Same Day Sourdough Discard Cinnamon Rolls (No Overnight Rise)
These same day sourdough discard cinnamon rolls are soft, fluffy, and bakery-style with a rich cinnamon filling and cream cheese maple frosting. Made with instant yeast for a quick rise, they deliver classic sourdough flavor in under two hours—no overnight wait required.
Ingredients
Dough
- 3.75 cups bread flour plus extra for dusting
- 200 g sourdough discard 100% hydration
- 0.75 cup whole milk warmed to 110°F
- 2.25 tsp instant yeast
- 3 tbsp granulated sugar
- 1 tsp fine sea salt
- 2 large eggs room temperature
- 4 tbsp unsalted butter melted and cooled
Cinnamon Filling
- 4 tbsp unsalted butter softened
- 0.5 cup brown sugar packed
- 2 tbsp ground cinnamon
- 1 tbsp all-purpose flour for thickening filling
Cream Cheese Maple Frosting
- 4 oz cream cheese softened
- 3 tbsp unsalted butter softened
- 1.5 cups powdered sugar sifted
- 2 tbsp heavy cream
- 0.5 tsp vanilla extract
- 0.5 tsp maple extract
Instructions
- Combine warm milk and instant yeast in a mixing bowl. Add sourdough discard, melted butter, sugar, eggs, and salt. Mix in bread flour gradually until a soft dough forms.
- Knead the dough using a stand mixer or by hand for 6–10 minutes until smooth and slightly tacky.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
- Mix softened butter, brown sugar, cinnamon, and flour into a thick paste.
- Roll the dough into a 16×12-inch rectangle on a lightly floured surface.
- Spread the cinnamon filling evenly over the dough, leaving a small border on one edge.
- Roll tightly into a log, seal the edge, and cut into 8 equal rolls. Place in a greased baking pan.
- Cover and let the rolls rise again for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake for 28–32 minutes until golden and fully cooked.
- Beat cream cheese and butter until smooth. Add powdered sugar, cream, vanilla, and maple extract. Mix until creamy.
- Cool rolls for 5 minutes, then spread frosting over warm rolls and serve.
Notes
Do not skip the second rise for best texture. Use room temperature ingredients to encourage proper yeast activity. For extra gooey rolls, pour 60 ml of warm cream over the rolls before baking. If using active dry yeast, dissolve it in warm milk first. Gluten-free versions require a 1:1 flour blend and gluten-free sourdough discard.