Have you ever had a craving strike you? Well, I was walking through the mall one day and smelled fresh Cinnabons wafting through the air- and instantly I craving a fresh cinnamon roll. I went home and went to work to make the fastest version of a cinnamon roll I could (with my sourdough starter of course).

These sourdough cinnamon roll muffins combine the nostalgic swirl of a classic cinnamon roll with the rustic flavor and texture of sourdough discard. Baked in a muffin tin, they’re individually portioned with gooey centers and a rich cream cheese glaze piped on top. With a soft, slightly tangy dough and warm cinnamon-brown sugar filling, these muffins are the ultimate comfort dessert for those times you want bakery-level results within an hour.

Why You’ll Love This Recipe:

This recipe strikes the perfect balance of tender crumb, caramelized swirls, and tangy glaze. It uses sourdough discard to add depth and complexity without needing a full rise or long ferment. The muffin shape gives you that chewy edge and soft center in every single portion – no slicing required. These muffins are guaranteed crowd pleasers- I promise!

 Tools You’ll Need:

• Stand mixer with dough hook- (or strong hands!)
• Mixing bowls– one for dough and one for icing
• Whisk– for mixing wet ingredients
• Measuring cups and spoons– for measuring ingredients
• Digital scale (optional)- for accurate measurements
• Rolling pin– for rolling out dough
• Sharp knife or pastry wheel– for cutting dough
• 12-cup muffin tin– I love this pan from USA Bakeware linked here
• Parchment paper muffin liners– I use these liners linked here
• Small offset spatula- for spreading butter and icing
• Hand mixer- for mixing the glaze
• Piping bag or zip- for piping icing

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Gather Your Ingredients:

• Unsalted butter – Adds richness and softness to the dough. Works in filling to help sugar adhere to dough and provide caramelization.

• Egg yolk – Enriches and binds the dough.

• Sourdough discard – Brings depth of flavor and tenderness. Essential for fermentation of you choose to do an overnight ferment.

• Cold buttermilk or milk – Provides moisture and balances tang. Butter milk makes dough extra tender.

• Vanilla – Enhances overall flavor.

• All-purpose flour – Provides structure to your dough.

• Baking powder + baking soda – Extra lift and tenderness. This works in place of yeast to help the dough rise.

• Salt – Balances sweetness and enhances flavor.

• Granulated sugar – Sweetens dough and aids browning.

• Brown sugar – Caramelizes and adds molasses depth to the filling.

• Cinnamon – The star of the show- adds warmth and spice to the filling.

• Cream cheese – adds tangy creaminess to the icing to give it that nostalgic classic taste.

• Powdered sugar – Sweetens and thickens the icing. Do not use granulated white sugar as a substitute, icing will be grainy.

• Half and half – Adjusts glaze consistency; you can substitute with cream or milk but watch for how it affects the consistency and adjust accordingly.

 Sourdough Cinnamon Roll Muffins

Dough

• 1/4 cup (57 g) unsalted butter, softened
• 1 large egg yolk
• 1/2 cup (120 g) sourdough discard
• 1 cup (240 g) cold buttermilk or milk
• 1 tsp vanilla extract
• 3 1/4 cups (400 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/4 cup (50 g) granulated sugar

Cinnamon Sugar Filling

• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) brown sugar, packed
• 1 Tbsp ground cinnamon
• 1 Tbsp flour

Cream Cheese Glaze

• 4 oz (113 g) cream cheese, softened
• 1/2 tsp vanilla extract
• 1/4 cup (57 g) salted butter, softened
• 1/2 cup (60 g) powdered sugar
• 2 Tbsp (30 g) half and half, plus more as needed

 Instructions

1. Make the Dough

In a large bowl, whisk together the egg yolk, sourdough discard, milk, vanilla, and sugar until well combined. It’s okay if discard doesn’t fully dissolve.

In another bowl add the flour, baking powder, baking soda, and salt. Whisk together dry ingredients, and add to your wet ingredients. Mix with a dough hook or your hands until a shaggy dough forms.

Add the softened butter in 1 Tablespoon pats all over the dough and knead with your hands for a few minutes until dough is smooth and butter is incorporated.

Optional overnight fermentation: If you want to ferment dough, cover bowl with plastic and transfer to refrigerator overnight. Remove from refrigerator when ready to bake muffins, and allow to rest 30 minutes prior to shaping. If you want to make these same-day, skip this step and proceed.

2. Shape and Bake Muffins

In a bowl combine your brown sugar, flour, salt and cinnamon to make your filling. Set aside.

Preheat your oven to 350 F (175C).

Flour your work surface very well and place dough on work surface. Flour top of dough before rolling out to prevent sticking. Roll the dough into a rectangle about 12×20 inches. The bottom of your rectangle should be the 20 inch edge. Spread the surface with 1/2 cup softened unsalted butter, leaving a 1/2 inch border at the top of the dough rectangle.

Spread the brown sugar cinnamon filling over the butter evenly.

Slice or cut rectangle into 12 even strips using a sharp knife or a pizza cutter. Roll up slices tightly from the long side (20-in edge) to form a cinnamon roll. Transfer rolls to 12-cup muffin tin that has been greased or lined with parchment muffin liners.

Bake rolls for 25-30 minutes and remove when golden and centers of rolls have set. Allow to cool while you prepare your icing.

3. Making the Cream Cheese Glaze

Beat the cream cheese and butter together with hand mixers until smooth and fluffy.

Add vanilla and salt. Mix into frosting with beaters.

Add powdered sugar and beat until smooth. Beat in cream and adjust as needed for desired consistency.

Scoop or pipe icing onto slightly cooled muffins and gently spread icing and serve warm.

 FAQ’s:

Can I use active starter instead of discard?

Yes. The recipe relies on chemical leaveners, not the starter.

Do I need a proofing rest after shaping?

No. This dough relies on baking soda and baking powder to rise.

What if I don’t have buttermilk?

Substitute whole milk.

 Storage Directions:

Room temperature– Store glazed muffins in an airtight container up to 2 days.

Refrigerator- Keep 4–5 days; reheat lightly before serving.

Freezer– Freeze unglazed rolls up to 2 months. Thaw at room temperature, warm, then glaze.

Yields 12 muffins