why make this recipe

I love recipes that rescue sourdough discard. These little bites are quick. They are soft, gooey, and cinnamon-sweet. You get all the cozy flavors of a cinnamon roll in a tiny, poppable form. If you like warm bites with a tender crumb, you will love them. I often serve them with easy sourdough cinnamon rolls for a full brunch spread.

how to make Gooey Sourdough Discard Cinnamon Roll Bites

Ingredients:
1 cup sourdough discard (unfed)
1 1/4 cups all-purpose flour
1/4 cup plain yogurt or milk
1 egg
2 tbsp sugar
1/4 cup melted butter or oil
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1 1/2 tsp cinnamon
2 tbsp melted butter (for rolling)
3/4 cup powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract

Gooey Sourdough Discard Cinnamon Roll Bites

Directions:

Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper cups.
In a bowl, whisk together the sourdough discard, yogurt, egg, sugar, and melted butter.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Gently mix the dry ingredients into the wet until just combined. You want a soft, scoopable dough.
In a small bowl, mix the brown sugar and cinnamon together.
Scoop about 1.5 tablespoons of dough, roll them lightly in melted butter, then toss them in the cinnamon sugar mix.
Place the dough balls into your muffin cups.
Bake for 12–15 minutes until they’re golden and puffed up.
While they cool, whisk together the glaze ingredients and drizzle it over those warm bites.

how to serve Gooey Sourdough Discard Cinnamon Roll Bites

Serve them warm from the oven. The glaze soaks into the top and keeps them gooey. Pop them right into your mouth. They pair well with coffee or a nice chai. I also like offering a few alongside baked sourdough doughnuts for a cinnamon-lover’s plate.

how to store Gooey Sourdough Discard Cinnamon Roll Bites

Let them cool fully before storing. Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 1 month. Warm frozen bites in a low oven for a few minutes to refresh.

tips to make Gooey Sourdough Discard Cinnamon Roll Bites

Use unfed discard for the best texture. Don’t overmix the dough. A few lumps are fine. Scoop the dough with a small cookie scoop for even bites. Roll quickly in melted butter so the cinnamon sugar sticks well. If you want brighter flavor, try adding a pinch of nutmeg to the cinnamon sugar. For a citrus twist, serve with a side of sourdough discard lemon blueberry rolls or a lemony drink.

variation (if any)

Make them maple-spiced by swapping the glaze for a maple glaze. Add chopped nuts to the cinnamon sugar for crunch. You can fold mini chocolate chips into the dough for a sweeter treat. Use milk or yogurt interchangeably depending on what you have.

FAQs

Q: Can I use fed starter instead of discard?
A: You can, but fed starter is more active and may change the texture. Use discard for the mild tang and predictable results.

Q: Can I make these dairy-free?
A: Yes. Use a plant-based yogurt or milk and swap the butter for a neutral oil or vegan butter. The bites still bake up tender.

Q: How do I prevent them from drying out?
A: Don’t overbake. Check at 12 minutes. Store them in an airtight container once cool to keep them soft.

Gooey Sourdough Discard Cinnamon Roll Bites

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