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Quick & Ultra-Soft Sourdough Discard Cinnamon Rolls with Cream Cheese Glaze

A close-up shot of several freshly baked sourdough discard cinnamon rolls topped with thick white icing.
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Use your leftover sourdough discard to make these incredibly soft, fluffy cinnamon rolls. This recipe skips extra yeast and delivers gooey, homemade flavor quickly, topped with a simple cream cheese frosting.

Ingredients

Scale
  • 1 cup (227g) active sourdough discard
  • 1/2 cup (113g) unsalted butter, softened, divided
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (57g) butter, melted (for filling)
  • 1/2 cup (100g) packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 4 ounces (113g) cream cheese, softened (for glaze)
  • 1/4 cup (57g) unsalted butter, softened (for glaze)
  • 1 1/2 cups (180g) powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1–2 tablespoons milk or cream (for glaze)

Instructions

  1. Combine the sourdough discard, 1/4 cup softened butter, granulated sugar, brown sugar, egg, and vanilla extract in a large bowl. Mix until just combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
  3. Turn the dough out onto a lightly floured surface and knead briefly, about 1 minute. Cover the dough and let it rest for 10 minutes.
  4. While the dough rests, prepare the filling: In a small bowl, mix the 1/4 cup melted butter, brown sugar, and cinnamon until it forms a thick paste.
  5. Roll the rested dough into a large rectangle, about 12×18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  6. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  7. Slice the log into 12 equal rolls. Place the rolls in a greased 9×13 inch baking dish. Cover the dish loosely with plastic wrap.
  8. Let the rolls rise in a warm spot for 1 to 1.5 hours, or until they look slightly puffy. They will not double in size like traditional yeast rolls.
  9. Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until golden brown.
  10. While the rolls bake, prepare the glaze: Beat the softened cream cheese and 1/4 cup softened butter until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk or cream, one tablespoon at a time, until you reach a spreadable consistency.
  11. Remove the rolls from the oven and immediately spread the cream cheese glaze over the warm rolls. Serve warm for the best gooey texture.

Notes

  • For zero waste baking, this recipe is ideal for using up unfed starter.
  • If you prefer a less tangy flavor, use discard that is closer to 12 hours old.
  • You can prepare the rolls the night before, cover them, and refrigerate. In the morning, let them sit at room temperature for 30 minutes before baking as directed.

Nutrition

Find it online: https://chefsily.com/sourdough-discard-cinnamon-rolls-recipe/