These 30-Minute Sourdough Discard Cinnamon Rolls are a total game-changer when you want a quick, tasty treat with that classic warm cinnamon flavor. They use sourdough discard right in the dough, which gives the rolls a nice tangy depth that pairs perfectly with the sweet, gooey cinnamon filling. Plus, they’re soft and fluffy, so every bite feels like a cozy hug.
I love making these when I’m short on time but still feeling fancy. Using sourdough discard means you’re reducing waste, which feels good, and you don’t have to wait around for the dough to rise all day. I usually mix up the dough, roll them out, and have them baking before I know it. Oh, and the cinnamon-sugar filling? Sprinkle it liberally—I never skimp because that’s where the magic really happens.
My favorite way to enjoy these is fresh out of the oven with a drizzle of simple glaze on top. They’re perfect for a weekend breakfast or an afternoon snack with a cup of coffee. Honestly, once you try these quick sourdough cinnamon rolls, you might find yourself making extra sourdough discard just so you can whip up another batch!
Key Ingredients & Substitutions
Sourdough Discard: This adds a subtle tang and moisture. If you don’t have discard, you can use plain yogurt or buttermilk for a slight tanginess. Just keep the amount the same.
Flour: All-purpose flour works great here, but whole wheat flour can be used for a nuttier flavor. Just expect a denser roll and maybe add a splash more milk.
Baking Powder & Baking Soda: These are the leavening heroes since there’s no yeast rise time. Make sure your baking soda is fresh for that perfect lift.
Butter & Milk: Butter adds richness, and milk keeps the dough tender. If you need a dairy-free option, try coconut oil instead of butter and any plant milk you like.
Cinnamon & Brown Sugar Filling: Classic combo! You can adjust cinnamon to your taste or even add a pinch of nutmeg or cloves for extra warmth.
Powdered Sugar Glaze: Simple and sweet. For a twist, swap vanilla for maple syrup or a little citrus zest for a bright note.
How Can I Shape and Cut the Rolls Without Squishing the Dough?
Rolling and slicing quickly helps the dough stay fluffy and nicely shaped. Here’s my go-to method:
- After rolling the dough into a rectangle, spread butter and sprinkle filling while it’s still easy to roll.
- Start rolling from the longer edge to create a tight log, but don’t roll too fast or you might tear the dough.
- Use a sharp knife and a gentle sawing motion to cut the log into even slices. A clean cut keeps rolls round and neat.
- If the dough sticks to the knife, wipe it clean between cuts to prevent squishing or messing up the rolls.
Arranging rolls with some space between allows them to puff up in the oven without sticking too much. Brushing melted butter on top before baking gives a golden crust and keeps the rolls tender.
Equipment You’ll Need
- Mixing bowl – roomy enough to mix dough without making a mess.
- Rolling pin – helps you roll the dough evenly into a rectangle.
- Sharp knife or dental floss – cleanly slices the dough log into neat rolls.
- 8×8-inch baking pan – fits all the rolls snugly for even baking.
- Whisk – perfect for mixing the glaze smooth and lump-free.
Flavor Variations & Add-Ins
- Add chopped nuts (like pecans or walnuts) to the cinnamon sugar for crunch and flavor.
- Stir in raisins or dried cranberries in the filling for a fruity burst.
- Mix some cream cheese into the glaze for a richer, tangy topping.
- Swap cinnamon for pumpkin pie spice or cardamom for a cozy seasonal twist.
30-Minute Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 3 tablespoons melted butter (plus more for brushing)
- 1/3 cup milk (room temperature)
For the Filling:
- 3 tablespoons unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to bake. You’ll mix up the dough, roll it out, add the cinnamon filling, roll and slice the dough, then bake to golden perfection. Finally, drizzle the sweet glaze on top and enjoy warm cinnamon rolls in just half an hour!
Step-by-Step Instructions:
1. Preparing the Dough:
Preheat your oven to 375°F (190°C). Prepare an 8×8 inch baking pan by lining it with parchment paper or lightly greasing it. In a large bowl, mix the sourdough discard, flour, sugar, baking powder, baking soda, and salt together well. Then add the melted butter and room temperature milk. Stir until a soft, slightly sticky dough forms.
2. Rolling and Filling the Dough:
Lightly flour your clean work surface. Roll the dough into a rectangle about 10×12 inches. Spread the softened butter all over the surface evenly. In a small bowl, combine brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
3. Rolling, Cutting, and Baking:
Starting from one of the longer edges, roll the dough tightly into a log. Using a sharp knife, slice the roll into 9 even pieces. Place the rolls cut side up in your prepared pan, leaving a small space between each. Brush the tops lightly with melted butter. Bake for 20-25 minutes, until golden brown and cooked through.
4. Making the Glaze and Finishing:
While the rolls bake, whisk together powdered sugar, milk or cream, and vanilla extract to make a smooth glaze. Adjust the thickness by adding more milk or powdered sugar as needed to achieve a drizzle-able texture. When rolls are done, remove from the oven and let cool for 5 minutes. Drizzle the glaze on top while they are still warm, letting it melt into the swirls. Serve and enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just thaw the sourdough discard overnight in the fridge or at room temperature before using it. Make sure it’s fully thawed and well stirred for the best dough texture.
Can I Make These Cinnamon Rolls Ahead of Time?
You can prepare the dough and assemble the rolls, then cover and refrigerate for up to 8 hours before baking. Bring them to room temperature before baking to ensure even cooking.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Replace the Milk with a Non-Dairy Alternative?
Absolutely! Use any plant-based milk like almond, soy, or oat milk in the same amount. Just make sure it’s at room temperature to help the dough come together smoothly.
