Cinnamon Discard Buns

Cinnamon Discard Buns are a delicious way to use leftover sourdough starter discard while creating soft, sweet, and fluffy rolls filled with warm cinnamon flavor. These buns are perfect for breakfast, brunch, or a cozy dessert. The sourdough discard adds a subtle tang that balances beautifully with the sweetness of the filling and glaze.

Instead of throwing away your extra sourdough starter, this recipe transforms it into something comforting and irresistible. The dough becomes soft and rich, while the cinnamon sugar filling melts into the layers during baking, creating a fragrant swirl inside every bun.

Why You’ll Love These Buns

Great way to use sourdough discard
Reduce waste while making a delicious treat.

Soft and fluffy texture
The dough bakes into tender, bakery-style rolls.

Perfect balance of sweet and tangy
The sourdough discard adds depth of flavor.

Wonderful aroma while baking
The smell of cinnamon fills the kitchen.

Ingredients

Dough

1 cup Sourdough Starter discard
2 ½ cups All-Purpose Flour
¼ cup Granulated Sugar
1 teaspoon salt
1 teaspoon instant yeast
¾ cup warm Milk
¼ cup softened Butter
1 Egg

Cinnamon Filling

½ cup brown sugar
2 teaspoons Cinnamon
3 tablespoons softened Butter

Optional Glaze

1 cup Powdered Sugar
2–3 tablespoons milk
½ teaspoon Vanilla Extract

Instructions

1. Prepare the Dough

In a large bowl, mix together:

sourdough starter discard
warm milk
sugar
egg

Stir until smooth.

Add flour, yeast, and salt, then mix until a soft dough forms.

2. Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.

Gradually knead in the softened butter until fully incorporated.

3. First Rise

Place the dough in a lightly greased bowl.

Cover and let it rise in a warm place for 1–1½ hours, or until doubled in size.

4. Prepare the Filling

In a small bowl, mix brown sugar and cinnamon.

Set aside.

5. Roll Out the Dough

Roll the risen dough into a rectangle about ¼ inch thick.

Spread the softened butter evenly across the surface.

Sprinkle the cinnamon sugar mixture evenly on top.

6. Shape the Buns

Roll the dough tightly into a log from the long edge.

Slice into 9–12 rolls and place them in a greased baking dish.

7. Second Rise

Cover the rolls and let them rise again for 30–40 minutes until puffy.

8. Bake

Preheat the oven to 350°F (175°C).

Bake for 20–25 minutes until the buns are golden brown.

9. Add the Glaze

Whisk together powdered sugar, milk, and vanilla.

Drizzle over the warm buns for a sweet finish.

Tips for Perfect Cinnamon Discard Buns

Use active discard
Discard that is only a few days old gives the best flavor.

Don’t add too much flour
Softer dough creates fluffier rolls.

Roll tightly
This helps create beautiful cinnamon swirls.

Serve warm
They taste best fresh from the oven.

Delicious Variations

Cream Cheese Frosting

Top with a frosting made from cream cheese, butter, and powdered sugar.

Apple Cinnamon Buns

Add finely chopped apples to the filling.

Nutty Cinnamon Rolls

Sprinkle chopped pecans or walnuts inside.

Maple Glaze

Replace milk with maple syrup in the glaze.

Storage Tips

Room Temperature:
Store in an airtight container for up to 2 days.

Refrigerator:
Keeps fresh for 4–5 days.

Freezer:
Freeze baked buns for up to 2 months and reheat before serving.

Final Thoughts

Cinnamon Discard Buns are a comforting homemade treat that turns leftover Sourdough Starter into something truly special. With their soft dough, sweet Cinnamon filling, and optional glaze, these buns offer the perfect balance of flavor and texture.

Whether enjoyed for breakfast, brunch, or dessert, these warm and fragrant buns are a wonderful way to make the most of your sourdough starter while filling your kitchen with the irresistible aroma of freshly baked cinnamon rolls.

cinnamon discard buns