Sourdough Discard Cinnamon Roll Bites
These sourdough discard cinnamon roll bites are the perfect solution for your extra starter. They’re soft, buttery, and packed with cinnamon sugar goodness—without any of the waste.
You get all the flavor of classic cinnamon rolls in a bite-sized form that’s easier to make and even more fun to eat. No kneading, no waiting for dough to rise for hours, just simple mixing and baking.
Whether you’re meal prepping breakfast or need a sweet snack, these little bites deliver big on taste while using up that discard sitting in your fridge.
Why You’ll Love This Recipe
Using sourdough discard means zero waste and maximum flavor. These bites have a subtle tang that balances perfectly with the sweet cinnamon filling.
They’re ready in under an hour, which is a game-changer if you’ve ever made traditional cinnamon rolls. The texture is tender and fluffy, with crispy caramelized edges that make them irresistible.
Plus, they freeze beautifully. Make a double batch and you’ll have grab-and-go breakfast treats for weeks.
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Ingredients You’ll Need
The base of these bites is simple pantry staples plus your sourdough discard. You probably have everything already.
For the dough, you’ll need all-purpose flour, sourdough discard, butter, sugar, baking powder, baking soda, and salt. The leavening agents give you that fluffy rise without the long fermentation.
The filling is classic: softened butter, brown sugar, and plenty of cinnamon. Don’t skip the cream cheese glaze—it takes these from good to bakery-level amazing.
For the dough:
For the filling:
For the glaze:
How to Make Sourdough Discard Cinnamon Roll Bites
The process is surprisingly simple. You’ll mix, roll, cut, and bake—no fancy techniques required.
Start by combining your wet ingredients, then fold in the dry. The dough will be soft and slightly sticky, which is exactly what you want.
Roll it out into a rectangle, spread the filling, roll it up, and slice into bite-sized pieces. A sharp knife or dental floss works best for clean cuts.
Sourdough Discard Cinnamon Roll Bites
Course: Dessert, BreakfastCuisine: AmericanDifficulty: Easy24
bites20
minutes18
minutes38
minutesIngredients
- Dough:
1 cup (240g) sourdough discard, unfed
2 cups (250g) all-purpose flour
¼ cup (50g) granulated sugar
6 tablespoons (85g) unsalted butter, melted
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
- Filling:
4 tablespoons (57g) unsalted butter, softened
½ cup (100g) brown sugar, packed
2 teaspoons ground cinnamon
- Glaze:
4 oz (113g) cream cheese, softened
½ cup (60g) powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Directions
- Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper or grease lightly.
- Make the dough: In a large bowl, whisk together sourdough discard, melted butter, and sugar until smooth.
- Add dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, and salt. Add to wet ingredients and stir until a soft dough forms. Don’t overmix.
- Roll the dough: Turn the dough onto a lightly floured surface. Roll into a 12×16-inch rectangle, about ¼-inch thick.
- Add filling: Spread softened butter evenly over the dough. Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
- Roll and slice: Starting from the long side, tightly roll the dough into a log. Use a sharp knife or dental floss to cut into 24 equal pieces (about ¾-inch thick).
- Arrange and bake: Place bites cut-side up in the prepared pan, leaving small gaps between them. Bake for 16-18 minutes until golden brown and puffed.
- Make the glaze: While bites bake, beat cream cheese, powdered sugar, milk, and vanilla until smooth and creamy.
- Glaze and serve: Let bites cool for 5 minutes, then drizzle or spread glaze over warm bites. Serve immediately.
Notes
- Sourdough discard tips: Use unfed discard straight from the fridge. It can be up to a week old. The more sour your discard, the more tang in your bites.
Cutting hack: For perfectly even bites, use unflavored dental floss. Slide it under the log, cross the ends over the top, and pull tight.
Storage: Store in an airtight container at room temperature for 2 days, refrigerate for 5 days, or freeze unfrosted bites for up to 3 months.
Make it vegan: Use vegan butter and replace cream cheese with vegan cream cheese alternative.
| Nutrition Facts | Per Serving (1 bite) |
|---|---|
| Calories | 103 kcal |
| Total Fat | 4 g |
| Sugars | 7 g |
| Protein | 1 g |
| Dietary Fiber | 1 g |
Tips for Perfect Results
Room temperature ingredients make mixing easier and create a more uniform texture. Let your butter and cream cheese sit out for 30 minutes before starting.
Don’t overwork the dough. Mix just until combined to keep the bites tender and light, not tough.
Space the bites evenly in your baking pan with a little room between each one. They’ll puff up and get those delicious crispy edges while staying soft in the center.
Pro tips:
Storage and Make-Ahead Instructions
These bites stay fresh at room temperature for 2 days in an airtight container. Just reheat for 10 seconds in the microwave.
For longer storage, refrigerate them for up to 5 days. The glaze may firm up, but they’ll still taste amazing.
Freeze unfrosted bites in a freezer bag for up to 3 months. Thaw overnight in the fridge, warm them up, and add fresh glaze before serving.
Variations to Try
Swap brown sugar for maple sugar and add chopped pecans to the filling for a maple pecan version. Drizzle with maple glaze instead of cream cheese.
Make them extra indulgent by mixing mini chocolate chips into the cinnamon filling. The chocolate melts into gooey pockets of goodness.
For a fall twist, add ½ teaspoon of pumpkin pie spice to your cinnamon mixture and use a maple cream cheese glaze.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, you can use active starter, but discard works best for this recipe since it adds tang without making the bites too sour. Active starter may make them slightly more sour and doesn’t need to be u0022discarded,u0022 so it’s less efficient. The texture will be the same either way.
Why are my cinnamon roll bites dense instead of fluffy?
Overmixing the dough is the most common cause. Mix just until the ingredients come together—the dough should be slightly shaggy. Also, make sure your baking powder and baking soda are fresh (less than 6 months old) for proper rise.
Can I make the dough ahead of time?
Absolutely. Prepare the dough, roll it with filling, slice into bites, and refrigerate unbaked for up to 24 hours. Let them sit at room temperature for 15 minutes before baking, and add 2-3 minutes to the bake time. You can also freeze unbaked bites and bake from frozen (add 5 minutes).
