There’s something undeniably inviting about freshly baked cinnamon rolls, particularly when they come together in just half an hour. This recipe makes it easy to whip up a batch for a cozy breakfast or a delightful treat for gatherings. Whether you enjoy them on a relaxed weekend or need a comforting snack after a long day, these rolls offer a warm, fulfilling bite. The simplicity and practicality of this recipe truly make it a go-to for any time you crave something sweet and comforting.
Why You’ll Love This 30-Minute Sourdough Discard Cinnamon Rolls
These cinnamon rolls are not only quick to prepare, but they also deliver the comforting flavors you love. Using sourdough discard adds a unique depth to the flavor while keeping the rolls tender and moist. The ease of this recipe makes it a practical choice for any day, whether you’re brightening up breakfast or enjoying a quiet afternoon snack.
Kitchen Tools You’ll Need
- Mixing bowl
- Rolling pin
- Baking sheet
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup (240g) sourdough discard (unfed, cold from fridge is fine)
- 1½ cups (180g) all-purpose flour (plus up to ½ cup extra, as needed)
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp (85g) cold unsalted butter, cubed
- ⅓ cup (80ml) milk (plus more if needed)
- 1 tsp vanilla extract
- ¼ cup (50g) brown sugar (or more, to taste)
- 1 tbsp ground cinnamon
- 2 tbsp (28g) softened unsalted butter
- ½ cup (60g) powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
How to Make 30-Minute Sourdough Discard Cinnamon Rolls
Step 1. Begin by mixing the sourdough discard, 1½ cups of all-purpose flour, sugar, baking powder, and salt in a mixing bowl. Stir these dry ingredients together until they are evenly combined. This ensures the flavors are well distributed throughout the dough.
Step 2. Next, add the cubed cold unsalted butter to the dry mixture. Use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs. This texture is important, as it creates a flaky consistency in the cinnamon rolls.
Step 3. Pour in the milk and vanilla extract, stirring just until the mixture comes together. You want it to form a slightly sticky dough. If the dough feels too wet, with a little extra flour, knead it gently until it becomes manageable.
Step 4. Transfer the dough to a lightly floured surface and gently roll it out into a rectangle, about ½-inch thick. Pay attention to keeping the dough’s thickness consistent, as this affects the evenness of the rolls. If it’s sticking, sprinkle a little more flour on top.
Step 5. Spread the softened unsalted butter evenly over the rolled-out dough. This creates a rich, buttery layer that will help the sugar and cinnamon adhere.
Step 6. Combine the brown sugar and ground cinnamon in a small bowl, then sprinkle this mixture evenly over the buttered dough. The sugar adds sweetness, while the cinnamon contributes a warm, aromatic flavor that’s characteristic of classic cinnamon rolls.
Step 7. Beginning at one long edge, carefully roll the dough into a log, ensuring it’s tight enough to hold its shape but not so tight that the filling spills out. This step is crucial for achieving those beautiful swirls in each roll.
Step 8. Slice the dough log into equal pieces, about 1 to 1.5 inches thick. Each piece should reveal the spiraled layers of cinnamon and sugar. Arrange them on a baking sheet, leaving some space between each roll for expansion.
Step 9. At this point, you can bake the rolls in a preheated oven until they’re golden and puffed. This usually takes around 15-20 minutes, but keep an eye on them. They should become lightly browned, an indicator that they’re perfectly baked.
Step 10. While the rolls are baking, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract in a small bowl. Stir until the mixture is smooth and has a drizzleable consistency.
Step 11. Once the rolls are out of the oven and have cooled slightly, drizzle the glaze over the top. This adds a final touch of sweetness and a nice visual appeal with its creamy texture.
Serving Suggestions
These cinnamon rolls are delightful for breakfast, especially alongside a warm beverage like coffee or tea. They’re also wonderful as an afternoon snack, providing a little pick-me-up during a busy day. If you have leftovers, they can easily be enjoyed the next day or warmed up for a cozy treat. Their versatility allows them to fit into family meals or serve as a thoughtful dessert for gatherings.
Pro Tips for Best Results
- Ensure your butter is cold when starting; this helps achieve a flaky texture.
- Use a light hand when mixing the dough to avoid overworking it, which can make the rolls tough.
- For a more pronounced flavor, consider increasing the amount of cinnamon and brown sugar.
- If the dough feels too sticky, add flour gradually while kneading until it reaches the right consistency.
- Let the rolls cool for a few minutes before glazing to prevent the glaze from melting too much.
Common Mistakes to Avoid
- Using warm sourdough discard: This can lead to a less effective rise. Always use cold discard straight from the fridge for best results.
- Overmixing the dough: This can create tough rolls. Mix just until the ingredients are combined and avoid excessive kneading.
- Not measuring ingredients accurately: Always use measuring cups and spoons for precise measurements, as this affects the final texture and flavor.
- Rolling the dough too thin: If the dough is too thin, the rolls may come out dry. Aim for about ½ inch thick for the best results.
- Baking on a cold pan: Always ensure your oven is preheated before baking; this ensures even cooking and proper rising.
- Skipping the glaze: The glaze adds a lovely finishing touch. Skipping it means missing out on extra sweetness and visual appeal.
Variations & Substitutions
For a chocolate twist, you can add chocolate chips along with the cinnamon filling. For a nutty flavor, consider incorporating chopped walnuts or pecans. If you enjoy a fruit flavor, adding some dried fruits like raisins or cranberries could also be delicious. Just be mindful that these additions might adjust the sweetness level.
Storage & Reheating
Store any uneaten cinnamon rolls at room temperature in an airtight container for up to three days. If you need to keep them longer, refrigerate them for up to a week. For freezing, wrap the rolls tightly in plastic wrap and then in aluminum foil, ensuring they are well-sealed. To reheat, place them in the oven wrapped in foil at a low temperature until warmed through, which helps maintain their texture.
Nutrition Information
- Calories: 390
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 1g
- Sugar: 20g
- Protein: 4g
- Sodium: 250mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the rolls up to slicing them, then cover them and refrigerate. Bake them fresh in the morning for warm, gooey rolls.
How long does it last in the fridge?
Baked cinnamon rolls can be stored in the refrigerator for up to a week in an airtight container, allowing you to enjoy them over several days.
Can I freeze this recipe?
Absolutely! After baking, let the rolls cool completely, then wrap them tightly and freeze. They can be reheated in the oven when you’re ready for them.
What can I substitute for one ingredient?
If you run out of brown sugar, white sugar can be substituted, although it will slightly change the flavor profile.
Why didn’t my recipe turn out as expected?
Common issues can stem from overmixing the dough or not measuring ingredients accurately. Ensure you follow the instructions closely for the best results.
Final Thoughts
Making these cinnamon rolls is a straightforward, enjoyable experience, bringing the delightful aroma of fresh baking into your home. They are perfect for an easy breakfast or a warm treat any time. There’s something comforting about knowing you can create these soft, sweet rolls quickly and consistently. Enjoy every bite, whether shared or savored in a quiet moment.
Sourdough Discard Cinnamon Rolls
Ingredients
Dough Ingredients
- 1 cup sourdough discard (unfed, cold from fridge)
- 1.5 cups all-purpose flour (plus up to ½ cup extra, as needed)
- 2 tbsp sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ⅓ cup milk (plus more if needed)
- 1 tsp vanilla extract
Filling
- ¼ cup brown sugar (or more, to taste)
- 1 tbsp ground cinnamon
Glaze
- 2 tbsp softened unsalted butter
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
Preparation
- Mix the sourdough discard, 1½ cups of all-purpose flour, sugar, baking powder, and salt in a mixing bowl.
- Add the cubed cold unsalted butter and incorporate it until resembling coarse crumbs.
- Pour in the milk and vanilla extract, stirring until the mixture forms a slightly sticky dough.
- Transfer the dough to a lightly floured surface and roll it out into a rectangle about ½-inch thick.
Filling
- Spread softened unsalted butter evenly over the rolled-out dough.
- Mix brown sugar and ground cinnamon in a small bowl and sprinkle it evenly over the buttered dough.
Rolling
- Beginning at one long edge, roll the dough into a log with a tight shape.
- Slice the dough log into equal pieces about 1 to 1.5 inches thick.
Baking
- Arrange the rolls on a baking sheet and bake in a preheated oven for 15-20 minutes until golden and puffed.
- Prepare the glaze by mixing powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the baked rolls after cooling slightly.