Print

Sourdough Discard Cinnamon Roll Bites

A white dish overflowing with freshly baked sourdough discard cinnamon roll bites drizzled with white icing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make small, flavorful cinnamon roll bites using your extra sourdough discard. This recipe offers a sweet treat without needing commercial yeast.

Ingredients

Scale
  • 1 cup active sourdough discard
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 tablespoons milk or water
  • 1/4 cup packed brown sugar (for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • 1 tablespoon melted unsalted butter (for filling)
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon milk or cream (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Combine the sourdough discard, flour, granulated sugar, baking soda, and salt in a medium bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Add the milk or water, mixing until a shaggy dough forms. Do not overmix.
  3. Turn the dough out onto a lightly floured surface. Knead briefly, about 5 times, until it comes together.
  4. Roll the dough into a rectangle approximately 8 inches by 6 inches.
  5. In a small bowl, mix the brown sugar, cinnamon, and melted butter for the filling. Spread this mixture evenly over the dough rectangle.
  6. Starting from the long edge, roll the dough tightly into a log.
  7. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces (the bites).
  8. Place the bites cut-side up in a lightly greased 8×8 inch baking pan.
  9. Cover the pan loosely with plastic wrap and let the bites rest at room temperature for 1 to 2 hours. They will puff slightly.
  10. Preheat your oven to 375 degrees Fahrenheit.
  11. Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
  12. While the bites cool slightly, whisk together the powdered sugar, milk, and vanilla extract for the glaze.
  13. Drizzle the glaze over the warm cinnamon roll bites before serving.

Notes

  • If your discard is very wet, you may need to add 1 extra tablespoon of flour to the dough mixture.
  • For a tangier flavor, use a more mature sourdough discard.
  • You can bake these in a muffin tin for more defined individual rolls.

Nutrition

Find it online: https://cheffinity.com/sourdough-discard-cinnamon-roll-bites/