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Easy Fluffy Beginner Sourdough Discard Cinnamon Rolls

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A quick and easy cinnamon roll recipe using sourdough discard that yields soft, fluffy rolls with a subtle tang and sweet cinnamon filling. Perfect for beginners and those looking to use up sourdough discard without long ferment times.

Ingredients

Scale
  • 100g (3.5 oz) sourdough discard
  • 350g (2 ¾ cups) all-purpose flour
  • 50g (¼ cup) granulated sugar
  • 120ml (½ cup) warm whole milk
  • 60g (4 tablespoons) unsalted butter, softened
  • 1 tsp instant yeast
  • ½ tsp salt
  • 2 tbsp cinnamon
  • 100g (½ cup) packed brown sugar
  • 60g (4 tablespoons) butter, melted
  • Powdered sugar (for glaze)
  • ½ tsp vanilla extract
  • 1–2 tbsp milk or cream

Instructions

  1. Mix the Dough: In a large bowl, combine 350g (2 ¾ cups) all-purpose flour, 50g (¼ cup) granulated sugar, 1 tsp instant yeast, and ½ tsp salt. Whisk together to distribute evenly. Add 100g (3.5 oz) sourdough discard, 120ml (½ cup) warm milk, and 60g (4 tbsp) softened unsalted butter. Mix with a wooden spoon or your hands until a sticky dough forms. This should take about 5 minutes.
  2. Knead the Dough: Turn the dough onto a lightly floured surface. Knead for 6-8 minutes until smooth and elastic but still slightly tacky. If it’s too sticky, sprinkle a bit more flour, but don’t overdo it or the rolls will be dense.
  3. First Rise: Place the dough back in the bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, until roughly doubled in size.
  4. Prepare the Filling: Mix 2 tbsp cinnamon with 100g (½ cup) packed brown sugar in a small bowl. Melt 60g (4 tbsp) butter and set aside.
  5. Roll Out the Dough: Once risen, punch down the dough gently and roll it out on a floured surface into a rectangle approximately 12×15 inches (30×38 cm). Spread the melted butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
  6. Form the Rolls: Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife, cut the log into 9 to 12 equal pieces (about 1.5 inches / 4 cm thick). Place the rolls in a greased 8×8-inch (20×20 cm) baking dish, leaving a little space between each.
  7. Second Rise: Cover the dish with a towel and let the rolls rise for another 30-45 minutes until puffy but not quite doubled.
  8. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through. If the tops brown too fast, tent loosely with foil.
  9. Make the Glaze: While baking, whisk together 1 cup (120g) powdered sugar, ½ tsp vanilla extract, and 1-2 tbsp milk or cream until smooth. Adjust consistency as needed.
  10. Glaze and Serve: Once out of the oven, drizzle the glaze generously over warm rolls. Let cool slightly before serving so the glaze sets just right.

Notes

Do not skip the instant yeast as sourdough discard alone lacks sufficient leavening power. Keep liquids warm, not hot, to avoid killing the yeast. Knead until dough is smooth, elastic, and slightly tacky. Roll tightly but gently to keep air pockets for fluffiness. Rise times may vary depending on kitchen temperature and humidity. If dough feels sluggish, place in a warmer spot. The recipe is forgiving if rolls are not perfectly uniform.

Nutrition

Keywords: sourdough discard, cinnamon rolls, easy cinnamon rolls, beginner baking, fluffy cinnamon rolls, sourdough baking, quick cinnamon rolls

Find it online: https://prismtaste.com/easy-fluffy-beginner-sourdough-discard-cinnamon-rolls-recipe-to-perfect-your-baking/