These Sourdough Discard Cinnamon Rolls are soft, fluffy, and packed with rich cinnamon flavor, making them the perfect special occasion breakfast or weekend treat. This easy sourdough discard recipe gives the rolls a subtle tang, creating a deeper flavor than traditional cinnamon rolls.

Whether you’re baking them for Christmas morning, a cozy brunch, or just because you love homemade cinnamon rolls, this delicious recipe is worth every bite!

Close-up image of Sourdough Discard Cinnamon Rolls topped with cream cheese frosting.

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We love cinnamon rolls in our house! One of my sons is absolutely obsessed, these are his favorite, and he can easily eat four at a time! With how soft and fluffy they are, I can’t blame him, LOL!

My family also love Sourdough Discard Pancakes, Sourdough Discard Brownies, and Dutch Oven Sourdough Bread.

A baking pan filled with freshly baked cinnamon rolls topped with white icing. The rolls are golden brown and arranged closely together, offering a gooey and appetizing appearance. A striped cloth is partially visible underneath the pan.

What you’ll love about this Sourdough Cinnamon Rolls Recipe:

Soft & Fluffy: These are the best cinnamon rolls with a pillowy texture and gooey center. Soooo yummy!!
Great Make-Ahead Option: Let the dough rise overnight and bake the next morning for fresh, warm rolls.
Perfect for Special Occasions: Whether for Christmas morning, birthdays, or just because, these rolls always impress!

A close-up of freshly baked cinnamon rolls with creamy icing on a white wooden surface. A few cinnamon sticks are placed nearby, and a striped cloth is partially visible. In the background, more cinnamon rolls are in a dish.

Recipe Ingredients

You’ll need the following ingredients to make these amazing Sourdough cinnamon rolls]

For the Dough:
All-purpose flour
Active dry yeast
Sugar
Baking powder
Salt
Sourdough discard (room temperature)
Whole Milk (warmed to 110°F)
Butter (melted and cooled slightly)
Egg (room temperature)
For the Filling:
Butter (softened)
Brown sugar
Granulated sugar
Ground cinnamon
For the Cream Cheese Frosting:
Cream cheese (softened)
Butter (softened)
Powdered sugar
Vanilla extract

An assortment of baking ingredients labeled and arranged on a light surface, including bowls of flour, sugars, sourdough starter, milk, yeast, butter, egg, cream cheese, melted butter, salt, vanilla, baking powder, and cinnamon.

INGREDIENT NOTES:

Sourdough Discard: This is a great way to use up extra discard, adding a subtle tang while keeping the cinnamon buns extra soft.
Flour Options: For a heartier texture, swap some all-purpose flour with bread flour or whole wheat flour.
Yeast & Leavening Agents: Using commercial yeast along with the sourdough discard ensures a reliable rise, giving you the fluffiest rolls possible.

HOW TO MAKE SOURDOUGH DISCARD CINNAMON ROLLS STEP-BY-STEP:

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

Step 1: In a large bowl, whisk together the dough ingredients: flour, yeast, sugar, baking powder, and salt.

Step 2: In a separate bowl, whisk the sourdough discard, warm milk, melted butter, and egg until smooth.

Step 3: Add the wet ingredients to the dry ingredients and mix until a soft dough forms.

Step-by-step baking process: flour and sugar in a bowl, mixed dry ingredients, eggs added, blended mixture, wet ingredients combined, and final dough ready for baking.

Step 4: Transfer the dough to a floured work surface and knead for about 5 minutes until smooth and elastic. If using a bowl of a stand mixer, knead with a dough hook attachment on medium speed for the best results.

Step 5: Place the dough in a greased large bowl, cover with plastic wrap, and let it rise in a warm spot for the first rise, about 1 hour, or until doubled in size.

Step 6: Roll the dough into a large rectangle on a floured surface using a rolling pin.

Step 7: Spread softened butter evenly over the top of the dough.

A six-step image series showing dough preparation: 1) A ball of mixed dough on a pastry mat. 2) Dough balled up on the mat. 3) Dough in a bowl. 4) Dough risen in the bowl. 5) Rolled out dough on the mat. 6) Dough spread with butter.

Step 8: In a small bowl, mix the cinnamon sugar mixture: brown sugar, granulated sugar, and cinnamon. Sprinkle it evenly over the butter.

Step 9: Roll the dough tightly from the long side, using a bench scraper to help lift it if needed. Pinch the seam to seal.

Step 10: Using a sharp knife or unflavored dental floss, cut the roll into 12 equal slices.

Step 11: Place rolls in either a greased cast iron skillet or a 9×13-inch baking dish, depending on your preference.

Step 12: Cover and let the rolls rise for a second rise about 45-60 minutes, until puffy and nearly doubled in size.

A collage of six images showing the steps for making cinnamon rolls. Ingredients include sugar, cinnamon, and butter. Images show the process from mixing ingredients to spreading cinnamon on dough and making cream cheese frosting in a bowl.

Step 13: Preheat oven to 375°F. Bake in either a cast iron skillet or baking dish for 20-25 minutes, until the rolls are golden brown on top.

Step 14: While the rolls bake, beat cream cheese and butter together until smooth.

Step 15: Add powdered sugar and vanilla, mixing until light and fluffy.

Step 16: Spread the frosting over the warm cinnamon rolls before serving.

A black round baking dish with unbaked cinnamon rolls arranged in a circular pattern. The rolls have spiraled layers of dough and cinnamon filling. The dish has a white handle and is placed on a light gray surface.

A white cast iron skillet containing nine uncooked cinnamon rolls arranged in a circular pattern sits on a light grey countertop.

A top view of freshly baked cinnamon rolls arranged in a circular pattern in a round skillet. The rolls are golden brown and neatly spiraled, sitting on a light, textured surface.

A pan of freshly baked cinnamon rolls topped with creamy icing, accompanied by a cup of coffee, a striped napkin, a small plate with two forks, and a dish with cinnamon sticks on a light surface.

PRO TIP:

Want quick cinnamon rolls without yeast? Use a biscuit-style dough with baking powder as the leavening agent. This skips the rise time but still gives you soft, tender cinnamon rolls in a fraction of the time!

Freshly baked cinnamon rolls with white icing on a wooden board, accompanied by cinnamon sticks. A striped cloth and a cup of coffee are nearby, enhancing the cozy breakfast setting.

Storage and Reheating

Storage: Keep leftover cinnamon rolls in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.

Reheating: Warm in the microwave for 10-15 seconds or in the oven at 300°F for 5-7 minutes to restore their soft texture.

Freezing: Freeze unfrosted rolls in a freezer-safe bag for up to 3 months. Thaw at room temperature, then reheat and frost before serving.

Make-Ahead Option: Prepare the rolls the night before, let them rise in the fridge overnight, and bake the following morning.

A round baking dish filled with freshly baked cinnamon rolls topped with creamy white icing. One roll is missing, revealing a soft, fluffy interior. The rolls are golden brown, with swirls of cinnamon visible beneath the icing.

Additions & Substitutions

ADDITIONS:

Chopped Nuts: Add pecans or walnuts to the filling for a bit of crunch.
Raisins or Dried Cranberries: Mix them into the cinnamon sugar filling for added texture.
Heavy Cream: Brush the tops of the rolls with heavy cream before baking for a softer, golden crust.

SUBSTITUTIONS:

Sourdough Discard: If you don’t have sourdough discard, swap it with an extra 1/4 cup of milk and 1 tablespoon of flour.
Flour: Use bread flour instead of all-purpose for chewier rolls, or swap in a bit of whole wheat flour for a heartier texture.
Sugar: Swap granulated sugar for coconut sugar or maple syrup in the dough for a natural sweetener option.

Yes! Simply replace it with an extra 1/4 cup milk and 1 tablespoon flour to adjust the dough consistency.

A sharp knife works, but using unflavored dental floss makes cleaner cuts without squishing the dough.

Absolutely! Cover the rolls with plastic wrap after shaping and let them rise overnight in the fridge. The next day, bring them to room temp and bake as directed.

Close-up of cinnamon rolls with icing on a wooden board. One roll is partially cut with a metal spatula beneath it. Cinnamon sticks are beside the rolls, and a striped cloth is visible in the background.

What Can I Serve with these Cinnamon Rolls?

Pair these sourdough cinnamon buns with a hot cup of coffee, a fresh fruit salad, or crispy bacon for the perfect breakfast spread!

DID YOU MAKE THIS RECIPE?

I’m excited for you to try these Sourdough Discard Cinnamon Rolls! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!