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Sourdough Cinnamon Rolls

by Amber Fairweather |

If you were ever looking for an alternative recipe to use your sourdough discard starter, this is it! There is something about the sourness of sourdough mixed with the sweetness of the cinnamon glaze that makes these irresistible. 

If you are drowning in sourdough discard, can't bear the thought of discarding surplus sourdough starter then this will use your recently fed or unfed discard. 


300g organic stoneground flour or all-purpose flour

100g mature discarded sourdough starter

115g butter at room temperature / softened

250g milk kefir or buttermilk

25g honey

5g salt

1 tsp baking powder

½ tsp baking soda

Cinnamon-Sugar Filling

150g light brown sugar

2 tsp ground cinnamon

60g melted butter

Cinnamon Roll Glaze

15g melted butter

120g Icing sugar

5g Vanilla extract

30g Milk


Mix dough ingredients together and let rest for 8-12 hours at room temperature

Mix the ingredients for the cinnamon-sugar filling, and store at room temperature.

Mix the ingredients for the glaze and store at room temperature. 

After 8-12 hours, roll your dough out so that it is 1cm to 1.5cm thick. 

Smear your cinnamon-sugar filling on your dough.

Cut your dough into strips of approx 3 cm wide and 20-30 cm long, ready to roll these strips into your cinnamon rolls. Roll the strips up.

Lay your rolls in a tray so the spiral is flat against the tray and bake at 160℃ for 15-20 or until golden brown. 

Remove from the oven and paint the glaze on while they are still warm.