Little Walnut Cottage

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If you love our Sourdough Cinnamon Rolls Recipe but don’t have time for an overnight ferment, these sourdough discard cinnamon rolls are for you! They’re soft and flaky, stuffed with the cinnamon sugar filling everyone loves, and topped with a maple cream cheese glaze.

New to sourdough? Check out our How to Make Sourdough Starter Guide!

Cinnamon rolls are one of the rare foods that everyone loves. No matter your dietary preferences, background, or interest in baking, when someone says, “Hey, I made cinnamon rolls,” chances are, your ears are going to perk up.

“Cinnamon rolls?” you might say, a drop of drool on your chin. “Did someone say cinnamon rolls?”

“Yes,” I would say with a big cast-iron skillet in my hands. “Sourdough cinnamon rolls.” Or in this case. “Sourdough discard cinnamon rolls with a maple cream cheese glaze.”

At which time you would swoon, and I would laugh.

Sourdough discard cinnamon rolls are all the wonderful things about sourdough cinnamon rolls, but they rise so much faster. No need for an overnight ferment!

I love a good long ferment for digestibility, but sometimes, there isn’t time. And people who want cinnamon rolls typically aren’t forgiving of time restraints. So, if you find yourself in need of sourdough discard cinnamon rolls right now, allow me to show you how.

Why You’ll Love these Sourdough Discard Cinnamon Rolls

• Uses your discard: a delicious, low-effort way to use sourdough starter discard instead of tossing it.
• Quick-rise, approachable method: commercial yeast speeds things up so you don’t need an overnight ferment.
• Soft, tender crumb: enriched dough (with eggs, butter, honey) for bakery-style rolls everyone will love.
• Balanced tang: subtle sourdough flavor from the discard without overwhelming the cinnamon-sugar goodness.
• Flexible bakeware: works in a cast-iron skillet or a 9×13 pan for different presentations.

Ingredients for Sourdough Discard Cinnamon Rolls

• Sourdough discard — adds moisture, a mild tang, and keeps the dough tender.
• Warm water + yeast — activates the yeast for a predictable, quick rise.
• All-purpose flour — provides structure while still keeping the rolls soft.
• Eggs — enrich and help with crumb structure and color.
• Butter — makes the dough tender and gives a rich flavor.
• Honey or maple syrup — gentle sweetness that helps browning and feeds the yeast a little.
• Baking soda + baking powder — a small lift and tenderness (especially helpful with discard).
• Salt — balances flavor and controls yeast activity.
• Cinnamon + brown sugar + butter (filling) — classic gooey, caramelized center.
• Cream cheese + milk + maple syrup + vanilla + pinch of salt (glaze) — creamy, slightly tangy finish that complements the sourdough note.

How to Make Sourdough Discard Cinnamon Rolls

Step 1: Bloom the yeast. In a large bowl, whisk together the warm water, sourdough discard, and yeast. Let it sit for 10 minutes until foamy.

Step 2: Make the dough. Add the flour, eggs, melted butter, honey or maple syrup, vanilla, baking soda, baking powder, and salt. Mix until combined.

Step 3: Knead
If using a stand mixer: Attach the dough hook and knead on medium speed for 6–8 minutes, or until the dough is smooth, elastic, and pulling away from the bowl.
If kneading by hand: Turn the dough onto a lightly floured surface and knead 8–10 minutes until soft, smooth, and slightly springy.

Step 4: First rise: Place the dough into a greased bowl, cover, and let rise in a warm spot for 60–90 minutes, or until doubled in size.

Step 5: Make the filling: In a small bowl, stir together the softened butter, brown sugar, and cinnamon until smooth.

Step 6: Shape the rolls: Turn the risen dough onto a floured surface and roll it into a ¼-inch thick rectangle. Spread the cinnamon filling evenly over the dough. (If your butter isn’t soft enough to spread, crumble it evenly across the surface of the dough. It will melt and distribute evenly as it bakes.) Roll tightly from the long side and pinch the seam to seal. Slice into 12 equal rolls and place in a greased cast-iron skillet or 9×13 baking dish. (Optional: Let the shaped rolls rest 20–30 minutes for a puffier finish.)

Step 7: Bake: Bake at 375°F for 20–25 minutes, or until golden and cooked through.

Step 8: Finish: Spread the glaze over the warm cinnamon rolls and serve.

Maple Vanilla Cream Cheese Glaze

Step 1: In a small saucepan over medium heat, whisk together cream cheese, milk, maple syrup, and vanilla extract until smooth and glossy.

Step 2: If the glaze seems too thick, add a little more milk, one teaspoon at a time, until it reaches a pourable consistency.

Step 3: Pour over the rolls immediately after baking so it melts into all the nooks and swirls, giving each bite a sweet, creamy finish.

Pro tip: For an extra maple flavor, sprinkle a little maple sugar on top after glazing.

Tips for Success

• Temperature matters: Water should be warm (about 100–110°F), warm enough to activate yeast but not so hot that it kills it.
• Don’t overflour: Use just enough flour so the dough is tacky but manageable; too much will make the cinnamon rolls dry.
• Knead until elastic: The dough should stretch without tearing; do the windowpane test if unsure.
• Cut carefully: Use unflavored dental floss or a sharp serrated knife to cut clean slices.
• Pan choice affects baking: Cast iron gives slightly crisper edges and deeper browning; a glass pan bakes more evenly across the bottom.
• Glaze while warm: For a glossy finish that sinks into the swirls, glaze right after baking while rolls are still warm.

Variations to Try

• Orange-Cinnamon: Add 1 tsp orange zest to the filling and 1–2 tsp orange juice to the glaze.
• Brown Butter Filling: Brown the butter before mixing with sugar and cinnamon for a nutty depth.
• Maple Pecan: Fold chopped toasted pecans into the filling.
• Cardamom Twist: Add ½ tsp ground cardamom to the filling for a Scandinavian touch.
• Vegan: Use a vegan butter substitute, a flax “egg” (1 Tbsp flaxmeal + 3 Tbsp water per egg), and dairy-free cream cheese.

Make-Ahead & Overnight Instructions

• Night-before bake (refrigerator): Shape the rolls, place in a pan, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for 30–60 minutes, then bake as directed (they may need an additional 3–5 minutes).
• Freeze unbaked rolls: After shaping, wrap the pan tightly and freeze. Thaw in the fridge overnight, bring to room temp 30–60 minutes, then bake.
• Bake ahead: Fully bake, cool, and store in an airtight container for 2–3 days. Rewarm and re-glaze before serving.

How to Store and Reheat Sourdough Discard Cinnamon Rolls

• Room temp: Store covered at room temperature for up to 2 days without the cream cheese glaze.
• Refrigerator: Keep in an airtight container for up to 5 days (glaze separately if possible).
• Freezer: Freeze baked rolls up to 3 months (thaw overnight in fridge, reheat).
• Reheat: Warm individual rolls in the microwave for 12–20 seconds or reheat a pan at 300°F for 8–10 minutes until warmed through. Add fresh glaze after reheating if desired.

FAQs Sourdough Discard Cinnamon Rolls

Can I use active sourdough starter instead of discard?

Yes, but omit the yeast and adjust your rise time. Check out our Sourdough Cinnamon Rolls Recipe for the full instructions!

Can I skip commercial yeast and rely on discard alone?

You can, but discard-only will require a much longer, often multi-day, proof and different handling. This recipe is written for a quick-rise method using yeast.

Why didn’t my rolls rise?

Check yeast freshness and water temperature (too hot can kill yeast, too cold won’t activate it), and ensure the dough had a warm place to proof.

Can I add a second rise after shaping?

Yes! Letting shaped rolls rise 20–30 minutes gives a taller, airier swirl, but baking right away is fine if you’re short on time.

Will the discard make the rolls sour?

Only slightly and in a way that’s familiar to sourdough bakers. The discard adds a gentle tang, not an overpowering sour flavor, especially with the sugar and cinnamon in these rolls.

Sourdough Discard Cinnamon Rolls

Soft, fluffy sourdough discard cinnamon rolls baked with a comforting cinnamon-brown sugar swirl and finished with a creamy maple-vanilla glaze. These rolls rise quickly thanks to commercial yeast, but still get that subtle sourdough flavor from your discard. Perfect for using up leftover starter and making a cozy weekend breakfast!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

First Rise 1 hour hr 30 minutes mins

Course Bread, Breakfast, Dessert

Servings 12

Ingredients

  

For the dough:

• 200 grams sourdough discard (a heaping 3/4 cup)
• 50 grams warm water (1/4 cup)
• 7 grams bread machine yeast (2 1/4 teaspoons)
• 500 grams all-purpose flour (3 3/4 cups)
• 133 grams melted butter (1 stick)
• 113 grams honey (1/3 cup)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

For the Cinnamon Sugar Filling:

• 133 grams softened butter (1 stick)
• 150 grams brown sugar (3/4 cup)
• 2 tbs cinnamon

For the Maple Cream Cheese Glaze:

• 6 ounces softened cream cheese
• 80s grams whole milk (1/3 cup)
• 105 grams maple syrup (1/3 cup)
• 2 tsp vanilla extract
• 1 pinch salt

Instructions

 

• Bloom the yeast: In a large mixing bowl, whisk together the warm water, sourdough discard, and yeast. Let the mixture sit for 10 minutes until foamy.
• Mix the dough: Add the flour, eggs, melted butter, honey or maple syrup, vanilla, baking soda, baking powder, and salt to the bowl.
• Knead the dough:

  If using a stand mixer: Attach the dough hook and knead on medium speed for 6–8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.

  If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8–10 minutes until soft, smooth, and stretchy.
• First rise: Transfer the dough to a greased bowl, cover it, and place it in a warm spot. Let it rise for 60–90 minutes, or until doubled in size.
• Make the filling: In a small bowl, combine the softened butter, brown sugar, and cinnamon until a smooth paste forms. Set aside.
• Preheat the oven to 375°F.
• Shape the rolls: Turn the risen dough onto a lightly floured counter. Roll it into a ¼-inch thick rectangle. Spread the cinnamon-sugar filling evenly over the surface. If your butter isn’t soft enough to spread, crumble it evenly across the surface of the dough. It will melt and distribute evenly as it bakes. Starting from the long side, roll the dough up tightly and pinch the seam to seal. Slice into 12 equal rolls.
• Prepare the pan: Place the rolls in a greased cast-iron skillet or 9×13 glass baking dish, evenly spaced.
• Bake: Bake for 20–25 minutes, or until puffed and lightly golden.
• Make the glaze: In a small saucepan over medium heat, whisk together the cream cheese, milk, maple syrup, vanilla, and a pinch of salt until smooth. If the glaze is too thick, add milk 1 tablespoon at a time until it reaches a pourable consistency.
• Glaze: Spread the glaze over the warm rolls and serve.

Keyword sourdough discard cinnamon rolls, sourdough discard cinnamon rolls recipe

Your Family Will Love These Sourdough Discard Cinnamon Rolls!

Whether you’re familiar with our Sourdough Cinnamon Rolls Recipe and need something quicker, or you’re brand new to cinnamon rolls, you’re going to love this discard recipe! They’re soft, sweet, and covered in a beautiful maple cream cheese glaze that everyone will love. Happy baking!

Check out these Cottage Favorites:

Sourdough Cinnamon Rolls Recipe

Sourdough Discard Chocolate Chip Cookies

Sourdough Discard Bagels

How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!