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Delicious freshly baked sourdough cinnamon rolls with creamy glaze on a wooden table.
Alyssa

Sourdough Cinnamon Rolls

Learn how to make overnight Sourdough Cinnamon Rolls with minimal effort. No need for a stand mixer or a second rise, they bake up fluffy and delicious! This recipe is perfect for beginners and a great way to use sourdough starter discard.
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Prep Time 12 hours
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 12 hours 35 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 334
Ingredients Equipment Method Notes

Ingredients
  

  • 8 tablespoons cold butter
  • 2.5 cups all-purpose flour
  • 1 cup buttermilk
  • 1.33 cup sourdough starter discard
  • 1 tablespoon honey or granulated sugar
  • 0.75 teaspoon fine sea salt
  • 0.5 teaspoon baking soda
  • 0.75 teaspoon baking powder
  • 0.75 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons melted butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Equipment

  • 1 Cast Iron Skillet (for baking)
  • 1 Rolling Pin (for rolling dough)

Method
 

  1. Grate the cold butter into a bowl, mix with flour. Add sourdough starter discard, buttermilk, honey, and salt. Let rest for 10-12 hours.
  2. Prepare the cinnamon sugar filling and glaze. Preheat oven to 375°F (190°C) and prepare skillet.
  3. Mix baking powder and baking soda, sprinkle over dough, and mix in.
  4. Roll dough into a 12 x 24-inch rectangle, add filling, and cut into rolls.
  5. Bake for 35-40 minutes until golden brown. Glaze while hot.

Notes

See notes for adjustments in warmer months.