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Easy Fluffy Sourdough Discard Cinnamon Rolls Recipe Without the Wait

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A quick and easy cinnamon roll recipe using sourdough discard that requires no long rising time, delivering soft, fluffy rolls with a subtle tang and sweet cinnamon filling.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed)
  • 3 cups (360 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 cup (50 g) sugar
  • 1 teaspoon salt
  • 3/4 cup (180 ml) warm milk (about 100°F/38°C), dairy or plant-based
  • 4 tablespoons (56 g) unsalted butter, melted (plus extra for brushing)
  • 1/2 cup (100 g) brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons (30 g) cream cheese (optional)
  • 2–3 tablespoons (30–45 ml) milk or cream (to thin glaze as needed)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
  3. Add the sourdough discard, warm milk, melted butter, and vanilla extract to the dry ingredients. Mix with a wooden spoon or spatula until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface and knead gently for 3-4 minutes until smooth but still soft and slightly sticky. Avoid over-kneading.
  5. Roll the dough into a 12×15-inch (30×38 cm) rectangle about 1/4 inch (6 mm) thick.
  6. In a small bowl, mix the brown sugar and cinnamon. Brush the dough with 2 tablespoons melted butter, then sprinkle the cinnamon sugar mixture evenly over the surface.
  7. Starting from the long edge, roll the dough tightly into a log. Cut into 12 even slices about 1 1/2 inch (4 cm) thick and arrange snugly in the prepared baking pan.
  8. Bake for 25-30 minutes until the rolls are puffed and golden brown. Tent with foil if browning too quickly.
  9. While baking, whisk together powdered sugar, cream cheese (if using), and milk or cream until smooth and pourable. Adjust consistency as needed.
  10. Remove rolls from oven and cool for 5-10 minutes. Drizzle glaze generously over warm rolls and serve.

Notes

Use warm milk around 100°F to activate leavening without killing it. Avoid over-kneading to keep rolls tender. Let rolls cool slightly before glazing to prevent runny glaze. You can prepare dough the night before and bake fresh in the morning. For vegan version, use plant-based milk and butter, and substitute cream cheese glaze with coconut cream glaze.

Nutrition

Keywords: sourdough discard, cinnamon rolls, quick cinnamon rolls, no yeast cinnamon rolls, easy cinnamon rolls, fluffy cinnamon rolls, breakfast rolls

Find it online: https://lucydishes.com/easy-fluffy-sourdough-discard-cinnamon-rolls-recipe-without-the-wait/