These Sourdough Discard Cinnamon Rolls are irresistibly soft, with a rich buttery flavor and a perfectly tender, melt-in-your-mouth texture.
Are these the best sourdough cinnamon rolls ever? They just might be!
Making the dough is a bit of a labor of love, taking about an hour from start to finish. But, trust me. It is SO worth it!
This recipe uses techniques like scalding the milk and making tangzhong (methods I learned from Claire Saffitz) to create a soft, fluffy cinnamon roll that stays beautifully moist and tender after baking.
But don't worry - they're easier to make than you might think.
You can use either sourdough discard or active starter in this recipe. If using discard, just make sure it's less than a week old. You can also adjust the refrigeration time to fit your baking schedule.
So, whether you're celebrating the holidays or hosting a brunch, these sourdough discard cinnamon rolls are perfect for any occasion. I can't wait for you to try them!
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What Makes These Sourdough Discard Cinnamon Rolls Special?
Making the dough for these sourdough discard cinnamon rolls takes a bit of time and effort, but trust me - it is SO worth it. The soft, tender, and fluffy texture you achieve at the end is as good as, if not better than, any cinnamon roll you can get from a bakery.
Here's what makes these sourdough cinnamon rolls so special:
- Scalded Milk- Heating the milk to 180℉ denatures some of the proteins that prevent gluten formation. By denaturing these proteins, we're increasing the strength of the dough, leading to a better rise.
- Tangzhong- Tangzhong is a mixture of flour and milk cooked into a paste. It increases the dough's ability to hold onto moisture, creating softer, more tender and moist cinnamon rolls.
- Extended Kneading- Cinnamon roll dough is enriched with fat, giving it a soft, buttery texture but also making it dense. By kneading in a stand mixer on low for 20 minutes, we develop enough gluten to help the rolls rise well in the oven, resulting in light and fluffy cinnamon rolls.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Since this recipe relies on the sourdough starter for leavening, it's best to use "fresh" sourdough discard (less than a week old) or active sourdough starter.
- All-Purpose Flour- All-purpose flour provides enough gluten to help the cinnamon rolls rise well while keeping them tender and soft, not chewy.
- Whole Milk- Adds richness and moisture to the dough, creating a soft and tender texture. You can substitute it with other types of milk, but whole milk works best for flavor and texture.
- Eggs- Using cold eggs helps cool down the tangzhong mixture.
- Butter- Adding the butter at the end of kneading lets us build enough gluten before the fat inhibits gluten formation. Add the butter slowly, allowing each piece to fully mix in before adding more.
- Granulated Sugar- The dough only needs a little granulated sugar for sweetness because the cinnamon rolls are filled with cinnamon sugar and topped with icing.
- Ice Water- Ice water helps to keep the dough cool after the addition of the scalded milk and tangzhong.
- Kosher Salt- Enhances the flavor of the dough.
- Cinnamon Sugar Filling- A classic combination of butter, brown sugar, and cinnamon.
- Icing Glaze- I chose to keep the icing simple for this recipe - a glaze with just powdered sugar, melted butter, milk, and vanilla extract.
Tips for Success
- Use fresh sourdough discard. Ensure your sourdough discard is less than a week old to achieve the best rise. If your discard is older than a week, opt for active sourdough starter instead.
- Measure ingredients accurately. Use a kitchen scale to measure your ingredients, especially the flour. This ensures you get the right consistency and texture in your dough.
- Take your time making the dough. It takes about an hour from start to finish. Each step is important for getting the best final result, so don't rush the process.
- Use an aluminum baking pan. An aluminum baking pan cooks the cinnamon rolls more evenly and gives them perfectly golden brown edges all the way around.
- Line the pan with parchment paper. Greasing your pan with a little butter and lining it with parchment paper makes it so much easier to remove the cinnamon rolls after baking and icing.
How to Make Sourdough Discard Cinnamon Rolls
Here is how to make the best sourdough cinnamon rolls with sourdough discard.
Prepare the Dough
Step 1: Scald the milk. Heat the milk in a small saucepan over medium heat until it reaches 180℉. Hold at 180℉ for one minute. Transfer ¼ cup (60 grams) of the scalded milk to the bowl of a stand mixer. Reserve the remaining ½ cup (120 grams) in the pot.
Step 2: Make tangzhong. Make tangzhong by adding ¼ cup (30 grams) of flour to the reserved milk in the saucepan. Whisk over low heat until the mixture is thick and resembles mashed potatoes.
Step 3: Mix the dough. Transfer the tangzhong to the stand mixer bowl with the rest of the milk. Add the ice water and eggs, and whisk until mostly combined. Add the remaining flour (4 cups or 480 grams) and sourdough starter to the bowl. Attach the dough hook and knead on low speed until the mixture just comes together. Cover and let rest for 5 minutes.
Step 4: Add remaining ingredients and knead. Add the sugar and salt to the mixture. Knead on medium-low speed for 20 minutes, or until the dough cleanly pulls away from the sides of the bowl. With the mixer running on low to medium-low speed, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.
Bulk Fermentation
Step 5: Bulk fermentation. Transfer the dough to a clean bowl, cover, and let it rise at room temperature until doubled in size (about 6-8 hours in a 70-75℉ kitchen, but this can vary).
Step 6: Refrigerate the dough overnight. Once the dough has doubled, refrigerate it overnight or for at least 8 hours. This is necessary to be able to roll it out.
Prepare the Cinnamon Sugar Filling
Step 7: Prepare the filling. Prepare the filling by mixing the softened butter, brown sugar, and cinnamon in a bowl. Cover and refrigerate overnight. Remove from the fridge to soften 1-2 hours before using.
Assemble (The Next Day)
Step 8: Roll out the dough. Butter and line the bottom of a 9" x 13" baking pan with parchment paper. On a lightly floured surface, roll out the chilled dough into a ¼-inch thick, 12-inch by 20-inch rectangle. Use enough flour to prevent sticking.
Step 9: Fill and roll up the dough. Spread the prepared filling out into a thin, even layer over the dough, leaving a 1-inch border on one long edge. Roll the dough tightly into a log starting from the long edge with filling to the border.
Step 10: Cut into cinnamon rolls. Trim the tapered ends and cut the log into 15 rolls, about 1 ¼ inch thick each. Place the rolls in the prepared baking pan.
Proof
Step 11: Proof. Cover and let proof for 1 ½ to 2 hours, or until puffy.
Bake
Step 12: Bake the cinnamon rolls. Preheat the oven to 375℉ about 20 minutes before proofing is complete. Cover the pan with buttered aluminum foil and bake for 15 minutes. Uncover and bake for an additional 10-15 minutes until lightly golden brown. Allow rolls to cool for 5 minutes before icing.
Step 13: Top cinnamon rolls with icing. Whisk together powdered sugar, melted butter, milk, and vanilla extract in a mixing bowl. Pour the icing over the warm cinnamon rolls and spread evenly with a knife. Serve warm and enjoy!
Storage
Cool these sourdough discard cinnamon rolls completely before storing them in an airtight container at room temperature for up to 2 days.
For longer storage, freeze baked sourdough cinnamon rolls for up to 3 months. Thaw at room temperature or in the refrigerator before reheating.
To Reheat: Cover loosely with a damp paper towel and heat in 15-second intervals in the microwave until just warmed through. Alternatively, cover with foil and warm in a 350℉ oven for about 10 minutes.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Discard Cinnamon Rolls
Equipment
- Stand mixer with dough hook attachment
Ingredients
Dough Ingredients
- ¾ cup (180 grams) whole milk
- 4 ¼ cups (510 grams) all-purpose flour divided
- ¼ cup (60 grams) ice-cold water
- 3 large (150 grams) cold eggs
- ½ cup (100 grams) sourdough starter discard less than one week old (or active sourdough starter)
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon kosher salt
- ½ cup (113 grams or 1 stick) unsalted butter softened
Filling Ingredients
- 4 tablespoons (57 grams) unsalted butter softened
- ½ cup (100 grams) brown sugar packed
- 4 teaspoons ground cinnamon
Icing Ingredients
- 2 cups powdered sugar
- 4 tablespoons (57 grams) unsalted butter melted
- 3 tablespoons whole milk
- 2 teaspoons vanilla extract
Instructions
Day 1:
- Heat the milk in a small saucepan over medium heat until it reaches 180℉. Hold at 180℉ for one minute. Transfer ¼ cup (60 grams) of the scalded milk to the bowl of a stand mixer. Reserve the remaining ½ cup (120 grams) in the pot.¾ cup (180 grams) whole milk
- Make tangzhong by adding ¼ cup (30 grams) of flour to the reserved milk in the saucepan. Whisk over low heat until the mixture is thick and resembles mashed potatoes.4 ¼ cups (510 grams) all-purpose flour
- Transfer the tangzhong to the stand mixer bowl with the rest of the milk. Add the ice water and eggs, and whisk until mostly combined. Add the remaining flour (4 cups or 480 grams) and sourdough starter to the bowl. Attach the dough hook and knead on low speed until the mixture just comes together. Cover and let rest for 5 minutes.4 ¼ cups (510 grams) all-purpose flour, ¼ cup (60 grams) ice-cold water, 3 large (150 grams) cold eggs, ½ cup (100 grams) sourdough starter discard
- Add the sugar and salt to the mixture. Knead on medium-low speed for 20 minutes, or until the dough cleanly pulls away from the sides of the bowl. With the mixer running on low to medium-low speed, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.¼ cup (50 grams) granulated sugar, ½ teaspoon kosher salt, ½ cup (113 grams or 1 stick) unsalted butter
- Transfer the dough to a clean bowl, cover, and let it rise at room temperature until doubled in size (about 6-8 hours in a 70-75℉ kitchen, but this can vary).
- Once the dough has doubled, refrigerate it overnight or for at least 8 hours. This is necessary to be able to roll it out.
- Prepare the filling by mixing the softened butter, brown sugar, and cinnamon in a bowl. Cover and refrigerate overnight. Remove from the fridge 1-2 hours before using to soften.4 tablespoons (57 grams) unsalted butter, ½ cup (100 grams) brown sugar, 4 teaspoons ground cinnamon
Day 2:
- Butter and line the bottom of a 9" x 13" baking pan with parchment paper. On a lightly floured surface, roll out the chilled dough into a ¼-inch thick, 12-inch by 20-inch rectangle. Use enough flour to prevent sticking.
- Spread the prepared filling out into a thin, even layer over the dough, leaving a 1-inch border on one long edge. Roll the dough tightly into a log starting from the long edge with filling to the border.
- Trim the tapered ends and cut the log into 15 rolls, about 1 ¼ inch thick each. Place the rolls in the prepared baking pan.
- Cover and let proof for 1 ½ to 2 hours, or until puffy.
- Preheat the oven to 375℉ about 20 minutes before proofing is complete. Cover the pan with buttered aluminum foil and bake for 15 minutes. Uncover and bake for an additional 10-15 minutes until lightly golden brown. Allow rolls to cool for 5 minutes before icing.
- Whisk together powdered sugar, melted butter, milk, and vanilla extract in a mixing bowl. Pour the icing over the warm cinnamon rolls and spread evenly with a knife.2 cups powdered sugar, 4 tablespoons (57 grams) unsalted butter, 3 tablespoons whole milk, 2 teaspoons vanilla extract
- Enjoy the cinnamon rolls warm!
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Julie says
My dough doesn't appear to be rising much if at all. My house is pretty cool so i even tried putting it in oven on “proof” cycle for a bit but seems kind of weird and greasy.. ill try and roll it out tomorrow but im feeling kind of defeated.. even used my new kitchen aid and everything! 😞
Ashley Petrie, RDN, LDN says
Hi Julie - I'm so sorry your dough isn't rising! If the dough gets too warm, it can cause the butter to make it greasy and soft. It becomes a lot easier to handle after some time in the fridge. Since it has several heavy ingredients like butter, eggs, and whole milk, it can take a while for the dough to rise, especially if you're using discard. I always recommend using the freshest discard possible (just a few days old preferably) or even active starter. But sometimes the dough just wants to take its time rising. Just letting it do its thing and trying to be patient (I know it's hard) is your best bet. I hope this helps!
Jennifer Geiselhart says
Did not have luck with this recipe. You have to put flour in the filling or it will all just run out while baking.
Ashley Petrie, RDN, LDN says
Hi! I’m sorry to hear you had trouble with the recipe. Just to clarify, the cinnamon roll filling doesn’t need flour - it should stay in place with the right balance of butter, sugar, and cinnamon. If the filling ran out, it could be due to the dough not being rolled tightly enough or the filling being too warm before baking. If you prefer, you can add a little flour to the filling, but it really shouldn’t be necessary. I hope this helps!