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Soft and Gooey 30-Minute Sourdough Discard Cinnamon Rolls with Cream Cheese Glaze

Close-up of four fluffy sourdough discard cinnamon rolls generously topped with white icing on a white plate.
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Use your sourdough starter leftovers to make soft, fluffy, and gooey cinnamon rolls quickly. This easy sourdough discard recipe requires no extra yeast and delivers a satisfying sweet treat in about 30 minutes of active time.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sourdough discard (unfed starter)
  • 1/4 cup granulated sugar
  • 1/4 cup melted unsalted butter, plus more for greasing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Filling:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup softened unsalted butter
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a separate bowl, mix the sourdough discard, granulated sugar, 1/4 cup melted butter, egg, and vanilla extract until just combined.
  3. Add the wet ingredients to the dry ingredients. Mix with a spatula until a shaggy dough forms. Do not overmix.
  4. Lightly flour a clean surface. Turn the dough out and gently knead 3 or 4 times until it comes together.
  5. Roll the dough into a rectangle approximately 10×14 inches.
  6. In a small bowl, mix the brown sugar and cinnamon for the filling. Spread the 1/4 cup softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter.
  7. Starting from the long edge, roll the dough tightly into a log. Pinch the seam closed.
  8. Use unflavored dental floss or a sharp knife to cut the log into 12 equal rolls.
  9. Grease a 9×13 inch baking dish with butter. Place the rolls cut-side up in the prepared dish. Cover loosely with plastic wrap. Let them rest at room temperature for 15 minutes (this is not a rise, just a brief rest).
  10. Preheat your oven to 375 degrees Fahrenheit. Bake for 18 to 22 minutes, or until the tops are golden brown.
  11. While the rolls bake, prepare the glaze: Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla extract until the glaze is smooth and creamy.
  12. Remove the rolls from the oven and let them cool for 5 minutes before spreading the cream cheese glaze evenly over the warm rolls. Serve immediately for gooey results.

Notes

  • For zero waste baking, ensure your discard is at least 100% hydration (equal parts flour and water by weight).
  • If you prefer a thinner glaze, add milk one teaspoon at a time until you reach your desired consistency.
  • These are best eaten the day they are made, but leftovers can be reheated briefly in the microwave.

Nutrition

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