If you’re looking for a fun and easy way to use up your sourdough discard, these cinnamon sticks are just the thing. Soft, buttery, and coated in a crackly cinnamon-sugar layer, they’re everything you love about a cinnamon roll—without the rolling. Finished with a simple cream cheese glaze, they make the perfect cozy treat for breakfast, dessert, or an afternoon pick-me-up. This discard recipe comes together quickly and makes a generous batch to share (or not!).
Why I love this recipe
- Trusted recipe: Adapted from my viral Sourdough Discard Cinnamon Roll Muffins this recipe is trusted and always delivers!
- Same-Day Bake – No need for an overnight rise! These cinnamon sticks come together quickly, making them perfect for a spontaneous sweet treat.
- Soft, Fluffy, and Irresistible – They bake up light, airy, and perfectly tender, with gooey cinnamon-sugar in every bite.
- A Delicious Way to Use Up Sourdough Discard – Instead of throwing away extra starter, this recipe puts it to good use, adding flavor and texture to the dough.
How to make sourdough cinnamon sticks: step-by-step
Ingredients
- 150 grams sourdough discard (no more than a week old & room temp)
- 50 grams sugar
- 55 grams milk (warmed)
- 120 grams full fat sour cream or full fat Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 30 grams unsalted butter (softened)
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 grams salt
For the topping:
- 60 grams unsalted butter (melted)
- 150 grams brown sugar
- 1 tablespoon cinnamon
For the cream cheese glaze
- 4 oz cream cheese (room temperature)
- 2 tablespoons unsalted butter (room temperature)
- 1-2 cups powdered sugar (adjust to your preferred sweetness)
- 1-2 tablespoons of milk for desired consistency
Equipment
- Mixing bowl
- Bench/dough scraper
- Rolling Pin
- Food scale/measuring spoons
- Large baking sheet
- Parchment paper
Instructions
The sourdough discard brioche dough can be mixed by hand or a stand mixer.
- Warm the milk in the microwave for 30–45 seconds, then add it to a mixing bowl with the sour cream (or Greek yogurt) and stir until the mixture is smooth and well combined.
- Stir in the sourdough discard and sugar until mostly dissolved. Then whisk in the egg and vanilla extract.
- To a separate bowl whisk together the flour, baking soda, baking powder, & salt, and slowly add it to the wet mixture along with the softened butter.
- Mix until the ingredients come together into a shaggy dough, then cover and let it rest for 20–30 minutes to hydrate and relax.
- After resting, knead the dough until it becomes fairly smooth, being careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.
- Once complete, cover the dough and let it rest for another 15-30 minutes.
Shaping Sourdough Cinnamon Sticks
- Melt the butter and set aside. To a separate bowl whisk together the brown sugar and cinnamon.
- Lightly flour a sheet of parchment paper and place your dough on top. Sprinkle a little flour on your rolling pin to prevent sticking, then roll the dough out into a 13x10-inch rectangle.
- Pour the melted butter over the surface of the dough and use a pastry brush or the back of a spoon to spread it evenly to the edges. Sprinkle the cinnamon-sugar mixture over the top in an even layer.
- Using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.
- Gently slide the parchment paper and cinnamon sticks directly onto a baking sheet.
- Bake in a preheated 350°F (175°C) oven for 18–22 minutes, or until the centers are fully baked. The internal temperature should read at least 190°F (88°C) for doneness.
How to make the cream cheese frosting
- Using an electric hand mixer, beat the cream cheese and butter together on medium speed in a medium mixing bowl . Mix until they are well combined and have a smooth, creamy texture. This should take about 2-3 minutes.
- Reduce the speed of your hand mixer to low. Slowly add the powdered sugar, about one cup at a time. This prevents a sugary mess and ensures that the powdered sugar is incorporated evenly into the mixture.
- After each addition of powdered sugar, increase the mixer speed to medium and continue to blend until the frosting becomes smooth and well combined. Be sure to scrape down the sides of the bowl with a spatula to ensure even mixing (optional: adjust the consistency by adding a tablespoon of milk at a time).
- Drizzle the frosting over top or use it as a dipping sauce!
- These cinnamon sticks stay fresh for up to 3 days at room temperature in an airtight container, or can be frozen for up to 2 months.
More sourdough discard recipes
- Sourdough Discard Cinnamon Roll Muffins
- Sourdough Blondies
- Sourdough Brownies
- Sourdough Blueberry Bread
Sourdough Cinnamon Sticks (discard recipe)
These soft and buttery sourdough cinnamon sticks are made with discard and topped with a sweet cream cheese glaze—perfect for a cozy, no-waste treat.
Servings: 16 sticks
Equipment
- Mixing bowl
- Bench/dough scraper
- Rolling Pin
- Food scale/measuring spoons
- Large baking sheet
- Parchment paper
Ingredients
For the dough
- 150 grams sourdough discard no more than week old and room temp
- 50 grams sugar
- 55 grams milk warmed
- 120 grams full fat sour cream or full fat Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 30 grams unsalted butter softened
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 grams salt
For the topping
- 60 grams unsalted butter melted
- 150 grams brown sugar
- 1 tablespoon cinnamon
For the cream cheese glaze
- 4 oz cream cheese room temp
- 2 tablespoons unsalted butter softened
- 1-2 cups powdered sugar adjust to preferred sweetness
- 1-2 tablespoons milk for desired consistency
Instructions
- The sourdough discard brioche dough can be mixed by hand or a stand mixer.Warm the milk in the microwave for 30–45 seconds, then add it to a mixing bowl with the sour cream (or Greek yogurt) and stir until the mixture is smooth and well combined.
- Stir in the sourdough discard and sugar until mostly dissolved. Then whisk in the egg and vanilla extract.
- To a separate bowl whisk together the flour, baking soda, baking powder, & salt, and slowly add it to the wet mixture along with the softened butter.
- Mix until the ingredients come together into a shaggy dough, then cover and let it rest for 20–30 minutes to hydrate and relax.
- After resting, knead the dough until it becomes fairly smooth, being careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.
- Once complete, cover the dough and let it rest for another 15-30 minutes.
Shaping Sourdough Cinnamon Sticks
- Melt the butter and set aside. To a separate bowl whisk together the brown sugar and cinnamon.
- Lightly flour a sheet of parchment paper and place your dough on top. Sprinkle a little flour on your rolling pin to prevent sticking, then roll the dough out into a 13x10-inch rectangle.
- Pour the melted butter over the surface of the dough and use a pastry brush or the back of a spoon to spread it evenly to the edges. Sprinkle the cinnamon-sugar mixture over the top in an even layer.
- Using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.
- Gently slide the parchment paper and cinnamon sticks directly onto a baking sheet.
- Bake in a preheated 350°F (175°C) oven for 18–22 minutes, or until the centers are fully baked. The internal temperature should read at least 190°F (88°C) for doneness.
How to make the cream cheese frosting
- Using an electric hand mixer, beat the cream cheese and butter together on medium speed in a medium mixing bowl . Mix until they are well combined and have a smooth, creamy texture. This should take about 2-3 minutes.
- Reduce the speed of your hand mixer to low. Slowly add the powdered sugar, about one cup at a time. This prevents a sugary mess and ensures that the powdered sugar is incorporated evenly into the mixture.
- After each addition of powdered sugar, increase the mixer speed to medium and continue to blend until the frosting becomes smooth and well combined. Be sure to scrape down the sides of the bowl with a spatula to ensure even mixing (optional: adjust the consistency by adding a teaspoon of milk at a time).
- Drizzle the frosting over top or use it as a dipping sauce!
- These cinnamon sticks stay fresh for up to 3 days at room temperature in an airtight container, or can be frozen for up to 2 months.
Notes
Sourdough discard: ensure your sourdough discard is no more than a week old to avoid a sour taste in the final bake.
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