Mini Sourdough Discard Cinnamon Rolls
Soft, spiced mini sweet rolls made with sourdough discard and topped with honey cream cheese frosting.
Ingredients
Dough
- 3¾ cups all-purpose flour 450 g
- 1 cup sourdough discard 240 g
- ¾ cup whole milk warmed or room temperature (180 g)
- 1 large egg 50 g
- ¼ cup honey – maple syrup works too 85 g
- ⅓ cup butter melted and slightly cooled (75 g)
- 1 tsp baking soda 6 g
- 2½ tsp baking powder 12 g
- 1 tsp fine sea salt 5 g
Cinnamon Roll Filling
- 6 tablespoons softened butter 85 g
- ¾ cup brown sugar 150 g
- 1 tablespoon maple syrup 15 g
- 1 tablespoon ground cinnamon 8 g
- ¼ teaspoon nutmeg 1 g
Cream Cheese Frosting
- 4 oz cream cheese softened (115 g)
- 2 tablespoons softened butter 30 g
- 3 tablespoons maple syrup 45 g
- 1 teaspoon vanilla extract or vanilla bean paste 5 g
- ¼ cup powdered sugar 30 g
- 2 tablespoons heavy cream – adjust for spreading consistency 30 ml
Instructions
- Prep the dough: In a large mixing bowl (or the bowl of a stand mixer with dough hook attachment), whisk together the dry ingredients: flour, baking soda, baking powder, and salt. In a separate small bowl, whisk together sourdough discard, whole milk, egg, melted butter, and honey.
- Pour the wet ingredients into the dry and mix on low speed until a shaggy dough forms. Switch to medium speed and knead until smooth—about 2–3 minutes. If mixing by hand, knead on a lightly floured work surface for 3–5 minutes.
- Let the dough rest under a kitchen towel for about 10 minutes (a mini dough rest helps hydrate the flour). Preheat the oven to 350F.
- Roll it out: On a lightly floured surface, roll the dough into a rectangle roughly 10x29 inches. Since we’re making mini cinnamon rolls, this longer, thinner rectangle works best. Once rolled out, use a sharp knife or bench scraper to cut the rectangle in half across the middle, creating two shorter strips. Roll each section up individually from the long side, then slice into smaller rolls. This little trick helps keep them truly “mini” and prevents them from puffing up to full-size Christmas morning cinnamon roll status.
- Make the filling: In a small bowl, mix softened butter, brown sugar, maple syrup, and spices. Spread evenly over the dough, leaving a ½-inch border along the long side.
- Roll and slice: Starting at the long edge, gently roll the dough into a tight log. For the cleanest cuts, use unflavored dental floss to trim off the uneven ends first—this helps each roll have a nice, flat top and bottom. Then, using the floss or a sharp knife, slice the log into about 25 mini rolls, each roughly 1 inch thick. The floss trick makes it easy to cut without squishing the dough and preserves all those beautiful cinnamon swirls.
- Bake: Place rolls in a greased baking dish or cast iron skillet lined with parchment paper. Bake at 350°F for 20–25 minutes, until golden brown on top.
- Frost: While still warm, spread with cream cheese frosting and let it melt into the spirals.
Notes
Optional mix-ins:
Add fresh fruit like finely diced apple or blueberry to the filling for a seasonal twist!
Add fresh fruit like finely diced apple or blueberry to the filling for a seasonal twist!