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No-Fuss Overnight Sourdough Discard Cinnamon Rolls with Cream Cheese Frosting

A stack of four gooey overnight sourdough discard cinnamon rolls topped with thick white icing.
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Make soft, tangy cinnamon rolls using your leftover sourdough starter discard. This recipe uses an overnight proofing method for easy morning baking.

Ingredients

Scale
  • 1 cup (240g) active sourdough discard (room temperature)
  • 1/2 cup (120ml) warm milk (about 105-115°F)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup (57g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon instant dry yeast (optional, for extra lift)
  • For the Filling: 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Frosting: 4 ounces (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1–3 tablespoons milk or heavy cream

Instructions

  1. In a large bowl, whisk together the warm milk, granulated sugar, and sourdough discard until combined. Let stand for 5 minutes.
  2. Whisk in the melted butter, egg, and vanilla extract into the milk mixture.
  3. In a separate bowl, whisk together the flour, salt, and optional yeast.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface. Knead briefly, about 3 to 5 minutes, until the dough comes together smoothly. Do not over-knead; this is a simple enriched sourdough dough.
  6. Lightly grease a large bowl. Place the dough inside, turning to coat. Cover the bowl tightly with plastic wrap.
  7. Place the bowl in the refrigerator for the overnight proof, at least 10 hours and up to 18 hours. This is your make ahead sweet rolls step.
  8. The next morning, remove the dough from the refrigerator and let it rest on the counter for 30 to 60 minutes to warm slightly.
  9. While the dough rests, prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth.
  10. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches and 1/4 inch thick.
  11. Spread the cinnamon filling evenly over the dough surface, leaving a small border on one long edge.
  12. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  13. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces.
  14. Arrange the rolls in a lightly greased 9×13 inch baking pan. Cover the pan loosely with plastic wrap or a clean kitchen towel.
  15. Let the rolls proof at room temperature for 1 to 1.5 hours, or until they look puffy. They will not double in size like commercial yeast doughs.
  16. Preheat your oven to 375°F (190°C).
  17. Bake for 20 to 25 minutes, or until the tops are golden brown.
  18. While the rolls bake, prepare the frosting: Beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar, vanilla, and 1 tablespoon of milk until creamy. Add more milk, one teaspoon at a time, to reach your desired spreading consistency.
  19. Remove the rolls from the oven and let them cool in the pan for 10 minutes before spreading the creamy cinnamon roll glaze generously over the warm rolls.

Notes

  • Using sourdough discard results in a slightly more tangy cinnamon rolls flavor compared to standard sweet dough.
  • If you skip the optional yeast, the overnight proof is essential for texture. If you include yeast, you can reduce the cold proof time to 8 hours.
  • For extra soft baked sourdough pastries, cover the pan with foil for the first 15 minutes of baking.

Nutrition

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