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Easy One-Hour Sourdough Discard Cinnamon Rolls Perfect for Quick Baking

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A quick and easy cinnamon roll recipe using sourdough discard that delivers soft, tender, and slightly tangy rolls in about one hour without long proofing.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed and room temperature
  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) warm milk (about 110°F / 43°C)
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 4 tablespoons (56g) unsalted butter, melted, plus extra for filling
  • ½ teaspoon salt
  • ⅓ cup (70g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk or cream (for glaze)

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk (½ cup / 120ml) with 1 teaspoon of sugar and sprinkle in the active dry yeast (2 ¼ teaspoons). Let sit for 5-10 minutes until frothy.
  2. Mix the dough: In a large bowl, stir together sourdough discard, melted butter, remaining sugar, salt, vanilla extract, and the proofed yeast mixture. Gradually add flour while stirring until a soft dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface and knead for about 5 minutes until soft and elastic, adding flour sparingly if too sticky.
  4. Roll out the dough: Roll dough into a roughly 12×8 inch (30×20 cm) rectangle on a floured surface.
  5. Prepare the filling: Mix brown sugar and cinnamon in a small bowl. Brush dough with melted butter (about 2 tablespoons), then sprinkle cinnamon sugar evenly over the surface.
  6. Shape the rolls: Roll dough tightly from the longer side into a log. Pinch seam to seal. Cut into 9 equal rolls about 1 to 1½ inches thick.
  7. Arrange and rest: Place rolls cut-side up in a greased or lined 8×8-inch pan. Cover loosely and let rest for 15 minutes.
  8. Bake: Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes until golden brown and set, tenting with foil if edges brown too fast.
  9. Make the glaze: Whisk powdered sugar with milk or cream until smooth and pourable.
  10. Glaze and serve: Drizzle glaze over warm rolls right out of the oven. Let cool 5 minutes before serving.

Notes

[‘Do not skip proofing the yeast to ensure quick rise.’, ‘Keep milk warm but not hot (about 110°F) to activate yeast properly.’, ‘Avoid adding too much flour to keep rolls soft.’, ‘Roll dough tightly but gently to prevent filling from sliding out or rolls becoming dense.’, ‘Watch oven temperature to avoid burning edges; tent with foil if needed.’, ‘Rest rolls for 15 minutes before baking to relax dough.’, ‘Prepare glaze while rolls bake to save time.’]

Nutrition

Keywords: sourdough discard, cinnamon rolls, quick baking, easy cinnamon rolls, sourdough recipe, one-hour cinnamon rolls, sweet rolls, breakfast rolls

Find it online: https://jodierecipes.com/easy-one-hour-sourdough-discard-cinnamon-rolls-perfect-for-quick-baking/