The evening air had a crispness to it as I walked through the neighborhood on my way home. I passed by a small bakery, its warm light spilling out onto the street, and noticed a family standing outside. They were eagerly pointing at a sign for freshly baked cinnamon rolls.
The sweet smell of cinnamon and sugar floated through the air, reminding me of all the moments when a simple comfort food could bring people together. But what struck me most was how those rolls could be so comforting, not just because they tasted like home, but because of their ability to transform an ordinary day into something special.
I stopped in my tracks, suddenly inspired by the thought of a new twist on this classic treat. What if I could take that same homey feeling, add a bit of creativity, and turn it into something entirely unique? That’s when I thought about combining my love for sourdough and cinnamon rolls. It felt like the perfect marriage of tradition and innovation. It had that irresistible, warm bite you crave, with an added tang from the sourdough discard, making it so much more than just another cinnamon roll.
Short Description
These Sourdough Discard Cinnamon Roll Bites are a fun twist on traditional cinnamon rolls, using sourdough discard to create a soft, tender dough. With a cinnamon-sugar filling, they’re baked into bite-sized portions and topped with a rich cream cheese glaze. Perfect for breakfast or a sweet snack!
Key Ingredients
For the Dough:
- 1 cup sourdough discard (unfed, 100% hydration)
- 2 cups all-purpose flour (+ extra for dusting)
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp baking powder
- ¼ cup melted butter (or coconut oil)
- ⅓ cup warm milk (or almond milk)
For the Filling:
- ¼ cup softened butter
- ½ cup brown sugar (packed)
- 1 ½ tsp ground cinnamon
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk (adjust for desired consistency)
Tools Needed
- Large mixing bowl
- Muffin tin (regular or mini)
- Rolling pin
- Sharp knife or pizza cutter
- Medium bowl (for glaze)
- Electric mixer or hand whisk
Cooking Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the sourdough discard, melted butter, warm milk, sugar, salt, baking powder, and flour. Mix until a soft dough forms. If the dough feels too sticky, add a little more flour.
Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.
Step 2: Assemble the Rolls
Once the dough has rested, roll it out on a lightly floured surface into a rectangle about ¼-inch thick (approximately 12×9 inches). Spread the softened butter evenly over the dough, leaving a small border around the edges.
In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough, pressing it lightly to adhere.
Step 3: Cut and Shape the Bites
Using a sharp knife or pizza cutter, slice the dough into 1-inch strips lengthwise, then cut each strip into 1-inch squares. You should end up with about 80-100 small pieces.
Grease a muffin tin (regular or mini) generously with butter or nonstick spray. Place 2-3 dough squares into each muffin cup, pressing them down slightly to fit.
Step 4: Bake
Preheat your oven to 375°F (190°C). Bake the cinnamon roll bites for 10-12 minutes, or until golden brown and puffed up. Once done, remove from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.
Step 5: Make the Cream Cheese Glaze
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Gradually add milk, one tablespoon at a time, until the glaze reaches your desired consistency—thin enough to drizzle, but not too runny.
Step 6: Glaze and Serve
Drizzle the cream cheese glaze generously over the warm cinnamon roll bites. Serve immediately while still warm, or store in an airtight container for up to 2 days.
Why You’ll Love This Recipe
Deliciously Tangy: The sourdough discard gives these bites a unique tang, balancing perfectly with the sweet cinnamon filling and creamy glaze.
Quick & Easy: No need to wait for dough to rise—this recipe is straightforward, fast, and perfect for a weekend treat or even a mid-week snack.
Versatile: Perfect for breakfast, brunch, or as an afternoon pick-me-up. These bite-sized rolls are easy to share and hard to resist!
Mistakes to Avoid & Solutions
Dough Too Sticky: If your dough is too sticky to work with, add flour in small amounts, 1 tbsp at a time. Be careful not to add too much, as this will make the dough dry.
Over-Baking: Watch your bites carefully! Oven times vary, so keep an eye on them after 10 minutes. They should be golden brown, but not overly dark.
Under-Resting the Dough: Don’t skip the resting time—this gives the dough time to relax and makes it easier to roll out. It also ensures a better texture.
Glaze Too Runny: If your glaze is too runny, add more powdered sugar, 1 tbsp at a time, until it thickens to your liking.
Serving and Pairing Suggestions
Serve with Coffee or Tea: These bites are perfect with a hot cup of coffee or tea. They’ll complement your morning routine or make an afternoon treat even more special.
Pair with Fresh Fruit: The cinnamon and cream cheese glaze pair wonderfully with fresh fruit like berries, apples, or citrus.
Storage and Reheating Tips
Storage: Store leftover bites in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week.
Reheating: To reheat, simply pop the bites in the microwave for about 20-30 seconds, or warm them in the oven at 350°F for 5-7 minutes to restore their soft texture.
FAQs
1. Can I use a different type of milk?
Yes! You can swap the milk for almond milk, oat milk, or any other dairy-free milk if you prefer a non-dairy version.
2. Do I have to use sourdough discard?
While sourdough discard adds a unique tang, you can use regular milk or yogurt to substitute. However, you’ll miss the slight tang that sourdough provides.
3. Can I freeze these cinnamon roll bites?
Yes! After baking, let them cool completely and freeze in an airtight container. Reheat in the microwave or oven when ready to enjoy.
4. Can I make these ahead of time?
Absolutely! You can prepare the dough the night before and store it in the fridge. Let it come to room temperature before assembling the rolls.
5. Can I make these without a muffin tin?
Yes! If you don’t have a muffin tin, you can bake the bites on a parchment-lined baking sheet. Just make sure they’re spaced out so they don’t touch.
Tips & Tricks
Use Room Temperature Ingredients: For the best texture, make sure your butter and cream cheese are softened before mixing them with the dough or making the glaze.
Don’t Skip the Resting Time: Letting the dough rest allows the baking powder to activate and the dough to relax, making it much easier to roll out.
Recipe Variations
Vegan Cinnamon Roll Bites: Swap the butter for coconut oil and use almond milk in place of regular milk. Use a vegan cream cheese for the glaze, and you’ll have a fully plant-based treat.
Nutty Twist: Add a handful of chopped walnuts or pecans to the filling for added texture and flavor.
Spiced Glaze: Instead of a plain cream cheese glaze, you can add a pinch of cinnamon or nutmeg to the glaze to infuse extra warmth and spice.
Final Thoughts
What started as an experiment turned into a family favorite, and now, I get to share that same experience with all of you. These bites aren’t just about flavor—they’re about the little moments that make life sweeter. They’re perfect for breakfast, a midday snack, or as a treat to share with loved ones. And in the end, it’s the simple joy of making something from scratch that truly makes these bites special.
Sourdough Discard Cinnamon Roll Bites
Ingredients
For the Dough:
- 1 cup sourdough discard unfed, 100% hydration
- 2 cups all-purpose flour + extra for dusting
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp baking powder
- ¼ cup melted butter or coconut oil
- ⅓ cup warm milk or almond milk
For the Filling:
- ¼ cup softened butter
- ½ cup brown sugar packed
- 1 ½ tsp ground cinnamon
For the Cream Cheese Glaze:
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk adjust for desired consistency
Instructions
- In a large bowl, mix sourdough discard, melted butter, warm milk, sugar, salt, baking powder, and flour. Stir until a soft dough forms.
- If sticky, add more flour. Knead on a floured surface for 2-3 minutes until smooth. Cover and let rest for 15-20 minutes.
- Roll dough into a 12x9-inch rectangle. Spread softened butter on the dough, leaving a border. Mix brown sugar and cinnamon, then sprinkle evenly over the dough.
- Cut dough into 1-inch strips, then slice into 1-inch squares (about 80-100 pieces). Grease a muffin tin and place 2-3 dough squares into each cup, pressing down slightly.
- Preheat oven to 375°F (190°C). Bake for 10-12 minutes, or until golden and puffed. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth. Add milk, one tablespoon at a time, until the glaze reaches a drizzling consistency.
- Drizzle the cream cheese glaze over the warm bites and serve immediately, or store in an airtight container for up to 2 days.
