Sourdough Discard Cinnamon Roll Recipe

Let me tell you somethin'—there’s a specific kind of cozy that hits when the scent of cinnamon, butter, and sugar starts waftin’ through your kitchen. It’s that warm, familiar smell that makes you slow down a bit and just breathe in the moment. For me, it takes me straight back to my childhood kitchen in Philly, where my mom would let me roll dough on Sunday mornings while she told stories about her own mother—my Nonna—kneading by hand, no mixer in sight.

Now, these cinnamon rolls? They’ve got that same soul, that same hug-in-a-pan energy. Only this time, we’re givin’ 'em a little twist with sourdough discard. This sourdough discard cinnamon roll recipe isn’t just a great way to use up leftovers—it’s honestly become my go-to for weekend treats when I want that old-school flavor without waiting hours for dough to rise.

If you’ve been hangin’ around my kitchen a while, you know I’ve got a soft spot for recipes that are both nostalgic and kinda clever—like my Diet Coke and Cake Mix recipe, or the Cottage Cheese Bagels I can’t stop making on busy mornings. And if you’re in a high-protein mood, don’t sleep on my Protein Bagels—they’re chewy, satisfying, and so easy.

The beauty of this recipe is in the balance. You get the fluffy sweetness of a classic roll, but there’s this tangy depth from the discard that cuts through the sugar and makes you go, "wait, what is that?" in the best way. I like to think of it as a bit of my own kitchen magic.

And the best part? It’s fast. We’re talkin’ no rise time, no starter feeding, no stress. Just mix, roll, bake, and frost.

What I love most about these sourdough discard cinnamon rolls with yeast (yes, you’ll see some versions with added yeast, but not here—we’re keepin’ it simple with baking soda and powder) is that they never taste like leftovers. The discard adds real depth. It’s like using yesterday’s wisdom in today’s treat, ya know?

I usually serve ‘em warm with a cream cheese glaze that melts just enough to coat every swirl. And if there’s a drizzle of maple syrup or honey in that glaze? All the better. There’s this richness that makes them feel special enough for a birthday morning or holiday brunch, but easy enough for, well, a Wednesday.

And let me say this: if you’re diving into sourdough discard recipes, don’t stop here. This dough is so forgiving, and that discard? It’s pure gold. You can make soft pretzels, pancakes, even cookies that’ll knock your socks off.

Here are some questions folks often ask me…

Can I use sourdough discard for cinnamon rolls?
Absolutely. And it’s downright brilliant. The discard gives 'em that little kick of sour and makes the dough extra tender. Just make sure it’s not too old—if it smells like gym socks, maybe skip it.

Is sourdough good for cinnamon rolls?
It’s better than good. It’s what gives these rolls depth. That tangy note balances out the sweet and brings so much flavor, it almost feels like you’re cheating with how easy it is.

What can I make with sourdough discard?
Oooh, don’t get me started! Pancakes, waffles, crackers, biscuits, cookies… If you’ve got discard, you’ve got options. Cinnamon rolls just happen to be my current fave.

Why are my sourdough cinnamon rolls not fluffy?
Usually it comes down to the dough thickness or bake time. If the rolls are too tightly packed, or if you overbake, they’ll come out a bit tough. Be gentle with the dough and don’t skimp on that butter.

Sourdough Discard Cinnamon Roll Recipe

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