Got extra sourdough discard? Don’t throw it away—turn it into these super soft and fluffy cinnamon rolls! This Easy Same Day Sourdough Discard Cinnamon Roll Recipe is perfect for when you want homemade cinnamon rolls without the overnight wait.
With the help of baking soda and buttermilk, you can skip the long rise time and still get soft, flavorful rolls with just a hint of sourdough tang.They’re light, pillowy, and topped with a rich mascarpone frosting or a classic cream cheese frosting.
Whether you’re new to sourdough or just looking for a quick discard recipe, this is an easy and waste-free way to enjoy fresh, homemade cinnamon rolls in just a few hours!
This post may contain affiliate or sponsored content.
Pin for later:
Why You’ll Love This Recipe
- Uses sourdough discard – No waste, just deliciousness!
- No long fermentation – Ready in a few hours.
- Soft and fluffy texture – Buttermilk and baking soda make them rise beautifully.
- Easy and beginner-friendly – No advanced sourdough skills needed!
Similar cinnamon posts you might be interested in:
- Sourdough Cinnamon Muffins
- Sourdough Cinnamon Star
- Easy Sourdough Cinnamon Rolls – Eggless Recipe
- Sourdough Apple Hand Pies
Tools needed:
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Rolling pin
- Sharp knife or dough cutter
- 9×9-inch baking dish
- Electric hand mixer (for frosting)
- Pastry brush
Ingredients:
- Sourdough Discard – Adds a slight tang and helps with texture.
- Buttermilk – Reacts with baking soda for a soft, fluffy dough.
- Baking Soda – Helps the dough rise and creates a soft, tender texture.
- Baking Powder – Adds extra lift and fluffiness to the rolls.
- All-Purpose Flour – Provides structure and softness.
- Sugar – Sweetens the dough and filling.
- Egg – Adds richness and binds the dough.
- Butter – Gives moisture, richness, and flavor.
- Salt – Balances sweetness and enhances flavor.
Ingredients for the Cinnamon Filling
- Brown sugar – Adds a rich, caramel-like sweetness that complements the cinnamon.
- Granulated sugar – Sweetens the filling and helps create a balanced flavor.
- Cinnamon – The key spice that gives the rolls their signature warm, comforting flavor.
- Melted unsalted butter – Provides moisture and helps the cinnamon-sugar mixture stick to the dough, creating a gooey filling.
- Heavy cream – makes the rolls gooey and delicious.
Ingredients for Lemon Mascarpone Frosting
Or you can find me cream cheese frosting recipe HERE.
- Mascarpone cheese – A rich, creamy cheese with a smooth texture that gives the frosting a velvety feel.
- Powdered sugar – Sweetens the frosting and helps create the perfect creamy consistency.
- Vanilla extract – Enhances the flavor of the frosting, providing a subtle sweetness.
- Lemon zest – Adds a fragrant, bright citrus note that complements the rolls. (optional)
- Lemon juice – Provides a slight tangy citrus taste.v
Step-by-Step Instructions for Same-Day Sourdough Discard Cinnamon Rolls:
Prepare the Dough
- In a large mixing bowl, whisk together the flour, salt, and baking powder.
- In a separate bowl, combine the sourdough discard, baking soda, and buttermilk. Whisk until smooth and bubbly.
- Add in the sugar, egg, and softened butter. Whisk to combine.
- Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. It will be slightly sticky but still manageable, don’t add more flour except for dusting the counter.
Make the Cinnamon Filling and Shape the Rolls
- In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon.
- Roll the dough into a 24×12-inch rectangle on a floured surface.
- Brush the melted butter evenly over the dough.
- Then sprinkle the cinnamon-sugar mixture across the surface.
- Roll the dough tightly from the long side to form a log.
- Slice the log into 12 equal rolls (about 2 inches each).
Bake the Rolls
- Arrange the rolls in a greased 9×9-inch baking dish.
- Preheat the oven to 375°F (190°C).
- Pour 1/4 cup heavy cream over the rolls.
- Bake the rolls for 18-22 minutes, or until they are golden brown and cooked through.
Make the Lemon Mascarpone Frosting
- Beat together the mascarpone cheese, powdered sugar, vanilla extract, and lemon zest (and/or lemon juice) in a mixing bowl until smooth and creamy.
Frost and Serve
- Once the cinnamon rolls are baked, let them cool slightly before spreading the lemon mascarpone frosting over the top.
- Serve warm and enjoy your soft, tangy, and flavorful sourdough discard cinnamon rolls! (They are even more delicious the next day!)
Tips for the Best Sourdough Discard Cinnamon Rolls
- Use active baking soda – It reacts with buttermilk to create a fluffy texture.
- No heavy cream? Pour a little bit of milk or half and half over each roll.
- No buttermilk? Substitute whole milk + 1 tbsp vinegar for a similar effect.
- Cream cheese frosting version: Homemade Cheese Cream Frosting
Frequently Asked Questions
- Can I use sourdough starter instead of discard?
Yes! You can make this recipe with active or discard sourdough starter.
- Can I make these cinnamon rolls ahead of time?
Yes! Shape the rolls, cover, and refrigerate overnight.
- Can I freeze these cinnamon rolls?
Yes! Bake without frosting, then freeze. When ready to eat, reheat and frost.
- Can I make the frosting with cream cheese or a glaze?
Absolutely, find me cream cheese frosting here or my lemon glaze here!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Same-Day Sourdough Discard Cinnamon Rolls
These same-day sourdough discard cinnamon rolls are quick, easy, and perfect for using up leftover sourdough discard. With the help of baking soda, buttermilk, and a fluffy dough, these rolls rise in just a couple of hours. Filled with a cinnamon-sugar mixture and topped with a rich lemon mascarpone frosting, they’re the perfect homemade treat for any time of day. No overnight wait, just deliciousness in a few hours!
Ingredients
Ingredients for the Rolls:
- 500 g all-purpose flour 4 cups
- 5 g salt 1 tsp
- 5 g baking soda 1 tsp
- 7 g baking powder 2 tsp
- 150 g sourdough discard ¾ cup
- 240 g buttermilk 1 cup
- 75 g granulated sugar ⅓ cup
- 1 large egg
- 75 g softened unsalted butter ⅓ cup
Ingredients for the Cinnamon Filling:
- 100 g brown sugar ½ cup
- 50 g granulated sugar ¼ cup
- 1 ½ tbsp cinnamon
- 75 g unsalted butter, melted ⅓ cup
- heavy cream ¼ cup
Ingredients for Lemon Mascarpone Frosting:
- 113 g 4 oz mascarpone cheese, softened
- 100 g powdered sugar ¾ cup
- ½ tsp vanilla extract
- 1 tsp lemon zest or 1 tbsp lemon juice
Instructions
Prepare the Dough
- In a large mixing bowl, whisk together the flour, salt, and baking powder.500 g all-purpose flour, 5 g salt, 7 g baking powder
- In a separate bowl, combine the sourdough discard, baking soda, and buttermilk. Whisk until smooth and bubbly.5 g baking soda, 150 g sourdough discard, 240 g buttermilk
- Add in the sugar, egg, and softened butter. Whisk to combine.75 g granulated sugar, 1 large egg, 75 g softened unsalted butter
- Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. It will be slightly sticky but still manageable, don’t add more flour except for dusting the counter.
Make the Cinnamon Filling and Shape the Rolls
- In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon.100 g brown sugar, 50 g granulated sugar, 1 ½ tbsp cinnamon
- Roll the dough into a 24×12-inch rectangle on a floured surface.
- Brush the melted butter evenly over the dough, then sprinkle the cinnamon-sugar mixture across the surface.75 g unsalted butter, melted
- Roll the dough tightly from the long side to form a log.
- Slice the log into 12 equal rolls (about 2 inches each).
Bake the Rolls
- Arrange the rolls in a greased 9×9-inch baking dish.
- Preheat the oven to 375°F (190°C).
- Pour 1/4 cup heavy cream over the rolls.heavy cream
- Bake the rolls for 18-22 minutes, or until they are golden brown and cooked through.
Make the Lemon Mascarpone Frosting
- Beat together the mascarpone cheese, powdered sugar, vanilla extract, and lemon zest (and/or lemon juice) in a mixing bowl until smooth and creamy.113 g 4 oz mascarpone cheese, softened, 100 g powdered sugar, ½ tsp vanilla extract, 1 tsp lemon zest
Frost and Serve
- Once the cinnamon rolls are baked, let them cool slightly before spreading the lemon mascarpone frosting over the top.
- Serve warm and enjoy your soft, tangy, and flavorful sourdough discard cinnamon rolls! (They are even more delicious the next day!)
Leave a Reply