30-Minute Sourdough Discard Cinnamon Rolls

Soft, Sweet, and Ready in a Flash!

Sourdough cinnamon rolls in 30 minutes? You better believe it. If you’ve got sourdough discard sitting in your fridge and a craving for something warm, soft, and sugary, this quick cinnamon roll recipe is your new breakfast BFF. Unlike traditional sourdough recipes that need long fermentation, these rely on baking powder for the rise—but still get a tangy boost from your discard.

They’re soft, gooey, golden around the edges, and finished with a glossy vanilla glaze. All without the wait.

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🥐 Why You’ll Love These 30-Minute Cinnamon Rolls

• ✅ Ready in half an hour – Mix, roll, bake, glaze—done.

• ✅ Uses sourdough discard – Reduce food waste while baking something amazing.

• ✅ No yeast required – Instant rise thanks to baking powder.

• ✅ One-bowl dough – Minimal mess, maximum reward.

• ✅ Versatile – Great for breakfast, brunch, or even dessert.

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🛒 Ingredients

For the Dough:

• 1 cup (240g) sourdough discard (unfed, from fridge is fine)

• 1 ½ cups (180g) all-purpose flour

• 2 tbsp sugar

• 1 tbsp baking powder

• ½ tsp salt

• 6 tbsp (85g) cold unsalted butter, cubed

• ⅓ cup (80ml) milk (plus more if needed)

• 1 tsp vanilla extract

For the Filling:

• ¼ cup (50g) brown sugar

• 1 tbsp ground cinnamon

• 2 tbsp (28g) softened butter

For the Vanilla Glaze:

• ½ cup (60g) powdered sugar

• 1 tbsp milk

• ½ tsp vanilla extract

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🔄 Quick Recipe Summary

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👩‍🍳 How to Make 30-Minute Sourdough Discard Cinnamon Rolls

Step 1 – Make the Dough

1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

2. Add the cold butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. Stir in sourdough discard, milk, and vanilla extract until a soft, slightly sticky dough forms. Add a splash more milk if needed.

4. Turn the dough onto a floured surface and knead gently 3–4 times to bring it together.

💡 Pro Tip: Don’t overwork the dough—less kneading = softer rolls!

Step 2 – Roll and Fill

1. Roll dough into a rectangle about 10×14 inches.

2. Spread softened butter over the surface.

3. Mix brown sugar and cinnamon, then sprinkle evenly across the dough.

4. Starting from the long side, roll the dough up tightly into a log.

5. Slice into 8 even rolls.

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Step 3 – Bake

1. Arrange the rolls on a parchment-lined 9-inch round pan or small baking sheet.

2. Bake at 400°F (200°C) for 12–15 minutes, or until golden brown on top and puffed.

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Step 4 – Glaze and Serve

1. While the rolls bake, whisk together the powdered sugar, milk, and vanilla.

2. Drizzle glaze over warm rolls.

3. Serve immediately while gooey and irresistible!

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🍽 Storage Tips

• Room Temp: Store in an airtight container for 1–2 days.

• Reheat: Microwave for 10–15 seconds for soft, just-baked texture.

• Freeze (Unbaked): Freeze the cut rolls before baking. Bake from frozen, adding 5–7 extra minutes.

❓ Frequently Asked Questions

What is sourdough discard?

Sourdough discard is the portion of sourdough starter you remove before feeding it. It’s unfed and not strong enough to leaven bread—but perfect for recipes like pancakes, crackers, and quick cinnamon rolls!

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Can I use sourdough discard straight from the fridge?

Yes! Cold discard is totally fine in this recipe. Just give it a quick stir before using to incorporate any liquid separation.

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Why don’t I need yeast?

These are quick-rise cinnamon rolls that use baking powder instead of yeast or long fermentation. The discard adds flavor but not lift.

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Can I make these vegan?

Yes! Use plant-based butter and non-dairy milk. The result is just as delicious and fluffy.

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Can I double the recipe?

Absolutely. You can double all ingredients and bake in a 9×13-inch pan. Great for feeding a crowd or saving extra for later!

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Do these taste sour?

Not at all! The discard adds a subtle tang, but the cinnamon and glaze balance everything perfectly. Think buttermilk biscuit meets cinnamon roll.

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🧁 Final Thoughts

When the craving hits but time is tight, these 30-minute sourdough discard cinnamon rolls deliver every single time. No proofing. No yeast. No fuss. Just soft, buttery rolls with a caramelized cinnamon center and a dreamy vanilla glaze—all made from the stuff you usually toss out!

Breakfast hack? More like brunch magic. Give these a try, and you’ll never look at sourdough discard the same way again.