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These quick and easy Sourdough Discard Cinnamon Rolls are so soft and fluffy! They are filled with swirls of sweet cinnamon sugar and topped with a tangy cream cheese frosting for decadent, gooey cinnamon rolls in under 2 hours.
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This recipe is a much quicker version of my Sourdough Cinnamon Rolls, which uses active sourdough starter to leaven and rise overnight. This Sourdough Discard Cinnamon Rolls recipe is exactly what you need if you are short on time or forgot to feed your sourdough starter. It only requires one rise time and is ready in under 2 hours!
Why you will love this recipe
- Quick rise time – This sourdough discard recipe with yeast only requires one quick rise, similar to my Quick Sourdough Discard Dinner Rolls.
- Great for the holidays- This Sourdough Discard Cinnamon Rolls recipe will easily become your new go-to recipe for holidays like Christmas morning or Easter brunch.
- Super soft texture – These Sourdough Discard Cinnamon Rolls are soft and fluffy and melt in your mouth.
Important Ingredients and Substitutions
- Sourdough discard – Discard refers to unfed sourdough starter that is no longer active and bubbly. I recommend using room temperature discard so the temperature doesn’t slow down the process. If you have cold discard, expect longer rise times.
- Yeast – I used instant yeast, so I can just add it directly in with the rest of the ingredients. If you use active dry yeast, be sure to read the instructions on how to activate it.
- Flour – I use all-purpose flour, but bread flour will also work in this recipe.
- Milk – Warm the milk for the dough to 115°F to help speed up the process. I like to use whole milk for the fat content. For a dairy free option use full-fat coconut milk.
- Cinnamon – Ground cinnamon is used in the cinnamon roll filling along with brown sugar for a warm flavor.
- Butter – Butter is used in the dough, filling, and also the cream cheese icing. Use unsalted butter to control the amount of salt added. For a dairy-free option you can use plant-based butter.
- Cream Cheese – Cream cheese creates a creamy and tangy cinnamon roll frosting that is irresistible! For a dairy-free option skip the cream cheese frosting for a powdered sugar glaze.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Discard Cinnamon Rolls
Step 1: In the bowl of a stand mixer, add the sugar, instant yeast, salt and flour and mix to combine. Add the remaining ingredients, warm milk, melted butter, sourdough discard and the egg. Knead with the dough hook attachment for about 8-10 minutes or until a smooth ball forms. Alternatively, mix the ingredients in a large mixing bowl and then knead by hand.
Step 2: Dump the dough onto a lightly floured work surface and roll the dough out into a 12×18 rectangle with a rolling pin.
Step 3: In a small bowl, stir together the brown sugar and cinnamon.
Add the softened butter on top of the dough, and then sprinkle the cinnamon sugar mixture over top.
Step 4: Along the long side, slice the dough into 12, 1.5-inch strips using a pizza cutter.
Step 5: Roll each strip up tightly.
Alternatively, you can roll up the dough into a log and cut it into 12 equal pieces using a sharp knife or unflavored dental floss.
Step 6: Add the cinnamon rolls to a greased 9×13 baking dish.
Step 7: Cover the pan of cinnamon rolls and let them rise at 85-90°F for 1 hour or until they have doubled in size and are puffy.
Step 8: Bake in a 350°F preheated oven for about 25-28 minutes, until the cinnamon rolls are lightly golden brown.
Step 9: Meanwhile, make the cream cheese frosting. Beat together the softened butter and softened cream cheese until smooth with the paddle attachment or hand mixer on medium speed. Add the salt, powdered sugar, and vanilla extract until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.
Step 10: Let the sourdough discard cinnamon rolls cool for 5-10 minutes after baking, and then cover with the icing. Serve warm and enjoy!
Recipe Tips
- Let the dough rise in a warm spot to speed up the process. I recommend placing the dough in a draft-free warm spot like the oven, microwave, or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.
- Use warm milk and room temperature sourdough discard to ensure a quick rise time. If you use cold ingredients, expect the rise time to take longer.
Sample baking schedule
This schedule can vary but as a general rule of thumb here is what you can expect if your dough is kept in a warm spot. If the dough is at a cooler temperature or you use cold sourdough discard expect longer rise times.
| Step | Time |
| Mix dough together & shape | 8 am |
| Let dough rise until doubled in size | 8:30 am – 9:30 am |
| Bake | 9:30 am |
Storage instructions
If you are storing the rolls without the icing, they can be stored on the counter for 1-2 days in an airtight container or tightly covered with plastic wrap. To make them last longer, you’ll want to store them in the fridge. If the cinnamon rolls have icing, then they should be stored in the refrigerator and can last up to 5-7 days. To reheat the cinnamon rolls, place them in the microwave for 30 seconds or until warm and gooey.
Recipe FAQ
Yes! If you prefer to add heavy cream to your rolls before baking to add extra goodness simply pour 2/3 cup on top right before baking.
Yes! Bake the rolls as instructed and then cover with foil and leave on the counter. The next day, preheat the oven to 350°F and brush the tops with just a little bit of water to rehydrate them. Cover and bake for 8-10 minutes or until warm and then add your icing.
I recommend freezing the cinnamon rolls without the icing. Place them in a freezer-safe container or bag and store for up to 3 months. If don’t want to pull them out all at once put parchment paper in between the rolls.
When you are ready to eat them, thaw them the night before and reheat in the oven at 350°F or microwave until warmed.
More Cinnamon Roll Recipes
Sourdough Bread Recipes
Overnight Sourdough Cinnamon Rolls Recipe
Sourdough Bread Recipes
Sourdough Maple Cinnamon Rolls
Sourdough Bread Recipes
Cookies & Cream Sourdough Chocolate Rolls
Soft Sourdough Bread Recipes
Sourdough Strawberry Rolls
Tried this Sourdough Discard Cinnamon Rolls or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Discard Cinnamon Rolls
Ingredients
Dough
- 240 grams milk, warmed to 115℉, 1 cup
- 57 grams butter, melted, ¼ cup
- 200 grams sourdough discard, scant 1 cup
- 1 egg, 50 grams
- 70 grams sugar, ⅓ cup
- 9 grams instant yeast, 1 Tablespoon
- 5 grams salt, 1 teaspoon
- 500 grams All-purpose flour, 3 ½ cups + 1 Tablespoon
Cinnamon Sugar Filling
- 113 grams unsalted butter, softened, ½ cup
- 220 grams brown sugar, 1 cup
- 12 grams cinnamon, 1 ½ Tablespoons
Icing
- 56 grams unsalted butter, softened, ¼ cup
- 112 grams cream cheese, softened, ½ cup
- 240 grams powdered sugar, 2 cups
- ¼ teaspoon salt
- 2 grams vanilla extract, ½ teaspoon
- 20-30 grams milk, 2-3 Tablespoons
Instructions
- In the bowl of a stand mixer, add the dry ingredients and mix to combine.70 grams sugar, 9 grams instant yeast, 5 grams salt, 500 grams All-purpose flour
- Add the remaining ingredients and knead with the dough hook attachment for about 8-10 minutes or until a smooth ball forms. Alternatively, mix the ingredients in a large mixing bowl and then knead by hand. If the dough is very sticky, add a little extra flour until the dough is just tacky. 240 grams milk, warmed to 115℉, 57 grams butter, melted, 200 grams sourdough discard, 1 egg
- In a small bowl, stir together the brown sugar and cinnamon.220 grams brown sugar, 12 grams cinnamon
- Dump the dough onto a lightly floured work surface and roll the dough out into a 12×18 rectangle with a rolling pin.
- Add the softened butter on top of the dough, and then sprinkle the cinnamon sugar mixture over top.113 grams unsalted butter, softened
- Along the long side, slice the dough into 12, 1.5-inch strips using a pizza cutter. Roll each strip up. Alternatively, you can roll up the dough into a log and cut it into 12 equal pieces using a sharp knife or unflavored dental floss.
- Add the cinnamon rolls to a greased 9×13 baking dish.
- Cover the pan of cinnamon rolls and let them rise at 85-90℉ for about 1 hour or until they have doubled in size and are puffy.
- Bake in a 350°F preheated oven for 25-28 minutes, until the cinnamon rolls are lightly golden brown and the centers are cooked through.
- Meanwhile, make the cream cheese frosting. Beat together the softened butter and softened cream cheese until smooth with the paddle attachment or hand mixer on medium speed. Add the salt, powdered sugar, and vanilla extract until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.56 grams unsalted butter, softened, 112 grams cream cheese, softened, 240 grams powdered sugar. ¼ teaspoon salt, 2 grams vanilla extract, 20-30 grams milk
- Let the sourdough discard cinnamon rolls cool for 5-10 minutes after baking, and then cover with the icing. Serve warm and enjoy!
Notes
- Let the dough rise in a warm spot to speed up the process. I recommend placing the dough in a draft-free warm spot like the oven, microwave, or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.
- Use warm milk and room temperature sourdough discard to ensure a quick rise time. If you use cold ingredients, expect the rise time to take longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hii! I would love to try this recipe. Do you know if it will also work with a plant based ‘milk’?
Yeah I recommend full fat coconut milk so you still get a really tender roll from the extra fat but others will work.
I have been wanting to make cinnamon rolls for a while now and must say this recipe is 10 out of 10 delicious! I didn’t change anything in this recipe except that I have no mixer! The labor that went into making these was well worth the reward. I know they are quicker and easier than regular sourdough cinnamon rolls but they still have a good amount of work in them, especially with no mixer. I have never made cinnamon rolls before but I don’t think I will use another recipe ever! Thank you so much for your time to share this with the world!!!
Thanks so much, Leslie! So happy to hear you liked them.
Is the dough OK to freeze for a day?
Yeah I recommend rolling them with the cinnamon sugar first and then freezing them. Then you can pull them out and let them thaw and double before baking.
How do I make this without yeast? Can I use active sourdough starter instead of discard?
I have a version with active starter here: https://countryroadssourdough.com/sourdough-cinnamon-rolls/
What if you don’t have a mixer? Can you still make them by hand mixing?
Yes you can knead the dough by hand instead.
Now my go to cinnamon roll recipe! its perfect. one quick question…. if I wanted to make these up on Sunday, but dont want to bake them until Monday evening (to take to work Tuesday morning)….. how would you “make ahead”?? I’m thinking: get them made up and into the pan, instead of rising, put them in the fridge on Sunday. Take them out on Monday to rise and bake. Thoughts??
Hi! I haven’t tried leaving them for that long, but I’m a little worried that by the time you want to make them, they might overproof even at the cooler temperatures. You could make them and put them in the freezer and then early Monday afternoon pull them out of the freezer to thaw and rise, the warmer the temps the quicker the process will go.
Thank you so much for the reply! Into the freezer they go! I really appreciate the guidance ☺️
These turned out great! Followed the recipe as written. I measured the ingredients and warmed the milk to 115 degrees and set the egg and discard out to reach room temp. The only thing I had to change was the cook time. They were gooey on the bottoms after 28 min, so I put aluminum foil on top and cooked for an additional 15 min. I also made a vanilla buttercream for the icing instead of cream cheese. So so so good!!!
This would be more helpful for those of us who use the US unit system if it were in cups/ounces not grams. Thanks
The cups are listed for convenience in the recipe card, although I highly recommend using grams, as it will give you much more consistent, reliable results. I use grams because that is the standard measurement used in baking, and any US scale should have grams. Thanks
Hi Maggie … I was a little put off at first having to measure in grams. I purchased a scale off of Amazon that is great. I now wish all our recipes we have would be in grams – so little to clean up afterwards. Dual Platform Food Kitchen Scale with 0.01g/0.001oz High Precision, 15kg/33lb Bakery Scale, Dual Accuracy Kitchen Scale (https://www.amazon.com/dp/B0FH6JD2WW?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1)
I will never try a different cinnamon roll recipe again or buy a roll elsewhere… best ever!!!! I will now be trying as many of your recipes as possible! Thank you!!
Amazing taste and so easy to do in 1 day. Great rainy day bake
So glad you liked them. Thanks for sharing!
I plan on making these for an event tomorrow. I just realized I only have active dry yeast on hand, not instant. Could I substitute, assuming I activate the yeast in the warm milk before mixing?
Yes, correct, just activate it first.