30 Minute Sourdough Discard Cinnamon Rolls: Easiest Recipe EVER!

30 minute sourdough discard cinnamon rolls! Yes, you read that right. Fluffy, gooey, cinnamon-spiced goodness in just half an hour. These quick sourdough cinnamon rolls are a game changer, perfect for those mornings when you crave something special but don’t have hours to spend in the kitchen. This recipe transforms humble sourdough discard into something truly magical making these fast sourdough cinnamon rolls one of my favorite go tos. With this easy sourdough cinnamon rolls recipe in hand, you can have a warm, comforting treat ready to enjoy faster than you ever thought possible, making you the hero of breakfast (or any time of day, really!). 

My grandmother, bless her heart, always made the most incredible cinnamon rolls. They were a labor of love that took all day. While I cherish those memories, sometimes I need something a little more… immediate. That’s where these 30 minute sourdough discard cinnamon rolls come in. They capture that same comforting flavor but in a fraction of the time.

Why You Will Love This 30 minute sourdough discard cinnamon rolls Recipe

These 30 minute sourdough discard cinnamon rolls are a revelation! They’re perfect when you want that warm, comforting hug of a cinnamon roll but are short on time. Imagine waking up on a chilly morning and knowing that in just half an hour, you can have sweet, gooey goodness fresh from the oven.

What makes this recipe extra special is the tangy depth that the sourdough discard adds. It elevates the flavor profile beyond your typical cinnamon roll, giving it a complexity that is simply irresistible. Plus, using discard means less waste and a happy sourdough starter family! This recipe is fool proof and the results impressive.

These quick sourdough cinnamon rolls are so easy that anyone can make them, regardless of their baking experience. I promise, every bite of these fast sourdough cinnamon rolls is worth it. Give this easy sourdough cinnamon rolls recipe a try and let the aroma fill your home with pure joy.

Follow us on Pinterest for more delicious and easy recipes!

Ingredients Needed for This 30 minute sourdough discard cinnamon rolls Recipe

For the Dough:

• 1 cup all-purpose flour, plus more for dusting
• 1/2 cup sourdough discard, unfed and at room temperature
• 1/4 cup milk, warmed
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 teaspoon instant yeast

For the Filling:

• 1/4 cup unsalted butter, softened
• 1/4 cup packed brown sugar
• 2 tablespoons ground cinnamon

For the Icing:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2-3 tablespoons milk, or more to desired consistency

How to Make This 30 minute sourdough discard cinnamon rolls Recipe

1. 1. Prepare the Dough: In a large bowl, whisk together the flour, sugar, salt, and instant yeast. Add the sourdough discard, warmed milk, and melted butter. Stir until a shaggy dough forms.
2. 2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic. It should be slightly tacky but not sticky. If your dough is too sticky, add a little bit of flour at a time.
3. 3. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rest for 10 minutes. This quick rest allows the gluten to relax, making it easier to roll out.
4. 4. Prepare the Filling: While the dough is resting, prepare the filling by mixing together the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
5. 5. Roll Out the Dough: After the 10 minute rest, gently roll out the dough on a lightly floured surface into a rectangle approximately 9×12 inches in size.
6. 6. Add the Filling: Spread the softened butter mixture evenly over the dough, leaving a small edge uncovered.
7. 7. Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal.
8. 8. Cut Into Rolls: Using a sharp knife or unflavored dental floss, cut the log into 6-8 equal slices. I find dental floss works particularly well!
9. 9. Second Rise: Place the rolls in a greased 8 inch baking pan. Cover and let rise for 5-10 minutes while the oven preheats. The rolls will puff up slightly during this time.
10. 10. Bake: Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until the rolls are golden brown and cooked through.
11. 11. Make the Icing: While the rolls are baking, prepare the icing by beating together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. Add milk, one tablespoon at a time, until the icing reaches your desired consistency.
12. 12. Ice the Rolls: Once the rolls are done baking, remove them from the oven and let them cool slightly for a few minutes. Then, generously spread the cream cheese icing over the warm rolls and serve immediately. These are best enjoyed warm! These also pair perfectly with Easy Strawberry Cinnamon Rolls.

How to Serve This 30 minute sourdough discard cinnamon rolls Recipe

These 30 minute sourdough discard cinnamon rolls are best served warm, fresh out of the oven, with a generous slathering of cream cheese icing. They’re perfect with a cup of hot coffee or tea for breakfast, brunch, or a cozy afternoon treat.

For an extra touch, consider adding a sprinkle of chopped nuts, such as pecans or walnuts, on top of the icing. A drizzle of caramel sauce can also elevate the flavor profile. Feel free to get creative with your toppings!

You can also pair them with fresh fruit for a balanced and delicious meal. Think sliced berries, bananas, or peaches. These work beautifully alongside The Best Sourdough Cinnamon Rolls.

How to Store This 30 minute sourdough discard cinnamon rolls Recipe

To store leftover 30 minute sourdough discard cinnamon rolls, let them cool completely before transferring them to an airtight container. Store them at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

For longer storage, you can freeze the rolls. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months.

To reheat refrigerated or frozen rolls, warm them in the microwave for 30-60 seconds, or bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Don’t forget that these pair amazingly with 4 Ingredient Sourdough Discard Tortillas.

Tips to Make This 30 minute sourdough discard cinnamon rolls Recipe

• Use room temperature discard: Using sourdough discard that is at room temperature will help it incorporate more easily into the dough.
• Don’t overknead the dough: Overkneading can result in tough cinnamon rolls. Knead just until the dough is smooth and elastic.
• Adjust the sweetness to your liking: If you prefer your cinnamon rolls less sweet, you can reduce the amount of sugar in the filling or icing.
• Experiment with different flavorings: Feel free to add other spices to the filling, such as nutmeg or cardamom.
• Make ahead: You can prepare the dough and filling ahead of time and store them in the refrigerator overnight. In the morning, simply roll out the dough, add the filling, and bake as directed.

Helpful Notes for This 30 minute sourdough discard cinnamon rolls Recipe

• Sourdough Discard: This recipe works best with unfed sourdough discard that is at room temperature. If your discard is very sour, you may want to add a bit more sugar to the dough.
• Instant Yeast: Make sure your instant yeast is still active by testing it in a small amount of warm water with a pinch of sugar. If it foams within a few minutes, it’s good to go.
• Flour: The amount of flour needed may vary depending on the humidity of your environment. Add flour gradually until the dough reaches the desired consistency.
• Baking Pan: An 8 inch baking pan works best for this recipe, but you can also use a larger pan if you prefer thinner rolls.

Variation of This 30 minute sourdough discard cinnamon rolls Recipe

• Apple Cinnamon Rolls: Add diced apples to the filling for a warm and cozy fall treat.
• Nutella Cinnamon Rolls: Spread Nutella instead of butter in the filling for a chocolatey twist.
• Lemon Poppy Seed Cinnamon Rolls: Add lemon zest and poppy seeds to the dough and icing for a bright and refreshing flavor.
• Maple Pecan Cinnamon Rolls: Use maple syrup instead of brown sugar in the filling and add chopped pecans.

Conclusion

I hope you enjoy these 30 minute sourdough discard cinnamon rolls as much as I do! They’re a quick, easy, and delicious way to satisfy your cinnamon roll cravings. Don’t be afraid to get creative with the fillings and toppings to make them your own. Let me know in the comments how your batch turns out!

Print

30 Minute Sourdough Discard Cinnamon Rolls: Easiest Recipe EVER!

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 35 minutes
• Yield: 6-8 rolls 1x

Print Recipe

Pin Recipe

Description

Quick and easy sourdough discard cinnamon rolls ready in just 30 minutes! These delicious treats are perfect for busy mornings or a last-minute dessert.

---

Ingredients

Scale 1x2x3x

• For the Dough:
• 1 cup all-purpose flour, plus more for dusting
• 1/2 cup sourdough discard, unfed and at room temperature
• 1/4 cup milk, warmed
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 teaspoon instant yeast
• For the Filling:
• 1/4 cup unsalted butter, softened
• 1/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
• For the Icing:
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2–3 tablespoons milk, or more to desired consistency

Cook Mode Prevent your screen from going dark

---

Instructions

1. 1. Prepare the Dough: In a large bowl, whisk together the flour, sugar, salt, and instant yeast. Add the sourdough discard, warmed milk, and melted butter. Stir until a shaggy dough forms.
2. 2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic. It should be slightly tacky but not sticky.
3. 3. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rest for 10 minutes.
4. 4. Prepare the Filling: While the dough is resting, prepare the filling by mixing together the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
5. 5. Roll Out the Dough: After the 10 minute rest, gently roll out the dough on a lightly floured surface into a rectangle approximately 9×12 inches in size.
6. 6. Add the Filling: Spread the softened butter mixture evenly over the dough, leaving a small edge uncovered.
7. 7. Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal.
8. 8. Cut Into Rolls: Using a sharp knife or unflavored dental floss, cut the log into 6-8 equal slices.
9. 9. Second Rise: Place the rolls in a greased 8 inch baking pan. Cover and let rise for 5-10 minutes while the oven preheats.
10. 10. Bake: Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until the rolls are golden brown and cooked through.
11. 11. Make the Icing: While the rolls are baking, prepare the icing by beating together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. Add milk, one tablespoon at a time, until the icing reaches your desired consistency.
12. 12. Ice the Rolls: Once the rolls are done baking, remove them from the oven and let them cool slightly for a few minutes. Then, generously spread the cream cheese icing over the warm rolls and serve immediately.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg