Sourdough Discard Cinnamon Rolls Recipe

That jar of sourdough discard on your counter is about to become your favorite secret ingredient.

These cinnamon rolls are soft, incredibly fluffy, and have the perfect hint of tangy depth.

Why You’ll Love This Recipe

First off, it’s an overnight recipe, which means most of the work happens while you sleep.

You mix a simple dough in the evening, let it ferment, and wake up to a kitchen-ready project.

There’s no yeast to proof and no long second rise to wait for in the morning.

It’s a truly forgiving method, perfect for turning your discard into something spectacular.

Ingredients Needed for the Recipe

Gathering everything beforehand makes the process so smooth.

Here’s what you’ll need to transform that discard into breakfast magic.

• Cold Butter: Grating it cold makes blending it into the flour so much easier.
• All-Purpose Flour: The reliable base for your tender dough.
• Sourdough Starter Discard: The star! Use it straight from the fridge, unfed.
• Buttermilk: Adds wonderful tang and tenderness to the crumb.
• Honey: A touch of natural sweetness for the dough.
• Salt: Balances all the flavors beautifully.
• Baking Soda & Baking Powder: Held back until morning, these give the rolls their lift.
• Brown Sugar & Cinnamon: For that classic, spiced, gooey filling.
• Powdered Sugar, Butter, Vanilla & Milk: The simple, irresistible glaze for the top.

Your Game Plan: A Sample Schedule

Seeing the timeline can make any recipe feel less daunting.

Think of it as a little promise to your future self.

At 7:00 PM, you’ll quickly mix the dough and cover the bowl.

Then, you simply walk away and let time do its work overnight.

At 7:00 AM the next day, you add the leavening and assemble.

By 7:30, they’re in the oven, filling your home with that unmistakable scent.

How to make sourdough discard cinnamon rolls?

Step 1: Mix the Dough (The Night Before)

Grab your coldest butter and a cheese grater.

Shred the butter right into your mixing bowl, then add the flour on top.

Step 2: Cut in the Butter

Use a bench scraper or a fork to “cut” the butter into the flour.

You’re aiming for pea-sized crumbs, which will create lovely flakiness.

Step 3: Bring It Together

Now, pour in your sourdough discard, buttermilk, honey, and salt.

Stir with a sturdy spatula until you have a shaggy, combined dough.

Step 4: The Overnight Rest

Cover the bowl tightly and leave it on the counter.

Let it rest for 10 to 12 hours; this slow fermentation builds fantastic flavor.

Step 5: Morning Prep & Leavening

Preheat your oven to 375°F and butter your baking skillet.

Sprinkle the baking powder and soda over the dough, then mix them in with your hands.

Step 6: Roll It Out

Generously flour your counter and the top of the dough.

Roll it out into a large rectangle, about 12 by 24 inches.

Step 7: Add the Filling

Brush the surface with melted butter, leaving a small border.

Cover it all with an even blanket of your cinnamon-sugar mixture.

Step 8: Roll, Cut, and Arrange

Starting from a long side, tightly roll the dough into a log.

Use a bench scraper to slice it into 12 even rolls and place them in your skillet.

Step 9: Bake to Perfection

Bake for 35 to 40 minutes, until they’re puffed and golden brown.

While they bake, whisk together the simple glaze in a small bowl.

Step 10: The Final Touch

Take those gorgeous, hot rolls from the oven.

Drizzle or brush the glaze all over them, letting it soak into every nook.

Choosing Your Baking Vessel

A 12-inch cast iron skillet is my absolute favorite for this job.

It conducts heat evenly, giving you those perfect golden edges and a soft center.

Don’t have one? A 9×13 inch baking dish works beautifully.

You could even use a parchment-lined baking sheet for more individual, crispier rolls.

Tips

• When rolling the dough, don’t be shy with the flour on your surface and pin.
• If your kitchen is very warm, reduce the buttermilk slightly to avoid a sticky dough.
• For a lighter glaze, start with just a teaspoon of milk and add more slowly.
• Dental floss is a fantastic tool for slicing the rolls cleanly without squashing them.
• If the dough sticks while rolling, slide a bench scraper underneath to loosen it.

Storing and Freezing for Later

Fresh rolls are a special treat, but they keep well, too.

Store any leftovers at room temperature, loosely covered, for a couple of days.

To freeze, I recommend doing it after baking but before glazing.

Just thaw, reheat gently in the oven, and add the fresh glaze right before serving.

You can also freeze the shaped, unbaked rolls in a pan.

Cover them well, bake from frozen, and add a few extra minutes to the baking time.

Print Recipe

Sourdough Discard Cinnamon Rolls Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Breakfast

Difficulty: easy Prep Time 30 mins Cook Time 40 mins Rest Time 600 mins Total Time 11 hrs 10 mins

Cooking Temp: 190  C Servings: 12 Estimated Cost: $ 12 Calories: 320

Best Season: Winter, Fall, Holiday

Description

These sourdough discard cinnamon rolls are soft, buttery, and perfectly spiced, with a sweet vanilla glaze that makes them irresistible. Made overnight with unfed sourdough starter, they require no yeast and no second rise—just mix, ferment, roll, bake, and enjoy! Ideal for holiday mornings or weekend breakfasts, they’re a delicious way to use your sourdough discard while treating your family to bakery-quality rolls.

ingredients

Servings

Dough

• 8 tablespoons unsalted butter (cold, grated (113g))
• 2.5 cups all-purpose flour ((300g))
• 0.33 cup sourdough starter discard (unfed (100g))
• 1 cup buttermilk ((240g); can substitute milk)
• 1 tablespoon + 1 teaspoon honey ((25g); or granulated sugar)
• 0.75 teaspoon fine sea salt ((4g))

Leavening (added next morning)

• 1 teaspoon baking powder
• 0.5 teaspoon baking soda

Cinnamon-Sugar Filling

• 0.75 cup light brown sugar ((150g))
• 2 teaspoons ground cinnamon
• 4 tablespoons butter (melted (56g))

Cinnamon Roll Glaze

• 1 tablespoon butter (melted (14g))
• 1 cup powdered sugar ((120g))
• 1 teaspoon vanilla extract ((5g))
• 2 tablespoons milk ((30g))

Instructions

Night Before

1. Mix the dough

   Grate cold butter into a large bowl. Add flour and use a bench scraper or pastry cutter to cut butter into flour until pea-sized crumbs form. Add sourdough discard, buttermilk, honey, and salt. Mix with a spatula until combined. Do NOT add baking powder or soda yet.

2. Bulk fermentation

   Cover bowl with a lid or cloth and let rest at room temperature (68–70°F / 20–21°C) for 10–12 hours.
   If kitchen is warmer (>75°F), reduce time to 7–8 hours.

Next Morning

1. Add leavening & preheat

   Sprinkle baking powder and baking soda over dough. Mix thoroughly with hands until fully incorporated. Preheat oven to 375°F (190°C). Butter a 12" cast iron skillet.

2. Roll out dough

   Generously flour work surface. Turn dough out and roll into a 12" x 24" rectangle, about ¼" thick.
   Use extra flour if sticky.

3. Add filling

   Brush dough with melted butter. Sprinkle cinnamon-sugar mixture evenly, leaving a ½" border.

4. Roll & cut

   Roll tightly from the long edge into a log. Cut into 12 equal slices (~1½" each) using a bench scraper, dental floss, or sharp knife.

5. Bake

   Arrange rolls in skillet with space between. Bake 35–40 minutes until golden brown.
   If using glass dish, add 5–10 minutes.

6. Glaze

   While rolls bake, whisk melted butter, powdered sugar, vanilla, and milk until smooth. Pour over hot rolls immediately after baking.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12gg19%

Saturated Fat 7gg35%

Trans Fat 0gg

Cholesterol 30mgmg10%

Sodium 280mgmg12%

Potassium 120mgmg4%

Total Carbohydrate 48gg16%

Dietary Fiber 1gg4%

Sugars 22gg

Protein 5gg10%

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Calcium 80 mg

Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Active starter option: Use 100g active starter and skip baking powder/soda. Let rolls rise 1–1.5 hours before baking.
• Warmer kitchens: Reduce buttermilk to ¾ cup (180g) and increase flour to 2¾ cups (345g) to prevent stickiness.
• Freezing: Freeze baked (un-glazed) or unbaked rolls for up to 3 months. Bake from frozen at 350°F for 40–45 min.
• Pan alternatives: Use a 9×13" dish, springform pan, or baking sheet if no cast iron skillet is available.

Keywords: sourdough cinnamon rolls, sourdough discard recipe, overnight cinnamon rolls, easy sourdough breakfast, no yeast cinnamon rolls