Sourdough Discard Cinnamon Rolls

Amy Coyne

4.97 from 80 votes

Updated Oct 14, 2025

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Sourdough discard cinnamon rolls are the best of both worlds. They’re soft, fluffy, and perfectly gooey with just a hint of sourdough flavor. This easy sourdough discard cinnamon roll recipe uses instant yeast for a quick rise and sourdough discard for flavor — no long fermentation required! The cinnamon-sugar filling and creamy maple frosting melt together in every bite, making these rolls feel like something straight from a bakery.

And if you know me, you know I love bakery-style cinnamon rolls. I’ve been baking my ultimate ooey gooey cinnamon roll recipe for years — for special Thanksgivings, Christmas mornings, and even selling them at our little cottage bakery. Over the past few years, I’ve also been making my 100% sourdough cinnamon rolls for family and friends, and they’ve quickly become a new favorite. So I figured it was about time to combine both of these recipes and bake up the most ooey, gooey, glorious sourdough discard cinnamon rolls!

Sourdough discard cinnamon rolls in a pan on a countertop.

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Table of Contents

Why You’ll Love Sourdough Discard Cinnamon Rolls

  • Quick & Easy – These easy sourdough discard cinnamon rolls come together fast, with no long rise times. You can even freeze the dough to make ahead of time for a stress-free holiday morning breakfast.
  • Discard-Friendly – A perfect way to use up a generous amount (200 grams!) of sourdough discard while still getting a quick rise from instant yeast. Want a 100% sourdough option? Try my Sourdough Cinnamon Rolls instead.
  • Soft, Tender, and Flavorful – These rolls have all the soft, fluffy texture and gooey sweetness of a classic cinnamon roll, with a light sourdough flavor that makes them extra special. For a fruity variation, use the filling from my Strawberry Sourdough Rolls!
  • Family Favorite – These rolls are always a hit and sure to become a go-to treat everyone loves! For another bake, everyone always asks for the recipe, try my Cinnamon Roll Sourdough Focaccia.

Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like this Sourdough Fry Bread and young/fresh discard in sweeter recipes like this Cinnamon Swirl Sourdough Quick Bread.

Important Ingredients

Sourdough discard cinnamon roll Ingredients labeled on a countertop.
  • Sourdough Discard – I use 100% hydration (your starter has been fed equal weights of flour and water) sourdough discard for this recipe. The discard adds a light tang and depth of flavor while helping create that signature soft, tender crumb.
  • Instant Yeast: This recipe uses instant yeast (also called rapid rise or bread machine yeast) to help the dough rise beautifully. Because it’s not a naturally leavened sourdough recipe, commercial yeast gives these rolls their soft, fluffy texture and reliable rise.
  • Bread Flour: I recommend using bread flour for the best structure and height. It gives these rolls their signature pillowy texture. Look for a flour with about 12.5–13% protein content for best results.
  • Whole Milk: Whole milk adds rich flavor and tenderness to the dough. You can substitute 2% milk if desired.
  • Cinnamon Roll Filling: The filling is a mix of softened butter, light or dark brown sugar, cinnamon, and a little flour. Mixing these ingredients together before spreading helps create even, gooey layers of cinnamon goodness throughout each roll.
  • Cinnamon Roll Frosting: A blend of butter, cream cheese, powdered sugar, heavy cream, and both vanilla and maple extract. The maple adds a warm, subtle flavor that makes these cinnamon rolls extra special.

See the recipe card for full information on ingredients and quantities

Substitutions

  • Sourdough Discard: If you’d like to make cinnamon rolls that are 100% sourdough (without commercial yeast), use my recipe for The Best Sourdough Cinnamon Rolls. If you don’t want to use sourdough discard, use the recipe for my Favorite Homemade Cinnamon Rolls.
  • Whole Milk: Whole milk gives these rolls a rich, tender texture. You can substitute 2% milk or even a dairy-free option with great results.
  • Unsalted Butter: I always bake with unsalted butter to better control the salt content. If you’re using salted butter, simply reduce the added salt in the recipe.
  • Instant Yeast: You can substitute active dry yeast instead of instant yeast. If you do, dissolve it in the warm milk (about 110°F) with a teaspoon of sugar first. Let it sit for 5–10 minutes, until foamy, before continuing with the recipe. The rest of the process remains the same; your dough may just take a little bit longer to rise.
  • Bread Flour: This recipe is made and tested with bread flour, which keeps the rolls fluffy and helps them rise tall. If you’d like to substitute all-purpose flour, add a little vital wheat gluten to strengthen the dough and improve the rise.
  • Egg: An egg enriches the dough, adding structure and softness. If you have an egg allergy, you can omit the egg and hold back some flour, adding more as needed to reach a soft, workable dough.
  • Heavy Cream: For extra-soft, gooey rolls, drizzle about 1 tablespoon of warmed heavy cream over the risen rolls right before baking.
  • Raisins and Nuts: Add pecans, walnuts, or raisins on top of the cinnamon filling if desired. They add a lovely texture and flavor variation.
  • Flavors: I have several other sourdough cinnamon roll variations that highlight seasonal flavors throughout the year. Don’t be afraid to use this dough as a base and experiment with different flavor combinations. It’s so versatile.

How to Make Sourdough Discard Cinnamon Rolls

Mix the Dough And Proof

A stand mixer turns dough on a hook.

Step 1: To the bowl of a stand mixer, add the warm milk. Mix the warm milk and instant yeast together. You should notice a light “yeasty” smell within seconds — a sign the yeast is active and ready to work. Add the sourdough discard, melted butter, sugar, eggs, salt, and most of the bread flour, holding about a cup back as you begin kneading the dough with a dough hook on low to medium speed.

A ball of dough is in a mixing bowl covered by plastic wrap and sitting on a heated dough mat.

Step 2:  Knead the dough until it pulls away from the sides of the bowl and forms a smooth, slightly tacky ball. Add flour as needed, a little at a time, until the dough is soft and easy to handle. Knead for 6–8 minutes in a stand mixer or 10–12 minutes by hand until smooth and elastic. Place the dough in a container, cover with plastic wrap or a kitchen towel, and let rise until doubled, about 1 hour. A dough warming mat or a warm oven (with the light on) helps speed up the process.

Note: Weight measurements are always more accurate than volume, but I always like to reserve a bit of flour (about a half cup) so I don’t over-flour my dough. Varieties of flour and the weight of eggs can impact the amount of flour added to dough, so I play it safe. Knead the dough on low speed for about 3-5 minutes. Add the reserved flour as needed.

Shape Sourdough Discard Cinnamon Rolls

Rising dough sits in a bowl next to cinnamon sugar filling and a baking pan.

Step 3: While the dough rises, prepare the cinnamon roll mixture. Mix the softened butter with brown sugar, cinnamon, and flour. The flour helps keep the filling from oozing out too much. Set aside.

A large rectangle of dough is covered with cinnamon filling and sits next to a rolling pin.

Step 4: Once the dough has doubled in size, dump it out on the counter or on a clean work surface. Pat the dough out or use a rolling pin to roll the dough to a 16 by 12-inch rectangle. Spread the cinnamon sugar filling all over the dough, going right up to the edges.

Hands roll the dough on a pastry mat next to a rolling pin.

Step 5: Tightly roll up the dough, pinching the seam to seal.

The log of dough sits on a pastry mat cut into even pieces next to a bench knife.

Step 6: Once the seam is pinched together, Flip the log of dough over and use a sharp knife, bench knife or dental floss to cut the log into 8 equal-sized pieces. Place cut dough in an 8 or 9 inch round baking pan.

Adding Raisins or Nuts: After spreading the cinnamon filling, you can sprinkle on raisins, chopped nuts, or other favorite mix-ins. These add great flavor and texture, though they may cause the rolls to open up slightly while baking — nothing a little frosting can’t fix!

Proof and Bake Discard Cinnamon Rolls

Cinnamon rolls sit in a pan before proofing.

Step 7: Place the pan of cinnamon rolls in a warm place to rise. The rolls will puff up and just about double in size. They will feel light, airy, and not at all dense. If they haven’t risen, do not bake them yet! Let them continue rising. Take a finger and gently press into the side of the roll. If it springs back right away, you need to let the dough rise longer. If it stays indented with just a little bit of spring, they are ready to bake.

Cinnamon rolls that have risen have edges slightly touching in the pan.

Step 8: Pre-heat the oven to 350ºF and bake the cinnamon rolls for about 30 minutes until baked all the way through, lightly golden brown, and the internal temperature registers 190-195ºF.

Extra Gooey Cinnamon Rolls?! For extra gooey cinnamon rolls, pour about 1/4 cup warmed heavy cream over the pan of cinnamon rolls just before putting them in the oven.

Make Ahead Tip: You can make these sourdough discard cinnamon rolls the night before to bake fresh in the morning. After shaping, cover the rolls tightly and refrigerate overnight. In the morning, let them come to room temperature and rise until puffy, then bake as directed. You can also freeze the shaped, unbaked rolls for up to 1 month. Just thaw overnight in the fridge and let rise before baking for that fresh-from-the-oven goodness.

Baked cinnamon rolls sit in a pan before being frosted.

Frost Warm Cinnamon Rolls

Frosted cinnamon rolls are nestled together in the baking pan.

Step 9: Use a hand mixer to prepare the icing. Whip the frosting until it is thick and creamy. The icing on these sourdough discard cinnamon rolls is amazing. There’s no other way to describe it. The perfect ratio of butter and cream cheese. I also highly recommend adding vanilla extract AND maple extract, which really gives a unique taste to the entire cinnamon roll. It is just divine!

Sourdough discard cinnamon roll on a plate with a bite taken out of it.

Step 10: Let the cinnamon rolls cool for about 5 minutes before spreading a large dollop of cream cheese frosting on each cinnamon roll. Enjoy warm.

How to Store Leftovers

Leftover sourdough discard cinnamon rolls can be stored for a few hours at room temperature. After that, I like to freeze them in an airtight container. When you want a cinnamon roll, pull it out, defrost it, and warm it up just a little bit in the microwave. Enjoy!

Amy’s Cinnamon Roll Tips

I’ve made thousands of these cinnamon rolls—literally thousands—and here are my best tips for success:

Mixer: If you don’t have a stand mixer, knead the dough by hand for about 8–10 minutes. The dough is soft and easy to work with, so don’t worry if you’re doing it by hand—it’ll still turn out amazing!

Filling: Mix softened (or slightly melty) butter with brown sugar, cinnamon, and a spoonful of flour before spreading it over the dough. This keeps the filling in place and prevents the rolls from gaping open while baking.

8 Large Rolls or 12 More Regular-Sized: This recipe makes 8 big, bakery-style rolls, but you can also cut the dough into 12 smaller rolls for a more manageable size. I would put the 12 rolls in a 9-inch round pan or a 9 by 13 baking pan.

Tuck the Ends: If you have any wispy ends after cutting, just tuck them underneath each roll before baking so they hold their shape and bake up beautifully.

Make Ahead: These cinnamon rolls freeze wonderfully! You can freeze the cinnamon roll dough before baking or freeze the baked rolls and reheat them later for an easy breakfast.

Variations: Don’t be afraid to get creative with flavors! I love adding brown butter to the frosting or trying seasonal fillings like pumpkin, apple, or strawberry for a fun twist.

Frequently Asked Questions

My dough isn’t rising? Why Not?

The amount of rise and how quickly it will rise depend on the temperature of your dough. Warmer dough will rise faster. Colder dough will rise slower. If your dough isn’t rising, put it somewhere warm and give it the time it needs to rise. Using cold, refrigerated sourdough discard can make the dough colder, slowing down the rise.

Can I make these cinnamon Buns smaller?

Yes. This recipe could easily make 12-16 smaller rolls instead of the 8 larger ones. Roll the dough a little longer and slice it into more rolls. Bake in a 9 by 13 pan.

Why do you add discard to cinnamon rolls?

I’m always looking for creative ways to use my extra sourdough discard (extra unfed sourdough starter), so I put it into sourdough discard recipes. And these sourdough discard cinnamon rolls are one of my favorites. The discard adds moisture, flavor, and a touch of tang. While sourdough discard isn’t active enough to raise bread on its own, it adds wonderful depth to recipes like these cinnamon rolls—plus, it’s a great way to cut down on waste.

Can I refrigerate the dough overnight before baking?

Yes! After the first rise, shape the rolls, cover, and refrigerate overnight. Let them come to room temperature and rise until puffy before baking.

Can I use a glass baking dish?

I prefer using metal baking dishes because I think they bake and conduct heat more evenly. However, glass will work; just make sure to line your pan with parchment paper. You can also use a cast-iron skillet or a ceramic baking dish.

Sourdough discard cinnamon roll on a plate with a bite taken out of it.

If you tried these Sourdough Discard Cinnamon Rolls or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!

Sourdough discard cinnamon rolls in a pan on a countertop.
4.97 from 80 votes

Sourdough Discard Cinnamon Rolls

By: Amy Coyne
Pillowy soft and perfectly ooey gooey, these sourdough discard cinnamon rolls are filled with swirls of cinnamon sugar and topped with creamy maple icing. My kids are obsessed, and they’ve become one of our favorite holiday morning traditions.
Prep: 30 minutes
Cook: 30 minutes
Rise Time: 2 hours
Total: 3 hours
Servings: 8 rolls
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Equipment

Ingredients 

Sourdough Discard Cinnamon Roll Dough

  • 100 grams whole milk, warmed to 100ºF, 2% milk also works, about 1/3 cup plus 2 Tablespoons
  • 55 grams unsalted butter, melted, about 4 Tablespoons
  • 200 grams sourdough discard, 100% hydration, see recipe notes, heaping 3/4 cup
  • 10 grams instant yeast, about 2 teaspoons
  • 60 grams granulated sugar, about 1/3 cup
  • 1 large egg, about 50 grams
  • 7 grams salt, about 1 teaspoon
  • 375 grams bread flour, about 2 3/4 cups

Cinnamon Roll Filling

  • 55 grams unsalted butter, softened, about 1/4 cup
  • 110 grams brown sugar, about 1/2 cup, packed
  • 4 grams ground cinnamon, about 1/2 Tablespoon
  • 5 grams all-purpose flour or cornstarch, about 1/2 Tablespoon

Cinnamon Roll Frosting

  • 55 grams unsalted butter, softened, about 1/4 cup
  • 30 grams cream cheese, about 2 Tablespoons
  • 125 grams powdered sugar, about 1 cup
  • 15 grams heavy cream, about 1 Tablespoon
  • 4 grams vanilla extract, about 1 teaspoon
  • 2 grams maple extract, about 1/2 teaspoon
  • pinch of salt to taste

Instructions 

Sourdough Discard Cinnamon Rolls

  • Mix Dough: Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove to about 100-110ºF. To the bowl of a stand mixer with a dough hook, add the warmed milk. Sprinkle the instant yeast on top of the milk. You should notice a light “yeasty” smell within seconds, and the yeast will start to clump together— a sign the yeast is active and ready to work.
    Add the melted butter, sourdough discard, granulated sugar, egg, salt, and most of the bread flour. Reserve about 60 grams (half a cup) of flour for adding in while the dough mixes so you don't over-flour the dough. Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky, and should all cling to one side of the bowl (or away from the edges, depending on your mixer). Knead for a total of 8-10 minutes until the dough is cohesive and smooth.
    Note: If the sourdough discard is straight from the refrigerator, it can bring down the temperature of the dough, making the dough take longer to rise – use warmer milk if this is the case.
  • First Rise: Move the dough to a large bowl or container and cover. Set in a warm place to rise for about 1-2 hours. How fast the dough rises will depend on how warm the dough is. I like using a dough warming mat or my oven with the light on to keep the dough warm.
  • Mix up the Filling: While the dough rises, make the cinnamon filling. Add the softened butter to a small bowl. Add the brown sugar, cinnamon, and flour. Mix until fully combined and set aside.
  • Shaping: Once the dough has risen and doubled in size, line an 8 or 9-inch round pan with parchment paper. Roll the dough out into an approximate 16 by 12 rectangle. Spread the cinnamon filling all over the dough with your fingers or an offset spatula, making sure to cover up to the edges of the cinnamon roll dough. Starting from one long edge, roll the dough up tightly into a log and pinch the seam to seal. Flip the cinnamon roll over, seam side down. Using a sharp knife or bench scraper, cut the log of cinnamon rolls into 8 equal pieces Place the rolls into the pan
  • Proof the Rolls: Cover the shaped rolls with plastic wrap or a kitchen towel and let them rise until doubled in size and just touching each other, about 1 hour. The exact time will depend on the warmth of your kitchen and dough, so give them time to fully proof before baking.
  • Cinnamon Roll Frosting: Whip together the butter and cream cheese until fully mixed and fluffy. Add the powdered sugar, heavy cream, vanilla extract, maple extract, and salt. Whip together using a mixer until light and fluffy. Set aside.
  • Bake: Once the rolls have puffed up and almost doubled in size, they are ready for the oven. Preheat the oven to 350ºF. If you want an extra gooey cinnamon roll, warm up some heavy cream and drizzle about 1 Tablespoon over the top of each cinnamon roll before sticking the pan in the oven. 
    Bake the cinnamon rolls for about 25-30 minutes until baked all the way through and register about 190-200ºF. Check the middle of a few of the cinnamon rolls by using a knife to pry up a bit of the roll and make sure it is baked to your liking (the center will tell you if it needs more time or is perfectly baked). Let the rolls cool for 5 minutes before covering with frosting. Enjoy!

Video

Notes

Sourdough Discard: I use 100% hydration sourdough discard in this recipe. You can also substitute bubbly sourdough starter in this recipe. Use straight out of the fridge and mix the dough with warmer milk.
Instant Yeast: This recipe uses instant yeast, which can be mixed directly into the dough. If you’re using active dry yeast, be sure to dissolve it in warm milk (about 110°F) with a teaspoon of sugar and let it sit until foamy before adding it to the mixer.
Smaller Rolls: This recipe makes 8 large cinnamon rolls. If you prefer smaller rolls, cut the dough into 12 pieces instead and place them in a 9×13-inch baking pan.

Nutrition

Calories: 524kcal, Carbohydrates: 76g, Protein: 8g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 373mg, Potassium: 115mg, Fiber: 2g, Sugar: 36g, Vitamin A: 662IU, Vitamin C: 0.03mg, Calcium: 52mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Amy Coyne

Hi! I'm Amy. Sourdough lover and Kentucky based mama, sharing my best recipes and tips, one bake at a time. So glad you're here!

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310 Comments

  1. Jennifer Avila says:

    Can you freeze or refrigerate these and cook them at a later date?

    Reply
  2. Deborah says:

    5 stars
    I made these in my bread machine on the dough cycle. They turned out perfect.

    Reply
  3. Patti says:

    Your recipe that has two times and three times changes the grams but it does not change the measurements like cups in tablespoons.

    Reply

    1. That is correct. The website feature will automatically calculate the gram change, but it does not do that for the cup measurements (those have to be doubled manually). We always recommend using gram measurements for the most accurate bake.

      Reply
  4. Donna says:

    Hi Amy,

    I am thinking of making Banana Sourdough Discard Cinnamon Rolls. how much banana would I add and what amount of liquid would I decrease to make up for the moisture of the banana?

    Thank you

    Reply

    1. That’s a fun idea. We haven’t tested that variation, so I don’t have exact amounts to recommend—it will likely take some trial and error to get the balance right. Developing a new recipe usually takes a few rounds of tweaking to dial in the texture, flavor, and rise, but that’s part of the process! Let us know how it turns out!

      Reply