Sourdough Discard Cinnamon Rolls

 

Sourdough Discard Cinnamon Rolls

If you’ve ever stood in your kitchen wondering what to do with leftover sourdough discard… this is it.

These sourdough discard cinnamon rolls are soft, fluffy, and filled with that warm cinnamon sweetness we all love—without wasting a single bit of your starter.

They come together simply, don’t require a long ferment, and still carry that subtle depth that makes sourdough so special.

Perfect for slow mornings, weekend baking, or turning something overlooked into something beautiful.

 

Ingredients

For the dough:

120g sourdough discard (unfed is perfect)

240g warm milk (115 degrees)

7g active dry yeast

 50g sugar

1 egg

60g  melted butter

480g - 520g all purpose flour

6g salt

 

For the filling:

60g softened butter

100g brown sugar

12g cinnamon (about 1.5 tbsp)

 

For the glaze:

120 g powdered sugar

30 - 45g milk

5g vanilla

 

Instructions

1. In a bowl, combine warm milk, yeast, and a pinch of sugar. Let sit 5–10 minutes until foamy.

2. Add discard, sugar, egg, and melted butter. Mix, then add flour and salt until a soft dough forms.

3. Knead 8–10 minutes until smooth.

4. Cover and let rise 1–2 hours until doubled.

5. Roll into a rectangle. Spread butter, then brown sugar and cinnamon.

6. Roll tightly and slice into 12 rolls.

7. Place in pan and let rise 30–45 minutes until puffy.

8. Bake at 350°F for 20–25 minutes until golden.

9. Drizzle glaze over warm rolls and let it melt into every swirl.

 

This is one of those recipes I come back to when I have discard sitting in the fridge and don’t want to waste it.

It turns something simple into something slow and comforting—something worth gathering around.

If you found your way here from Pinterest, I’m so glad you’re here 🤍