Sourdough Discard Cinnamon Roll Cake

Sourdough Discard Cinnamon Roll Cake is the recipe your starter jar has been waiting for — fluffy, swirly mini rolls packed with brown sugar and cinnamon, topped with a cloud of glossy 7-minute frosting.

Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter totally counts as self-care. This sourdough discard cinnamon roll cake uses simple pantry staples, comes together in under an hour, and makes 24 mini rolls that disappear embarrassingly fast.

No yeast, no overnight rise, and no complicated techniques — just cozy sourdough breakfast magic that’ll make your whole kitchen smell like a dream.

I first made this on a rainy Tuesday when my discard jar was practically begging me to do something useful with it. One batch turned into a weekly ritual, and now my family full-on riots if I skip it.

What This Recipe Delivers

This sourdough discard cinnamon roll cake delivers 24 soft, pillowy mini rolls with a buttery brown sugar-cinnamon filling and a billowy vanilla frosting — all in about 45 minutes from start to finish.

It uses unfed sourdough discard, all-purpose flour, honey, and a handful of pantry spices. The baking powder and baking soda do all the heavy lifting, so there is zero proofing time required.

Nutritional Peek

Here’s an approximate breakdown per serving (2 rolls with frosting).

Nutrient	Amount Per Serving
Calories	~320 kcal
Carbohydrates	~52 g
Protein	~5 g
Total Fat	~11 g
Saturated Fat	~7 g
Sugar	~28 g
Fiber	~1 g

Values are estimates and will vary based on specific brands and ingredient measurements used.

Ingredients for Sourdough Discard Cinnamon Roll Cake

For a solid sourdough breakfast bake, you’ll want to gather three groups of ingredients before you start: the dough base, the cinnamon filling, and the frosting.

For the dough, the wet team is your sourdough discard, whole milk, egg, honey, and melted butter — bring these to room temp for the smoothest blend. The dry crew is flour, baking soda, baking powder, and salt — they whisk together in seconds.

For the frosting, you’re working with egg whites, sugar, water, cream of tartar, a pinch of salt, and pure vanilla extract — all cooked together into something gloriously fluffy.

The Dough

Amount	Ingredient
3 3/4 cups	All-purpose flour, plus more for dusting
1 cup	Sourdough discard, unfed
3/4 cup	Whole milk, room temperature
1 large	Egg
1/4 cup	Honey
1/3 cup	Unsalted butter, melted
1 tsp	Baking soda
2 1/2 tsp	Baking powder
1 tsp	Fine sea salt

The Filling

Amount	Ingredient
6 tbsp	Unsalted butter, softened (yes, real butter — margarine just doesn’t cut it here)
3/4 cup	Brown sugar, packed
1 tbsp	Ground cinnamon (optional, but why would you skip it?)
1/4 tsp	Nutmeg
1 tsp	Pure vanilla extract
2 tbsp	Naturally-colored sprinkles, for sprinkling over the top

The 7-Minute Frosting

Amount	Ingredient
2 large	Egg whites
1 1/2 cups	Granulated sugar
1/3 cup	Water
1/4 tsp	Cream of tartar
1/8 tsp (pinch)	Salt
1 tsp	Pure vanilla extract (stirred in at the very end)

Tools You’ll Actually Use

• Large mixing bowl or stand mixer with dough hook
• Small mixing bowl (for wet ingredients)
• Rolling pin
• Bench scraper or sharp knife
• Parchment-lined baking dish or cast iron skillet
• Double boiler or heatproof glass bowl + saucepan
• Hand mixer (or a stand mixer if you skipped the double boiler step)
• Instant-read thermometer (optional, but super helpful for the frosting)
• Unflavored dental floss or sharp serrated knife (for slicing the rolls)

How to Make Sourdough Discard Cinnamon Roll Cake

Step 1: Make the Dough

In a large bowl or the bowl of a stand mixer, whisk together 3 3/4 cups all-purpose flour, 1 tsp baking soda, 2 1/2 tsp baking powder, and 1 tsp fine sea salt until evenly combined.

In a separate small bowl, whisk together 1 cup sourdough discard, 3/4 cup whole milk, 1 large egg, 1/4 cup honey, and 1/3 cup melted butter until smooth and cohesive.

Pour the wet ingredients into the dry and mix on low speed until a shaggy dough forms. Increase to medium and knead for 2–3 minutes until the dough is smooth, soft, and pulls away from the bowl cleanly.

Cover the bowl with a clean towel or plastic wrap and let the dough rest for 10 minutes. This little pause relaxes the gluten and makes rolling so much easier.

Step 2: Roll and Fill

Lightly flour a clean work surface and roll the dough out into a 10×29-inch rectangle. Use a bench scraper or sharp knife to cut the rectangle in half crosswise — you’ll now have two shorter rectangles to work with.

In a small bowl, stir together 6 tbsp softened butter, 3/4 cup brown sugar, 1 tbsp cinnamon, 1/4 tsp nutmeg, and 1 tsp vanilla extract until it forms a thick, spreadable filling. Spread the mixture evenly over both rectangles all the way to the edges.

Scatter 2 tbsp of naturally-colored sprinkles over the top of the filling for a little sparkle. This is optional, but honestly, why not?

Step 3: Shape and Slice

Starting from the long edge, roll each rectangle tightly into a log shape. Roll slowly and firmly so each spiral is nice and snug — this gives you those gorgeous swirls when sliced.

Trim the uneven ends of each log with unflavored dental floss or a sharp knife, then cut each log into about 12–13 mini rolls, roughly 1 inch thick. Dental floss is the secret weapon here — it slices cleanly without squishing the rolls.

For extra sparkle, dip the top of each roll into a small dish of sprinkles before placing it in the pan. A fun little step that makes the finished tray look absolutely adorable.

Step 4: Bake

Arrange the rolls in a parchment-lined baking dish or cast iron skillet, leaving a small amount of space between each one so they can puff up and get golden.

Bake at 375°F for 20–22 minutes, until the tops are golden brown and your kitchen smells like a cinnamon-scented hug. A toothpick inserted into the center of a roll should come out clean.

Step 5: Make the 7-Minute Frosting

While the rolls are still warm, combine 2 egg whites, 1 1/2 cups granulated sugar, 1/3 cup water, 1/4 tsp cream of tartar, and a pinch of salt in a heatproof glass bowl set over a saucepan of simmering water (a double boiler).

Beat the mixture with a hand mixer on medium speed for about 7 minutes, until it becomes thick, glossy, and holds stiff peaks — it should look like a shiny meringue cloud.

Remove from heat and beat in 1 tsp pure vanilla extract. If you don’t have a hand mixer, whisk the mixture until it reaches 140°F, then pour it into a stand mixer and beat for a full 7 minutes.

Step 6: Frost and Serve

Let the rolls cool until they’re just warm to the touch — not piping hot, or the frosting will melt right off. Then swirl generous spoonfuls of the 7-minute frosting over every single roll.

Finish with a flurry of sprinkles on top. Serve warm and watch them disappear before you can even set the pan down.

Claire’s Pro Tips for the Best Sourdough Discard Cinnamon Rolls

A great cinnamon roll cake starts with a few smart habits in the kitchen. These sourdough discard recipes reward you most when the small details are dialed in.

Here are my tried-and-true tips from many, many batches of these little beauties:

Use room-temperature wet ingredients. Cold milk or butter straight from the fridge can make the dough stiff and hard to work with. Set everything out 20–30 minutes before you start and the dough will come together like a dream.

Don’t skip the 10-minute rest. It’s tempting to go straight to rolling, but that short rest makes the dough significantly easier to handle and roll thin without it bouncing back on you.

Use dental floss for slicing. A sharp knife can squish your rolls and ruin those beautiful spirals. Unscented dental floss slides right through the dough without any pressure. Slide it under the log, cross the ends, and pull — perfect rounds every time.

Let the rolls cool before frosting. I know the waiting is the hardest part, but if you frost them when they’re too hot, the frosting will just melt into a puddle. Give them 10 minutes and the frosting will swirl beautifully.

Quick Fixes for Sourdough Discard Cinnamon Roll Cake

My dough is too sticky to roll.

Add flour one tablespoon at a time until the dough is tacky but manageable. Slightly sticky is fine — too much flour leads to dry, dense rolls. A lightly floured surface and a quick chill in the fridge for 10 minutes can also help.

My rolls are unrolling or falling apart when I slice them.

This usually means the roll wasn’t tight enough. Next time, apply gentle but firm pressure as you roll. For this batch, pinch the seam tightly and use dental floss instead of a knife — it will hold the shape better during slicing.

The frosting is too runny.

Keep beating! 7-minute frosting needs the full 7 minutes over heat to reach that glossy, stiff-peak stage. If it’s still thin after 7 minutes, beat for another 1–2 minutes. Make sure your bowl is fully over the simmering water and not just resting on top.

My rolls came out dense or gummy inside.

Dense rolls usually mean the dough was overworked or the oven temp was too low. Knead only until smooth (2–3 minutes), and make sure your oven is fully preheated to 375°F before the pan goes in. Check doneness with a toothpick at the 20-minute mark.

The filling leaked out everywhere.

A little leakage is totally normal and honestly makes the bottom of the pan caramelized and delicious. If you want neater rolls, make sure your filling isn’t too soft — the butter should be softened, not melted — and roll the log firmly from the start.

Variations and Fun Twists

One of the best things about this cinnamon roll cake recipe is how easy it is to mix up.

Apple Pie Rolls: Add 1/2 cup finely diced peeled apple and a pinch of cardamom to the filling for a cozy fall version that tastes like the inside of your favorite pie.

Chocolate Swirl: Swap the cinnamon filling for a mix of softened butter, brown sugar, and 2 tbsp cocoa powder. Drizzle with melted dark chocolate after frosting for a next-level brunch moment.

Gluten-Free Version: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. The dough will be slightly softer, so chill it for 15 minutes before rolling.

Vegan Option: Use a flax egg (1 tbsp ground flax + 3 tbsp water), plant-based butter, and oat milk. Skip the 7-minute frosting and drizzle with a simple powdered sugar glaze instead.

Extra Citrusy: Add 1 tsp orange zest to the filling and 1/2 tsp to the frosting for a bright, sunny flavor that is absolutely gorgeous in spring.

Serving, Storage, and Reheating

These sourdough breakfast rolls are best enjoyed warm, straight from the pan with generous swirls of frosting and a good cup of coffee or tea alongside. They make a stunning centerpiece for a weekend brunch spread.

If you actually have leftovers — which I honestly doubt — store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Keep the frosting separate if possible, as it can get a little weepy once refrigerated.

To reheat, pop individual rolls in the microwave for 20–30 seconds until just warm. You can also warm a whole pan in a 300°F oven for 8–10 minutes, loosely covered with foil. Add a fresh swirl of frosting after warming for the full experience.

No-Waste Kitchen Magic

If your rolls are a little dry the next day, slice them in half and pan-fry in a tiny bit of butter over medium heat for 2–3 minutes per side. They come out golden and crispy like French toast — honestly even better than the original.

Extra 7-minute frosting can be used as a dip for fresh strawberries or spread onto toasted banana bread. It will keep in an airtight container in the fridge for up to 3 days — just re-whip briefly before using.

Got extra dough scraps after trimming the ends? Roll them into tiny cinnamon twists, brush with melted butter, and bake at 375°F for 10–12 minutes. They are the best little baker’s snack.

Serving Suggestions for More Cozy Meals

If you love this kind of cozy, crowd-pleasing comfort food, you’ll want to check out this 5-ingredient cheesy taco noodle bake for an easy weeknight dinner that delivers the same warm, satisfying energy.

And if you’re in a savory mood, this creamy kielbasa and broccoli skillet is a one-pan dinner that’s just as simple to pull together as these rolls.

FAQs About Sourdough Discard Cinnamon Roll Cake

Let’s Make These Rolls Your Own

I’d love to see your spin on this sourdough discard cinnamon roll cake! Drop a comment below with your photos — I’d love to see how you made it your own.

Did you try the chocolate swirl variation? Add orange zest? Pile on extra sprinkles? This sourdough discard cinnamon roll cake is so wonderfully versatile; I know you’ve got amazing ideas already.

Whatever you do, don’t skip the frosting. Life is too short for a naked cinnamon roll.

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra swirl of frosting when nobody’s looking).