Briana Milner These Sourdough Discard Cinnamon Rolls are soft and fluffy on the inside, filled with cinnamon sugar and dripping with a sweet glaze on the outside!
I love the smell of cinnamon rolls baking in the morning and these Sourdough Discard Cinnamon Rolls are fluffy with a gooey goodness and so addicting! These sourdough discard cinnamon rolls are soft and fluffy on the inside, filled with cinnamon sugar and dripping with a sweet glaze on the outside!
Why should I use sourdough discard?
If you’ve never had sourdough discard cinnamon rolls, you are in for a treat! Using discarded sourdough in recipes means it can be baked immediately because the discarded starter’s flour is already fermented and adds flavor to the recipe. The best thing about the sourdough discard cinnamon rolls recipe is that the dough can come straight from the refrigerator, prep in 20 minutes because you don’t to wait for the dough to rise, bake for 45 minutes, glaze and enjoy!
Can I make these ahead of time?
Yes! I love how easy and efficient this recipe is. You can make this recipe ahead of time, such as the night before, cover with saran wrap (this is essential to lock in the moisture of your cinnamon rolls), and place in the fridge. Pull them out of the fridge to room temperature the morning before (about 30 – 45 minutes), then bake! I even make the glaze the night before, and place in the fridge as well. I pull the glaze out of the fridge when I pull out the cinnamon rolls in the morning.
What is sourdough discard?
Sourdough discard is the part of the sourdough starter that is removed and discarded before feeding what’s left in the jar. Instead of discarding this part of your starter, it is so easy to take the dough and turn it into very yummy cinnamon rolls!
For more information on sourdough starters and how to make your own, follow my link here:
I don’t have a sourdough starter. Can I still make these cinnamon rolls?
Absolutely! King Arthur Flour makes the sourdough and can ship it right to your door. See here for the link!
Here are some variations to try for your sourdough starter cinnamon rolls!
This sourdough discard cinnamon roll recipe can be varied in several ways:
- Instead of cinnamon, try nutmeg in your filling.
- Add raisins or chocolate chips (small chocolate chunks will work too)
- Instead of light brown sugar, dark brown sugar, coconut sugar, or white sugar can be used
- Try cream cheese instead of the glaze. Warm cream cheese in the microwave and drizzle over the rolls.
Tips for the absolute best sourdough discard cinnamon rolls!
Lightly flour the rolling pin to keep the dough from sticking to it.
Preheat the oven 15-20 minutes before baking the dough.
How to store your sourdough discard cinnamon rolls (if there are any left!):
Store the cinnamon rolls loosely covered at room temperature for up to three days.
The baked sourdough discard cinnamon rolls can be frozen for up to 30 days in an airtight container or in plastic wrap.
Thaw at room temperature and microwave until they are warm or reheat in a 350 oven until warm and then cover with glaze.
If you haven’t baked the dough, the rolls can be covered in Saran Wrap and refrigerate for up to 3 days.
This would be a perfect make-ahead recipe for a weekend breakfast or when you have company coming to visit.
Ingredients:
- Cold butter – butter is best cold for these sourdough discard cinnamon rolls. It will give your dough a flakiness to it because it will incorporate while it is baking.
- All-purpose flour – Click here for my favorite organic all-purpose flour!
- Sourdough starter discard – for this, try my recipe! So simple, easy, and makes delicious cinnamon rolls!
- Milk – whole milk is best for this recipe! The whole milk will give a thickness that will benefit the texture of your dough. Anything less can work, but it won’t taste as rich.
- Granulated sugar – I love this brand of sugar because it is fair trade!
- Salt – table salt is preferable. But if you only have sea salt, that can be a substitute.
- Baking powder
- Baking soda
Filling:
- Light brown sugar – if you don’t have brown sugar, you can use granulated white sugar. My family prefers the brown sugar.
- Ground cinnamon
- Melted butter – I like to use salted for this recipe, but you can use unsalted if that’s all you have, or if you are watching your sodium intake.
Glaze:
- Powdered sugar
- Melted butter
- Vanilla extract – Pure vanilla extract is the best vanilla to use for this recipe (and any recipe)! This is my favorite!
- Milk – Best to use whole milk to create a thick glaze.
In a large bowl, add your flour. Cut your butter into pats and add to your flour.
Using your hands, or a pastry cutter, work the butter into the dough. Crumbles should resemble pea size.
Add to your flour mixture, sourdough starter, milk, sugar, salt, baking powder and baking soda.
Mix well.
Lightly flour a flat surface and add your dough mixture. Roll your dough to a 12 x 22 inches rectangle.
Melt your butter in a small bowl. Apply to the dough. Mix together your cinnamon sugar, and then sprinkle your cinnamon sugar mixture to your dough evenly, leaving space on the edges.
Roll your dough toward you long ways. Pinch the ends together.
Cut your cinnamon rolls into 12 pieces. I suggest using a sharp knife, or bread knife. Cut in the middle to create two pieces, then cut again to create four pieces, etc. until you have 12!
Place each piece of your cinnamon roll in your skillet with the swirl showing top to bottom. Place evenly so that each cinnamon roll has room. Bake your cinnamon rolls for 35 to 40 minutes or until lightly brown.
While your cinnamon rolls are baking, mixed together all of the ingredients for your glaze.
Set aside.
Once your cinnamon rolls are done remove them from the oven.
Pour the glaze evenly over the cinnamon rolls. Serve and enjoy!
Supplies you may need!
If you don’t have a sourdough starter, King Arthur Flour makes the sourdough and can ship it right to your door. See here for the link!
Our family loves cooking anything and everything in our iron skillet. This is the one we have!
When using an iron skillet, there is a bit of a high maintenance process to preserve the life and season of the skillet. I married a southern boy, so I know all the in’s and out’s (or at least I better! LOL!). Here is a great article on how to clean and maintain your skillet.
If you don’t have an iron skillet, you can easily use any oven safe skillet, or even a 9×13 pan – here are some great options!
If you like this recipe, or want to know how to start your own sourdough starter, click here for the recipe!
Sourdough Discard Cinnamon Rolls
Equipment
- 1 Cast Iron optional
Ingredients
- 8 tablespoons butter cold
- 2 ½ cups all-purpose flour
- ⅓ cup sourdough starter discard
- 1 cup milk
- 1 tablespoon + 1 teaspoon granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Filling:
- ¾ cup light brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter melted
Glaze:
- 1 1/4 cup powdered sugar
- 1 tablespoon butter melted
- 2 teaspoon vanilla extract
- 1 1/2 tablespoons milk
Instructions
- Preheat your oven to 375 degrees. Spray with cooking spray a 12” cast iron skillet.
- In a large bowl, add your flour. Cut your butter into pats and add to your flour. Using your hands, or a pastry cutter, work the butter into the dough. Crumbles should resemble pea size.
- Add to your flour mixture, sourdough starter, milk, sugar, salt, baking powder and baking soda. Mix well.
- Lightly flour a flat surface and add your dough mixture. Roll your dough to a 12 x 22 inches rectangle.
- Filling: Melt your butter in a small bowl. Apply to the dough. Mix together your cinnamon sugar, and then sprinkle your cinnamon sugar mixture to your dough evenly, leaving space on the edges.
- Roll your dough toward you long ways. Pinch the ends together.
- Cut your cinnamon rolls into 12 pieces. I suggest using a sharp knife, or bread knife. Cut in the middle to create two pieces, then cut again to create four pieces, etc. until you have 12!
- Place each piece of your cinnamon roll in your skillet with the swirl showing top to bottom. Place evenly so that each cinnamon roll has room.
- Bake your cinnamon rolls for 35 to 40 minutes or until lightly brown.
- While your cinnamon rolls are baking, mixed together all of the ingredients for your glaze. Set aside.
- Once your cinnamon rolls are done remove them from the oven. Pour the glaze evenly over the cinnamon rolls.
- Serve and enjoy!
