These 30-Minute Sourdough Discard Cinnamon Rolls are soft, fluffy, and full of warm cinnamon goodness, all made with sourdough discard that adds a nice little tang. They’re sweet but not too sweet, with gooey cinnamon sugar swirls that everyone loves. The best part is that they come together quickly, so you don’t have to wait all day for a cinnamon roll fix.
I love using sourdough discard in recipes like this because it cuts down on waste and adds a subtle depth of flavor that you can’t get from regular dough. Plus, you’ll feel pretty smart knowing you turned what might have been thrown away into something delicious. I like to roll them out while my morning coffee brews, so by the time I’m ready to eat, these cinnamon rolls are fresh, warm, and perfect.
These rolls are great for a lazy weekend breakfast or even an afternoon treat with a cup of tea. I often drizzle them with a simple glaze or just a dusting of powdered sugar to keep it classic. They’re a hit with friends and family, and I find they vanish faster than I can say “just one more.” If you want a quick sweet bake that feels a little special, these cinnamon rolls have got you covered.
Key Ingredients & Substitutions
Sourdough discard: This gives the cinnamon rolls a slight tang and helps with texture. If you don’t have discard, you can try plain yogurt or buttermilk for a similar effect.
Baking powder: Used instead of yeast here for fast rising. Make sure it’s fresh to get the best rise and fluffiness.
Milk & butter: I like whole milk for richness, but you can use any milk or a dairy-free alternative. Butter adds flavor, but margarine or coconut oil works too.
Cinnamon sugar filling: Brown sugar melts nicely and pairs well with cinnamon. You can add a pinch of nutmeg or cardamom for a twist.
Glaze: Simple powdered sugar glaze with milk is perfect, but cream cheese frosting is a popular option if you want it richer.
How Do I Roll and Cut the Dough for Even Cinnamon Rolls?
Rolling and cutting your dough evenly is key for cinnamon rolls that bake uniformly and look pretty.
- Roll the dough into a rectangle roughly 10×12 inches. Try to keep the thickness consistent.
- Spread filling evenly, leaving a small border on edges to prevent leaks.
- Roll the dough tightly but gently from one long side to form a log.
- Use a sharp knife or dental floss (unflavored) to slice the log into equal rolls.
- Cut about 8-9 rolls about 1 to 1½ inches thick for even baking.
- If rolls start to get squished while cutting, chill the log for 10 minutes to firm up.
I find this method helps me get nice, even shapes that bake through in the time given, with beautiful cinnamon swirls in each roll.
Equipment You’ll Need
- Mixing bowl – big enough to mix the dough comfortably without spilling.
- Rolling pin – helps you roll the dough out evenly for perfect cinnamon rolls.
- Sharp knife or unflavored dental floss – for cleanly slicing the dough roll into equal pieces.
- 8×8-inch baking pan – fits the rolls snugly so they bake evenly and hold their shape.
- Whisk – great for mixing the glaze smooth and lump-free.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts to the cinnamon sugar filling for a nice crunch.
- Stir in raisins or dried cranberries to the filling for a sweet, chewy surprise.
- Swap cinnamon for pumpkin pie spice or cardamom for a warm, cozy twist.
- Top with cream cheese frosting instead of glaze if you want a richer, tangy finish.
30-Minute Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
Dough:
- 1 cup sourdough discard (unfed, at room temperature)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup milk (whole or your preference), warm
- 2 tablespoons unsalted butter, melted
Filling:
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
Glaze:
- 3/4 cup powdered sugar
- 1 to 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20-25 minutes to bake, totaling roughly 30 minutes from start to finish. It’s a quick way to enjoy fresh cinnamon rolls without long rising times.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Set your oven to 375°F (190°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
2. Make the Dough:
In a large bowl, mix together the sourdough discard, flour, baking powder, sugar, and salt. Pour in the warm milk and melted butter. Stir everything until you get a soft, slightly sticky dough. If it feels too sticky to handle, sprinkle in a little more flour.
3. Roll Out Dough:
Sprinkle some flour onto a clean surface. Roll the dough out into a rectangle about 10 by 12 inches.
4. Prepare Filling:
Spread the softened butter evenly over the dough’s surface. Then mix the brown sugar and cinnamon together and sprinkle it evenly over the buttered dough.
5. Roll and Cut:
Starting from one long side, roll the dough into a tight log. Use a sharp knife or unflavored dental floss to slice the log into 8 to 9 equal pieces, around 1 to 1½ inches thick.
6. Arrange Rolls:
Place the cut rolls cut side up into your prepared pan, spacing them just a bit to allow for puffing during baking.
7. Bake:
Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
8. Prepare Glaze:
While the rolls bake, whisk together powdered sugar, milk (or cream), and vanilla extract (if using) until you get a smooth, pourable glaze. Adjust the milk amount if needed to reach your desired consistency.
9. Glaze and Serve:
When the rolls come out warm, let them cool for about 5 minutes, then drizzle with the glaze. Serve and enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw your frozen sourdough discard completely in the fridge overnight or at room temperature before using. Stir it well to reincorporate any separated liquid before measuring.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can prepare and roll out the dough, then cover and refrigerate the unbaked rolls overnight. When ready, bake straight from the fridge—just add a few more minutes to the baking time.
How Should I Store Leftover Cinnamon Rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to enjoy them warm and soft.
Can I Use Different Flours or Milk Alternatives?
You can swap all-purpose flour with whole wheat or a gluten-free blend, though texture may vary slightly. Dairy-free milk like almond or oat milk works well in place of regular milk, and coconut oil or vegan butter can replace butter for a dairy-free option.
