If you’ve been following along for a while, you know my cheese-stuffed sourdough biscuit bombs have become one of the most loved recipes on my site. Ever since sharing them, one of the most requested variations has been a sweet cinnamon sugar version—and it’s finally here!
These soft, buttery pull-apart biscuit bombs are coated in a generous layer of cinnamon sugar and finished with a luscious cream cheese glaze for the perfect balance of cozy, bakery-style flavor. They’re incredibly easy to make, require no yeast, and are guaranteed to disappear just as quickly as the savory originals.
Why You’ll Love This Recipe
- The sweet twist you’ve been waiting for. If you loved my viral savory biscuit bombs, this cinnamon sugar version is a must-try.
- No yeast required. These come together quickly using sourdough discard and baking powder, so there’s no waiting for dough to rise.
- Perfectly soft and buttery. Every bite is tender on the inside with a delicious cinnamon sugar coating on the outside.
- Made for sharing. Baked pull-apart style, they’re perfect for brunch, holidays, or cozy weekends with family.
- Finished with a cream cheese glaze. The rich, tangy glaze takes these biscuit bombs to the next level.
I first started seeing people take canned biscuit dough, you know, the Pillsbury kind and stuff it with cheese, bake it up golden, and call them “biscuit bombs.” And I thought… why not make a sourdough version?
This discard dough is so soft, buttery, and flaky, it makes the perfect base for holding melty cheese, savory meats, fresh herbs, you name it.
Honestly, now my brain’s swirling with sweet ideas too after this cinnamon sugar version.. Jam? Chocolate? Apple pie? More to come! 🙂
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Both active sourdough starter and unfed sourdough discard work well in this recipe.
Can I make these ahead of time?
These biscuit bombs are best enjoyed warm on the day they’re baked, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Warm them slightly before serving for the best texture.
Can I freeze them?
Yes. Freeze the baked biscuit bombs (without the glaze) for up to 2 months. Thaw overnight in the refrigerator, warm in the oven or microwave, and drizzle with fresh cream cheese glaze before serving.
Why is my biscuit dough sticky?
Sourdough discard can vary in hydration, so your dough may feel a little sticky. Lightly flour your hands when shaping the dough, but avoid adding too much extra flour so the biscuit bombs stay soft and tender.
How to make cinnamon sugar sourdough biscuit bombs: step-by-step
Ingredients
Biscuit Dough
- 250 g all-purpose flour
- 24 grams sugar
- 8 g (2 teaspoons) baking powder
- ¼ teaspoon fine sea salt
- 75 g cold unsalted butter, grated
- 200 g cold sourdough discard
- 80 g cold buttermilk
Cinnamon sugar
- 85 g unsalted butter, melted (6 tablespoons)
- 100 g granulated sugar
- 2 & 1/2 teaspoons ground cinnamon
Cream cheese glaze
- 113 g (4 oz) cream cheese, softened
- 30 g unsalted butter, softened
- 120 g powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–3 tablespoons milk, as needed
Equipment
- Mixing bowl
- Food scale
- Cheese grater
- 1 8×8 inch baking pan (square or round works)
- Parchment paper
Instructions
Place the butter in the freezer for 15-20 minutes
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- Grate the frozen butter into the mixture and use a fork or a dough scraper to cut the butter into the mixture until it resembles coarse crumbs.
- In a separate bowl whisk together the sourdough discard, and buttermilk or heavy cream.
- Add the wet mixture to the dry and mix until a shaggy dough is formed. Dough should be soft, but not sticky.
Shape and coat the cinnamon sugar biscuit bombs
- Line a 8×8 inch baking pan with parchment paper.
- Before shaping the biscuit bombs, melt the butter and let it cool slightly. In a separate bowl, stir together the sugar and cinnamon until well combined.
- Divide the dough into 16 equal portions (I use a food scale for accuracy) and roll each piece into a ball.
- Dip each dough ball into the melted butter, allowing any excess to drip off.
- Roll generously in the cinnamon sugar mixture until completely coated.
- Arrange the coated dough balls in the prepared baking dish so they’re just touching. Sprinkle any remaining cinnamon sugar over the top and drizzle with any remaining butter.
Bake the cinnamon sugar sourdough biscuit bombs
- Preheat the oven to 400 degrees F and place the cinnamon sugar biscuit bombs in the freezer while the oven preheats.
- Why do we chill the dough? Refrigerating the dough allows the butter to harden creating beautiful flaky layers once baked.
- Bake for 24–28 minutes, or until the tops are deeply golden and the centers are cooked through. Pro tip: To ensure your biscuit bombs are baked through, aim for an internal temperature of 200–205°F (93–96°C) in the center.
- Allow to cool for about 10 minutes before glazing.
Make the cream cheese glaze
Not a fan of cream cheese? Simply whisk together 120 grams of powdered sugar, 2–3 tablespoons of milk, and a splash of vanilla extract for an easy vanilla glaze instead.
- Beat together the softened cream cheese and butter until smooth.
- Mix in the powdered sugar,vanilla, salt and gradually add milk until the glaze reaches a pour-able consistency.
- Drizzle the warm biscuit bombs generously with the cream cheese glaze. Serve warm while they’re soft and fluffy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Warm individual portions in the microwave for 15–20 seconds before serving.
More cinnamon sugar sourdough recipes
Cinnamon Sugar Sourdough Biscuit Bombs (easy discard recipe)
Soft, buttery sourdough discard cinnamon sugar biscuit bombs are baked pull-apart style, coated in cinnamon sugar, and finished with a rich cream cheese glaze for an easy, irresistible treat.
Equipment
- Mixing bowl
- Food scale
- Cheese grater
- 1 8x8 inch baking pan
- Parchment paper
Ingredients
Biscuit Dough
- 250 grams all-purpose flour
- 24 grams sugar
- 8 grams (2 teaspoons) baking powder
- 1/4 teaspoon fine sea salt
- 75 grams cold unsalted butter (grated)
- 200 grams cold sourdough discard
- 80 grams cold buttermilk
Cinnamon sugar coating
- 85 grams (6 tablespoons) unsalted butter (melted )
- 100 grams granulated sugar
- 2½ teaspoons ground cinnamon
Cream cheese glaze
- 115 grams (4 oz) cream cheese (softened)
- 30 grams unsalted butter (softened )
- 120 grams powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1-3 tablespoons milk (as needed)
Instructions
-
Place the butter in the freezer for 15-20 minutes.
In a large bowl whisk together the flour, sugar, baking powder, and salt.
-
Grate the frozen butter into the mixture and use a fork or a dough scraper to cut the butter into the mixture until it resembles coarse crumbs.
-
In a separate bowl whisk together the sourdough discard, and buttermilk or heavy cream.
-
Add the wet mixture to the dry and mix until a shaggy dough is formed. Dough should be soft, but not sticky.
Shape and coat the cinnamon sugar biscuit bombs
-
Line a 8x8 inch baking pan with parchment paper.
-
Before shaping the biscuit bombs, melt the butter and let it cool slightly. In a separate bowl, stir together the sugar and cinnamon until well combined.
-
Divide the dough into 16 equal portions (I use a food scale for accuracy) and roll each piece into a ball.
-
Dip each dough ball into the melted butter, allowing any excess to drip off.
-
Roll generously in the cinnamon sugar mixture until completely coated.
-
Arrange the coated dough balls in the prepared baking dish so they're just touching. Sprinkle any remaining cinnamon sugar over the top and drizzle with any remaining butter.
Bake the cinnamon sugar sourdough biscuit bombs
-
Preheat the oven to 400 degrees F and place the cinnamon sugar biscuit bombs in the freezer while the oven preheats.
Why do we chill the dough? Refrigerating the dough allows the butter to harden creating beautiful flaky layers once baked.
-
Bake for 24–28 minutes, or until the tops are deeply golden and the centers are cooked through.
Pro tip: To ensure your biscuit bombs are baked through, aim for an internal temperature of 200–205°F (93–96°C) in the center.
-
Allow to cool for about 10 minutes before glazing.
Make the cream cheese glaze
-
Not a fan of cream cheese? Simply whisk together 120 grams of powdered sugar, 2–3 tablespoons of milk, and a splash of vanilla extract for an easy vanilla glaze instead.
-
Beat together the softened cream cheese and butter until smooth.
-
Mix in the powdered sugar,vanilla, salt and gradually add milk until the glaze reaches a pour-able consistency.
-
Drizzle the warm biscuit bombs generously with the cream cheese glaze. Serve warm while they're soft and fluffy.
Storage
-
Store leftovers in an airtight container in the refrigerator for up to 4 days.
-
Warm individual portions in the microwave for 15–20 seconds before serving.
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