Turn leftover sourdough discard into soft, fluffy Sourdough Cinnamon Rolls with buttery cinnamon swirls and rich cream cheese frosting. They’re easy to make and ready to enjoy the same day.
Also known as sourdough cinnamon scrolls in Australia, Sourdough Cinnamon Rolls are soft, fluffy pastries with buttery cinnamon swirls and rich cream cheese frosting. They’re made with sourdough discard and can be baked the same day.
I got this recipe from my friend Jen of Milk and Honey. She’s one of the best bakers I know and a sourdough expert. I’ve always admired her baking, and I’m glad she shared this recipe with me.
It’s become a favourite in our house, especially with my eldest daughter. I think she could eat the entire batch herself! I love serving the rolls slightly warm with a cup of Chai, Mexican Hot Chocolate, or Italian-style hot chocolate for an afternoon treat.
Why We Love These Sourdough Cinnamon Rolls
- A practical way to use leftover sourdough starter instead of throwing it away.
- Soft, fluffy rolls with buttery cinnamon swirls and cream cheese frosting make a delicious breakfast or afternoon treat.
- The recipe uses everyday baking ingredients that are easy to find in most supermarkets.
Key Ingredients for Sourdough Cinnamon Rolls
Sourdough Discard
Sourdough discard adds a subtle tang to the dough and puts leftover starter to good use. Its slightly fermented flavour pairs well with the sweet cinnamon filling.
Active Dry Yeast
Active dry yeast helps create soft, fluffy cinnamon rolls with a light, tender texture. It also gives the dough a quicker rise while keeping the subtle tang of the sourdough discard.
Butter
Butter adds a rich flavour and keeps the cinnamon rolls soft and tender. It also gives the filling and frosting a creamy richness.
Cinnamon
Ground cinnamon brings a warm, sweet-spiced flavour that pairs perfectly with the buttery dough and cream cheese frosting.
Cream Cheese
Cream cheese adds a smooth, creamy texture and a slight tang to the frosting, balancing the sweetness of the cinnamon rolls.
Find the complete list with measurements in the recipe card below.
How to Make Sourdough Cinnamon Rolls
Prepare the Sourdough Dough
Step 1: Combine the lukewarm water, half the granulated sugar, and active dry yeast in a bowl. Leave for 5 minutes, or until frothy.
Step 2: In a separate bowl, mix the flour and salt. Set aside.
Step 3: In the bowl of an electric mixer fitted with the paddle attachment, combine the sourdough discard, remaining granulated sugar, and yeast mixture.
Step 4: Add the flour mixture, softened butter, and egg. Knead for approximately 8 minutes, or until the dough is smooth and elastic and passes the windowpane test.
Note: Check the dough using the windowpane test. Gently stretch a small piece between your fingers. If it stretches into a thin, almost transparent layer without tearing, it’s ready.
Step 5: Shape the dough into a ball, cover with plastic wrap, and leave to rise until doubled in volume, approximately 1 ½ hours.
Make the Cinnamon Sugar Filling
Step 1: In a bowl, mix the softened butter and caster sugar.
Step 2: Add the ground cinnamon and mix until well combined. Set aside.
Shape the Cinnamon Rolls
Step 1: Once the dough has doubled in volume, roll it out into a rectangle approximately 5 mm – ¼ inch thick.
Step 2: Spread the cinnamon filling evenly over the dough.
Step 3: Starting from one of the longer sides, roll the dough into a log and cut it into 8 equal pieces.
Step 4: Arrange the rolls in a cake pan lined with parchment paper. Cover with plastic wrap and leave to rise for another 30 minutes.
Make the Cream Cheese Frosting
Step 1: Whisk together the softened butter, cream cheese, and icing sugar until smooth and creamy.
Step 2: Set aside until ready to frost the rolls.
Bake and Frost the Cinnamon Rolls
Step 1: Bake the cinnamon rolls in a preheated oven at 180°C – 355°F for 30 minutes.
Step 2: Allow the rolls to cool for 10–15 minutes, then remove them from the cake pan. Spread the cream cheese frosting over the rolls and serve.
Frequently Asked Questions
Yes. Refrigerated sourdough discard works well in this recipe as long as it has been stored properly. There’s no need to feed it beforehand, although cold discard may make the dough take a little longer to rise.
Chopped pecans, walnuts, raisins, or chocolate chips are delicious additions to the cinnamon sugar filling. You can also try orange zest or a little ground cardamom for a different flavour.
Knead the dough until smooth and elastic, measure the flour carefully, and allow it to double in volume before shaping. Avoid adding too much flour, as this can make the rolls dense and dry.
Extra Help from the Kitchen
Use Unflavoured Dental Floss – Place a piece of dental floss underneath the dough log, cross the ends over the top, and pull gently to cut each roll. It’s easier to get clean slices without squashing the soft dough.
Leave a Small Border Around the Filling – Keep a narrow strip of dough uncovered along the far edge to make the log easier to seal and prevent the cinnamon filling from leaking out during baking.
Avoid Rolling Too Tightly – Roll the dough firmly enough to hold its shape without squeezing it. Rolling too tightly can cause the centres to push upwards as the rolls expand in the oven.
Watch the Tops While Baking – If the rolls start browning too quickly, loosely cover the pan with aluminium foil. The centres can continue baking without the tops getting too dark.
Check the Centre Rolls – The rolls in the middle of the pan may need a little more time than those around the edges. Check that the dough is cooked through before removing them from the oven.
Variations and Twists
Brown Sugar Cinnamon Rolls – Replace the caster sugar in the filling with light brown sugar for a richer flavour and a slightly caramel-like sweetness.
Orange Cinnamon Rolls – Add finely grated orange zest to the cinnamon sugar filling for a fresh citrus flavour that pairs well with the cream cheese frosting.
Pecan Cinnamon Rolls – Sprinkle finely chopped pecans over the cinnamon filling before rolling the dough. Smaller pieces add a little crunch without making the rolls difficult to slice.
Raisin and Walnut Cinnamon Rolls – Scatter raisins and finely chopped walnuts evenly over the cinnamon filling before rolling. Use moderate amounts to avoid overfilling the dough.
Vanilla Cream Cheese Frosting – Add a little vanilla extract to the existing cream cheese frosting for a sweeter vanilla flavour that complements the cinnamon swirls.
Storage and Shelf Life
Store leftover sourdough cinnamon rolls with cream cheese frosting in an airtight container in the refrigerator for up to 3–4 days. Refrigerate within 2 hours of serving, or within 1 hour if temperatures exceed 32°C – 90°F. Warm gently before serving to soften the rolls.
For longer storage, freeze the baked rolls without frosting. Cool completely, wrap individually and freeze in an airtight container for up to 2–3 months for best quality. Thaw in the refrigerator, warm gently, and add fresh cream cheese frosting before serving.
More Sourdough Recipes
- Sourdough Crêpes
- Sourdough Brownies
- Sourdough Crumpets
- Sourdough Cinnamon Muffins
- Sourdough Chocolate Chip Cookies
Sourdough Cinnamon Rolls Recipe
Ingredients
For the Sourdough Cinnamon Roll Dough
- 2 ½ tsp active dry yeast
- 150 ml – ⅔ cup lukewarm water
- 1 tbsp granulated sugar
- 115 g – 4 oz sourdough discard
- 360 g – 2 ¾ cups all-purpose flour
- 1 egg
- 70 g – ⅓ cup butter – softened
- 1 ¼ tsp salt
For the Cinnamon Sugar Filling
- 30 g – 2 tbsp butter – softened
- 115 g – ½ cup caster sugar
- 2 tsp ground cinnamon
For the Cream Cheese Frosting
- 30 g – 2 tbsp butter – softened
- 80 g – ⅓ cup cream cheese – softened
- 75 g – ½ cup icing sugar
Instructions
Prepare the Sourdough Dough
- Combine the lukewarm water, half the granulated sugar, and active dry yeast in a bowl. Leave for 5 minutes, or until frothy.
- In a separate bowl, mix the flour and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sourdough discard, remaining granulated sugar, and yeast mixture.
- Add the flour mixture, softened butter, and egg. Knead for approximately 8 minutes, or until the dough is smooth and elastic and passes the windowpane test.Note: Check the dough using the windowpane test. Gently stretch a small piece between your fingers. If it stretches into a thin, almost transparent layer without tearing, it’s ready.
- Shape the dough into a ball, cover with plastic wrap, and leave to rise until doubled in volume, approximately 1 ½ hours.
Make the Cinnamon Sugar Filling
- In a bowl, mix the softened butter and caster sugar.
- Add the ground cinnamon and mix until well combined. Set aside.
Shape the Cinnamon Rolls
- Once the dough has doubled in volume, roll it out into a rectangle approximately 5 mm – ¼ inch thick.
- Spread the cinnamon filling evenly over the dough.
- Starting from one of the longer sides, roll the dough into a log and cut it into 8 equal pieces.
- Arrange the rolls in a cake pan lined with parchment paper. Cover with plastic wrap and leave to rise for another 30 minutes.
Make the Cream Cheese Frosting
- Whisk together the softened butter, cream cheese, and icing sugar until smooth and creamy.
- Set aside until ready to frost the rolls.
Bake and Frost the Cinnamon Rolls
- Bake the cinnamon rolls in a preheated oven at 180°C – 355°F for 30 minutes.
- Allow the rolls to cool for 10–15 minutes, then remove them from the cake pan. Spread the cream cheese frosting over the rolls and serve.
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How do I look up a specific recipe? Is there an index.I saw some hard candies that brought me to this sight but I
can’t find them. And do you have a sourdough starter recipe? Thanks
Hi Karen. Welcome to MsM!
You can find all my recipes by clicking on the Recipe tab on the top of the site. Here is the direct link: https://www.manusmenu.com/recipes/visual-archive
And this is the direct link to my sourdough starter recipe: https://www.manusmenu.com/how-to-make-sourdough-starter
Hope it helps!!