Recipe

Sourdough Discard Cinnamon Rolls

Soft, fluffy cinnamon rolls made with sourdough discard for a subtle tang, swirled with brown sugar cinnamon, and finished with your choice of cream cheese frosting or a glossy vanilla glaze. Includes an easy overnight method for fresh morning rolls. Now with gram measurements for scale-friendly baking.

By Matt Campbell

•

4.8

A close-up, photorealistic kitchen scene of a metal baking pan filled with freshly baked sourdough discard cinnamon rolls, golden brown with spiraled layers, topped with melting cream cheese frosting and a few visible cinnamon streaks, natural window light, cozy home-baking mood

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If you keep a sourdough starter, you already know the routine: feed it, watch it bubble, then stare at the discard like, now what. This is my favorite answer. These sourdough discard cinnamon rolls bake up pillowy and gooey, with just enough tang to keep the sweetness from going full sugar coma.

They are the kind of rolls that make a quiet morning feel like a big deal. Crisp edges where the sugar caramelizes, soft centers that you can pull apart in strands, and that cinnamon filling that somehow ends up on your fingertips no matter how “neat” you swear you are.

Also, you get options: go classic with thick cream cheese frosting, or keep it light with a vanilla glaze that sinks into all the swirls. And yes, there is an overnight method so you can bake them fresh in the morning without doing kitchen gymnastics at 6 a.m.

A photorealistic shot of cinnamon roll dough rising in a clear glass bowl covered with a towel on a wooden countertop, soft morning light coming through a window, a jar of sourdough starter in the background

Why It Works

Sourdough discard adds flavor without complicated timing. You get a gentle tang and more depth, even though the dough is still yeast-risen for reliability.
Soft and gooey, not dry. Milk, butter, and an optional cream pour before baking keep the rolls plush and tender.
Overnight friendly. Shape the rolls, chill, then bake fresh in the morning. Minimal effort, maximum payoff.
Two finishes, same great roll. Cream cheese frosting for cozy richness or vanilla glaze for a lighter, glossy bite.

Pairs Well With

Storage Tips

How to Store Leftovers

Room temp: Store unfrosted rolls in an airtight container up to 2 days. If frosted with cream cheese, refrigerate after 2 hours. If your kitchen is hot, refrigerate sooner.
Fridge: Keep frosted rolls (especially cream cheese frosting) covered in the refrigerator for up to 5 days. The bread will firm up a bit, but reheating fixes it.
Freezer: Freeze unfrosted rolls tightly wrapped, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge or on the counter.
Reheat for gooey vibes: Microwave 15 to 25 seconds per roll. For a whole pan, cover with foil and warm at 300°F for 10 to 15 minutes.

Pro tip: If you used vanilla glaze, rewarm the rolls first, then drizzle fresh glaze so it looks and tastes brand new.

Common Questions

Do these cinnamon rolls taste sour?

Not sour, just pleasantly tangy. Think “grown-up depth” that makes the cinnamon and brown sugar pop. The tang depends on your starter and how long the discard has been hanging out. For a milder roll, use newer discard stored in the fridge. For more tang, use older discard.

Can I make these without yeast?

You can, but it becomes a longer fermented dough with less predictable timing. This recipe uses discard for flavor and a small amount of yeast for a dependable rise, which is especially helpful for busy mornings.

What hydration should my discard be?

This is written for a standard 100% hydration starter, meaning equal weights flour and water. If yours is much thicker or thinner, you may need a small flour or milk adjustment. The dough should feel soft and slightly tacky, not soupy.

Why are my rolls dry?

Usually one of three things: too much flour during mixing, overbaking, or letting them sit uncovered. Use the “tacky but manageable” dough rule, and bake until the tops are golden and the centers feel set. If you use a thermometer, aim for around 190°F in the center for soft, set rolls. If you want them more done through, head closer to 195°F.

Can I make them extra gooey like bakery rolls?

Yes. Pour a little warm heavy cream over the rolls right before baking. It seeps into the spirals and turns everything plush and custardy in the best way.

Which topping is better, cream cheese frosting or vanilla glaze?

If you want rich and classic, go cream cheese. If you want something lighter that soaks in and lets the cinnamon shine, go vanilla glaze. I will not stop you from doing half and half.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer with dough hook or a large mixing bowl for hand-kneading
Kitchen scale (highly recommended for sourdough discard and flour)
Measuring cups and spoons
Rolling pin
9x13-inch baking dish or similar pan
Small saucepan or microwave-safe bowl (to warm milk and butter)
Offset spatula or spoon (for frosting)
Optional: instant-read thermometer (helpful for baking doneness)

I started making these because I got tired of throwing away discard and pretending it did not bother me. The first batch was a little lopsided, a little overstuffed, and absolutely demolished in minutes. That is the magic of cinnamon rolls. Nobody cares if the spirals are perfect when the kitchen smells like brown sugar and butter.

Now it is my favorite “I want something special but not fussy” bake. The discard gives the dough a little personality, like it has something to say, and the overnight method means future-me gets a win with basically no extra effort.

Sourdough Discard Cinnamon Rolls

(4.8 Reviews)

Prep Time 25 minutes (plus rising/chilling)

Cook Time 22 minutes

Total Time 2 hours 15 minutes (or overnight)

Servings 12 rolls

Ingredients

Dough

3/4 cup warm whole milk (180 g, about 105°F to 110°F)
2 1/4 teaspoons active dry yeast (7 g, 1 packet)
1/4 cup granulated sugar (50 g)
1 cup sourdough discard (about 240 g, 100% hydration, unfed is fine)
1 large egg, room temperature (about 50 g without shell)
1 large egg yolk, room temperature (about 18 g)
6 tablespoons unsalted butter, melted and slightly cooled (85 g)
3 1/2 cups all-purpose flour, plus more as needed (420 g)
1 teaspoon fine salt (6 g)

Filling

6 tablespoons unsalted butter, softened (85 g)
1 cup packed light brown sugar (200 g)
1 1/2 tablespoons ground cinnamon (12 g)
1/4 teaspoon fine salt (1.5 g)
Optional: 1/2 cup finely chopped pecans (55 g)

Optional for extra gooey rolls

1/3 cup warm heavy cream (80 g, poured over rolls right before baking)

Cream Cheese Frosting (thick and tangy)

4 tablespoons unsalted butter, softened (57 g)
4 ounces cream cheese, softened (113 g)
1 1/4 cups powdered sugar, sifted if lumpy (150 g)
1 teaspoon vanilla extract (5 g)
Pinch of salt
1 to 3 tablespoons milk or cream, as needed (15 to 45 g)

Vanilla Glaze (light and glossy)

1 cup powdered sugar (120 g)
2 to 3 tablespoons milk or cream (30 to 45 g)
1 teaspoon vanilla extract (5 g)
Pinch of salt

Note on weights: Flour and discard are the big ones. If you have a scale, use grams for the most consistent, least fussy dough.

Instructions

Make the dough

Bloom the yeast (active dry). In a large bowl (or the bowl of a stand mixer), stir together warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5 to 10 minutes until foamy.
If using instant yeast: You can skip blooming. Mix the instant yeast into the flour in Step 3 and proceed. Rise times may move a little faster.
Mix the wet ingredients. Stir in remaining sugar, sourdough discard, egg, egg yolk, and melted butter.
Add dry ingredients. Add flour and salt. Mix until a shaggy dough forms, then knead 6 to 8 minutes (mixer) or 8 to 10 minutes by hand. The dough should be soft and slightly tacky, clearing the sides of the bowl but still sticking a bit to the bottom. Add flour 1 tablespoon at a time only if needed.
First rise. Lightly oil a bowl, place dough inside, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes.

A photorealistic overhead view of soft cinnamon roll dough rolled into a rectangle on a floured countertop with a rolling pin nearby, warm kitchen lighting

Fill, roll, and cut

Make the filling. In a small bowl, mix brown sugar, cinnamon, and salt (and pecans if using).
Roll out the dough. On a lightly floured surface, roll dough into a roughly 16x12-inch rectangle, with the long side facing you. Aim for an even thickness, about 1/4 inch.
Spread butter, then sugar. Spread softened butter evenly over the dough, leaving a 1/2-inch border at the top edge. Sprinkle cinnamon sugar evenly, then gently press it in.
Seal and roll into a log. Lightly brush the bare border with a little milk or water to help it seal. Starting from the long edge closest to you, roll up tightly. Pinch the seam to seal.
Cut rolls. Slice into 12 even pieces, each about 1 to 1 1/4 inches thick. A piece of unflavored dental floss works great for clean cuts.
Second rise. Place rolls in a greased 9x13-inch baking dish. Cover and let rise 30 to 45 minutes until puffy.

Overnight method

After placing cut rolls in the baking dish, cover tightly and refrigerate 8 to 16 hours.
In the morning, let the rolls sit at room temp 45 to 75 minutes until puffy. If your kitchen is cool, it may take longer. They should look relaxed and slightly jiggly in the pan.

Bake

Heat the oven. Preheat to 350°F.
Optional gooey upgrade. Pour warm heavy cream evenly over the risen rolls right before baking.
Bake. Bake 20 to 25 minutes, until the tops are golden and the centers look set. If you use a thermometer, aim for around 190°F in the center for soft rolls. For a more fully set center, go closer to 195°F. If the tops brown too fast, loosely tent with foil for the last few minutes.
Pan note: Glass pans often bake a little slower than metal. If you are using glass, start checking at 20 minutes but expect it may need a couple extra minutes.
Cool slightly. Let cool 10 minutes before topping so the frosting melts into the swirls without fully disappearing.

Choose your topping

Cream cheese frosting

Beat butter and cream cheese until smooth. Add powdered sugar, vanilla, and salt. Add milk 1 tablespoon at a time until thick but spreadable.
Spread over warm rolls for melty frosting, or cooler rolls for a thicker layer.

Vanilla glaze

Whisk powdered sugar, milk, vanilla, and salt until smooth and pourable.
Drizzle over warm rolls so it sinks into the spirals.

Matt’s small tricks

For even rolls: Mark the log in the middle, then quarters, then cut each quarter into 3 pieces.
For a fast warm rise: Put the covered dough in an oven that is turned off with the light on.
For maximum cinnamon flavor: Add a tiny pinch of salt to the filling. It makes everything taste more like itself.

Nutrition information is estimated.

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