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Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls – a great way to use up some of your sourdough discard. The perfect tea-time treat, these rolls are so fluffy and full of cinnamon!
Course Dessert
Cuisine American
Keyword baking, cinnamon rolls, pastry, Sourdough
Prep Time 30 minutes
Cook Time 30 minutes
Proofing Time 2 hours
Total Time 3 hours
Servings 8 rolls



  • 2 ½ tsp active dry yeast
  • 150 ml – 2/3 cup lukewarm water
  • 1 tbsp granulated sugar
  • 115 gms – 4 oz. sourdough discard
  • 360 gms – 2 ¾ cups all-purpose flour
  • 1 egg
  • 70 gms – 1/3 cup butter softened
  • 1 ¼ tsp salt

Cinnamon Filling

  • 30 gms – 2 tbsp butter softened
  • 115 gms – ½ cup caster sugar
  • 2 tsp cinnamon powder

Cream Cheese Frosting

  • 30 gms – 2 tbsp butter softened
  • 80 gms – 2/3 cup cream cheese softened
  • 75 gms – ½ cup icing sugar



  1. Mix together the lukewarm water, half of the granulated sugar, and yeast and set aside for 5 minutes until frothy.
  2. Mix together the flour and salt and keep aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sourdough discard, the remaining granulated sugar, and the yeast mixture.
  4. Then add the flour, butter, and egg. Knead for about 8 minutes, or until the dough is very smooth (until the windowpane stage).

  5. Make into a ball, cover with cling wrap and set aside until it double in volume (about 1 ½ hour).

Cinnamon Filling

  1. In a bowl, mix together the butter and sugar.
  2. Then add the cinnamon and mix it well. Keep aside.


  1. When the dough has doubled in volume, roll it into a 5 mm – ¼ inch thick rectangle.
  2. Spread the cinnamon filling on it.
  3. Roll it along its longer side and cut it into 8 pieces.
  4. Put the 8 pieces in a cake tin lined with baking paper. Cover with cling wrap and set aside to proof for 30 minutes.

Cream Cheese Frosting

  1. In the meantime, make the cream cheese frosting by whisking together the softened butter, cream cheese, and icing sugar.
  2. Keep aside.


  1. Bake the cinnamon rolls in a pre-heated oven at 180°C – 355°F for 30 minutes.
  2. When ready, let it cool for 10-15 minutes, then unmould, frost and serve.