Sourdough Discard Cinnamon Rolls with Cream Cheese Glaze Topping
Updated: Aug 11
Sourdough discard replaces some of the liquid in this dough, which keeps the rolls tender without needing an overnight rise, these are ready for brunch same-day, cream cheese glaze included.
These have become a holiday tradition in our house. I make a batch every year, and it wouldn't feel like the holidays in our kitchen without them.
Why You'll Love This Recipe
Soft, pillowy rolls without commercial yeast
A tangy sourdough note under the classic cinnamon-sugar
That cream cheese glaze seals the deal
Servings: 10–12 rolls
Prep Time: 30 minutes
Cook Time: 25–35 minutes
Total Time: 1 hour
Ingredients:
For the Dough:
4 cups all-purpose flour (560 grams)
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup sourdough discard (227 grams)
1 cup water (236 grams)
1/2 cup butter, melted (114 grams)
1/4 cup honey (84 grams)
Cinnamon Sugar Filling:
1/2 cup butter, softened (114 grams)
1 cup brown sugar (200 grams)
2 tablespoons cinnamon
Cream Cheese Glaze Topping:
6 ounces cream cheese
1/2 cup heavy cream (120 grams)
1/2 cup maple syrup or honey (168 grams for honey)
2 teaspoons vanilla extract
Instructions:
Melt the Butter: In a small saucepan or microwave, melt the butter and set aside to cool slightly.
Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a cast iron skillet or baking dish by lightly brushing it with butter or oil.
Combine Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt until evenly mixed.
Mix Wet Ingredients: Add the sourdough discard, water, cooled melted butter, and honey to the dry ingredients. Mix well until a cohesive dough forms, about 3-5 minutes.
Roll the Dough: Transfer the dough to a lightly floured surface. Roll it out into a rectangle approximately 1/4 inch thick.
Prepare the Filling: In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until smooth and well combined. Spread this filling evenly over the rolled-out dough.
Shape the Rolls: Starting from the long side of the rectangle, tightly roll the dough into a log. Pinch the seam to seal it, then slice the log into evenly sized rolls using a sharp knife, unflavored dental floss, or thread.
Arrange the Rolls: Place the sliced rolls in the prepared skillet or baking dish, spacing them slightly apart to allow for rising in the oven.
Bake: Bake in the preheated oven for 25-35 minutes, or until the rolls are golden brown and cooked through.
Make the Cream Cheese Glaze Frosting: While the rolls are baking, combine the cream cheese, heavy cream, maple syrup or honey, and vanilla extract in a saucepan. Stir over medium heat until well combined. For an extra smooth consistency, use an immersion blender.
Cool: Remove the rolls from the oven and make sure to let them cool just slightly before applying the frosting.
Frost and Serve: Pour the cream cheese frosting over the warm cinnamon rolls, then serve and enjoy!
Additional Tips:
Variations: Add nuts or dried fruits to the filling for extra texture and flavor.
Substitutions: You can replace honey with agave syrup or use brown sugar instead of white sugar for a richer flavor.
Common Mistakes: Ensure the butter is cooled before mixing with wet ingredients to avoid cooking the sourdough discard.
Storing Instructions:
Store leftovers in an airtight container in the fridge for up to 3 days.
For longer storage, freeze rolls for up to 2 months.
To reheat, warm rolls in the oven at 350°F (175°C) for about 10-15 minutes.
Ingredient Notes
Sourdough discard: Adds tang that balances what is otherwise a very sweet roll.
Room-temperature cream cheese: Cold cream cheese will stay lumpy in the glaze no matter how long you beat it.
Butter for the filling: Softened, not melted. Melted butter runs out of the rolls during baking.
Heavy cream poured over before baking: An optional step that produces a noticeably softer, richer roll.
Troubleshooting Tips
My cinnamon rolls came out dense instead of soft. This usually comes down to proofing, sourdough-leavened rolls need more time than commercial yeast, don't rush the rise even if it takes several hours.
My filling leaked out during baking. Make sure the rolls are sliced cleanly (unflavored dental floss works well) and not packed too loosely in the pan, snug rolls hold their filling in better.
What to Serve This With
Best served warm, straight out of the oven, with coffee on the side.
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