Sourdough Discard Cinnamon Rolls (1 hour recipe)

Imagine tender, flaky cinnamon rolls with a rich, buttery filling and a tangy cream cheese glaze – all in just one hour. These sourdough discard cinnamon rolls are perfect for those moments when you want that signature sourdough flavor without the long fermentation.

This recipe is one that I hold dear- with many tweaks and countless trials to make this dough what it is today, I have finally developed a Sourdough Discard Cinnamon Roll that is tender and fluffy and ready in no time. For those mornings that you need something warm and cozy without all of the effort, or you need dessert for guests in a quick pinch- this recipe is going to be your go-to.

Why You’ll Love This Recipe:

This discard dough is easy to mix up with ingredients readily on hand, and can be shaped and baked right away or covered and refrigerated for longer fermentation if desired. Skip all of the kneading and stretch and folds- just mix your dough, roll, shape and bake.

Whip up an easy cream cheese icing while your rolls bake, and you’ll have everyone thinking you slaved for hours over these cinnamon rolls!

Tools You’ll Need:

1. Stand mixer with hook attachment (or strong hands!)- to mix dough.
2. Measuring cups and spoons– to measure smaller ingredients.
3. Digital scale– for accurate measurements.
4. Mixing bowls- to mix dough, filling, and icing.
5. Rolling pin- to roll out your dough.
6. Sharp knife or pizza wheel- to cut dough for rolls.
7. 9×13 baking pan- I love this pan here from USA https://amzn.to/45hReWn.
8. Spatula- to spread icing.
9. Tape measure or ruler- for precise measurements when shaping rolls.

Gather Your Ingredients:

1. Unsalted butter – Adds richness and tenderness to the dough. Helps the cinnamon sugar mixture caramelize.
2. Egg – Provides structure and helps bind the dough.
3. Sourdough discard– Adds moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
4. Whole milk – Adds moisture and a slight tang, aiding in tenderness. Can be substituted for buttermilk.
5. Sour cream – Enhances softness and structure. This is the secret ingredient to a tender crumb. You can substitute for whole milk Greek yogurt, but a word of caution avoid anything that is non-fat or it won’t have the same results.
6. Vanilla extract – Adds depth of flavor to rolls and icing.
7. All-purpose flour – Provides structure and stability. You can substitute bread flour but I like the softness all-purpose gives the dough.
8. Baking powder – Helps with lift and rise.
9. Baking soda – Balances acidity from the sourdough discard and buttermilk.
10. Sea salt – Enhances overall flavor.
11. Granulated sugar – Adds sweetness and helps with browning.
12. Brown sugar – Adds sweetness and caramel texture to the filling.
13. Ground cinnamon – adds warmth and spice to the filling giving the rolls the signature taste of a classic cinnamon roll.
14. Cream cheese– Creates a creamy, tangy fluffy icing we know and love to top the rolls.
15. Heavy Cream- to lock in moisture in rolls while baking.
16. Powdered sugar – Sweetens and thickens the glaze. Do not use granulated sugar in the glaze or it will be grainy.

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Now let’s make cinnamon rolls!

Instructions

1. Make the Dough

In a large bowl, whisk together the egg, sourdough discard, milk, vanilla, sour cream, 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.

If desired, you can cover and refrigerate dough overnight for optimal fermentation. Otherwise, proceed with the recipe as listed below.

2. Shape and Bake Rolls

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 to form a cinnamon roll. Transfer rolls to a greased 9×13 baking pan.

Drizzle 1/3 cup heavy cream over the top of the rolls.

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 icing onto slightly cooled rolls and gently spread icing and serve rolls warm.

These no-rise sourdough discard cinnamon rolls are soft, buttery, and bursting with flavor in every bite. Perfect for spontaneous brunches, spring gatherings, or those cozy mornings when you want something warm, sweet, and just a little extra special.

Yields 12 cinnamon rolls

How to Store:

Room temperature- Store covered at room temperature for 1–2 days.

Refrigerator- up to 5 days. Gently reheat to enjoy.

Freezer- Store unglazed rolls wrapped tightly in plastic up to 2 months. Defrost, warm gently in the oven, and glaze fresh.

FAQ’S:

Can I make these ahead?

Yes! Shape the rolls and place in the pan, cover tightly, and refrigerate overnight. Bake in the morning.

Do I need active starter?

Nope. This is a discard recipe. Baking powder + soda are your main rising agents.

Can I make these without sour cream?

Yes, substitute full-fat Greek yogurt for the same tenderness.