Cinnamon rolls are warm, soft, and smell amazing when baking. These sourdough cinnamon rolls use sourdough starter discard so you waste less and still get great flavor. The dough ferments overnight which makes the rolls extra fluffy and tangy.
These rolls are perfect for making ahead. Mix the dough in the evening, let it rest overnight, then in the morning bake and enjoy. No need for a second rise so they are simpler for beginners. The taste of cinnamon sugar and rich butter glaze feels special.
People in USA and UK will like this recipe because the ingredients are easy to find. You can bake them in a skillet or baking dish. Serve with coffee or tea, or bring them to family or friends for breakfast treat.
Ingredients for About Twelve Rolls
For the dough
8 tablespoons cold unsalted butter
2 and a half cups all purpose flour
One third cup sourdough starter discard
One cup buttermilk (you may use whole milk or plant milk)
One tablespoon plus one teaspoon honey or sugar
Three quarters teaspoon fine salt
Baking powder and baking soda (you add these in the morning just before rolling)
For the filling
Three-quarters cup light brown sugar
Two teaspoons ground cinnamon
Four tablespoons butter melted
For the glaze
One tablespoon butter melted
One cup powdered sugar
One teaspoon vanilla extract
Two tablespoons milk
Method
- In the evening mix the dough by grating cold butter into flour then cutting it in until pieces look like crumbs. Add sourdough discard, buttermilk, honey and salt. Stir until combined. Cover and let it sit overnight at room temperature.
- Next morning preheat oven to 375°F. Add baking powder and baking soda into dough and mix with hands. Flour surface and roll dough into a rectangle roughly twelve by twenty-four inches.
- Brush melted butter over the dough. Sprinkle cinnamon sugar filling evenly leaving a small margin around edges. Roll the dough up tightly starting from long side. Slice into twelve rolls about one and one-fifth inches wide. Place the rolls into a buttered cast iron skillet or baking dish leaving little space for them to expand.
- Bake for thirty five to forty minutes until done and lightly golden on top. While they bake prepare the glaze by mixing melted butter, powdered sugar, vanilla and milk until smooth.
- As soon as rolls are out of the oven pour glaze over them while still hot. Let glaze settle a little then serve warm.
Storage and Freezing
Keep leftover rolls at room temperature for two or three days loosely covered.
To freeze bake them first without glaze or freeze unbaked rolls well wrapped. Freeze for up to three months.
To reheat bake frozen roll or thaw then warm in oven. Glaze while warm.
Nutrition Estimate (Per Roll)
Calories around 334
Carbohydrates around 51 grams
Protein around 4 grams
Fat around 13 grams
Tips for Best Cinnamon Rolls
Use cold butter so dough is flaky.
If kitchen is warm reduce resting time so dough does not over ferment.
Flour surface well when rolling so dough does not stick.
Do not overload with filling near edges so roll seals well.
Glaze while rolls are hot so it seeps in nicely.
Serving Suggestions
Enjoy with hot coffee or tea for breakfast.
Warm with a little extra butter or cream cheese spread.
Serve alongside fresh fruit like berries for contrast.
Share with family or guests for a special morning treat.
Frequently Asked Questions
What is sourdough discard
It is leftover starter you remove when feeding sourdough. It still has some fermenting power and flavor.
Can I use active starter instead of discard
Yes you can. If you use active starter you skip adding baking powder and baking soda in the morning and let dough rise a bit before baking.
How long should dough ferment overnight
Ideally ten to twelve hours at room temperature about twenty to twenty one degrees Celsius. If kitchen is colder more time may be needed, if hotter less.
Can I bake rolls in a baking dish instead of skillet
Yes a baking dish works fine. Just check baking time.
Is this recipe good for beginners
Yes it is suitable because no second rise is needed and method is simple.
Can I reduce sugar in filling or glaze
Yes you can use less sugar if you prefer less sweet.
How to avoid soggy bottom
Ensure oven is fully preheated and skillet or dish is well buttered.
