These 30-Minute Sourdough Discard Cinnamon Rolls are soft, fluffy, and packed with cinnamon-sugar goodness. They use sourdough discard, which adds a subtle tang that makes them extra special without any extra work. The best part? You can whip them up quickly, so no long waits for the dough to rise.
I love making these when I have a bit of sourdough starter on hand that needs to be used. Instead of tossing the discard, I turn it into these sweet rolls that everyone loves. They’re the perfect treat when I want something warm and cinnamon-filled but don’t have a ton of time to bake from scratch.
My favorite way to enjoy them is fresh out of the oven with a drizzle of cream cheese glaze on top. They make mornings feel cozy or afternoons extra nice with a cup of coffee or tea. If you want a simple, delightful bakery-style treat that’s quick and uses up sourdough discard, these cinnamon rolls are a must-try!
Key Ingredients & Substitutions
Sourdough discard: This adds a slight tang and moisture to the dough. If you don’t have discard, you can try plain yogurt or buttermilk for a similar effect, though the flavor will be slightly different.
Flour: All-purpose flour works best for this soft texture. For a whole wheat version, swap half or all the flour, but expect a denser roll.
Cinnamon and brown sugar: These give the classic filling flavor. You can use coconut sugar or maple sugar for a different sweetness.
Butter: Butter adds richness to dough and filling. If you want a dairy-free option, use a plant-based spread or coconut oil.
Cream cheese glaze: This adds a creamy sweetness on top. If you prefer, just use powdered sugar and milk glaze or skip the glaze for less sweetness.
How Can I Make These Rolls Quickly Without the Usual Rising Time?
This recipe skips traditional yeast rising by using baking powder and soda along with sourdough discard to get quick lift and tenderness. Here’s the key:
- Mix dry leaveners (baking powder and soda) right before baking to keep them active.
- Keep the dough soft but not too wet; it should be just sticky enough to roll out.
- Roll and cut quickly, then bake right away—no need for proofing time.
- Don’t overwork the dough when kneading to keep it fluffy.
- The sourdough discard adds flavor and slight leavening, so no yeast or long wait needed.
These tips help you get soft, tender rolls in about 30 minutes, perfect for last-minute treats!
Equipment You’ll Need
- Mixing bowl – big enough to mix the sticky dough comfortably without making a mess.
- Measuring cups and spoons – for accurate ingredient amounts so your rolls turn out just right.
- Rolling pin – helps you roll the dough evenly into a rectangle for easy filling and rolling.
- Sharp knife or dental floss – to cut the rolled dough into clean, even slices without squashing.
- 8×8-inch baking dish – perfect size to hold the cinnamon rolls while baking and keeps them soft.
- Whisk or fork – for mixing together the glaze quickly and smoothly.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts to the cinnamon sugar filling for a nice crunch and extra flavor.
- Mix in raisins or dried cranberries with the filling to add natural sweetness and a chewy texture.
- Try swapping cinnamon for pumpkin pie spice or chai spice mix for a warm, cozy twist.
- Spread cream cheese filling (softened cream cheese and sugar) inside before rolling for a richer, tangy surprise.
30-Minute Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
For the Filling:
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 1/3 cup brown sugar, packed
- 2 teaspoons ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1 tablespoon milk (more as needed)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. There’s no need for rising—just mixing, rolling, slicing, baking, and glazing. Perfect for a quick cinnamon roll treat!
Step-by-Step Instructions:
1. Get Ready and Make the Dough:
Preheat your oven to 375°F (190°C) and grease or line an 8×8-inch baking dish. In a big bowl, mix the sourdough discard, flour, sugar, baking powder, baking soda, and salt. Then add the milk, melted butter, and vanilla if you’re using it. Stir everything until you have a sticky dough.
2. Roll Out and Fill the Dough:
Lightly flour your surface and gently turn out the dough. Knead it softly just for a minute to bring it together. Roll the dough into a rectangle around 10 by 12 inches. Spread the softened butter over the dough, then sprinkle the cinnamon and brown sugar evenly on top.
3. Shape, Slice, and Bake:
Starting with the long edge, roll the dough into a tight log. Use a sharp knife to cut the log into 6 even pieces. Place the rolls cut side up in your baking dish, leaving a little space between each. Bake for 20 to 25 minutes, or until they’re golden and cooked through.
4. Make the Glaze and Finish:
While the rolls bake, whisk together powdered sugar, cream cheese, milk, and vanilla to make a smooth glaze. Add a little more milk if it’s too thick. When the rolls come out of the oven, spread or drizzle the glaze on top while they’re still warm. Let them cool just a bit before enjoying!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just thaw your frozen sourdough discard in the fridge overnight or at room temperature before using. Make sure it’s well mixed and at room temperature for best results.
Can I Make These Cinnamon Rolls Ahead of Time?
You can prepare and assemble the rolls a few hours ahead and keep them covered in the fridge. Bake them right before serving for the freshest taste. If baked, store leftovers in an airtight container and reheat gently.
How Should I Store Leftover Cinnamon Rolls?
Keep any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Warm them briefly in the microwave or oven before eating to revive that fresh-baked softness.
Can I Substitute Milk in This Recipe?
Absolutely! Feel free to use any milk alternative like almond, soy, or oat milk. Just make sure it’s unsweetened to keep the flavor balanced.
