Sourdough Discard Cinnamon Rolls Recipe (Easy!)

Add some sweet, spicy, and slightly tangy goodness to your morning spread with my Sourdough Discard Cinnamon Rolls recipe! These light and fluffy breakfast buns are the perfect way to use up old sourdough starter and have all the flavorful, fragrant charm of a Cinnabon.

As a classically trained pastry chef, I often look to classic French dishes for inspiration. But you know what? American breakfast pastries can rival the best France has to offer. Sure, they might have almond croissants, breakfast quiche, pain perdu, and Parisian crepes. Nobody can deny the French know how to party in the matin. 

But here in the good ol’ US of A—land of bottomless mimosa brunches and marvelous mashups—we’ve got a few tricks up our sleeves, too. Streusel-topped raspberry sour cream muffins, thick slices of cherry ricotta pound cake, decadent breakfast bread pudding, and nutty brown butter cinnamon rolls aren’t too shabby either.

Lately, I’ve been using that American mix n’ match creativity to create a repertoire of waste-free breakfast recipes that put leftover sourdough starter to use. While I love my sourdough discard pancakes and sourdough discard walnut banana bread, these sourdough cinnamon rolls are next level.

⭐ Why You’ll Love This Recipe 

• Flavor for Days. These sourdough starter cinnamon rolls are perfectly tender, bursting with cinnamon-sugary goodness, and just the right amount of tangy thanks to the cream cheese-starter combo. 
• Conspicuously Cozy. Set these sweet treats on the counter to proof overnight, pop them in the oven when you first wake up, and feel the cinnamon-scented hygge wash over your whole house. Now all you need is a piping hot mug of coffee or tea and a good book to snuggle up with.
• Sweetly Sensible. If you’ve hopped aboard the sourdough train, you’re fully acquainted with the somewhat surprisingly large amount of extra starter you’ll end up with. Rather than letting precious flour go to waste, learning how to put your discard to use is both budget-savvy and flavorful.

🍴Ingredients

• Warm Water - “Warm” is the operative word here—ideally 105-115ºF. No thermometer? Think of the temperature you’d use for a baby’s bath, not the scalding hot showers I tend to love. 
• Granulated Sugar - A smidge of white sugar helps awaken the yeast. We’ll also add some to our cinnamon bun spread. You’re welcome to use an equal amount of caster/superfine sugar, which is white sugar with smaller granules. Pure cane sugar works too.
• Active Dry Yeast - Since we’re using sourdough discard instead of active starter, we’ll need to add some strong leavening power to the dough. Make sure to proof it with warm water and sugar first—if your yeast is dead, these cinnamon buns will end up dense as a rock. 
• All-Purpose Flour & Sourdough Discard - The discard will replace some of the flour and water from the original brioche recipe, but you’ll still need a bit extra. Feed your starter with something other than AP? Don’t worry—the recipe will still work. 
• Eggs - I use large eggs unless otherwise specified. Let them come to room temperature before starting—they’ll mix into the dough more easily and prevent a temperature dip from upsetting the yeast. 
• Unsalted Butter & Kosher Salt - Starting with unsalted butter gives you full control over how your baked goods turn out—salted butter can vary widely in terms of saltiness. If possible, opt for grass-fed, organic, cultured, and/or European-style butter for the best taste.
• Cream - Wanna know the secret to perfectly gooey cinnamon rolls? It’s adding cream to the pan. Feel free to use heavy cream, slightly lighter whipping cream, or even half n’ half in a pinch.
• Ground Cinnamon, Nutmeg, & Allspice - A trio of warming spices for the buttery cinnamon swirl. Feel free to swap in your own favorite blend (e.g. replace the allspice with ground cloves, add some cardamom, or use pumpkin pie spice if you’re feeling lazy).
• Brown Sugar - For that signature caramelly sweetness that any good cinnamon roll boasts. Either light or dark brown sugar works—it just depends on how strong of a molasses flavor you like. You’re welcome to swap in less refined options like muscovado or piloncillo if you prefer. 
• Cream Cheese - Because what’s a cinnamon roll without some tangy cream cheese frosting?!? Make sure to reach for block-style cream cheese, not the whipped variety.
• Powdered Sugar - It’s called icing sugar for a reason! I recommend sifting it for the creamiest, dreamiest frosting consistency. 
• Vanilla Paste - For adding both richly aromatic warmth and beautiful black specks to your cinnamon roll frosting. Feel free to use an equal amount of vanilla extract or powder.

See recipe card below for a full list of ingredients and measurements.

⏲️ Substitutions & Variations

• Dairy-Free - Simply swap in your favorite plant-based butter, cream, and block-style cream cheese for all the flavor and none of the lactose. 
• Flavored Frosting - Add extra spice by dressing your sour dough discard cinnamon rolls in cinnamon cream cheese frosting or blueberry cream cheese frosting!

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

📖 Step by Step Instructions

Get ready to bake the fluffiest, most flavorful sourdough cinnamon rolls! In this step-by-step visual guide, I'll walk you through the process:

Step 1: Rolling out dough. Once you've prepared your sourdough discard brioche dough (full recipe in the card below), roll it out on your work surface.

Step 2: Cover with spiced butter spread. Spread an even layer of spiced brown butter sugar across the entire surface of the dough.

Step 3: Form dough into a log. Starting from the long edge closest to you, gently roll the dough into a tight log. Pinch the seam closed to seal it.

Step 4: Cut cinnamon rolls. Next, use a sharp knife or dental floss (it’s perfect for preventing squished rolls!) to slice the log into 1 to 1.5-inch thick pieces.

Step 5: Place & Bake Rolls. Place the rolls, swirl side up, in a greased baking dish, and pour cream between them, ensuring it covers the bottom of the dish.

Step 6: Frost & Enjoy. Bake until the tops are lightly golden and the rolls are soft and fluffy. Finally, slather the warm brioche cinnamon rolls with cream cheese frosting and dig in!

👩🏻‍🍳 Expert Tips

• Precision Pays. Use a kitchen scale for baking—not only does it help you use fewer dishes, it also ensures perfectly consistent results every time when making your sourdough brioche, or sourdough sandwich bread!
• Check Your Dates. Did you know that ground spices lose their potency around the 6-12 month mark? I like to mark the bottles when I open them so I can use them at their best. Alternatively, buy whole spices and grind them using a clean spice or coffee grinder—whole spices last nearly indefinitely. 
• Proof It. Never ever ever skip the proofing step with yeast. Even if your packet says you’re within the expiration date period, sometimes the yeast dies anyway. I like to keep mine stored in the fridge or freezer to add an extra 6-12 months of useful life. 
• Slow & Steady. Don’t rush adding the cold butter to your sourdough cinnamon roll dough. Brioche likes to take its time, so add just a few cubes at a time and wait for them to get mixed in before adding more. 
• Scheduled Sweets. If your baking schedule is a bit odd, don’t forget the fridge is your friend. You can delay proofing the dough by covering it and popping it in the fridge. Just remember to let it come to room temperature and fully proof before moving on to the next step!

💭 Recipe FAQs

❄️ Storing Instructions

How should I store sourdough cinnamon rolls? While they’re best the day you bake them, leftovers will keep in an airtight container at room temperature for up to 3 days. You can also freeze them (preferably unfrosted) for up to 6 weeks. 

How long will homemade baked cinnamon rolls last in the fridge? Technically, up to a week or so. But TBH, I don’t love using the fridge to store most baked goods as it has a tendency to cause them to go stale. You’re better off using the freezer!

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