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.

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.

Updated Ingredient Notes (Based on Reader Feedback)

These rolls are meant to be soft and slightly sticky, but several readers found the dough a bit too wet to handle comfortably. To give you the best results without losing the fluffiness:

📌 Start with 1 ½ cups flour, but have up to ½ cup extra on hand to work in as needed when kneading or rolling.

Ingredients

For the Dough:

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

• 1 ½ cups (180g) all-purpose flour (plus up to ½ cup more if dough is too sticky)

• 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 (or more if you like them extra gooey)

• 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

Quick Recipe Summary

⏱️ Note: Some readers found 12–15 minutes too short. Check at 15, but you may need up to 20–25 minutes depending on your oven and how thick the rolls are.

How to Make 30-Minute Sourdough Discard Cinnamon Rolls

Step 1 – Make the Dough

1. In a large bowl, whisk together 1½ cups flour, sugar, baking powder, and salt.

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

3. Stir in sourdough discard, milk, and vanilla until a soft, slightly sticky dough forms.

4. If the dough is too wet to handle, add more flour 1 tablespoon at a time until you can gently knead it without it sticking too badly.

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

💡 Pro Tip: Less kneading = softer rolls. Don’t overwork the dough!

Step 2 – Roll and Fill

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

2. Spread softened butter across the surface.

3. Mix brown sugar and cinnamon, then sprinkle evenly over the dough. Add extra brown sugar if you like your rolls sweeter.

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

5. Slice into 8 even rolls.

🧊 Trouble with sticky dough? One reader chilled their dough briefly before slicing and got cleaner cuts. Just pop the log in the fridge for 10–15 minutes if needed.

Step 3 – Bake

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

2. Bake at 400°F (200°C) for 15–20 minutes, or until golden and puffed.

3. Some ovens may need up to 25 minutes if your rolls are thick or extra moist.

⏰ Check the center rolls for doneness—they should feel set and not doughy when lightly pressed.

Step 4 – Glaze and Serve

1. While rolls are baking, whisk powdered sugar, milk, and vanilla in a small bowl until smooth.

2. Drizzle glaze over warm rolls.

3. Serve immediately and enjoy the gooey magic!

Storage Tips

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

• Reheat: Microwave 10–15 seconds for that warm, soft texture.

• Freeze (Unbaked): Slice rolls and freeze before baking. Bake from frozen, adding 5–7 extra minutes to your bake time.

Reader-Favorite Tips

✨ “I added more flour when kneading—it helped a lot!”
✨ “They were ugly but DELICIOUS—worth the mess!”
✨ “I left mine in the fridge overnight after rolling—great structure!”
✨ “Added more brown sugar for a gooier filling. Yum!”
✨ “Try baking for 20+ minutes. Mine were raw at 12.”

Frequently Asked Questions

What is sourdough discard?
It’s the portion of starter you remove before feeding. It’s not active enough for bread, but perfect for recipes like this.

Can I use discard straight from the fridge?
Yes. Cold discard is fine—just give it a stir if it has separated.

Why is my dough so sticky?
Humidity, flour type, and discard texture all play a role. Start with the base flour, and be ready to adjust. Add flour 1 tbsp at a time until it’s tacky but workable.

Can I make these vegan?
Yes! Use plant-based butter and non-dairy milk.

Can I double the recipe?
Definitely. Double all ingredients and bake in a 9×13-inch pan.

Do these taste sour?
Nope! They have a gentle tang, like a buttermilk biscuit crossed with a cinnamon roll.

Final Thoughts

When the craving hits but time is tight, these 30-minute sourdough discard cinnamon rolls deliver every single time—with just a few tweaks if your dough’s feeling extra sticky. They’re not just soft and sweet—they’re also a smart way to reduce food waste and bake something everyone loves.

Messy? Maybe.
Delicious? Absolutely.

Now that you’ve got the inside scoop, give these rolls a second shot—or a first! You’ll be glad you did.

30-Minute Sourdough Discard Cinnamon Rolls

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Soft, gooey, and perfectly sweet, these 30-minute sourdough discard cinnamon rolls are the ultimate quick-fix treat. Made without yeast, they rise using baking powder and get their signature tang from leftover sourdough starter. A glossy vanilla glaze finishes them off for the perfect breakfast, brunch, or dessert!

• Total Time: 30–40 minutes
• Yield: 8 cinnamon rolls 1x

Ingredients

Scale 1x2x3x

For the Dough:

• 1 cup (240g) sourdough discard (unfed, cold from fridge is fine)
• 1½ cups (180g) all-purpose flour (plus up to ½ cup extra, as needed)
• 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 (or more, to taste)
• 1 tbsp ground cinnamon
• 2 tbsp (28g) softened unsalted butter

For the Vanilla Glaze:

• ½ cup (60g) powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract

Instructions

• Make the Dough:
  In a large mixing bowl, whisk together 1½ cups flour, sugar, baking powder, and salt. Add cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the sourdough discard, milk, and vanilla until a soft, slightly sticky dough forms. Add more flour, 1 tablespoon at a time, if needed to make the dough workable.
• Knead Gently:
  Turn the dough out onto a floured surface. Gently knead 3–4 times—just enough to bring it together without overworking.
• Roll and Fill:
  Roll the dough into a 10×14-inch rectangle. Spread softened butter over the surface. Mix brown sugar and cinnamon, then sprinkle evenly. Roll the dough tightly from the long side into a log. Slice into 8 even rolls.
• Optional Chill:
  If dough is still sticky, place the sliced rolls on a baking tray and refrigerate for 10–15 minutes for easier handling.
• Bake:
  Preheat oven to 400°F (200°C). Place rolls in a parchment-lined 9-inch round pan or on a small baking sheet. Bake for 15–20 minutes, or until golden brown and fully baked in the center. Some ovens may require up to 25 minutes.
• Glaze:
  While rolls are baking, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls right out of the oven.
• Serve:
  Enjoy immediately while warm, soft, and gooey!

Notes

• Start with 1½ cups of flour, but be ready to add up to ½ cup more to make the dough easier to handle.
• For cleaner slices, chill the rolled dough log for 10–15 minutes before cutting.
• Some users found baking longer (up to 25 minutes) yielded better texture.
• For extra gooeyness, increase the filling by 25–50%.
• Doubles well—use a 9×13-inch pan if doubling.

• Author: Opera Cook
• Prep Time: 15 minutes
• Cook Time: 15–25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cinnamon roll
• Calories: 230
• Sugar: 10g
• Sodium: 230mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0 g
• Protein: 1g
• Cholesterol: 25mg

Keywords: quick cinnamon rolls, sourdough discard recipe, no-yeast cinnamon rolls, 30-minute breakfast, discard baking, easy sourdough cinnamon rolls, soft cinnamon rolls, baking powder rolls, sourdough brunch, sweet treat