Can I make these ahead of time?

Yes! You can prep and slice the rolls, then refrigerate for a few hours before baking. Just add a couple extra minutes to bake time.

Why is my dough so sticky?

Totally normal with Sourdough Discard Cinnamon Rolls . Add flour gradually and chill if needed. The moisture level of discard varies a lot.

Can I swap the glaze for cream cheese frosting?

Absolutely—and highly recommended if you want that bakery-style vibe. Just mix cream cheese, butter, powdered sugar, and vanilla.

Are these like classic yeast cinnamon rolls?

Not exactly. These have a more biscuit-like texture—still soft and delicious, just quicker and slightly denser.

How do I store leftovers?

Keep them in an airtight container at room temp for 1–2 days, or refrigerate for up to 4 days. Warm them up before serving for that fresh-baked feel.

Sourdough Discard Cinnamon Rolls: Easy 6-Step Magic

Description

Soft, gooey, and ready in just 30 minutes, these Sourdough Discard Cinnamon Rolls are the perfect quick treat. Made without yeast, they use baking powder for a fast rise and feature a tender, slightly tangy dough swirled with cinnamon sugar and topped with a sweet vanilla glaze.

Ingredients

Scale

Dough:

1 cup sourdough discard (unfed, cold)
1½ cups all-purpose flour (plus up to ½ cup more as needed)
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
6 tbsp cold unsalted butter, cubed
⅓ cup milk (plus more if needed)
1 tsp vanilla extract

Filling:

¼ cup brown sugar (or more to taste)
1 tbsp ground cinnamon
2 tbsp softened unsalted butter

Glaze:

½ cup powdered sugar
1 tbsp milk
½ tsp vanilla extract

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Instructions

Make the Dough:
In a bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Stir in sourdough discard, milk, and vanilla until a soft dough forms. Add flour as needed.
Knead:
Turn dough onto a floured surface and knead gently 3–4 times until it comes together.
Roll and Fill:
Roll into a 10×14-inch rectangle. Spread butter, then sprinkle cinnamon and brown sugar evenly.
Shape:
Roll tightly into a log and slice into 8 rolls.
Chill (Optional):
Refrigerate rolls for 10–15 minutes if dough is sticky.
Bake:
Bake at 400°F (200°C) for 15–20 minutes, or up to 25 minutes until golden and cooked through.
Glaze:
Mix glaze ingredients and drizzle over warm rolls before serving.

Notes

Dough may be sticky—add flour gradually until manageable.

Chill the dough for cleaner slices and easier handling.

Baking time may vary; some ovens need up to 25 minutes.

For extra gooey rolls, increase filling by 25–50%.

Recipe doubles well for a larger batch.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 230
Sugar: 10g
Sodium: 230mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg