No Knead Sourdough Discard Cinnamon Rolls

If you love cinnamon rolls but dread kneading or long hands-on dough work, this no‑knead sourdough discard cinnamon roll recipe is for you. Using your sourdough discard (the portion you typically remove before feeding), plus a few pantry staples, you can create warm, soft, swirled rolls with minimal effort. The no‑knead approach means less fuss, fewer dirty hands, and still the cozy, sweet result you crave.

Below is a complete guide: ingredient list, step-by-step instructions, tips for success, variations, serving ideas, and common questions. Let’s get to it.

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Why Go No‑Knead?

• Low effort: No need to knead by hand or machine.

• Time saver: You can let the dough rest rather than actively working it.

• Gentle texture: Minimal handling helps preserve tender crumb.

• Beginner friendly: Great for bakers new to sourdough or enriched doughs.

• Discard usage: Makes good use of your sourdough discard, reducing waste.

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Ingredients (Yields ~8 Rolls)

Dough / Base

• 1 cup sourdough discard (unfed, cold)

• 1¾ to 2 cups all-purpose flour (reserve a bit extra)

• 2 tablespoons sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 6 tablespoons cold unsalted butter, cubed

• ⅓ cup milk

• 1 egg

• 1 teaspoon vanilla extract

Filling

• ¼ cup brown sugar

• 1 tablespoon ground cinnamon

• 2 tablespoons melted butter

Glaze (Optional)

• 2 oz cream cheese, softened

• ¼ cup powdered sugar

• 1 tablespoon milk

• ½ teaspoon vanilla extract

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Instructions

Step 1: Mix the No‑Knead Dough

1. In a large bowl, whisk together 1¾ cups flour, sugar, baking powder, and salt.

2. Add cold butter cubes and cut or mix in until the mixture looks like coarse crumbs. You’ll still see bits of butter.

3. In a separate bowl or measuring cup, whisk sourdough discard, milk, egg, and vanilla.

4. Pour the wet mixture into the dry, stir with a spoon or spatula until you form a shaggy, sticky dough. Don’t overwork it.

Step 2: Let It Rest (Autolyse / Relax Period)

• Cover the bowl loosely with plastic wrap or a damp towel and let it rest for 20–30 minutes. This gives the flour time to hydrate and gluten to relax—no kneading needed.

Step 3: Roll & Add Filling

1. Lightly flour your surface. Turn the rested dough out gently (it’ll be somewhat sticky).

2. Shape into a rough rectangle as best you can—you’re not aiming for perfection.

3. Brush melted butter over the surface.

4. Mix brown sugar and cinnamon; sprinkle that over the buttered dough, distributing evenly.

Step 4: Shape the Rolls

1. Roll the dough gently from one long edge into a log, pinching the seam to seal. Try not to press too hard, you want to preserve airiness.

2. Using a sharp knife or dental floss, slice into ~8 rolls.

Step 5: Bake

1. Preheat your oven to 400°F (≈200°C).

2. Place rolls cut-side up in a greased or lined baking dish.

3. Bake 18–22 minutes, rotating if necessary. The tops should be golden and the centers set. Tent loosely with foil if edges brown too early.

Step 6: Glaze & Serve

1. While the rolls bake (or right after), beat together cream cheese, powdered sugar, milk, and vanilla until smooth. Adjust milk for desired consistency.

2. After removing rolls, allow 2–3 minutes to cool slightly, then drizzle the glaze generously.

3. Serve warm and enjoy the soft, sweet layers.

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Tips to Get Them Just Right

• Don’t overflour the dough as you handle it; the no‑knead method benefits from a bit of tackiness.

• If your log is too soft to slice cleanly, chill it for 10 minutes in the fridge before slicing.

• Use cold butter in the dough—bits will melt in the oven and help tender layers.

• Tent with foil if the top browns too much while the center is still underdone.

• Let the finished rolls rest a short moment (2–3 minutes) before glazing to avoid melted icing that runs off.

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Variations & Flavor Ideas

• Nutty Cinnamon Rolls: Mix chopped pecans or walnuts into the filling.

• Apple Cinnamon: Layer in finely diced apple slices (peeled) between sugar and dough.

• Chocolate Swirl: Add mini chocolate chips or blend cocoa into part of the sugar layer.

• Pumpkin Spice Rolls: Add a tablespoon of pumpkin puree to the dough and spice mix (nutmeg, clove).

• Maple Cream Cheese Glaze: Use maple syrup in the glaze or replace part of milk.

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Serving & Pairings

• Serve with coffee, chai, or a latte.

• Fresh fruit or berry compote is a lovely contrast.

• Whipped cream or yogurt adds a tangy counterpoint.

• Use slices in breakfast sandwiches: roll + cheese + egg.

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Storage & Reheating

• Store rolls in an airtight container at room temperature for 1–2 days.

• Reheat gently (oven or microwave) with a damp paper towel to restore softness.

• Freeze unbaked rolls individually; bake from frozen, adding a few extra minutes.

• Freeze baked rolls and rewarm covered.

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Frequently Asked Questions

Will no‑knead really give soft rolls?
Yes—with the proper rest, layering, and gentle handling, no-knead can yield soft rolls dynamic enough for cinnamon swirl.

Do I need yeast?
No. This recipe uses baking powder as leavening; discard adds flavor but not rise.

Will the discard make them taste sour?
Only subtly. The sweetness, cinnamon, and butter tame any tang into a pleasant complexity.

What if dough is super sticky?
Use flour on your hands or surface lightly, or give the log a brief chill before shaping.

How do I tell when they’re done?
Golden tops, firm centers, and a hollow sound when tapped gently.

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Approximate Nutrition (per roll with glaze)

• Calories: ~300–340

• Sugar: ~14–18 g

• Fat: ~11–13 g

• Protein: ~3–5 g

• Carbohydrates: ~35–38 g

• Fiber: ~1–2 g

• Saturated Fat: ~5–7 g

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Final Thoughts

These no‑knead sourdough discard cinnamon rolls combine ease with delight. You skip the kneading, keep hands-off time minimal, and still get warm, aromatic, soft cinnamon rolls that feel like a treat. For a beginner or someone wanting a fuss-free bake, this is a great recipe to start building your sourdough discard repertoire.