipe. See the variations section below for a few other add-in ideas.
- Unsalted butter: There is a good bit of butter in this recipe, and you want almost all of it to be softened at room temperature. Don't forget to take that butter out of the fridge!
See full recipe below for detailed directions.
This recipe knocks it out of the park! 3 pans were gone in less than an hour; everyone said they were incredible. I can't wait to make these again!
- Emma
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter: If you'd like to make this recipe with active sourdough starter instead of discard, you can! To do so, omit the yeast and replace the sourdough discard with sourdough starter. You will also need to adjust the rise times.
- Use regular dairy milk: This recipe uses non-dairy milk, but this recipe will also work just as well with regular dairy milk.
- Use rum- or bourbon-soaked raisins: While your dough is rising, soak the raisins in rum or bourbon. This will help them plump up, but also add some of that spirit flavoring!
- Add crushed nuts: Add ¼ cup crushed almonds, pecans or walnuts when you're spreading the cinnamon sugar mixture.
- If you're looking for other cinnamon roll options, check out these Sourdough Discard Pumpkin Cinnamon Rolls and Sourdough Discard Apple Cinnamon Rolls, and this Sourdough Discard Cinnamon Roll Pull Apart Bread!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Discard Cinnamon Rolls
Letting the dough rise for enough time is the key to success with this recipe. There are a few easy steps you'll need to follow to make these Sourdough Discard Cinnamon Rolls!
Mix the dough ingredients, then place in a large, greased bowl and let rise for 60-90 minutes until doubled in size.
Roll the dough into a roughly 12x18-inch rectangle on a floured surface.
Spread the dough with the softened butter, then sprinkle with cinnamon, brown sugar and drained raisins. Be generous with the filling!
From the long end of the rectangle, roll the dough into a log. It shouldn't be loose, but doesn't need to be super tight, either!
Using unflavored dental floss or a sharp knife, cut the rolled log into 12 approximately equal-sized pieces.
Place the pieces cut-side up in a greased 9x13-inch baking dish. They will not fill the pan fully, but they will expand with the second rise. Cover with a towel and let rise for 45 minutes.
After the second rise, the rolls should be touching each other in the pan. Bake for 30-35 minutes until golden brown. Set aside to let cool.
While the rolls are cooling, combine the ingredients to make the frosting.
Once the rolls have cooled, spread with the icing.
Serve and enjoy!
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be soft and smooth (not sticky) before the first rise.
- Let the dough rise long enough. Rise times will vary based on the temperature of your room. Remember, dough rises quicker in a warmer room and slower in a cooler room.
- You can use different baking pans. I recommend using an 8x13-inch baking pan for 12 rolls, but this could also work with an 8x11-inch pan (especially if you cut the dough into fewer rolls), or two 8-inch round pans. Cinnamon rolls are very versatile!
- Don't worry about making perfectly-shaped rolls. Embrace the irregularity! Some might be bigger and some might be smaller. What you want to watch is the thickness - rolls should all be the same thickness in order to bake evenly.
- Let the rolls cool before adding the frosting. If you add the frosting before the rolls are cooled, they will still be delicious. The frosting will melt and soak into the rolls a bit (not a bad thing!).
Overnight Cinnamon Rolls
If you want to make an overnight version of these cinnamon rolls, you can! Once you have shaped the cinnamon rolls and placed them in the baking pan, cover with plastic wrap and let rise in the refrigerator overnight. In the morning, remove from the fridge and let the rolls come to room temperature, about 2-3 hours. The rolls should look puffed and be touching each other in the pan.
Pour ½ cup warm milk (any kind) or heavy cream over the rolls, then bake as directed. The additional warm milk will give the rolls a bit of extra moisture that will be soaked up into the dough while baking.
How to Cut Cinnamon Rolls
Cutting the rolls is an important step. You want to make sure the rolls are equal in thickness so they will cook evenly. If they're a little bit off (especially those end pieces), that's ok, but you want to get them as close as possible to the same thickness.
There are a few ways to cut cinnamon rolls:
- Use dental floss: This is my preferred method. Use an unflavored dental floss (if it's flavored, you'll taste that in the final rolls!) and wrap it around the log. Cross the ends over the log and pull to pinch-cut the rolls. Dental floss is ideal here as it's very thin and strong and will cut through the dough easily. I do not recommend using kitchen twine, or a thicker string to try to do this, as that will tear the rolls rather than cutting them cleanly.
- Use a sharp knife: You can also use a large, sharp knife to cut the rolls. Again, you want them to be equal in thickness, and try to get a crisp cut rather than a tear. I like to use an 8-inch chef's knife so you can make one clean cut (rather than needing to make a sawing motion with a smaller knife or a serrated knife).
- Cut the dough before rolling the rolls: After you spread the filling on the dough, you can use a pizza cutter to cut dough strips. You will then roll each strip into a cinnamon roll. For this, you are cutting before rolling (unlike the above methods). This works well, but I find you need to be a bit more precise with measurements and cutting to size!
For this recipe, I recommend cutting the log into 12 rolls. But cinnamon rolls are very versatile and you could easily cut into fewer or more rolls to fit your baking pan!
Why does this recipe use yeast?
Sourdough discard is inactive, and needs a leavening agent (in this case, yeast) to help the dough rise predictably. You'll still get the benefit of the sourdough flavor, as well as some additional lift from the discard to make these cinnamon rolls extra fluffy. And the best part: you'll be putting your sourdough discard to good use!
Equipment
I use a KitchenAid 5-Quart Stand Mixer with a dough hook to make my dough, but you don't have to. You could also mix the dough by hand in a large bowl with a wooden spoon. Use a kitchen scale to measure your sourdough discard.
You'll need a rolling pin to roll the dough, and either unflavored dental floss or a sharp knife (I like an 8-inch chef's knife) to cut the rolls. Once the rolls are cut, you'll place the rolls in a 9x13-inch baking pan. Then you can use a spoon (or I like to use a GIR Skinny Spoonula) to spread the frosting on the rolls before serving.
kitchen essentials
My Favorite 9x13-Inch Pan
A perfect pan for cinnamon rolls, focaccia, and more!
Storage
Room Temperature Storage: Store the rolls covered or in an airtight container at room temperature for 2-3 days. They will harden as they dry out. You can reheat the rolls for 15-30 seconds in the microwave to make them warm and soft again.
Freezer Storage: These cinnamon rolls freeze very well. Once the cinnamon rolls are fully cooled, transfer to an airtight container or bag (I like to split them into individual rolls and store each in a plastic bag, which makes it easier to heat up just one roll at a time). Freeze for up to 3 months. To reheat, warm the cinnamon rolls in the microwave for about 60 seconds until soft and warm again.
Recipe FAQ
No. I like to use mine because it's convenient, but you could also use a large mixing bowl and a wooden spoon to mix the dough. Then, knead the dough by hand.
No! I use non-dairy milk because I am lactose intolerant. Regular dairy milk will work well also!
When certain ingredients (like milk, eggs, etc.) are cold, it will impact the rise of the dough, and can even prevent the rise from happening. To encourage rising, you want to make sure these ingredients are at room temperature, or even warmed, as long as it's listed in the directions.
Yes. To do so, omit the yeast and use active sourdough starter in place of the sourdough discard (1:1 substitute). You will need to adjust the rise times as well.
No! The raisins are optional. You can leave them out entirely, or use something else (like coarsely chopped almonds), if you like. There are a few other ideas in the "Substitutions & Variations" section above.
Yes! Once you have shaped the cinnamon rolls and placed them in the baking pan, cover with plastic wrap and let rise in the refrigerator overnight. In the morning, remove from the fridge and let the rolls come to room temperature, about 2-3 hours. The rolls should look puffed and be touching each other in the pan.
Pour ½ cup warm milk (any kind) or heavy cream over the rolls, then bake as directed. The additional warm milk will give the rolls a bit of extra moisture that will be soaked up into the dough while baking.
Sourdough Discard Cinnamon Rolls
Ingredients
For the Rolls
- 1 cup + 2 Tablespoons non-dairy or regular dairy milk warmed to 110℉
- 1 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 egg lightly beaten, at room temperature
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 4 ½ cups all-purpose flour
- ¾ teaspoon kosher salt
- 3 Tablespoons unsalted butter melted and cooled
For the Filling
- 5 Tablespoons unsalted butter softened
- ¾ cup brown sugar
- 1 Tablespoon ground cinnamon
- ½ cup raisins optional
For the Frosting
- 3 Tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- pinch of salt
- 1 ½ cups confectioner's sugar
- 1-2 Tablespoons non-dairy or regular dairy milk
Instructions
- Add the warmed milk to the bowl of a stand mixer fitted with a dough hook*. Sprinkle with yeast and let sit for 5 minutes, or until foamy. If the yeast does not foam, it is dead and you'll need to start over with fresh yeast.
- Add granulated sugar, beaten egg, sourdough discard, flour, and salt. Mix on low until combined, adding the melted butter as it mixes. Transfer the dough to a work surface and knead for 3-4 minutes until a soft, smooth dough forms (the dough should not be sticky). If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.
- Transfer the dough to a large, greased bowl. Cover with plastic wrap and let rise for 60-90 minutes, or until doubled in size. While the dough rises, soak the raisins in a bowl of hot water (this helps the raisins plump up if they've been sitting in your pantry for a while!).
- Transfer the dough to a floured work surface. Use a rolling pin to roll the dough into a 12x18-inch rectangle**. Drain the raisins. Spread the dough with softened butter and evenly sprinkle with brown sugar, cinnamon, and raisins (optional).
- From the long end of the rectangle, roll the dough into a log, pressing the seam along the edge of the dough to close. Use unflavored dental floss or a sharp knife to cut the log into 12 approximately equal-sized pieces. If using dental floss, wrap the floss around the log, then cross the ends over each other and pinch to cut.
- Transfer the cut rolls to a greased 9x13-inch baking pan, face up. The rolls may not be touching, and there should be room for the rolls to expand in the dish. Cover with plastic wrap and let rise for 30-45 minutes until the rolls have expanded to touch each other.
- Preheat the oven to 350°F. Bake the rolls for 30-35 minutes, until golden brown. Remove from the oven and let cool.
- While the rolls cool, make the frosting. In a medium bowl, whip the softened butter until light and fluffy, about 2-3 minutes. Add vanilla extract and a pinch of salt. Add the confectioner's sugar and 1 Tablespoon milk, mixing until smooth. Add additional milk to reach your desired consistency, if needed. Spread the frosting on the rolls and serve.
Alicia says
If my discard is from a higher ratio fed starter, 1:2:2 and 1:3:3, how would I adjust the ingredients?
Jessica Vogl says
Since you're still feeding the same amount of flour and water (1:1 on those ingredients), you can use the recipe as written.
Anna Cesmat says
Can I make the rolls and refrigerate them or freeze them for a couple days before baking?
Jessica Vogl says
I have made these as overnight rolls (making the night before, all the way through shaping, then baking in the AM), but I have not tried to store them for a few days before baking. The challenge with freezing before baking (for anything that is a yeasted recipe) is that some of the yeast dies during the freezing process. So you'll still get a good cinnamon roll, but it just won't rise as much as it would've without the freezing process.
Dawn says
Can I make these night before and let them rise in the fridge?
Jessica Vogl says
Yes you can! I just tested a batch like this. You can make the rolls all the way through shaping, then let that final rise happen in the fridge overnight. In the morning, take the rolls out and let them warm up to room temperature and rise a bit more (2-3 hours). You may also want to pour 1/2 cup warmed milk (any kind, or heavy cream) over the rolls before baking, just to give them a bit of extra moisture! I'll update the recipe post above with all of this information, too!
Jamie says
I’ve made these and let the first rise happen in the fridge overnight and then rolled and shaped them the next morning and let them rise before putting them in the oven and they still turned out great!
melissa Lanning says
Can I use active bubbly starter and no yeast?
Jessica Vogl says
Yes! You'd omit the yeast and replace the discard with active starter (200g). You'll also need to increase the rise times.