Ingredients
Method
Make the Dough
- In a large bowl, whisk together the sourdough discard, yogurt or milk, egg, granulated sugar, and melted butter or oil until smooth.
- In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Do not overmix.
Assemble the Bites
- Turn the dough out onto a lightly floured surface and roll it into a rectangle about 1/4-inch thick.
- Brush the dough with the 2 tablespoons of melted butter. In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the buttered dough.
- Starting from one long edge, roll the dough tightly into a log. Using a sharp knife, slice the log into bite-sized pieces, about 1 inch wide.
Bake and Glaze
- Place the cinnamon roll bites in a greased 9-inch round or square baking dish, spacing them slightly apart. Bake at 350°F for 25 to 30 minutes, until golden brown and puffed.
- While the bites bake, prepare the glaze: in a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and the vanilla extract. Add more milk if needed to reach a drizzling consistency.
- Remove the baked bites from the oven and let them cool for 5 minutes. Drizzle the glaze over the warm bites and serve immediately.
Nutrition
Notes
For a richer flavor, use whole milk yogurt or buttermilk. You can substitute the brown sugar with coconut sugar for a less refined option. Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes. Make the dough up to 8 hours ahead and refrigerate, then roll and bake just before serving. Avoid overworking the dough to keep the bites tender.