Let Me Tell You About These Sourdough Cinnamon Rolls…

I’ll set the scene: it’s one of those grey, drizzly Sundays. You know the type—mug of tea goes cold faster than you can drink it, and suddenly you remember that lurking jar of sourdough starter in the fridge (mine is called Mildred, if we’re getting personal). So what do you do? Ignore the dishes and turn that discard into something warm, sweet, and a little bit special. These cinnamon rolls have saved more than a few rainy mornings for me. There was even this one time my best mate came over for coffee and we ended up demolishing an entire batch before the kettle finished boiling. Oops?

Why This Recipe Actually Works in a Real Kitchen

I make these when I’ve botched my sourdough loaf (again), or honestly whenever my family starts giving me that look—you know, the are-you-actually-going-to-bake-something-today one. My lot goes wild for these cinnamon rolls, possibly because they get icing before noon. Might just be the sugar hit. But hey, if you’ve ever felt a little guilty tossing out that starter, this’ll have you feeling like a kitchen hero. The best part? If you get some dough on your jumper, you can just call it floury flair (I tell myself that anyway).

What You’ll Need (and What You Can Sub In)

1 cup sourdough discard (I’ve found literally any hydration level clears—don’t sweat it)
About 2 1/2 cups plain flour (sometimes I mix in a bit of whole wheat if I’m feeling wild; it’s usually just whatever’s open)
1/4 cup white sugar (brown sugar totally works, kind of makes it fudgier)
1 large egg (if you’re out, a big-ish splash of milk helps; my granny always skipped the egg and it turned out fine)
1/2 tsp salt (rock or fine, honestly can’t tell the difference here)
1/4 cup unsalted butter, melted (I’ve swapped in coconut oil in a pinch, actually, it’s pretty nice!)
1 tsp instant yeast (or active dry—just let it sit a bit longer)
For the filling:
- 1/2 cup brown sugar (white is OK, gives a different vibe)
- 2 tbsp cinnamon (I sometimes go overboard, no regrets)
- 1/4 cup soft butter
For the icing:
- 3/4 cup powdered sugar
- 2 tbsp milk (or strong brewed coffee if you’re into that, which I sort of am)
- Vanilla, a drop (optional, sometimes I forget)

How to Make Sourdough Discard Cinnamon Rolls (I Promise It’s Not That Hard)

Mix the dough: Grab a big bowl. Plop in the sourdough discard, melted butter, sugar, egg, salt, and yeast. Groan inwardly as you wipe a dribble off the counter. Mix it around until it looks mostly combined—don’t stress lumps! Add flour a cup at a time. At this point, I usually get impatient and dump in the rest all at once. Knead until springy (or at least doesn’t stick like glue), 5–10 minutes. I usually get bored after 6 and that’s fine.
Let it rise: Oil the bowl, chuck the dough back in, cover with clingfilm or a tea towel—whatever’s handy. Let it sit for an hour or so, until puffy. Once I forgot it for three hours and it was still fine, just a bit sleepy looking.
Shape the rolls: Tip the dough onto a floured bench. Roll it into a rectangle (should probably use a ruler, but who actually does). Spread the soft butter all over, then sprinkle the cinnamon and sugar mix. Roll it up (long side to long side—trust me, I’ve messed this up), then slice into fat rounds, about 8 or so.
Second rise and bake: Pop the rolls in a greased tray (I use a brownie tin, but a roasting pan works too). Let ’em rise again, 45min—1hour. If they’re slow, nudge somewhere warm (in my kitchen that’s usually on the boiler, don’t ask me why). Bake at 180C/350F for about 25–30 minutes, until golden and asking to be eaten.
Ice and enjoy: Stir together icing sugar, milk, and a bit of vanilla. Drizzle over warm rolls. This is the bit where I usually eat one ugly end piece “for quality control”. Essential step.

Stuff I’ve Learned (Sometimes the Hard Way)

If you forget the second rise, the rolls will be a bit dense. Totally edible though—kind of chewy, actually!
You can make these the night before, stick them in the fridge, and bake in the morning. But let them come up to room temp so they don’t sulk in the oven.
I once forgot the salt and… well, still sweet, but missing something. Don’t skip it (or don’t tell if you do).

Things I’ve Tried (and One That Flopped)

I sometimes add a handful of chopped pecans or walnuts. Very good, unless your cousin hates nuts—learned that the hard way at a family brunch.
Apple chunks in the filling? Magically autumnal (but makes the rolls a bit soggy if you overdo the fruit).
One time I tried mixing in orange zest, thought I was a genius, but honestly it fought with the sourdough. Not my best experiment. Maybe you’ll have better luck?

Gear You’ll Probably Want—and Impromptu Fixes

A stand mixer is great, but I usually just use my hands. If you’ve not got a rolling pin, a wine bottle or even a sturdy thermos does the trick. (Honestly, my old housemate once used a travel mug. I think it changed the flavor for the better, but maybe that’s just nostalgia!)

Keeping ‘Em Fresh (Not That It Happens Here)

Store in a tin or covered container for a day or two—reheat 10 seconds in the microwave, and you’re golden. They do freeze, but we’ve never had leftovers last long enough to test it. Oh—someone on The Kitchn swears by freezing baked rolls, but maybe they have more self-control than I do.

How We Eat Them at My Place

I like them with extra icing, naturally. My brother dunks in his coffee (bit odd, but he stands by it). Weekend brunch with scrambled eggs on the side—sounds strange, but it works. Or just sneak one as an afternoon treat. King Arthur Baking has a spiced cream cheese glaze if you’re feeling adventurous (I usually stick with this simple one, though).

Okay, Real Talk: Lessons Learned the Messy Way

Rushing the first rise? Regretted it every time—the dough just doesn’t stretch (and my rolls looked like startled turtles, not gonna lie).
Oh, and if you cut the rolls too small, they dry out. Leave ’em chunky—you get fewer but they’re much nicer, promise.

Questions I’ve Actually Gotten (and My Very Honest Replies)

Can you make these fully overnight?: Yup, let ’em do their second rise in the fridge, bake fresh in the AM. But, don’t expect them to puff much in the cold; let them warm up before baking.
Is it okay to skip the yeast if using sourdough?: Technically, yeah, if your starter is super lively and you wait ages. But I use a bit for insurance—I like my breakfast before lunch.
Do these taste sour?: Not really! A little tang, more like bakery rolls than full-on sourdough bread. Actually, I think it’s nicer this way.
What if I don’t have a mixer?: Hands are good enough (probably better—less washing up). Takes a bit more elbow grease, but isn’t that half the fun?
Do they get better the next day?: I think so, but my family usually doesn’t give them the chance. They’re softer after a night in a tin, though.

Oh—and, one last thing. Don’t overthink it. These rolls are forgiving, a bit like an old cardigan. Make a mess, get some flour in your hair, and enjoy every last bite!