Name: Sourdough Discard Cinnamon Roll Bites
Prep time: 20 min
Cook time: 40 min
Ingredients: 1/4 cup (57g) salted butter (softened); 1 egg yolk; 1/2 cup (120g) sourdough discard (100% hydration); 1 cup (240g) milk or buttermilk; 1 tsp vanilla extract; 3 1/4 cups (400g) all-purpose flour; 1/4 cup (50g) granulated white sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine sea salt; 1/2 cup (113g) salted butter (melted); 3/4 cup (150g) brown sugar; 1/3 cup (65g) granulated white sugar; 1 Tbsp ground cinnamon; 1/2 Tbsp all-purpose flour; 1/4 cup (65g) heavy cream; 1 oz (28g) cream cheese, softened; 1 Tbsp (14g) salted butter, softened; 1/2 cup (60g) powdered sugar; 3-4 Tablespoons milk; 1 tsp vanilla

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When I make cinnamon rolls, every one wants that center bite. This recipe was created to satisfy that craving- that perfect soft gooey center smothered in brown sugar cinnamon glaze, and topped with sweet cream cheese icing. With no kneading, no rise time, and no fuss, these Sourdough Discard Cinnamon Roll Bites are fast, bite-sized, and ready in under an hour. These little bites aren’t just delicious, they’re dangerous.

Why You’ll Love This Recipe:

A great way to use up unwanted discard, this recipe uses simple pantry ingredients and has no rise time required thanks to baking soda and baking powder. Just mix, roll, dip, and bake.

You can prep this dough ahead or bake these bites right away, either way this recipe is sure to fit your busy schedule but yield delicious results. These bites are perfect for snacking on and sharing (or not sharing!).

As an amazon affiliate this post may contain affiliate links, which means I may receive a commission for qualifying purchases. I will only recommend products that I personally love and use.

Tools You’ll Need:

Measuring cups and spoons– to measure smaller ingredients.
Digital kitchen scale (optional)- for accurate measurements.
Mixing bowls- to mix dough and icing, and to hold butter and cinnamon sugar coating.
Rolling pin- to roll out your dough.
Sharp knife or pizza wheel- to cut dough into bite sized shapes.
9 inch cast iron skillet or pie pan- I love this cast iron skillet linked here.
Hand beaters- to beat icing.

Gather Your Ingredients:

Salted butter – Adds richness and tenderness to the dough. Coats the bites to adhere the cinnamon sugar coating.
Egg Yolk– Adds richness to the dough.
Sourdough discard– Adds moisture and flavor to your dough. Can be used fed, past peak, or straight from the fridge.
Whole milk – Adds moisture to the dough, aiding in tenderness. Can be substituted for buttermilk.
Vanilla extract – Adds depth of flavor to rolls and icing.
All-purpose flour – Provides structure and stability. You can substitute bread flour but I like the softness all-purpose gives the dough.
Baking powder – Helps with lift and rise.
Baking soda – Balances acidity from the sourdough discard.
Sea salt – Enhances overall flavor and balances the sweetness.
Granulated sugar – Adds sweetness and helps with browning.
Brown sugar – Adds sweetness and caramel texture to the filling.
Ground cinnamon – adds warmth and spice to the coating.
Cream cheese– Creates a creamy, tangy icing drizzle reminiscent of classic cinnamon rolls. Don’t use cream cheese spread.
Heavy Cream- to lock in moisture in bites while baking.
Powdered sugar – Sweetens and thickens the glaze. Do not use granulated sugar in the glaze or it will be grainy.

Step-by-step Instructions

Step 1: Mix the Dough

In a bowl, add the milk. Microwave for 30 seconds to gently warm.

Add the butter, sourdough discard, vanilla, and egg yolk to the milk. Whisk together loosely, it’s okay if you have a few lumps of butter and discard. The goal is just to break up the butter and discard into bits.

Add the flour, sugar, baking powder, baking soda, and salt to the bowl.

Mix with your hands or a dough spatula until you bring the dough together, it should form a ball.

Whisk together — Add wet ingredients to a bowl

Overnight Fermentation: if you want this dough to ferment overnight, simply cover the dough with plastic and allow to rest in the refrigerator overnight. When you’re ready to shape the bites, remove from the refrigerator and proceed.

Step 2: Shape the Bites and Bake

Preheat your oven to 350 F. Lightly oil your cast iron dish or pie pan to make sure the bites don’t stick.

In a microwave safe dish, melt the butter for dipping the bites. Set aside.

In another bowl, mix together the brown sugar, white sugar, cinnamon, and flour to coat the bites. This melts with the butter into the most delicious gooey filling.

Flour a clean work surface, and turn the dough out onto the prepared surface.

Roll out the dough into a rough rectangle, about 1/2 inch thickness. This doesn’t need to be perfect!

Using a sharp knife or pizza wheel, cut the dough into eight 1 inch strips vertically. Repeat this step the other way, cutting the dough into 1 inch squares cutting horizontally as pictured below. You should have roughly 50 squares.

Roll our your dough to 1/2 inch thickness

Roll each square in your hands to from little balls, then coat each ball in the melted butter and toss in the cinnamon sugar coating.

Line the bites into your prepared pie pan or cast iron skillet. Squeeze them all in together!

Dip bites in melted butter — Roll the squares into balls

Pour the remaining butter on top of the bites, and sprinkle with more of the cinnamon sugar blend.

Pour cream over the top of the bites to lock in moisture. This turns into the most lovely caramelized sauce!

Transfer the bites to the preheated oven and bake for 35-40 minutes. Bites are done when you touch the center of the pan with your finger and the bites are firm.

Step 3: Glaze the Bites

While the bites bake, prepare the cream cheese glaze.

Place the cream cheese and softened butter to a bowl, and beat on high with hand mixers until smooth.

Add the vanilla and powdered sugar to the bowl, and beat into the icing.

Drizzle in milk 1 Tablespoon at at time to the glaze, until the consistency is runny and can easily drizzle on top of the bites.

Drizzle glaze over the warm bites and serve!

Yields 50-60 bites

How to Store:

Room temperature- Store covered at room temperature for 1–2 days.

Refrigerator- Store in the refrigerator up to 5 days. Gently reheat to enjoy.

FAQ’S:

Can I make these ahead?

Yes! Shape the bites and place in the pan, cover tightly, and refrigerate overnight. Add cream and bake in the morning.

Do I need active starter?

Nope. This is a discard recipe. Baking powder + soda are your main rising agents.

Can I double this?

Yes! Bake in a 9×13 pan. Increase bake time by 3–6 minutes.

If you enjoyed this recipe, drop a comment and don’t forget to try my other sourdough discard recipes!

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