Your Sourdough Discard’s Greatest Adventure Starts Here

Hey friends, Beau here! Let’s talk about that jar in your fridge. You know the one. It’s filled with sourdough discard, that tangy, bubbly byproduct of your starter’s life. For so long, we’ve been told it’s “waste,” but I’m here to shout from the rooftops (or at least from my cozy kitchen) that it’s pure, untapped flavor potential. Tossing it feels like a tiny culinary heartbreak, doesn’t it? What if I told you that in less than 40 minutes, that discard could transform into the most irresistible, pull-apart-able, icing-drenched bites of cinnamon-sugar heaven you’ve ever tasted?

That’s the magic of these Sourdough Discard Cinnamon Roll Bites. We’re not making a project out of this. No overnight rises, no intricate laminating. This is a quick, feel-good bake that delivers all the soul-warming comfort of a classic cinnamon roll in a fun, shareable, pop-in-your-mouth format. The sourdough discard brings a subtle tang and incredible tenderness to the dough, making each bite uniquely delicious. So, if your sweet tooth is calling and your discard jar is pleading for purpose, grab your favorite mixing bowl. We’re about to bake some serious joy.

The Lazy Sunday That Started It All

This recipe was born from a classic “kitchen clean-out” moment. It was a lazy Sunday morning. The coffee was brewing, my starter was fed and happy, but I had a cup of discard staring me down. My craving was for something sweet and cinnamony, but my ambition was at an all-time low. I glanced at my biscuit ingredients and had a wild thought: “What if I just… combine the vibes?”

I mixed the discard with flour, baking powder, and a hopeful heart. I rolled it out, slathered it with butter and cinnamon sugar, and instead of neat rolls, I just chopped it into rustic squares and rolled them into little, imperfect balls. The result? Pure chaos… and pure magic. They baked up golden, fluffy, and when I drizzled that simple glaze over the top, my family descended on the kitchen like cheerful vultures. That happy, messy experiment became an instant staple. It proved that the best recipes aren’t always the most precise—they’re the ones that solve a craving, use what you have, and create a delicious memory.

Gathering Your Sweet Symphony

Here’s everything you’ll need. Remember, baking is part science, part soul—so let’s talk about why each ingredient is here and how you can make it your own.

• 1 cup sourdough discard (unfed, 100% hydration): This is your superstar! Use it straight from the fridge. Its acidity makes the dough incredibly tender. Chef’s Insight: Don’t have exactly a cup? You can slightly adjust the flour and milk. The dough should be soft, not sticky.
• 2 cups all-purpose flour (plus extra for dusting): The reliable foundation. It gives our bites structure. Sub Tip: For a slightly heartier bite, swap out ½ cup for whole wheat flour.
• 2 tbsp granulated sugar: Just a touch to lightly sweeten the dough itself.
• 1 tbsp baking powder: Our leavening hero! This is what gives us the quick, beautiful rise—no yeast, no wait. Make sure it’s fresh for the best puff.
• ½ tsp salt: The flavor enhancer. It balances the sweetness and makes everything pop.
• 6 tbsp butter, melted (divided): We use this in two ways. Most goes into the dough for richness, the rest gets brushed on top for that gorgeous, golden finish.
• ¼ cup milk (as needed): The connector. Start with a couple tablespoons and add just until the dough comes together. The moisture needs of discard can vary!
• For the Cinnamon Filling:
  • 3 tbsp butter, softened: Soft, not melted! This makes it spreadable like a paste.
  • ⅓ cup brown sugar: Its molasses notes add deep, caramel-like warmth. Light or dark works!
  • 1 tbsp cinnamon: The spice of life! Use the good stuff for the best aroma.
• For the Vanilla Glaze:
  • 1 cup powdered sugar: Sift it if it’s lumpy for the smoothest drizzle.
  • 1–2 tbsp milk: Add slowly to reach your perfect consistency.
  • ½ tsp vanilla extract: The aromatic finish. A splash of almond extract is also a dream here.

Let’s Bake: Step-by-Step to Bite-Sized Bliss

Ready? Tie on your apron, and let’s get our hands in there. This process is as satisfying as the eating part, I promise.

1. Make the Dough: In a large bowl, combine the sourdough discard, 2 cups of flour, sugar, baking powder, and salt. Give it a quick whisk to distribute the baking powder evenly. Pour in 4 tablespoons of the melted butter. Now, use a fork or your hands to mix until it looks shaggy and crumbly. Chef’s Hack: Here’s where you listen to the dough. Add the milk, a tablespoon at a time, just until the dough gathers into a soft ball that pulls away from the bowl. It should be tacky but not overly sticky. If you add too much milk, just sprinkle in a tiny bit more flour.
2. Roll It Out: Lightly flour your clean countertop. Turn out the dough and knead it gently just 4-5 times to bring it together. Then, using a rolling pin (or a wine bottle in a pinch!), roll it out into a rough rectangle, about ¼ inch thick. Don’t stress about perfect edges—rustic is charming!
3. Create the Filling Layer: Spread the 3 tablespoons of softened butter evenly over the entire surface of your dough rectangle, leaving just a tiny border. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture generously and evenly over the buttered dough. Gently press it down with your hand so it adheres.
4. Cut and Shape: Using a pizza cutter or a sharp knife, cut the dough into roughly 1.5 to 2-inch squares. Don’t worry if they’re not uniform! Now, take each square and gently roll it between your palms to form a loose ball. The filling will peek out—that’s good! This method gives you those gorgeous, pull-apart layers.
5. Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper (for easy cleanup!). Place the dough balls on the sheet, leaving a little space between them as they’ll puff up. Brush the tops with the remaining 2 tablespoons of melted butter. This is the secret to that irresistible, glossy, golden-brown top! Bake for 15-18 minutes, until they’re beautifully puffed and golden.
6. Glaze and Devour: While the bites bake, whisk together the powdered sugar, vanilla, and enough milk to make a thick but drizzle-able glaze. Let the bites cool on the pan for just 5 minutes—you want them warm, not piping hot, so the glaze doesn’t just melt off. Drizzle the glaze over the top in a zig-zag motion or just pour on the love. Serve immediately for maximum gooeyness!

Serving Up the Good Stuff

Presentation is part of the fun! Pile these warm, glazed bites high on a simple wooden board or in a big, beautiful bowl. They’re meant for sharing and grabbing. I love serving them straight from the pan, with extra glaze on the side for the true enthusiasts at the table. For the ultimate experience, pair them with a strong cup of coffee or a cold glass of milk. They’re perfect for brunch buffets, afternoon pick-me-ups, or as a sweet ending to a casual dinner. Watch them disappear—it’s the best compliment a chef can get!

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Once you’ve mastered the basic magic, try one of these fun spins!

• Apple Pie Twist: Add ½ cup of finely chopped, peeled apple and a pinch of nutmeg to the cinnamon-sugar filling. It’s like autumn in every bite.
• Chocolate Chip Happiness: Fold ⅓ cup of mini chocolate chips into the dough itself. The melty chocolate with the cinnamon filling is next-level.
• Citrus Zing: Add the zest of one orange or lemon to the dough. Then, swap the vanilla in the glaze for fresh citrus juice. Bright and beautiful!
• Vegan Friendly: Use plant-based butter and your favorite non-dairy milk. The recipe works like a charm.
• Gluten-Free Adaptation: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be slightly more delicate but just as delicious.

A Few More Thoughts From My Kitchen

Over the dozens of times I’ve made these, I’ve learned a few things. First, the dough’s stickiness really depends on your specific discard’s hydration and thickness. That’s why the milk is “as needed.” Trust your instincts—you want a workable, soft dough. Second, if you’re in a huge hurry, you can skip rolling them into balls and just bake the cut squares! You’ll get more crispy edges, which is also amazing. Finally, this recipe is a gateway. Once you see how easy and rewarding it is to bake with discard, you’ll never look at that jar the same way again. It’s not waste; it’s a secret ingredient waiting for its moment.

Your Questions, Answered

• Q: My dough is too sticky to handle! What do I do?
  A: No panic! Just sprinkle a little more flour onto your work surface and onto the top of the dough. Knead it in gently, a tablespoon at a time, until it’s just tacky but not sticking to your hands. Remember, a little sticky is better than a dry, tough dough.
• Q: Can I make these ahead of time?
  A: Absolutely! You can assemble the bites up to the point of baking, cover the tray tightly, and refrigerate overnight. In the morning, just brush with butter and bake—you might need an extra minute or two. You can also freeze the un-baked bites on a tray, then transfer to a bag. Bake from frozen, adding 3-5 minutes to the bake time.
• Q: Why baking powder and not yeast?
  A: Great question! We’re using the sourdough discard for flavor and tenderness, not for leavening (since it’s unfed). Baking powder gives us the instant, reliable rise we want for a quick, no-wait recipe. It’s the best of both worlds: sourdough flavor, biscuit-style ease.
• Q: My bites are dry. What happened?
  A: This usually means the dough was over-floured or they were baked a minute or two too long. Next time, be conservative with extra flour and check them at the 15-minute mark. Ovens vary, so yours might be perfect a minute early!

Nutritional Info (Because We’re Curious!)

Please note: The following is an estimate provided by an online nutrition calculator. Values can vary based on specific ingredients used and serving size.

Prep Time: 20 minutes | Cook Time: 18 minutes | Total Time: 38 minutes | Servings: 18-20 bites

Estimated per bite: Calories: ~120 | Fat: 5g | Saturated Fat: 3g | Carbohydrates: 17g | Sugar: 8g | Protein: 2g

These are a treat, meant to be enjoyed mindfully and shared generously. The sourdough discard adds a probiotic element (though baking reduces live cultures), and using it reduces food waste, which is a nutritional win for the planet!

Sourdough Discard Cinnamon Roll Bites: Sweet, Gooey & Golden

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• Author: BeauCollier

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Description

 

Got sourdough discard sitting in your fridge? Don’t toss it! These Sourdough Discard Cinnamon Roll Bites turn that extra discard into soft, buttery, cinnamon-sugar bites in under 40 minutes. No yeast, no long rising—just easy mixing, quick baking, and warm, cozy results. Perfect for brunch, snacks, or sharing straight from the pan.

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Ingredients

Scale 1x2x3x

Dough

• 1 cup sourdough discard (unfed, 100% hydration)

• 2 cups all-purpose flour (plus more for dusting)

• 2 tbsp granulated sugar

• 1 tbsp baking powder

• ½ tsp salt

• 6 tbsp butter, melted (divided)

• ¼ cup milk (as needed)

Cinnamon Filling

• 3 tbsp butter, softened

• ⅓ cup brown sugar

• 1 tbsp ground cinnamon

Vanilla Glaze

• 1 cup powdered sugar

• 1–2 tbsp milk

• ½ tsp vanilla extract

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Instructions

• Make the Dough
  In a large bowl, mix sourdough discard, flour, sugar, baking powder, and salt. Stir in 4 tbsp melted butter. Add milk a little at a time until a soft, slightly tacky dough forms.

• Roll It Out
  Turn dough onto a floured surface. Knead gently 4–5 times, then roll into a rectangle about ¼-inch thick.

• Add the Filling
  Spread softened butter over the dough. Mix brown sugar and cinnamon, then sprinkle evenly over the top. Lightly press it in.

• Cut & Shape
  Cut dough into 1½–2 inch squares. Roll each square loosely into a ball.

• Bake
  Preheat oven to 375°F (190°C). Place dough balls on a parchment-lined baking sheet. Brush with remaining melted butter.
  Bake 15–18 minutes, until puffed and golden.

• Glaze
  Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm bites and serve.

Notes

• Dough too sticky? Sprinkle in a little more flour, one tablespoon at a time.

• Extra gooey tops: Drizzle glaze while the bites are still warm.

• Make-ahead: Assemble and refrigerate overnight, then bake fresh.

• Flavor boost: Add orange zest to the dough or mini chocolate chips to the filling

Final Thoughts: Bake, Share, Repeat

And there you have it, friends—the recipe that turns a fridge staple into a tableful of smiles. This is what Feastical is all about: simple, soulful food that brings people together without the stress. These Sourdough Discard Cinnamon Roll Bites are more than just a recipe; they’re a reminder that some of the best things in life are unplanned, a little messy, and incredibly sweet.

I’d love to hear how your batch turns out! Did you add a twist? Did your family go crazy for them? Tag me @Feastical or drop a comment on the blog. Now, go preheat that oven and give your discard the glorious, sugary send-off it deserves. Happy baking!

With love and a full plate,
Beau