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Cozy Sourdough Discard Cinnamon Rolls Easy Recipe with Gooey Swirls

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These cinnamon rolls use sourdough discard to create a soft, slightly tangy dough with gooey cinnamon swirls. Perfect for cozy mornings, they are quick to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed or fed
  • 3 to 3 ½ cups (360-420g) all-purpose flour, plus extra for dusting
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) warm milk (around 100°F / 38°C)
  • 2 ¼ tsp active dry yeast (one packet)
  • ¼ cup (56g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp (5g) salt
  • For the cinnamon filling:
  • 6 tbsp (85g) unsalted butter, softened
  • ½ cup (100g) packed brown sugar
  • 2 tbsp (15g) cinnamon, freshly ground if possible
  • Pinch of salt
  • For the glaze (optional):
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp (30-45ml) milk or cream
  • ½ tsp (2.5ml) vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (½ cup/120ml) with the active dry yeast (2 ¼ tsp). Stir gently and let it sit for 5-7 minutes until frothy.
  2. Mix the dough ingredients: In a large bowl, whisk together 3 cups (360g) of flour, sugar (¼ cup/50g), and salt (1 tsp). Add the sourdough discard (1 cup/240g), melted butter (¼ cup/56g), egg (1), and the activated yeast mixture. Stir until combined.
  3. Knead the dough: By hand, knead on a floured surface for 8-10 minutes, adding flour as needed until dough is soft and slightly tacky but not sticky. Or use a stand mixer with dough hook on medium speed for 6 minutes.
  4. First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare the filling: Mix softened butter (6 tbsp/85g), brown sugar (½ cup/100g), cinnamon (2 tbsp/15g), and a pinch of salt until smooth.
  6. Roll out the dough: Punch down dough and roll on floured surface into a 12×16 inch (30×40 cm) rectangle about ¼ inch thick.
  7. Spread the filling evenly over the dough, leaving a small border around edges.
  8. Roll and cut: Roll dough tightly from the long edge into a log. Cut into 10-12 slices about 1 ½ inch (4 cm) thick using a sharp knife or dental floss.
  9. Second rise: Place rolls cut-side up in a greased 9×13-inch (23×33 cm) baking dish, cover, and let rise 45-60 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too quickly.
  11. Glaze: Whisk powdered sugar (1 cup/120g), milk (2-3 tbsp/30-45ml), and vanilla (½ tsp/2.5ml). Drizzle over warm rolls.
  12. Cool slightly and serve warm.

Notes

Do not rush the rising steps to avoid dense or collapsed rolls. Use room-temperature ingredients for best yeast activation. Dental floss is recommended for clean roll cuts. Cover dough during rises to prevent drying out. Fresh cinnamon enhances flavor. For dairy-free, substitute butter and milk with coconut oil and almond milk. Gluten-free flour blends can be used but texture will differ.

Nutrition

Keywords: sourdough discard, cinnamon rolls, easy cinnamon rolls, gooey cinnamon rolls, breakfast rolls, sourdough baking, cozy breakfast

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