Sourdough discard cinnamon rolls

Sourdough discard cinnamon rolls use unfed starter for tang and a little instant yeast for a reliable, soft rise. You mix 200g of discard into an enriched dough, give it a short bulk and proof, fill with cinnamon and brown sugar, and bake at 175C/350F for about 25 minutes. This is not a long overnight ferment. The yeast does the lifting, the discard adds flavor and a tender crumb, and you get nine rolls in an afternoon.

Why add yeast to discard

Discard on its own is too sleepy to raise an enriched, sugary dough. Sugar and fat both slow fermentation, so wild yeast alone can mean a 12-hour wait with patchy results. The 7g of instant yeast guarantees the lift. The discard is there for the sour note and the soft texture it gives the crumb. If your jar is overflowing between bakes, this is a good place to spend it. For more ideas, see the discard recipes hub.

Ingredients

This makes nine rolls in a 23x23 cm (9x9 inch) pan.

• 200 g sourdough discard, unfed, room temperature
• 120 g whole milk, warm (about 38C/100F)
• 7 g instant yeast
• 50 g granulated sugar
• 1 large egg, room temperature
• 60 g unsalted butter, softened
• 7 g fine salt
• 420 g all-purpose flour, plus more for dusting

For the filling and icing:

• 100 g unsalted butter, very soft
• 150 g light brown sugar, packed
• 12 g ground cinnamon
• 120 g cream cheese, softened
• 30 g unsalted butter, softened
• 120 g powdered sugar

Pull the discard, egg, and dairy out early. Cold ingredients drag out every rise.

Method

1. Whisk the warm milk, yeast, and sugar in a large bowl. Let it sit 5 minutes until foamy.
2. Add the discard, egg, 60g softened butter, and salt. Stir to combine.
3. Add the flour and mix to a shaggy dough. Knead 8-10 minutes by hand, or 5 minutes in a mixer, until smooth and a little tacky.
4. Cover and let rise 1-2 hours at room temperature until puffy and about doubled.
5. Roll the dough into a rectangle about 35x25 cm (14x10 inches). Spread the 100g soft butter over it.
6. Mix the brown sugar and cinnamon, then scatter it evenly over the butter. Leave a 1 cm clean edge along one long side so the seam seals.
7. Roll up tightly from the long side into a log and pinch the seam shut. Cut into 9 even pieces.
8. Set the rolls in a greased 23x23 cm (9x9 inch) pan. Cover and proof 45-60 minutes until they touch and look puffy.
9. Bake at 175C/350F for about 25 minutes until golden and set in the center.
10. Beat the cream cheese, 30g butter, and powdered sugar smooth. Spread over the rolls while still warm.

Timings are estimates. A cold kitchen stretches both rises, and oven temperatures vary, so judge by feel and color rather than the clock.

Tips and swaps

• A quick guide to the rolls and what they want:

Step	Look for
Bulk rise	Puffy, about doubled
Proof	Rolls touching, jiggly
Bake	Golden top, set middle

• For softer rolls, take them out when the center is just set. A minute too long dries the edges.
• Cold proof option: after cutting, cover the pan and refrigerate overnight. Let it sit 60-90 minutes at room temperature before baking.
• Want more tang? Use 250g discard and cut the milk to 90g.
• If you bake by weight often, a tool like [/calculators/hydration] helps you track the water your discard adds.

Leftovers keep 2 days at room temperature, wrapped. A 15-second warm in the microwave brings back the soft texture.