Sourdough Discard Raspberry Lemon Rolls with Lemon Cream Cheese Frosting

There’s something truly special about baking with sourdough discard — it adds a subtle tang and depth of flavor that transforms simple baked goods into bakery-worthy creations. These Sourdough Discard Raspberry Lemon Rolls are the perfect way to use up your discard while enjoying a soft, fluffy, and citrusy treat.

Sweet-tart raspberries meet bright lemon zest, all wrapped in a tender, slightly tangy dough, then topped with a silky lemon cream cheese frosting that melts beautifully over the warm rolls. Each bite bursts with a perfect balance of freshness and comfort — ideal for spring mornings, weekend brunches, or a cozy afternoon dessert.

This recipe is approachable, beginner-friendly, and a great introduction to baking with sourdough discard. You don’t need a full sourdough starter rise — just that leftover discard you’ve been saving in the fridge. Let’s bake something delicious!

🕒 Cooking Time & Serving

• Prep Time: 25 minutes (plus rising time)

• Rising Time: 1½ – 2 hours

• Cook Time: 25 minutes

• Total Time: About 2½ hours

• Servings: 12 rolls

🧁 Ingredients

For the Dough

• 1 cup sourdough discard (unfed, room temperature)

• ¾ cup warm milk (about 100°F / 38°C)

• ¼ cup granulated sugar

• 1 large egg

• 4 tablespoons unsalted butter, melted and cooled

• 3½ cups all-purpose flour (plus more for dusting)

• 1 teaspoon salt

• 2¼ teaspoons instant yeast (1 packet)

For the Raspberry Lemon Filling

• 1½ cups fresh or frozen raspberries (if frozen, do not thaw)

• ¼ cup granulated sugar

• 1 tablespoon lemon zest

• 1 tablespoon cornstarch

• 2 tablespoons softened butter

For the Lemon Cream Cheese Frosting

• 4 ounces cream cheese, softened

• 2 tablespoons unsalted butter, softened

• 1 cup powdered sugar

• 1 tablespoon fresh lemon juice

• ½ teaspoon lemon zest

• ½ teaspoon vanilla extract

👩‍🍳 How to Make Sourdough Discard Raspberry Lemon Rolls

1. Prepare the Dough

In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk, sugar, sourdough discard, and yeast. Let it sit for 5 minutes until slightly foamy.
Add the egg, melted butter, and salt. Gradually add flour, 1 cup at a time, mixing until a soft dough forms. Knead for about 8–10 minutes until smooth and elastic (or 6 minutes with a dough hook).

2. First Rise

Place the dough in a greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm spot for about 1–1½ hours, or until doubled in size.

3. Make the Filling

In a small bowl, combine raspberries, sugar, lemon zest, and cornstarch. Stir gently to coat.

4. Assemble the Rolls

Once the dough has risen, roll it out on a lightly floured surface into a rectangle about 12×16 inches.
Spread the softened butter evenly over the dough, then sprinkle the raspberry mixture evenly on top.
Starting from the long side, roll the dough tightly into a log. Slice into 12 even pieces and place them in a greased 9×13-inch baking dish.

5. Second Rise

Cover the pan and let the rolls rise for 30–45 minutes, or until puffy.

6. Bake

Preheat oven to 350°F (175°C). Bake for 22–25 minutes, or until golden brown and cooked through. Allow to cool slightly while preparing the frosting.

7. Make the Lemon Cream Cheese Frosting

Beat together the cream cheese and butter until creamy. Add powdered sugar, lemon juice, zest, and vanilla extract; mix until smooth and fluffy.

8. Frost and Serve

Spread the frosting generously over the warm rolls. Serve immediately and enjoy the tangy-sweet perfection!

📝 Notes

• Using frozen raspberries? No need to thaw — this helps prevent excess moisture.

• Make ahead tip: Prepare the rolls, cover, and refrigerate overnight. Let them come to room temperature for 30–45 minutes before baking.

• Don’t skip the sourdough discard! It adds a unique flavor and tender texture even though it doesn’t act as a leavening agent here.

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Warm briefly before serving.

❓ FAQs

Q: Can I make these rolls without yeast?
A: You can try a longer, natural rise with active sourdough starter, but this discard version needs yeast for a consistent rise.

Q: Can I freeze the baked rolls?
A: Yes! Freeze unfrosted rolls in an airtight container for up to 3 months. Thaw and warm before adding frosting.

Q: What if I don’t have raspberries?
A: You can substitute blueberries, blackberries, or even chopped strawberries for a similar flavor profile.

Q: Can I make the frosting lighter?
A: Substitute Greek yogurt for half the cream cheese for a tangy, lighter version.

🧮 Nutrition Information

(Values are approximate and vary based on ingredients used.)

⚠️ Disclaimer

This recipe is intended for general home baking enjoyment. Always eat baked goods in moderation as part of a balanced diet. Be mindful of common allergens such as gluten, dairy, and eggs — substitute ingredients as needed based on your dietary restrictions or consult a healthcare professional for advice.