How to Make Sourdough Discard Orange Cinnamon Rolls with Almond Extract

These sourdough discard orange cinnamon rolls are bright, soft, and full of cozy flavor. The sweet orange zest paired with almond extract gives them a bakery-style twist without a lot of extra work.

This is one of my favorite ways to use up sourdough discard. Whether you’re using discard or active sourdough starter, this recipe comes together fast—and there’s no rise time required!

Let’s bake something extra special—something you can serve on Christmas morning or a random Tuesday and still get smiles.

Ingredients You’ll Need for Orange Sourdough Discard Cinnamon Rolls

You probably have most of this on hand already. Use room temperature ingredients whenever possible for the best texture. Here’s what we’re working with:

For the Dough Ingredients:

• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp salt
• 2 tsp baking powder
• 1 cup sourdough discard (or active sourdough starter)
• 1 cup water
• ½ cup melted butter
• ¼ cup honey
• 1 tbsp orange zest

For the Filling Ingredients:

• 1 stick softened butter
• 1 cup packed brown sugar
• 2 tbsp orange zest
• 2 tbsp cinnamon (optional)

For the Orange Almond Cream Cheese Frosting Ingredients:

• 4 oz softened cream cheese
• 4 tbsp softened butter
• 1 tbsp orange zest
• 1 tbsp orange juice
• ½ tsp orange extract
• 1 tsp almond extract
• 2 cups powdered sugar
• ½ tsp vanilla extract (optional for an added layer of flavor)

How to Make the Dough

In a large mixing bowl, combine your sourdough discard (or active starter), water, melted butter, honey, and orange zest. Stir it all together with a spoon or use your stand mixer with the dough hook attachment.

Now add the flour, baking soda, baking powder, and salt. Mix until a shaggy dough forms. Move the dough to a lightly floured surface and knead it for 3 to 5 minutes. Sprinkle more flour as needed if the dough sticks to your hands.

You’re not looking for a second rise here. That’s one reason I love this recipe—it saves time but still tastes like the best cinnamon rolls ever. If you are looking to make traditional cinnamon rolls with yeast, you need to check out my recipe that I got from my Great Grandma. It is over 100 years old and uses yeast. 

Make the Orange Cinnamon Roll Filling

In a medium bowl, mix together your softened butter, brown sugar, orange zest, and cinnamon (if using). Stir until it forms a spreadable mixture.

Roll It Out

Use a rolling pin to flatten your dough into a rectangle about ¼ inch thick. Spread the filling evenly over the work surface.

Starting at the long edge, roll the dough tightly into a log. Pinch the seam to seal it. Use a sharp knife (or dental floss for a clean cut) to slice the log into 1–2 inch rolls.

Place the rolls cut-side up into a greased baking dish. Leave a little space between each roll so they can expand. Cover them loosely with plastic wrap and let them rest in a warm place while the oven preheats.

Bake Until Golden Brown

Preheat your oven to 375°F. Once ready, bake your sourdough cinnamon rolls for 18 to 20 minutes. You’re looking for just barely golden brown tops.

For best results, let the rolls cool slightly before frosting. This helps keep the icing thick and luscious instead of melting into the pan. 

Whip Up the Orange Almond Frosting

Use a handheld or stand mixer to blend the softened butter and cream cheese until smooth. Add the orange zest, orange juice, orange extract, almond extract, powdered sugar, and optional vanilla extract. Mix until creamy.

Spread the frosting generously over your warm cinnamon rolls. That sweet citrus-almond combo hits every time.

Storing and Serving

These sweet rolls taste really delicious still the next day. Store leftovers in an airtight container at room temperature. You can reheat them gently in the microwave for that just-baked feel.

Want a More Classic Version?

If you’re craving a more traditional take, check out my basic sourdough cinnamon roll recipe or my yeast-based cinnamon rolls. Both are fluffy, gooey, and perfect in their own ways. I’ve got recipes for both, and I love switching it up depending on what I have on hand.

Final Tips

• Room temperature ingredients = happy dough
• A rolling pin makes your life easier (trust me)
• Plastic wrap keeps moisture in during rest time
• Use melted butter in the dough and softened butter in the filling and frosting
• These are perfect for weekend brunch or Christmas morning (any special occasion) 
• Use your active sourdough starter if you’re low on discard
• Don’t skip the almond extract—it adds that extra something

Next time you’re wondering what to do with your sourdough discard, come back to these sourdough discard orange cinnamon rolls. They’re fast, flavorful, and completely worth it.

Let me know how yours turn out.

More Sourdough Recipes

Apple Sourdough Discard Cinnamon Rolls

Pear Sourdough Discard Cinnamon Rolls

Toffee Sourdough Discard Cinnamon Rolls