Name: The Best Sourdough Cinnamon Rolls Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: Sourdough Starter: Use active, bubbly starter for the best rise and flavor. If your starter’s been chilling in the fridge for a while, feed it a few times to wake it up.; Milk: Warm milk helps the dough come together smoothly. Whole milk is ideal, but feel free to use whatever you have—just make sure it’s warm, not cold.; Butter: Softened butter adds richness to the dough. Pro tip: Take it out of the fridge an hour before you start, so it’s nice and soft.; Sugar: Just enough to sweeten the dough without overpowering the tang of the sourdough.; Egg: One egg helps bind the dough and makes it extra soft.; Flour: Well, all-purpose flour does the trick here, although I suppose if you were feeling extravagant you could replace a cup of it with bread flour to create chewiness.; Salt: Don’t skip it! A little salt balances the flavors and keeps the rolls from tasting flat.; Butter: You want it spreadable but not melted.; Brown Sugar: Light or dark brown sugar both work, but dark brown sugar adds a deeper, molasses-y flavor.; Cinnamon: To introduce the most intense flavor, keep fresh cinnamon. If you’ve just spotted it lying dormant in your spice rack for several years, perhaps grab a new jar-it makes a difference!; Cream Cheese: Softened cream cheese is key to smooth icing. No one likes lumpy frosting.; Butter: More butter because, duh, we’re not here to count calories.; Powdered Sugar: This sweetens the icing and makes it perfectly spreadable.; Vanilla Extract: Just a splash for a hint of warmth and depth.; Milk: A little milk helps thin the icing to your preferred consistency.

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Is there anything better than a warm, gooey cinnamon roll fresh out of the oven? Not much, honestly. But take that cinnamon roll and add the magic of sourdough, and you’ve got something truly special. I’m talking about soft, tangy dough wrapped around a buttery, cinnamon-sugar filling and topped with cream cheese icing that melts into every swirl. Sound good? Then buckle up because we’re making the ultimate Sourdough Discard Cinnamon Rolls recipe that’ll blow your mind (and maybe make you the most popular person in your house).

Why Sourdough Makes Better Cinnamon Rolls

Okay, let’s talk sourdough. If you’re here, I’m guessing you already know a little about sourdough starters—you know, that bubbly jar of magic sitting on your counter or hiding in your fridge. But why use it for cinnamon rolls?

Flavor, Flavor, Flavor: Sourdough adds a subtle tang that balances the sweetness of the cinnamon rolls. It’s not overwhelming, just enough to make people go, “What’s your secret ingredient?”
Texture Goals: While these rolls are light and fluffy, they also have a tender mouth-melt attitude toward the dough and feature a long fermentation for a quick rise.
Gut-Friendly: The fermentation process breaks down some of the gluten and starches, making the rolls a little easier to digest. So yeah, they’re indulgent, but they’re also kind of a win for your tummy.
Starter Love: If you’re a sourdough baker, you know the eternal struggle of figuring out what to do with your discard. This recipe is the perfect excuse to put that starter to good use.

If you’re looking for another indulgent cinnamon-inspired treat, check out our Cinnamon Roll Cheesecake recipe for a delightful twist on the classic!

Sliced sourdough cinnamon roll showing the gooey cinnamon center and glaze.

Ingredients for Sourdough Discard Cinnamon Rolls

Let’s take a closer look at what you’ll need for this Sourdough Discard Cinnamon Rolls recipe. Spoiler alert: It’s all basic stuff you probably already have (except maybe the starter).

For the Dough:

Sourdough Starter: Use active, bubbly starter for the best rise and flavor. If your starter’s been chilling in the fridge for a while, feed it a few times to wake it up.
Milk: Warm milk helps the dough come together smoothly. Whole milk is ideal, but feel free to use whatever you have—just make sure it’s warm, not cold.
Butter: Softened butter adds richness to the dough. Pro tip: Take it out of the fridge an hour before you start, so it’s nice and soft.
Sugar: Just enough to sweeten the dough without overpowering the tang of the sourdough.
Egg: One egg helps bind the dough and makes it extra soft.
Flour: Well, all-purpose flour does the trick here, although I suppose if you were feeling extravagant you could replace a cup of it with bread flour to create chewiness.
Salt: Don’t skip it! A little salt balances the flavors and keeps the rolls from tasting flat.

For the Filling:

This is where the magic happens—cinnamon, brown sugar, and butter come together to create that signature swirl of sweetness. I mean, is it even a cinnamon roll without this combo?

Butter: You want it spreadable but not melted.
Brown Sugar: Light or dark brown sugar both work, but dark brown sugar adds a deeper, molasses-y flavor.
Cinnamon: To introduce the most intense flavor, keep fresh cinnamon. If you’ve just spotted it lying dormant in your spice rack for several years, perhaps grab a new jar-it makes a difference!

For the Icing:

Cream cheese icing is non-negotiable in my book. It’s rich, creamy, and the perfect finishing touch.

Cream Cheese: Softened cream cheese is key to smooth icing. No one likes lumpy frosting.
Butter: More butter because, duh, we’re not here to count calories.
Powdered Sugar: This sweetens the icing and makes it perfectly spreadable.
Vanilla Extract: Just a splash for a hint of warmth and depth.
Milk: A little milk helps thin the icing to your preferred consistency.

Sourdough Discard Cinnamon Rolls: Step-by-Step

Ready to bake? Let’s do this!

1: Make the Dough

Start by mixing your sourdough starter, warm milk, sugar, and softened butter in a large bowl. Add the egg and mix until it’s smooth and creamy. Slowly add the flour and salt, mixing until a soft dough forms.

Pro Tip: Don’t dump in all the flour at once. Add it gradually to avoid a dry, stiff dough. You want it soft and slightly sticky.

2: Knead and Rest

Start by dumping the dough onto a well-floured surface and kneading it for about 8-10 minutes. Toward the end it should feel smooth, elastic, and just barely tacky to the touch. Place in a very lightly greased bowl, cover with towel, and leave overnight to ferment- about 8-12 hours.
Of course, this is overnight for you; the extended long rise lets it get sourdough working magic, making it richer and more flavorful. Besides, let’s face it: it’s just cool to wake up-and-have-your-dough-ready-to-roll.

3: Roll It Out

In the morning, punch down the dough and roll it into a rectangle about 12×18 inches. Spread the butter over the surface, leaving a small border around the edges.

4: Add the Filling

Combine the cinnamon, brown sugar and sprinkle it over the buttered dough. Be generous with it-this is the heart of your cinnamon roll!

Rolled-out dough for sourdough cinnamon rolls, ready for filling.

Cinnamon sugar sprinkled over rolled-out dough for sourdough cinnamon rolls.

5: Roll and Slice

Starting with the long side, roll the dough into a tight log. Use a sharp knife to slice it into 12 even rolls. (Yes, floss works amazingly well for this—just slide it under the dough, cross the ends, and pull tight for a clean cut.)

Unbaked sourdough cinnamon rolls, shaped and ready for proofing.

6: Second Rise

Arrange the rolls in a greased 9×13-inch pan, cover them with a towel, and let them rise for another 2–3 hours. They should be puffy and touching each other by the end.

7: Bake

Preheat the oven to fall, 375°F (190°C). Bake the rolls at 25-30 minutes until golden brown and smells like a bakery around your kitchen.

Freshly baked sourdough cinnamon rolls, golden and rising in a round pan.

8: Make the Icing

When the rolls have cooled just a little, prepare the cream cheese icing. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth. You can add a little milk if you want to thin it more.

9: Frost and Serve

First, pour the frosting over the warm rolls, allowing it to melt into each nook and cranny. Serve them immediately (if you can wait that long) and watch them disappear in an instant.

Tips for Perfect Sourdough Discard Cinnamon Rolls

Feed Your Starter: Use an active, bubbly starter for the best rise
Plan Ahead: Start the dough the night before for morning baking.
Room-Temperature Ingredients: Avoid cold ingredients to keep the dough smooth.
Generous Filling: Don’t hold back on the cinnamon-sugar—it’s the star!
Serve Warm: Best fresh but reheats well in seconds.

Freshly baked sourdough cinnamon rolls with icing, resting on parchment paper.

FAQs about Sourdough Discard Cinnamon Rolls

Why Is Sourdough Bread Not Fattening?

It isn’t said to be “fattening”; sourdough bread, like other foods, falls to portion and dietary character. This is probably the reason the bread is considered a better choice:

Lower Glycemic Index: Because sourdough bread has a lower glycemic index than ordinary bread, it does not trigger a blood sugar spike as promptly. Such impact could help in satiating hunger and weight control.
Natural Fermentation: The fermentation process breaks down some of the carbs and gluten, making it easier to digest. You might feel fuller with less, so you’re less likely to overeat.
No Added Sugar: Traditional sourdough recipes don’t include added sugars, unlike many store-bought breads. Fewer added sugars mean fewer empty calories.

Of course, moderation is key. Pair sourdough with healthy toppings like avocado or lean protein for a balanced meal.

What Not to Do With Sourdough

Sourdough baking has its quirks, and there are a few things you’ll want to avoid:

Don’t Neglect Your Starter: An inactive or unfed starter won’t give you the rise or flavor you’re looking for. Feed it regularly, especially if you plan to bake.
Don’t Rush the Process: Sourdough takes time. Skipping the long fermentation stages will leave you with dense, flavorless bread or rolls.
Don’t Overproof the Dough: Letting the dough rise for too long can cause it to collapse during baking. Keep an eye on it and bake when it’s puffy but not over-expanded.
Don’t Use Cold Ingredients: Cold milk, butter, or eggs can slow down fermentation. Use room-temperature ingredients for better results.
Don’t Discard Excess Starter: Instead of throwing away discard, use it in recipes like pancakes, crackers, or muffins.

Why Didn’t My Sourdough Cinnamon Rolls Rise?

Here are a few common reasons why your sourdough cinnamon rolls didn’t puff up the way you hoped:

Inactive Starter: If your sourdough starter wasn’t bubbly and active when you used it, the dough won’t rise properly. Make sure to feed your starter and let it peak before using it.
Temperature Issues: Dough needs a warm, draft-free environment to rise. If your kitchen is too cold, the process will take much longer (or stall altogether). Aim for around 75°F–80°F.
Underproofing: The dough needs enough time to double in size. If you rush the rise, the rolls may be dense.
Overproofing: On the flip side, if you let the dough rise for too long, it can collapse and fail to rise during baking.
Too Much Flour: Adding too much flour can make the dough stiff and prevent a good rise. The dough should be soft and slightly tacky.

Why Put Heavy Cream on Cinnamon Rolls Before Baking?

Another great tip is to pour this heavy cream onto the cinnamon rolls before baking. That is a wonderful trick for making the rolls super soft and gooey. Here’s how and why that works:

Moisture: The cream soaks into the rolls when they bake, keeping them super moist and healthy and preventing them from drying out.
Richness: It adds a luxurious, buttery flavor that takes cinnamon rolls to the next level.
Caramelized Bottoms: The cream mixes with the sugar and butter to create a sweet, caramel-like layer at the bottom of the pan.

Okay, so just wanted to try and find out if you could really pour half a cup of heavy cream over your cinnamon rolls before putting them in the oven. It is one small step which will have huge benefits.

Final Thoughts on Sourdough Discard Cinnamon Rolls

In the end, Sourdough Discard Cinnamon Rolls are the ultimate weekend baking project. They’re soft, sweet, and full of complex flavors, so you’ll want to bake them again and again. Whether you’re a seasoned sourdough baker or a total newbie, this Sourdough Discard Cinnamon Rolls recipe is a winner.

Let me know how it goes with yours! Oh, and don’t forget to take a photo before they just disappear-it happens quicker than one thinks. Happy baking!