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Easy Same Day Sourdough Cinnamon Rolls (Discard)
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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!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword cinnamon rolls, easy sourdough dessert, lemon frosting, mascarpone frosting, sourdough cinnamon rolls, sourdough discard, sourdough discard recipe, sourdough same day cinnamon rolls
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 12 rolls

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 24x12-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 9x9-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!)