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Cozy Sourdough Discard Cinnamon Roll Bites Recipe with Cream Cheese Icing

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These cozy sourdough discard cinnamon roll bites with cream cheese icing offer a warm, tangy, and sweet treat perfect for any morning or snack time. The recipe is quick, easy, and uses simple pantry staples with a delightful balance of flavors.

Ingredients

Scale
  • 1 cup (240g) sourdough discard (unfed or fed, room temperature)
  • 2 ½ cups (315g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (6g) active dry yeast
  • ½ teaspoon salt
  • ⅓ cup (80ml) whole milk, warmed
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup (100g) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, softened
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons (15–30ml) milk, to thin if needed

Instructions

  1. Activate the Yeast: In a small bowl, mix the warm milk (about 100°F/38°C) with the sugar and active dry yeast. Let it sit for 5–7 minutes until foamy.
  2. Make the Dough: In a large bowl or stand mixer, combine the sourdough discard, flour, salt, melted butter, egg, and the yeast mixture. Mix until the dough comes together, then knead for about 7-8 minutes by hand or 5 minutes with a dough hook until smooth and slightly tacky.
  3. First Rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 1–1.5 hours until doubled in size.
  4. Prepare the Filling: Mix the brown sugar and cinnamon in a small bowl. Set aside the softened butter.
  5. Roll Out the Dough: Punch down the dough and roll it out on a floured surface into a 12×9 inch rectangle. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top, pressing lightly.
  6. Form the Bites: Roll the dough tightly from the longer edge into a log. Pinch the seam to seal. Cut the log into 12 even slices about 1 inch thick using a sharp knife or dental floss.
  7. Second Rise: Place the slices cut-side up in a greased 8×8 inch baking dish, leaving space between each. Cover and let rise for 30 minutes until puffy.
  8. Bake: Preheat oven to 350°F (175°C). Bake the bites for 20–25 minutes until golden brown and set.
  9. Make the Cream Cheese Icing: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. Add milk as needed to reach desired consistency.
  10. Cool and Ice: Let the baked bites cool for 10 minutes, then drizzle or spread the cream cheese icing over the top. Serve warm.

Notes

Milk temperature should be warm (about 100°F/38°C) to activate yeast without killing it. Knead dough until elastic and smooth for best texture. Don’t skip the second rise for fluffy bites. Use dental floss for clean cuts. Check baking at 20 minutes to avoid over-baking. Can substitute gluten-free flour blend and plant-based milk/butter for dietary adaptations.

Nutrition

Keywords: sourdough discard, cinnamon roll bites, cream cheese icing, quick cinnamon rolls, easy breakfast, sourdough recipe, cozy treats

Find it online: https://bitefuljoy.com/cozy-sourdough-discard-cinnamon-roll-bites-recipe-with-cream-cheese-icing/