Sourdough Discard Cinnamon Roll Bites are little pockets of soft, fluffy dough filled with sweet cinnamon and sugar. These bites are made using sourdough discard, which means you get all the flavor and a bit of tang without having to start a whole new batch of sourdough. They’re golden brown, slightly crispy on the outside, and melt-in-your-mouth tender inside with that classic cinnamon roll taste.
I love making these cinnamon roll bites because they’re such a clever way to use sourdough discard—it feels like no waste in the kitchen! Plus, they come together faster and smaller than regular cinnamon rolls, so they’re perfect for quick snacks or sharing at a party. I usually drizzle a little icing on top while they’re still warm, which makes them even more delicious and hard to stop eating.
These bites are one of my go-to treats when I want something sweet but don’t want to wait hours for dough to rise. They’re great with a cup of coffee or tea, and friends always ask for the recipe. It’s fun to watch everyone’s faces light up when they try these tasty little bites for the first time!
Key Ingredients & Substitutions
- Sourdough Discard
- This is the leftover starter that's usually thrown away. It adds a gentle tang and softness to the dough. If you don’t have any, you can substitute with equal parts plain yogurt or buttermilk for a bit of acidity.
- Flour
- All-purpose flour works best for a tender yet sturdy dough. For a more whole-grain flavor, try half whole wheat flour, but add a little extra liquid since it absorbs more moisture.
- Instant Yeast
- This helps the dough rise faster, balancing the discard. You can use active dry yeast but activate it in warm water before mixing.
- Butter
- Melted butter in the dough keeps it rich and soft. For the filling, softened butter blends easily with sugar and cinnamon to give classic flavor. You can use margarine if needed, but butter gives the best taste.
- Cinnamon & Sugar Filling
- Brown sugar gives a deep sweetness and moist texture. If you prefer a less sweet filling, reduce sugar or try coconut sugar for a subtle caramel hint.
- Glaze
- Powdered sugar with milk and vanilla makes a simple, sweet finish. Use any plant-based milk for dairy-free options, and adjust thickness by adding more or less milk.
How Do You Get Soft, Fluffy Dough with Sourdough Discard?
Working with sourdough discard can be tricky because it’s less active than a regular starter. Here’s how to handle your dough for soft, fluffy bites:
- Use warm liquids (milk and water) to help the yeast wake up and work quickly.
- Knead the dough gently but thoroughly for 5–7 minutes or until smooth. This develops gluten for structure.
- Rise your dough in a warm, draft-free spot covered with a towel or plastic wrap.
- Don’t rush the first rise; it needs to double in size for good texture.
- After rolling and cutting, give the bites another 30-minute rise so they’re soft and puffy before baking.
- Be careful not to overbake; remove them when tops are golden to keep them tender inside.
Equipment You’ll Need
- Mixing bowls – handy for mixing dough and filling separately.
- Rolling pin – helps you roll the dough evenly for perfect bites.
- Sharp knife or bench scraper – cuts the dough log into clean, even slices.
- Baking sheet or greased baking dish – bakes the cinnamon roll bites evenly.
- Parchment paper – prevents sticking and makes cleanup easy.
- Measuring cups and spoons – for accurate ingredient amounts.
Flavor Variations & Add-Ins
- Add chopped nuts (like pecans or walnuts) to the cinnamon filling for a crunchy texture.
- Swap cinnamon for pumpkin pie spice or pumpkin puree for a fall twist with warm flavors.
- Mix cream cheese into the glaze for a tangy, richer topping.
- Stir in mini chocolate chips inside the dough before rolling for a sweet surprise in every bite.
Sourdough Discard Cinnamon Roll Bites
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter discard (unfed)
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast
- ½ teaspoon salt
- ¼ cup warm milk (about 100–110°F)
- ¼ cup warm water
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Filling:
- ¼ cup unsalted butter, softened
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Time Needed:
This recipe takes about 20 minutes of active preparation, plus 1 to 1 ½ hours for the first rise and another 30 minutes for the second rise. Baking time is about 15 to 18 minutes, so plan for around 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, mix together the sourdough discard, warm milk, warm water, melted butter, and vanilla extract. Stir until combined.
Add the flour, sugar, instant yeast, and salt. Stir until a shaggy dough forms. Then, on a lightly floured surface, knead the dough for 5 to 7 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
2. Let the Dough Rise:
Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1 ½ hours, until it doubles in size.
3. Prepare the Filling and Shaping:
While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
After the dough has risen, roll it out on a floured surface into a 12×10 inch rectangle. Spread the cinnamon filling evenly over the dough.
Starting from one long side, roll the dough tightly into a log. Using a sharp knife, cut the dough into 1 to 1 ½ inch slices to create bite-sized rolls.
4. Second Rise and Bake:
Place the roll bites on a baking sheet lined with parchment paper or a greased baking dish. Space them slightly apart. Cover and let rise for another 30 minutes, until puffy.
Preheat your oven to 375°F (190°C). Bake the bites for 15 to 18 minutes, until the tops are golden brown.
5. Make the Glaze and Finish:
While the bites bake, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to achieve your preferred glaze thickness.
After baking, let the cinnamon roll bites cool for about 5 minutes before drizzling them generously with the glaze.
6. Enjoy!
Serve warm and enjoy these soft, sweet, and tangy little sourdough cinnamon roll bites!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight and bring it to room temperature before using. This helps the discard mix more easily into the dough.
Can I Make These Cinnamon Roll Bites Ahead of Time?
Absolutely! Prepare the dough and cinnamon filling, roll and slice the bites, then refrigerate them covered overnight. Let them come to room temperature and rise for about 30 minutes before baking the next day.
How Should I Store Leftover Cinnamon Roll Bites?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag or container for up to 1 month. Reheat in the oven or microwave before serving.
Can I Use Alternative Milk or Butter?
Yes! You can substitute dairy milk with any plant-based milk like almond or oat milk, and swap butter with margarine or coconut oil. Just keep in mind that these changes may slightly affect the flavor and texture.