Mini Sourdough Discard Cinnamon Rolls, Soft and Sweet
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.
*Want Cinnamon rolls with a twist? Check out my Funfetti Mini Rolls!
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, you can, but keep in mind the dough may rise a little more quickly since active starter has extra yeast power. This recipe was designed with discard, so if you swap in active starter you can omit the resting time.
How do I store leftover cinnamon rolls?
Once baked and frosted, place rolls in an airtight container. They’ll stay soft at room temperature for about a day, or you can refrigerate them for 2–3 days. Warm them gently in the oven or microwave before serving to bring back that fresh-from-the-oven taste.
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Can I freeze these cinnamon rolls?
Yes! The best way is to freeze them unfrosted. After baking and cooling, wrap tightly and store in a freezer bag or container for up to 2 months. Thaw overnight in the fridge, reheat in the oven, and then frost while warm.
How much flour should I use?
Start with 3¾ cups of flour. Only add a little more if the dough feels sticky and unworkable. Too much flour will make the rolls dense and dry, so err on the side of slightly tacky — it should smooth out as you knead.
What makes these “mini” cinnamon rolls?
The dough is rolled into a longer, thinner rectangle and then cut in half before rolling, which creates smaller spirals. This method keeps them bite-sized, easy to serve, and fun for kids (and second cups of coffee).
Mini Sourdough Discard Cinnamon Rolls
Ingredients
Dough
- 3¾ cups all-purpose flour 450 g
- 1 cup sourdough discard 240 g
- ¾ cup whole milk warmed or room temperature (180 g)
- 1 large egg 50 g
- ¼ cup honey – maple syrup works too 85 g
- ⅓ cup butter melted and slightly cooled (75 g)
- 1 tsp baking soda 6 g
- 2½ tsp baking powder 12 g
- 1 tsp fine sea salt 5 g
Cinnamon Roll Filling
- 6 tablespoons softened butter 85 g
- ¾ cup brown sugar 150 g
- 1 tablespoon maple syrup 15 g
- 1 tablespoon ground cinnamon 8 g
- ¼ teaspoon nutmeg 1 g
Cream Cheese Frosting
- 4 oz cream cheese softened (115 g)
- 2 tablespoons softened butter 30 g
- 3 tablespoons maple syrup 45 g
- 1 teaspoon vanilla extract or vanilla bean paste 5 g
- ¼ cup powdered sugar 30 g
- 2 tablespoons heavy cream – adjust for spreading consistency 30 ml
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). Preheat the oven to 350F.
- 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 350°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!
Serving & Reheating
Serving Ideas
- Spread with cream cheese frosting while warm so it melts into the spirals.
- For a lighter touch, drizzle with a simple glaze made from powdered sugar and milk.
- Pair with fresh fruit and coffee for a cozy brunch spread.
- Tuck into lunchboxes or picnic baskets for a sweet surprise.
Storage & Reheating
- Room temperature: Keep in an airtight container for up to 1 day.
- Fridge: Store for 2–3 days. Reheat before serving to bring back that fresh-baked softness.
- Freezer: Freeze unfrosted rolls for up to 2 months. Wrap tightly in a freezer bag or container. Thaw overnight in the fridge, then warm and frost.
- Reheating: Warm rolls in a 300°F oven, covered loosely with foil, for 8–10 minutes. For a quick option, microwave one roll for 15–20 seconds with a damp paper towel laid over the top to keep it soft.
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?
What temp for the oven? How long to bake? There are vital missing components to this recipe.
Sorry Molly! It was at the bottom of the recipe and maybe got a bit lost in the instructions. I went ahead and bolded the info so it’s easier to find! Hope you enjoy them! 🙂