Sourdough Discard Cinnamon Roll Bites: Gooey, Quick, and Irresistible

Why Make This Recipe

Sourdough Discard Cinnamon Roll Bites are a fantastic way to use leftover sourdough discard. Not only do they taste amazing, but they also help reduce waste in your kitchen. These little bites are gooey, quick to prepare, and simply irresistible. They make a perfect snack or a delightful breakfast treat for you and your family.

How to Make Sourdough Discard Cinnamon Roll Bites

Ingredients:

• 1 cup sourdough discard (unfed, 100% hydration)
• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup melted butter or coconut oil
• 1/3 cup warm milk (dairy or plant-based)
• 1/4 cup softened butter (filling)
• 1/2 cup brown sugar (filling)
• 1 tablespoon ground cinnamon (filling)
• 1/2 teaspoon vanilla extract (filling)
• 4 ounces cream cheese, softened (glaze)
• 1/2 cup powdered sugar (glaze)
• 1 tablespoon milk (glaze)
• 1/2 teaspoon vanilla extract (glaze)

Directions:

1. Mix the sourdough discard, flour, sugar, salt, baking powder, melted butter, and warm milk to form a dough. Knead lightly for 2–3 minutes. Let it rest for 30 minutes.
2. Roll the dough out into a rectangle. Spread the softened butter evenly over the surface and sprinkle with brown sugar, ground cinnamon, and vanilla extract.
3. Roll the dough tightly into a log and slice it into 1-inch pieces.
4. Bake at 375°F for 18–20 minutes or air fry at 350°F for 10–12 minutes until golden.
5. Whisk together the glaze ingredients and drizzle it over the warm cinnamon roll bites before serving.

How to Serve Sourdough Discard Cinnamon Roll Bites

Serve these cinnamon roll bites warm, drizzled with the delicious cream cheese glaze. They are great on their own but pair nicely with a cup of coffee or tea. Enjoy them as a sweet treat for breakfast, brunch, or dessert!

How to Store Sourdough Discard Cinnamon Roll Bites

Keep any leftover cinnamon roll bites in an airtight container at room temperature for up to 2 days. If you want to store them longer, place them in the fridge for up to a week. You can also freeze them for up to 3 months. Just reheat before serving for a fresh taste.

Tips to Make Sourdough Discard Cinnamon Roll Bites

1. Make sure your sourdough discard is at room temperature for easier mixing.
2. If the dough feels too sticky, lightly dust with more flour while kneading.
3. For an extra gooey filling, consider adding nuts or raisins to the filling mixture.
4. Experiment with different spices, like nutmeg or cardamom, to create unique flavors.

Variation

You can switch up the flavor by using different extracts like almond or lemon instead of vanilla. If you want a chocolatey twist, sprinkle some chocolate chips in the filling!

FAQs

1. Can I use active sourdough starter instead of discard?
Yes, you can use an active starter, but it may affect the flavor and texture.

2. What can I do with leftover glaze?
You can keep leftover glaze in the fridge for up to a week and use it on other pastries or pancakes.

3. Can I make these bites ahead of time?
Yes, you can prepare the rolls, slice them, and refrigerate them overnight. Bake them in the morning for fresh cinnamon rolls!

Sourdough Discard Cinnamon Roll Bites

These gooey and delicious Sourdough Discard Cinnamon Roll Bites are perfect for using leftover sourdough discard, making them a delightful snack or breakfast treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 pieces

Course: Breakfast, Brunch, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 1 cup sourdough discard (unfed, 100% hydration) Ensure it’s at room temperature for easier mixing.
• 2 cups all-purpose flour, plus more for dusting Use additional flour if the dough feels too sticky.
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup melted butter or coconut oil
• 1/3 cup warm milk (dairy or plant-based)

Filling Ingredients

• 1/4 cup softened butter Spread evenly over the rolled dough.
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon vanilla extract For extra flavor.

Glaze Ingredients

• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Method

 

Preparation

1. Mix the sourdough discard, flour, sugar, salt, baking powder, melted butter, and warm milk to form a dough.
2. Knead lightly for 2–3 minutes.
3. Let the dough rest for 30 minutes.

Filling and Baking

1. Roll the dough out into a rectangle.
2. Spread the softened butter evenly over the surface and sprinkle with brown sugar, ground cinnamon, and vanilla extract.
3. Roll the dough tightly into a log and slice it into 1-inch pieces.
4. Bake at 375°F for 18–20 minutes or air fry at 350°F for 10–12 minutes until golden.

Glazing

1. Whisk together the glaze ingredients and drizzle it over the warm cinnamon roll bites before serving.

Notes

Serve warm, drizzled with the cream cheese glaze. Pairs nicely with coffee or tea. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze for up to 3 months.