These 30-Minute Sourdough Discard Cinnamon Rolls are a game-changer for anyone who loves that sweet, spicy cinnamon flavor but doesn’t want to spend hours baking. Using sourdough discard adds a subtle tang that makes these rolls extra special, and the soft, fluffy dough rolled up with cinnamon sugar creates the perfect cozy treat. Plus, they’re ready in just half an hour, which is amazing for a homemade breakfast or snack.
I love making these on busy mornings when I want something homemade without the long wait. The sourdough discard is something I usually have on hand, so it feels great to turn what might be wasted into something delicious. I find that these rolls come out just as good as traditional ones, with a nice balance of sweet and tangy that surprises everyone who tries them. They’re easy enough for a newbie baker too, which is a big plus in my book.
My favorite way to enjoy these cinnamon rolls is warm, right out of the oven, maybe with a drizzle of icing or a little butter melting on top. They go perfectly with a cup of coffee or tea and always bring a little joy to the start of the day. If you’ve got some sourdough discard sitting in your fridge, this recipe is a fantastic reason to get it out and bake something everyone will love.
Key Ingredients & Substitutions
Sourdough Discard: This adds a lovely tang and moisture to the dough. If you don’t have discard, you can replace it with plain yogurt or buttermilk for some acidity.
Instant Yeast: Instant yeast helps the dough rise quickly. If you have active dry yeast, just dissolve it in warm milk first before mixing.
Butter: Butter adds richness and helps create a tender dough. You can swap with margarine or coconut oil if needed, though flavor will change slightly.
Cinnamon Sugar Filling: Brown sugar gives a deeper flavor than white sugar. Feel free to add a pinch of nutmeg or cloves for a warm spice twist.
Icing: Simple powdered sugar icing perks up these rolls. Use milk or cream for the right consistency and vanilla for extra flavor. For a dairy-free option, use plant-based milk.
How Do You Get Soft, Fluffy Cinnamon Rolls in Just 30 Minutes?
The key is using instant yeast and warming your milk. This jumpstarts the dough rising right away.
- Mix ingredients quickly and knead just enough to get a smooth dough.
- Roll the dough thin for faster baking and even layers of filling.
- After slicing, give the rolls a short 15-minute rise in a warm spot. I like to place them near a warm oven or on top of a hot kettle.
- Bake at a moderately high temperature (375°F) for 15 minutes for soft, golden rolls.
- Don’t skip glazing when warm – the icing melts into the swirls, making them extra tender.
Equipment You’ll Need
- Large mixing bowl – perfect for combining dough ingredients without mess.
- Measuring cups and spoons – helps you get the right amounts for consistent rolls.
- Rolling pin – makes spreading the dough thin and even easy.
- Sharp knife or dental floss – cuts rolls cleanly without squishing the dough.
- 8×8-inch baking dish – just the right size to hold the rolls as they bake.
- Whisk – great for mixing the icing smooth and lump-free.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts to the filling for crunch and nutty flavor.
- Mix in mini chocolate chips with the cinnamon sugar for a sweet twist kids love.
- Use cream cheese in the icing instead of simple glaze for a tangier finish.
- Swap cinnamon with pumpkin pie spice or cardamom for a warm, seasonal flavor.
30-Minute Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed)
- 1/2 cup whole milk, warmed
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 2 to 2 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
For the Filling:
- 1/3 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, softened
For the Icing:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation, including mixing, rolling, and slicing the dough, plus 15 minutes for a quick rise and 15 minutes baking time. In total, you can expect to have warm, delicious cinnamon rolls ready in about 50 minutes.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, combine the sourdough discard, warm milk, melted butter, and sugar. Stir to blend everything smoothly. Add the egg, salt, and instant yeast, mixing well. Gradually add 2 cups of flour, stirring until a rough dough forms. If the dough is sticky, add more flour a little at a time until it’s manageable but still soft.
2. Knead and Roll Out the Dough:
Knead the dough for about 3 to 5 minutes until smooth and elastic. On a lightly floured surface, roll the dough into a rectangle roughly 12×8 inches.
3. Add Filling & Shape Rolls:
Spread softened butter evenly over the dough. Mix brown sugar and cinnamon, then sprinkle it across the buttered surface. Starting from the long side, roll the dough tightly into a log. Using a sharp knife or dental floss, cut the log into 6 equal slices.
4. Prepare for Baking:
Place the rolls cut side up in a greased or parchment-lined 8×8-inch pan, allowing some space between them. Cover loosely with plastic wrap or a towel and let rise in a warm spot for about 15 minutes.
5. Bake & Ice:
Preheat your oven to 375°F (190°C). Bake the rolls for 15 minutes until golden and cooked through. Meanwhile, whisk powdered sugar with milk and vanilla to make icing. Adjust consistency as needed.
6. Serve:
Let the rolls cool slightly before drizzling icing on top. Enjoy warm for the best flavor!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing. This helps the yeast activate properly.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! Prepare the rolls and refrigerate them covered for up to 24 hours before baking. When ready, let them come to room temperature and rise a bit before baking as directed.
How Should I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for 2 days or freeze for up to 1 month. Rewarm gently in the microwave or oven before eating.
Can I Substitute the Milk in the Dough or Icing?
Yes, you can use any plant-based milk like almond or oat milk. Just warm it slightly for the dough to activate the yeast properly, and use cold or room temperature for the icing.
