Easy Sourdough Discard Cinnamon Rolls

You know that moment when you wake up craving something warm, sweet, and cinnamon-y, but don’t want to spend hours in the kitchen? That’s exactly why I created these easy sourdough discard cinnamon rolls! Trust me, I’ve been there too—staring at my jar of sourdough discard, wondering how to use it without a whole day of baking. This recipe is my go-to solution when I need a quick fix. In just 30 minutes, you can transform that tangy discard into soft, fluffy rolls with the perfect swirl of cinnamon sugar. No yeast, no waiting—just pure, buttery goodness ready before your coffee gets cold.

Why You’ll Love These Easy Sourdough Discard Cinnamon Rolls

Oh, where do I even start? These cinnamon rolls are my ultimate lazy baker’s dream, and here’s why:

• 30-minute magic: From bowl to plate before your oven finishes preheating—seriously!
• No yeast drama: Skip the proofing time and temperamental yeast. Your sourdough discard does all the work.
• Pillowy soft texture: That tangy discard gives them an irresistible lightness you won’t believe.
• Pantry-friendly: Basic ingredients, zero fuss—just flour, sugar, and that jar of discard you were gonna toss.

I make these when surprise guests show up or when my sweet tooth attacks at 8am. They never fail to impress!

Ingredients for Easy Sourdough Discard Cinnamon Rolls

Gather these simple ingredients—I promise you probably have most already! The magic happens when they all come together:

• 1 cup sourdough discard (room temp—cold discard makes the dough stubborn!)
• 2 cups all-purpose flour (spooned & leveled—no packed flour here)
• 1/4 cup sugar (regular white sugar works, but I sometimes use coconut sugar for depth)
• 1/2 tsp salt (don’t skip—it balances the sweetness)
• 1/4 cup melted butter (cooled slightly—hot butter cooks the discard!)
• 1/2 cup milk (any kind—I’ve used almond milk in a pinch)
• 1 tsp baking powder (fresh is best—check the date!)
• 1 tbsp cinnamon (the good stuff—your nose should tingle when you open the jar)
• 1/4 cup brown sugar (pack it tight—those molasses notes are everything)

See? Nothing fancy! Just pantry staples ready to become something extraordinary.

Equipment You’ll Need

No fancy gadgets required—just grab these basics from your kitchen, and you’re golden:

• Mixing bowl (big enough for some enthusiastic stirring—I’ve learned that the hard way!)
• Rolling pin (or an empty wine bottle in a pinch—no judgment here)
• 9×9 inch baking dish (or any oven-safe pan—I’ve used a cast-iron skillet when desperate)
• Measuring cups & spoons (eyeballing works, but precision gives those perfect swirls)
• Sharp knife or floss (for clean cuts—dental floss is my secret weapon for neat rolls)

That’s it! Now let’s get rolling—literally.

How to Make Easy Sourdough Discard Cinnamon Rolls

Okay, let’s dive into the fun part—making those swirls happen! Don’t let the word “sourdough” intimidate you. This is the easiest cinnamon roll recipe you’ll ever make, I promise. Just follow these simple steps, and you’ll be smelling heaven in no time.

Mixing the Dough

First things first—preheat that oven to 375°F (190°C). Trust me, you want it piping hot when your rolls are ready to bake.

Now, grab your mixing bowl and dump in the sourdough discard, flour, sugar, salt, melted butter, milk, and baking powder. Mix it all together with a wooden spoon (or your hands—I won’t tell!) until it starts to form a shaggy dough. Turn it out onto a lightly floured surface and knead for about 2 minutes. You’ll know it’s ready when the dough feels smooth and slightly springy—not sticky, not dry. If it sticks to your hands, add a tiny bit more flour. Easy peasy!

Rolling and Filling

Here’s where the magic happens. Roll that beautiful dough into a rectangle about 1/4 inch thick—no need to be perfect here! Mine usually ends up looking like a slightly wonky map of Texas, and they still taste amazing.

Sprinkle your cinnamon and brown sugar evenly over the dough, leaving just a tiny border around the edges. Now, roll it up tightly from the long side. Pro tip: Use both hands and start slowly to keep that swirl intact. Once it’s rolled, pinch the seam to seal it.

Grab that sharp knife (or dental floss!) and cut into 8 even slices. Don’t stress—they don’t have to be identical. Place them swirl-side up in your greased baking dish, leaving a little space between each one. They’ll cozy up together as they bake.

Baking the Rolls

Pop those beauties into your preheated oven and set your timer for 20 minutes. The hardest part? Waiting! You’ll know they’re done when the tops are golden brown and your kitchen smells like a cinnamon-scented dream.

Let them cool for about 5 minutes—just enough time so you don’t burn your tongue but still warm enough to melt any butter you slather on top. Then dig in! That perfect combo of fluffy dough and gooey cinnamon sugar is worth every second.

Tips for Perfect Easy Sourdough Discard Cinnamon Rolls

After burning my fair share of cinnamon rolls (and learning the hard way!), here are my foolproof tips to make yours perfect every time:

• Don’t over-knead—just 2 minutes max! The dough should be smooth, not tough. More kneading = hockey pucks, not fluffy pillows.
• Taste your cinnamon before adding it. If it doesn’t make you sneeze, it’s too old! Fresh cinnamon makes all the difference.
• Like it sweeter? Add an extra tbsp of brown sugar to the filling—or drizzle with cream cheese glaze post-bake.
• Sticky dough? Dust your hands and surface with flour, but go light—too much flour dries them out.
• For extra-gooey centers, pack the rolls snugly in the pan. They’ll rise into each other with caramelized edges.

Remember: imperfect rolls still taste incredible. The best ones always disappear first anyway!

Variations for Easy Sourdough Discard Cinnamon Rolls

Want to mix things up? Here are my favorite ways to jazz up these rolls when I’m feeling fancy:

• Add chopped walnuts or pecans to the filling for crunch—toast them first for extra flavor!
• Toss in raisins or dried cranberries before rolling for little bursts of sweetness.
• Drizzle with cream cheese glaze (just mix powdered sugar, cream cheese, and a splash of milk).
• Swap cinnamon for pumpkin spice in fall—it’s like a cozy sweater for your rolls.

The basic recipe is perfect, but sometimes a little twist makes them even more special!

Serving and Storing Easy Sourdough Discard Cinnamon Rolls

Here’s the best part—eating them! Serve these warm, straight from the oven if you can. That first bite when the cinnamon sugar is still ooey-gooey? Absolute heaven. If you’re feeling extra indulgent, slather on a little extra butter or drizzle with honey. My kids love them with a glass of cold milk, but honestly, they disappear so fast I’m lucky if I get one!

Got leftovers? (Yeah, right!) But if you do, store them in an airtight container at room temp for up to 2 days. To reheat, just pop them in the microwave for 10-15 seconds—they’ll taste fresh-baked all over again. Want to freeze them? Wrap individually in foil, then thaw and warm in a 300°F oven until toasty. Morning cravings solved!

Nutritional Information

Here’s the scoop on what you’re biting into—each warm, fluffy roll clocks in at about 220 calories. You’re looking at 6g fat (that buttery goodness!), 38g carbs (hello, cinnamon sugar swirl!), and 4g protein. These are estimates—your actual numbers might dance a bit depending on exact ingredients and how generously you sprinkle that filling! Remember, homemade always beats store-bought when it comes to knowing what’s in your food.

Frequently Asked Questions

I get questions about these cinnamon rolls all the time—here are the answers to the ones that pop up most often in my kitchen (and DMs!):

Can I use cold sourdough discard straight from the fridge?
Technically yes, but room temp works SO much better! Cold discard makes the dough stiff and harder to roll. If you’re in a rush, just microwave the discard for 10 seconds to take the chill off—not hot, just not icy!

Can I freeze these cinnamon rolls?
Absolutely! Freeze baked rolls individually wrapped in foil. When cravings hit, pop them in a 300°F oven for 15 minutes. You can also freeze the unbaked rolls—just thaw overnight in the fridge before baking as usual.

How can I make them sweeter?
Easy fixes: add an extra tbsp of brown sugar to the filling, drizzle with vanilla glaze (powdered sugar + milk), or sprinkle coarse sugar on top before baking for that crackly crunch!

Why are my rolls dry?
Two likely culprits: over-measuring the flour (always spoon & level!) or overbaking. Set that timer—20 minutes is the sweet spot for moist centers.

Ready to Bake?

Alright, you’ve got all my secrets—now it’s your turn! Whip up these easy sourdough discard cinnamon rolls and let me know how they turn out. Tag me on Instagram or leave a comment—I love seeing your kitchen wins (and happy accidents too!). Happy baking!

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