Why Make This Recipe
These 30-Minute Sourdough Discard Cinnamon Rolls are a delightful way to use up leftover sourdough discard. They are quick to make, and you’ll have warm, soft, and gooey cinnamon rolls in no time. Plus, they are a perfect treat for breakfast or a snack.
How to Make 30-Minute Sourdough Discard Cinnamon Rolls
Ingredients
- 1 cup sourdough discard (unfed, cold from fridge)
- 1½ cups all-purpose flour (plus up to ½ cup extra, as needed)
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold unsalted butter, cubed
- ⅓ cup milk (plus more if needed)
- 1 tsp vanilla extract
- ¼ cup brown sugar (or more, to taste)
- 1 tbsp ground cinnamon
- 2 tbsp softened unsalted butter
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Directions
Make the Dough: In a large mixing bowl, whisk together 1½ cups of flour, sugar, baking powder, and salt. Add the cold butter and cut it in until the mixture looks like coarse crumbs. Stir in the sourdough discard, milk, and vanilla until a soft, slightly sticky dough forms. If the dough is too sticky, add more flour as needed.
Knead Gently: Turn the dough out onto a floured surface. Knead gently 3–4 times.
Roll and Fill: Roll the dough into a 10×14-inch rectangle. Spread softened butter over the surface. Mix brown sugar and cinnamon, and sprinkle over the dough. Roll tightly from the long side into a log. Slice into 8 rolls.
Optional Chill: Refrigerate sliced rolls for 10–15 minutes if sticky.
Bake: Preheat the oven to 400°F (200°C). Place rolls in a parchment-lined pan. Bake for 15–20 minutes, until golden brown.
Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
Serve: Enjoy warm, soft, and gooey!
How to Serve 30-Minute Sourdough Discard Cinnamon Rolls
These delicious rolls are best served warm. You can enjoy them plain, or drizzle with extra glaze for added sweetness. Pair them with a cup of coffee or tea for an excellent breakfast or snack.
How to Store 30-Minute Sourdough Discard Cinnamon Rolls
If you have leftovers (which is unlikely!), you can store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week, or freeze them for up to 3 months.
Tips to Make 30-Minute Sourdough Discard Cinnamon Rolls
- Make sure your sourdough discard is cold; this helps the dough come together better.
- If you find the dough is too sticky, don’t hesitate to add a little more flour while kneading.
- If you prefer a stronger cinnamon flavor, increase the amount of ground cinnamon in the filling.
Variation
You can customize these cinnamon rolls by adding nuts, raisins, or even chocolate chips to the filling for an extra treat. Experiment with different spices like nutmeg for a different flavor profile.
FAQs
Can I use fed sourdough instead of discard?
Yes, you can use fed sourdough for this recipe, but the texture and flavor may differ slightly.
What if I don’t have baking powder?
You can substitute baking soda with cream of tartar as a leavening agent. Use 1/4 tsp baking soda plus 1/2 tsp cream of tartar for every tsp of baking powder.
Can I make these ahead of time?
Yes! You can prepare the rolls, place them in the pan, cover them, and refrigerate overnight. Bake them fresh in the morning.
30-Minute Sourdough Discard Cinnamon Rolls
- Total Time: 35 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Quick and delightful cinnamon rolls made using sourdough discard, perfect for breakfast or a snack.
Ingredients
- 1 cup sourdough discard (unfed, cold from fridge)
- 1½ cups all-purpose flour (plus up to ½ cup extra, as needed)
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold unsalted butter, cubed
- ⅓ cup milk (plus more if needed)
- 1 tsp vanilla extract
- ¼ cup brown sugar (or more, to taste)
- 1 tbsp ground cinnamon
- 2 tbsp softened unsalted butter
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together 1½ cups of flour, sugar, baking powder, and salt. Add the cold butter and cut it in until the mixture looks like coarse crumbs.
- Stir in the sourdough discard, milk, and vanilla until a soft, slightly sticky dough forms. If the dough is too sticky, add more flour as needed.
- Turn the dough out onto a floured surface. Knead gently 3–4 times.
- Roll the dough into a 10×14-inch rectangle, spread softened butter over the surface.
- Mix brown sugar and cinnamon, and sprinkle over the dough. Roll tightly from the long side into a log. Slice into 8 rolls.
- Optional: Refrigerate sliced rolls for 10–15 minutes if sticky.
- Preheat the oven to 400°F (200°C). Place rolls in a parchment-lined pan and bake for 15–20 minutes, until golden brown.
- Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
- Enjoy warm, soft, and gooey!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg