Sourdough Discard Cinnamon Buns

When I think of some of my favorite desserts, I think of these sourdough discard cinnamon buns. They are soft, sweet, tangy and made using your leftover discard. Whether you need a ridiculously fun breakfast or something to satisfy your late night sweet tooth, these will fit the budget.

Do you remember Ikea cinnamon buns back in the day? They were so gooey and tender and WOW. They don’t make them like they used to, so off to the kitchen I went to save the world. After half a dozen tries, I came up with this cinnamon bun recipe that is everything you ever needed as far as baked goods go.

Now, even though these cinnamon buns are not going thru an overnight fermentation, you are still getting the benefits of using the discard AND the longer you can let the dough sit in the day, the better it is for you! Health benefits aside, these truly are delish and a joy to make. In fact, I am about to make some right now!

Why Sourdough Discard?

I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.

Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads and baked goods, I boasted of zero migraines/headaches AND even saw my skin clearing up.

Fast forward to now, I bake all our own bread or baked goods by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!

This recipe does just use a sourdough discard and is not an overnight fermentation option, which really is the best for your gut, but that doesn’t mean sourdough discard is without its own goodness.

Here are some sourdough discard facts for you:

• Sourdough discard goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
• Blood sugar friendly: Sourdough discard works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
• Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
• Fibrous: Sourdough discard is loaded with fibre to help you feel fuller for longer and lower cholesterol.
• The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
• Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!

Sourdough Discard Cinnamon Buns Ingredients

• Water: I use a filtered, lukewarm water which will help our leaven develop quickly.
• Active Yeast: This is our leaven. It works very fast, making this a same day sourdough recipe.
• Sourdough Discard: If you have a bubbly starter, that will also work too! My discard is typically room temperature.
• Butter: This ingredient will help to soften the texture and give it a good chew. I use salted.
• Egg: We get our eggs from our local farm. This does not need to be at room temperature either, straight from the fridge is fine.
• Flour: The flour I use is sourced from an organic mill in my area, but any all purpose flour will do!
• Sugar: I use an organic cane sugar for this recipe. It adds a complimentary sweetness to the tang of the discard too!
• Salt: I always use sea salt for the best flavour and health benefits!
• Cinnamon/Cloves: For that warm flavour.
• Vanilla: To enhance the smell and taste.
• Cream Cheese: Make sure it is softened for the best results.
• Icing Sugar: I make mine at home using a blender to break down my organic cane sugar. Any icing sugar will do.
• Milk: To thin out our glaze.

To make this recipe, I use these tools. Click the text to shop:

• KBS Bread Machine
• Bench Scraper
• Castiron Pan
• Spindles

*Some links are affiliate*

How To Make Sourdough Discard Cinnamon Buns From Scratch

If I am planning on having these later in the day, I will prep and form the dough (using my bread machine) in the morning. This gives the dough time to mix, knead, rise, be filled, rolled, cut and rise again before baking! Take a look at my bakers guide below to help with timing.

The dough can be mixed by use of a bread machine or a stand mixer using a dough hook attachment. I prefer my bread machine since it kneads and rises my dough while I can get other things done around the home!

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How To Store

Keep your cinnamon buns in an airtight container in the fridge for 7-10 days and reheat to enjoy again.

If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

Sourdough Discard Cinnamon Buns

These cinnamon buns are going to be your new favorite baked good! Tangy and sweet, soft and tender, they are sure to be thoroughly enjoyed.

5 from 6 votes

Print Rate Pin Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 day day 16 hours hours

Rest: 3 hours hours

Servings: 12 Buns

Ingredients

• 1 Cup Water
• 2 Teaspoon Active Dry Yeast
• 100 Grams Sourdough Discard
• 3 Tablespoons Salted Butter Softened
• 1 Egg
• 3 Cups Flour
• ¼ Cup Sugar
• ½ Teaspoon Salt

Filler:

• ⅔ Cup Salted Butter Softened
• ½ Cup Sugar
• 2½ Teaspoons Cinnamon
• ½ Teaspoon Vanilla

Glaze:

• ¼ Cup Salted Butter
• ½ Cup Cream Cheese
• ½-1 Cup Icing Sugar To taste
• ¼ Teaspoon Ground Cloves
• 2 Tablespoon Milk

US Customary – Metric

Instructions

1. In your bread machine or stand mixer add in all your dough ingredients in the order listed. If using a bread machine, set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 14 titled “Leaven Dough”.
2. If using a stand mixer, add in your wet ingredients, give it a good stir and follow up by adding in your dry ingredients and incorporating them using a dough hook. I personally prefer using a bread machine because of its multi knead and rise cycles, but if you are just using a stand mixer, you may have to let the dough knead for quite awhile to achieve that elastic dough texture. If the dough seems too sticky, add in a tablespoon of flour until coming together nicely. When finished, cover with a wet tea towel and let it sit in a warm place for at least an hour or until dough has visibly increased in size.
3. Remove your dough onto a non floured surface and shape into a ball. Cover with a damp towel for about 30 minutes.
4. During that time, add your filling ingredients to a bowl and using a hand blender, combine the mixture until is it a uniform product.
5. Also, this is a good time to grab your cooking pan or cast iron and grease it with a little bit of butter. I use a 13×9 glass pan or 10″ deep cast iron pan for baking my rolls.
6. Flour your surface and place your dough onto it and using a rolling pin, roll your dough into a large rectangle (mine is usually about 13×9). Flour the top as well if you feel the dough is sticking to your rolling pin. Sprinkle or spread your filling over the dough. Sometimes I spread it when my butter is soft enough, other times I can only sprinkle it when the butter is quite firm. It turns out great either way!
7. Now it is time to roll your dough. Taking the short end, start tightly rolling your dough until it is a log. Work to tuck the dough under itself and don’t be shy to stretch it out a bit as you go to yield a multi layer swirl bun. Looks like a rose instead of a large swirl once baked this way! Take a sharpe knife and cut the log in half and each half into 6 pieces, yielding you 12 pieces total. Place each one prettiest side up on your pan and if you want to, unwind the first part of your dough roll and tuck it under the roll. This will help keep the filling in better during cooking but isn’t necessary.
8. Cover your cinnamon rolls with a damp cloth and let rise for at least an hour or until puffing up.
9. Bake your cinnamon rolls at 350 degrees for 30-40 minutes. Check them at the 35 minute mark or even sooner to ensure you are not over baking them as we want soft rolls that are golden on the tops.
10. While these are cooling down a bit, use a hand beater to whip your glaze/frosting together in a medium bowl. This will not be a fluffy icing but a creamy glaze for the buns. If you want a more icing texture, add in more icing sugar. If you want more of a glaze, add more milk. When the rolls have cooled down, pour the glaze over all the rolls and spread. This glaze does not cause the buns to get soft and can easily be reheated to get that soft texture back.
11. You are ready to eat these delish cinnamon rolls!
12. Store in the fridge for 7-10 days and reheat to enjoy them soft and warm.