These 30-Minute Sourdough Discard Cinnamon Rolls are soft, fluffy, and filled with sweet cinnamon goodness. Using sourdough discard adds a little tang that makes these rolls extra special. They’re quick to make, which means you can have fresh cinnamon rolls even on a busy day!
I love that this recipe lets me use up my sourdough discard in a fun way—no waste and no long wait times. The smell of cinnamon and sugar baking in the oven always makes my kitchen feel cozy and inviting. I usually enjoy these rolls warm, right after they come out of the oven, with a drizzle of glaze on top.
These rolls are perfect for a weekend breakfast or a sweet treat anytime you want a little comfort food. I like serving them with a cup of coffee or tea and sharing them with friends and family. They’re simple, quick, and just the right amount of sweet to brighten any day.
Key Ingredients & Substitutions
Sourdough discard: This adds a subtle tang and moisture to the dough. If you don’t have sourdough discard, you can swap it with Greek yogurt or just use an extra 1/2 cup of milk to keep the dough soft.
Instant yeast: Makes the dough rise quickly, ideal for the 30-minute prep. If you only have active dry yeast, dissolve it in warm milk first and expect a slightly longer rising time.
Butter: Used both in the dough and filling for richness and softness. You can replace it with coconut oil for a dairy-free version, though the flavor will change slightly.
Brown sugar and cinnamon: Classic combo for that warm, sweet filling. Feel free to add a pinch of nutmeg or swap brown sugar for coconut sugar for a different aroma.
Powdered sugar glaze: Simple and sweet finish. Use maple syrup or honey mixed with a little milk if you want a different twist or to avoid refined sugar.
How Can I Make Soft, Fluffy Cinnamon Rolls in Just 30 Minutes?
Key to quick cinnamon rolls is using instant yeast and warming your milk. This helps the dough rise fast without a long proofing time.
- Mix ingredients to a soft dough, not too dry, so the rolls stay tender.
- Knead well for about 5 minutes to develop gluten—this allows for a good rise and soft structure.
- Roll the dough tightly with filling; this creates nice, even spirals.
- Let rolls rest briefly while oven preheats. This gives a short rise boost for fluffiness.
- Bake at 375°F to get a golden exterior without drying them out inside.
With this approach, you get warm rolls fast and no long waiting. Fresh, soft, and just sweet enough every time!
Equipment You’ll Need
- Mixing bowl – big enough to hold your dough and give you room to stir easily.
- Measuring cups and spoons – for quick, accurate measuring of your ingredients.
- Rolling pin – helps you roll the dough evenly into a rectangle for perfect cinnamon rolls.
- Sharp knife or dental floss – for clean, even cuts of your cinnamon roll log without squashing them.
- 9×13 inch baking pan – holds the rolls snugly so they bake up soft and rise nicely.
- Whisk – great for mixing your glaze smooth and lump-free.
Flavor Variations & Add-Ins
- Swap cinnamon for pumpkin pie spice in the filling for a warm fall twist.
- Add chopped nuts like pecans or walnuts for crunch and nutty flavor.
- Stir in raisins or dried cranberries to the filling for a chewy burst of sweetness.
- Change the glaze by adding cream cheese for a richer, tangy finish.
30-Minute Sourdough Discard Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup (240 ml) sourdough discard (unfed)
- 2 tablespoons sugar
- 1/2 cup (120 ml) milk, warm
- 2 1/2 cups (315 g) all-purpose flour, divided
- 1/4 teaspoon salt
- 2 1/4 teaspoons (1 packet) instant yeast
- 2 tablespoons unsalted butter, melted
For the Cinnamon Filling:
- 1/4 cup (50 g) brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
For the Glaze:
- 1/2 cup (60 g) powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation, plus an additional 10 minutes to bake the rolls. Including a short 5-10 minute rest while the oven preheats, you can have warm, fresh cinnamon rolls ready to enjoy in just about 30 minutes.
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the sourdough discard, sugar, and warm milk. Stir these together until mixed well. Add 2 cups of the flour, salt, instant yeast, and melted butter. Mix until it forms a rough, shaggy dough. Slowly add the remaining flour, one tablespoon at a time, stirring until the dough begins to pull away from the bowl but remains soft and slightly sticky.
2. Knead and Roll the Dough:
Turn your dough out onto a lightly floured surface. Knead it gently for about 5 minutes until it feels smooth and elastic. Next, use a rolling pin to roll the dough into a rectangle approximately 12 inches by 8 inches.
3. Prepare the Filling:
Spread the softened butter evenly over the rolled-out dough. Mix the brown sugar and ground cinnamon together in a small bowl, then sprinkle this mixture generously over the buttered dough.
4. Roll, Slice, and Bake:
Starting at one of the longer edges, roll the dough tightly into a log. Using a sharp knife or dental floss, slice this log into 8 even pieces. Arrange these rolls cut-side up in a greased or parchment-lined 9×13 inch baking pan, leaving a bit of space between each. Let them rest for 5 to 10 minutes while you preheat your oven to 375°F (190°C). Bake the rolls for about 20 minutes, or until they turn golden brown on top.
5. Make the Glaze and Serve:
While the cinnamon rolls bake, combine powdered sugar with milk or cream and vanilla extract in a small bowl. Whisk it until you have a smooth, thick glaze. When the rolls are baked and still warm, drizzle this glaze over the top. Let them cool slightly before serving to enjoy soft, gooey cinnamon rolls that taste wonderful fresh from the oven.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing. This helps the dough develop properly and rise well.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can prepare and assemble the rolls, then refrigerate them covered overnight. When ready, let them come to room temperature for 20–30 minutes before baking. This slightly slows the rise but adds convenience.
How Should I Store Leftovers?
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them tightly wrapped for up to 3 months. Reheat gently in the microwave or oven before enjoying.
Can I Substitute Milk in the Dough?
Yes, you can use any milk substitute like almond, oat, or soy milk. Just make sure it’s warm to help activate the yeast, and choose unsweetened versions to avoid altering the dough too much.
