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The Ultimate Soft & Gooey Sourdough Discard Cinnamon Rolls (No Long Proofing Required)

Close-up of gooey sourdough discard cinnamon rolls baked together in a dish, generously topped with white cream cheese icing.
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Use your sourdough starter discard to make incredibly soft, fluffy, and gooey cinnamon rolls quickly. This recipe skips the long proofing time and includes a classic cream cheese frosting for a perfect homemade sweet roll.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sourdough discard (unfed, room temperature)
  • 1/4 cup whole milk, warm
  • 1/4 cup unsalted butter, melted, plus more for greasing
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Filling:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk or cream

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a separate bowl, mix the sourdough discard, warm milk, melted butter, granulated sugar, egg, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead briefly, about 1 minute, until it comes together. Do not overwork.
  4. Prepare the Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and spreadable.
  5. Roll Out: Roll the dough into a rectangle approximately 10×14 inches on a lightly floured surface.
  6. Spread the cinnamon filling evenly over the dough, leaving a small half-inch border on one long edge.
  7. Roll the dough tightly starting from the long edge opposite the border. Pinch the seam closed.
  8. Cut the log into 12 equal rolls using a sharp knife or unflavored dental floss.
  9. Second Rise (Quick): Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover loosely with plastic wrap and let them rest in a warm spot for 30 minutes. They will puff slightly. Preheat your oven to 375 degrees Fahrenheit during this time.
  10. Bake: Bake for 18 to 22 minutes, or until the tops are golden brown and the center is cooked through.
  11. Make the Frosting: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Add milk or cream one teaspoon at a time until you reach a smooth, spreadable consistency.
  12. Frost and Serve: Spread the cream cheese frosting generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • For extra soft and fluffy rolls, pour 1/4 cup of heavy cream over the rolls right before baking.
  • If you prefer a thinner glaze instead of thick frosting, reduce the powdered sugar in the frosting recipe to 1 cup and increase the milk to 2 tablespoons.
  • This recipe uses chemical leaveners (baking powder/soda) to achieve quick lift, making it a great option when you need fast sourdough discard recipes.

Nutrition

Find it online: https://cookingbycarla.com/sourdough-discard-cinnamon-rolls/