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 9x13 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.