The Best Sourdough Discard Cinnamon Rolls

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 1.5 tablespoons Granulated Sugar
• 1 teaspoon Baking Powder
• 0.5 teaspoon Baking Soda
• 0.25 teaspoon Salt (pinch)
• 1 cup Milk (whole or 2% works)
• 8 tablespoons Unsalted Butter (cold, cut into cubes for dough)
• 1 tablespoon Vanilla Extract
• 0.33 cup Sourdough Discard (active starter that is just beginning to fall)
• 4 tablespoons Unsalted Butter (softened, for filling spread)
• 1 teaspoon Ground Cinnamon
• 0.66 cup Brown Sugar
• 4 tablespoons Unsalted Butter (softened, for icing)
• 2 tablespoons Milk
• 4 ounces Cream Cheese (softened)
• 1 cup Powdered Sugar
• 1 tablespoon Unsalted Butter (for greasing baking pan)

Instructions

1. Measure All Ingredients

   Gather and measure all dry and wet ingredients, including flour, sugars, leaveners, butter, milk, vanilla, and sourdough discard.

   Time: PT5M

2. Mix Dough

   Add flour, white sugar, baking powder, baking soda, pinch of salt, milk, cold butter cubes, vanilla, and sourdough discard to the stand mixer bowl. Use the dough hook and knead on low speed for 10 minutes until a smooth, slightly sticky dough forms.

   Time: PT10M

3. Prepare Work Surface

   Lightly flour a clean countertop or large cutting board. Sprinkle a little flour on your hands.

   Time: PT2M

4. Roll Out Dough

   Turn the dough onto the floured surface and roll it to about ¼‑inch thickness, shaping it into a rectangle as even as possible.

   Time: PT10M

5. Add Filling

   Spread the softened 4 Tbsp butter over the rolled dough. Sprinkle evenly with 1 tsp ground cinnamon and 2/3 cup brown sugar.

   Time: PT5M

6. Roll and Cut

   Roll the dough tightly into a log, then use a pizza cutter (or sharp knife) to cut the log into equal strips (about 1‑inch thick).

   Time: PT5M

7. Grease Baking Pan

   Generously butter the 9×13‑inch baking pan, ensuring the bottom and sides are coated.

   Time: PT2M

8. Arrange Rolls in Pan

   Place the cut rolls into the greased pan, leaving about 1 inch of space between each roll for a little rise.

   Time: PT5M

9. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

10. Bake Rolls

    Bake the cinnamon rolls for 20‑25 minutes, or until the tops are golden brown and the centers are cooked through.

    Time: PT25M

    Temperature: 375°F

11. Prepare Icing

    While the rolls bake, combine 4 Tbsp softened butter, 2 Tbsp milk, 4 oz softened cream cheese, and 1 cup powdered sugar in a bowl. Whisk (or beat with a mixer) until smooth and creamy.

    Time: PT5M

12. Ice the Warm Rolls

    Remove the rolls from the oven, let them sit for 5 minutes, then drizzle or spread the cream‑cheese icing over the warm rolls so it melts into the surface.

    Time: PT5M

13. Serve

    Serve the cinnamon rolls warm. Store leftovers as directed.

    Time: PT0M

Nutrition Facts

Calories

354

Protein

2 g

Carbohydrates

19 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquid)
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Baking Soda: Potassium Bicarbonate
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Milk: Almond Milk, Soy Milk (may affect flavor)
• Instead of Unsalted Butter: Margarine, Vegetable Shortening
• Instead of Vanilla Extract: Almond Extract (use half amount)
• Instead of Sourdough Discard: Buttermilk (same amount)
• Instead of Unsalted Butter: Margarine
• Instead of Ground Cinnamon: Cinnamon Sugar (adjust sugar)
• Instead of Brown Sugar: White Sugar + Molasses
• Instead of Unsalted Butter: Margarine
• Instead of Milk: Heavy Cream (use less)
• Instead of Cream Cheese: Neufchatel Cheese, Greek Yogurt (thinner)
• Instead of Powdered Sugar: Confectioners' Sugar
• Instead of Unsalted Butter: Cooking Spray

Equipment Needed

• Stand Mixer with Dough Hook
• Mixing Bowl
• Measuring Cups and Spoons
• Rolling Pin
• 9x13-inch Baking Pan
• Pizza Cutter or Sharp Knife
• Oven
• Whisk or Electric Mixer
• Spatula

Critical Steps — Do Not Skip

• Kneading the dough for a full 10 minutes to develop structure
• Rolling the dough to an even ¼‑inch thickness
• Evenly spreading butter, cinnamon, and brown sugar for uniform flavor
• Cutting the rolled dough into equal strips before baking
• Baking at the correct temperature (375°F) until golden brown

Chef Tips from the Video

• Use cold butter in the dough for a tender crumb; the butter creates little steam pockets while baking.
• If you prefer a richer flavor, substitute half of the milk with heavy cream.
• For extra caramel notes, add a tablespoon of brown sugar to the dough itself.

Troubleshooting

Storage

Refrigerator: Store baked rolls in an airtight container for up to 3 days. Reheat gently before serving.

Freezer: Freeze unbaked rolls (still in the pan) for up to 2 months. Thaw overnight in the fridge, then bake as directed.

Room temperature: If eaten the same day, keep uncovered on the counter for up to 4 hours.

Make-Ahead Tips

• The dough can be prepared up to the rolling stage, wrapped tightly, and refrigerated for up to 24 hours.
• Unbaked rolls freeze well; thaw completely before baking.
• Icing can be made a day ahead and stored in the refrigerator; bring to room temperature and whisk before using.

Frequently Asked Questions