Easy Sourdough Discard Cinnamon Rolls (Dairy-free option)
These easy sourdough discard cinnamon rolls are a household staple. Simple, yet versatile, they don’t require overnight rising, can be made vegan, or can be long-fermented!
Cinnamon rolls are one of our favorite treats, and finding ways to make them a little healthier is always a win in my book! This recipe uses the natural fermentation of sourdough to add gut health benefits to a delicious, cinnamons-treat. Because of that, we make them more often!
Besides the fact that it is delicious, the recipe is really easy and can be tweaked to your preferences! You can make these without an overnight rise, or you can long ferment them to get more gut health benefits. If you are avoiding dairy or are vegan, you can easily swap butter for coconut oil and achieve the same results! Make them the same day, set overnight for the following day, or freeze for later. No matter how you make them, you will love these easy sourdough discard cinnamon rolls!
Why use sourdough discard?
We LOVE sourdough (and bread in general!) in this house, so finding ways to use up extra starter or discard is always key. We love to make banana bread or blueberry muffins with discard, so why not try a cinnamon roll recipe too?
Sourdough baking in general is much better for your body than conventional yeasted bread and bread products. Sourdough is the original bread! Because it naturally ferments, the grains are much easier for our bodies to digest. This is my so many who are sensitive to gluten are able to eat sourdough!
Why make sourdough discard cinnamon rolls?
This recipe makes cinnamon rolls an easy to make treat — no need to wait for a long rise if you don’t want to! You likely have all the ingredients on hand already, so whip up a batch anytime you want a little something special.
When we have time, I like to long-ferment this recipe, so I leave out the leavening agents (baking powder, baking soda) and let the dough rise overnight. It is still a super easy recipe and process since there is no second rise in the morning!
Sourdough Discard Cinnamon Roll Ingredients
- Sourdough discard or starter: a fermented mix of flour, water, and wild (natural) yeast. You can use unfed starter or active starter. Unfed starter will have a tangier flavor (which pairs well with icing in my opinion!)
- All-purpose flour: Whatever flour you have on hand will work. I personally like the organic options from Azure Standard or Costco!
- Baking soda and baking powder: leavening agents to give the rolls rise, especially without the long ferment and the second ferment before baking.
- Maple syrup, coconut oil (or butter), water, salt: for the dough
- Brown sugar, cinnamon, and coconut oil (or butter): ingredients for the cinnamon sugar filling!
- Simple powdered sugar icing: I mix together powdered sugar, a bit of vanilla, and milk of choice (dairy or oat milk for a vegan option) to make a simple icing. You could also opt for a cream cheese icing for a more decadent treat.
Let’s get baking!
Sourdough Discard Cinnamon Rolls (with dairy-free option!)
These easy to make cinnamon rolls witll become a staple! You can make them immediately, long-ferment them, make them vegan or use dairy. So versatile yet simple!
Ingredients
For the dough:
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup sourdough starter (fed or discard)
- 1 tsp salt
- 1/2 cup melted coconut oil (or butter)
- 1/4 cup maple syrup
- 1 cup warm water
For the filling:
- 1/2 cold coconut oil (measure and place in fridge)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 Tbsp ground cinnamon
For the icing:
- 1 & 1/2 cup powdered sugar
- 1 & 1/2 Tbsp coconut oil
- 2-3 Tbsp oat milk, dairy milk, or water
- 3/4 tsp vanilla extract
Instructions
- Preheat the oven to 375. Lightly oil a baking dish or cast iron skillet, then set it aside.
- Add flour, baking soda, baking powder, and salt to a large bowl and mix well.
- Mix in melted coconut oil, water, and maple syrup, then fold in the sourdough discard. I find it helpful to use a stand mixer with a dough hook for this, but you can also use your hands or a danish dough whisk.
- Continue mixing for about five minutes, until a ball of dough forms. (Here is where the stand mixer and dogh hook are helpful!)
- Turn the dough out onto a lightly floured surface, and roll to about 1/2 to 1/4 inch thick. If the dough sticks to the rolling pin, add a little flour to the top.
- Roll into a rectangular shape, about 1/2 to 1/4 inch thick. The thinner you roll, the more layers of cinnamon swirl you will have.
Make the filling:
- Mix together cold coconut oil, brown sugar, sugar, and cinnamon.
- Spread the cinnamon sugar mixture evenly across the dough with a flat spatula, leaving a bit of room from the edges to prevent it spilling out.
- Starting on the longer side of the rectangle, gently roll the dough. As you roll, gently pinch the ends to keep the cinnamon sugar filling from spilling out.
- Once you reach the other edge, press the dough tightly to keep the seam closed.
Cut and bake
- Once your dough is in the shape of a log, use a sharp knife or unflavored dental floss to cut into individual circles. Make sure each is about the same width.
- Place into your oiled baking dish, and bake for about 30 minutes.
- Remove from the oven and place on a cooling rack before adding icing!
Make the icing
- Mix together sifted powdered sugar, coconut oil, vanilla, and milk/water until smooth and creamy.
- Pour over cooled cinnamon rolls, and enjoy!
Notes
- To long-ferment this recipe, mix together all dough ingredients EXCEPT the baking powder and baking soda. Cover bowl with a wet tea towel, and rise overnight. In the morning add leavenging agents and knead into the dough well. Then follow the recipe as-is!
- I have made this recipe with butter/milk and with coconut oil/oat milk and have wonderful results in each situation!
- If you wish for the rolls to keep more of a rounded shape, place them an inch apart in the baking dish instead of allowing them to touch.
- Roll the tough tightly to keep the rolls small and to maintain their round shape.
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When do you mix the water in to the dough?
Oh, thank you for catching that! You add the water to the dough when we add the coconut oil and maple syrup. Sorry that got left out of the instructions, but it is updated now. Hope you enjoy the cinnamon rolls!