Easy Sourdough Discard Cinnamon Rolls {30 minute recipe!}
These buttery sourdough discard cinnamon rolls with cream cheese frosting only take 30 minutes to make from start to finish!
Servings: 12 cinnamon rolls
Calories: 361kcal
Equipment
- grater for butter
- Whisk or hand mixer for glaze
- 10 Inch Cast Iron Skillet or 9x12-inch baking dish
- Rolling Pin
Ingredients
Cinnamon Roll Dough
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup butter cubed or grated
- 1 cup sourdough starter active sourdough starter or discard works fine
- 1 egg
- ½ cup milk
Cinnamon Sugar Filling
- ¼ cup softened butter
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
Cream Cheese Glaze
- 4 oz softened cream cheese
- 1 cup powdered sugar
- ¼ cup whole milk
- ½ teaspoon vanilla
Instructions
- Preheat oven. Preheat to 425°F (220°C). If using a cast iron skillet, place it in the oven to preheat.
- Mix dough. Whisk flour, sugar, salt, and baking powder. Cut or grate in cold butter until coated. Stir in sourdough discard, egg, and milk just until a shaggy dough forms (do not knead).
- Create layers. Turn dough onto a floured surface, gently fold to combine, then roll into a small rectangle. Tri-fold the dough onto itself three times to create flaky layers.
- Roll out. Roll dough into a large rectangle (about 18×12 inches) on a well-floured surface.
- Add filling. Mix softened butter, brown sugar, cinnamon, and vanilla. Spread evenly over the dough.
- Roll & cut. Roll tightly from the long edge and cut into 12 equal rolls using a sharp knife or floss.
- Bake. Place rolls in a greased 9×13 pan or seasoned, preheated skillet. Bake 15–18 minutes, until lightly golden.
- Frost & serve. Whisk frosting ingredients until smooth, spread over hot rolls, and serve warm.
Notes
- Cold butter matters: Grated cold butter creates flaky layers—work quickly so it doesn’t melt into the dough.
- Do not knead: This is a biscuit-style dough; overmixing will make the rolls dense.
- Cast iron option: A 10-inch cast iron skillet gives the best rise and browning, but a greased 9×13 pan works well, too.
- High-heat bake: Baking at 425°F creates fast oven spring for soft, tender rolls.
- Frost while warm: Spread icing on hot rolls so it melts into the swirls.
- Long-ferment variation: To long ferment, omit baking powder and add butter only after fermentation during lamination and shaping, and add a second rise time.
Nutrition
Serving: 1roll | Calories: 361kcal | Carbohydrates: 42g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 500mg | Potassium: 83mg | Fiber: 1g | Sugar: 16g | Vitamin A: 646IU | Vitamin C: 0.02mg | Calcium: 128mg | Iron: 2mg
