I don't think anything smells as good as cinnamon rolls baking. These Sourdough Discard Cinnamon Rolls are soft, fluffy, fragrant, ooey-gooey and so delicious. A great way to use up your sourdough discard, these rolls come together with simple pantry staples and are easy to throw together same day or the night before and bake up the next morning. The vanilla bean cream cheese icing seals the deal and makes them totally irresistible!
Recipe Background and Details
I have been meaning to add this Sourdough Discard Cinnamon Roll recipe to the blog for quite some time. It is a variation of my Brown Butter Cinnamon Rolls and a really great excuse to use up that sourdough discard and treat yourself to some fresh, warm cinnamon rolls. I hope you love it!
If you are new to sourdough be sure to check out my Sourdough Starter Guide for Beginners! Since sharing my sourdough discard sandwich bread recipe, it has become clear that you all LOVE sourdough discard recipes as much as I do as it has quickly become one of my most popular recipes.
Jump to:
Step-by-Step Instructions
Make the Dough
- Prepare a 9x13 (or the closest pan you have to that size) baking dish by buttering generously or spraying with cooking spray, and lining with parchment if you want to be able to remove all of the rolls in one piece after baking (this is useful if you are gifting them and want to transfer to different container). Set aside.
- Pour milk into bowl of stand mixer, along with ¼ cup sugar and yeast. Whisk and let sit for about 5 minutes until you see some foaming (this means your yeast is alive).
- After 5 minutes, whisk in sourdough discard and egg. Next, add flour, 4 tablespoons butter, and salt to mixer. Using your dough hook, mix dough on low to medium speed until it begins to come together. Increase speed to medium-high and mix until you have a soft, but not overly sticky dough. It will stick to the bottom of the bowl a bit but it should pull away from the sides and not be overly sticky. Add a tablespoon or two of flour if it is very sticky.
- Remove dough hook. Cover mixing bowl with plastic wrap or a damp towel and allow to rise for an hour in a warm place.
At this point you can use this exact same dough to make my Sourdough Discard Star Bread aka snowflake bread!
ASSEMBLY AND BAKING:
- After 1 hour or when dough has doubled in size, dump dough onto work surface and using your baking dish as a guide, press or roll dough into a roughly 9x13 inch rectangle.
- Spread 4 tablespoons soft butter evenly over the entire surface of the dough, all the way to the edges. Then cover with cinnamon and brown sugar mixture. Spread it evenly with your hands and press it down a bit to make it stick to the butter.
- Begin on the 12 inch side closest to you, roll dough very tightly away from you, keeping it taught all the way across as you roll. This will give you the most hypnotically swirled rolls with a great filling to dough ratio. Once you reach the end, pinch along seam to seal.
- Cut roll in half, then each half into 6 equal pieces. You will have 12 pieces. You can trim the end pieces as they will be a little uneven, but they rise and bake just fine and I often just put the uneven side down when placing in the pan and press them down a bit.
- Place pieces in dish. Cover with plastic wrap or damp towel and let rise in a warm spot for 30-45 minutes.
- Preheat oven to 350 degrees F during last 20 minutes of rising time.
- Once dough has risen, remove plastic wrap or towel and bake for 25 minutes in preheated oven until puffed and browned.
- Remove from oven and let cool for about 5 minutes before you slather the icing all over.
Overnight Instructions
After the rolls are shaped and in the pan, allow rolls to rise for about 30-40 minutes before covering and placing in fridge overnight.
Let sit at room temp for 30 minutes before you bake the next morning.
Sourdough Discard Cinnamon Rolls
These Sourdough Discard Cinnamon Rolls are soft, fluffy, fragrant, ooey-gooey and so delicious. A great way to use up your sourdough discard, these rolls come together with simple pantry staples and are easy to throw together same day or the night before and bake up the next morning. The vanilla bean cream cheese icing seals the deal and makes them totally irresistible!
- Total Time: 20 minutes active, 90 minutes rising, 30 minutes cook time
- Yield: 12 cinnamon rolls
Ingredients
cinnamon roll dough:
1 cup whole milk (240 grams) warmed to 100-110 degrees F
¼ cup sugar (50 grams)
2 ¼ teaspoons active dry yeast (7 grams)
1 egg
½ cup sourdough discard (140 grams)
3 ½ cups all purpose flour (420 grams)
1 teaspoon Diamond Crystal kosher salt (3 grams)
4 tablespoons butter (56 grams), very soft room temperature or melted and cooled
filling:
4 tablespoons butter (56 grams) soft room temperature
½ cup brown sugar (104 grams)
2 tablespoons ground cinnamon (16.6 grams)
frosting:
2 ounces cream cheese (56 grams)
2 ounces butter (56 grams)
1 cup powdered sugar (125 grams)
1 teaspoon vanilla bean paste (6 grams)
4 tablespoons milk (61 grams) or enough to create a thin, spreadable icing
Instructions
- Prepare a 9x13 inch (or the closest pan you have to that size) baking dish by buttering generously or spraying with cooking spray, and lining with parchment if you want to be able to remove all of the rolls in one piece after baking (this is useful if you are gifting them and want to transfer to different container). Set aside.
- Pour warmed milk into bowl of stand mixer, along with ¼ cup sugar and yeast. Whisk and let sit for about 5 minutes until you see some foaming (this means your yeast is alive).
- After 5 minutes, whisk in sourdough discard and egg. Next, add flour, 4 tablespoons butter, and salt to mixer. Using your dough hook, mix dough on low to medium speed until it begins to come together. Increase speed to medium-high and mix for about 5-7 minutes or until you have a soft, but not overly sticky dough. It will stick to the bottom of the bowl a bit but it should pull away from the sides, cling to the dough hook, and not be overly sticky. Add a tablespoon or two of flour as needed if it is very sticky.
- Remove dough hook. Cover mixing bowl with plastic wrap or a damp towel and allow to rise for an hour in a warm place.
- After 1 hour or when dough has doubled in size, dump dough onto lightly floured work surface and using your baking dish as a guide, press or roll dough into a large rectangle. I just try to get it to about a ½ inch thickness all over rather than worry about the length and width but it will end up being about 9x13 inches.
- Spread 4 tablespoons soft butter evenly over the entire surface of the dough, all the way to the edges. Then cover with cinnamon and brown sugar mixture. Spread it evenly with your hands and press it down a bit to make it stick to the butter.
- Begin on the 12 inch side closest to you, roll dough very tightly away from you, keeping it taught all the way across as you roll. This will give you the most hypnotically swirled rolls with a great filling to dough ratio. Once you reach the end, pinch along seam to seal.
- Cut roll in half, trim ends if desired, then cut each half into 6 equal pieces. You will have 12 pieces (or 14 if you use the ends pieces - they will be a little uneven, but they rise and bake just fine and I often just put the uneven side down when placing in the pan and press them down a bit - I hate to waste this beautiful dough)
- Place pieces in dish. Cover with plastic wrap or damp towel and let rise in a warm spot for 30-45 minutes. *if making ahead this is the point you will cover tightly and place in the refrigerator overnight. Bring to room temperature for 20-30 minutes while you preheat the oven the next morning.
- Preheat oven to 350 degrees F during last 20 minutes of rising time.
- Once dough has risen, remove plastic wrap or towel and bake for 25 minutes in preheated oven until puffed and browned.
- Remove from oven and let cool for about 5 minutes before you slather the icing all over.
Icing:
mix cream cheese and butter until combined and very creamy - I like to use a hand mixer for this. Add powdered sugar and vanilla and continue mixing. Add milk and mix until you reach your desired texture.
Notes
- If you don't have a mixer, stir dough together in a bowl with a Danish dough whisk or wooden spoon and then turn onto a floured surface and knead by hand for about 5-7 minutes or until you have a smooth, elastic dough.
- Use this exact same dough to make my Sourdough Discard Star Bread aka snowflake bread!
- You will want to adjust the salt depending on what type/brand you are using. I always use Diamond Crystal kosher salt and base my weight measurements on that brand.
- These never last more than a day or two around here, but if somehow they ever do I store them covered in the refrigerator to keep them fresh. A couple seconds in the microwave freshens them up.
- Baked, cooled, and unfrosted, these can be tightly wrapped and stored in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight before covering with foil and warming in 350 degree oven for 5-10 minutes before frosting and serving.
- Prep Time: 20 minutes active
- rising: 90 minutes
- Cook Time: 30 minutes
- Category: baking, sourdough, breads, yeast breads
- Method: baking
- Cuisine: American
Shannon says
Absolutely my favorite way to use up some sourdough discard. Both times I have made these they have turned out so fluffy and delicious. In my opinion this recipe is the best and easiest way to make amazing cinnamon rolls. Definitely a new family favorite.
Jewels says
Wow…just wow!! After starting my sourdough journey over earlier this month, I decided to first try a discard recipe before really diving in. This recipe did not disappoint!! When the dough was done proofing, I instantly knew this recipe was going to be a winner! I will NOT make cinnamon rolls any other way. Thank you for sharing this amazing recipe! This one is a keeper for sure!
Pamela R. says
Anita, these are the BEST Sourdough Discard Cinnamon Rolls ever! I do have one question for you, pease. When the dough rises 100% during warmer ambient temperatures, it's so challenging to roll them up tightly for a pretty and uniform swirl since the dough continues to warm up and soften while working with it. Since I'm using the technique where you cut the rolled out dough into strips, then roll them up individually, should the rise be scaled back to 75%, or should the milk quantity be cut back by a few grams in order to have more firm dough to work with? I read through many of the reviews but didn't see any comments on this issue. Thank you ahead of time, your advice and expertise are very much appreciated!
anita | wild thistle kitchen says
Hi Pamela. Thank you SO much!! I'm so happy you love this recipe. I think that's a great idea only letting them rise to 75% and to make it even easier to roll up you can pop the dough in the fridge for a bit before rolling and shaping. I do this very often with my other sourdough cinnamon roll dough and it really makes such a difference when rolling! Thanks again so very much for this kind feedback. - Anita
Valiana says
Hi,
Am i able to use regular iodized salt or just plain kosher salt? Would i need to change the measurements for it?
anita | wild thistle kitchen says
Hi there. Yes you can use table salt but you'll want to use about 1/2 the amount. So instead of 1 teaspoon you will use 1/2 teaspoon. Let me know if you have any other questions. Thanks! - Anita
Shelley says
Have you tried the heavy cream method with these? Where you pour 1/2 cup over the rolls before baking. I have a yeast cinnamon roll recipe that uses that and they are very much like Cinnabon cinnamon rolls.
anita | wild thistle kitchen says
Hi Shelley! I have not personally, but I believe a few commenters have done that with great results. 🙂
Linda W says
I am anxiously waiting for my dough to rise. I noticed that in the top section of your written explanation, you mention rolling out dough to about 9" x 13". In step 5 of the actual recipe, you instruct to roll out the dough to 18" x 12". Can you clarify? Thank you for the recipe. I love that I can use my sourdough discard and am looking forward to baking my first attempt at cinnamon rolls!
anita | wild thistle kitchen says
Hi Linda! I'm not sure why I put both of those - definitely an error on my part. Thanks for your eagle eye! Nobody else has ever mentioned that to me. I will fix it. I don't get too fussy with it, but I generally like to roll it out about as big as the pan which is usually a 9x13 baking pan. I'm excited to hear what you think! Please let me know how you like the rolls! Thanks for giving my recipe a try - Anita
Linda Wilshire says
Hi Anita,
Thank you for the quick reply and fabulous recipe! The cinnamon rolls turned out so light and fluffy--pure perfection!
anita | wild thistle kitchen says
You are most welcome! Well thank you for this wonderful feedback, Linda! I'm so happy the cinnamon rolls turned out so well for you! I hope you'll try some other discard recipes now that you've mastered this recipe. I'm always here if you have any other questions. Big hugs - Anita
Teresa says
So yummy! Just curious about how long you let dough mix in your stand mixer…. Or what to look for? I’m never sure when to stop mixing the dough….. can I over mix?
anita | wild thistle kitchen says
Hi Teresa! I generally do about 5-7 minutes and I actually thought I put that in the instructions. Fixing now! Yes, it is possible to overmix, but with a rich dough like this it would take a really long time to overmix. Thanks for your question! - Anita
Teresa says
Thanks for the recipe! It’s always a hit. Just out of curiosity… is this recipe or the (no yeast) version the favorite in your home? I came across this one first and I just don’t know if you can beat it!
anita | wild thistle kitchen says
You are so welcome and I'm so happy you've been enjoying it! This is definitely the favorite amongst my kids and pretty much everyone else. It's just softer and fluffier and a lot faster to make. My husband and I absolutely love the true sourdough version and my toddler actually really likes them too. Don't get me wrong, my older kids will eat them, but they much prefer the discard version. I really don't think they can be beat - lol! Thank you for your sweet comments!
Carly says
No BS. This is hands down THE BEST cinnamon roll recipe of all time and I’d die on that hill. They’re literal PERFECTION. I’ve made them twice now and I can honestly say I will never look for or use another cinnamon roll recipe again. Only thing I do different from the recipe is I cut them into 8 rolls and sprinkle the tops with a little more brown sugar and cinnamon before I drizzle about 3/4 cup heavy cream over the top and bake. Y’all I’m telling you - pure kitchen magic! They stay soft and squishy in the best way.. Anita, where has this recipe been all my life?!? Thank you for sharing.. Cinnabon has nothing on you.. zero. Best ever. Nicely done.
anita | wild thistle kitchen says
Well this is just the BEST comment ever! Carly! Thank you! I can't even tell you how much I appreciate this amazing, detailed feedback - you are so generous! I love those extra touches you gave these cinnamon rolls and I will have to try them next time!! Big hugs to you and thanks again! xoxo - Anita
Mariel says
I prepped these yesterday afternoon and baked them this morning. I’ve been looking for an easy yet delicious recipe and this was it! These are hands down the best cinnamon rolls i’ve ever tasted - and i’ve always been a huge cinnabon fan….well now I can make better ones in my own kitchen…I’m so excited!! Also, I didn’t have vanilla bean paste so I used 1/2 tsp of vanilla extract and it worked out perfectly! Thank you!
Ella Grace Givan says
These cinnamon rolls are so good!! How long can I leave the cinnamon rolls unbaked in the refrigerator?
anita | wild thistle kitchen says
Hi Ella! Thank you! I'm so happy you love these! I had someone go 24 hours with success. If you do this, I'd skip the second rise as they should rise fully during the 24 hours in the fridge - if not you can give them some time at room temperature to finish rising. I have not personally tried this but as long as you cover them well so they don't dry out they should be just fine. Let me know if you have any other questions. Thanks again! - Anita
Katelyn says
Hi there!
For the dough, do you use cold butter??
anita | wild thistle kitchen says
Hi! No it should be very soft room temp or you can even melt it. I can't believe I left that out and that nobody has ever asked! Thank you! I'll fix it now.
Olivia says
This was my first sourdough discard recipe and it turned out perfectly! My coworkers will be very excited tomorrow!
Victoria says
I have made a couple different cinnamon roll recipes but my family has stated THIS is THE BEST one I have made. Thanks for the great recipe. It will be one we make often.
Jessica Navarre says
Perfect cinnamon rolls! I am so happy I found this recipe. Thank you!
anita | wild thistle kitchen says
Thank you so much! I am so happy you loved them!! - Anita
Paula says
Since I don't have a stand mixer, about how long should I hand knead the dough before rising?
anita | wild thistle kitchen says
Hi Paula! You can knead the dough by hand on a lightly floured surface for about the same amount of time (5-7 minutes) or until the dough becomes smooth and elastic. Let me know if you have any other questions. Thanks! - Anita
Nicole says
I was looking for something to do with my sourdough discard and stumbled across this recipe. I'll admit I was a bit hesitant because I don't have a stand mixer, but decided to still give it a try... And wow!!! It was a success. I love that it's not too sweet, just the perfect balance. I ended up taking it to work to share, because I was afraid that I'd eat all of them myself. Great recipe! Can't wait to try more of your recipes.
Liz says
I just made these for a brunch I was hosting and they were INCREDIBLE! WOW! I followed the overnight recipe and they came out moist, fluffy and were so delicious. The frosting (with the vanilla paste) was perfect. I will be making these as my go-to cinnamon roll moving forward. I'm new to the sourdough process and this was a great way to use the discard.
Erica hutson says
Hey! I only have dry instant yeast, would I just use less of it for this recipe?
anita | wild thistle kitchen says
Hi there! You can use the same amount just keep an eye on the rising as it may rise a bit faster. I hope you love the recipe! Thanks - Anita
Dawn Springer says
Thee were sooooo good!!!! Sooo soft!!! Better than the bakery.
Daniella says
These are absolutely amazing. This was the second time I made them. Perfect recipe, I wouldnt change a thing! Thanks Anita for sharing.
Erin says
Hi Anita! I am making these instead of pie for Thanksgiving tomorrow. I am tuckered out, though. Can I refrigerate for a long cold rise overnight after the first dough assembly step, then bring to room temp and assemble tomorrow mid-morning, then bake later in the day? I know that is a total change on your recipe and timelines, but I do not want to wait for the dough to rise and do the rolling and everything tonight.
I understand you likely won’t answer tonight, but I would still appreciate your opinion so that if it doesn’t work, I can try to figure out what would be a better way! Thanks
anita | wild thistle kitchen says
Hi Erin! I totally understand! The day before Thanksgiving is busier than the day of I think! Yes, you can put the dough into the fridge and then bring it out in the morning to finish doubling (unless it already doubled in the fridge which is highly possible!). If it doubled in the fridge you can just proceed with rolling, shaping, second rise, etc - no need to let it come to room temp. If it did not double in the fridge just let it finish its rise in a warm spot (I love to use the oven with the light on) before rolling and shaping. I'm honored you're making these for your Thanksgiving dessert! It truly means so much. I hope you and your family love them. Happy Thanksgiving! xo - Anita
Angie says
I made these as a test run today which means I didn’t use the cream cheese icing. Instead of using the icing I dusted with powdered sugar. The rolls turned out light, fluffy, delicious without being overly sweet and feel like they will reheat beautifully (will find out tomorrow). I think the cream cheese icing will add to the sweetness level and richness for a more traditional flavor. I can eat cinnamon rolls with or without the cream cheese icing but if I only lightly dust with powdered sugar I feel less guilty eating them and use the icing on special occasions. Thank you for sharing.
anita | wild thistle kitchen says
Hi Angie! I am so happy you enjoyed these! I agree that they are so good just as they are fresh from the oven. That cream cheese frosting really takes them over the top though! Thank you so much for this amazing feedback and 5-star rating! I appreciate it so much. xo - Anita
Kellen says
Hi Anita,
I'm trying your recipe for the first time. However, my dough never seems to be as soft and pillowy as I see in videos (not just yours). I added the 2 extra tablespoons of flour but my dough is still tacky. Is it overhydrated? How long do you knead in the mixer? I measured everything in grams. I've had my starter for over a year. I make bread but I feel like I'm missing something. You make it look so easy. Help please! These rolls look so beautiful. I think they would make great Christmas gifts but I want to master the recipe first.
anita | wild thistle kitchen says
Hi Kellen! Are you using regular all purpose flour? If the dough is very tacky you can add a few tablespoons more flour and they will turn out great! I knead for 5-7 minutes on speed 2 in my kitchenaid mixer. Another possibility is that your starter might be more hydrated than mine and that is perfectly fine. Even if it is a bit sticky, it will still rise and make great cinnamon rolls. Please let me know if you have any other questions - I'm here to help!
Andrea says
I just had to share, I absolutely LOVE this recipe. I even shared some with a coworker and she asked if I'd make her some to take home for Christmas morning!!! Absolutely AMAZING!! Thank you so much for sharing!
anita | wild thistle kitchen says
Andrea! Thank you for sharing this with me!! It makes my day! Merry Christmas to you and yours!! xoxo - Anita
Alexa Derry says
it was my first time making these! my family devoured them!!!!!! it was a good simple recipe and a new staple in our house for breakfast!
Ali says
Simply spectacular!! I made your recipe for a family get together, and everyone was OBSESSED! These rolls are requested every time we gather for holidays/birthdays. Thank you for sharing!
anita | wild thistle kitchen says
Thank you!! I am so happy you and your family enjoyed them! I know what you mean! No holiday or birthday is complete without these cinnamon rolls in our house! Thank you so much for this wonderful feedback!
Ashley says
This is my second time making these and they’re delicious! When I am craving a cinnamon roll and these are now my go to. I’ll never buy premade again. Great recipe!
anita | wild thistle kitchen says
Hi Ashley! Thank you for letting me know! I'm so happy you love these cinnamon rolls. They are a big hit in our home and probably the most frequently made recipe in my kitchen. Thank you for this kind feedback and rating. I really appreciate it!! xo - Anita
Christina says
Incredible! I just baked and ate two of these fat juicy buns! I do love an overnight recipe but many times you are not thinking that far ahead. So I was glad I could make and eat these today. I wouldn’t change a thing. I did use buttermilk instead of regular milk simply because I had been baking with it and wanted to use it up and it came out great. As another person said they are not sickeningly sweet they’re just perfectly sweet, thank you for a lovely recipe. I did end up freezing half of the buns so I didn’t have 12 buns tempting me! As noted I sliced them then put a piece of parchment in between each, wrapped them in plastic and put in the freezer before the second rise. Wonderful recipe, if anyone’s thinking of trying it - just do it.
anita | wild thistle kitchen says
Christina, this comment and rating really made me smile! Thank you so so much!! I love that you baked some and froze the rest unbaked! You'll have to let me know how they rise and bake for you from frozen. Thanks again for this!! I appreciate it so very much! xo - Anita
Nicole K. says
Best sourdough discard cinnamon rolls! Period! Thanks so much! How would one eliminate the conventional yeast and use bubbly active starter instead?
anita | wild thistle kitchen says
Hi Nicole! I am so happy you loved this recipe! Thanks for your kind feedback and rating. I actually have a separate no-yeast sourdough cinnamon roll recipe! Let me know if you give it a try. Thanks again so much!! - Anita
Bonnie says
Best cinnamon rolls we’ve ever had!
Lindsay Hickey says
I love your recipe so much! I make it weekly ❤️ How would I make a pumpkin version of this?
anita | wild thistle kitchen says
Hi Lindsay! I am so happy you've been enjoying these cinnamon rolls! I plan to share a pumpkin version this fall, but unfortunately I do not have one ready at this time. I'll share to my newsletter when I have it ready, so be sure to subscribe if you haven't already. Thank you so much for your kind feedback! xo - Anita
Stephanie says
This is the best cinnamon I have ever made! It will be my go to from now on! Thank you for sharing such an amazing recipe that is super simple!
anita | wild thistle kitchen says
Hi Stephanie! I am so happy you enjoyed this recipe! Thank you for your kind feedback!
Tayler says
These were SO yummy the first day. But they dried out very quickly by the next day. Even with proper storage and heating them before consumption.
anita | wild thistle kitchen says
Hi Tayler, I'm really happy you enjoyed these the day they were baked. I'm sorry to hear they dried out after storing - this is the first time I've had that complaint. It sounds like they might have been over-baked or reheated for too long. I have made these countless times and they are moist for days. If you try them again I'd recommend taking a few minutes off the baking time. Thanks for the feedback!
Danielle P says
Hi Anita!
I would like to make these tomorrow night fro back on Tuesday morning. I do not have dry active yeast on hand- anything else I could use that is compare that will give the same result?
anita | wild thistle kitchen says
Hi Danielle! The yeast is needed to get a rise with the unfed discard. You can omit the yeast if you are using active sourdough starter but the rising times will be much longer as with any sourdough recipe. I have also seen quick cinnamon roll recipes that are very different from this one that call for baking powder but I have never tried them. I hope this helps!
Amber says
I’ve made these so many times (10+), and they’ve come out perfect every time! This is absolutely my go-to recipe for discard cinnamon rolls, and I’ve officially thrown out every other recipe! Thank you!
anita | wild thistle kitchen says
This melts my heart! I'm honored you've made this your go-to cinnamon roll recipe and that you have made it so many times!! That is the highest compliment. Thank you so much!
Ashleigh says
can I use active starter and ditch the yeast?
anita | wild thistle kitchen says
Hi there - Yes you definitely can but your rising times will be much longer. For the first rise you will do a bulk ferment as if you were making sourdough bread. So anywhere from 8-12 hours. Then give it a cold ferment overnight, shape rolls the next morning and let rise for 1-2 hours until puffy before baking. I've been working on a true sourdough cinnamon roll recipe and hope to have it posted soon. I hope this helps - Let me know how it goes!
Carly says
Love this recipe! It’s a 10/10 every single time. Huge crowd pleaser! Have you ever done the recipe for a savory breakfast roll? Like adding breakfast sausage/cream cheese mixture? I’d like to try that next but wondering what the recipe should be!
anita | wild thistle kitchen says
Thank you! I'm so happy you've been enjoying it. I have not but it is something I've wanted to try. I'll have to tinker with it and get something posted. I think you could google a savory roll and just use my dough and whatever filling they suggest. Thanks again! Let me know how it goes!
Stephanie says
I've used this recipe probably about a dozen times so it's time to leave a review. my family can't get enough of these cinnamon rolls and they turn out absolutely perfect each and every time and that's with a 5 year old helping. I hate throwing away discard. I have a batch to go in the oven now to surprise Daddy with at camp tomorrow for Father's Day breakfast but he'll eat them all day!
anita | wild thistle kitchen says
Stephanie - Your comment really warms my heart! I am so honored you've been enjoying this recipe and making it with and for your family. I hope your husband loves his surprise! Happy Father's Day to him. Thank you so so much for taking the time to leave this kind feedback and rating. Take care! xo - Anita
Julie says
I'm about to try these for the first time. The recipe looks amazing. If I am letting them refrigerate overnight, do I let them rise for 30-45 minutes before I put them in the fridge over night? Just making sure. Thanks.
anita | wild thistle kitchen says
Hi there! Yes, that's right. If you'll be baking them the next morning, let them rise for 30-45 minutes at room temp before you place in the refrigerator, covered, overnight. Then pull them out the next morning while you get the oven preheated just to take the chill off a bit before baking. Let me know how it goes!! Thanks for giving my recipe a try. - Anita
Ashley says
This recipe is a HIT with my whole family(that’s saying a lot for 7 people!). I have to make two batches at a time so we have some for the next day They are big, soft, fluffy, and moist! Love them.
anita | wild thistle kitchen says
This is the BEST!! Thank you!! I am totally in the same boat over here always making a double batch! They disappear VERY fast! I so appreciate you making my recipe and taking the time to come back to leave this wonderful feedback! xo - Anita
Kathy says
I’m making these for the first time. Do I let them rise the second time before I cover with wrap and refrigerate? Thanks for the wonderful recipes!!
Kathy says
Sorry I found my answer as I was reading through the recipe for the umpteenth time!!!
anita | wild thistle kitchen says
I'm glad you found the answer! Don't be sorry at all! Ask me anything anytime - I really try to be quick in my replies as I know how it feels to be mid-recipe and need help! lol. Thank you so much!!
Rose Adcock says
How long can you freeze unbaked cinnamon rolls ? I want to stock up so they can be ready to bake. They are the best !!
anita | wild thistle kitchen says
Hi Rose! YOU are the best! If they are wrapped really, really well to prevent freezer burn and/or drying out, they will last up to 3 months maximum. Yeast can lose its effectiveness any longer than that. I need to stock my freezer with some too! Take care! xo - Anita
Rose says
Thank you Anita ! My husband who doesn’t eat sweets, lol, can’t pass these up. Also I have to make them so he can give them out. But it’s a labor of love !
John says
Anita,
Nice recipe. Cinnamon rolls come out nice and tender. I used buttermilk and my sourdough discard and they have a nice little tang to them. Be careful with your metric conversions as some are incorrect, i.e., for the frosting you have 2 oz. of cream cheese as 30 grams, when 2 oz. is equal to 56 grams. Some other are off as well but I weighed everything with correct metrics and they came out nice.
anita | wild thistle kitchen says
Hi John! Thanks for pointing that out. I realize my mistake - I was converting 2 tablespoons which is around 30 grams. Oops! I'll make the correction. 🙂 I'm glad you enjoyed the cinnamon rolls. Thanks for letting me know!
Jacki says
I’ve made cinnamon rolls forever, but never with sourdough. These are fantastic and this is now my “go-to” recipe. Thank you!
anita | wild thistle kitchen says
Hooray! I am thrilled to read this! And I'm truly honored that this is now your go-to recipe! Thank you for letting me know! xo - Anita
Kayla says
I made these tonight- my first ever sourdough bake! I used the discard from my 3-day-old starter. These taste HEAVENLY!!! The recipe was so easy to follow although I was nervous. Thank you so much for this recipe! It really boosted my confidence as I venture into the world of sourdough (and bread in general- this is the first time I’ve ever worked with dough)!!
The only thing that I think I might have done ‘wrong’ is maybe let it rise too much? I did end up with 14 rolls, but they are SUPER thick and I found it hard to roll the initial log tightly. But still- they are SO good!!
anita | wild thistle kitchen says
Hi Kayla! Thank you so much for this wonderful feedback! Your first time working with dough?? I truly can't think of a better compliment! Congrats on starting your sourdough journey and thank you for giving my recipe a try! I really should leave a note saying it's ok to have a few extra rolls (never a bad thing! lol) because I too have extra sometimes depending on various factors and nobody ever seems to mind! haha! Thanks again and please keep me posted on your baking adventures. I have several other sourdough discard and sourdough recipes (and more on the way!) I'd love for you to try them! xo - Anita
Amy says
I have made these twice, and they are the best cinnamon rolls I’ve ever had! I’m so glad I found this recipe!
anita | wild thistle kitchen says
That makes me so happy! Thank you for letting me know!!
Sourdough starter says
Hi Can you freeze them after they are baked?
anita | wild thistle kitchen says
Hi. Yes, I give those instructions under the storage heading: "Baked, cooled, and unfrosted, these can be tightly wrapped and stored in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight before covering with foil and warming in 350 degree oven for 5-10 minutes before frosting and serving." Let me know if you have any other questions. 🙂
Lisa says
AMAZING!!!! Anita, you did an amazing job on this recipe. So soft and not super sweet. This is now my go-to recipe. Even the next day they were so soft. My kids said this is their favorite cinnamon roll recipe.
anita | wild thistle kitchen says
I am so happy you loved them!!! Thank you for this amazing feedback!! It truly made my day! xoxo - Anita
Beth says
Do they have to be refrigerated overnight? I was hoping to make and bake them today. Will they just have less sourdough tang if not refrigerated overnight or are there other reasons it’s a necessary step?
anita | wild thistle kitchen says
Hi! It is not necessary. It is just a make-ahead option 🙂
Amy says
Made these this morning, first attempt with my sourdough discard! They were a hit- delicious!!! Thank you for the great recipe and “how to’s”!!
anita | wild thistle kitchen says
That is wonderful! Thank you for this kind feedback! I'm so happy you enjoyed them!!
Mia says
I made these on a whim tonight as I was feeding my starter. I used oat milk as that was all I had on hand, and added a small amount of cardamom to the dough/the cinnamon filling. Topped them with some demerara sugar before baking as I didn't have any cream cheese in the fridge but wanted them to have a bit of sweetness on top.
I have eaten three straight out the oven in quick succession - i'm obsessed! Thank you so much!! New go-to discard recipe 🙂
anita | wild thistle kitchen says
I love that you made these on a whim - totally my kind of baking! I love cardamom and I bet that was a delicious addition! Thank you so much for giving my recipe a try and for coming back to leave such a kind comment and rating! Have a great weekend! xo - Anita
Amber says
Do we think after the first rise and shaping they could be frozen?
anita | wild thistle kitchen says
Yes we do! Freeze the shaped rolls before the second rise, wrapped very well. The night before baking, pop them in the fridge and then the morning or day of, give them an hour or so at room temp before baking. I have been meaning to add those instructions to the post as I've gotten this question quite a bit in my email and dm's. Thanks for asking and please let me know how they turn out for you!
Rose says
Hi Anita, it’s me again ! I am making these cinnamon rolls for friends tomorrow morning. Can I make them at 9 am and refrigerate until morning ?
anita | wild thistle kitchen says
Hi Rose! Yes that should be fine! Just make sure to pop them in the refrigerator quickly - don't let them rise at room temperature at all once you have them shaped and in the pan. And cover them well with plastic wrap so they don't dry out. Let me know how they turn out!
Rose Adcock says
Hi Anita , I just wanted to let you know the cinnamon rolls turned out great ! I made them for friends and they already asked for more. My daughter said this should be our weekly family tradition. And I actually have some ready for the oven ! Have a blessed weekend !
anita | wild thistle kitchen says
This is amazing news Rose! I will be sure to add those make-ahead instructions to the blog post and recipe card. Thank you so much!! Your comments really make me smile! xo - Anita
Rose Adcock says
Can these be baked in an aluminum pan ? Making these for my husbands doctor.
anita | wild thistle kitchen says
Hi Rose! Yes they sure can! I've done them in a large aluminum pan and also split a batch between two smaller pans many times. Let me know how it goes!
Dara says
Hi. I’ve made these twice and they’re delicious! My dough seems too soft. Like when rolling up and cutting, it wants to just kind of mush. Do you think it needs more flour or could I chill it before rolling out and adding the filling?
anita | wild thistle kitchen says
Hi! I am so glad you've been enjoying these! Thank you for letting me know! Yes, the dough can be soft and I should add that note to the recipe card. The softness is what results in such a soft, fluffy cinnamon roll so I'd resist adding more flour unless the dough is unmanageably sticky in the kneading process. If it is just soft when you try to slice them, yes I'd pop the whole roll in the fridge or even in the freezer to firm up a bit before slicing. Let me know if you give it another try and how it goes! Thanks again - Anita
Rose Adcock says
Hi ! I want to make the cinnamon rolls, but don't have whole milk. Will 2 % work ? Thank you , Rose
anita | wild thistle kitchen says
Hi! Yes 2% will work just fine. Let me know how you like them! Thank you! - Anita
Rose Adcock says
To be honest, I've just started working with sour dough. They are out of the oven and delicious ! The recipe was so easy ! Next I'm going to try the discard crackers. Thank you for the amazing recipes and ideas !!
anita | wild thistle kitchen says
This is just the BEST! I am thrilled to read this. Thank you for trusting my recipe and for coming back to leave this wonderful feedback!!
Su Petterson says
I made these yesterday, they turned out wonderful and are delicious. I added some raisins and chopped pecans before I rolled them up. Will definitely make them again.
Austin says
Awesome recipe. I did the over night chill in the fridge. Also, I used Greek cream cheese for the frosting and was very happy with how the tang from that melded so well with the sourdough flavor from my discard. Seriously, this was the best cinnamon roll recipe I’ve ever made. It was totally worth the effort.
anita | wild thistle kitchen says
Thank you so much for this kind feedback! I'm thrilled you made and enjoyed these sourdough discard cinnamon rolls. The extra tanginess sounds wonderful!
Kez says
making these as I write. For the frosting can I use thick plain yoghurt instead of cream cheese ?
anita | wild thistle kitchen says
Hi! I think that will work great and I actually think someone has tried this before and enjoyed the outcome. I think you may not need any milk if you use the yogurt as it is thinner than cream cheese. Let me know how it goes!
Lisa salisbury says
Made this twice great recipe I added raisins to mine
anita | wild thistle kitchen says
I'm glad you like the recipe. I bet they are great with raisins. Thank you for letting me know! I've been working on a cinnamon raisin swirl bread with my discard sandwich bread. Yum!