Sourdough Discard Cinnamon Rolls – Soft, Fluffy & Ready by Morning

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Sourdough Discard Cinnamon Rolls are absolutely the best overnight breakfast treat I’ve ever made because they use leftover sourdough starter just like our popular sourdough discard pancakes, these rolls turn what you’d throw away into something incredible. to create the softest, fluffiest, most buttery cinnamon rolls you can imagine with amazing tangy flavor. The combination of sourdough discard, grated butter worked into flour, and overnight fermentation creates incredibly tender dough. Overnight fermentation is also known to improve digestibility and increase mineral absorption compared to standard flour-based doughs that bakes up golden and perfect with sweet cinnamon sugar filling.

What Are Sourdough Discard Cinnamon Rolls?

Sourdough Discard Cinnamon Rolls are overnight cinnamon rolls made with unfed sourdough starter that ferments on the counter while you sleep, then gets rolled out with cinnamon sugar filling and baked fresh in the morning. Unlike traditional cinnamon rolls that require yeast and multiple rises, these use sourdough discard plus baking powder and baking soda added in the morning for instant rise. The butter is grated into the flour creating incredibly tender flaky layers. Think of them as the perfect combination of sourdough bread complexity and classic cinnamon roll sweetness, but easier because there’s no second rise and the dough does all its work overnight while you rest.

Ingredient Breakdown

Let me walk you through everything you need for these amazing Sourdough Discard Cinnamon Rolls. The ingredients are simple but create magic together.

For the Dough:

• Cold unsalted butter (8 tablespoons or 113g): Must be very cold for grating. Creates flaky tender layers in your Sourdough Discard Cinnamon Rolls.
• All-purpose flour (2 and 1/2 cups or 300g): Can substitute half with whole wheat. Adjust liquid if using whole wheat.
• Sourdough starter discard (1/3 cup or 100g): Unfed discard from fridge works best. Not bubbly active starter.
• Buttermilk (1 cup or 240g): Room temperature. Can substitute whole milk, skim milk, or plant milk for your Sourdough Discard Cinnamon Rolls.
• Honey (1 tablespoon plus 1 teaspoon or 25g): Can substitute granulated sugar if needed.
• Fine sea salt (3/4 teaspoon or 4g): Balances sweetness and brings out flavors.
• Baking powder (1 teaspoon): Added in morning, not overnight. Creates instant rise.
• Baking soda (1/2 teaspoon): Added in morning for your Sourdough Discard Cinnamon Rolls. Works with buttermilk acidity.

For the Cinnamon Sugar Filling:

• Light brown sugar (3/4 cup or 150g): Can substitute coconut sugar for your Sourdough Discard Cinnamon Rolls.
• Ground cinnamon (2 teaspoons): Creates classic cinnamon roll flavor.
• Melted butter (4 tablespoons or 56g): For brushing on dough before filling.

For the Glaze:

• Melted butter (1 tablespoon or 14g): Makes glaze rich and smooth for your Sourdough Discard Cinnamon Rolls.
• Powdered sugar (1 cup or 120g): Creates sweet creamy glaze.
• Vanilla extract (1 teaspoon or 5g): Adds depth to glaze flavor.
• Milk (2 tablespoons or 30g): Thins glaze to perfect consistency.

Making These Step by Step

Creating perfect cinnamon rolls is easier than you think. Let me guide you through the whole process for your Sourdough Discard Cinnamon Rolls.

Mix the Dough the Night Before

Using the large holes of a cheese grater, grate the very cold butter directly into a large mixing bowl for your Sourdough Discard Cinnamon Rolls. The butter needs to be as cold as possible so it grates easily without turning mushy.

Add the all-purpose flour to the bowl with the grated butter and use a fork to gently toss them together until every piece of butter is coated with flour. This prevents the butter pieces from sticking together.

Use a bench scraper to cut the butter into the flour with a chopping motion until you get pea-sized crumbs throughout the mixture for your Sourdough Discard Cinnamon Rolls. If you don’t have a bench scraper, a pastry cutter or fork works fine.

Add the sourdough starter discard, buttermilk, honey, and salt to the bowl. Use a stiff spatula to mix everything together until completely combined into a shaggy dough. Do not add the baking powder and baking soda yet because they go in tomorrow morning.

Overnight Fermentation

Cover the bowl with a lid or plastic wrap and let the dough rest on your kitchen counter overnight for 10 to 12 hours for your Sourdough Discard Cinnamon Rolls. The dough ferments and develops amazing flavor while you sleep.

If your kitchen is very warm above 75 degrees Fahrenheit, reduce the rising time to 7 to 8 hours to prevent over-fermentation. Over-fermented dough becomes sticky and difficult to work with.

Morning Prep and Assembly

Move your oven rack to the middle position and preheat to 375 degrees Fahrenheit or 190 degrees Celsius. Mix the brown sugar and cinnamon in a small bowl and set aside for your Sourdough Discard Cinnamon Rolls. Mix the glaze ingredients in another bowl and set aside.

Sprinkle the baking powder and baking soda over the fermented dough and mix them in thoroughly with your hands until evenly distributed. The dough should feel soft and pliable, not sticky.

Generously flour your work surface and turn the dough out onto it for your Sourdough Discard Cinnamon Rolls. Flour the top of the dough as well. Don’t be afraid to use plenty of flour to prevent sticking.

Use a rolling pin to roll the dough into a 12 by 24 inch rectangle that’s about 1/4 inch thick. The dough should be an even thickness throughout.

Fill, Roll, and Bake

Brush the melted butter evenly over the entire surface of the dough rectangle using a pastry brush for your Sourdough Discard Cinnamon Rolls. Sprinkle the cinnamon sugar mixture evenly over the buttered surface, leaving a half-inch border around the edges.

Starting on one long edge, roll the dough tightly into a log shape. If the dough sticks to the work surface as you roll, use a bench scraper to gently loosen and lift it.

Use the bench scraper to cut the dough log into 12 to 13 equal portions about 1 and 1/5 inches wide each for your Sourdough Discard Cinnamon Rolls. You can also use dental floss or a sharp knife for cutting.

Coat the inside of a 12-inch cast iron skillet with butter and arrange the cut cinnamon rolls in the skillet with a little space between each one. Tuck any extra end pieces into spaces between the rolls.

Bake for 35 to 40 minutes until the tops turn light golden brown for your Sourdough Discard Cinnamon Rolls. Remove from the oven and immediately drizzle the glaze generously over the hot rolls. Serve warm.

How to Serve

These Sourdough Discard Cinnamon Rolls are best served warm right out of the oven with the glaze drizzled generously on top while they’re still hot so it melts into all the crevices. Serve them for special holiday breakfasts like Christmas morning, Thanksgiving, or Easter brunch when you want something extra special. They’re perfect for weekend family breakfasts with coffee or hot chocolate. Pair them with scrambled eggs, bacon, and fresh fruit for complete breakfast spread. For lighter glaze, use less milk and make it thicker. Store leftover rolls loosely covered at room temperature for 2 to 3 days. Freeze baked rolls without frosting for up to 3 months, then thaw and reheat at 350 degrees before glazing.

Expert Tips

• Use very cold butter: Coldest possible butter grates easily without getting mushy for your Sourdough Discard Cinnamon Rolls. Freeze briefly if needed.
• Don’t add leavening overnight: Baking powder and soda go in morning only. Adding overnight deactivates them.
• Watch fermentation time: 10 to 12 hours at 68 to 70 degrees. Warmer kitchens need less time to prevent over-proofing. (Not sure about your kitchen temperature? This fermentation guide from Serious Eats explains how temperature affects timing)
• Use plenty of flour when rolling: Don’t be shy with flour on work surface and dough top. Prevents sticking.
• Warm kitchen adjustments: Reduce buttermilk to 3/4 cup and increase flour to 2 and 3/4 cups for your Sourdough Discard Cinnamon Rolls.
• No second rise needed: Unlike traditional cinnamon rolls, these bake immediately after rolling. Huge time saver.
• Use 12-inch cast iron skillet: Creates even heat distribution. Can substitute 9 by 13 baking dish or springform pan.
• Glaze while hot: Pour glaze on rolls straight from oven for your Sourdough Discard Cinnamon Rolls. Melts perfectly into layers.
• Make ahead option: Assemble rolls and refrigerate unbaked up to 24 hours. Bring to room temp before baking.
• Freeze for later: Freeze baked rolls without glaze. Thaw, reheat, then glaze fresh before serving.

Common Questions

Why These Are Perfect

Sourdough Discard Cinnamon Rolls are absolutely the best overnight cinnamon roll recipe because they use what would be thrown away to create the softest, most flavorful rolls with minimal effort and no second rise needed, just like our sourdough discard pancakes, the hardest part is deciding which one to make first. The overnight fermentation develops incredible depth of flavor and tender texture. The grated butter technique creates flaky layers that melt in your mouth. Whether you maintain a sourdough starter and want to use discard or just want the easiest most delicious cinnamon rolls for special mornings, this recipe delivers bakery-quality results every single time with simple ingredients and straightforward method perfect for beginners.

For more amazing sourdough recipes and baking inspiration, check out my Pinterest Page where you’ll find tips and creative ideas.