Sourdough discard is the leftover portion of your sourdough starter that is typically removed before feeding. Instead of tossing it away, many bakers have discovered the joy of transforming this often-overlooked ingredient into delightful baked goods. Incorporating sourdough discard in recipes not only reduces waste but also enhances flavor and texture, making it a valuable addition to your baking repertoire.
One beloved treat that pairs remarkably well with sourdough discard is the timeless cinnamon roll. These sweet, spiral pastries, with their warm, gooey filling of cinnamon and sugar, are adored by many for their comforting aroma and irresistible taste. Whether enjoyed at breakfast, dessert, or as an afternoon snack, cinnamon rolls hold a special place in the hearts of pastry lovers around the world.
The purpose of this article is to provide you with a detailed recipe for making scrumptious cinnamon rolls using sourdough discard. In addition to a step-by-step guide, we’ll share tips and tricks to ensure that your rolls turn out perfectly fluffy and flavorful. Join us on this delightful baking adventure and learn how to make the most of your sourdough discard while indulging in a warm batch of cinnamon rolls that will leave your kitchen smelling heavenly.

What is Sourdough Discard?
Sourdough discard is the leftover portion of your sourdough starter that is typically removed before feeding. When maintaining a sourdough starter, bakers frequently remove a portion to keep the starter alive and manageable. This cast-off mixture, often ignored or tossed aside, is actually a versatile ingredient that can add incredible depth to various baked goods.
The fermentation process of sourdough involves the cultivation of wild yeast and beneficial bacteria, primarily Lactobacillus. This unique fermentation not only creates a tangy flavor profile but also imparts a lightness to baked items. As part of your baking arsenal, sourdough discard showcases its potential by infusing your treats with complexity and interest.
Using sourdough discard in baking offers several advantages:
- Flavor Enhancement: The natural fermentation adds an unparalleled depth of flavor, resulting in baked goods that are more interesting and enjoyable.
- Reducing Waste: Utilizing sourdough discard is an eco-friendly practice, contributing to a more sustainable kitchen by minimizing food waste.
- Nutritional Benefits: Sourdough fermentation increases the bioavailability of nutrients, making baked goods richer in vitamins and minerals.
Why Cinnamon Rolls?
Cinnamon rolls are a universally beloved pastry, cherished for their soft, pillowy texture and sweet, warm aromas. Whether served as a luxurious breakfast treat or a comforting afternoon snack, cinnamon rolls evoke feelings of home and warmth, making them a go-to favorite for many.
There are countless variations of cinnamon rolls; traditional recipes often leverage simple ingredients like flour, yeast, sugar, cinnamon, butter, and milk. However, modern adaptations break traditional boundaries, introducing diverse flavors and textures. By incorporating sourdough discard, you can elevate the classic cinnamon roll experience. The natural fermentation from the discard adds a subtle tang and enhances the overall depth, leading to a delightful balance of sweetness and flavor that is both familiar and refreshingly different.

Why Cinnamon Rolls?
Cinnamon rolls are an iconic pastry enjoyed worldwide, celebrated for their rich, sweet flavor and soft texture. These delectable treats are perfect for any occasion, whether it’s a festive breakfast, a comforting afternoon snack, or a delightful dessert. The warm, inviting aroma of freshly baked cinnamon rolls has the power to evoke feelings of nostalgia and comfort, making them a cherished favorite for many.
Traditionally, cinnamon rolls are crafted with a short list of simple ingredients including flour, sugar, yeast, butter, milk, and, of course, cinnamon. While classic recipes hold a special place in baking, modern variations have emerged, incorporating unique flavors and techniques. By adding sourdough discard to the mix, you elevate the familiar cinnamon roll to new heights. The natural fermentation process inherent in sourdough lends a subtle tang that beautifully complements the sweetness of the filling, resulting in a harmonious balance that is both satisfying and delightful.
Ingredients for Sourdough Discard Cinnamon Rolls
Essential Ingredients
- Sourdough discard: The foundational ingredient that gives depth of flavor.
- All-purpose flour: Provides structure and texture.
- Sugar: Both brown and white sugars contribute to sweetness and moisture.
- Unsalted butter: Adds richness and flavor.
- Eggs: Provide richness and help to enrich the dough.
- Milk: Adds moisture and tenderness.
- Cinnamon: The star ingredient that gives the rolls their signature flavor.
- Yeast: If extra rise is desired, although the discard will aid in leavening.
- Vanilla extract: Enhances overall flavor.
- Salt: Balances sweetness and reinforces flavor.
Optional Ingredients
- Pecans or walnuts: For added crunch and flavor.
- Raisins or other dried fruits: Introduces a natural sweetness and chew.
- Cream cheese frosting: A luscious topping that elevates the final treat.
Directions for Making Sourdough Discard Cinnamon Rolls
Step-by-step Instructions
- Prepare the dough: In a large mixing bowl, combine your sourdough discard, all-purpose flour, sugars, milk, eggs, and salt. Stir until a shaggy dough forms.
- Kneading the dough: Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic.
- First rise: Place the kneaded dough in a greased bowl, cover it with a cloth, and let it rise in a warm area for about 1 to 2 hours or until it has doubled in size.
- Preparing the filling: In a separate bowl, mix together the softened butter, sugar, and cinnamon to create a paste.
- Rolling out the dough: After the first rise, punch down the dough and roll it out into a large rectangle on a floured surface.
- Filling and rolling: Spread the cinnamon-sugar mixture evenly over the dough, then gently roll the dough from the long side, creating a tight log.
- Slice the rolls: Use a sharp knife or dental floss to cut the log into even slices, about 1 to 2 inches thick.
- Second rise: Place the rolls into a greased baking dish, cover with a cloth, and let them rise again for about 30 to 60 minutes until puffy.
- Baking: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown and cooked through.
- Cooling and icing: Allow the rolls to cool slightly before drizzling with cream cheese frosting or your preferred icing.
Tips for Perfect Cinnamon Rolls
To achieve the perfect cinnamon rolls, there are a few tips worth following:
- Handling sticky dough: Keep your work surface lightly floured to prevent sticking when rolling out the dough. Use flour sparingly to avoid tough rolls.
- Adjusting for altitude or humidity: Be prepared to tweak the amount of flour or liquid in your recipe according to your environment.
- Substitutions and variations: Feel free to play with additional spices, such as nutmeg or cardamom, to personalize your rolls. Experiment with different fillings or toppings as well.
- Storing and reheating: Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat for a few seconds in the microwave for a warm treat.
- Freezing options: You can freeze unbaked rolls after the second rise, thaw and bake them straight from the freezer, adding a few extra minutes to the baking time.
Common Mistakes to Avoid
A few common pitfalls can lead to less-than-perfect cinnamon rolls:
- Over-proofing or under-proofing: Be mindful of your dough’s behavior. It should roughly double in size during each rise. If it rises too much, it may collapse; too little and it will be dense.
- Incorrect oven temperature: Always preheat your oven! Use an oven thermometer to ensure your baking environment is at the right temperature.
- Using expired or incorrect yeast: Ensure that your yeast is fresh and active; learn the difference between instant and active dry yeast for proper substitution.
- Not rolling tightly enough (or rolling too tightly): Even pressure when rolling the dough can affect the rise and final texture of your rolls.
Sourdough Discard Benefits in Baking
Incorporating sourdough discard into your baking offers numerous benefits:
- Unique flavor profile: The natural fermentation creates a depth of flavor that standard recipes may lack, enriching the overall taste of your baked goods.
- Role of natural fermentation: Sourdough discard enhances the texture of your creations, contributing to a lighter, airier dough and a tender crumb.
- Enhanced nutrition: The fermentation process increases the bioavailability of nutrients and the presence of probiotics, offering more health benefits.
- Environmental benefits: Using sourdough discard promotes sustainability by minimizing food waste in the kitchen.
FAQs
1. Can I use any kind of sourdough discard?
Different sourdough starters produce unique flavors. Generally, any discard can be used, but keep in mind that stronger or more tangy starter may affect the final taste.
2. How much sourdough discard do I need for this recipe?
The recipe typically calls for about 1 cup (approximately 240g) of sourdough discard to properly enhance the flavor and texture of the rolls.
3. Can I make these rolls without yeast?
Sourdough discard naturally contains wild yeast, which can help with leavening, allowing for a deliciously fluffy roll even without additional yeast.
4. How do I store leftover cinnamon rolls?
Store leftover rolls in an airtight container at room temperature for up to 3 days. You may also refrigerate them for longer storage, though this may affect texture.
5. How can I adapt this recipe for vegan or gluten-free diets?
For a vegan version, substitute eggs with flaxseed meal and use plant-based milk and butter. For gluten-free, use a gluten-free all-purpose blend, keeping in mind that adjustments to liquid may be necessary.
Conclusion
By utilizing sourdough discard in your baking, you not only contribute to waste reduction but also unlock a treasure trove of flavor and texture. This article presented a detailed journey into the world of sourdough discard cinnamon rolls, showing how easy it is to create something delicious while making the most of your kitchen resources. We encourage you to try this recipe and share your baking adventures or unique variations with fellow enthusiasts!

sourdough discard cinnamon rolls
Equipment
- 1 mixing bowl
- 1 stand mixer with dough hook optional
- 1 rolling pin
- 1 baking dish (9x13 inches)
- 1 measuring cups and spoons
- 1 plastic wrap or kitchen towel
- 1 parchment paper optional
- 1 oven
Ingredients
- 1 cup sourdough discard
- 1/2 cup milk warmed
- 1/4 cup sugar
- 1/4 cup unsalted butter melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 packet instant yeast (2 1/4 tsp or 7g)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the sourdough discard, warm milk, sugar, melted butter, egg, and vanilla extract. Mix well until combined.
- In another bowl, whisk together the flour, instant yeast, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 5 minutes on medium speed.
- Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Meanwhile, prepare the filling by mixing together the brown sugar and cinnamon in a small bowl.
- Preheat your oven to 350°F (175°C).
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16x12 inches).
- Spread the softened butter over the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly on top.
- Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces using a sharp knife or dental floss.
- Place the cinnamon rolls in a greased 9x13-inch baking dish, spacing them slightly apart. Cover and let them rise for another 30 minutes.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
- While rolls are baking, prepare the icing by whisking together powdered sugar, milk, and vanilla extract until smooth.
- Once out of the oven, allow the rolls to cool for a few minutes before drizzling with icing.