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! Looking for a few creative variations? Try these Sourdough Discard Apple Cinnamon Rolls and Sourdough Discard Pumpkin Cinnamon Rolls, too!
I've also included directions below on how to make overnight cinnamon rolls, in case you want to prep them the day before baking!
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
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!).
- You might also love this Sourdough Discard Apple Pull Apart Bread and those irregular layers!
- 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.
- Try these Sourdough Discard Cinnamon Raisin Bagels, and Sourdough Discard Cranberry Bagels, too!
Ingredients
There are only a few ingredients you'll need to make these cinnamon rolls.
- 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.
- Learn more about how to make a sourdough starter.
- 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.
See full recipe below for detailed directions.
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 (200g). You will also need to adjust the rise times.
- 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.
- Interested in cinnamon rolls in a different format? Try this Sourdough Discard Cinnamon Roll Pull Apart Bread and this Sourdough Discard Cinnamon Roll Focaccia.
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!
- Step 1: Mix the dough ingredients, then place in a large, greased bowl and let rise for 60-90 minutes until doubled in size.
- Step 2: Roll the dough into a roughly 12x18-inch rectangle on a floured surface.
- Step 3: Spread the dough with the softened butter, then sprinkle with cinnamon, brown sugar and drained raisins. Be generous with the filling!
- Step 4: 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!
- Step 5: Using unflavored dental floss or a sharp knife, cut the rolled log into 12 approximately equal-sized pieces.
- Step 6: Place the pieces cut-side up in a greased 9x13-inch baking pan. 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.
- Step 7: 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.
- Step 8: While the rolls are cooling, combine the ingredients to make the frosting.
- Step 9: Once the rolls have cooled, spread with the icing.
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 a 9x13-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!
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 FAQs
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.
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.
More Sourdough Discard Cinnamon Roll Recipes
If you tried these Sourdough Discard Cinnamon Rolls or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy 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 (180℃). 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.
Laura says
I’ve tried three different sourdough cinnamon roll recipes and this is the only one I’ve ever had any luck with. They’re also the only ones my kids have approved of. Frankly I don’t know why I bother trying any recipes that aren’t from Jess
Jessica Vogl says
This is so sweet - thank you!
Steffanie Martin says
These were definitely good and everyone loved them. I am a little pickier and didn’t think they were as soft as they should’ve been. I had to let my dough rise for a lot longer than what the recipe said. I had fresh active yeast - but it didn’t really seem foamy ( could you share a pic of what that should look like ) - so I’m thinking maybe that was the problem? Can the dough rise too long?
Jessica Vogl says
Hi Steffanie! This article has a good image at the top that shows the foamy, activated yeast: https://www.kingarthurbaking.com/blog/2015/09/25/active-dry-yeast
Depending on where you're located, the room temperature could have a big impact on your dough rising time. I'm in Chicago and right now it's very cold, so I know that dough is taking longer to rise, or I need to do something like let it sit on a proofing mat to make it rise quicker. That could definitely be a factor here! Yes, dough can rise too long, but you'd have to let it go way, way over for that to be an issue with this recipe.
KJ Goldstein says
I love love love this recipe.. and all of your recipes! I've made these into carmel rolls the last 2 times and I'd LOVE to see your variation of that recipe!
I've even chopped up the leftover pieces of cinnamon dough and baked them as a little pull apart. SO good (especially to dip in leftover carmel!)
Jessica Vogl says
Ohhh what an interesting idea! So glad that you love this one!
Yajaira says
Can I use instant yeast instead of active dry?
Jessica Vogl says
Yes, that would work. Instant yeast does not need to bloom on warm water, so you could just add the ingredients together without that blooming step.
Laura N says
Loved these!! Delightful!!
Jenna Applegate says
I made these for Christmas and they were a huge hit!!! Do you think if I made the dough all the way through the shaping step, then placed them in the fridge overnight to bake in the morning for breakfast, that would work?
Sincerely, a sleepy girl who doesn’t want to wake up extra early to shape and bake the rolls
Jessica Vogl says
I totally get it! It's something that I need to do some more testing on. Right now, my best recommendation is to do the first rise in the fridge overnight, then shape / bake in the morning (but I get it if that's still a lot to tackle in the morning!).
Christy says
I love this recipe but I have someone that wants some but I won’t be delivering until tomorrow. I also used active starter. Will it be ok for it to be in the fridge from now until tomorrow morning to rise or should I wait until I’ve made them and then place them in fridge for the 2nd rise.
Jessica Vogl says
If you need time, I'd do the first rise in the fridge overight, then shape / bake the next day!
Natalie B says
Would freezing these and thawing them for the second rise work alright? We’ve made them multiple times and want to have some ready to go!
Jessica Vogl says
I haven't tried that, but I'd be hesitant. Freezing will kill some of the yeast, so it's likely they wouldn't rise as well after freezing. I'd recommend baking them completely, then freezing. You can pull out a single roll (or a whole pan) and reheat anytime you like!
Chelsea says
Hi! I’ve made these before and they were delicious! I’m just wondering if I can use bread flour instead of all purpose flour?
Jessica Vogl says
I wouldn't recommend it. It'll make the rolls more chewy / less soft.
Sarah Cotter says
I’ve made these before and loved them! Unfortunately we have discovered that my baby boy has an egg allergy. Do you think if I replaced The best egg with ground flaxseed it would turn out similar?
Jessica Vogl says
I think that would work! You could also use a liquid egg substitute like Just Egg as another option!
Tesia says
If wanting to use an active sourdough starter do we omit the milk too ?
Jessica Vogl says
If you want to use active starter, omit the yeast and replace the sourdough discard with active starter (1:1 substitute). You'll also need to adjust the rise times, but you don't need to make any other chnages to the recipe.
Emma says
This recipe knocks it out of the park. I did replace the yeast with sourdough starter; but wow. 3 pans were gone in less than an hour. I couldn't believe there were no leftovers - we're not a family with a sweet tooth. Everyone said they were incredible. I can't wait to make these again (next rainy day)!
Jessica Vogl says
Love to hear it and so glad they were a hit! Thank you for sharing!
Bailey says
My husband is not a cinnamon roll fan, but he BEGS me to make these! They've been a hit with friends and family alike.
Jenn says
I've made this recipe three times and the only thing I cannot figure out is when they are fresh they are great, then I store them in an airtight container and the next day they are already starting to get dry and hard. Today they are 3 days old. I had one that I microwaved for 45 seconds and it was still a little hard/dry.. I'm not sure what I'm doing wrong or why they're not lasting.
Jessica Vogl says
Fresh baked goods will always be best fresh! If you'd like to keep them for several days or longer, I highly recommend freezing them. There are directions for that in the storage section above!
Alexis P says
What happens if I only have 100g of discard how do I convert the measurements?
Jessica Vogl says
The recipe calls for 200g discard, so you could cut the recipe in half and make a half batch.
Lea says
Can I use my gluten free discard and gluten free flour?
Jessica Vogl says
I haven't tried that, but I imagine it would work!
Carol says
The recipe calls for 200g of under starter (3/4 cup) but mine is at 100g for 3/4 cup. How should I adjust? Just add 3/4 cup or add 200g?
Jessica Vogl says
I'm guessing that your discard is still very fluffy / bubbly, which is why it is taking up more than 3/4 cup. I would use 200g discard.
Nancy J says
How do you store these? Just covered or refrigerate?
Jessica Vogl says
There are storage directions in the post above! I like to freeze them after baking.