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Freshly baked sourdough discard cinnamon rolls in a round pan, drizzled with vanilla glaze and golden brown around the edges.

30-Minute Sourdough Discard Cinnamon Rolls

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

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