These 30-Minute Sourdough Discard Cinnamon Rolls are soft, fluffy, and packed with cinnamon-sugar goodness. They’re a perfect way to put sourdough discard to use in a fun and delicious way, creating rolls that feel homemade but come together super fast. The swirls of cinnamon and sugar melt into the dough, making every bite warm and sweet.
I love making these rolls when I want a quick treat that still feels special. Using sourdough discard adds a little tang that makes these cinnamon rolls stand out from ordinary ones. Plus, since they only take about 30 minutes, I don’t have to wait all day to enjoy fresh-baked cinnamon rolls — which is a total win in my book.
My favorite way to serve them is warm right out of the oven with a drizzle of cream cheese glaze on top. They go perfectly with a cup of coffee or tea, and somehow they always disappear fast, no matter who’s around. If you want a sweet but simple recipe that brings everyone to the table, these cinnamon rolls are it!
Key Ingredients & Substitutions
Sourdough discard: This ingredient adds a slight tang and keeps the dough moist. If you don’t have sourdough discard, you can substitute with plain yogurt or buttermilk for a similar effect.
Flour: All-purpose flour works best here for a tender roll. For a healthier option, try half whole wheat flour but keep the texture in mind—it may be a bit denser.
Butter & Brown Sugar: These create the rich cinnamon filling. You can swap butter for coconut oil or a dairy-free spread if needed, and brown sugar can be replaced with coconut sugar for a more natural sweetness.
Glaze: Powdered sugar glaze is classic and easy. You can keep it simple with just milk and powdered sugar, or add a bit of cream cheese for extra creaminess.
How Can I Make These Cinnamon Rolls Soft and Fluffy Without a Long Rise?
Since this recipe uses baking powder and baking soda instead of yeast, it’s quicker but a bit different from traditional cinnamon rolls. Here’s how to get the best texture:
- Use warm milk to help activate the baking soda.
- Don’t overwork the dough; just mix until combined and knead lightly to keep it tender.
- Roll the dough evenly for consistent thickness; this helps the rolls cook through.
- Space the rolls slightly in the pan so they can puff up properly.
- Bake just until golden—overbaking will dry them out.
Follow these tips and you’ll have soft, quick cinnamon rolls that still feel homemade without needing hours of rising time!
Equipment You’ll Need
- Mixing bowl – big enough to mix the dough easily without making a mess.
- Rolling pin – helps you roll the dough into an even rectangle for perfect cinnamon rolls.
- Sharp knife or dental floss – for cleanly cutting the rolled dough into even pieces.
- Cast iron skillet or baking dish – holds the rolls well and helps them bake evenly.
- Whisk – for mixing the glaze smoothly without lumps.
Flavor Variations & Add-Ins
- Swap cinnamon for pumpkin pie spice – adds a warm, seasonal twist perfect for fall treats.
- Mix chopped nuts (walnuts or pecans) into the filling for crunch and extra flavor.
- Stir mini chocolate chips into the cinnamon sugar before rolling for a sweeter surprise.
- Add a spoonful of cream cheese to the glaze for a richer, tangy topping that pairs well with the sourdough flavor.
30-Minute Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup all-purpose flour
- 1 cup sourdough discard (unfed, room temperature)
- 1/4 cup milk (warm)
- 2 tablespoons sugar
- 2 tablespoons unsalted butter (melted)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
For the Filling:
- 3 tablespoons unsalted butter (softened)
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake, so you’ll have warm, delicious cinnamon rolls ready in around 30 minutes total. The quick baking method skips the long rising time, making it a fast and easy treat to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Lightly grease a cast iron skillet or baking dish so your cinnamon rolls won’t stick as they bake.
2. Make the Dough:
In a large bowl, mix together the flour, sourdough discard, warm milk, sugar, melted butter, baking powder, baking soda, and salt. Stir until the dough just comes together—expect a slightly sticky but soft dough. Turn it out onto a floured surface and knead gently a few times to bring it together, then roll into a 12×10 inch rectangle.
3. Add the Filling and Roll the Dough:
Spread the softened butter evenly over your dough rectangle. In a small bowl, mix the brown sugar with cinnamon, then sprinkle that mixture evenly across the buttered dough. Starting from the longer edge, roll the dough tightly into a log. Use a sharp knife to cut it evenly into 8 rolls.
4. Bake and Glaze:
Arrange the rolls in your prepared skillet or dish with a bit of space between each. Bake for 20-25 minutes until golden and cooked through. While they bake, whisk powdered sugar, milk, and vanilla extract together to prepare your glaze. Once rolls are out of the oven and cooled for a few minutes, drizzle the glaze over the warm rolls. Serve and enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just thaw frozen sourdough discard overnight in the fridge and bring it to room temperature before mixing it into the dough for best results.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can prepare and cut the rolls, then cover and refrigerate them overnight. Bake them fresh the next morning for warm, delicious cinnamon rolls.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm them gently in the microwave before serving.
Can I Substitute Milk in the Dough and Glaze?
Yes! You can use any milk alternative like almond, oat, or soy milk. Just keep it warm when adding to the dough and use the same amount in the glaze for best texture.
