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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 discard sourdough cinnamon rolls are perfect for those moments when you want that signature sourdough flavor without the long fermentation.
This recipe uses baking soda and baking powder to get a quick rise without kneading and proofing time, but still yields that classic cinnamon roll taste we known and love.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings 12

Equipment

  • stand mixer with hook attachment or strong hands!
  • Measuring cups and spoons
  • digital kitchen scale for precise measurements
  • 2 Mixing bowls
  • Rolling Pin
  • sharp knife or pizza wheel to cut cinnamon rolls
  • 9x13 baking pan
  • Spatula to spread butter and icing
  • hand beaters for icing

Ingredients
  

Cinnamon Roll Dough

Wet Ingredients:

  • 1/4 cup (57g) unsalted butter softened
  • 1 (50g) whole egg room temperature
  • 1/2 cup (120g) sourdough starter or discard (100 % hydration) past peak or straight from the fridge
  • 1 cup (240)g whole milk or buttermilk
  • 1/4 cup (60g) sour cream or whole milk Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/4 cup (50g) granulated white sugar

Dry Ingredients:

  • 3 3/4 cups (470g) all-purpose flour or bread flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt

Filling:

  • 1/2 cup (117g) unsalted butter, softened
  • 1/2 cup (120g) brown sugar
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon ground cinnamon
  • 1/8 teaspoon sea salt

Cream Topping:

  • 1/3 cup (80g) heavy cream

Cream Cheese Icing:

  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 cup (120g) powdered or confectioner's sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 2-3 Tablespoons (30-45g) milk or cream adjusted as desired for consistency

Instructions
 

Mix 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.
    1 (50g) whole egg, 1/2 cup (120g) sourdough starter or discard (100 % hydration), 1 cup (240)g whole milk, 1 teaspoon vanilla extract, 1/4 cup (50g) granulated white sugar, 1/4 cup (60g) sour cream
  • 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.
    3 3/4 cups (470g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon sea salt
  • 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.
    1/4 cup (57g) unsalted butter
  • If desired, you can cover and refrigerate dough overnight for optimal fermentation. Otherwise, proceed with the recipe as listed below.

Mix Cinnamon Sugar Filling:

  • In a bowl combine your brown sugar, flour, salt and cinnamon to make your filling. Set aside.
    1/2 cup (120g) brown sugar, 1 Tablespoon all-purpose flour, 1 Tablespoon ground cinnamon, 1/8 teaspoon sea salt

Shape and Bake Rolls:

  • 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 12x20 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.
    1/2 cup (117g) unsalted butter, softened
  • 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 9x13 baking pan.
  • Drizzle 1/3 cup heavy cream over the top of the rolls.
    1/3 cup (80g) heavy cream
  • Bake rolls for 25-30 minutes and remove when golden and centers of rolls have set. Allow to cool while you prepare your icing.

Make Cream Cheese Icing:

  • Beat the cream cheese and butter together with hand mixers until smooth and fluffy.
    4 oz (113g) cream cheese, softened, 1/4 cup (57g) unsalted butter, softened
  • Add vanilla and salt. Mix into frosting with beaters.
    1/2 teaspoon vanilla extract, 1/8 teaspoon sea salt
  • Add powdered sugar and beat until smooth. Beat in cream and adjust as needed for desired consistency.
    1 cup (120g) powdered or confectioner's sugar, 2-3 Tablespoons (30-45g) milk or cream
  • Scoop icing onto slightly cooled rolls and gently spread icing and serve rolls warm.

Notes

Note: only use full fat sour cream or Greek yogurt, low-fat alternatives don't work in this dough.