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Sourdough Discard Cinnamon Rolls with a Vanilla Honey Icing

Emilie Sepcich
Nov 9
3 min read

Recently, I have been getting into everything sourdough. I was graciously given some from some of our closest friends in South Carolina. There is something so rewarding about learning to use the starter in different ways and discovering how it can transform even the simplest bakes. I love how sourdough brings a touch of wholesome tradition into the kitchen while also being gentle on the body. Not only is it wonderful for gut health, but it also makes baking feel more natural, hands-on, and satisfying. Each recipe becomes a small rhythm of care and creativity, and I am excited to share more ways to incorporate sourdough into everyday baking.

That being said, who does not love the comforting feeling about a tray of homemade cinnamon rolls rising in the oven? The scent of brown sugar and butter fills the kitchen, the edges turn golden, and the warm icing melts slowly into each swirl. These sourdough cinnamon rolls are soft, slightly tangy, and perfectly sweet. They are super easy and do not require any rising or extra yeast. Every bite is a taste of home and simplicity.

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Why I Love This Recipe

This recipe reminds me of the beauty of slow, intentional baking that invites you to pause. It is very easy and simple. The sourdough discard adds a subtle flavor that makes each roll feel rich and balanced, while the honey glaze brings just the right touch of sweetness. Whether shared on a quiet morning or served warm for family brunch, these rolls always feel like a small celebration of comfort and care.

How To Step-By-Step Sourdough Cinnamon Rolls

Preheat the oven to 375°F: Set your oven to preheat while you prepare your pan. Lightly brush a cast iron skillet or baking dish with butter or oil so the rolls bake evenly and release easily.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. This helps give the rolls their light, fluffy texture.
Grate in the butter: Coat your cold stick of butter in the flour mixture, then grate it directly into the bowl. Gently toss to coat the butter in flour until it looks like coarse crumbs.
Add sourdough discard and honey: Stir gently with a spatula to combine. The sourdough gives the dough a soft tang and the honey adds a natural sweetness.
Add water and form the dough: Slowly pour in iced water, one quarter cup at a time, stirring until a soft, shaggy dough forms. Add a touch more flour if it feels too sticky. The dough should come together without being dense.
Knead and chill: Transfer the dough to a stand mixer fitted with a dough hook and mix on low speed for two to three minutes, or knead by hand until smooth. Cover the bowl with a towel and place in the refrigerator for ten minutes while you make the filling.
Prepare the filling: In a medium bowl, combine softened butter, brown sugar, and vanilla with a spatula until smooth and creamy.
Roll out the dough: Lightly flour your work surface and rolling pin. Roll the dough into a rectangle about one quarter inch thick. Spread the filling evenly over the surface.
Roll and slice: Starting at the long edge, roll the dough up tightly and pinch the seam to seal. Slice into six even rolls using a sharp knife or unflavored dental floss for clean cuts.
Arrange and bake: Place the rolls into the prepared skillet, leaving just a bit of space between each one. Bake for twenty-five to thirty-five minutes or until golden brown and baked through.
Make the glaze: In a small bowl, whisk together melted butter, powdered sugar, salt, vanilla, honey, and cream until smooth.
Finish and serve: Pour the glaze over the warm rolls and let it soak into the swirls. Serve while warm and soft.