If you’ve ever wondered what to do with extra sourdough discard, these sourdough cinnamon rolls are about to become your new favorite bake. Soft, fluffy, and generously swirled with cinnamon sugar, they deliver that classic bakery-style gooey center — without complicated techniques or long fermentation times.
This recipe is designed specifically for sourdough discard cinnamon rolls, meaning you get all the flavor benefits of sourdough without waiting overnight. Inspired by cozy, homey rolls like the ones you see in viral baking photos — thick icing, golden edges, and tender layers — these rolls are perfect for weekend baking, holiday mornings, or anytime you want an easy sourdough sweet roll that feels special but approachable.
Whether you’re searching for an easy sourdough starter cinnamon rolls recipe, a fast sourdough discard recipe, or even a cinnamon-roll-meets-focaccia-style bake, you’re in the right place.
Table of Contents
What Makes These Sourdough Cinnamon Rolls Special
These sourdough cinnamon rolls are all about ease, texture, and flexibility:
- Made with sourdough discard (no waste, no stress)
- Soft, tender crumb with a lightly tangy flavor
- Quick rise using yeast (no overnight proof required)
- Thick cream-cheese-style icing for that “so soft and gooey” finish
- Beginner-friendly and forgiving
They sit perfectly between traditional yeast rolls and trendy sourdough discard sweet rolls, making them ideal for both new and experienced sourdough bakers.
Why Use Sourdough Discard in Cinnamon Rolls?
Using discard in cinnamon rolls is one of the best ways to stretch your sourdough routine.
Benefits of Sourdough Discard:
- Adds depth of flavor without overpowering tang
- Improves texture and softness
- Reduces food waste
- Works beautifully in easy fast sourdough discard recipes
These rolls don’t rely on long fermentation, which makes them perfect if you want easy sourdough cinnamon rolls without planning days ahead.
Ingredients You’ll Need
For the Dough
- Warm milk
- Active dry yeast
- Granulated sugar
- Sourdough discard (unfed)
- Melted butter
- Egg
- All-purpose flour
- Salt
For the Cinnamon Filling
- Brown sugar
- Ground cinnamon
- Softened butter
For the Icing
- Cream cheese (or butter-only option)
- Powdered sugar
- Vanilla extract
- Milk or cream
💡 This ingredient setup also works well for sourdough discard sweet rolls or even a focaccia-inspired cinnamon roll bake if you want a pan-style version.
How to Make Sourdough Cinnamon Rolls
Step 1: Activate the Yeast
In a large bowl, combine warm milk, sugar, and yeast. Let sit until foamy.
Step 2: Mix the Dough
Add sourdough discard, melted butter, egg, and salt. Gradually mix in flour until a soft, slightly tacky dough forms.
Step 3: Knead & First Rise
Knead by hand or mixer until smooth. Cover and let rise until doubled — about 60–90 minutes.
Step 4: Roll & Fill
Roll dough into a rectangle. Spread butter evenly, then sprinkle generously with cinnamon sugar.
Step 5: Shape the Rolls
Roll tightly and slice into thick rolls. Place in a greased baking dish.
Step 6: Second Rise
Cover and let rise again until puffy.
Step 7: Bake
Bake until lightly golden and set in the center.
Step 8: Ice & Serve
Spread icing while warm for maximum gooey goodness.
Pro Tips for Soft & Gooey Sourdough Cinnamon Rolls
- Don’t overflour the dough — softer dough = softer rolls
- Use room-temperature discard for better blending
- Ice while warm so it melts into the rolls
- For extra gooey centers, pour warm cream over rolls before baking
These small tweaks make a huge difference, especially if you love soft sourdough discard cinnamon rolls.
Make-Ahead, Storage & Freezing Tips
Make Ahead
Assemble rolls, cover tightly, and refrigerate overnight. Bring to room temperature before baking.
Storage
Store baked rolls covered at room temperature for 1 day or refrigerate up to 4 days.
Freezing
Freeze baked (uniced) rolls up to 2 months. Thaw and warm before icing.
Variations You’ll Love
Focaccia-Style Cinnamon Rolls
Press dough into a sheet pan, dimple, spread cinnamon sugar, bake, and ice — inspired by sourdough discard focaccia cinnamon roll recipes.
Extra Easy Sweet Rolls
Skip shaping, cut into squares, and bake for rustic easy sourdough starter cinnamon rolls.
Dairy-Free Option
Use plant-based butter and milk with excellent results.
FAQ: Sourdough Cinnamon Rolls
Can I make sourdough cinnamon rolls with discard only?
Yes — this recipe is designed specifically for sourdough discard cinnamon rolls, using yeast for lift.
Do these taste sour?
No. The flavor is mild and balanced, perfect for sweet rolls.
Can I use active sourdough starter?
Yes, but discard works best for consistency and speed.
Are these good for beginners?
Absolutely. This is one of the most forgiving easy sourdough cinnamon rolls recipes.
Can I bake these as a focaccia?
Yes! Many bakers love the cinnamon roll sourdough discard focaccia variation.
Conclusion
These sourdough cinnamon rolls are everything you want in a homemade treat: soft, gooey, comforting, and surprisingly easy. Whether you’re baking with leftover discard, experimenting with sweet sourdough recipes, or just craving a cozy classic, this recipe delivers every time.
If you enjoyed this recipe, be sure to check out more easy fast sourdough discard recipes and sign up for our newsletter for weekly baking inspiration.
Sourdough Discard Cinnamon Rolls
Ingredients
- 3/4 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup sourdough discard unfed, room temperature
- 1/4 cup melted butter
- 1 egg room temperature
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 2 tbsp ground cinnamon
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp milk or cream as needed for texture
Method
- In a large bowl, combine warm milk, sugar, and yeast. Let sit until foamy, about 5–10 minutes.
- Add sourdough discard, melted butter, egg, and salt. Mix well, then gradually add flour to form a soft, tacky dough.
- Knead by hand or mixer until smooth and elastic, about 5–8 minutes. Cover and let rise until doubled, about 60–90 minutes.
- Roll dough into a rectangle. Spread softened butter evenly, then sprinkle brown sugar and cinnamon mixture over the top.
- Roll dough tightly into a log and cut into 9 rolls. Place in a greased 9×9 or similar baking dish.
- Cover and let rise again until puffy, about 30–45 minutes.
- Bake at 350°F (175°C) for 22–25 minutes, or until golden and cooked through. Let cool slightly.
- Whisk cream cheese, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls and serve.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!f you love cozy weekend breakfasts, you’ll also like this easy French toast for brunch.