Sourdough cinnamon rolls area a fluffy overnight treat, made with brown sugar & walnut filling. Everyone will want seconds of this pantry staple breakfast! These brioche cinnamon buns are warm and delicious, a perfect brunch treat for hungry families or guests.
The dough is made the night before, just roll. fill, and bake in the morning. A fantastic weekend treat for breakfast or brunch.
These Sourdough Discard Cinnamon Rolls Are:
- Light
- Sticky
- Sweet
- Flaky
- Decadent
- Flavorful
- Made without Kneading
- Perfect for hosting brunch guests
Sourdough Starter Cinnamon Rolls for the WIN!
The dough for these Sourdough Brioche Cinnamon Buns recipe is the perfect way to use your sourdough discard from a starter. I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to reuse kitchen scraps to cut back on waste. Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead. I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste. This recipe uses unfed starter, so just use the discard straight from the bowl.
What’s In This Sourdough Cinnamon Rolls Recipe?
- Sourdough Starter Discard: you can buy sourdough starter here, or I have a great guide on how to make your own in one week!
- All Purpose Flour: I normally use King Arthur organic all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
- Granulated Sugar: I like this organic sugar for my recipes, it has a really nice texture in this bread, I’d recommend Anthony’s organic sugar for baking.
- Active Dry Yeast: I stocked up on this active yeast which I always find plenty of uses for in my kitchen! Active dry yeast is great for overnight breads and this easy quick bread recipe too! Sourdough starter has naturally occurring yeast, but I like to add some volume with a packet of dry yeast too.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Milk
- Butter, can be plant based – if you don’t have fresh butter on hand, this butter powder is actually amazing! I’ve baked cookies with it, and I really like having some butter in the pantry in a pinch.
- Eggs: Mixed right into the dough for a little extra richness. If you don’t have fresh eggs, we swear by these powdered dried eggs which last in the pantry for months! Great for when you want a little extra protein without a trip to the store. I use eggs in the dough, and also for the egg wash on top of the bread. It gives the brioche it’s signature dark outter color.
- Water
- Cinnamon: which gives this cinnamon buns recipe is classic spice-y flavor! I love to load it in the filling for a wonderful and fragrant experience. Adding a little sprinkle of cinnamon buns on top before baking will make your house smell amazing.
- Brown Sugar: I like to use a dark brown sugar for baking because I find it has a really nice flavor.
- Walnuts: because YUM- for a little added crunch in these sticky sweet cinnamon buns. I stocked up a few bags of these Amazon-brand walnuts which are super cheap and a great value for the quality. .
- Ground flaxseed – has a wonderfully nutty flavor, and makes a great addition to the filling of the buns. I add in some ground flaxseed at the same time as the walnuts. Ground flaxseeds have a ton of amazing health benefits, so why not add some in when you can?
What Baking Equipment Do I Need for these Sourdough Cinnamon Buns?
- I use this extra large silicon baking mat to roll all my dough on. It’s super simple to use and easy to clean up (and doesn’t get flour all over your counters, highly recommended. There are a lot of baking mats, but this one is the largest I could find (2 x 3 feet!) and keeps the counters mess free… I absolutely love it!
- I’m all about hand-kneading, but I find that using this adjusted-measure rolling pin works particularly well for these buns. I like this rolling pin, which allows you to roll to the exact thickness you want. That way, you have nice even buns with the same dough thickness in each bite!
- For these, I find these 2 glass Anchor loaf pans do the trick! I prefer glass to aluminum, and have gotten great results with these pans.
- I’ve also compiled a list of my favorite sourdough baking equipment here on Amazon!
One of the BEST Pantry Staple Cinnamon Rolls from Scratch Recipes
These cinnamon buns with sourdough starter recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably have a lot of these ingredients on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make Cinnamon Rolls with Sourdough Starter?
- In a large mixing bowl, add the sourdough starter, flour (start with 4 1/2 cups), sugar, active yeast, and salt. Mix well to combine, and make a well in the center of the flour mixture.
- Add melted butter, milk, and egg to a bowl, scramble well with a fork until combined. Add the egg mixture to the center of the flour well. Pour the warm water over the egg mixture. With a large spoon, mix well to combine all ingredients into a dough. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
- Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
- The next morning, grease 2 9×9 loaf pans. Turn dough out onto a well-floured work surface.
- Roll out the dough into one large rectangle.
- In a saucepan, heat the butter, brown sugar, and cinnamon and stir until well combined. Pour the cinnamon mixture over the dough, and use a spoon or pastry brush to make an even layer over the top of the dough. Sprinkle on the walnuts and ground flaxseeds.
- Take the long side of the dough, and tightly roll the edges towards the other side, roll all the way until you have a long log of dough. With a sharp knife, cut the buns into 2 inch slices. Place the slices in your greased loaf pans (mine fit 6 in each).
- Preheat oven to 375 degrees Fahrenheit. Bake rolls for 30-45 minutes (mine took the full 45). Tops should be brown, but if it starts to look burnt, then cover with foil and continue to bake.
- Allow buns to cool on a rack for at least 20 minutes before enjoying. Top with icing, butter, or powdered sugar if desired.
Dietary Modifications
- To make this buns vegan: substitute out the eggs, butter, and milk for plant based varieties. I’ve actually make brioche with almond milk before and it tastes great!
- To make dairy free: use plant-based milk and butter.
- To make gluten free: use a gluten free baking mix instead of the flour, and a gluten free sourdough starter instead of one that has wheat.
More Sourdough Discard Recipes We Love!
Sourdough Bagels Recipe (Vegan)
Vegan Sourdough Muffins with Blueberries
Sourdough Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)
Get the Same Ingredients I Use For My Sourdough Starter Cinnamon Rolls Recipe!
As always, if you make this easy overnight sourdough cinnamon rolls with sourdough starter be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Sourdough Cinnamon Rolls
Equipment
- 2 9x9 inch loaf pans
Ingredients
For the Dough
- 1 cup sourdough starter unfed
- 4 1/2 to 5 cups flour plus extra for sprinkling
- 1/2 cup sugar
- 2 teaspoons Himalayan sea salt
- 2 1/4 teaspoons active yeast or 1 packet
- 1/2 cup milk
- 2 tablespoons melted butter
- 1 egg
- 1 cup warm water
For the Filling
- 1/2 cup butter melted
- 1 tablespoon cinnamon
- 1/3 cup brown sugar
- 1/2 cup flaxseeds
- 1 cup walnuts crushed
Instructions
- In a large mixing bowl, add the sourdough starter, flour (start with 4 1/2 cups), sugar, active yeast, and salt. Mix well to combine, and make a well in the center of the flour mixture.
- Add melted butter, milk, and egg to a bowl, scramble well with a fork until combined. Add the egg mixture to the center of the flour well. Pour the warm water over the egg mixture. With a large spoon, mix well to combine all ingredients into a dough. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
- Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
- The next morning, grease 2 9x9 inch loaf pans. Turn dough out onto a well-floured work surface.
- Roll out the dough into two large rectangles.
- In a saucepan, heat the butter, brown sugar, and cinnamon and stir until well combined. Pour the cinnamon mixture over the doughs, and use a spoon or pastry brush to make an even layer over the top of the dough. Sprinkle on the walnuts and ground flaxseeds.
- Take the long side of the dough, and tightly roll the edges towards the other side, roll all the way until you have a long log of dough. With a sharp knife, cut the buns into 2 inch slices. Place the slices in your greased loaf pans (mine fit 9 in each).
- Preheat oven to 375 degrees Fahrenheit. Bake rolls for 30-45 minutes (mine took the full 45). Tops should be brown, but if it starts to look burnt, then cover with foil and continue to bake.
- Allow buns to cool on a rack for at least 20 minutes before enjoying. Top with icing, butter, or powdered sugar if desired.
Notes
Save Money on Organic Groceries!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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Sooooo good
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