I find so much satisfaction in using up every last bit of my ingredients, and my sourdough starter is no exception. These cinnamon rolls are my favorite way to transform discard—what many see as waste—into something truly special for a cozy weekend breakfast. They have a subtle tang that beautifully balances the sweet filling and rich cream cheese icing.
This recipe creates wonderfully soft, fluffy rolls with a complex flavor you just can’t get from a standard recipe. We rely on active dry yeast for a reliable rise, while the sourdough discard contributes incredible texture and taste. It’s a straightforward process that makes for an impressive and comforting treat, perfect for chilly mornings.
Mastering the Roll
To get those perfect, tidy spirals, the key is maintaining even pressure as you roll the dough into a log. Start at the long edge and roll it up as tightly as you can without tearing the dough. This eliminates gaps and ensures the filling stays put. For the cleanest cuts, I always reach for unflavored dental floss. Simply slide it under the log, cross the ends over the top, and pull. It slices through the soft dough without squishing it, giving you perfectly round rolls that bake evenly.
Sourdough Discard Advantages
Sourdough discard is the portion of your starter you’d normally remove before a feeding. While it’s not active enough to leaven these rolls on its own (that’s why we add yeast), it’s packed with flavor-boosting acids. These contribute a subtle, tangy depth that cuts through the sweetness of the cinnamon filling and icing. It also helps tenderize the dough, resulting in a softer, moister crumb. Using it is a fantastic way to reduce food waste while adding a unique, bakery-quality character to your baking.
Creating the Perfect Icing
A great cream cheese icing should be smooth, tangy, and spreadable, never grainy or lumpy. The most important step is ensuring your cream cheese is fully at room temperature—soft enough to press easily with a finger. This allows it to blend seamlessly with the other ingredients. I recommend using a stand mixer with the paddle attachment to beat the cream cheese first, then gradually adding the powdered sugar. If your icing is too thick, add milk one teaspoon at a time until you reach a silky, spreadable consistency.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Servings: 12 rolls
- Difficulty: Medium
Ingredients
For the Dough
- 240g (1 cup) warm whole milk
- 7g (2 1/4 tsp) active dry yeast
- 240g (1 cup) sourdough discard, at room temperature
- 100g (1/2 cup) granulated sugar, divided
- 113g (1/2 cup) unsalted butter, softened and divided
- 120g (2 large) eggs, beaten
- 5g (1 tsp) salt
- 480g (4 cups) all-purpose flour
For the Filling
- 14g (2 Tbsp) cinnamon
For the Cream Cheese Icing
- 113g (4 oz) cream cheese, softened
- 120g (1 cup) powdered sugar
- 5g (1 tsp) vanilla extract
- A few drops of milk, if needed
Step-By-Step Instructions
- Activate the Yeast and Mix the Dough
In the bowl of a stand mixer, pour in the warm milk and sprinkle the yeast over top. Let it sit for 5 minutes until it becomes foamy. Add the sourdough discard, half of the granulated sugar (50g / 1/4 cup), half of the softened butter (57g / 1/4 cup), the beaten eggs, and salt. With the dough hook attachment on low speed, gradually add the flour, mixing until a shaggy dough forms.
- Knead the Dough
Increase the mixer speed to medium and knead for 8–10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. You can also do this by hand on a lightly floured surface for the same amount of time.
- Let the Dough Rise
Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel, and place it in a warm, draft-free spot. Let it rise for about 1 hour, or until it has doubled in size.
- Roll and Fill the Dough
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 1/4-inch thick. Brush the remaining butter (57g / 1/4 cup), now melted, evenly over the surface. In a small bowl, mix the remaining granulated sugar (50g / 1/4 cup) with the cinnamon, then sprinkle it evenly over the buttered dough.
- Shape the Rolls and Let Rise Again
Starting from a long edge, roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even pieces. Arrange the rolls cut-side up in a greased 9×13-inch baking dish. Cover the dish and let the rolls rise for another 30 minutes, until they look puffy. While they rise, preheat your oven to 350°F (175°C).
- Bake the Rolls
Bake for 25 minutes, or until the rolls are golden brown and cooked through. The center of a roll should register at least 190°F (88°C) on an instant-read thermometer.
- Prepare the Icing
While the rolls are baking, make the icing. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until completely smooth. If the icing is too thick, add a few drops of milk to reach your desired consistency.
- Ice and Serve
Let the baked rolls cool in the pan for about 10 minutes. While they are still warm, spread the cream cheese icing over the top. Serve immediately.
Substitutions & Variations
- Brown Sugar Filling: Swap the granulated sugar in the filling with light or dark brown sugar for a deeper, more caramel-like flavor.
- Add Nuts or Fruit: Add 1/2 cup of chopped pecans or walnuts to the filling for a pleasant crunch, or incorporate 1/2 cup of raisins for bursts of sweetness.
- Different Icing Flavor: Replace the vanilla extract in the icing with 1/4 teaspoon of almond extract for a nutty aroma, or add the zest of one orange for a bright, citrusy note.
- Simple Glaze: For a lighter topping, skip the cream cheese icing and whisk together powdered sugar with a few tablespoons of milk to create a simple pourable glaze.
If you enjoy this dish, try our Homemade Cinnamon Rolls for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
Store leftover rolls in an airtight container at room temperature for up to 3 days. To freeze, let the rolls cool completely (un-iced is best), then wrap them tightly. They can be frozen for up to 2 months. Reheat individual rolls in the microwave for 20-30 seconds or in a 350°F (175°C) oven for 5-7 minutes until warm.
Nutrition
- Serving Size: 1 roll
- Per Serving: 300 calories, 5g protein, 12g fat, 45g carbs
- Per 100g: 260 calories, 4g protein, 10g fat, 39g carbs
- Estimates only.
FAQ
Can I prepare these sourdough cinnamon rolls the night before baking?
Yes. After arranging the rolls in the pan, cover them tightly and refrigerate. This slow, cold proof develops flavor. Let them sit at room temperature for an hour before baking.
Does my sourdough discard need to be at room temperature to work well?
It helps significantly. Cold discard slows down yeast activity, which can lead to a sluggish rise. Letting it warm up for an hour ensures a more predictable and even proof.
My kitchen is cold and the dough isn’t rising. What should I do now?
Find a warm, draft-free spot. An oven that is turned off with only the light on is a great option. This creates the gentle, consistent warmth that yeast needs to thrive.
Is a stand mixer absolutely necessary to make this cinnamon roll dough?
Not at all. You can easily knead this dough by hand on a lightly floured surface. It takes a bit more effort, but gives you a great feel for when the dough is smooth and elastic.
Why is my dough so elastic and difficult to roll out into a rectangle?
The gluten is too tense. If it springs back, let the dough rest on the counter, covered, for 10-15 minutes. This allows the gluten to relax, making it much easier to shape.
How can I slice the log into rolls without squishing the perfect spiral?
Use unflavored dental floss or a sharp serrated knife. Slide the floss under the log, cross the ends, and pull. This creates a clean cut without compressing the layers.
Can I use my active, bubbly sourdough starter instead of the discard?
You can, but monitor the dough closely. Active starter is more vigorous and may cause the dough to over-proof if you follow the same timeline. Adjust proofing time as needed.
How can I tell if the center cinnamon roll is actually baked through?
Look for an even golden-brown color on top. You can also gently press the center roll; it should feel firm and spring back slightly, not soft or doughy to the touch.
What happens if I freeze the rolls after they have already been iced?
The cream cheese icing may change texture when it thaws, sometimes becoming a little grainy or watery. It’s best to freeze the rolls plain and ice them after reheating.
Easy Sourdough Discard Cinnamon Rolls (Soft & Fluffy)
Equipment
- Stand mixer with dough hook attachment
- Mixing bowls
- Measuring cups and spoons
- 9×13-inch baking dish
- Kitchen towel
- Rolling pin
- Sharp knife or unflavored dental floss
- Electric mixer
Ingredients
- For the Dough
- 240 g (1 cup) Whole milk warm
- 7 g (2 1/4 tsp) Active dry yeast
- 240 g (1 cup) Sourdough discard at room temperature
- 100 g (1/2 cup) Granulated sugar divided
- 113 g (1/2 cup) Unsalted butter softened and divided
- 120 g (2 large) Eggs beaten
- 5 g (1 tsp) Salt
- 480 g (4 cups) All-purpose flour
- For the Filling
- 14 g (2 Tbsp) Cinnamon
- For the Cream Cheese Icing
- 113 g (4 oz) Cream cheese softened
- 120 g (1 cup) Powdered sugar
- 5 g (1 tsp) Vanilla extract
- a few drops Milk if needed
Instructions
- Pour warm milk into mixer bowl and sprinkle yeast over; let sit 5 minutes until foamy.
- Add sourdough discard, half the granulated sugar, half the softened butter, beaten eggs, and salt.
- Using dough hook on low speed, gradually add flour until a shaggy dough forms.
- Increase mixer speed to medium and knead for 8–10 minutes until dough is smooth and elastic.
- Transfer dough to a greased bowl, cover with kitchen towel, and let rise in warm spot for about 60 minutes until doubled.
- Punch down dough and roll out on floured surface into a 1/4-inch thick rectangle.
- Brush melted remaining butter evenly over dough surface.
- Mix remaining sugar with cinnamon and sprinkle evenly over buttered dough.
- Roll dough tightly from long edge into a log; use sharp knife or dental floss to cut into 12 pieces.
- Place rolls cut-side up in greased 9×13-inch baking dish, cover, and let rise 30 minutes until puffy; preheat oven to 350°F (175°C).
- Bake rolls for 25 minutes until golden brown and cooked through; center should reach at least 190°F (88°C).
- Beat cream cheese, powdered sugar, and vanilla with electric mixer until smooth; add milk drops if needed to reach spreadable consistency.
- Cool rolls in pan 10 minutes then spread cream cheese icing over while warm; serve immediately.
