Sourdough Cinnamon Rolls Recipe with Brown Sugar & Walnuts (2024)

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.

It’s been a full year with my sourdough starter, and to celebrate I decided to try a fancy brioche cinnamon bun recipe that is loaded with sweet sticky flavor. This overnight sourdough buns recipe is simple to make, and requires no kneading.

It has a light and delicious sourdough flavor and is SO good with a little coconut milk buttercream icing on top. These brioche cinnamon rolls are of one my favorite sourdough recipes so far, very fitting for my sourdough anniversary!

These Sourdough Discard Cinnamon Rolls Are:

• Light
• Sticky
• Sweet
• Flaky
• Decadent
• Flavorful
• Made without Kneading
• Perfect for hosting brunch guests

Sourdough Starter Cinnamon Rolls

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.

Browse all our sourdough discard recipes. 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?

See the recipe card below for full ingredient amounts and recipe instructions!

• Sourdough Starter Discard:you canbuy sourdough starter, or I havea great guide on how to make your own in one week!
• All Purpose Flour
• Granulated Sugar
• Active Dry Yeast:I stocked up on thisactive yeastwhich I always find plenty of uses for in my kitchen!Active dry yeastis 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.
• Milk
• Butter
• Eggs
• Water
• Cinnamon:which gives thiscinnamon 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 usea dark brown sugarfor baking because I find it has a really nice flavor.
• Walnuts

How Do I Make Cinnamon Rolls with Sourdough Starter?

This may look like a complicated recipe because it has a lot of steps, but believe me this is a simple and easy bread to bake! It’s actually easier than my normal sourdough recipe because you don’t have to knead it.

1. 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.
2. 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.
3. Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
4. The next morning, grease 2 9×9 loaf pans. Turn dough out onto a well-floured work surface.
5. Roll out the dough into one large rectangle.
6. 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.
7. 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).
8. 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.
9. 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 bunsvegan: 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)

See Also

Raw Milk Kefir Recipe - Wilson HomesteadHow to Make Oat Flour (plus recipes!) | Ambitious KitchenSourdough Discard Mug Cake [quick sourdough recipe]What Are Digestive Bitters, How To Use Them Plus A Recipe

Sourdough Starter Pizza Crust Recipe (Vegan, Dairy Free)

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About the Author: Kelly Jensen