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Ultra Soft & Gooey Sourdough Discard Cinnamon Rolls: Ready in Under an Hour

A close-up of a fluffy sourdough discard cinnamon roll generously topped with white icing, sitting on a white plate.
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Make incredibly soft, fluffy, and gooey cinnamon rolls using your sourdough discard. This easy, no-yeast recipe works for same-day baking, delivering bakery-style treats fast.

Ingredients

Scale
  • 1 cup sourdough discard (unfed)
  • 1/2 cup warm milk
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted, plus more for greasing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Filling:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Combine the sourdough discard, warm milk, 1/4 cup sugar, 1/4 cup melted butter, egg, and 1 teaspoon vanilla in a large bowl. Mix until just combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. You may need to finish mixing by hand.
  3. Lightly flour a clean surface. Knead the dough for 2 to 3 minutes until it is smooth. Place the dough in a lightly buttered bowl, cover, and let it rest for 15 minutes.
  4. While the dough rests, prepare the filling. In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and spreadable.
  5. Roll the dough out into a large rectangle, about 12×18 inches. Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  6. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  7. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking dish.
  8. Cover the dish loosely and let the rolls rest in a warm spot for 30 minutes. They will puff slightly. Preheat your oven to 375°F (190°C) during this time.
  9. Bake for 18 to 22 minutes, or until the tops are golden brown.
  10. While the rolls bake, prepare the glaze by whisking together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla until smooth. Add more milk if needed for desired drizzling consistency.
  11. Remove the rolls from the oven and immediately drizzle the vanilla glaze over the warm rolls. Serve warm.

Notes

  • If you prefer an overnight option, cover the pan of shaped rolls and refrigerate for up to 12 hours before the final 30-minute proof at room temperature and baking.
  • For extra gooey rolls, pour 2 tablespoons of heavy cream over the rolls just before baking.
  • You do not need active yeast for this recipe; the baking powder provides the necessary lift for a quick bake.

Nutrition

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