Sourdough Discard Cinnamon Roll Bites

Sourdough Discard Cinnamon Roll Bites

Gooey, Bite-Sized & Perfect for Easter Brunch!
These ultra-soft, pull-apart cinnamon roll bites are made with sourdough discard for a subtle tang and zero waste. Drizzled with cream cheese glaze, they’re the ultimate easy Easter brunch treat or coffee break snack.

Ingredients:

For the Dough:

  • 1 cup sourdough discard (unfed, 100% hydration)
  • 2 cups all-purpose flour (+ extra for dusting)
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • ¼ cup melted butter (or coconut oil)
  • ⅓ cup warm milk (or almond milk)

For the Filling:

  • ¼ cup softened butter
  • ½ cup brown sugar (packed)
  • 1 ½ tsp ground cinnamon

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp milk (adjust for desired consistency)

Instructions:

1. Prepare the Dough:

  1. In a large mixing bowl, combine the sourdough discard, melted butter, warm milk, sugar, salt, baking powder, and flour. Mix until a soft dough forms.
  2. Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth and elastic. Add a little more flour if the dough is too sticky.
  3. Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes. This allows the baking powder to activate and the dough to relax.

2. Assemble the Rolls:

  1. On a lightly floured surface, roll the dough into a rectangle about ¼-inch thick (approximately 12×9 inches).
  2. Spread the softened butter evenly over the dough, leaving a small border around the edges.
  3. In a small bowl, mix the brown sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough, pressing it down lightly to adhere.

3. Cut and Shape the Bites:

  1. Using a sharp knife or pizza cutter, slice the dough into 1-inch strips lengthwise, then cut each strip into 1-inch squares. You should have about 80-100 small pieces.
  2. Grease a muffin tin or mini muffin tin generously with butter or nonstick spray. Place 2-3 dough squares into each muffin cup, pressing them down slightly to fit.

4. Bake:

  1. Preheat your oven to 375°F (190°C).
  2. Bake the cinnamon roll bites for 10-12 minutes, or until golden brown and puffed up. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.

5. Make the Cream Cheese Glaze:

  1. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Gradually add milk, one tablespoon at a time, until the glaze reaches your desired drizzling consistency.

6. Glaze and Serve:

  1. Drizzle the cream cheese glaze generously over the warm cinnamon roll bites.
  2. Serve immediately while still warm, or store in an airtight container for up to 2 days.

Tips:

  • Make Ahead: Assemble the bites the night before, cover the muffin tin with plastic wrap, and refrigerate overnight. Bake as directed in the morning for fresh, warm rolls.
  • Customize: Add chopped nuts, raisins, or chocolate chips to the filling for extra flavor and texture.
  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 10-15 seconds to refresh.

Why You’ll Love It:
These bite-sized cinnamon rolls are soft, gooey, and packed with flavor thanks to the addition of sourdough discard. The cream cheese glaze adds a rich, tangy finish that perfectly complements the spiced filling. Plus, they’re adorable, easy to share, and perfect for any occasion—especially Easter brunch!