Sourdough Discard Cinnamon Roll Recipe

You know, growing up in Philly, Sundays had their own rhythm. We’d shuffle into the kitchen still wearing mismatched pajamas, the smell of cinnamon and something buttery already hanging in the air. Mom wasn’t fancy—she didn’t use a stand mixer or talk about hydration percentages—but man, she knew how to make the kind of cinnamon rolls that’d quiet a noisy house real quick. And I think, in a way, this sourdough discard cinnamon roll recipe kind of brings me right back there.

See, back then we didn’t know words like “sourdough discard.” We just had that jar in the fridge that looked like science and smelled like bread. Mom called it her “kitchen pet” and fed it like it was another child. These days, folks are tossing that gold down the drain—nah, I’m not lettin’ that fly.

So, this one’s for anyone staring at a bowl of discard wondering if there’s magic hiding in the murky depths. Spoiler: there is. And it smells like cinnamon and home.

This sourdough discard cinnamon roll recipe is kinda the sweet spot between old-school flavor and that quick fix we all need sometimes. No need to wait hours for things to rise—thanks to a little help from baking soda and baking powder, you’re getting that signature swirl with a pillowy-soft bite in just about 45 minutes. Pretty great trade-off, right?

And if you’re into these kinds of low-fuss, high-reward recipes, I’ve got a few more up my sleeve. You might wanna check out this Diet Coke and cake mix hack that totally blew my mind, or maybe these cottage cheese bagels—seriously chewy, no yeast drama. Oh, and if you’re chasing more protein in your morning, these protein bagels do the trick and then some.

I started folding sourdough discard into my bakes a few years back when I was trying to cut back on waste. Turns out, that tangy little leftover brings more to the party than just flavor—it gives these rolls a deeper, richer taste and keeps the dough crazy moist. I’ve tried versions with active starter, but honestly, using discard makes these rolls feel just a bit more soulful. Like, “I didn’t waste a thing and still made magic” kind of soulful.

Now, one thing I gotta say—don’t skimp on the filling. I mean really lather it on. That mix of brown sugar and cinnamon melts into this caramelly layer that sinks deep into every swirl. And for the frosting? Cream cheese all the way. I toss in a splash of vanilla and a swirl of maple syrup for that extra-cozy vibe.

They bake up golden and soft, the tops just barely kissed with color. And that first bite? Warm, buttery, tangy-sweet perfection. Not quite your Nonna’s Sunday buns—but maybe your own spin on something just as comforting.

Here are some questions folks often ask me…

Can I use sourdough discard for cinnamon rolls?
Yep, you sure can—and you should! Discard adds tang, moisture, and heart to these rolls.

Is sourdough good for cinnamon rolls?
Oh totally. That little bit of sour balances the sweet, makes the dough softer, and gives the rolls a flavor that sticks with you.

What can I make with sourdough discard?
Aside from these cinnamon rolls? Try pancakes, waffles, biscuits, cookies, even dumplings. It’s a quiet kitchen hero.

Why are my sourdough cinnamon rolls not fluffy?
A few culprits: dough not mixed enough, not rolled out evenly, or overbaked. Make sure your baking soda and powder are fresh, too.

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