Soft & Sweet Mini Sourdough Discard Cinnamon Rolls
Summer mornings on the homestead have a different rhythm. The kids are home, the mornings are slow, and breakfast becomes less about routine and more about memory-making. Cinnamon rolls might sound like a Christmas morning thing (and yes, I make the huge ones that day), but come summer break, I love to whip up mini sourdough discard cinnamon rolls—a treat that feels indulgent without the post-holiday sugar crash.
They’re soft, fluffy, and packed with that classic cinnamon sugar mixture, but perfectly portioned for little hands and a second cup of coffee.
Bonus: You can have these warm, gooey rolls on the table in under an hour — that’s the beauty of a quick-rise dough with a little help from baking powder and soda.
If you’ve been baking sourdough on a regular basis like I do, you probably have discard stacking up. These rolls are a great way to use that unfed starter without a long rise time or fuss.
Honestly, not to toot my own horn or anything, but some call me the queen of sourdough discard. And this recipe is one of the reasons why.
Why You’ll Love This Recipe
Uses up sourdough discard—No waste, and adds flavor without a long dough rise.
Mini size—Less mess, easier to eat, and adorable on a breakfast plate.
Quick prep—No first rise or second rise like traditional cinnamon rolls.
Make-ahead option—Perfect for early mornings or special occasions.
Cream cheese frosting—Melted over warm cinnamon buns for that bakery feel.
Variations + Use-It-Up Tips
- Make-ahead option: Cover with plastic wrap and refrigerate overnight. Let sit in a warm place for 15 minutes before baking the following morning.
- Add-ins: Stir chopped pecans or mini chocolate chips into the cinnamon roll filling.
- Whole wheat version: Substitute 1 cup of whole wheat flour for added nuttiness.
FAQ
Can I use an active sourdough starter instead of discard?
Yes, but your dough rise might be more vigorous. This recipe is designed for discard, so use active starter only if needed and reduce leavening slightly.
How do I store leftover cinnamon rolls?
Place them in an airtight container at room temperature for 1 day, or in the fridge for up to 2–3 days. Reheat gently before serving.
Can I freeze these?
Yes! Freeze unfrosted rolls. Thaw overnight in the fridge and warm the next day. Then add frosting.
How much flour is too much?
Start with 3¾ cups and add only a little bit more if the dough is sticky. Too much flour makes them dry.
Mini Sourdough Discard Cinnamon Rolls
Ingredients
Dough Ingredients
- 3¾ cups all-purpose flour
- 1 cup sourdough discard
- ¾ cup whole milk – warmed or room temperature for best results.
- 1 large egg
- ¼ cup honey – maple syrup works too!
- ⅓ cup butter melted and slightly cooled.
- 1 tsp baking soda + 2½ tsp baking powder – quick leavening agent without rise time.
- 1 tsp fine sea salt
Cinnamon Roll Filling
- 6 tablespoons softened butter – easy to spread and blends well.
- ¾ cup brown sugar
- 1 tbsp maple syrup
- 1 tbsp ground cinnamon
- ¼ tsp nutmeg
Cream Cheese Frosting
- 4 oz cream cheese (room temp if possible, mixes easier) softened
- 2 tbsp softened butter
- 3 tbsp maple syrup
- 1 tsp vanilla extract or vanilla bean paste
- 2 tbsp heavy cream – for spreading consistency
- 1/4 cup powdered sugar
Instructions
- Prep the dough
- In a large mixing bowl (or the bowl of a stand mixer with dough hook attachment), whisk together the dry ingredients: flour, baking soda, baking powder, and salt. In a separate small bowl, whisk together sourdough discard, whole milk, egg, melted butter, and honey.
- Pour the wet ingredients into the dry and mix on low speed until a shaggy dough forms. Switch to medium speed and knead until smooth—about 2–3 minutes. If mixing by hand, knead on a lightly floured work surface for 3–5 minutes.
- Let the dough rest under a kitchen towel for about 10 minutes (a mini dough rest helps hydrate the flour).
- Roll it out
- On a lightly floured surface, roll the dough into a rectangle roughly 10×29 inches. Since we’re making mini cinnamon rolls, this longer, thinner rectangle works best. Once rolled out, use a sharp knife or bench scraper to cut the rectangle in half across the middle, creating two shorter strips. Roll each section up individually from the long side, then slice into smaller rolls. This little trick helps keep them truly “mini” and prevents them from puffing up to full-size Christmas morning cinnamon roll status.
- Make the filling
- In a small bowl, mix softened butter, brown sugar, maple syrup, and spices. Spread evenly over the dough, leaving a ½-inch border along the long side.
- Roll and slice
- Starting at the long edge, gently roll the dough into a tight log. For the cleanest cuts, use unflavored dental floss to trim off the uneven ends first—this helps each roll have a nice, flat top and bottom. Then, using the floss or a sharp knife, slice the log into about 25 mini rolls, each roughly 1 inch thick. The floss trick makes it easy to cut without squishing the dough and preserves all those beautiful cinnamon swirls.
- Bake
- Place rolls in a greased baking dish or cast iron skillet lined with parchment paper. Bake at 330°F for 20–25 minutes, until golden brown on top.
- Frost
- While still warm, spread with cream cheese frosting and let it melt into the spirals.
Notes
Add fresh fruit like finely diced apple or blueberry to the filling for a seasonal twist!
Wrapping Up from the Homestead
These easy sourdough cinnamon rolls have quickly become a regular basis summer favorite around here. They’re just right for school break mornings, brunch with a friend, or even packing alongside some fresh fruit for a picnic. They’re faster than traditional cinnamon rolls, perfectly portioned, and full of flavor thanks to that trusty sourdough discard. I hope they bring as much joy to your kitchen as they do mine.
If you try these Sourdough Discard Cinnamon Rolls, I’d love to see! Tag me on Instagram and drop a comment below.
Looking for more sourdough recipes?
