Easy Sourdough Discard Cinnamon Rolls
Quick no-rise sourdough discard cinnamon rolls with gooey brown sugar filling and simple vanilla glaze. Ready in about 45 minutes.
If you're like me and always have extra sourdough discard, these cinnamon rolls are a game-changer. They're light, fluffy, gooey, and come together in under an hour—no yeast, no long rise times.
Why this works
This is a chemical-leavened dough that still gets great flavor from unfed discard. Baking powder and baking soda provide the lift so the rolls go straight from assembly to oven.
Ingredients
- Cold butter
- 8 Tbsp (113 g)
- All-purpose flour
- 2½ cups (plus ¼–½ cup extra for rolling)
- Sourdough discard (unfed)
- ⅓ cup
- Milk
- 1 cup
- Granulated sugar
- 1 Tbsp
- Salt
- ¾ tsp
- Baking powder
- 1 tsp
- Baking soda
- ½ tsp
- Light brown sugar (filling)
- ¾ cup
- Ground cinnamon
- 2 tsp
- Butter, melted (filling)
- 4 Tbsp
- Powdered sugar (glaze)
- 1¼ cups
- Butter, melted (glaze)
- 1 Tbsp
- Vanilla extract
- 2 tsp
- Milk (for glaze)
- 1½ Tbsp, adjust for consistency
Method
- Preheat the oven to 375°F (190°C). Lightly grease a cast iron skillet or 9x13-inch baking pan.
- In a large bowl, cut the cold butter into the flour until the mixture resembles pea-sized crumbs.
- Stir in the sourdough discard, milk, granulated sugar, salt, baking powder, and baking soda until a soft (slightly sticky) dough forms.
- Turn the dough onto a lightly floured surface and roll into a rectangle approximately 12 × 22 inches.
- Brush the melted butter evenly over the dough. Mix the brown sugar and cinnamon and sprinkle generously over the surface.
- Starting from one long side, roll up the dough tightly. Pinch the seam to seal, then slice into 12–15 equal pieces (about 1 inch thick).
- Arrange the rolls close together in the prepared pan. Bake for 35–40 minutes until golden brown on top.
- While the rolls bake, whisk the powdered sugar, melted butter, vanilla, and milk until smooth. Drizzle or spread over the warm rolls right out of the oven.
Baker notes
- The dough is supposed to feel a little sticky — add a light dusting of flour to your hands or the surface as needed.
- For extra richness, stir a little cream cheese into the glaze or a splash of maple syrup into the filling.
- These taste even better the next day. Store airtight at room temperature up to 2 days or in the fridge up to 5 days.
Where to go next
This quick discard recipe is perfect for busy days. For more ways to use up starter, see sourdough discard cookies and sourdough discard focaccia.
Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.