Can You Make Cinnamon Buns with Sourdough Discard?

Absolutely! Using sourdough discard is a simple way to add depth of flavor to your cinnamon buns without needing extra yeast. It enhances both texture and taste, resulting in soft, slightly tangy rolls that balance beautifully with the sweet cinnamon filling.

How Long Should Sourdough Cinnamon Rolls Proof?

The proofing time can vary depending on room temperature and humidity. Generally, the first proof takes 1-2 hours, or until the dough doubles in size. The second proof, after shaping, usually takes 30-45 minutes. Ensure the rolls are puffy but still hold their structure before baking.

Can You Use Active Sourdough Starter Instead of Discard?

Yes! If you have an active sourdough starter, you can substitute it for the discard. However, keep in mind that active starter may cause the dough to proof faster due to its higher yeast content. Adjust the proofing time accordingly and monitor the dough’s rise.

How Do You Get Fluffier Rolls with Sourdough Discard?

For ultra-soft and fluffy sourdough discard cinnamon rolls , ensure you: Don’t over-knead the dough. Use warm liquids to help activate the discard. Allow sufficient proofing time during both rises. Avoid overbaking, as this can dry them out.

Sourdough Discard Cinnamon Rolls - Irresistible Recipe(2025)

Description

Soft, fluffy sourdough discard cinnamon rolls with a rich cinnamon-sugar filling and a creamy glaze. A perfect way to use sourdough discard and create a delicious breakfast treat!

Ingredients

Scale

1 cup sourdough discard
3 cups all-purpose flour
1/2 cup warm milk
1/4 cup melted butter
1/4 cup sugar
1 large egg
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter (for filling)
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Prepare the Dough: In a bowl, mix sourdough discard, warm milk, melted butter, sugar, and egg. Gradually add flour, salt, cinnamon, and baking powder. Knead until smooth.
First Rise: Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours or until doubled in size.
Make the Filling: Mix brown sugar and cinnamon in a bowl. Roll out the dough into a rectangle, spread melted butter over it, and sprinkle the cinnamon-sugar mixture.
Shape the Rolls: Roll the dough tightly into a log and cut into 12 equal pieces. Place them in a greased baking dish.
Second Rise: Let the rolls rise for another 30-45 minutes until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes until golden brown.
Prepare the Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm rolls before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: 280 kcal
Sugar: 18 g
Sodium: 250 mg
Fat: 8 g
Saturated Fat: 5 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 30 mg

Keywords: sourdough discard cinnamon rolls, sourdough cinnamon buns, homemade cinnamon rolls, sourdough breakfast recipes