Make these cinnamon rolls with your leftover sourdough starter. They come out soft and full of flavor. This recipe works fast. You need no yeast. Use baking powder for lift. It takes about 30 minutes from start to bake. You can also let the dough sit overnight for better digestion.
Why Make These Cinnamon Rolls
Many people keep a sourdough starter. It creates discard. Throw it away? No. Use it here. These rolls taste tangy from the discard. The filling has cinnamon and brown sugar. Top with cream cheese frosting. They suit breakfast or snacks. Kids like them. Adults do too.
What You Need
Gather simple items. Most sit in your pantry.
Dough
- 3 cups all-purpose flour
- 1 cup sourdough discard
- 3/4 cup milk or water
- 1/4 cup honey
- 6 tablespoons melted butter
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Filling
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 3 tablespoons melted butter
Frosting
- 4 ounces cream cheese, soft
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
How to Make Them
Follow these steps. Keep it simple.
Step 1: Mix the Dough
Heat oven to 375 degrees Fahrenheit. Line a 9 by 13 inch pan with parchment. In a big bowl, stir flour, baking soda, baking powder, and salt. Add discard, milk, honey, and melted butter. Mix until a dough forms. Knead for 3 minutes. It feels soft.
Step 2: Roll and Fill
Dust a counter with flour. Roll dough to a 12 by 18 inch rectangle. Brush with melted butter from filling. Mix brown sugar and cinnamon. Sprinkle over dough. Roll up from the long side. Pinch the seam. Cut into 12 pieces. Use a sharp knife or floss.
Step 3: Bake
Place rolls in the pan. Bake 25 to 30 minutes. They turn golden. Let cool 5 minutes.
Step 4: Frost
Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla. Spread on warm rolls.
For overnight version, mix dough without baking soda and powder. Cover and rest 8 to 12 hours at room temp. Next day, add soda and powder. Knead. Then roll and bake.
Tips for Success
Use fresh discard. It adds tang. If dough sticks, add a bit more flour. Cut rolls even for same bake time. Bake in metal pan for crisp edges. Glass works too but watch time.
Check oven temp. Rolls done at 190 degrees inside. Use a thermometer.
Variations
Want no dairy? Use plant milk and vegan butter. Add nuts to filling for crunch. Try maple in frosting for new taste.
For gluten issues, swap flour with one-to-one gluten-free mix. Test it first.
How to Store
Keep unfrosted rolls at room temp for 2 days. Cover them. Frosted ones go in fridge for 4 days. Freeze baked rolls up to 3 months. Thaw and warm in oven.
Reheat in microwave for 10 seconds.
Common Questions
What if I have no discard? Use active starter. It works the same.
Can I freeze dough? Yes. Shape rolls. Freeze before bake. Thaw overnight. Then bake.
Why use discard? It cuts waste. Adds flavor. Makes dough tender.
Is this recipe current? Yes. Checked facts in 2025. Recipes stay fresh.
For more ideas, see [People Also Ask] like: How long does discard last? Up to a week in fridge. Or related searches: Sourdough discard recipes no yeast.
Try other meals on our site. Like this easy chicken alfredo recipe for dinner.
For more on sourdough, check external sites like Farmhouse on Boone. Or Hopewell Heights for quick tips.
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