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
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. My sourdough discard banana bread, sourdough pizza crust, and overnight sourdough pancakes are also very popular which makes me so happy. I love being on team sourdough with you!
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! I made a video on my YouTube channel of Three Sourdough Discard Recipes including these rolls if you'd like to check it out!
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Ingredients
These sourdough discard cinnamon rolls come together with a very simple list of pantry and fridge staples. I will give substitution ideas as always.
Ingredients for Sourdough Discard Cinnamon Roll Dough
- milk: I usually use whole milk but lately I've been on a quest to use up my buttermilk powder and it works wonderfully in these (¼ cup powder combined with 1 cup of water). You could make these with regular buttermilk, an alternative milk, goat or sheep milk, or half and half or cream thinned with a little water.
- sugar: I have used granulated sugar, sucanat, and brown sugar to make these. You can use honey or maple syrup but you'll need to add a bit more flour to make up for the added moisture.
- yeast: active dry or instant are both fine here. Since we are not using an active sourdough starter, we need the yeast to help these rise.
- egg: to add richness and softness to the dough.
- sourdough discard: unfed sourdough starter. I use mine straight from the fridge and very sour but you can use it at any stage whether you are just starting a sourdough starter or you have one that is well-established.
- butter: soft, room temperature - unsalted or salted work fine in these cinnamon rolls
- flour: I use unbleached, all-purpose flour. One day I want to try these with einkorn - I will report back when I do.
- salt: I test all of my recipes with Diamond Crystal Kosher Salt.
And for the cinnamon roll filling and icing:
Filling:
- butter: soft room temperature
- brown sugar: light or dark
- cinnamon: I go pretty heavy on the cinnamon. Feel free to dial it back if you don't like a super strong cinnamon flavor.
Vanilla Bean Cream Cheese Icing:
- cream cheese: very soft, room temperature
- butter: very soft, room temperature - salted or unsalted
- powdered sugar: Normally I'm not a sifter, but if your sugar looks lumpy I recommend sifting it for a smooth icing.
- vanilla bean paste: or seeds scraped from a vanilla bean or vanilla extract. You know I have to have those little vanilla flecks though.
- milk: to thin the icing - make it as thick or thin as you prefer. I like it thicker than a glaze, but thin enough that it kind of melts down into the cracks.
See recipe card for quantities.
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.
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. Don't go crazy here, it doesn't have to be exact.
- 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.
Substitutions and Variations
Be sure to check out the Ingredients section above for ingredient substitution ideas. I'm kind of a purist when it comes to cinnamon rolls, but here are some variation ideas:
- add citrus zest or juice to the glaze
- add chocolate chips or dried fruit to the filling
- use ginger and nutmeg for a spicier version
- use browned butter like in my brown butter cinnamon rolls
Equipment
I like to use my Kitchenaid stand mixer for my doughs, but you can certainly do this with whatever mixer you have or by hand. Begin by mixing it all with a wooden spoon and then knead by hand for about 10 minutes until you have a nice smooth dough ball.
A hand mixer is nice for whipping up the icing, but again, you can do it by hand as long as your butter and cream cheese are very soft.
And a serrated knife makes slicing the rolls very easy.
Storage
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.
Top tip
If you stagger the rolls in the pan and don't place them perfectly in line with one another (see photos for reference) it allows them more room to rise and as a result they stay in a more round shape after baking. If you notice in a lot of cinnamon roll photos, the rolls end up being kind of square. This is purely an aesthetic tip; your rolls will be delicious whether they are round or square - my food photographer heart just really loves when they're round so I wanted to pass that little trick along.
FAQ
An abundance of sourdough discard can be used up in a variety of recipes. Sourdough waffles and pancakes are a great way to use a lot of discard and you can double or triple the recipe to make some for the freezer.
If a recipe calls for sourdough discard or unfed sourdough starter, then no, you do not need to feed it before baking.
Sourdough discard, or unfed sourdough starter, is inactive and does not have the rising properties of an active, bubbly sourdough starter. This sourdough discard sandwich bread recipe uses yeast as well as discard because the starter is unfed.
Sourdough discard lasts for months in the fridge when tightly sealed - I speak from experience! As long as it smells pleasantly sour and shows no signs of mold or spoilage it is good to go. It will develop a dark liquid on top; this is called hooch and is totally normal and safe. You can either pour it off or stir it into the starter before using in sourdough discard recipes.
More Sourdough Recipes
- Sourdough Discard Dinner Rolls
- Soft Sourdough Dinner Rolls
- Sourdough Pumpkin Muffins
- Chocolate Sourdough Bread
More breads (quick breads, yeast breads, and sourdough):
- Chocolate Cinnamon Rolls
- Sourdough Cinnamon Rolls (no yeast)
- Banana Cinnamon Rolls
- Sourdough Pumpkin Cinnamon Rolls
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)
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 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 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 18x12 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
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.
- Prep Time: 20 minutes active
- rising: 90 minutes
- Cook Time: 30 minutes
- Category: baking, sourdough, breads, yeast breads
- Method: baking
- Cuisine: American
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!
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!
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
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!