No Yeast Sourdough Discard Cinnamon Rolls

If you’ve ever looked for cinnamon roll recipes but avoided them because they require yeast, long proofing, or complicated steps—this is your solution. These no yeast sourdough discard cinnamon rolls are gentle, forgiving, and surprisingly fluffy. They rely on your sourdough discard plus baking powder for lift, so you don’t need extra yeast or long waits.

Whether you’re new to sourdough or want a fast, comforting treat, these rolls bring the warm cinnamon goodness without the usual fuss. In this article, you’ll get a full recipe, deeper tips, variations, serving ideas, and FAQs to ensure success every time.

Why This Recipe Works (No Yeast, Yet Fluffy)

• Baking powder as a leavening agent: It gives quick rise without fermentation.

• Discard adds flavor, not lift: You still get that mild tang and complexity.

• Soft texture design: A balance of butter, sugar, and gentle handling yields tender rolls.

• Beginner-friendly: No proofing times to stress over.

• Customizable: Add nuts, fruit, glaze flavors—this base is flexible.

Ingredients

This recipe yields about 8 rolls.

Dough Ingredients

• 1 cup (≈240 g) sourdough discard (unfed, cold)

• 1¾ to 2 cups (≈210–240 g) all-purpose flour (start with 1¾, reserve extra for adjustments)

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 6 tablespoons (≈85 g) cold unsalted butter, cubed

• ⅓ cup (≈80 ml) milk (plus small splash if needed)

• 1 teaspoon vanilla extract

Filling Ingredients

• ¼ cup (≈50 g) brown sugar (packed)

• 1 tablespoon ground cinnamon

• 2 tablespoons softened butter

Icing Ingredients

• 2 oz (≈56 g) cream cheese, softened

• ¼ cup powdered sugar

• 1 tablespoon milk

• ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Dough

1. Preheat the oven to 400°F (≈200°C) and line or grease a baking dish.

2. In a mixing bowl, whisk together the flour (begin with 1¾ cups), sugar, baking powder, and salt.

3. Add the cold butter cubes. Use a pastry cutter, fork, or your fingers to cut the butter into the dry mix until it resembles coarse crumbs, with small pieces remaining.

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

5. If the dough is too sticky to manage, gradually add flour (a tablespoon at a time) up to the reserved amount until the dough holds together without completely losing softness.

6. Turn the dough gently to a lightly floured surface and knead 3–4 times—just enough to bring it into a shaggy rectangle. Overworking may make it tough.

Step 2: Roll & Fill

1. Roll the dough into a rectangle roughly 10 × 14 inches (25 × 35 cm).

2. Spread the softened butter evenly over the surface.

3. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle that over the buttered dough, distributing evenly.

4. Carefully roll from the long side into a tight log, pinching the seam to seal.

5. (Optional for easier slicing) Chill the log for 10–15 minutes in the fridge if too soft. This helps it slice more cleanly.

Step 3: Slice & Arrange

1. Slice the log into 8 equal rolls using a sharp knife or dental floss.

2. Place the rolls into your prepared baking dish with slight spacing so they can expand.

Step 4: Bake

1. Bake in the preheated oven for 18–22 minutes, rotating once if your oven heats unevenly.

2. Watch the tops—if they begin browning too fast, tent loosely with foil.

3. The rolls are done when they appear golden and puffed, and the centers feel set (not jiggly).

Step 5: Ice & Serve

1. While rolls bake, make the icing: beat together cream cheese, powdered sugar, milk, and vanilla until smooth and spreadable.

2. Remove rolls from oven, let cool for 2–3 minutes so icing doesn’t melt completely, then drizzle generously.

3. Serve warm and enjoy their gooey, soft interiors.

Tips for Success & Troubleshooting

• Sticky dough is expected: Start with less flour and only add as needed. The dough should feel tacky but manageable.

• Chill the log if slicing is messy: A short chill firms things up without hurting rise.

• Know your oven: Some ovens run cooler—if so, add 2–3 minutes or tent the top.

• Butter temperature matters: Cold butter in dough (for flakiness), softened butter for filling (for spreadability).

• Don’t over-knead: Gentle handling = softer rolls.

• Spacing in pan: Leave some gaps so rolls expand without merging too much.

• Tent if browning too fast: Use foil loosely to protect the tops.

Variations & Flavor Twists

• Nut or Pecan Cinnamon Rolls: Add chopped nuts to filling or sprinkle on top.

• Apple or Pear Roll: Finely dice fruit and nestle into filling before rolling.

• Maple Cream Cheese Icing: Replace or mix vanilla icing with a tablespoon of maple syrup.

• Pumpkin Spice Twist: Add pumpkin puree to dough (reduce milk), and include pumpkin pie spice in filling.

• Chocolate Swirl: Sprinkle mini chocolate chips or cocoa powder into filling.

• Lemon Glaze: Use lemon juice in icing instead of vanilla for a bright finish.

Serving & Pairing Suggestions

These rolls are fantastic on their own, but here are great complements:

• A steaming cup of coffee, chai, or latte

• Fresh fruit or berries

• Light whipped cream or yogurt (for contrast)

• Warm milk or hot chocolate

• A side of crisp bacon alternative (if not violating your restrictions)

They also make a lovely brunch centerpiece or dessert treat.

Make-Ahead & Storage

• Room Temperature: Store in an airtight container for 1–2 days. Warm slightly before serving.

• Freezing (Unbaked): Assemble rolls in dish or individually, wrap well, freeze. Bake from frozen, adding 5–7 minutes of cook time.

• Freezing (Baked): Cool completely, wrap, and store. Reheat gently in oven or microwave with a wet paper towel cover to retain moistness.

Frequently Asked Questions

Do I really not need yeast?
Correct. The leavening here comes from baking powder (and soda if used), not yeast or fermentation.

Will they taste sour?
Only lightly. The discard gives a gentle tang, but cinnamon, sugar, and icing balance it into a delicious flavor.

What if my inside is still doughy after 18 minutes?
Bake a few more minutes, tent with foil if top browns too much, and use a toothpick to test center.

Can I use non-dairy milk or butter?
Yes. Use plant-based alternatives for both and the rolls will still turn out lovely.

Do they rise high like yeast rolls?
They won’t be quite as tall, but they will puff and get soft. Their appeal is softness, speed, and flavor rather than tall bread-like rise.

Nutrition Estimate (per roll with icing)

• Calories: ~280–320

• Sugar: ~14–18g

• Fat: ~10–14g

• Protein: ~4–5g

• Carbohydrates: ~32–38g

• Fiber: ~1–2g

• Saturated Fat: ~5–7g

(These values are approximations and will vary depending on exact ingredients and portion size.)

Final Thoughts

No yeast sourdough discard cinnamon rolls make it possible to satisfy your cinnamon roll cravings—even on busy days. They’re soft, comforting, and surprisingly quick. With no long ferment and no yeast, you still get depth of flavor, gooey centers, and that cozy aroma wafting through the kitchen.

Try a batch, play with add-ins, adjust baking times to your oven, and enjoy the delight of fresh cinnamon rolls made fast and wonderfully.