Can I really make sourdough cinnamon rolls in just 30 minutes?

Yes! This recipe leverages sourdough discard and a streamlined process to deliver warm, gooey cinnamon rolls in a fraction of the time compared to traditional recipes. It's perfect for busy mornings or last-minute cravings.

What is sourdough discard and can I skip using it?

Sourdough discard is the portion of your sourdough starter that you remove before feeding it. This recipe is specifically designed to use discard eliminating waste. While you can adjust using active starter, results may vary.

How do I store leftover sourdough discard cinnamon rolls?

Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat them gently in the microwave or oven before serving.

Can I freeze these 30 minute sourdough discard cinnamon rolls?

Yes, these rolls freeze well! Let them cool completely, then wrap individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator and reheat before serving.

30 Minute Sourdough Cinnamon Rolls: 5 Easy & Delicious Secrets

Name: 30 Minute Sourdough Discard Cinnamon Rolls: Easiest Recipe EVER!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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

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

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

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Instructions

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. 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. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rest for 10 minutes.
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. 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. Add the Filling: Spread the softened butter mixture evenly over the dough, leaving a small edge uncovered.
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. Cut Into Rolls: Using a sharp knife or unflavored dental floss, cut the log into 6-8 equal slices.
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. Bake: Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until the rolls are golden brown and cooked through.
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. 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