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If you’re keeping a sourdough starter on your counter, you know how quickly discard adds up. These Sourdough Discard Cinnamon Rolls are one of my favorite ways to use it. They’re soft, fluffy, and bakery-style large — with just enough depth from the discard to make them feel a little more special than a classic cinnamon roll.
This recipe makes 12 large rolls, baked in two pans so they rise tall and bake evenly. You can finish them with a simple glaze or frost them with my Buttercream Frosting, Lemon Buttercream Frosting, or Cream Cheese Frosting.
If you prefer a traditional version without discard, you can find my full Bakery-Style Cinnamon Rolls recipe here.
Why You’ll Love This Recipe
- Uses 1 full cup of sourdough discard
- Still rises reliably with instant yeast
- Large, bakery-style 1½-inch rolls
- Option for gooey centers or more fully baked centers
- Perfect for holidays, brunch, or weekend baking
Ingredients
- Warm milk
- Granulated sugar
- Salted butter + Additional Salt
- Sourdough discard
- Eggs
- Instant yeast
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Powdered sugar
- Vanilla extract
(Full measurements are in the recipe card below.)
Equipment Needed
- Two 9×13-inch baking pans, two deep 9-inch pie pans, or one of each
Using two pans gives these large rolls room to rise and bake evenly without overcrowding. - Stand mixer (optional but helpful)
This enriched dough kneads more easily in a stand mixer, especially with the added eggs and butter. You can knead by hand, but a mixer saves time and effort. - Rolling pin
Helps roll the dough evenly to about ½-inch thickness so the rolls bake uniformly. - Unflavored dental floss
The cleanest way to slice cinnamon rolls without compressing the spiral. It keeps the layers neat and defined. - Instant-read thermometer (recommended for accuracy)
Checking for 190–195°F in the center ensures perfectly baked rolls without guessing.
Using two pans allows the rolls to bake evenly and rise tall without crowding.
How to Make Sourdough Discard Cinnamon Rolls
Make the Dough
Start by stirring together the warm milk, sugar, and melted salted butter in a large bowl. The milk should feel warm but not hot — about 100–110°F is ideal. Add the salt and stir until the sugar begins to dissolve.
Mix in the sourdough discard until smooth. You’ll notice the mixture loosen slightly and become creamy. Add the eggs and whisk until fully incorporated.
In a separate bowl, combine the instant yeast and 6 cups of flour. Gradually add the dry ingredients into the wet mixture, mixing as you go. Once the dough begins to come together, knead for 5–7 minutes.
The dough should feel soft and slightly tacky, but not sticky or wet. It should pull away from the sides of the bowl and hold its shape when pressed. If it feels too sticky, add flour a tablespoon at a time until it reaches this consistency.
Cover the bowl and let the dough rise in a warm spot for 1–2 hours, or until doubled in size and airy.
Roll and Fill
Turn the risen dough out onto a lightly floured surface or silicone baking mat (I prefer this method because the measurements are listed out for me.
Roll it into a large rectangle about ½ inch thick. Don’t worry about perfectly straight edges — focus on keeping the thickness even so the rolls bake uniformly.
Spread the softened salted butter evenly over the surface, reaching all the way to the edges. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly across the butter. Gently press the sugar mixture into the butter so it adheres as you roll.
Shape Into an 18-Inch Log
Starting from the long edge, roll the dough tightly into a log. As you roll, keep it snug so the spirals stay defined. Once fully rolled, gently stretch and adjust the log until it measures about 18 inches long. This step ensures each roll will be evenly sized.
Hold unflavored dental floss tight and gently press it straight down into the top of the log every 1½ inches to create guide marks. These marks help keep your rolls consistent in width.
To cut, slide the floss underneath the log at a marked line, bring the ends up and cross them over the top, then pull tight. The floss slices cleanly through the dough without squishing the spiral shape.
You should have 12 large rolls, each about 1½ inches wide.
Second Rise
Place 6 rolls into each prepared pan, spacing them evenly so they have room to expand.
Cover and let rise 30–45 minutes, until visibly puffy and slightly touching. The rolls should look airy and expanded — not dense or flat — before baking.
Bake
Bake at 350°F:
- 24–26 minutes for a gooey center
- 27–29 minutes for a more fully baked center
The tops should be lightly golden. For accuracy, the center rolls should reach 190–195°F internally.
Let the rolls cool 5–8 minutes before glazing. If you’re using frosting instead, allow them to cool about 20 minutes so the frosting doesn’t melt completely. Choose any of our Frostings & Glazes recipes to pair with these tender cinnamon rolls!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintSourdough Discard Cinnamon Rolls (Bakery-Style)
Soft bakery-style cinnamon rolls made with sourdough discard for added depth of flavor. These large, fluffy rolls are baked until golden and finished with a simple vanilla glaze or your favorite frosting.
- Prep Time: 30 minutes
- Rise Time: 2 hours 15 minutes
- Cook Time: 24-29 minutes
- Total Time: about 3 hours 15 minutes
- Yield: 12 large bakery style rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 3/4 cup warm milk (180 g)
- 3/4 cup granulated sugar (150 g)
- 7 TBSP salted butter, melted (100 g)
- 1/2 tsp salt (3 g)
- 1 cup sourdough discard, unfed (240 g)
- 3 large eggs, room temperature (about 150 g without shells)
- 2 1/4 tsp instant yeast (7 g)
- 6–7 cups all-purpose flour (720–840 g), added gradually
Filling
- 1 cup brown sugar, packed (200 g)
- 2 tsp ground cinnamon (5 g)
- 1 stick salted butter, softened (8 TBSP / 113 g)
Glaze (Optional)
- 1 1/4 cups powdered sugar (150 g)
- 2–3 TBSP milk (30–45 g)
- 1 tsp vanilla extract (5 g)
Instructions
-
In a large bowl, stir together warm milk, sugar, and melted butter. Add salt.
-
Mix in sourdough discard until smooth.
-
Add eggs and mix until fully combined.
-
In a separate bowl, whisk yeast with 6 cups flour.
-
Gradually add dry ingredients to wet. Knead 5–7 minutes, adding more flour as needed, until smooth and elastic. Dough should be soft and slightly tacky but not wet.
-
Cover and let rise 1–2 hours, until doubled.
-
Roll dough into a large rectangle about 1/2 inch thick.
-
Spread softened butter evenly over surface. Mix brown sugar and cinnamon, then sprinkle evenly.
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Roll tightly from the long edge. Gently stretch log to approximately 18 inches long.
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Hold unflavored dental floss tight and press straight down into the top of the log every 1 1/2 inches to create guide marks.
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To cut: slide floss under the log at a marked line, cross ends over the top, and pull tight to slice cleanly.
-
Place 6 rolls per pan (two 9×13 pans, two deep 9-inch pie pans, or one of each). Cover and rise 30–45 minutes, until puffy.
-
Bake at 350°F:
-
24–26 minutes for a gooey center
-
27–29 minutes for a more fully baked center
-
Cool 5–8 minutes before glazing. If frosting instead of glazing, cool 20 minutes before frosting.
-
If using glaze, whisk glaze ingredients until smooth and drizzle over warm rolls.
Notes
This recipe makes 12 large bakery-style rolls. Use two pans so they bake evenly.
Centers should reach 190–195°F internally for doneness.
For deeper sourdough flavor, refrigerate dough 8–16 hours after kneading. Let sit at room temperature 45–60 minutes before shaping.
You may also refrigerate shaped rolls overnight and allow them to become puffy before baking.
Use discard that has been refrigerated 4–7 days for stronger tang.
Tips for Best Results
- Use discard that has been refrigerated 4–7 days for deeper flavor.
- For stronger sourdough notes, refrigerate the dough after kneading for 8–16 hours, then allow it to come to room temperature before shaping.
- You can also refrigerate shaped rolls overnight and allow them to become puffy before baking.
- Use dental floss instead of a knife to prevent squishing the spirals.
Kid Tip (Optional)
Let kids help press the cinnamon sugar mixture into the dough before rolling. It’s an easy step that doesn’t require precision and keeps little hands involved. Even our 6 year old has mastered the dental floss trick for slicing the rolls!
Storage
Store covered at room temperature for up to 2 days.
Refrigerate up to 4 days and reheat gently before serving.
Unfrosted rolls freeze well. Thaw overnight in the refrigerator and warm before glazing or frosting.
Variations & Serving Ideas
- Frost with Buttercream Frosting for a sweet classic finish.
- Try Lemon Buttercream Frosting for a brighter twist.
- Use Cream Cheese Frosting for traditional bakery flavor.
- Serve alongside my Chili Recipe for a cozy Midwest dinner pairing.
- Pair with something warm from my Soup Recipes collection.
- Explore more ideas in my growing Sourdough Recipes category.
Final Thoughts
These sourdough discard cinnamon rolls give you the soft, reliable rise of a classic yeast roll with subtle depth from sourdough. They’re structured enough to slice cleanly, soft enough to pull apart, and flexible enough to glaze lightly or frost generously.
They’re a practical way to use discard without sacrificing that bakery-style texture.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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