Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter for Sourdough Cinnamon Rolls. If you choose to do so, skip the baking powder and baking soda, and allow the rolls to rise for about 1 to 1.5 hours after shaping before baking. This ensures the rolls become light and fluffy.

Why are my Sourdough Cinnamon Rolls sticky to work with?

Sticky dough is often caused by over-fermentation or high hydration. If your kitchen is warm, reduce the fermentation time slightly. You can also add a small amount of flour while rolling to make the dough easier to handle without compromising the softness of your Sourdough Cinnamon Rolls.

Can I make Sourdough Cinnamon Rolls ahead of time?

Absolutely. You can prepare Sourdough Cinnamon Rolls the night before, shape them, and store them in the refrigerator for up to 24 hours. When ready to bake, let them sit at room temperature while the oven preheats, then bake as directed.

How do I store and reheat Sourdough Cinnamon Rolls?

Store Sourdough Cinnamon Rolls at room temperature for 2–3 days in a covered container. To reheat, warm them in the oven at 350°F until heated through. For longer storage, freeze them without glaze and reheat before serving for the best texture and flavor.

Sourdough Cinnamon Rolls Easy Recipe Guide

Name: Sourdough Cinnamon Rolls
Prep time: 20 min
Cook time: 40 min
Total time: 12 h
Cuisine: American
Ingredients: 2 1/2 cups (300 g) all-purpose flour; 8 tablespoons (113 g) unsalted butter, cold; 1/3 cup (100 g) sourdough starter discard; 1 cup (240 ml) buttermilk; 1 tablespoon + 1 teaspoon (25 g) honey; 3/4 teaspoon (4 g) salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 cup (150 g) brown sugar; 2 teaspoons ground cinnamon; 4 tablespoons (56 g) butter, melted (for filling); 1 cup (120 g) powdered sugar; 1 tablespoon (14 g) butter, melted (for glaze); 1 teaspoon (5 ml) vanilla extract; 2 tablespoons (30 ml) milk

Description

Soft and fluffy Sourdough Cinnamon Rolls made with sourdough starter discard, filled with rich cinnamon sugar and topped with a smooth vanilla glaze. This easy overnight recipe delivers bakery-style rolls with deep flavor and perfect texture.

Ingredients

Scale

2 1/2 cups (300 g) all-purpose flour
8 tablespoons (113 g) unsalted butter, cold
1/3 cup (100 g) sourdough starter discard
1 cup (240 ml) buttermilk
1 tablespoon + 1 teaspoon (25 g) honey
3/4 teaspoon (4 g) salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (150 g) brown sugar
2 teaspoons ground cinnamon
4 tablespoons (56 g) butter, melted (for filling)
1 cup (120 g) powdered sugar
1 tablespoon (14 g) butter, melted (for glaze)
1 teaspoon (5 ml) vanilla extract
2 tablespoons (30 ml) milk

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Instructions

Grate the cold butter into a mixing bowl, add flour, and cut the butter into the flour until pea-sized crumbs form.
Add sourdough starter discard, buttermilk, honey, and salt. Mix until a soft dough forms.
Cover and let the dough ferment at room temperature for 10–12 hours overnight.
Preheat oven to 375°F (190°C). Sprinkle baking powder and baking soda over the dough and knead gently to combine.
Roll the dough on a floured surface into a 12 x 24-inch rectangle.
Brush melted butter over the dough and sprinkle evenly with brown sugar and cinnamon.
Roll the dough tightly into a log and cut into 12 equal pieces.
Place rolls into a greased baking dish or skillet.
Bake for 35–40 minutes until golden brown.
Mix powdered sugar, melted butter, vanilla extract, and milk to create the glaze.
Pour glaze over warm rolls and serve immediately.

Notes

Use active sourdough starter instead of discard and skip baking soda and baking powder if preferred.
If the dough is sticky, lightly flour your hands and work surface.
Adjust fermentation time based on kitchen temperature to avoid over-proofing.
Store leftovers at room temperature for up to 3 days or freeze for up to 3 months.
Reheat in the oven at 350°F (175°C) for best texture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 334 kcal
Sugar: 18 g
Sodium: 220 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 35 mg