Description

These 30-Minute Sourdough Discard Cinnamon Rolls are a quick and delightful way to use up your sourdough starter discard. Soft, gooey, and bursting with cinnamon sugar goodness, these cinnamon rolls come together fast using baking powder as a leavening agent, eliminating the need for rising time. Perfect for a comforting breakfast or snack, they feature a luscious vanilla glaze for an extra touch of sweetness.

Ingredients

Scale

Dough

1 cup (240g) sourdough discard (unfed, cold from fridge is fine)
1½ cups (180g) all-purpose flour (plus up to ½ cup extra, as needed)
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
6 tbsp (85g) cold unsalted butter, cubed
⅓ cup (80ml) milk (plus more if needed)
1 tsp vanilla extract

Filling

¼ cup (50g) brown sugar (or more, to taste)
1 tbsp ground cinnamon
2 tbsp (28g) softened unsalted butter

Glaze

½ cup (60g) powdered sugar
1 tbsp milk
½ tsp vanilla extract

Instructions

Make the Dough: In a large mixing bowl, whisk together 1½ cups flour, sugar, baking powder, and salt. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the sourdough discard, milk, and vanilla extract until a soft, slightly sticky dough forms. If the dough is too sticky, add extra flour 1 tablespoon at a time until manageable.
Knead Gently: Turn the dough out onto a floured surface and gently knead 3–4 times just to bring it together and form a smooth dough without overworking it.
Roll and Fill: Roll the dough into a 10×14-inch rectangle. Spread the softened butter evenly over the surface. Mix the brown sugar and cinnamon, then sprinkle this mixture evenly on top. Roll the dough tightly from the long side into a log and slice into 8 equal rolls.
Optional Chill: If the dough feels sticky and difficult to handle, place the sliced rolls on a baking tray and chill in the refrigerator for 10–15 minutes to firm up before baking.
Bake: Preheat your oven to 400°F (200°C). Arrange the rolls in a parchment-lined 9-inch round pan or on a small baking sheet, leaving space between them. Bake for 15–20 minutes or until the rolls are golden brown and cooked through in the center. Some ovens may require up to 25 minutes; check doneness by visual cues and a slight spring back.
Glaze: While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls immediately after taking them out of the oven to allow it to melt into the surface.
Serve: Enjoy the cinnamon rolls immediately while they are warm, soft, and gooey for the best texture and flavor.

Notes

Using unfed sourdough discard is perfectly fine; no feeding or activating is necessary for this quick bread.
You can adjust the cinnamon sugar filling quantity to your taste for more or less sweetness.
If the dough is too sticky to handle, chilling helps make rolling and slicing easier.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat gently in the microwave or oven for best texture before serving leftovers.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Keywords: sourdough discard, cinnamon rolls, quick cinnamon rolls, no yeast cinnamon rolls, easy cinnamon rolls, breakfast rolls, sourdough recipes