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Sourdough Discard Cinnamon Rolls (Bakery-Style)

Bakery-style sourdough discard cinnamon rolls frosted in a white baking dish
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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.

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

  1. In a large bowl, stir together warm milk, sugar, and melted butter. Add salt.

  2. Mix in sourdough discard until smooth.

  3. Add eggs and mix until fully combined.

  4. In a separate bowl, whisk yeast with 6 cups flour.

  5. 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.

  6. Cover and let rise 1–2 hours, until doubled.

  7. Roll dough into a large rectangle about 1/2 inch thick.

  8. Spread softened butter evenly over surface. Mix brown sugar and cinnamon, then sprinkle evenly.

  9. Roll tightly from the long edge. Gently stretch log to approximately 18 inches long.

  10. Hold unflavored dental floss tight and press straight down into the top of the log every 1 1/2 inches to create guide marks.

  11. To cut: slide floss under the log at a marked line, cross ends over the top, and pull tight to slice cleanly.

  12. 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.

  13. Bake at 350°F:

  • 24–26 minutes for a gooey center

  • 27–29 minutes for a more fully baked center

  1. Cool 5–8 minutes before glazing. If frosting instead of glazing, cool 20 minutes before frosting.

  2. 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.

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