Easy Sourdough Discard Cinnamon Rolls (No Rise Time, No Overnight Wait)

If you’re looking for the perfect way to use up leftover sourdough discard, these easy sourdough discard cinnamon rolls are about to become your new go-to recipe. Soft, fluffy, and swirled with cinnamon sugar, these homemade cinnamon rolls come together without any long fermentation time or overnight waiting.

Unlike traditional sourdough cinnamon rolls that require hours (or even days) of proofing, this recipe uses sourdough discard purely for flavor and tenderness. That means you get that subtle tang and depth of flavor — without planning ahead or babysitting dough all day.

Whether you’re baking for a cozy weekend breakfast, a holiday brunch, or just trying to reduce food waste from your sourdough starter, these no-wait sourdough discard cinnamon rolls deliver bakery-style results with minimal effort.

If you have extra sourdough discard sitting in your fridge, this is exactly how you should use it!

Ingredients:

Cinnamon Rolls:

• 2 1/2 cups bread flour

• 3/4 cup unsalted butter, softened

• 4 tsp baking powder

• 1 TBSP sugar

• 1 tsp salt

• 1/2 cup sourdough starter discard

• 1/2 cup milk

• 1 tsp vanilla

• 1 egg

• 1-2 TBSP butter

• Cinnamon

• Brown Sugar

• Heavy whipping cream (optional)

Icing:

• 1 cup powdered sugar

• 2 TBSP milk

• 4 TBSP softened butter

• 4 oz cream cheese (half of a full bar)

Directions:

*Be sure to set your butter and cream cheese out an hour or so before so it can soften! You can also use the microwave but I prefer to let it sit out.

1. Mix the flour, butter, baking powder, sugar, and salt until the butter is broken down into small chunks within the mix.

2. Next, add the wet ingredients (discard, milk, vanilla, and egg). Mix it all together until a dough forms.

3. Roll out your dough on a floured surface with a rolling pin. Try and roll it into a rectangle as much as possible-it doesn’t have to be perfect!

4. Melt 1-2 TBSP butter and spread it across the rolled-out dough.

5. Sprinkle the filling you would like (I use brown sugar and cinnamon) evenly over the buttered dough.

6. Starting from the long side, cut the dough into strips using a pizza cutter or sharp knife. I make each strip about an inch and a half wide. Then roll each strip.

7. Arrange the rolls cut-side up in a greased 9×13 baking dish, leaving a little space between each. If you are using the optional heavy whipping cream, pour it evenly over the rolls right before baking. This is what gives them that extra soft, gooey texture even without a rise time.

8. Bake at 425 degrees for 16 minutes or until the tops are golden brown and the centers are fully cooked.

9. While the rolls bake, make the icing: beat the softened cream cheese and butter together until smooth, then mix in the powdered sugar and milk until creamy and pourable.

10. Let the rolls cool for a few minutes, then spread the icing generously over the warm rolls before serving. Best enjoyed fresh and warm!