Sourdough Breakfast · Recipe

Sourdough Discard Cinnamon Rolls: Soft, Fluffy & Gooey

Soft cinnamon rolls with a gooey centre, cream cheese frosting, and a flexible overnight schedule using sourdough discard.

These sourdough discard cinnamon rolls are soft, fluffy, and gooey with a generous cinnamon centre. Discard adds a gentle fermented flavour, while a little instant yeast keeps the rise reliable. Shape them the night before and bake fresh in the morning with cream cheese frosting.

By Lifetipme•10 min read•Updated October 2026
Soft sourdough discard cinnamon rolls with cream cheese frosting
Soft sourdough discard cinnamon rolls with cream cheese frosting · Lifetipme editorial image
Quick answer

Use discard for flavour and instant yeast for reliable lift, then shape the rolls in the evening, chill overnight, and bake them fresh in the morning.

Why use discard in cinnamon rolls

Sourdough discard gives these rolls a gentle fermented flavour without asking the dough to rise only from the starter. A small amount of instant yeast keeps the result soft and reliable, while the overnight rest makes the recipe practical for breakfast.

If you want a recipe that relies more heavily on natural fermentation, compare this with the overnight sourdough English muffins or use The Original Sourdough Bread Recipe to practise the classic loaf process.

Recipe overview

Prep35 min
Overnight8–12 hr
Bake25–30 min
Yield10–12 rolls

Ingredients

  • 150 g sourdough discard
  • 120 g lukewarm whole milk
  • 7 g instant yeast
  • 1 large egg
  • 60 g unsalted butter, melted
  • 50 g granulated sugar
  • 400 g plain flour
  • 8 g fine salt
  • Filling: 60 g butter, 120 g brown sugar, 2 tsp cinnamon
  • Frosting: 100 g cream cheese, 35 g butter, 80 g icing sugar, 1 tsp vanilla

Step-by-step method

  1. 01
    Mix milk, yeast, discard, egg, melted butter, and sugar.
  2. 02
    Add flour and salt and knead until the dough is smooth and soft.
  3. 03
    Cover and rest until slightly puffy, about 60–90 minutes.
  4. 04
    Roll out, spread with butter, add cinnamon sugar, and roll tightly.
  5. 05
    Cut into 10–12 pieces and place in a greased dish.
  6. 06
    Cover and refrigerate overnight.
  7. 07
    Let the dish warm slightly while the oven heats to 180°C, then bake for 25–30 minutes.
  8. 08
    Beat the frosting and spread it over the warm rolls.

How to get a gooey centre

Roll the dough evenly and keep the filling close to the edges without leaving large empty gaps. Do not overbake. The centre should look set but soft when the dish comes out; it will continue cooking as it cools.

Overnight timing

For a 08:00 breakfast, mix and shape the rolls around 20:00, refrigerate them, then take them out at 07:00 while the oven preheats. In a warm room, shorten the first rest so the rolls do not overproof before chilling.

Troubleshooting

Rolls are denseWhy: The dough did not rest long enough or the yeast was inactive.Try: Check the yeast and let the dough become visibly puffy before shaping.
Filling leaks outWhy: The dough was rolled too loosely or the butter was melted.Try: Use softened butter and roll from the long side with gentle tension.
Edges are dryWhy: The rolls were spaced too far apart or baked too long.Try: Use a snug baking dish and remove them when the centre is just set.

Storage

Keep frosted rolls covered in the fridge for up to three days. Rewarm gently before serving. Unfrosted baked rolls can be frozen for up to one month.

Frequently asked questions

Can I make them without yeast?

You can, but the rise will be slower and less predictable. A naturally leavened version needs a strong active starter and a longer fermentation schedule.

Can I use active starter instead of discard?

Yes. The flavour will be more pronounced, but keep the yeast in this version if you want the same reliable overnight timing.

Recipe card

Sourdough Discard Cinnamon Rolls

Intermediate
Prep35 min
Fermentation8–12 hr overnight
Bake25–30 min
Total10–14 hr
Yield10–12 rolls

Ingredients

  • 150 g sourdough discard
  • 120 g whole milk, lukewarm
  • 7 g instant yeast
  • 1 large egg
  • 60 g unsalted butter, melted
  • 50 g granulated sugar
  • 400 g plain flour
  • 8 g fine salt
  • For filling: 60 g softened butter, 120 g brown sugar, 2 tsp cinnamon
  • For frosting: 100 g cream cheese, 35 g softened butter, 80 g icing sugar, 1 tsp vanilla

Instructions

  1. 01
    Mix milk, yeast, discard, egg, melted butter, and sugar.
  2. 02
    Add flour and salt and knead until the dough is smooth and soft.
  3. 03
    Cover and rest until slightly puffy, about 60–90 minutes.
  4. 04
    Roll into a rectangle, spread with butter, and sprinkle with cinnamon sugar.
  5. 05
    Roll tightly from the long side and cut into 10–12 pieces.
  6. 06
    Place in a greased dish, cover, and refrigerate overnight.
  7. 07
    Let the dish sit at room temperature while the oven heats to 180°C. Bake for 25–30 minutes.
  8. 08
    Beat the frosting ingredients together and spread over warm rolls.
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