Sourdough Starter Leftovers Cinnamon Roll Muffins

Freshly baked sourdough cinnamon roll muffins with cream cheese frosting

Sourdough Cinnamon Roll Muffins

Soft, fluffy, and full of that buttery-cinnamon swirl we all love these sourdough cinnamon roll muffins are the perfect way to use your sourdough discard. No need to make a whole tray, this small-batch version makes just six perfectly cinny rolls.

Serves: 6
Prep time: 15 minutes 
Cook time: 30 minutes
Total time: 50 minutes
Special equipment: Stand mixer with dough hook, rolling pin, muffin tin

Let’s learn how to make them

This recipe gives you that nostalgic cinnamon roll flavour, but in a smaller batch. The sourdough discard adds flavour and tenderness to the dough, and baking them in a muffin tin gives every roll those golden, caramelised edges we all love. Plus no wanting overnight!

Ingredients

For the Dough

  • 30 g unsalted butter, softened

  • 1 egg yolk (medium)

  • 60 g sourdough discard

  • 95 g buttermilk or milk

  • ½ teaspoon vanilla extract

  • 180 g all-purpose flour (add 1 tablespoon more if the dough feels too wet)

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 25 g white granulated sugar

For the Filling

  • 35–40 g unsalted butter, softened

  • 75 g brown sugar

  • 1½ teaspoons ground cinnamon

For the Cream Cheese Glaze

  • 55 g cream cheese, room temperature

  • ¼ teaspoon vanilla extract

  • 30 g salted butter, softened

  • 30 g powdered sugar

  • 1 tablespoon milk or cream if you want it a little runny

Method

  1. Mix together the wet ingredients:
    Combine the butter, egg yolk, sourdough discard, milk, and vanilla. Mix until smooth.

  2. Combine dry ingredients:
    In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

  3. Mix together:
    Add the dry ingredients to the wet mixture. Mix together and give a quick knead to bring it together. Add a spoonful more flour if needed.

  4. Roll out the dough:
    Lightly flour your work surface and rolling pin. Roll the dough into a rectangle about 25 × 50 cm, trimming any uneven edges.

  5. Add the filling:
    Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon in a small bowl, then sprinkle evenly over the butter.

  6. Shape the rolls:
    Cut the dough in half lengthwise, then cut each half into three even strips (6 strips total). Roll each strip up tightly into a spiral and place into a lined muffin tin. Can be with cupcake cases or even with parchment paper.

  7. Bake:
    Preheat the oven to 175 °C. Bake for 30 minutes, or until golden brown and puffed.

  8. Cool & glaze:
    Allow the muffins to cool for 5 minutes before topping with glaze.

  9. Make the glaze:
    Beat together the cream cheese, vanilla, butter, powdered sugar, and milk until smooth and creamy. Adjust consistency as needed. Pipe or drizzle over the muffins.

Chef’s Tip

If it is still a little sticky add some more flour. As if your sourdough discard is a bit older it may be a wetter and not have as much structure as mine did when I used mine.

Enjoy

Del x

If you love baking with your sourdough discard, check out my Sourdough Leftover Starter Apple Fritters or join my course The Reliable Sourdough Method if you want to learn from starter to slice, how to make sourdough.

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