These easy sourdough discard cinnamon rolls are soft, fluffy, and made without yeast — perfect for a quick, no-rise breakfast or weekend treat. Packed with warm cinnamon flavor and topped with a creamy glaze, they’re a delicious way to use up your sourdough starter discard with no waiting required.

If you’ve tried my sourdough discard pancakes or muffins, you already know I’m a little obsessed with finding fun (and delicious) ways to use up extra starter — and these cinnamon rolls are officially my new favorite. They’re soft, sweet, and swirled with all the gooey cinnamon goodness you’d expect, but the best part? No yeast. No rising. No waiting around in your PJs wondering when you’ll get to eat. Just mix, roll, bake, and enjoy — all in under an hour.

I’ve been on a mission to make sourdough feel less intimidating (shoutout to my How to Make Sourdough Bread guide if you’re just getting started), and recipes like this are such a game changer. They let you enjoy that signature sourdough flavor without the whole-day commitment. Plus, they make your kitchen smell like a bakery, which is a total win even if you don’t have your life together before 10 a.m.

Ingredients needed to make delicious sourdough cinnamon rolls

Dough:

• Sourdough discard – unfed sourdough starter which adds moisture and subtle tang.
• Egg – helps bind the dough and adds richness
• Plain Greek yogurt and milk – keeps the dough soft and tender!
• Melted butter- adds moisture and richness
• Vanilla extract – for a warm, sweet flavor
• Brown sugar – lightly sweetens the dough
• All-purpose flour – the base of the soft, rollable dough
• Baking powder and baking soda – provide lift without yeast
• Salt – enhances flavor and balances the sweetness

Cinnamon Sugar Filling:

• Softened butter – makes the filling easy to spread
• Brown sugar and cinnamon – the classic sweet and cozy combo

Cream Cheese Topping:

• Cream cheese and butter – soft and creamy base for the topping
• Powdered sugar – for sweetness
• Vanilla extract – adds depth of flavor
• Milk or cream – adjust for a thick spread or silky drizzle

how to make one hour cinnamon rolls

Combine the ingredients: In the bowl of a stand mixer, add the all-purpose flour, baking powder, baking soda, and salt. Then, add the sourdough discard, egg, Greek yogurt, milk, vanilla, melted butter, and brown sugar.

Mix the dough: Using the dough hook attachment, mix on medium speed until a soft dough ball forms — about 3–5 minutes. The dough shouldn’t be sticky and easy to handle. Roll it out: Transfer the dough to a lightly floured surface. Roll it into a rectangle about ¼ inch thick using a rolling pin.

Add the filling: Spread the softened butter evenly across the surface of the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle generously over the buttered dough.

Shape the rolls: Use a pizza cutter to slice the dough into long strips. Roll each strip tightly into a cinnamon roll and place them in a greased cast iron skillet or baking dish.

Bake: Bake at 375°F for 18 minutes, or until the rolls are lightly golden and cooked through.

Tips & Tricks for Cinnamon Roll Success

• Keep your roll sizes consistent for even baking. If some are much smaller or larger, you might end up with a few underbaked centers or overly crisp edges — and we want every bite to be perfect.
• If your dough sticks while rolling it up, a bench scraper or even a flat spatula can help gently lift it without tearing.
• The thinner you roll, the swirlier the center. A thin dough layer means more spirals of cinnamon sugar — and honestly, who’s mad about that?
• Spacing matters: If you like soft, pull-apart rolls, place them close together in your skillet. Prefer a firmer edge and defined shape? Space them out a bit more.
• Want to long-ferment the dough? Skip the baking powder and soda on day one and let the dough rest overnight in the fridge. The next day, knead in your leavening agents before rolling it out — this gives the dough a deeper flavor and a bit of that sourdough tang without needing active starter.
• Doubling the recipe? Do it. These rolls freeze beautifully unfrosted. Just thaw, warm, and finish with frosting when you’re ready to enjoy round two (or three).

Can I Make These the Night Before?

These cinnamon rolls are definitely best enjoyed fresh out of the oven — soft, warm, and gooey. But if you’re short on time in the morning (or just want to sleep in a little), you can absolutely make them the night before.

Just prep the dough, roll and shape the cinnamon rolls, then cover and refrigerate them in your skillet or baking dish overnight. In the morning, let them rest at room temp while your oven preheats (about 20–30 minutes), then bake as usual. Perfect for brunch, holidays, or any slow morning where you still want a bakery-style treat.

Best serving and storing tips!

These sourdough discard cinnamon rolls are best served warm and fresh out of the oven — ideally with that cream cheese topping melting into every swirl. If you’re feeling extra, add a sprinkle of cinnamon or a drizzle of maple syrup just before serving.

To store: Keep any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat in the microwave for about 20–30 seconds to bring them back to life.

Freezing: These freeze really well (especially unfrosted). Once cooled, place them in a freezer-safe container for up to 1 month. To serve, just thaw, warm in the oven or microwave, and top with fresh frosting if you’d like!

If you make my Sourdough Discard Cinnamon Rolls, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

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sourdough discard cinnamon rolls

4 from 1 rating

Hannah Kling

These easy sourdough discard cinnamon rolls are soft, fluffy, and made without yeast — perfect for a quick, no-rise breakfast or weekend treat. Packed with warm cinnamon flavor and topped with a creamy glaze, they’re a delicious way to use up your sourdough starter discard with no waiting required.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Ingredients  

Dough:

• 1 cup sourdough discard
• 1 egg
• ¼ cup plain Greek yogurt
• 2 tbsp milk
• 1 tsp vanilla
• ¼ cup melted butter
• 1/4 cup brown sugar
• 2½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Cinnamon Sugar Filling:

• ¼ cup softened butter
• ⅓ cup brown sugar
• 1½ tsp cinnamon
• Pinch of salt

Cream cheese topping:

• 4 oz ½ block cream cheese, softened
• 2 tbsp unsalted butter (softened)
• ¾ cup powdered sugar
• ½ tsp vanilla extract
• 1 –2 tbsp heavy cream or milk (adjust for spread vs drizzle)
• Pinch of salt

Instructions

• Preheat your oven to 375°F and grease a 9-inch cast iron skillet or round baking dish with butter. Set aside.
• In the bowl of a stand mixer (or a large mixing bowl if mixing by hand), whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Add the sourdough discard, egg, greek yogurt, milk, vanilla, melted and cooled butter, and brown sugar.
• Using a dough hook attachment, mix until a soft dough ball forms — about 3 to 5 minutes.
• Transfer the dough to a lightly floured surface and roll it into a rectangle about ¼ inch thick using a rolling pin.
• Spread the softened butter evenly over the surface of the dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle the mixture evenly across the dough, covering it from edge to edge.
• Using a pizza cutter or sharp knife, slice the dough into long strips. I got 8 rolls, but feel free to use a ruler if you want them perfectly even.
• Tightly roll up each strip and place them into the greased skillet, spiral-side up.
• Bake for 18–22 minutes, or until the rolls are puffed, golden around the edges, and the centers are just set but still soft.
• to make the frosting, In a medium bowl, beat together the softened cream cheese and butter until smooth and fluffy (about 1–2 minutes).
• Add the powdered sugar, vanilla, and a pinch of salt, then mix until creamy and fully combined.
• For a thicker, spreadable frosting: leave as-is or add 1 tbsp milk
• For a pourable glaze: add 1–2 tbsp milk until smooth and drizzly
• pour over cinnamon rolls while they are still hot and enjoy!

Notes

• Dough Texture: The dough should be soft and slightly tacky, but not sticky. If it’s too wet, add a little more flour, 1 tablespoon at a time, until it’s workable.
• Flavor Boost: If you want a slightly tangier, deeper sourdough flavor, you can assemble the rolls completely (slice them, place them in the skillet), cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature while the oven preheats, then bake as directed.
• Frosting Tip: If you’re making these ahead, frost just before serving for the best texture — or warm slightly before eating to get that gooey, fresh-from-the-oven feel.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!