30-Minute Sourdough Discard Cinnamon Rolls – Your Quick Fix for Sweet & Gooey Magic

Hey friends! Isla here, coming at you from my flour-dusted kitchen counter. Let’s talk about a universal truth: the craving for a warm, gooey, impossibly fluffy cinnamon roll can strike at any moment. Sunday morning? Absolutely. Wednesday afternoon after a long Zoom meeting? You bet. But who has time for a dough that needs to rise for hours? Not us. Not today.

That’s why I’m practically buzzing to share this game-changer with you: 30-Minute Sourdough Discard Cinnamon Rolls. Yes, you read that right. THIRTY. MINUTES. From bowl to blissful bite. And the secret weapon? That jar of sourdough discard sitting in your fridge, waiting for its moment to shine. This recipe is the ultimate hack—it gives you all the tender, flavorful texture of a yeasted dough but uses baking powder and soda for instant lift. No waiting, no planning, just instant gratification that will make your whole house smell like a cozy bakery.

If you’ve ever stared at your discard and thought, “Pancakes again?”, this is your sign to break the cycle. We’re turning that tangy treasure into a sweet, swirled masterpiece topped with a simple vanilla glaze. It’s the perfect marriage of my two favorite things: the complex flavor of sourdough and the speed of a busy life. So, tie on your apron, and let’s make some magic happen. I promise, your future self (the one enjoying a warm roll with a cup of coffee) will thank you.

1 medium loaf

---

• Author: islamerrick
• Total Time: ~1 hr 45 mins
• Yield: 1 medium loaf 1x

Print Recipe

Pin Recipe

Description

Turn your sourdough leftovers into a beautiful golden loaf with this quick sourdough discard French bread recipe. With its crispy crust and soft, airy crumb, this loaf looks bakery-made but comes together easily—no fuss, no overnight rise. It’s perfect for sharing at brunch, serving with soup, or slicing up warm with butter for a cozy night in. A simple, impressive way to use that extra discard!

---

Ingredients

Scale 1x2x3x

1 cup sourdough discard (unfed)

¾ cup warm water

1 tbsp sugar

2 tsp instant yeast

2 ½ cups bread flour (or all-purpose)

1 ½ tsp salt

---

Instructions

In a bowl, mix warm water, sugar, yeast, and sourdough discard. Let sit for 5–10 minutes until bubbly.

Add flour and salt, then mix until a shaggy dough forms.

Knead on a floured surface for 6–8 minutes until smooth and elastic.

Shape into a log or oval, place on parchment-lined baking sheet.

Cover and let rise in a warm spot for 45–60 minutes until doubled.

Preheat oven to 425°F (220°C). Score top with a sharp knife.

Bake for 25–30 minutes until golden brown and crusty. Let cool before slicing.

• Prep Time: 15 mins
• Cook Time: 25–30 mins
• Category: Breakfast

The “Mom Friend” & The Midnight Cinnamon Roll Pact

This recipe was born from a very specific, slightly chaotic kind of love: being the “mom friend.” You know the one. The person with bandaids in their purse, who always has a spare charger, and who, at 10 PM on a random Tuesday, gets a text that says, “Bad day. Need sugar. Stat.”

That was my friend Sam. A brilliant nurse with the most unpredictable schedule, whose comfort food was always, always cinnamon rolls. The problem? By the time she got home, no bakery was open, and the from-scratch versions required a level of patience neither of us possessed in that moment. We’d tried the canned kind in a pinch, but they just didn’t hit the same nostalgic, homemade spot.

One night, after yet another “Bad day” text, I looked at my bowl of sourdough discard destined for the next morning’s pancakes and had a wild idea. What if I used it like a quickbread? What if we didn’t wait? An hour (and a few deliciously messy experiments) later, we were sitting on my kitchen floor, warm rolls in hand, sticky glaze on our fingers, laughing about the chaos of the day. That’s the spirit of this recipe. It’s for the impromptu gatherings, the urgent comfort cravings, and the beautiful mess of real life. It’s proof that a little kitchen courage can turn a simple ingredient into a moment of pure, sweet connection.

Gathering Your Flavor Crew: Ingredients & Why They Work

Here’s the beautiful part: you probably have most of this in your kitchen right now. Let’s break down why each ingredient is here and how you can swap things if needed. This is a no-judgment zone!

• For the Dough:
  • 1 cup sourdough discard (unfed): This is your flavor MVP! It adds a subtle tang and incredible tenderness. Don’t worry about its activity level—this recipe doesn’t rely on it to rise. Chef’s Insight: The thickness of your discard matters. If it’s very thick, your dough might need a splash more milk. If it’s super runny, you might need a dusting more flour. We’re going for a soft, slightly sticky dough.
  • 1 cup all-purpose flour: The trusty foundation. For a slightly more tender roll, you can swap in ½ cup of cake flour, but all-purpose works flawlessly.
  • 2 tbsp sugar: Just a touch to feed our sweet tooth and help with browning.
  • 1 tsp baking powder & ½ tsp baking soda: Our dynamic leavening duo! This is what gives us that instant, beautiful rise without waiting for yeast. Make sure they’re fresh for the best lift.
  • ¼ tsp salt: The flavor enhancer. It balances the sweetness and makes everything taste more, well, everything.
  • ¼ cup milk: Whole milk adds richness, but any milk—dairy or non-dairy like almond or oat—works great. This is your hydration adjuster.
  • 2 tbsp melted butter: For richness and that irresistible soft texture. Salted or unsalted is fine—I use salted because I love that sweet-salty vibe.
• For the Filling:
  • 2 tbsp softened butter: The glue for our cinnamon-sugar! Softened, not melted, so it spreads easily and stays put.
  • ¼ cup brown sugar: I prefer dark brown for its deeper molasses flavor, but light brown works perfectly. It creates that iconic gooey center.
  • 1 tsp cinnamon: The star of the show! For an extra kick, add a tiny pinch of nutmeg or cardamom.
• For the Glaze:
  • ½ cup powdered sugar: The base of our simple drizzle.
  • 1 tbsp milk: Just enough to make it drizzle-able. Start with less, you can always add more.
  • ½ tsp vanilla extract: Pure vanilla is my go-to. It rounds out the flavor beautifully.

Let’s Get Rolling: Your Step-by-Step Roadmap to Cinnamon Bliss

Ready? This comes together so fast, so have all your ingredients measured and ready to go. Preheating your oven is key—we want it hot and ready for our quick-rising dough!

1. Preheat & Prep: Crank your oven to 375°F (190°C). Grab a small baking dish (an 8-inch round or square pan is perfect) or even an oven-safe skillet, and give it a quick grease with butter or a spritz of non-stick spray. Chef’s Hack: Lining the bottom with a parchment paper sling makes removing the whole batch a breeze, but it’s not essential if you’re serving straight from the pan (which is totally my style).
2. Make the Dough: In a medium mixing bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt. Give it a quick whisk with a fork to distribute the leaveners. Pour in the milk and melted butter. Use a sturdy spatula or your hands to mix until a soft, shaggy dough forms. It will be sticky! That’s good. Little Chef Wisdom: Resist the urge to add tons of extra flour. We want a soft dough for tender rolls. If it’s truly unworkable, add a tablespoon of flour at a time.
3. Roll It Out: Lightly flour your clean countertop or a large silicone baking mat. Plop the dough onto it and sprinkle a little more flour on top. Using a rolling pin (or a smooth wine bottle in a pinch!), roll the dough into a rough rectangle, about 10×12 inches and ¼-inch thick. Don’t stress about perfect corners. This is homemade magic, not geometry class.
4. Create the Filling Swirl: Spread the 2 tbsp of softened butter evenly over the entire surface, leaving just a tiny bare margin along one long edge (this will help seal the roll). In a small bowl, mix the brown sugar and cinnamon. Sprinkle it evenly over the butter, pressing it down gently with your hands so it adheres. Pro Tip: For extra gooeyness, you can sprinkle a few more pinches of brown sugar right now. I won’t tell.
5. Roll & Slice: Starting from the long edge opposite the bare margin, begin rolling the dough tightly into a log. Use your fingers to tuck and roll, keeping it as snug as possible. When you reach the end, pinch the bare edge against the log to seal it. Now, take a sharp knife (serrated works great) and slice the log into 6-8 even rolls. I find pressing straight down gives cleaner cuts than sawing.
6. Bake to Golden Perfection: Place your rolls cut-side up in your prepared pan. They can be cozy and touching—they’ll rise up, not out. Pop them into your preheated oven and bake for 15-18 minutes. You’re looking for puffed-up, golden-brown tops and the intoxicating smell of cinnamon filling your kitchen. A toothpick inserted into the center of a roll should come out clean (no wet dough).
7. Glaze While Warm: While the rolls bake, whisk together the powdered sugar, milk, and vanilla for the glaze. It should be thick but pourable. The moment the rolls come out of the oven, drizzle that glorious glaze all over them. The warmth will make it melt slightly and seep into all the nooks and crannies. This is non-negotiable for maximum enjoyment!

Serving Up the Cozy

Okay, here’s the hardest part: letting them cool for about 5 minutes. I know, the agony! But this lets the glaze set a tiny bit and saves you from molten-sugar burns. Then, dive in. Serve them right from the pan, nestled on a big plate. These are best fresh, ideally with a giant mug of strong coffee, a cold glass of milk, or even a scoop of vanilla ice cream if you’re feeling decadent (highly recommended). They’re perfect for a lazy weekend brunch centerpiece or a “just because” Tuesday treat.

Ride Your Own Flavor Wave: Fun Variations

Once you’ve mastered the base recipe, the swirl world is your oyster! Here are a few of my favorite twists:

• Apple Pie Rolls: Mix ½ cup of finely diced apples (sautéed briefly with a tsp of butter) into the cinnamon-sugar filling.
• Orange Cardamom: Add the zest of one orange to the dough and a ¼ tsp of ground cardamom to the filling. For the glaze, use orange juice instead of milk.
• Chocolate Hazelnut: Swap the cinnamon filling for a spread of chocolate-hazelnut spread. Thank me later.
• Cream Cheese Frosting Swap: Replace the vanilla glaze with a simple cream cheese frosting: beat 2 oz softened cream cheese, ¼ cup powdered sugar, and a splash of milk until smooth.
• Dairy-Free/Vegan: Use plant-based milk and butter in both the dough and filling. Your glaze can be made with plant milk and a tiny bit of lemon juice for tang.

Isla’s Kitchen Notes & The Evolution of a Recipe

This recipe is a living, breathing thing in my kitchen. The first time I made it, I was so nervous it would be dense. But that first bite? Pure fluffy victory. Over time, I’ve learned a few things. If your kitchen is cold, the dough might be a little stiffer—just add a touch more milk. If it’s a humid day, you might need that extra sprinkle of flour. Baking is a conversation with your ingredients.

I’ve also made these in a cast-iron skillet for a more rustic, shareable presentation, and they were a huge hit. The best part? This recipe is forgiving. It’s designed for real life, where sometimes you only have dark brown sugar, or you accidentally use 1% milk instead of whole. It all works. The goal isn’t perfection; it’s a warm, delicious moment you created for yourself or someone you love. That’s always worth celebrating with a happy dance.

FAQs & Quick Saves for Common Hiccups

Q: My dough was super sticky and hard to roll. What happened?
A: No worries! This usually means your discard was on the runnier side. Just sprinkle your work surface and the top of the dough with a bit more flour (a tablespoon at a time) until it’s manageable. A bench scraper is your best friend for lifting sticky dough.

Q: Can I make these ahead of time?
A: You can prep the rolls up to the slicing stage, arrange them in the pan, cover tightly, and refrigerate overnight. In the morning, let them sit at room temp while the oven preheats, then bake as directed. They may need an extra minute or two.

Q: My rolls didn’t puff up very much. Why?
A: First, check the expiration date on your baking powder and soda—they lose potency over time. Also, make sure your oven was fully preheated before baking. That instant heat is crucial for the chemical reaction that makes them rise.

Q: What’s the best way to store leftovers?
A> They’re best day-of, but you can store any cooled leftovers in an airtight container at room temp for a day. Reheat gently in the microwave for 10-15 seconds to re-soften.

Nutritional Information (Per Roll, based on 8 rolls)

Calories: ~220 | Total Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 220mg | Total Carbohydrates: 32g | Dietary Fiber: 1g | Sugars: 14g | Protein: 3g
*Note: This is an estimate provided for informational purposes. Values can vary based on specific ingredients and portion sizes.