Go Back Email Link

Sourdough Discard Cinnamon Roll Bites

These Sourdough Discard Cinnamon Roll Bites use sourdough discard for a soft, tender dough with a cinnamon-sugar filling. Baked into bite-sized portions and topped with a creamy glaze, they’re perfect for breakfast or a sweet snack!
Print Recipe Pin Recipe

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.