Sourdough discard cinnamon rolls are a true delight, offering that perfect balance of soft, fluffy texture, comforting sweetness, and a warm burst of cinnamon flavor. Whether you’re planning an impressive brunch for guests or simply yearning to whip up something extraordinary for your family, this ingenious sourdough discard recipe makes it incredibly easy – and the resulting cinnamon buns are utterly fantastic!
Imagine waking up to the irresistible aroma of freshly baked cinnamon rolls, perfectly paired with your morning coffee. While traditional cinnamon rolls often rely on commercial yeast, these “sticky buns” or “cinnamon buns” harness the natural leavening power of sourdough. Specifically, we’re utilizing sourdough discard starter, making the process even simpler and ensuring no precious starter goes to waste. You can create a batch of incredibly delicious cinnamon buns with luscious icing, all without needing a single packet of yeast!
Are you embarking on your sourdough baking journey?
If you’re new to the wonderful world of sourdough, we’ve got plenty of resources to guide you! Be sure to explore our comprehensive sourdough starter recipe, and our essential guide on how to freeze sourdough starter for long-term storage. Should you encounter any challenges with your starter, we also offer practical tips on how to revive a sluggish sourdough starter!
What You’ll Find Here
Sourdough Discard Cinnamon Rolls Video Tutorial
Why These Sourdough Cinnamon Rolls Are a Must-Try
Sourdough discard refers to the portion of your sourdough starter that you remove before “feeding” it. This practice ensures you’re maintaining a manageable quantity of starter and minimizing flour usage. However, instead of letting this valuable discard go to waste, we transform it into spectacular dishes like these cinnamon rolls!
- A Delicious Way to Prevent Food Waste.
Don’t let the term “discard” mislead you; this isn’t something to be thrown away! Sourdough discard is a flavorful and active ingredient, perfect for crafting a wide array of delicious baked goods. Using it in recipes like this one is an excellent way to embrace sustainable baking and enjoy incredible flavor simultaneously. - Effortless Overnight Preparation.
While these sourdough cinnamon rolls do require a bit of patience, as they need to rise overnight, the hands-on time is surprisingly minimal. The extended fermentation not only deepens the flavors but also makes for a stress-free morning. Imagine waking up to ready-to-bake rolls! The wait is absolutely worth it when you finally sink your teeth into that incredibly soft, fluffy, and aromatic treat. - No Kneading Required!
One of the most appealing aspects of many sourdough recipes, including this one, is the elimination of rigorous kneading. This often-dreaded task in traditional yeast baking is bypassed here, making the process more accessible and enjoyable for bakers of all skill levels. Fewer steps mean less fuss and more time to anticipate your delicious reward.
Key Ingredients and Smart Substitutions
Crafting the perfect sourdough cinnamon roll begins with understanding your ingredients. Here’s a closer look at what you’ll need and some helpful substitution tips:
- Active Sourdough Starter Discard: This recipe uses discard that was last fed 12-24 hours prior. When we refer to “active,” we mean a mature starter that is at least a week old and consistently doubles in size within 4-6 hours of feeding. You don’t need to use it at its absolute peak activity for this particular recipe, but it should be healthy and vigorous. A 100% hydration sourdough starter (fed equal parts flour and water by weight) works best.
- Granulated Sugar: This provides the perfect level of sweetness and helps activate the sourdough’s gentle leavening process. You can substitute brown sugar at a 1:1 ratio, but be aware that this might slightly alter the final texture and impart a deeper, molasses-like flavor.
- Butter: We recommend using unsalted butter to have full control over the salt content. If using salted butter, you may want to slightly reduce the amount of added salt in the recipe to maintain a balanced flavor profile. Melted butter adds richness and moisture to the dough.
- Bread Flour: For these sourdough cinnamon rolls, it’s crucial to use bread flour, not all-purpose flour. Bread flour boasts a higher protein content, which translates to more gluten development. Gluten is essential for creating the robust structure and chewy texture characteristic of hearty breads, easy sourdough dinner rolls, and, of course, these perfect cinnamon rolls. Using all-purpose flour might result in a less structured and chewier roll.
🎯 TFN Pro Tip: Precision in Measurement
Measure Your Ingredients Properly!
Achieving baking perfection often comes down to precise measurements. Generally, using a food scale to weigh ingredients is far more reliable and accurate than relying on volumetric measuring cups, especially for dry ingredients like flour. For proper volumetric measurement of flour, avoid scooping it directly from the bag. Instead, gently stir the flour with a small spoon, then use the spoon to lightly fill your measuring cup. Level off the top with a straight edge, like a table knife, without compressing or tapping down the flour. This method prevents over-measuring, which can lead to a dry, dense dough.
Craving more cinnamon-infused desserts?
If the comforting aroma of cinnamon is your weakness, you’re in luck! Explore our delightful collection of cinnamon-packed sweet treat recipes. From a comforting apple cinnamon rolls bake that merges two classic desserts, to our streusel-topped coffee cake muffins and irresistible cinnamon roll muffins, there’s a sweet escape for every palate. Don’t forget to learn how to make homemade monkey bread for another fun, pull-apart cinnamon treat!
A Christmas Morning Tradition
In our family, serving warm cinnamon rolls on Christmas morning is a cherished tradition. The incredible scent of cinnamon and sugar baking fills the air as we gather to open presents, creating a truly magical and unforgettable atmosphere.
This past year, I decided to extend this joyful tradition to our dearest friends. I tripled the recipe, carefully placing the unbaked rolls into disposable foil pans (refer to the make-ahead instructions below for details). On Christmas Eve morning, we drove around, delivering these delightful treats to our friends. They were incredibly grateful to not have to worry about breakfast on Christmas morning, allowing them to fully embrace the holiday spirit. This thoughtful gesture can easily be adapted for any holiday or special occasion you wish to share with your loved ones. And if you prefer the cinnamon-sugar magic in a different form, you might also enjoy our equally delicious cinnamon sugar sourdough bread!
Expert Tips for Perfect Sourdough Cinnamon Buns
Achieving those perfectly soft, flavorful sourdough cinnamon rolls is easy with a few key techniques. Follow these expert tips for success:
- Allow Adequate Rest for the Dough.
After combining your sourdough starter discard with warm milk, sugar, bread flour, melted butter, and salt, mix until a thick, shaggy dough forms. This initial mixing is typically done with a dough whisk or wooden spoon, followed by a brief hand-mix to incorporate most of the flour. Then, cover the bowl with a clean, damp kitchen towel and let it rest for approximately 30-45 minutes. This crucial “first rise” (also known as autolyse or bulk fermentation in sourdough terms) allows the flour to fully hydrate and the gluten to begin developing without kneading. After this rest, the dough will be gently stretched and folded, then allowed to undergo its “bulk rise” or “bulk fermentation.”
The duration of the bulk rise is largely dependent on your room temperature. Understanding these approximate rise times will help you plan your baking schedule:
- If your room temperature is around 75ºF (24ºC), the dough will typically take about 8 hours to rise sufficiently.
- At a cooler room temperature of approximately 65ºF (18ºC), the rising process could extend up to 12 hours.
- Gently Stretch the Dough.
Once your sourdough has completed its initial rest and bulk rise, it’s time to shape it. Lightly flour your work surface and carefully turn out the dough. Gently stretch it into a rectangular shape. The key here is to be as gentle and careful as possible to avoid tearing the delicate gluten structure. If you do notice any small rips or holes, don’t fret! Simply use your fingertips or a rolling pin to gently bring some dough in and seal any imperfections. Aim for a consistent thickness across the rectangle for even rolls.
- Utilize a Sharp Knife for Slicing.
When it comes to cutting your rolled dough into individual cinnamon buns, the sharpness of your knife makes a significant difference. A dull knife will require more pressure, inevitably squishing the dough and resulting in oval-shaped rolls instead of perfectly round ones. This can also hinder their ability to rise uniformly during the final proof. To ensure beautifully round, well-risen buns, always use a very sharp chef’s knife to make clean, decisive cuts.
- Plan for an Overnight Second Rise to Save Time.
After the initial bulk rise and shaping, your cinnamon rolls will need a second rise, typically lasting 8-12 hours. This is where the magic of overnight preparation truly shines! We recommend making the dough in the evening, shaping the rolls, and then allowing them to proof in their baking dish overnight in a warm, draft-free spot. This extended proofing time is fundamental to achieving the light, airy texture and complex flavor profile characteristic of authentic sourdough. Understanding sourdough proofing times is key to perfect cinnamon rolls; our simple guide helps you learn how long to let your dough rise for the best texture and flavor.
Clever Tips for Cutting Cinnamon Roll Dough
Achieving perfectly uniform and round sourdough discard cinnamon rolls requires a certain finesse when cutting the dough. Here are a couple of smart techniques:
- Start in the Middle: To ensure evenly sized rolls, begin by cutting the rolled dough log exactly in half. Then, take each half and cut it in half again. Continue this process, halving each section until you reach the desired number of rolls. This method greatly simplifies the task of achieving consistent spacing and size.
- Safety First with Dental Floss: If you have enthusiastic little helpers in the kitchen, or if you simply prefer an alternative to a knife, waxed dental floss is an excellent and safe tool for cutting dough. It works just as effectively, producing clean cuts without the risk to small fingers! To use, simply wiggle a piece of waxed dental floss under the dough log, wrap it around, and then pull the two ends together in an “X” shape to slice cleanly through the dough.
Frequently Asked Questions (FAQs)
A sourdough starter is a living, fermented culture of flour and water, serving as the leavening agent for various sourdough recipes. Sourdough discard is the portion of this starter that is removed each time you “feed” the main starter with fresh flour and water. While it contains the same beneficial microbes, discard is typically less active than a recently fed, “peak” starter. It can absolutely be used in recipes, but usually for flavor and moisture rather than primary leavening, or in recipes like this where a longer bulk fermentation compensates for its reduced activity.
Sourdough discard is a valuable ingredient in baking for several compelling reasons: it significantly enhances the moisture content of baked goods, leading to a tender crumb; it acts as a natural yeast, contributing to a unique tangy flavor and often offering health benefits associated with fermentation; and crucially, it helps reduce food waste by repurposing a byproduct of starter maintenance. It’s a win-win for flavor, texture, and sustainability!
Store any leftover baked and iced sourdough cinnamon rolls in an airtight container in the refrigerator. They will remain fresh and delicious for about 1 week. For longer storage, you can freeze sourdough cinnamon buns for up to 3 months. It’s best to freeze them *after* baking but *before* applying the icing. Our powdered sugar cinnamon roll icing is quick to make, taking only about 5 minutes, so you can easily whip up a fresh batch to ice the rolls just before serving them after they’ve thawed.
Absolutely! Reheating individual servings of sourdough cinnamon rolls is simple in the microwave; use 30-second increments until they are warm and soft. Alternatively, you can reheat them in the oven at 275°F (135°C). For best results and to prevent drying out, place a small dish of water on the oven rack beneath the rolls. In the oven, reheating typically takes about 10-15 minutes, restoring their fresh-baked warmth and softness.
More Irresistible Bread Recipes To Love…
- Pizza Monkey Bread: A savory twist on a classic, perfect for appetizers or a fun family meal.
- Braided Lemon Bread: A bright and zesty sweet bread, ideal for breakfast or dessert.
- Twisty Pesto Bread Appetizer: A flavorful and impressive appetizer with a beautiful twisted design.
- Old Fashioned Yeast Rolls: For those who love classic, tender, and fluffy dinner rolls.
If you tried this delightful easy sourdough cinnamon rolls recipe or any other recipe on our website, please consider leaving a 🌟 star rating and share your experience in the 📝 comments section below. Your feedback means the world to us! Thanks for visiting!
Sourdough Discard Cinnamon Rolls
By Renae Gerhardstein
Pin Recipe
Breakfast
American
12
rolls
35
minutes
25
minutes
9
hours
30
minutes
10
hours
30
minutes
337
Equipment
-
large bowl -
dough whisk – optional -
Baking dish (9×13 inch) -
rolling pin -
pastry brush – for spreading the softened butter and icing -
medium bowl -
chef’s knife – or waxed dental floss for cutting the dough
Ingredients
For the Dough:
-
½ cup sourdough starter discard (or unfed, 12-24 hours after last feeding) -
1 cup warm milk (95º to 100º F / 35º to 38ºC) -
¼ cup granulated sugar -
3 cups bread flour (*see notes on proper measuring) -
1½ tablespoons unsalted butter melted -
1 teaspoon sea salt
For the Cinnamon Sugar Filling:
-
4 tablespoons unsalted butter melted and cooled -
½ cup granulated sugar -
1 tablespoon ground cinnamon
For the Cinnamon Roll Icing:
-
2 cups powdered sugar -
2 tablespoons unsalted butter melted -
2 teaspoons vanilla extract -
2 ounces half and half (or milk)
Instructions
Making the Dough:
- In a large mixing bowl, combine the sourdough starter discard, warm milk, and granulated sugar. Stir well until the sugar has completely dissolved.
Add the bread flour, melted butter, and sea salt to the bowl. Stir with a dough whisk or a sturdy wooden spoon until a thick, shaggy dough begins to form.
- Lightly flour your hands, then continue mixing the dough by hand directly in the bowl until most of the flour has been absorbed into a cohesive mass. (Don’t worry if there are still small bits of flour on the sides or bottom of the bowl at this stage.)
Cover the bowl with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes. This is the first resting period, allowing the flour to hydrate.
- Perform a Series of Stretch and Folds: Gently grab a portion of the dough from the edge of the bowl, stretch it upwards about 4 inches, then fold it down into the center of the dough mass. Rotate the bowl slightly and repeat this stretch-and-fold motion 4-6 times around the circumference of the bowl. This action builds strength in the dough without kneading.
Cover the bowl again with the damp towel. Now, let the dough undergo its “bulk rise” (or bulk fermentation) at room temperature for at least 8 hours, and up to 12 hours. The dough should visibly double in size and show small bubbles on its surface and underneath. **Refer to notes below for temperature guidelines.
- After the bulk rise is complete, lightly flour your clean countertop or work surface.
Carefully remove the dough from the bowl and gently stretch it into a rectangular shape. Using a rolling pin, roll the dough until it measures approximately 10 inches wide by 15 inches in length.
- In a medium bowl, add the softened butter for the filling. Using a pastry brush, spread the butter evenly over the entire surface of the rolled-out dough rectangle.
Wipe out the medium bowl, then use it to combine the granulated sugar and ground cinnamon for the filling. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough.
- Starting from one of the long ends, carefully roll up the dough into a tight log. Once rolled, gently tuck the seam underneath to seal it.
To cut the rolls, begin in the center of the log and use a sharp chef’s knife (or waxed dental floss, as per our tip) to cut the log in half. Then, cut each half into 6 equally sized pieces, yielding a total of 12 rolls.
Arrange the cut rolls into a greased 9″x13″ casserole dish, ensuring there’s about 1 inch of space between each cinnamon bun to allow for expansion during their final rise.
- Cover the dish with a clean kitchen cloth and let the rolls perform their final rise (proofing) in a warm, draft-free area for 45 to 60 minutes. They should nearly double in size and touch one another.
- Preheat your oven to 350° F (175°C).
Place the pan of cinnamon rolls into the center of the preheated oven. Bake for 25-30 minutes, or until they achieve a deep golden-brown color and are baked through. Remove the pan from the oven and allow the rolls to cool in the pan for about 10 minutes while you prepare the icing.
Preparing the Icing:
- In a medium bowl, combine all the icing ingredients: powdered sugar, melted butter, vanilla extract, and half and half (or milk). Stir vigorously with a whisk or spoon until the mixture is smooth and free of lumps.
Using a spatula, generously spread or pour the freshly made icing over the warm cinnamon rolls. Serve immediately and enjoy!
Video Tutorial
Recipe Notes
Measure Your Ingredients Properly!
- As a general rule, using a food scale to weigh your ingredients (especially flour) is significantly more reliable and accurate than using measuring cups. Accurate measurements are paramount in baking.
- To properly measure dry ingredients like flour with measuring cups, avoid compacting it. Instead, first use a small spoon to gently stir the flour in its container. Then, use that spoon to delicately fill your measuring cup. Level off the top with a straight edge, such as a table knife, without pressing down or tapping the flour.
Understanding Rising Time:
For the best possible texture and flavor, allow the dough to undergo its bulk rise for at least 8 hours, and potentially up to 12 hours. We often prepare the dough in the evening and let it rise overnight, making for a convenient morning bake.
The exact duration of the bulk rise will vary depending on the ambient temperature of your room. Here are general guidelines:
- At a room temperature of approximately 75ºF (24ºC), expect the rise to take about 8 hours.
- In a cooler room, around 65ºF (18ºC), the dough will likely need closer to 12 hours to rise adequately.
Make-Ahead Instructions:
- You can prepare these cinnamon rolls largely in advance. Follow all recipe steps up to the point of the final rise. Instead of baking immediately, cover the baking dish tightly with plastic wrap or foil and refrigerate for up to three days. When you’re ready to bake, remove the dish from the refrigerator and allow the rolls to come to room temperature (this may take 1-2 hours) before proceeding with the baking and icing instructions.
Storing Instructions:
- Any leftover baked and iced sourdough cinnamon rolls should be stored in an airtight container in the refrigerator. They will maintain their quality for about 1 week.
- For longer storage, you can freeze baked sourdough cinnamon buns for up to 3 months. It’s crucial to freeze them *after* baking but *before* applying any icing. Our powdered sugar icing is quick to prepare, so it’s best to make and apply it fresh once the thawed rolls are ready to be served.
- To reheat individual servings, use the microwave in 30-second intervals until they are warm throughout. Alternatively, reheat in the oven at 275°F (135°C) for about 10-15 minutes, placing a small dish of water on the oven rack below the rolls to keep them moist.
Nutrition Information
Serving:
1
roll
|
Calories:
337
kcal
|
Carbohydrates:
60
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
23
mg
|
Sodium:
263
mg
|
Potassium:
75
mg
|
Fiber:
1
g
|
Sugar:
34
g
|
Vitamin A:
274
IU
|
Vitamin C:
0.1
mg
|
Calcium:
44
mg
|
Iron:
0.4
mg