Sourdough Discard Cinnamon Sugar Knots

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Sweet, buttery, and infused with a hint of tangy sourdough, these cinnamon sugar knots are the perfect way to use up leftover sourdough discard. Soft and pillowy on the inside, with a crisp, cinnamon-sugar coating, they are a delightful treat for breakfast, dessert, or a cozy afternoon snack.

Why You’ll Love These Sourdough Discard Cinnamon Sugar Knots

These knots are more than just a way to reduce food waste—they’re a warm, comforting indulgence that’s surprisingly easy to make. The dough comes together with simple pantry staples, and the long fermentation from the sourdough discard gives them an extra depth of flavor. Plus, they’re baked rather than fried, making them a lighter alternative to traditional cinnamon-sugar treats.

The result? Buttery, golden knots coated in a fragrant mix of cinnamon and sugar, with just the right balance of sweetness and tang.

Ingredients for Sourdough Discard Cinnamon Sugar Knots

For the Dough

  • ½ cup sourdough discard (unfed)

  • 2 ¼ cups all-purpose flour

  • ¼ cup sugar

  • ½ teaspoon salt

  • 1 ½ teaspoons instant yeast

  • ½ cup warm milk (about 100°F)

  • 3 tablespoons unsalted butter, melted

  • 1 egg

For the Cinnamon Sugar Coating

  • ¼ cup unsalted butter, melted

  • ½ cup sugar

  • 1 tablespoon cinnamon

Tools You’ll Need

  • Mixing bowls

  • Stand mixer with dough hook (optional)

  • Measuring cups and spoons

  • Rolling pin

  • Baking sheet

  • Parchment paper

  • Pastry brush

Ingredient Substitutions and Additions

  • Milk: You can substitute with dairy-free alternatives like almond or oat milk.

  • Butter: Coconut oil or vegan butter can be used for a dairy-free version.

  • Sugar: Swap white sugar for brown sugar in the coating for a deeper caramel-like flavor.

  • Glaze: If you love an extra sweet touch, drizzle with a simple powdered sugar glaze.

Soft, buttery sourdough discard cinnamon sugar knots with a sweet, spiced coating—an easy, zero-waste treat everyone will love!

How to Make Sourdough Discard Cinnamon Sugar Knots

1. Prepare the Dough

In a large bowl, whisk together the warm milk, sourdough discard, melted butter, sugar, egg, and yeast until well combined. Add the flour and salt, mixing until a soft dough forms.

Knead the dough by hand for 8-10 minutes, or use a stand mixer fitted with a dough hook for about 5 minutes, until smooth and elastic.

Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

2. Shape the Knots

Once the dough has risen, punch it down to release any air bubbles. Divide it into 12 equal pieces.

Roll each piece into a 6-inch rope, then tie it into a loose knot. Place the knots on a parchment-lined baking sheet, leaving space between each. Cover and let rise for another 30 minutes.

3. Bake the Knots

Preheat your oven to 375°F (190°C).

Bake the knots for 12-15 minutes, or until they turn golden brown and feel firm to the touch.

4. Coat in Cinnamon Sugar

While the knots are still warm, brush each one with melted butter. In a small bowl, mix the sugar and cinnamon together, then roll each knot in the mixture until fully coated.

5. Enjoy!

These knots are best served warm, fresh from the oven. Their crisp, sugary coating and soft, fluffy center make them impossible to resist.

What to Serve with Cinnamon Sugar Knots

  • Coffee or Tea: A warm latte or spiced chai pairs beautifully with these sweet knots.

  • Vanilla Ice Cream: Serve alongside a scoop for a dessert-style treat.

  • Caramel or Chocolate Sauce: Dip the knots for an extra indulgent touch.

Tips for the Best Sourdough Discard Cinnamon Sugar Knots

  • Use active yeast: Even though sourdough discard is included, the yeast is necessary for a good rise.

  • Don’t over-knead: Knead until just elastic—too much kneading can make them tough.

  • Bake until golden brown: Underbaking may leave the knots doughy inside, so make sure they have a nice golden color.

  • Coat while warm: The melted butter helps the cinnamon sugar stick best when the knots are still warm.

How to Store and Reheat

  • Room Temperature: Store in an airtight container for up to 3 days.

  • Reheat: Warm in the oven at 300°F for a few minutes to restore their softness.

  • Freezing: Freeze uncoated knots for up to 2 months. Reheat and coat in butter and cinnamon sugar before serving.

Frequently Asked Questions

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to dissolve it in the warm milk first and let it sit for 5-10 minutes until foamy before mixing with the other ingredients.

Can I let the dough rise overnight?

Absolutely! Let it rise in the fridge overnight for a slower fermentation, which enhances the flavor. Just bring it to room temperature before shaping.

What if I don’t have sourdough discard?

You can substitute it with an equal amount of plain yogurt or buttermilk to mimic the tangy flavor.

Can I make these ahead of time?

Yes, you can shape the knots and refrigerate them overnight before baking. Just let them come to room temperature and rise slightly before putting them in the oven.

More Delicious Sourdough Discard Recipes

Looking for more creative ways to use your sourdough discard? Try these recipes:

Tried this recipe? Share your results in the comments or tag your photos on Pinterest—I’d love to see how they turn out!

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