12 Gooey Sourdough Discard Cinnamon Rolls Loaded with Icing

You know that smell that pulls you from the next room? Warm cinnamon, butter, and sweet dough baking until the edges turn golden brown. These 12 Gooey Sourdough Discard Cinnamon Rolls Loaded with Icing are all about that pull-apart, sticky, buttery moment you crave.

Using sourdough discard gives each roll a subtle tang and a richer texture. You’ll find classic cream cheese icing, brown-butter glazes, and spiced variations that stay soft for days. Each recipe is approachable and includes exact measurements, bake times, and troubleshooting tips so you can bake with confidence.

Pin the ones you love, try an overnight rise, or whip one up for brunch. Whether you’re baking with a starter habit or just curious about discard baking, these sourdough cinnamon rolls bring gooey centers, bold icing, and plenty of comfort to your table.

1. Gooey Sourdough Discard Cinnamon Rolls Loaded with Classic Cream Cheese Icing

These Gooey Sourdough Discard Cinnamon Rolls Loaded with Icing are a crowd-pleaser. The sourdough discard adds a gentle tang to the soft, pillowy dough. Rolled with a brown-sugar cinnamon filling, they bake into gooey spirals.

The sweet-tangy cream cheese icing melts into every crevice. Perfect for weekend brunch or a cozy breakfast. If you love classic cinnamon rolls with a twist, this is for you.

Yield: 12 rolls | Prep time: 30 minutes | Rise time: 2–3 hours (or overnight) | Cook time: 25–28 minutes

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup warm milk (110°F / 43°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted and cooled
• 1 large egg (room temperature)
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1/2 cup unsalted butter, softened for filling (room temperature)
• 1 cup brown sugar, packed (for filling)
• 2 tbsp ground cinnamon
• 1/2 cup cream cheese, softened (for icing)
• 1/4 cup unsalted butter, softened (for icing)
• 1 1/2 cups powdered sugar, sifted (for icing)
• 1 tsp vanilla extract
• 1–2 tbsp milk (if needed for icing consistency)

Instructions

1. Prep: Lightly grease a 9×13-inch pan. Preheat oven to 350°F (175°C) if baking same day.
2. Activate yeast: In a bowl, whisk warm milk, sourdough discard, sugar, and yeast. Let sit 5–10 minutes until foamy.
3. Mix dough: Add melted butter and egg to the yeast mixture. Stir in 3 cups flour and salt until combined. Add remaining flour a little at a time until dough is soft and slightly tacky.
4. Knead: Turn dough onto floured surface and knead 6–8 minutes until smooth. You can use a stand mixer with dough hook for 4–5 minutes.
5. First rise: Place dough in a lightly oiled bowl, cover, and let rise 1–1.5 hours until doubled. For overnight, refrigerate for 8–12 hours.
6. Roll out: On floured surface, roll dough into a 16×12-inch rectangle. Spread softened butter over dough.
7. Add filling: Mix brown sugar and cinnamon. Sprinkle evenly over butter. Press gently so sugar adheres.
8. Form rolls: Starting at long edge, roll tightly into a log. Pinch seam closed. Cut into 12 equal slices with a sharp knife.
9. Second rise: Place rolls in prepared pan, cover, and let rise 45–60 minutes until puffy.
10. Bake: Bake at 350°F (175°C) for 25–28 minutes until tops are golden and a toothpick in center comes out with moist crumbs (not raw dough).
11. Make icing: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Thin with milk if needed.
12. Finish: Spoon icing over warm rolls. Let cool 10 minutes before serving.

How to Serve It

• Serve warm on a large platter or straight from the pan for a rustic look.
• Garnish with a light dusting of cinnamon or finely grated orange zest for brightness.
• Pair with strong coffee, latte, or spiced chai.
• Store leftovers in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.
• Reheat in the oven at 300°F (150°C) for 8–10 minutes or microwave individual rolls for 15–20 seconds.

2. Brown Butter Sourdough Discard Cinnamon Rolls with Maple Icing

Brown butter deepens the flavor in these sourdough discard cinnamon rolls. The nutty butter enriches the filling and the dough. Maple icing adds a warm, syrupy finish.

These feel cozy and slightly caramelized. Ideal for chilly mornings or holiday brunches. Fans of deeper, toasted butter notes will love them.

Yield: 10–12 rolls | Prep time: 25 minutes | Rise time: 2 hours | Cook time: 22–26 minutes

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm milk (105–110°F / 40–43°C)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/3 cup brown butter, cooled slightly (about 6 tbsp unsalted butter browned)
• 1 large egg (room temperature)
• 3 1/4 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup brown sugar, packed (for filling)
• 2 tbsp ground cinnamon
• 1/2 cup powdered sugar (for icing)
• 1/4 cup pure maple syrup (for icing)
• 2–3 tbsp milk (for icing)
• 1 tsp vanilla extract

Instructions

1. Prep: Grease a 9-inch cast-iron skillet or 9×9 pan. Preheat oven to 350°F (175°C) when ready to bake.
2. Brown butter: In saucepan, brown butter until nutty aroma appears and solids turn golden. Cool to warm.
3. Activate yeast: Mix warm milk, sourdough discard, sugar, and yeast. Let foam 5–8 minutes.
4. Combine: Stir in brown butter and egg. Add 2 1/2 cups flour and salt, then remaining flour until dough is slightly sticky but manageable.
5. Knead: Knead 6–7 minutes on floured surface until smooth.
6. Rise: Place in oiled bowl, cover, and let rise 1–1.5 hours until nearly doubled.
7. Assemble: Roll into 16×12-inch rectangle. Spread softened butter. Mix brown sugar and cinnamon, then sprinkle evenly.
8. Roll & cut: Roll tightly, cut into 10–12 pieces, and place in prepared skillet.
9. Second rise: Cover and rise 40–50 minutes until puffy.
10. Bake: Bake 22–26 minutes until golden brown and a toothpick yields moist crumbs.
11. Icing: Whisk powdered sugar, maple syrup, vanilla, and milk to a pourable glaze.
12. Finish: Drizzle icing over warm rolls and serve.

How to Serve It

• Serve in the skillet for a rustic presentation.
• Top with toasted pecans or flaked sea salt for texture contrast.
• Pair with black coffee or maple latte.
• Store chilled in an airtight container for 3–4 days; reheat gently.
• Make ahead: prepare, refrigerate after cutting, then bake the next morning for fresh rolls.

3. Cardamom-Spiced Sourdough Discard Cinnamon Rolls with Orange Icing

These sourdough discard cinnamon rolls add cardamom for floral warmth. The filling is fragrant and not overly sweet. Orange icing brings bright citrus notes that cut through richness.

They look elegant and taste balanced. Great for brunch or a springtime treat. If you like spice with citrus, these will delight your palate.

Yield: 12 rolls | Prep time: 30 minutes | Rise time: 2 hours | Cook time: 24–28 minutes

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup warm milk (110°F / 43°C)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg (room temperature)
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 3/4 cup brown sugar, packed (for filling)
• 2 tbsp ground cinnamon
• 1 tsp ground cardamom
• 1 cup powdered sugar (for icing)
• 2 tbsp fresh orange juice
• 1 tsp orange zest
• 1–2 tbsp milk (if needed)

Instructions

1. Prep: Grease a 9×13 pan. Preheat oven to 350°F (175°C) when ready to bake.
2. Activate yeast: Combine warm milk, sourdough discard, sugar, and yeast. Let sit 5–10 minutes.
3. Mix dough: Add melted butter and egg. Stir in flour and salt until a shaggy dough forms.
4. Knead: Knead 6–8 minutes until smooth and elastic.
5. Proof: Place in oiled bowl and rise 1–1.5 hours until doubled.
6. Roll out: Roll dough to 16×12 inches. Spread softened butter.
7. Add spices: Mix brown sugar, cinnamon, and cardamom, then sprinkle on butter.
8. Form rolls: Roll up and slice into 12 pieces. Arrange in pan.
9. Second rise: Cover and let rise 45–60 minutes.
10. Bake: Bake 24–28 minutes until golden and set. Toothpick should come out with moist crumbs.
11. Make icing: Whisk powdered sugar, orange juice, zest, and milk to desired consistency.
12. Serve: Drizzle over warm rolls and garnish with extra orange zest.

How to Serve It

• Plate on a white cake stand for contrast with orange icing.
• Garnish with thin orange slices and a few cardamom pods.
• Pair with citrus-forward tea or espresso.
• Store covered at room temperature for 2 days or refrigerate up to 4 days.
• For make-ahead: roll, cut, and refrigerate overnight; bake fresh the next day.

4. Brown Sugar and Vanilla Sourdough Discard Cinnamon Rolls Loaded with Bourbon Glaze

These rolls use brown sugar and a hint of vanilla for a deep, caramel flavor. The bourbon glaze is optional but adds warmth. The sourdough discard keeps the dough soft and tender.

They’re rich and sticky with a shiny finish. Perfect for weekend dessert or special brunches. Bourbon fans and sweet-tooth bakers will appreciate the bold glaze.

Yield: 10–12 rolls | Prep time: 30 minutes | Rise time: 2 hours | Cook time: 22–26 minutes

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm milk (110°F / 43°C)
• 2 1/4 tsp active dry yeast
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1 large egg (room temperature)
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 1 1/4 cups brown sugar, packed (for filling)
• 2 tbsp ground cinnamon
• 1 tsp vanilla extract (added to dough)
• 1/2 cup powdered sugar (for glaze)
• 2 tbsp bourbon (optional)
• 1 tbsp milk (for glaze)
• 1/2 tsp vanilla extract (for glaze)

Instructions

1. Prep: Grease a 9×13 pan. Preheat oven to 350°F (175°C) when baking.
2. Activate yeast: Whisk warm milk, sourdough discard, sugar, and yeast. Wait 5–8 minutes.
3. Make dough: Add melted butter, egg, and vanilla. Stir in flour and salt until dough forms.
4. Knead: Knead 6–8 minutes until smooth and elastic.
5. First rise: Place dough in greased bowl, cover, and rise 1–1.5 hours until doubled.
6. Roll out: Roll into 16×12-inch rectangle. Spread softened butter evenly.
7. Filling: Mix brown sugar and cinnamon; sprinkle over butter.
8. Cut rolls: Roll tightly, cut into 10–12 rolls, and place in pan.
9. Second rise: Let rise 45–60 minutes until puffy.
10. Bake: Bake 22–26 minutes, checking center with toothpick for moist crumbs.
11. Glaze: Combine powdered sugar, bourbon (if using), milk, and vanilla until smooth.
12. Serve: Drizzle glaze over hot rolls and serve warm.

How to Serve It

• Serve on a rustic wooden board with a small pitcher of extra glaze.
• Garnish with toasted pecans or flaky sea salt for texture.
• Pair with black tea, coffee, or a small glass of bourbon for adults.
• Keep covered at room temperature for 2 days or refrigerate for 4 days.
• Make ahead by shaping and refrigerating; bake fresh for guests.

5. Gooey Sourdough Discard Cinnamon Rolls Loaded with Brown Sugar-Pecan Filling

Gooey Sourdough Discard Cinnamon Rolls Loaded with Icing meet nutty brown-sugar filling in this version. Chopped pecans add crunch to the soft, tender spirals. The sourdough discard keeps crumbs moist.

These taste rich and toasty with every bite. They shine at holiday brunches or family gatherings. If you like texture with sweetness, these will be your new favorite.

Yield: 12 rolls | Prep time: 35 minutes | Rise time: 2–3 hours | Cook time: 24–28 minutes

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup warm milk (110°F / 43°C)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted and cooled
• 1 large egg (room temperature)
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup brown sugar, packed (for filling)
• 1/2 cup finely chopped toasted pecans (for filling)
• 2 tbsp ground cinnamon
• 1/2 cup cream cheese, softened (for icing)
• 1/2 cup powdered sugar (for icing)
• 2 tbsp heavy cream (for icing)
• 1 tsp vanilla extract

Instructions

1. Prep: Lightly grease a 9×13 pan. Preheat oven to 350°F (175°C) when ready.
2. Toast pecans: Toast pecans in a dry pan 3–4 minutes until fragrant. Cool and chop.
3. Activate yeast: Combine warm milk, sourdough discard, sugar, and yeast. Let foam.
4. Mix dough: Add melted butter and egg. Stir in flour and salt, knead until smooth.
5. First rise: Cover and let rise 1–1.5 hours until doubled.
6. Roll & fill: Roll into 16×12-inch rectangle. Spread softened butter. Mix brown sugar, cinnamon, and pecans; sprinkle evenly.
7. Shape: Roll tightly and cut into 12 slices.
8. Second rise: Place in pan, cover, and let rise 45–60 minutes.
9. Bake: Bake 24–28 minutes until golden and set. Toothpick should show moist crumbs.
10. Icing: Beat cream cheese, powdered sugar, heavy cream, and vanilla until smooth.
11. Finish: Spread icing over warm rolls, sprinkle extra chopped pecans, and serve.

How to Serve It

• Plate with extra chopped toasted pecans on top for crunch.
• Serve with hot coffee or creamy hot chocolate.
• Store in airtight container for up to 3 days at room temperature.
• Freeze baked rolls individually, then reheat wrapped in foil at 325°F (160°C) for 10–12 minutes.
• Great for holiday brunch and potlucks.

6. Salted Caramel Sourdough Discard Cinnamon Rolls with Drippy Glaze

These sourdough discard cinnamon rolls pair sweet and salty. A sticky caramel glaze pools over spirals. The discard keeps each roll soft and tingly with slight tang.

They have a buttery, caramel-forward flavor and a glossy finish. Serve them when you want a decadent treat. Salt fans will appreciate the balance.

Yield: 10–12 rolls | Prep time: 25 minutes | Rise time: 2 hours | Cook time: 22–26 minutes

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm milk (110°F / 43°C)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg (room temperature)
• 3 1/4 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup brown sugar, packed (for filling)
• 2 tbsp ground cinnamon
• 1 cup caramel sauce (store-bought or homemade), warm
• 1/2 tsp flaky sea salt (for topping)

Instructions

1. Prep: Grease an 8×8 or 9×9 pan. Preheat oven to 350°F (175°C) when baking.
2. Activate yeast: Whisk warm milk, discard, sugar, and yeast. Allow to foam 5–8 minutes.
3. Make dough: Add melted butter and egg, stir in flour and salt; knead until smooth.
4. Rise: Let dough rise in oiled bowl 1–1.5 hours until doubled.
5. Roll out: Roll dough to 15×12-inch rectangle. Spread softened butter.
6. Filling: Combine brown sugar and cinnamon and sprinkle evenly.
7. Shape & cut: Roll, slice into 10–12 rolls, and place snugly in pan.
8. Second rise: Let rise 40–50 minutes until puffy.
9. Bake: Bake 22–26 minutes until golden and set. Test center with toothpick for moist crumbs.
10. Finish: Spoon warm caramel sauce over hot rolls and sprinkle flaky sea salt.
11. Cool: Let cool 10 minutes before serving to allow glaze to set slightly.

How to Serve It

• Drizzle extra caramel on the plate and sprinkle more sea salt if desired.
• Pair with cold milk or espresso.
• Store in airtight container at room temperature for 1–2 days, refrigerate up to 4 days.
• Reheat single rolls in microwave 15–20 seconds or in the oven at 300°F (150°C) for 8–10 minutes.
• Make-ahead option: assemble and refrigerate overnight, bake fresh in morning.

7. Gooey Sourdough Discard Cinnamon Rolls Loaded with Chocolate Chips and Icing

Gooey Sourdough Discard Cinnamon Rolls Loaded with Icing get a chocolatey twist here. Mini chocolate chips melt into the centers for pockets of chocolate. The sourdough discard gives depth without overpowering sweetness.

They’re decadent and comforting, perfect for kids or chocoholics. Expect gooey centers and pockets of melted chocolate in every bite.

Yield: 12 rolls | Prep time: 30 minutes | Rise time: 2–3 hours | Cook time: 24–28 minutes

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup warm milk (110°F / 43°C)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted and cooled
• 1 large egg (room temperature)
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 3/4 cup brown sugar, packed (for filling)
• 2 tbsp ground cinnamon
• 3/4 cup mini chocolate chips (for filling)
• 1 cup powdered sugar (for icing)
• 2 tbsp milk (for icing)
• 1 tsp vanilla extract

Instructions

1. Prep: Grease a 9×13 pan. Preheat oven to 350°F (175°C) when ready.
2. Activate yeast: Mix warm milk, discard, sugar, and yeast and let foam.
3. Make dough: Add melted butter and egg. Stir in flour and salt, knead until elastic.
4. First rise: Cover and rise 1–1.5 hours until doubled.
5. Roll out: Roll to 16×12 inches. Spread softened butter.
6. Filling: Mix brown sugar and cinnamon, sprinkle over butter, then scatter mini chocolate chips.
7. Form rolls: Roll, slice, and arrange in pan.
8. Second rise: Let rise 45–60 minutes until puffy.
9. Bake: Bake 24–28 minutes until set and lightly golden. Toothpick test should show moist crumbs.
10. Icing: Whisk powdered sugar, milk, and vanilla until smooth.
11. Finish: Drizzle icing over warm rolls and serve right away.

How to Serve It

• Serve hot so chocolate is melty and soft.
• Garnish with extra mini chips or a dusting of cocoa.
• Pair with cold milk or a mocha coffee.
• Store in airtight container for 2 days; reheat to refresh gooey texture.
• Freeze baked rolls and reheat for an easy treat.

8. Apple-Cinnamon Sourdough Discard Rolls with Brown Butter Icing

These sourdough discard cinnamon rolls hide tender apple bits in the filling. The fruit adds moisture and a fresh bite. Brown butter icing complements the apples with nutty sweetness.

They’re perfect for fall mornings or cozy weekends. If you like fruit-forward pastries, these will feel comforting and fresh.

Yield: 10–12 rolls | Prep time: 35 minutes | Rise time: 2 hours | Cook time: 24–28 minutes

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm milk (110°F / 43°C)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg (room temperature)
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 3/4 cup brown sugar, packed (for filling)
• 2 tbsp ground cinnamon
• 1 cup peeled and diced apples (about 1 medium apple)
• 1/2 cup powdered sugar (for icing)
• 1/4 cup brown butter, warm (for icing)
• 1 tbsp milk (if needed)

Instructions

1. Prep: Grease a 9×13 pan. Preheat oven to 350°F (175°C) when baking.
2. Prep apples: Toss diced apples with a pinch of cinnamon so they release less moisture.
3. Activate yeast: Combine warm milk, discard, sugar, and yeast. Let sit until foamy.
4. Mix dough: Add melted butter and egg, then mix in flour and salt. Knead until smooth.
5. Rise: Place dough in oiled bowl; let rise 1–1.5 hours until doubled.
6. Roll out: Roll dough into 16×12-inch rectangle. Spread softened butter.
7. Add filling: Mix brown sugar and cinnamon, sprinkle over dough, then evenly distribute diced apples.
8. Roll & cut: Roll tightly and slice into 10–12 pieces.
9. Second rise: Place in pan and let rise 45–60 minutes.
10. Bake: Bake 24–28 minutes until golden and set. Test with toothpick for moist crumbs.
11. Icing: Whisk powdered sugar with warm brown butter and milk to desired consistency.
12. Finish: Drizzle icing over warm rolls and serve.

How to Serve It

• Serve warm with an extra sprinkle of cinnamon or a few thin apple slices.
• Pairs well with apple cider or spiced tea.
• Store in an airtight container for 2–3 days.
• Make-ahead: assemble and refrigerate; bake fresh in the morning for best texture.
• For a crisp top, broil briefly for 30–60 seconds on low after icing (watch closely).

9. Gooey Sourdough Discard Cinnamon Rolls Loaded with Lemon Cream Cheese Icing

Gooey Sourdough Discard Cinnamon Rolls Loaded with Icing get brightened by lemon cream cheese. The lemon cuts through sweetness and adds a fresh zip. The discard gives the base a tender crumb.

These feel light and lively despite their gooey texture. Perfect for spring brunch or a bright weekend treat. Lemon lovers will find this version irresistible.

Yield: 12 rolls | Prep time: 30 minutes | Rise time: 2–3 hours | Cook time: 24–28 minutes

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup warm milk (110°F / 43°C)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted and cooled
• 1 large egg (room temperature)
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup brown sugar, packed (for filling)
• 2 tbsp ground cinnamon
• 1/2 cup cream cheese, softened (for icing)
• 1/2 cup powdered sugar (for icing)
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1–2 tbsp milk (if needed)

Instructions

1. Prep: Grease a 9×13 pan. Preheat oven to 350°F (175°C) when baking.
2. Activate yeast: Mix warm milk, discard, sugar, and yeast. Let sit until foamy.
3. Dough: Add melted butter and egg. Stir in flour and salt and knead until smooth.
4. First rise: Let dough rise in greased bowl 1–1.5 hours.
5. Roll out: Roll to 16×12 inches. Spread softened butter.
6. Filling: Mix brown sugar and cinnamon, then sprinkle. Roll up and cut into 12 rolls.
7. Second rise: Place in pan, cover, and let rise 45–60 minutes.
8. Bake: Bake 24–28 minutes until lightly golden and set. Toothpick test should show moist crumbs.
9. Icing: Beat cream cheese, powdered sugar, lemon juice, and zest until smooth. Thin with milk if necessary.
10. Finish: Spread generously over warm rolls and serve.

How to Serve It

• Garnish with extra lemon zest or thin lemon slices for color.
• Pair with green tea or a citrusy cocktail.
• Store refrigerated up to 4 days due to cream cheese icing.
• Reheat gently before serving to soften the icing.
• Make ahead by chilling the shaped rolls overnight and baking fresh in the morning.

10. Pumpkin-Spiced Sourdough Discard Cinnamon Rolls with Maple Cream Icing

Pumpkin and warm spices make these sourdough discard cinnamon rolls feel seasonal. Pumpkin puree in the filling adds moisture and depth. Maple cream icing balances spice with rounded sweetness.

They’re cozy and fragrant, perfect for fall mornings or holiday breakfasts. If you like pumpkin spice, these will hit the spot.

Yield: 12 rolls | Prep time: 30 minutes | Rise time: 2 hours | Cook time: 24–28 minutes

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup warm milk (110°F / 43°C)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg (room temperature)
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 3/4 cup brown sugar, packed (for filling)
• 1/2 cup pumpkin puree (for filling)
• 1 tbsp pumpkin pie spice
• 1 cup powdered sugar (for icing)
• 2 tbsp pure maple syrup (for icing)
• 1–2 tbsp milk (for icing)

Instructions

1. Prep: Grease a 9×13 pan. Preheat oven to 350°F (175°C) when baking.
2. Activate yeast: Combine warm milk, discard, sugar, and yeast. Let foam for 5–8 minutes.
3. Make dough: Add melted butter and egg, then flour and salt. Knead until smooth.
4. First rise: Cover and rise 1–1.5 hours until doubled.
5. Roll out: Roll dough to 16×12 inches. Spread softened butter.
6. Filling: Whisk pumpkin puree, brown sugar, and pumpkin pie spice then spread over dough.
7. Shape: Roll and slice into 12 pieces; arrange in pan.
8. Second rise: Let rise 45–60 minutes.
9. Bake: Bake 24–28 minutes until golden and set. Check with toothpick for moist crumbs.
10. Icing: Mix powdered sugar, maple syrup, and milk to a creamy glaze.
11. Finish: Drizzle icing over warm rolls and serve.

How to Serve It

• Top with toasted pepitas or a sprinkle of extra pumpkin pie spice.
• Pair with chai tea or a pumpkin-spice latte.
• Store under an airtight lid for up to 3 days.
• Freeze unbaked rolls for later baking to serve fresh.
• Ideal for fall gatherings and weekend baking sessions.

11. Honey-Cinnamon Sourdough Discard Rolls with Yogurt Glaze

Honey adds floral sweetness to these sourdough discard cinnamon rolls. A light yogurt glaze makes them tangy and less cloying. The discard keeps crumb soft and tender.

These feel lighter and slightly tangy. They’re great for mornings when you want a sweet but not overly heavy pastry. Honey fans and brunch hosts will enjoy them.

Yield: 12 rolls | Prep time: 30 minutes | Rise time: 2 hours | Cook time: 24–26 minutes

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup warm milk (110°F / 43°C)
• 2 1/4 tsp active dry yeast
• 2 tbsp honey (plus more for drizzling)
• 1/4 cup unsalted butter, melted
• 1 large egg (room temperature)
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 3/4 cup brown sugar, packed (for filling)
• 2 tbsp ground cinnamon
• 1 cup plain Greek yogurt (for glaze)
• 1/2 cup powdered sugar (for glaze)
• 1 tsp vanilla extract

Instructions

1. Prep: Grease a 9×13 pan. Preheat oven to 350°F (175°C) when baking.
2. Activate yeast: Combine warm milk, discard, honey, and yeast. Let foam 5–8 minutes.
3. Make dough: Add melted butter and egg, then mix in flour and salt. Knead until smooth.
4. Rise: Cover and let dough rise 1–1.5 hours.
5. Roll out: Roll dough to 16×12 inches and spread softened butter.
6. Filling: Mix brown sugar and cinnamon, then sprinkle evenly.
7. Form rolls: Roll tight and slice into 12 rolls. Arrange in pan.
8. Second rise: Let rise 45–60 minutes until puffy.
9. Bake: Bake 24–26 minutes until golden and set. Check center with toothpick.
10. Glaze: Whisk Greek yogurt, powdered sugar, and vanilla until smooth.
11. Finish: Spoon glaze over warm rolls and drizzle with honey before serving.

How to Serve It

• Serve with a light drizzle of extra honey and a few fresh berries.
• Pair with herbal tea or a honey-laced latte.
• Store refrigerated up to 4 days because of yogurt glaze.
• Reheat gently in oven or microwave and add fresh honey before serving.
• Make-ahead: assemble and chill; bake fresh in morning.

12. Espresso-Swirl Sourdough Discard Cinnamon Rolls with Mocha Icing

These sourdough discard cinnamon rolls get an espresso kick. The filling includes instant espresso for a bold coffee note. Mocha icing bridges chocolate and coffee flavors.

They’re perfect for brunch or an afternoon pick-me-up. Coffee lovers and bakers who enjoy deeper flavors will reach for seconds.

Yield: 10–12 rolls | Prep time: 30 minutes | Rise time: 2 hours | Cook time: 24–28 minutes

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm milk (110°F / 43°C)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg (room temperature)
• 3 1/4 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 3/4 cup brown sugar, packed (for filling)
• 1 tbsp instant espresso powder (for filling)
• 2 tbsp ground cinnamon
• 1 cup powdered sugar (for icing)
• 2 tbsp strong brewed coffee or espresso
• 2 tbsp cocoa powder
• 1–2 tbsp milk (for icing)

Instructions

1. Prep: Grease a 9×13 pan. Preheat oven to 350°F (175°C) for baking.
2. Activate yeast: Mix warm milk, discard, sugar, and yeast and let foam.
3. Dough: Add melted butter and egg, then combine with flour and salt. Knead until elastic.
4. Rise: Let dough rise 1–1.5 hours until doubled.
5. Roll out: Roll dough into 16×12-inch rectangle. Spread softened butter.
6. Filling: Combine brown sugar, cinnamon, and espresso powder; sprinkle over dough.
7. Shape: Roll up and cut into 10–12 rolls. Place in pan.
8. Second rise: Let rise 45–60 minutes until puffy.
9. Bake: Bake 24–28 minutes until golden and set. Toothpick should show moist crumbs.
10. Icing: Whisk powdered sugar, brewed coffee, cocoa powder, and milk until smooth.
11. Finish: Drizzle mocha icing over warm rolls and serve.

How to Serve It

• Top with a light dusting of cocoa or a few coffee beans for garnish.
• Pair with strong espresso or a cappuccino.
• Store in an airtight container for 2–3 days at room temperature.
• Reheat briefly to revive gooey texture before serving.
• Make-ahead: shape rolls, refrigerate overnight, bake fresh and top with icing.

These 12 recipes give you everything from classic cream cheese-frosted favorites to seasonal twists and bold flavor experiments. You’ve got options for overnight prep, quick same-day bakes, and flavors that match any mood—citrus, chocolate, nuts, and spice. Save or pin the ones you want to try first and share them with friends or family for brunch. Which flavor are you trying this weekend—classic cream cheese, brown butter, or something fruity and bright? I’d love to hear which roll you bake first and how your icing turns out.