Soft, Swirled & Irresistible: Sourdough Discard Cinnamon Rolls from Scratch

Activate the Yeast

In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.

If it doesn’t bubble, your yeast may be inactive—start fresh before proceeding.

This step ensures a strong rise, especially since sourdough discard alone won’t provide enough lift quickly.

Mix the Dough

Add the sourdough discard, egg, and melted butter to the yeast mixture. Stir until well combined.

Gradually add 3 cups of flour and the salt. Mix until a shaggy dough forms.

If the dough feels very sticky, add more flour one tablespoon at a time. You’re looking for a soft, slightly tacky dough—not dry.

Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.

If using a stand mixer with a dough hook, knead on medium speed for about 6–7 minutes.

The dough should spring back gently when pressed.

First Rise

Place the dough in a lightly greased bowl, turning it once to coat the surface.

Cover with plastic wrap or a clean kitchen towel.

Let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size. The time may vary depending on room temperature.

The sourdough discard enhances flavor during this rise.

Prepare the Filling

While the dough rises, mix the brown sugar, cinnamon, and salt in a small bowl.

Make sure your butter is very soft and spreadable.

A smooth filling ensures even swirls and prevents tearing the dough when spreading.

Roll Out the Dough

Once doubled, gently punch down the dough and turn it out onto a lightly floured surface.

Roll it into a rectangle about 16 x 12 inches.

Try to keep the thickness even for uniform rolls.

Spread the softened butter evenly over the surface, leaving a small border around the edges.

Sprinkle the cinnamon sugar mixture evenly over the butter and gently press it in with your hands.

Roll and Slice

Starting from the long edge, tightly roll the dough into a log. Keep it snug but don’t squeeze out the filling.

Using a sharp knife or unflavored dental floss, slice into 12 equal rolls.

For clean cuts, slide floss under the log, cross over the top, and pull tight.

Place the rolls cut-side up in a greased 9×13-inch baking dish, leaving a little space between each.

Second Rise

Cover the dish loosely and let the rolls rise again for 30–45 minutes until puffy.

They should expand and fill in the gaps.

Meanwhile, preheat your oven to 350°F (175°C).

Bake to Golden Perfection

Bake for 22–28 minutes, or until the tops are lightly golden brown and the centers are cooked through.

If the tops brown too quickly, loosely tent with foil during the last 10 minutes.

Avoid overbaking—soft rolls are the goal.

Remove from the oven and let cool for about 10 minutes before glazing.

Make the Glaze

In a small bowl, whisk together powdered sugar, vanilla, and 2 tablespoons of milk.

Add more milk as needed to reach a pourable consistency.

Drizzle generously over warm rolls so the glaze melts slightly into the swirls.