Soft Sourdough Discard Cinnamon Rolls Recipe
Wasting sourdough discard feels like throwing money into the trash, especially when it can turn into something this ridiculously good.
These cinnamon rolls are soft, fluffy, and packed with warm cinnamon flavor without needing a complicated baking schedule. The discard adds a slight tang that balances the sweetness in a way plain cinnamon rolls just can’t.
If you’ve been looking for a cinnamon roll recipe that feels homemade but doesn’t make you lose your sanity, this one is it.
What Makes This Recipe Shine
The biggest win here is the texture, because these rolls bake up soft in the center without drying out on the edges.
That’s the kind of cinnamon roll that feels bakery-level, not the sad, stiff version that tastes like it’s been sitting on a gas station shelf. The dough stays tender because of the milk, butter, and eggs working together like a dream team.
The sourdough discard is the secret weapon, and not just because it helps you use up leftovers. It adds a mild tang that makes the cinnamon-sugar filling taste even richer, almost like the sweetness pops more. It’s subtle, not sour, so nobody’s going to bite into it and go, “Wait… is this bread?” It just tastes more balanced and grown-up.
I also like that this recipe doesn’t require you to be some kind of fermentation wizard. You can use discard straight from the fridge and still get an amazing rise. That means you don’t have to plan your whole day around your starter’s mood swings, which honestly feels like a small miracle.
Another reason this recipe works so well is the filling-to-dough ratio. Some cinnamon rolls barely have any cinnamon sugar, and I always feel personally offended by that. These rolls get a generous swirl of buttery cinnamon filling in every bite, so you’re not digging around hoping for flavor.
And the icing? Simple, creamy, and not overly fancy, because cinnamon rolls don’t need to be complicated. They just need to taste like you know what you’re doing, and this recipe absolutely delivers that.
Ingredients You’ll Need
- Sourdough discard (unfed discard works great, straight from the fridge is fine)
- All-purpose flour (bread flour also works if you want a chewier roll)
- Warm milk (not hot, just warm enough to wake up the yeast)
- Active dry yeast (instant yeast works too, same amount)
- Granulated sugar (feeds the yeast and sweetens the dough slightly)
- Salt (don’t skip it, cinnamon rolls need balance)
- Eggs (adds richness and helps the dough stay soft)
- Unsalted butter (melted for the dough, softened for the filling)
- Brown sugar (for that deep caramel-like sweetness in the swirl)
- Ground cinnamon (use fresh if possible, it matters more than people admit)
- Vanilla extract (for the icing, but also a little in the dough if you want)
- Powdered sugar (the base of your icing)
- Cream cheese (optional but highly recommended for the icing)
- Heavy cream or milk (to thin the icing to your preferred texture)
Step-by-Step Instructions
1. Activate the Yeast
Pour the warm milk into a large mixing bowl and stir in the granulated sugar. Sprinkle the yeast over the top and let it sit for about 5 to 10 minutes until it looks foamy. If it doesn’t foam, your yeast is probably dead, and yes, that’s annoying.
Once it bubbles up, stir it gently so it’s evenly mixed. This step matters because it guarantees the dough actually rises instead of just sitting there like a lump of disappointment.
2. Mix the Dough
Add the sourdough discard, eggs, melted butter, and salt into the yeast mixture. Stir everything together until it looks smooth and creamy, even if it smells slightly tangy. That little sourdough smell is exactly what makes the final rolls taste special.
Start adding the flour gradually, mixing as you go. Once the dough thickens and becomes hard to stir, switch to kneading by hand or use a stand mixer with a dough hook.
3. Knead Until Soft and Elastic
Knead the dough for about 8 to 10 minutes until it becomes smooth and stretchy. It should feel soft and slightly tacky but not so sticky that it coats your hands like glue. If it’s too wet, add a tablespoon of flour at a time until it behaves.
When it’s ready, the dough should bounce back if you poke it. That’s the sign you’ve built enough gluten structure for fluffy cinnamon rolls instead of dense spirals of sadness.
4. First Rise
Lightly grease a large bowl with butter or oil and place the dough inside. Cover it with a towel or plastic wrap and let it rise for about 1 to 1½ hours until it doubles in size. If your kitchen is cold, it might take longer, so don’t panic.
I usually put the bowl near my oven or on top of the fridge. You don’t need perfect conditions, just a warm-ish spot where it can relax and grow.
5. Make the Cinnamon Filling
While the dough rises, mix softened butter, brown sugar, and cinnamon in a small bowl. Stir it until it forms a thick paste that spreads easily. If your butter is too cold, you’ll struggle, and nobody wants to wrestle cinnamon filling like it’s a workout.
Taste a tiny bit if you want, because honestly it’s hard not to. Just don’t eat half the bowl like a chaotic gremlin.
6. Roll Out the Dough
Once the dough has doubled, punch it down gently to release air bubbles. Place it on a lightly floured surface and roll it into a large rectangle, roughly 16×12 inches. It doesn’t need to be perfect, but you want it fairly even so the rolls bake evenly.
Try not to over-flour the surface because too much extra flour can make the dough tougher. Soft cinnamon rolls need a gentle touch, not a flour explosion.
7. Spread the Filling and Roll It Up
Spread the cinnamon filling evenly across the dough, leaving about half an inch at one edge clean. That clean edge helps seal the roll so it doesn’t unravel while baking. Be generous with the filling because this is not the time to act shy.
Roll the dough tightly into a log, starting from the long side. Keep it snug, but don’t squeeze the life out of it either.
8. Slice the Rolls
Slice the dough log into 10 to 12 equal rolls using a sharp knife or unflavored dental floss. Floss actually works insanely well because it doesn’t squish the dough. If you’ve never tried it, it feels weird, but it’s kind of genius.
Place the rolls into a greased 9×13 baking dish, leaving a little space between them. They’ll expand during the second rise and bake into each other in the best possible way.
9. Second Rise
Cover the pan and let the rolls rise again for 30 to 45 minutes. They should puff up and look soft and plump, like they’re ready for their big moment. This rise gives you that fluffy pull-apart texture everyone loves.
If you want to make these overnight, you can refrigerate them at this stage. Just bring them back to room temperature before baking so they rise properly.
10. Bake Until Golden
Preheat your oven to 350°F (175°C). Bake the rolls for about 22 to 28 minutes until they’re lightly golden on top. Don’t overbake them, because cinnamon rolls go from soft to dry way faster than people expect.
If you’re unsure, check the center roll. It should look cooked through but still soft, not browned and crusty.
11. Make the Icing
While the rolls bake, mix powdered sugar, cream cheese (if using), vanilla, and a splash of milk or cream. Whisk until smooth and creamy, adding more liquid slowly until you get the texture you like. Some people like thick icing, some like drizzle, and both types are valid.
Taste it and adjust if needed. If it’s too sweet, a pinch of salt fixes it in seconds.
12. Ice and Serve
Let the cinnamon rolls cool for about 10 minutes before icing them. If you ice them immediately, the icing melts completely and turns into a puddle, which is delicious but messy. If you wait too long, it won’t soak in at all, and you lose that gooey magic.
Spread the icing over the warm rolls and let it drip into the swirls. Then try not to eat three in a row, although I’m not judging if you do.
Common Mistakes to Avoid
One of the biggest mistakes is using milk that’s too hot. If you pour hot milk over yeast, you basically kill it instantly, and then you’re stuck wondering why your dough isn’t rising. Keep it warm, not steaming, and you’ll be fine.
Another common problem is adding too much flour. People panic when dough feels sticky and start dumping flour like they’re salting icy roads. A slightly tacky dough bakes into soft rolls, while a dry dough bakes into heavy ones.
Overbaking is also a cinnamon roll killer. It’s tempting to leave them in until they’re deeply golden, but that’s how you end up with dry edges and a tough center. Pull them out when they look just lightly browned and still soft in the middle.
Rushing the rise time can mess up the whole texture. If you don’t let the dough rise enough, the rolls bake dense and tight instead of fluffy and layered. Yeast dough isn’t hard, but it does demand patience, which is honestly rude of it.
Another sneaky mistake is spreading filling on dough that’s too warm. If your butter melts into liquid, the filling leaks out and pools at the bottom of the pan. That might sound delicious, but it often makes the rolls bake unevenly and lose that perfect swirl.
Finally, slicing too aggressively can squish the rolls and ruin the shape. Use a sharp knife with a gentle sawing motion, or go full floss method. The cleaner the cut, the prettier and fluffier your cinnamon rolls will bake up.
Alternatives & Substitutions
If you don’t have active dry yeast, instant yeast works perfectly. You can mix it directly into the flour instead of blooming it first, but I still like blooming because it feels like insurance. Nobody wants to waste flour and butter on yeast that isn’t doing its job.
For flour, bread flour makes the rolls slightly chewier and more structured. All-purpose flour gives a softer bite, which is personally what I prefer for cinnamon rolls. If you want that super pillowy bakery vibe, stick with all-purpose.
You can swap warm milk with warmed oat milk or almond milk if you want dairy-free rolls. The texture stays surprisingly good, especially if you still use butter or a vegan butter substitute. I’ve tried it with oat milk, and honestly, it tasted almost identical.
For the filling, you can add a little nutmeg or pumpkin spice if you want a deeper flavor. It changes the vibe slightly, but in a good way, especially in fall. Just don’t go overboard or it starts tasting like a candle aisle.
If you’re not a cream cheese icing person, you can make a simple vanilla glaze with powdered sugar, vanilla, and milk. It’s lighter and sweeter, and it melts beautifully into the rolls. I like cream cheese icing because it cuts the sweetness, but the glaze version feels more classic.
You can also add chopped pecans or walnuts to the filling if you want crunch. I don’t always do it because I like my cinnamon rolls soft all the way through, but when I’m feeling fancy, nuts make them feel extra special.
FAQ
Can I use sourdough discard straight from the fridge?
Yes, and that’s one of the best parts of this recipe. Cold discard works totally fine because the yeast is doing most of the rising work. The discard mainly adds flavor and softness, not the main lift.
Will these cinnamon rolls taste sour?
Not really, unless your discard is extremely old and aggressive. Most of the time, you’ll just notice a mild tang that makes the sweetness taste more balanced. It’s more “wow, this tastes rich” than “wow, this tastes sour.”
Can I make these cinnamon rolls overnight?
Yes, and it’s actually a smart move if you want fresh rolls in the morning. After you slice and place them in the pan, cover tightly and refrigerate overnight. In the morning, let them sit out for about 45 minutes before baking.
Why didn’t my cinnamon rolls rise properly?
Usually it’s dead yeast, milk that was too hot, or a room that was too cold. Dough needs warmth and time, and yeast can be picky. If your kitchen runs cold, let the dough rise in the oven with the light on.
How do I keep cinnamon rolls soft the next day?
Store them in an airtight container so they don’t dry out. When reheating, microwave one roll for about 15 to 20 seconds, and it’ll soften right back up. If you want to be extra, add a tiny splash of milk before microwaving.
Can I freeze these cinnamon rolls?
Yes, cinnamon rolls freeze really well. Freeze them baked and unfrosted for best results, then thaw and warm them before adding icing. You can also freeze frosted rolls, but the icing texture changes slightly.
What if my dough feels too sticky?
Sticky dough is normal at first, so don’t panic. Add flour slowly, one tablespoon at a time, and knead until it becomes smooth and workable. If you dump flour too fast, you’ll end up with dry, heavy rolls.
Final Thoughts
These soft sourdough discard cinnamon rolls are the kind of recipe that makes you feel like you’ve got your life together, even if your kitchen is a mess. The discard adds a little depth, the dough stays fluffy, and the cinnamon filling hits all the right notes without being over-the-top sweet.
If you’re trying to use up discard in a way that actually feels exciting, this is the move. Make them once, and you’ll start “accidentally” saving discard just to have an excuse to bake them again.
