Soft Sourdough Discard Cinnamon Rolls

If you’ve got sourdough discard sitting in your refrigerator, don’t let that potential go to waste. These soft sourdough discard cinnamon rolls are the perfect way to turn that leftover starter into something absolutely decadent. Fluffy, tender, gooey in the middle, loaded with cinnamon‑sugar, and finished with cream cheese glaze—everything you want in a cinnamon roll, with a little sourdough magic.

This recipe works for both beginners and seasoned bakers. It gives clear steps, troubleshooting advice, flavor options, and tips to make your rolls as soft as possible. Let’s bake something unforgettable.

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Why These Rolls Are So Soft & Irresistible

• Tender crumb design with just the right balance of fat, liquid, and gentle handling

• Sourdough discard for flavor (not for rise) — contributes subtle tang and complexity

• Proper scaling and layering so filling doesn’t saturate the dough

• Cream cheese glaze adds richness and moisture

• Moderate bake time: enough to set structure without drying edges

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Ingredients (Makes ~8 to 10 Rolls)

For the Dough

• 1 cup sourdough discard (unfed, cold from fridge)

• 1¾ to 2 cups all-purpose flour (reserve a little extra for handling)

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 6 tablespoons cold unsalted butter, cubed

• ⅓ cup milk (whole milk preferred)

• 1 teaspoon vanilla extract

For the Filling

• ¼ cup brown sugar (packed)

• 1 tablespoon ground cinnamon

• 2 tablespoons softened unsalted butter

For the Cream Cheese Glaze

• 2 ounces cream cheese, softened

• ¼ cup powdered sugar

• 1 tablespoon milk (plus more if needed)

• ½ teaspoon vanilla extract

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Step‑by‑Step Instructions

1. Prepare the Dough

1. Preheat your oven to 400°F (≈200°C) and line a baking dish or pan with parchment.

2. In a large bowl, whisk together flour (start with 1¾ cups), sugar, baking powder, and salt.

3. Add cubed cold butter. Use a pastry cutter or fingers to work it into the flour until mixture looks like coarse crumbs with small butter bits.

4. Stir in sourdough discard, milk, and vanilla until a soft, slightly sticky dough forms.

5. If the dough is too sticky to handle, sprinkle in additional flour (one tablespoon at a time) just until it can be turned out and rolled without sticking too badly.

2. Roll and Fill

1. Sprinkle a little flour on your work surface. Turn out the dough and shape gently into a rectangle.

2. Roll it to about 10 × 14 inches (adjust slightly if your pan is different).

3. Spread the softened butter over the surface.

4. Combine brown sugar + cinnamon and sprinkle evenly over the buttered dough.

5. Starting from the long edge, roll the dough tightly into a log. Pinch the seam closed.

3. Slice & Assemble

1. Use a sharp knife or dental floss to slice the log into 8–10 even rolls.

2. Place the rolls into the prepared pan, leaving small gaps so they can expand.

3. If the dough feels too soft for slicing, chilling the roll in the fridge for 10–15 minutes helps firm it up.

4. Bake

1. Bake in the preheated oven for 18–22 minutes until tops are golden and centers are set.

2. If edges brown too quickly, loosely tent with foil for last few minutes.

3. To test, gently press the center roll—if it springs back and isn’t doughy, it’s done.

5. Make the Glaze & Finish

1. While the rolls bake, beat together cream cheese, powdered sugar, milk, and vanilla until smooth. Adjust milk for a drizzleable but thick consistency.

2. Remove rolls from oven and let cool just a few minutes (2–3) so the glaze doesn’t melt off.

3. Drizzle the glaze on warm rolls and serve immediately.

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Tips to Maximize Softness & Success

• Don’t overwork the dough: Keep kneading to a minimum for a tender crumb.

• Use cold butter: Those small pockets of butter help create flakiness.

• Roll gently and evenly: Avoid thinning out edges too thin, or the filling may leak.

• Chill before slicing if needed: Helps you slice cleanly without squishing the log.

• Tent if needed: Use foil if the top browns too fast.

• Use whole milk or a richer milk for better moisture.

• Serve warm: Softness is best when fresh; reheat gently to restore softness.

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Flavor Variations & Add‑Ons

• Walnut or pecan crunch: Sprinkle chopped nuts into the sugar filling.

• Apple cinnamon: Finely dice apples (peeled) and layer into the filling.

• Pumpkin spice twist: Add a tablespoon of pumpkin puree to dough and pumpkin pie spice to filling.

• Chocolate swirl: Mix in a bit of cocoa or mini chocolate chips in the filling.

• Maple glaze: Replace part of the milk in glaze with maple syrup for flavor depth.

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Serving & Pairings

These cinnamon rolls shine on their own but pair beautifully with:

• A cup of hot coffee or latte

• Spiced tea or chai

• Fresh berries or fruit compote

• A dollop of light whipped cream or yogurt

• A side of breakfast sausage or eggs (for non-vegetarian diets)

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Make‑Ahead & Storage

• Pre‑prep: You can roll and slice the rolls and refrigerate them covered overnight; bake fresh in the morning (possibly with an extra 3–5 minutes).

• Room temperature: Keep in airtight container for 1–2 days. Gently reheat in microwave or oven to regain softness.

• Freezing: Freeze unbaked rolls or fully baked ones. For unbaked, bake from frozen adding a few minutes. For baked, warm gently, covered, to retain moisture.

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Frequently Asked Questions

Will these rolls be as soft as yeast-based ones?
They won’t rise quite like yeast rolls, but the design and ingredients give a soft, tender, bakery-style texture that’s richly satisfying.

Do I really not need yeast?
Correct—this recipe uses baking powder (and the discard for flavor) to simplify the process and skip proofing.

Why does the dough feel sticky?
Because sourdough discard adds moisture. That’s okay. You only add extra flour as needed. The goal is soft, not dry.

Can I use non-dairy milk and butter?
Yes. Use your favorite plant-based substitutes. The texture may shift slightly but still yields a delicious result.

What if the middle remains doughy?
Bake a few more minutes, tent if needed, and check with a toothpick. If it’s still under, extend baking by 2–3 minutes.

How tangy will the rolls be?
They’ll carry a mild tang from the discard—pleasant and subtle—balanced by the sugar and spice.

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Nutrition Estimate (Approx per roll with glaze)

• Calories: ~310–350

• Sugar: ~14–18 g

• Fat: ~11–13 g

• Protein: ~4–5 g

• Carbohydrates: ~33–38 g

• Fiber: ~1–2 g

• Saturated Fat: ~5–7 g

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Final Thoughts

Soft sourdough discard cinnamon rolls deliver a balance of comfort and creativity. You get buttery, sweet, cinnamon-laced goodness with the unique character that discard offers—all without the wait of yeast-based baking. Whether for brunch, holidays, or a weekend treat, these rolls are forgiving, customizable, and utterly satisfying.

Try them warm, experiment with your favorite flavors, and enjoy that melt-in-your-mouth softness.