Name: Sourdough Discard Cinnamon Roll Pull-Apart Christmas Tree
Prep time: 30 min
Cook time: 30 min
Ingredients: ¼ (57g) cup salted butter ( softened); 1 egg yolk; ½ (120g) cup sourdough discard (100% hydration); 1 (240g) cup milk (or buttermilk); 1 tsp vanilla extract; 3¼ (400g) cups all-purpose flour; ¼ (50g) cup granulated sugar; 1 tsp baking powder; ½ tsp baking soda; ½ tsp fine sea salt; ½ (113g) cup salted butter ( melted); ¾ (150g) cup brown sugar; ⅓ (65g) cup granulated sugar; 1½ Tbsp ground cinnamon; 2 (15g) Tbsp all-purpose flour; 2-3 (30g) tbsp heavy cream; 1 (28g) oz cream cheese (softened); 1 (14g) Tbsp salted butter ( softened); ½ (60g) cup powdered sugar; 3-4 Tbsp whole milk; 1 tsp vanilla extract

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Sourdough Discard Cinnamon Roll Pull-Apart Christmas Tree

Cinnamon rolls are a classic Christmas staple, and I wanted to create a version that felt festive and special without taking over your entire morning. This Sourdough Discard Cinnamon Roll Pull-Apart Christmas Tree is exactly that. The dough comes together quickly, shapes beautifully, and bakes up soft and gooey in the center while still holding its festive tree shape. Drizzled with an easy cream cheese glaze, it looks bakery-level impressive but tastes like nostalgic Christmas morning comfort.

Why You’ll Love This Recipe

Easy to make and shape- this recipe comes together quickly with simple ingredients and it’s so fun to shape into a festive Christmas tree. It’s perfect for sharing and always a crowd-pleaser.
All the gooey centers- every pull-apart bite is soft, buttery, and cinnamon-sugar coated just like the center of a cinnamon roll.
Perfect for sourdough discard– Have discard sitting in the frig? This recipe is a delicious way to use it up. You can even let the dough rest overnight in the fridge for extra fermentation and easy prep.
No rise required- Baking soda and baking powder do all the work here, so there’s no proofing or waiting. Just mix, shape, and bake.
Make-ahead friendly- The dough can be easily prepped ahead of time, making this an easy win for busy Christmas mornings.

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Tools You’ll Need:

Large mixing bowl or stand mixer bowl- for mixing your dough.
Stand Mixer (optional)- for mixing dough.
Hand beaters- for mixing the glaze.
Kitchen Scale (optional)– for precise measurements and to weigh dough balls.
Measuring cups and spoons– for measuring ingredients.
Whisk- to combine ingredients.
Microwave Safe Bowl- to melt butter.
Small mixing bowls- for cinnamon sugar coating and cream cheese glaze.
Bench Knife- to cut dough into desired sizes. I love this one linked here.
Parchment Paper- to line the baking sheet to avoid sticking.
Baking Sheet- to bake the Christmas tree.
Pastry Brush- to brush star with cream.

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 coating.
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. Cover the bowl and chill the dough for 30 minutes to let the dough rest and make the dough easier to shape.

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 Tree and Bake

Preheat your oven to 350°F (175°C) and line a cookie baking sheet with parchment and spray with cooking spray.

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 it.

Divide the dough into 31 equal pieces (about 25–27g each). Roll each piece into a smooth ball, pinching the seams underneath. Dip each dough ball into melted butter, then roll generously in the cinnamon sugar mixture. Set aside.

To shape the Christmas tree, arrange the dough balls on a parchment-lined baking sheet in rows. Start with 7 balls on the bottom row, then 6, 5, 4, 3, 2, and 1 ball at the top to form the tree shape.

Place 2 dough balls at the base of the tree to create the trunk. If desired, use any remaining dough to flatten and shape a small star or bow to place at the top.

Once shaped, gently nudge the dough balls closer together so they’re just touching.

Brush the entire tree with heavy cream, then transfer to the preheated oven to bake.

Brush with cream and bake — Arrange the bites to form a tree

Bake the Christmas tree for 30 minutes, the tree is done when you touch the center of the pan with your finger and the bites are firm and internal temperature should read between 190-195 F in the center.

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 Christmas tree and serve with extra glaze for dipping. I decorated my tree with cranberries and sprigs of rosemary for an extra festive touch. Enjoy!

Yields 1 Pull-Apart Tree (31 bite sized balls)

How to Store:

Room temperature- Store covered at room temperature for 1–2 days. Gently reheat to enjoy!

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

FAQ’S:

Can I make these ahead?

Yes! Shape the tree into 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.

If you enjoyed this recipe, drop a comment and don’t forget to try more of my festive sourdough discard recipes like this Sourdough Discard Pull-Apart Garlic Roll Wreath or my Sourdough Discard Star Bread!