Easy Sourdough Discard Cinnamon Rolls

Imagine the smell of warm cinnamon rolls filling your kitchen, their soft, pillowy texture melting in your mouth. These sourdough discard cinnamon rolls are the perfect way to transform leftover starter into a delightful treat.

The balance of sweet cinnamon filling and tangy sourdough flavor makes every bite unforgettable. Drizzled with a simple icing, they’re a wonderful addition to any breakfast or brunch table.

Why these cinnamon rolls stand out

• The sourdough discard adds a subtle tang, elevating the flavor beyond traditional cinnamon rolls.
• A perfectly soft, fluffy texture is achieved with the right balance of ingredients and rising time.
• The combination of cinnamon, brown sugar, and optional raisins creates a rich, sweet filling that pairs beautifully with the icing.

Ingredients you’ll need

• 1 cup sourdough discard
• 1/2 cup milk
• 1/4 cup sugar
• 1/4 cup melted butter
• 1 large egg
• 3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 cup brown sugar
• 1/4 cup raisins (optional)
• 1/2 cup powdered sugar
• 1-2 tablespoons milk (for icing)

How to make these rolls step-by-step

Start by combining the sourdough discard, milk, sugar, melted butter, and egg in a mixing bowl. Stir until the ingredients are well blended for a smooth base.

In a separate bowl, mix the flour, instant yeast, and salt. Gradually incorporate the dry mixture into the wet ingredients, stirring until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour or until it doubles in size.

Once the dough has risen, roll it out into a rectangle about 1/4 inch thick. Spread softened butter evenly over the surface, then sprinkle with cinnamon, brown sugar, and raisins if you’re using them.

Roll the dough tightly into a log, starting from one edge, and slice it into 12 equal pieces. Arrange the rolls in a greased baking dish and let them rise again for 30 minutes.

Preheat your oven to 350°F (175°C) while the rolls complete their second rise. Bake for 25-30 minutes until they turn golden brown.

While the rolls bake, prepare the icing by mixing powdered sugar with 1-2 tablespoons of milk until smooth. Drizzle the icing over the warm rolls before serving.

Expert tips for perfect rolls

• Use room-temperature ingredients for better yeast activation and even mixing.
• For an extra-soft texture, cover the rolls loosely with foil during the last 10 minutes of baking to prevent over-browning.
• If you prefer a thicker icing, reduce the milk slightly when preparing the drizzle.

Storing and reheating leftovers

Keep leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to a month.

Reheat individual rolls in the microwave for 10-15 seconds, or warm them in the oven at 300°F (150°C) for 5-10 minutes for a freshly baked feel.

Frequently asked questions

Can I make these rolls ahead of time? Yes, prepare the rolls up to the second rise, then refrigerate overnight. Let them come to room temperature before baking.

Do I have to use raisins? No, raisins are optional and can be omitted if you prefer plain cinnamon rolls.