Sourdough Discard Cinnamon Roll Bites
Sourdough Discard Cinnamon Roll Bites are little pockets of soft, fluffy dough swirled with sweet cinnamon and sugar. They’re perfect for using up that extra sourdough starter you might have,…
Tip: save now, cook later.Sourdough Discard Cinnamon Roll Bites are little pockets of soft, fluffy dough swirled with sweet cinnamon and sugar. They’re perfect for using up that extra sourdough starter you might have, turning it into something that smells amazing while it bakes. These bites are just the right size for snacking, and their sweet cinnamon filling makes them a comforting treat anytime.
I love making these because they are such a fun twist on regular cinnamon rolls — and they’re so easy to share! You don’t have to worry about shaping big rolls or waiting for them to rise forever. I usually pop them on a baking sheet, drizzle some glaze on top, and watch everyone smile as they dig in. Plus, using sourdough discard means nothing goes to waste, which makes me feel pretty good about dessert.
These cinnamon roll bites are great for breakfast, a midday snack, or even a casual party treat. I like to serve them warm straight from the oven, maybe with a cup of coffee or tea nearby. There’s something about that melty cinnamon sugar filling that makes the whole kitchen cozy and inviting. If you’re like me, you’ll find yourself sneaking one or two when no one’s looking!
Key Ingredients & Substitutions
Sourdough Starter Discard: Using discard adds a mild tang and reduces waste. If you don’t have discard, you can substitute with 1 cup plain yogurt or buttermilk, but the flavor will be less tangy.
Flour: All-purpose flour works best for a tender but sturdy dough. You can try whole wheat, but the texture will be denser. For gluten-free, experiment with a 1-to-1 blend made for baking.
Leavening (Baking Powder & Baking Soda): These help the bites rise since discard isn’t always active. Make sure they’re fresh for the best puff.
Butter & Sugar: Butter keeps the dough soft and adds flavor. You can swap brown sugar in the filling with coconut sugar for a deeper note, or use vegan butter for dairy-free.
Buttermilk: Adds moisture and tang. If unavailable, mix milk with a splash of lemon juice or vinegar to mimic its effect.
Cinnamon: The star of the filling. Feel free to add a pinch of nutmeg or ground cloves for extra warmth.
Glaze: Powdered sugar mixed with milk and vanilla keeps it simple and sweet. For a richer option, add cream cheese or swap milk with almond milk.
How Can I Roll and Cut the Dough Perfectly for Even Cinnamon Roll Bites?
Rolling and cutting the dough evenly makes the bite-sized rolls look nice and bake uniformly.
- Roll the dough out on a lightly floured surface to about a 12×10-inch rectangle. Try to avoid rolling too thin; about 1/4 inch thickness works well.
- Spread the cinnamon sugar filling evenly but don’t overload, or it may leak.
- Roll tightly but gently along the long edge to create a compact log without squishing the dough.
- Use a sharp knife or unflavored dental floss for cutting. Dental floss slides cleanly through without squashing the roll.
- Cut into 12 equal pieces for consistent size. A gentle sawing motion helps keep edges neat.
- Place the bites spaced slightly apart to allow room for rising and to keep them from sticking too much.
This technique helps keep the spiral shape defined and makes your cinnamon roll bites look and taste great every time!
Equipment You’ll Need
- Mixing bowls – you’ll need at least two for wet and dry ingredients to keep things simple and neat.
- Rolling pin – helps you roll the dough evenly into a rectangle for perfect bites.
- Sharp knife or dental floss – cuts the rolled dough neatly without squashing the rolls.
- Baking sheet or small baking dish – for placing the cinnamon roll bites evenly so they bake well.
- Whisk – makes mixing the glaze smooth and lump-free quick and easy.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts to the filling for extra crunch and nuttiness.
- Mix mini chocolate chips into the cinnamon sugar spread for a sweet twist that melts while baking.
- Swap cinnamon with pumpkin pie spice for a cozy flavor perfect in fall or winter.
- Stir a tablespoon of orange zest into the glaze for a fresh citrus pop that brightens the bites.
Sourdough Discard Cinnamon Roll Bites
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ cup buttermilk (or whole milk)
- 1 large egg
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Filling:
- ¼ cup unsalted butter, softened
- ⅓ cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Time You’ll Need
Preparing and assembling these cinnamon roll bites will take about 15-20 minutes. Baking time is around 20-25 minutes. Plan for 5 minutes of cooling and glazing before serving. Overall, about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Dough
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar. In a separate bowl, mix the sourdough discard, melted butter, buttermilk, egg, and vanilla until well combined. Pour the wet ingredients into the dry and stir just until a soft dough forms. Don’t overmix.
2. Roll and Fill
On a lightly floured surface, roll the dough into about a 12×10-inch rectangle. Mix the softened butter, brown sugar, and cinnamon in a small bowl until combined. Spread this evenly over the rolled dough.
3. Shape and Bake
Starting with the long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to cut the log into 12 equal bites. Place the bites on a greased or parchment-lined baking sheet or dish, spaced about ½ inch apart. Bake at 375°F (190°C) for 20-25 minutes until golden and cooked through.
4. Glaze and Serve
While the bites bake, whisk together powdered sugar, milk, and vanilla for the glaze. Let the bites cool for 5 minutes after baking, then drizzle the glaze over the top. Serve warm and enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just be sure to thaw it completely in the fridge overnight before using. Bring it to room temperature before mixing so it mixes smoothly into the dough.
Can I Make These Cinnamon Roll Bites Ahead of Time?
Absolutely! You can prepare and assemble the bites, then refrigerate them covered for up to 24 hours before baking. Just let them come to room temperature for about 20 minutes before baking as directed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to warm them up before serving.
Can I Substitute Buttermilk in the Dough?
Yes! If you don’t have buttermilk, mix ½ cup milk with 1 tablespoon lemon juice or vinegar and let it sit 5 minutes to thicken slightly. This makes a great buttermilk substitute for moisture and tang.