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Flaky Sourdough Discard Cinnamon Roll Knots With Easy Cream Cheese Drizzle

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These flaky sourdough discard cinnamon roll knots with cream cheese drizzle are an easy, satisfying treat that transforms sourdough discard into a delicious weekend ritual. They feature flaky layers, a cinnamon sugar filling, and a silky cream cheese drizzle.

Ingredients

Scale
  • 1 cup (240 g) sourdough discard, unfed, room temperature
  • 3 cups (375 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp (5 g) salt
  • 1/2 cup (115 g) unsalted butter, softened plus extra for laminating
  • 1/2 cup (120 ml) warm milk (dairy or plant-based like almond)
  • 2 tsp (7 g) instant yeast
  • 2 tbsp (15 g) ground cinnamon
  • 1/4 cup (50 g) brown sugar
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 tsp (5 ml) vanilla extract
  • Optional: pinch of nutmeg in the filling

Instructions

  1. Activate the yeast by combining warm milk with instant yeast and a pinch of sugar. Let sit for 5–7 minutes until foamy.
  2. In a large bowl, whisk together flour, granulated sugar, and salt. Add sourdough discard, softened butter, and activated yeast mixture. Stir until a shaggy dough forms.
  3. Knead the dough on a floured surface or with a mixer for 8–10 minutes until smooth and slightly tacky but not sticky. Add flour if too sticky, but sparingly.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Soften an additional 4 tbsp (55 g) butter. Roll dough into a 12×8 inch rectangle on a floured surface. Spread softened butter evenly over the dough.
  6. Fold the dough into thirds like a letter, then roll out again to 12×8 inches. Repeat folding and rolling once more for extra flakiness if desired.
  7. Mix cinnamon and brown sugar and sprinkle evenly over the rolled-out dough.
  8. Cut dough into 12 strips about 1 inch wide. Tie each strip into a loose knot and place on a parchment-lined baking sheet with space between.
  9. Cover knots and let rise for 30 minutes until puffy.
  10. Preheat oven to 375°F (190°C). Bake knots for 15–18 minutes until golden brown and flaky.
  11. While baking, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and pourable. Add milk if too thick.
  12. Cool knots for 10 minutes, then drizzle cream cheese glaze generously over the top. Serve warm.

Notes

Do not rush the rising times to avoid dense knots. Keep hands cool and work quickly when rolling and folding to prevent butter from melting. Let dough rest 5 minutes if stubborn during rolling. If you forget to butter before folding, brush melted butter on top before baking. Store knots in airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze up to 2 months. Reheat in 350°F oven for 5–7 minutes or microwave briefly.

Nutrition

Keywords: sourdough discard, cinnamon roll knots, cream cheese drizzle, flaky cinnamon rolls, easy cinnamon rolls, weekend baking, sourdough recipe

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