Sourdough Discard Mini Maple Cinnamon Rolls | Fall Favorite
When I stretch awake in my warm bed on a crisp fall morning, sunlight slipping through the windows of our old farmhouse, my feet carry me straight to the kitchen. Before the coffee even brews, I’m craving these mini maple cinnamon rolls.
The air fills with the rich scent of sticky, sweet maple syrup, wrapping the whole house in warmth. These sourdough discard rolls capture everything we love about a discard bake: tender dough, quick to make, but with maple baked into every layer. They speak of cozy fall mornings, auburn leaves tumbling outside, and the comfort of a crackling fire.
Why This Recipe Feels Like Home
– Maple in Every Layer: A little maple syrup is mixed right into the cinnamon roll dough, the filling is a sweet maple mixture, and warm rolls are brushed with maple as soon as they come out of the oven.
– Easy Equipment: Use a stand mixer with a dough hook or whisk attachment for the best results. Mix on low speed until the ingredients come together, then increase to medium speed, and finish the kneading process on medium-high speed if needed until it all scrapes away from the sides of the bowl.
– Classic Techniques: You’ll roll the dough on a lightly floured work surface into an 18 inch long log, add the filling, roll up, then cut it with a sharp knife or unflavored floss for even mini rolls.
– Storage Made Simple: Cover with lid to keep leftovers soft and ready to reheat.
For extra indulgence, sprinkle chopped pecans over the filling and you’ll have maple pecan cinnamon rolls that taste like something from a bakery case.
Different Mini Roll Options
- The birthday cake version delivers sprinkles and cheery frosting to dial-up the party factor.
- The apple pie version carries that cozy fruit‑and‑spice warmth, elevated by chewy apple filling and browned butter frosting.
- The classic version keeps things simple and timeless, with a buttery cinnamon swirl and sweet glaze that let the tender dough shine.
Maple Cinnamon Roll FAQ
Can I make these cinnamon rolls ahead of time?
Yes! You can prepare the dough and shape the rolls the night before. Place them in your baking dish, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let them rest at room temperature for about 30–40 minutes before baking.
What if my dough is too sticky?
Sourdough discard dough can vary in hydration. If you find yourself with sticky dough, sprinkle in additional cups of flour a tablespoon at a time during the kneading process. For best results, use a stand mixer with a dough hook on medium speed until the dough pulls cleanly from the sides of the bowl.
Can I use maple extract instead of maple syrup?
Pure maple syrup gives the richest flavor, but if you want a stronger maple punch without adding liquid, you can add ½–1 teaspoon of maple extract to the filling or frosting. Many readers like a combination of both.
How do I know when the rolls are done?
The rolls should be golden brown on top and sound slightly hollow when tapped. If you’re unsure, insert a thermometer into the center of one roll, it should read 190–200°F for fully baked rolls.
Can I add nuts?
Absolutely. Fold chopped pecans into the maple mixture filling before rolling for a bakery-style maple pecan cinnamon rolls version.
Can I freeze maple cinnamon rolls?
Yes. Bake, cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw at room temperature and warm in the oven before serving.
How to Store Maple Cinnamon Rolls
Reheating Tip: Place rolls in a baking dish, cover with glass lid or aluminum foil, and warm in a 300°F oven for 10–15 minutes until soft and gooey again.
Room Temperature: Keep rolls covered with plastic wrap or in an airtight container for up to 1 day.
Refrigerator: Store in a sealed container for up to 3 days. Warm briefly in the oven or microwave before serving for the best texture.
Freezer: For long-term storage, freeze unfrosted rolls wrapped in plastic wrap and aluminum foil for up to 2 months. Frost after reheating for the freshest look and flavor.
Sourdough Discard Mini Maple Cinnamon Rolls | Fall Favorite
Ingredients
Rolls
- 3 ¾ cups of flour plus extra cups of flour as needed for sticky dough
- 1 cup sourdough discard
- ¾ cup warm or room temp milk
- ¼ cup pure maple syrup
- ⅓ cup butter room temp
- 1 large egg room temperature
- 1 tsp baking soda
- 2 ½ tsp baking powder
- 1 tsp fine sea salt
Maple Filling
- ½ cup butter room temp
- ¼ cup pure maple syrup
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 ½ tbsp cinnamon
- 1/2 tsp nutmeg
Brush with Syrup
- 1/4 cup While still warm brush with maple syrup
Maple Cream Cheese Frosting
- 4 oz cream cheese room temperature
- 3 tbsp softened butter
- 1 ½ cups powdered sugar
- 3 –4 tbsp pure maple syrup
- 2 Tbsp heavy cream
- Pinch of salt
Instructions
- Make the Dough: In a large mixing bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, combine sourdough discard, melted butter, egg, warm milk, and maple syrup.
- Add wet to dry: Mixing with an electric mixer fitted with a dough hook on low speed until combined. Increase to medium speed and knead until a soft, slightly sticky dough forms. If needed, sprinkle in a cup of flour a little at a time during the kneading process for the best results.
- First Rest: Cover bowl with towel and let dough rest for 10 minutes.
- Roll & Fill: On a lightly floured surface, roll dough into a rectangle about 10×29″. Spread the maple mixture of softened butter, maple syrup, brown sugar, granulated sugar, and cinnamon over the dough.
- Roll tightly into an 18-inch-long log. Using a sharp knife, cut into about 25 mini rolls.
- Bake: Arrange rolls on a parchment-lined baking dish. Cover loosely with aluminum foil and bake at 330°F (or 350°F if your oven runs cool) for 22–25 minutes, until golden brown.
- Maple Finish: Brush hot rolls with maple syrup. Allow to cool slightly.
- Frosting: Beat cream cheese, softened butter, powdered sugar, maple syrup, and salt with a whisk attachment on medium-high speed until smooth and creamy. Spread generously over slightly cooled rolls.
Final Thoughts from the Homestead
The smell of maple and cinnamon drifting through the kitchen is pure comfort, turning an ordinary morning into something special. These maple cinnamon rolls are everything I love about fall: warm, golden brown, and just sweet enough to share with family or friends.
If you bake a batch, I’d love to see your creations! Tag me over on Instagram and follow along for more cozy sourdough discard recipes straight from the homestead kitchen.
And if you’re in the mood for more cozy baking, you might enjoy these other recipes from the blog:
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
