Sourdough Discard Mini Maple Cinnamon Rolls | Fall Favorite

5 from 1 vote

Sourdough Discard Mini Maple Cinnamon Rolls | Fall Favorite

These sourdough discard mini maple cinnamon rolls are warm, soft, and sweetly spiced, capturing the cozy flavor of fall mornings in every bite. Perfect for breakfast, brunch, or sharing fresh from the oven.

Prep Time20

Cook Time22

Total Time42

Course: Breakfast

Cuisine: American

Servings: mini rolls

Calories: 213kcal

Author: Eryn Whalen

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 teaspoon baking soda
2 ½ teaspoon baking powder
1 teaspoon fine sea salt

Maple Filling

½ cup butter room temp
¼ cup pure maple syrup
¾ cup brown sugar
¼ cup granulated sugar
1 ½ tablespoon cinnamon
½ teaspoon nutmeg

Brush with Syrup

¼ cup While still warm brush with maple syrup

Maple Cream Cheese Frosting

4 oz cream cheese room temperature
3 tablespoon softened butter
1 ½ cups powdered sugar
3 –4 tablespoon pure maple syrup
2 tablespoon 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.

Notes

Quick chill for tidy spirals:
After you roll the log, pop it in the fridge for 10–15 minutes. A short chill firms the butter so slices stay round and the filling doesn’t squish out.

2. Pan spacing = fluffy centers:
Place rolls so they’re just barely touching—about ½ inch apart. They’ll rise into each other in the oven, giving soft sides and tall, tender centers instead of drying at the edges.

Nutrition