Mini rolls, major flavor—and a smart way to use that discard!
Before we dive in—thank you for being here. Whether you’re knee-deep in sourdough baking or just dipping a toe into the discard world, I’m so happy you stopped by. Today, I’m sharing a recipe that feels like a warm hug and a sweet reward for your sustainable kitchen habits: Sourdough Discard Cinnamon Roll Bites!
They’re soft, golden, gooey, and honestly… dangerously poppable. I dare you to eat just one.
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What Are Sourdough Discard Cinnamon Roll Bites?
These tiny, muffin-tin-style cinnamon rolls are made with unfed sourdough discard, giving them a delicate tang that balances their cinnamon-sugar swirl like a dream. Think of them as your favorite cinnamon rolls, but mini—perfect for brunch platters, holiday trays, or weekday snack sneaks. No long proofing or yeast required!
Why You’ll Love This Recipe
- 🥄 No yeast or rise time—bake them right away!
- 🧡 Uses up sourdough discard—waste not, snack more.
- 🍬 Sweet and tangy—the discard balances all that cinnamon sugar.
- 🧁 Mini size = maximum cuteness—perfect for sharing (or not).
- 🧑🍳 Beginner-friendly—no fancy tools, no stress.
What Do They Taste Like?
Buttery-soft bites layered with warm cinnamon and brown sugar, then topped with a drizzle of vanilla glaze. The sourdough discard doesn’t overpower; instead, it adds the perfect bit of tang that makes the sweetness pop. Every bite is golden on the outside, tender inside, and laced with that cozy, irresistible cinnamon roll flavor.
Benefits of These Mini Bites
- ✅ Great way to use sourdough discard
- ✅ Quick bake (only 12–15 minutes!)
- ✅ Easily portable and shareable
- ✅ Freezer-friendly!
- ✅ Customizable glaze or toppings
🛒 Ingredients
For the Dough:
- 1 cup all-purpose flour
- 1/2 cup sourdough discard (unfed)
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into small cubes
- 1/4 cup milk (add more if needed)
For the Filling:
- 2 tablespoons unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
For the Glaze (Optional but SO worth it!):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
🧰 Tools You’ll Need
- Mixing bowl
- Pastry cutter or your fingers
- Rolling pin
- Mini muffin pan
- Measuring spoons & cups
- Small whisk or fork for glaze
Possible Additions & Substitutions
- Add-ins: Try chopped nuts or mini chocolate chips in the filling.
- Flavor twists: Swap cinnamon for pumpkin spice or chai spice.
- No sourdough? You can sub with Greek yogurt or buttermilk, but you’ll miss that tangy touch!
- Vegan-friendly: Use plant-based milk and butter alternatives.
👩🍳 How to Make Them (Step-by-Step)
1. Prep Your Oven & Pan
Preheat to 375°F (190°C). Lightly grease a mini muffin pan or line with mini muffin papers.
2. Mix the Dough
In a bowl, stir together flour, sugar, baking powder, baking soda, and salt. Cut in cold butter with fingers or a pastry cutter until the texture is crumbly.
Add sourdough discard and milk. Stir just until a soft, slightly sticky dough forms. If needed, add a splash more milk.
3. Roll & Fill
Turn the dough onto a floured surface and gently knead a few times. Roll it into a 9×6-inch rectangle.
Spread softened butter over the surface. Sprinkle evenly with brown sugar and cinnamon.
4. Roll Up & Slice
Tightly roll the dough from the long edge to form a log. Slice into 18–20 mini rolls (about 1/2 inch thick).
5. Bake
Place the slices cut-side up into your prepared muffin tin. Bake for 12–15 minutes until puffed and golden.
6. Cool & Glaze
Let the bites cool slightly. Then whisk together powdered sugar, milk, and vanilla until smooth, and drizzle over the warm bites.
🍽 What to Serve With Cinnamon Roll Bites
- Fresh fruit or fruit salad
- Hot coffee or spiced tea
- A dollop of whipped cream
- Breakfast casseroles for a savory balance
- Mimosas or chai lattes for a cozy brunch vibe
🍩 Tips for the Best Bites
- Chill the butter for flaky, tender dough.
- Don’t overmix! Gentle handling = soft texture.
- Line your mini muffin pan if you want easier cleanup.
- Glaze while warm for that melty drizzle magic.
🧊 Storage Instructions
- Room Temp: Store in an airtight container up to 2 days.
- Fridge: Keeps well up to 5 days.
- Freezer: Freeze after baking (before glazing) for up to 1 month. Reheat in the oven and glaze fresh!
❓ FAQs
Can I use fed sourdough starter instead of discard?
Yes, but it may rise slightly more and be less tangy. The flavor will still be lovely!
Can I double the batch?
Absolutely! These disappear fast, so doubling is always a smart move.
Do I have to glaze them?
Nope! But the glaze adds that classic cinnamon roll finish. You can also dust with powdered sugar instead.
Can I make them ahead of time?
Yes! Prepare and slice the rolls, then refrigerate overnight and bake fresh in the morning.
💬 Let’s Wrap This Up
These sourdough discard cinnamon roll bites are the perfect mix of resourcefulness and indulgence. You get to use up your discard and treat yourself—win-win! They’re easy, customizable, and sure to become a go-to favorite in your kitchen.
🥧 More Sourdough-Sweet Treats to Try
- Sourdough Discard Apple Fritters
- Mini Sourdough Banana Muffins
- Sourdough Snickerdoodle Cookies
📸 Made This Recipe?
I love seeing your kitchen magic! Leave a review below or share your cinnamon roll bite photos on Pinterest. Tag me so I can see your beautiful bakes!
🔍 Nutritional Information (Per Bite, Approx.)
- Calories: ~90
- Fat: 4g
- Carbs: 13g
- Sugar: 7g
- Protein: 1g
Thanks for baking with me—until next time, keep that sourdough discard close and your cinnamon sugar closer! 🍥💛
Sourdough Discard Cinnamon Roll Bites
Ingredients
Method
- Preheat the oven to 375°F (190°C) and lightly grease a mini muffin pan or line with mini muffin papers.
- In a bowl, stir together flour, sugar, baking powder, baking soda, and salt.
- Cut in cold butter until the texture is crumbly. Add sourdough discard and milk, stirring just until a soft, slightly sticky dough forms.
- If needed, add a splash more milk.
- Turn the dough onto a floured surface and gently knead a few times. Roll it into a 9×6-inch rectangle.
- Spread softened butter over the surface, then sprinkle with brown sugar and cinnamon.
- Tightly roll the dough from the long edge to form a log, then slice into 18–20 mini rolls (about 1/2 inch thick).
- Place the slices cut-side up in the prepared muffin tin and bake for 12–15 minutes until puffed and golden.
- Let the bites cool slightly. Whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the warm bites.
