Sourdough Discard Cinnamon Rolls (Overnight Option Included)
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If you love my classic 100% Sourdough Cinnamon Rolls, you’re going to be obsessed with this quicker version. These Sourdough Discard Cinnamon Rolls take everything you adore about the original—soft, pillowy dough, gooey cinnamon filling, and luscious cream cheese frosting—and make them ready to bake in just 2 hours.
To make these extra irresistible, I use dark brown sugar in the filling for a richer, deeper, caramel-like flavor. And my favorite trick? Pouring heavy cream over the rolls right before baking so they stay unbelievably soft and tender. They’re cozy, bakery-worthy, and perfect for slow weekend mornings or Christmas brunch.
And because no one wants to wake up at the crack of dawn to make cinnamon rolls, I’ve included multiple make-ahead options so you can enjoy fresh, warm rolls whenever you want—with far less effort.
If you’ve been waiting for the perfect sourdough discard cinnamon roll… this is the one.
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Why You’ll Love This Recipe:
Delicious Cinnamon Rolls You Can’t Resist Eating Right Away
These homemade sourdough cinnamon rolls have a tender, pillowy texture because the dough contains just the right amounts of butter, milk, and eggs. They rise evenly and remain light and airy after baking, with a soft, golden brown exterior and a slight chew in the center. When you pull one apart, the layers and swirls of cinnamon and sugar are clearly visible, and the warm aroma fills your kitchen. Each roll holds its shape while yielding easily to a bite, making them irresistible from the very first taste.
It’s Easy to Fit Fresh Rolls into Your Day
You can make these rolls in one day if you want warm, fresh cinnamon rolls right from the oven. You can also prep the dough ahead and store it in the fridge or freezer. Chilling the dough helps the flavors develop even more, and freezing keeps rolls ready for a busy morning. I’ve included two baking schedules below to show simple ways to plan so you can enjoy homemade rolls without having to rearrange your whole day.
Creamy, Melty Frosting That Makes Every Roll Better
The cream cheese frosting spreads easily over warm rolls and melts into the swirls of cinnamon and sugar, filling every corner with creamy sweetness. It is rich but not heavy, and it balances the soft, buttery dough perfectly. Each bite is soft and comforting, the perfect treat for those special occasions, especially with the frosting. You can also try this frosting on other sweet rolls, like these Sourdough Cinnamon Rolls, Apple Cider Cinnamon Rolls, or Sourdough Orange Rolls, for a different flavor experience.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Bread Flour – For the fluffiest Sourdough Discard Cinnamon Rolls, I recommend using bread flour. Its higher protein content gives the dough a better rise, resulting in a softer, chewier cinnamon roll. Some people prefer all-purpose flour, but in my experience, bread flour gives the best results.
- Milk – I used whole milk, but this can be substituted with your favorite non-dairy options as well.
- Sourdough Discard – I use fresh, room temperature sourdough discard that’s no more than 1-2 days old. If you use the discard straight from the fridge, it’ll slow down the rise time. By the way, you can swap in the same amount of active starter (grams).
- Dark Brown Sugar – Unlike light brown sugar, dark brown sugar has a richer, almost caramel-like flavor, which is to die for in these cinnamon rolls. Light brown sugar can be used as a substitute if that’s what you have.
- Instant yeast – I used instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster.
- Heavy Cream – Keeps the rolls soft while they bake. A quick warm-up helps it settle into the dough instead of sitting on top.
FILLING:
- Unsalted Butter – For easy spreading, be sure to use softened, room-temperature butter.
- Dark Brown Sugar – Light brown sugar can be used as a substitute.
FROSTING:
- Cream Cheese – For easy mixing, use room-temperature cream cheese.
- Butter – Use room-temperature unsalted butter for easy mixing.
- Powdered Sugar: Sweetens the frosting and gives it a smooth, lump-free texture that spreads easily.
Overnight Recipe (Make-Ahead Option)
If you are looking to prepare these Sourdough Discard Cinnamon Rolls the night before and bake them the following morning – here are some options and tips.
Freeze & Bake
Option #1: Prepare the dough and once it has doubled in size, cover the bowl and chill in the fridge overnight. The following morning, shape the cinnamon rolls and allow them to rise and get fluffy in a warm place before baking as usual.
Option #2: Prepare the dough and shape the cinnamon rolls the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls 1-2 hours before baking to allow them to rise and get fluffy in a warm place.
Option #3: Prepare the dough and shape the cinnamon rolls, then pop the covered baking dish into the freezer overnight. Once frozen, place the sourdough cinnamon rolls into a freezer-safe bag and store for 2-3 weeks for the best results.
When ready to bake, place the frozen cinnamon rolls on a parchment paper-lined baking sheet. Cover and place them in the refrigerator the night before. The next morning, take them out of the fridge and allow them to rise in a warm place for about 1.5-2 hours or until fluffy.
Bake, Freeze, and Reheat
Bake the cinnamon rolls as usual and let them cool to room temperature. Do not frost them yet. Cover the rolls tightly with plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy them, let the rolls thaw on the counter at room temperature or in the fridge overnight. Once thawed, reheat them in a 350°F oven for about 15 minutes, or until warmed through. Add the icing and serve.
*Since this is an enriched dough, it can take longer for the dough to rise. The rise time also depends on the temperature in your kitchen. A cooler kitchen will slow the final rise, while a warmer one will speed it up. Bake as usual.
Baking Time For
|
Time |
Process |
|---|---|
|
Schedule Example | |
|
6:00 AM |
Mix Dough |
|
7:00 AM |
Shape the rolls |
|
7:15 AM |
Second rise |
|
8:00 AM |
Bake |
|
Schedule Example | |
|
7:00 PM |
Mix the dough |
|
8:00 PM |
Shape rolls, cover, and chill in the fridge |
|
Following Morning | |
|
6:00 AM |
Second rise |
|
8:00 AM |
Bake |
How to Make Sourdough Discard Cinnamon Rolls
- Add the milk, sourdough discard, egg, melted butter, and dark brown sugar to the bowl of a stand mixer with a paddle attachment. Mix until smooth.
- To the wet ingredients, add the flour, instant yeast, and salt. Mix again on low speed with a dough hook attachment until a shaggy dough is formed, then knead the dough on medium speed for 5-7 minutes.
- Remove the dough and place it in a lightly greased bowl, cover, and leave to double in size.
- Once the dough has at least doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
- Roll the cinnamon roll dough to a 16×12 inch rectangle. Spread the softened butter over the entire surface of the dough, then sprinkle the dark brown sugar / cinnamon mixture on top.
- Starting at the long end closest to you, roll up the homemade cinnamon rolls into a long snake. Cut off the uneven edges, then divide into 9 equal pieces, roll each strip tightly and place them into a greased 2-quart baking dish.
- Cover with plastic wrap and leave the rolls to puff up and complete their second rise.
- Preheat the oven to 350°F and pour the warm heavy cream over the cinnamon rolls. Bake for 30-35 minutes. Place on a wire rack to cool slightly.
- While the rolls are cooling, put the cream cheese, butter, heavy cream, and powdered sugar in a bowl and beat with a hand mixer until smooth.
- Top the cream cheese frosting over the warm cinnamon rolls and serve warm. Enjoy!
How to Store:
These sourdough discard cinnamon rolls keep well once they’ve cooled completely. Store leftover cinnamon rolls at room temperature in an airtight container or wrapped tightly with plastic wrap for up to 2 days.
If you need them to last longer, refrigerate them in an airtight container for up to 5 days and reheat individual rolls in the microwave for half a minute.
You can also freeze them for up to 2 months by wrapping each roll in plastic wrap and placing them in a freezer-safe bag. Thaw overnight in the fridge and warm them up in the microwave or oven before serving. I like to store the frosting separately in the fridge and spread it on right before serving to keep everything tasting fresh.
FAQs
Yes, you can swap in the same amount of active sourdough starter by weight. Your rise time may be a little faster since active starter is more vigorous than discard.
Light brown sugar works fine, but the rolls will have a slightly milder flavor with less of that caramel richness.
Absolutely. You can shape them and chill in the fridge overnight or freeze them for up to 3 weeks. Be sure to allow enough time for a second rise before baking.
Yes. You actually can mix and knead by hand. Just add 5–10 extra minutes to knead the dough until it’s slightly sticky but not wet or gooey.
Sourdough Discard Cinnamon Rolls Recipe
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Equipment
- Pizza Cutter
Ingredients
Sourdough Discard Cinnamon Roll Dough
- 120 grams sourdough discard 1/2 cup
- 30 grams dark brown sugar 2 Tablespoons
- 175 grams milk, warm 3/4 cup
- 57 grams unsalted butter, melted 4 Tablespoons
- 1 large egg room temperature
- 370 grams bread flour 2 ½ cups + 2 Tablespoons
- 7 grams instant yeast 2 teaspoons
- 5 grams salt 3/4 teaspoon
- 120 grams heavy cream, warmed (just before baking) 1/2 cup
Filling
- 57 grams unsalted butter, softened 4 Tablespoons
- 150 grams dark brown sugar 3/4 cup
- 12 grams ground cinnamon 5 teaspoons
Cream Cheese Frosting
- 28 grams unsalted butter, room temperature 2 Tablespoons
- 55 grams cream cheese, room temperature 2 ounces
- 15 grams heavy cream 1 Tablespoon
- 90 grams powdered sugar 3/4 cup
Instructions
DOUGH
- Add the sourdough discard, dark brown sugar, warm milk, melted butter, and egg to the bowl of a stand mixer with the paddle attachment. Mix on low speed until the ingredients are mixed thoroughly.The temperature of the milk was 110 degrees F. Any hotter and this could kill the instant yeast and prevent the dough from rising.120 grams sourdough discard, 175 grams milk, warm, 30 grams dark brown sugar, 57 grams unsalted butter, melted, 1 large egg
- Switch the paddle attachment with the dough hook attachment. Then, add the flour, instant yeast and salt to the bowl. Mix on low, stopping to scrape the sides of the bowl with a rubber spatula when necessary, until all of the ingredients have been incorporated.370 grams bread flour, 7 grams instant yeast, 5 grams salt
- Continue to knead the dough for 5-7 more minutes at medium speed. You know the dough has been thoroughly kneaded when the dough is pulling away from the sides of the bowl while it is being kneaded and it feels tacky, not sticky, when you poke it.You can knead this dough by hand, but I would increase the time to about 10-15 minutes.
- Remove the dough and place it in a bowl, cover it and let the dough rest until doubled in size in a warm spot.In my 70 degree F kitchen, this took about 1 hour. The rise time can vary depending on the temperature of your kitchen. The warmer your kitchen, the faster the dough will rise. The opposite is true for cooler kitchens.
SHAPE
- Once the dough has doubled in size, remove the dough onto a lightly floured work surface. With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.
- Spread the softened butter over the entire surface of the sourdough cinnamon roll dough.57 grams unsalted butter, softened
- In a small bowl, stir together dark brown sugar and ground cinnamon, then sprinkle the cinnamon sugar mixture on the entire surface of the dough.150 grams dark brown sugar, 12 grams ground cinnamon
- Option 1: Starting at the long end closest to you, roll up the homemade cinnamon rolls into a long snake. Cut off the uneven edges, then divide into 9 equal pieces with unflavored dental floss, string, or a sharp knife. (about 1 3/4 inches per roll)Option 2: Using a pizza cutter, slice the dough into 9 even stripes, then roll each into a roll for a more polished look.
- Grease a 9 x 9, 2 quart baking dish or large cast iron skillet with butter before gently placing the Sourdough Discard Cinnamon Rolls inside, about 1/2 – 1 inches apart.
- Cover with plastic wrap and let rise for a second time until they have noticeably grown and look puffy. This took 45-60 minutes in my 70 degree F kitchen.
- Not ready to bake these in the same day? No worries! Jump down to the NOTES for several Make-Ahead options!
BAKE
- Preheat the oven to 350 degrees F. Just before baking, pour warmed heavy cream over the Sourdough Discard Cinnamon Rolls.The extra moisture from the heavy cream will keep the cinnamon rolls extra soft while baking.120 grams heavy cream, warmed (just before baking)
- Bake the rolls for 30-35 minutes or until the tops are golden brown and the internal temperature is 190-200 degrees F.If the cinnamon rolls are browning too quickly, cover them with aluminum foil and continue to bake.
- Remove from the oven and place the cinnamon rolls on a wire rack to cool slightly.
Cream Cheese Frosting
- While the cinnamon buns are cooling, prepare the cream cheese frosting.
- In a large mixing bowl, mix butter and cream cheese until combined. Add powdered sugar and heavy cream and blend until smooth.28 grams unsalted butter, room temperature, 55 grams cream cheese, room temperature, 15 grams heavy cream, 90 grams powdered sugar
- Using an offset spatula, spread the cream cheese frosting over the warm cinnamon rolls so that it can slightly melt into all of the cracks and crevices. Serve warm and enjoy!
Notes
MAKE-AHEAD Option
If you are looking to prepare these Sourdough Discard Cinnamon Rolls the night before and bake them the following morning – here are some options and tips! Chill & Bake Option 1: Prepare the dough and once it has doubled in size, over the bowl and chill in the fridge overnight. The following morning, shape the cinnamon rolls and allow them to rise and get fluffy in a warm place before baking as normal. Option 2: My personal favorite method! Prepare the dough and shape the cinnamon rolls the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls 1-2 hours before baking to allow them to rise and get fluffy in a warm place. Option 3: Prepare the dough and shape the cinnamon rolls, then pop the covered baking dish into the freezer overnight. Once frozen solid, place the sourdough cinnamon rolls into a freezer-safe bag and store for 2-3 weeks for the best results. When ready to bake, place the frozen cinnamon rolls on a parchment paper-lined baking sheet. Cover and place them in the refrigerator the night before. The next morning, take them out of the fridge and allow them to rise in a warm place, about 1.5-2 hours, or until fluffy. Bake, Freeze & Reheat Otherwise, you can bake the cinnamon rolls as normal, then allow them to cool to room temperature. DO NOT ICE WITH FROSTING. Cover the rolls tightly with plastic wrap and place them in a freezer-safe bag. When ready to enjoy, allow the rolls to thaw on the counter top at room temperature or in the fridge overnight. Once thawed, reheat them in a 350 degree F oven for about 15 minutes or until warmed through. Top with icing and serve! **Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer final rise, while a warmer kitchen will be quicker. Bake as normal.Ingredients & Substitutions
- Bread Flour – For the fluffiest Sourdough Discard Cinnamon Rolls, I recommend using bread flour. Its higher protein content gives the dough a better rise, resulting in a softer, chewier cinnamon roll. Some people prefer all-purpose flour, but in my experience, bread flour gives the best results.
- Milk – I used whole milk, but this can be substituted with your favorite non-dairy options as well.
- Sourdough Discard – I use fresh, room temperature sourdough discard that’s no more than 1-2 days old. If you use the discard straight from the fridge, it’ll slow down the rise time. By the way, you can swap in the same amount of active starter (grams).
- Dark Brown Sugar – Unlike light brown sugar, dark brown sugar has a richer, almost caramel-like flavor, which is to die for in these cinnamon rolls. Light brown sugar can be used as a substitute if that’s what you have.
- Instant yeast – I used instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster.
- Heavy Cream – Keeps the rolls soft while they bake. A quick warm-up helps it settle into the dough instead of sitting on top.
FILLING:
- Unsalted Butter – For easy spreading, be sure to use softened, room-temperature butter.
- Dark Brown Sugar – Light brown sugar can be used as a substitute.
FROSTING:
- Cream Cheese – For easy mixing, use room-temperature cream cheese.
- Butter – Use room-temperature unsalted butter for easy mixing.
We can’t get over how pillowy soft these sourdough cinnamon rolls are! And ready to bake in 2 hours? Even better!
Can I leave them in the fridge prepped for 2 nights, if needed, I use option 2 of the make ahead methods mentioned above? Excited to try these.
Thanks!
Great question! You can refrigerate them using Option 2, but I’d be cautious about going much beyond 24 hours. Because this recipe uses sourdough discard + instant yeast, the dough is still very active in the fridge, and after 2 nights there’s a real risk of overproofing, which can lead to rolls that bake up dense, gummy, or that collapse.
For best results, I recommend prepping them the day before (1 night in the fridge), then letting them finish their final rise the next morning until they’re puffy and well-aerated before baking. If you absolutely need more flexibility, you could slightly reduce the yeast next time to slow things down—but as written, I wouldn’t suggest a full 2-night cold proof.
Should these pass the windowpane test after mixing in the mixer?
Yes, that is correct!
First time making anything sour dough besides bread! They came out perfect and it was the least stressed I think I’ve ever had baking ❤️
Yay! I’m so glad they turned out perfectly for you. I hope you enjoy every gooey, cinnamon-y bite and that it inspires you to try even more sourdough treats!
Can I only use the discard active yeast only without the instant yeast?
This recipe is a much faster recipe due to the inclusion of instant yeast. If you are looking for a 100% sourdough starter, you can find my recipe here!
You mention using heavy cream before baking. I’m based in the uk so would that be single cream ?
Great question! Heavy cream in the US is closest to double cream in the UK (it has a similar higher fat content). Single cream is much lighter, so it won’t give quite the same rich, soft result. Hope you love this recipe!