Small-Batch Sourdough Discard Cinnamon Rolls

Okay, okay. I already have a perfectly good Sourdough Discard Cinnamon Rolls Recipe. It’s amazing and tasty and absolutely perfect.

But hear me out – what if – what if, I made it even better?

Impossible, you say. You can’t improve something that has already reached perfection.

Behold! Your favorite cinnamon rolls, now available in a small batch that you can make in your cast-iron skillet*. Rather than making enough rolls to feed an army, you only need to make enough to feed yourself (and maybe one or two family members if you’re generous).

small batch sourdough discard skillet cinnamon rolls

An Indulgent Dessert

Seriously – they are amazing. The cream cheese frosting meshes beautifully with the hint of sourdough tang from the discard. The butter and sugar also melts into a fantastic caramel bottom that leaves you licking your fingers after you’ve finished the roll.

It makes for a great dessert (or breakfast if you’re feeling indulgent), and it takes a fraction of the time to make when compared to the original recipe. No need to roll and shape 24 rolls when you only have to do 6.

I love serving this sourdough discard cinnamon rolls on special occasions like birthdays and Christmas mornings. However, you can make these anytime you want to use up your sourdough discard.

small batch sourdough discard skillet cinnamon rolls

Small Batch Skillet Sourdough Discard Cinnamon Rolls

I've taken my favorite sourdough discard cinnamon roll recipe and scaled it down to a more manageable size. Now you can make rolls in a skillet anytime.
5 from 6 votes
Prep Time 30 minutes
Cook Time 17 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 17 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 Rolls
Calories 395 kcal

Ingredients
  

Dough

  • 150 Grams Water, Warm (2/3 Cups)
  • 4.6 Grams Dry Active Yeast (1 1/2 Teaspoons)
  • 56.5 Grams Sourdough Discard, Fed, Unfed, or Discard (1/4 Cup)
  • 255 Grams All-Purpose Flour (2 Cups and 2 Tablespoons)
  • 20 Grams White Granulated Sugar (1 1/2 Tablespoons)
  • 3 Grams Salt (1/2 Teaspoon)
  • 13 Grams Vegetable Oil or Melted Butter (1 Tablespoon)

Cinnamon Sugar Filling

  • 75 Grams White Granulated Sugar (1/3 Cup and 1 1/2 Teaspoon)
  • 4 Grams Ground Cinnamon (2 Teaspoons)
  • 14 Grams Butter, Melted (1 Tablespoon)

Cream Cheese Frosting

  • 56 Grams Cream Cheese (2 Ounces)
  • 14.2 Grams Butter, Softened (2 Tablespoons)
  • 1 Grams Vanilla Extract (1/4 Teaspoon)
  • 130 Grams Powdered Confectioner's Sugar (1 Cups)
  • .37 Grams Salt (A Pinch)
  • 15 Grams Milk, To Taste (1 Tablespoon)

Instructions
 

Make the Dough

  • In a small bowl, combine the warm water and the yeast. Stir and then let the yeast sit for 10 to 15 minutes until foamy.
  • Add the sourdough starter and stir until well incorporated.
  • In a separate bowl, whisk together the flour, sugar, and salt.
  • Add the flour mixture and the vegetable oil to the yeast mixture. Knead until the dough becomes smooth. It will be slightly tacky to the touch, but not sticky. If sticky, add about 1 tablespoon of flour.
  • Turn out the dough onto a lightly greased surface and shape into a round.
  • Place round in a lightly greased container with a lid. Let dough rest until double in size, about 45 minutes to 1 hour depending on kitchen temperature.

Make the Filling and Shape

  • In a small container, combine the cinnamon and sugar. Mix well and set aside.
  • In a small container, melt the butter and set aside.
  • Turn out the dough onto a lightly greased surface
  • Roll out the dough into a rectangle. Brush the butter onto the rectangle. Sprinkle the cinnamon sugar over the dough.
  • Starting at the shortest edge of the dough roll toward the opposite side.
  • Use unflavored waxed floss or kitchen scissors to cut the dough into 6 pieces. Place on a lightly greased cast-iron skillet.
  • Cover the rolls and let rise for 30 minutes to 45 minutes until puffy.

Bake and Frost

  • Preheat the oven to 400° Fahrenheit (204° Celsius) and move oven rack to the lowest position.
  • Bake the cinnamon rolls for 16 to 18 minutes. Let cool for 15 minutes in the pan and then transfer to a wire rack to finish cooling.
  • In a mixing bowl, use an electric hand mixer to combine the cream cheese, butter, and vanilla extract.
  • Mix in the powdered sugar and salt.
  • A tablespoon at a time, slowly mix in the milk, until the frosting achieves your desired consistency.
  • Frost the cinnamon rolls with the cream cheese frosting and enjoy!

Notes

Keep in mind that you may need more or less flour depending on the consistency of your sourdough starter. I feed my starter a 1:1 ratio of whole wheat flour and water, and I needed more flour than when fed my starter 1:1 of all-purpose flour and water. 
If you have an all-purpose starter, I suggest starting with just 1 cup of flour and then slowly adding the remaining flour until you achieve the consistency you want. You might not need all the flour. 
Depending on your ambient room temperature, you may need to lengthen or shorten your rise times. In the summer, my dough rose much faster and only needed to rise for about 30 minutes for the second rise. 
Keyword Cinnamon Rolls, Sourdough, Sourdough Cinnamon Rolls, Sourdough Discard, Sourdough Discard Cinnamon Rolls

Did You Try It?

I’m particularly proud of my small-batch skillet sourdough discard cinnamon rolls, and I love making it for my family. If you have suggestions for improvement, however, I’m all ears. Just give your feedback in the comment section below and leave a star rating. I can’t wait to make this recipe even better.

*As an Amazon associate, I provide affiliate links to products that I regularly use and enjoy. I receive a small commission on qualified purchases, but I’m not paid for my opinions. If I mention a product, it’s because I genuinely recommend it.