Go Back
–+ servings
pan of cinnamon rolls with icing

Sourdough Discard Cinnamon Rolls (with an overnight option!)

Mandy Jackson
Cinnamon rolls are SO GOOD with sourdough discard. The slightly sour flavor in the background is divine with the sweet cinnamon filling and the icing. I especially love this recipe because it's so flexible. You can start the dough, then either use it immediately, or refrigerate it overnight, OR up to two days. Love it when your bread works around your schedule!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Rising Time 1 hour
Total Time 2 hours 15 minutes
Servings 10

Ingredients
  

For the Dough

  • ½ cup milk
  • ¼ cup sugar
  • ¼ cup vegetable oil
  • 1 ¼ teaspoon active dry yeast
  • 1 cup (300 grams) sourdough starter discard
  • 1 ¾ cup flour, (divided), plus more for dusting
  • Heaping ¼ teaspoon baking powder
  • Scant ¼ teaspoon baking soda
  • Heaping ¼ teaspoon salt

For the Filling

  • ½ cup unsalted butter, plus additional for pans
  • 1 tablespoon cinnamon
  • ½ cup sugar

For the Icing

  • 2 cup powdered sugar, sifted
  • ¼ cup milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla

Instructions
 

For the Dough

  • In a large pot, combine the milk, sugar, and oil over medium-high heat until the sugar is dissolved and the liquid is just below boiling. Remove from heat and allow to cool to warm (100 degrees on an instant read thermometer). Sprinkle the yeast over top and allow to activate for 10 minutes. Stir in the starter. Stir in 1 ½ cup of the flour. Cover loosely and set in a warm place to rise for an hour.
    In a small bowl, combine the remaining ¼ cup flour, baking powder, baking soda, and salt. Mix into the dough mixture until fully combined. At this point, you can proceed with making the cinnamon rolls, or cover and refrigerate up to two days. Keep an eye on the dough, and punch it down if it's rising too much.

Assembling the Rolls

  • Melt the butter in a small saucepan. Remove from heat and stir in the sugar and cinnamon. Set aside to cool slightly.
    Butter (2) 9-inch pie pans or (1) 9 x 13-inch baking dish.
    Transfer the dough to a generously floured work surface. Roll into a roughly 30 x 12 rectangle. The dough should be very thin. Spread the filling all over the surface of the dough with your fingers. If some of the melted butter pours out, it's okay! Roll tightly starting at one of the longer sides. Pinch the along the edge to seal. Slice into 1 ½-inch rolls and arrange in the prepared pan(s). If you're using round pans, each one will hold about 9-10 rolls. Feel free to crowd them if needed! Cover and rise on the countertop for 30-40 minutes, until the rolls are puffed.
    At the end of the second rise, preheat the oven to 375 degrees. Bake the rolls 15-20 minutes, until cooked through and beginning to brown. Place pan(s) on a wire rack to cool while you make the icing.

For the Icing

  • Whisk all ingredients together in a large bowl until completely smooth. Pour over the baked cinnamon rolls while they're still warm. Serve warm!

Notes

Baked cinnamon rolls can be stored at room temperature before being iced. Once they've been iced, store leftovers in the fridge.
Tried this recipe?Let us know how it was!