Can You Use Active Starter Instead of Discard?

Yes, you can use an active sourdough starter instead of discard, but it may result in a slightly different flavor and texture.

Is Sourdough Discard Safe to Eat?

Absolutely! As long as your discard is from a healthy starter, it’s completely safe to use in baking.

Can You Make the Dough Ahead of Time?

Yes, you can prepare the dough ahead of time. Shape the rolls and refrigerate them overnight. In the morning, let them come to room temperature and proof before baking.

What’s the Difference Between Overnight and Same-Day Rolls?

Overnight rolls develop a deeper, tangier flavor due to the extended fermentation process, while same-day rolls have a milder taste and are quicker to prepare.

Can I Make Gluten-Free Sourdough Cinnamon Rolls?

Yes, but you’ll need a gluten-free sourdough starter and compatible flours like almond or rice flour. The texture will differ slightly, but the flavor remains delicious.

Sourdough Discard Cinnamon Rolls 2025 ⋆ RecipesFair.com

Name: How to Make Sourdough Discard Cinnamon Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 3 ½ cups all-purpose flour; ½ cup sourdough discard; ¼ cup granulated sugar; 1 cup warm milk; ¼ cup melted butter; 1 packet (2 ¼ tsp) active dry yeast; 1 large egg; 1 tsp salt; ½ cup packed brown sugar; 2 tbsp cinnamon; ¼ cup melted butter; 4 oz cream cheese, softened; 1 cup powdered sugar; ½ tsp vanilla extract; 2 tbsp milk

Description

Discover how to make sourdough discard cinnamon rolls with this easy guide. Turn your sourdough waste into a tangy, gooey delicious treat! These soft, fluffy rolls combine the unique tang of sourdough with the classic sweetness of cinnamon and sugar, making them a perfect addition to any breakfast or dessert table.

Ingredients

Scale

For the Dough:

3 ½ cups all-purpose flour
½ cup sourdough discard
¼ cup granulated sugar
1 cup warm milk
¼ cup melted butter
1 packet (2 ¼ tsp) active dry yeast
1 large egg
1 tsp salt

For the Filling:

½ cup packed brown sugar
2 tbsp cinnamon
¼ cup melted butter

For the Frosting:

4 oz cream cheese, softened
1 cup powdered sugar
½ tsp vanilla extract
2 tbsp milk

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Instructions

Preparing the Dough:

Activate the Yeast: In a small bowl, combine warm milk, 1 tbsp sugar, and yeast. Let sit for 5–10 minutes until foamy.
Mix Wet Ingredients: In a large bowl, whisk together the sourdough discard, melted butter, remaining sugar, and egg.
Combine Wet and Dry Ingredients: Add flour and yeast mixture to the bowl. Mix until a sticky dough forms. Knead for about 10 minutes until smooth.
First Rise: Cover the dough with a towel and let rise for 1–2 hours, or until doubled in size.

Making the Cinnamon Filling:

In a bowl, mix brown sugar and cinnamon.
Roll out the risen dough into a rectangle, about ¼ inch thick.
Spread melted butter over the dough, then sprinkle the cinnamon-sugar mixture evenly.

Shaping and Baking:

Roll the dough tightly into a log. Cut into 1–1.5 inch slices.
Place the rolls in a greased baking dish, leaving space between them.
Second Rise: Cover and let them rise for another 30–45 minutes.
Bake: Preheat oven to 350°F (175°C). Bake for 20–25 minutes until golden brown.

Making the Frosting:

In a bowl, beat together cream cheese, powdered sugar, vanilla extract, and milk until smooth.
Spread the frosting over warm rolls and serve!

Notes

For a more intense sourdough flavor, refrigerate the dough overnight before baking.
For a dairy-free version, use plant-based milk and vegan butter.
Use a piece of dental floss to slice the rolls cleanly without squishing them.
Store leftover rolls in an airtight container for up to 3 days. Reheat in the microwave for 10 seconds to refresh.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American