If you love a soft, bakery-style treat with cozy cinnamon flavor, these sourdough discard cinnamon sugar knots are going to be your new favorite.
Made with leftover sourdough discard and a touch of yeast for a quicker rise, they bake up irresistibly fluffy with layers of buttery cinnamon sugar in every twist. Finished with a simple vanilla glaze, they’re perfect for breakfast, brunch, or a sweet afternoon pick-me-up—and a delicious way to use up that discard sitting in your fridge.
If you’re a savory lover you have to try my Sourdough Discard Garlic Knots (so soft and fluffy!)
Why You’ll Love This Recipe
- Soft, fluffy, and perfectly sweet with cozy cinnamon sugar in every bite.
- A delicious way to use up sourdough discard without long fermentation.
- Easy to make with simple ingredients you likely already have.
- Finished with a sweet vanilla glaze for that bakery-style touch.
FAQ
Can I use active sourdough starter instead of discard?
Yes! Active starter works just as well in this recipe. Since we’re using a bit of yeast for a quicker rise, either discard or active starter will give you soft, fluffy results.
Do I have to use yeast?
For this version, yes—the yeast helps these knots rise quickly and keeps the texture light and fluffy. If you prefer a fully sourdough version, you can omit the yeast, but expect a much longer rise time.
How should I store these?
Store the knots in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and warm them slightly before serving to bring back that soft texture.
Can I make these ahead of time?
Yes! You can prepare the knots, cover, and refrigerate overnight before baking. Let them sit at room temperature for about 30–45 minutes before baking the next day.
Can I freeze them?
Absolutely. Freeze baked (and unglazed) knots in an airtight container for up to 2 months. Thaw and warm before adding glaze and serving.
Is there an easier way to coat them?
You can brush the knots with butter and sprinkle cinnamon sugar on top, but for the best flavor, I recommend rolling each piece into an 8-inch rope, dipping it in melted butter, then coating it in the cinnamon sugar mixture. It’s a little messy, but it ensures every single bite is loaded with that sweet cinnamon goodness.
How to make sourdough discard cinnamon sugar knots: step-by-step
Baker’s schedule: Mix the dough and let it rest for 1 hour, shape and let rise for 30 minutes, bake.
Need more time? Sourdough discard cinnamon sugar knots can be shaped after the first rise and placed in the fridge overnight and baked the following day.
Ingredients:
- 120 grams warm milk
- 40 grams water
- 50 grams sugar
- 7 grams instant yeast (or active dry, but instant is much faster)
- 100 grams sourdough discard (fed or unfed at room temp)
- 1 large egg (room temperature)
- 57 grams unsalted butter (softened)
- 360 grams all-purpose flour
- 5 grams salt
Cinnamon sugar coating:
- 113 grams (1/2 cup) melted unsalted butter
- 150 grams (3/4 cup) sugar
- 1 tablespoon ground cinnamon
Vanilla icing (perfect for dipping)
- 120 grams (1 cup) powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
- pinch of salt (optional to cut sweetness)
You will need:
- Mixing bowl
- Food scale
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Instructions
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.
- Warm the milk and water for 20-30 seconds in the microwave and add it to a mixing bowl.
- Combine the sugar and poor the instant yeast over top and let it sit for a few minutes.
- Whisk in the sourdough discard and egg until combined.
- Lastly, add the softened butter, flour, and salt. Mix until everything is well combined. It should still be fairly sticky at this stage- this is normal! Cover the bowl and let it rest for 15-20 minutes.
Knead the dough
- Place the dough onto a floured work surface and knead it for 5-8 minutes or until it comes together. Use small amounts of flour during kneading to assist with stickiness. It will come together nicely with a little elbow grease and patience!
Tip: if during kneading the dough becomes excessively sticky or starts to tear, let it rest for 15 minutes. After resting return to the dough to finish kneading.
- Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size (1-2 hours).
How to shape sourdough discard cinnamon sugar knots
- The dough can be shaped and refrigerated overnight OR baked the same day.
- Line a baking sheet with parchment paper. In one large bowl, add the melted butter, and in a second bowl, whisk together the sugar and cinnamon until well combined.
- Turn the dough out and divide it into 16 equal pieces.
- Roll each piece into a rough log shape and let them rest for 5-10 minutes to relax the gluten. This will make rolling them out easier.
- Next, roll each dough piece out into an 8-10 inch rope (use flour to assist with stickiness if needed).
- Dip each rope into the melted butter, then into the cinnamon sugar mixture. This coating method ensures every bite is packed with rich cinnamon sugar flavor.
- Take each rope and make a “U” shape, cross the ends, and tie it into a knot. Tuck the ends underneath for a more defined “knot” look. It’ll get a little messy but I promise it is worth it!
- Place each knot onto the baking sheet and cover with a damp towel or oiled plastic wrap for 20-30 minutes.
Bake the sourdough discard cinnamon sugar knots
- After the knots have rested, preheat the oven to 375 degrees F and bake them for 20-25 minutes or until slightly browned (check them at 20 minutes).
Cinnamon sugar knots are done when they’re lightly golden and reach an internal temperature of 190–200°F (88–93°C).
- If you have any melted butter or cinnamon sugar left over, brush and sprinkle it over the knots while they’re still warm from the oven for extra flavor.
- While the knots cool whisk together the powdered sugar, milk, vanilla extract and pinch of salt until desired consistency (it should be pour-able for a drizzle).
- Drizzle each cinnamon sugar knot with the glaze and use any leftover for a dip!
- Sourdough discard cinnamon sugar knots are best enjoyed on the day of but last for 2 days on the counter in an airtight container.
More sourdough discard recipes
- Sourdough Discard Cinnamon Roll Muffins
- Sourdough Cinnamon Sticks (discard recipe)
- Sourdough Cinnamon Swirl Quick Bread
- Easy Sourdough Discard Cinnamon Rolls (soft & fluffy!)
Sourdough Discard Cinnamon Sugar Knots
Soft, fluffy sourdough discard cinnamon sugar knots coated in a sweet cinnamon swirl and finished with a vanilla glaze, an easy, bakery-style treat perfect for breakfast or dessert.
Equipment
- Mixing bowl
- Food scale
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Ingredients
- 120 grams warm milk
- 40 grams water
- 50 grams sugar
- 7 grams (2 & 1/4 teaspoons) instant yeast (or active dry, but instant is faster)
- 100 grams sourdough discard (room temperature, active starter can be used)
- 1 large egg
- 57 grams unsalted butter (softened )
- 360 grams all-purpose flour
- 5 grams salt
Cinnamon sugar coating
- 113 grams melted unsalted butter
- 150 grams sugar
- 1 tablespoon ground cinnamon
Vanilla icing (perfect for dipping)
- 120 grams powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
-
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.
-
Warm the milk and water for 20-30 seconds in the microwave and add it to a mixing bowl.
-
Combine the sugar and poor the instant yeast over top and let it sit for a few minutes.
-
Whisk in the sourdough discard and egg until combined.
-
Lastly, add the softened butter, flour, and salt. Mix until everything is well combined. It should still be fairly sticky at this stage- this is normal! Cover the bowl and let it rest for 15-20 minutes.
Knead the dough
-
Place the dough onto a floured work surface and knead it for 5-8 minutes or until it comes together. Use small amounts of flour during kneading to assist with stickiness. It will come together nicely with a little elbow grease and patience!
-
Tip: if during kneading the dough becomes excessively sticky or starts to tear, let it rest for 15 minutes. After resting return to the dough to finish kneading.
-
Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size (1-2 hours).
How to shape sourdough discard cinnamon sugar knots
-
The dough can be shaped and refrigerated overnight OR baked the same day.
-
Line a baking sheet with parchment paper. In one large bowl, add the melted butter, and in a second bowl, whisk together the sugar and cinnamon until well combined.
-
Turn the dough out and divide it into 16 equal pieces.
-
Roll each piece into a rough log shape and let them rest for 5-10 minutes to relax the gluten. This will make rolling them out easier.
-
Next, roll each dough piece out into an 8-10 inch rope (use flour to assist with stickiness if needed).
-
Dip each rope into the melted butter, then into the cinnamon sugar mixture. This coating method ensures every bite is packed with rich cinnamon sugar flavor.
-
Take each rope and make a “U” shape, cross the ends, and tie it into a knot. Tuck the ends underneath for a more defined "knot" look. It'll get a little messy but I promise it is worth it!
-
Place each knot onto the baking sheet and cover with a damp towel or oiled plastic wrap for 20-30 minutes.
Bake the sourdough discard cinnamon sugar knots
-
After the knots have rested, preheat the oven to 375 degrees F and bake them for 20-25 minutes or until slightly browned (check them at 20 minutes).
-
Cinnamon sugar knots are done when they’re lightly golden and reach an internal temperature of 190–200°F (88–93°C).
-
If you have any melted butter or cinnamon sugar left over, brush and sprinkle it over the knots while they’re still warm from the oven for extra flavor.
-
While the knots cool whisk together the powdered sugar, milk, vanilla extract and pinch of salt until desired consistency (it should be pour-able for a drizzle).
-
Drizzle each cinnamon sugar knot with the glaze and use any leftover for a dip!
-
Sourdough discard cinnamon sugar knots are best enjoyed on the day of but last for 2 days on the counter in an airtight container.
Notes
Baker’s schedule: Mix the dough and let it rest for 1 hour, shape and let rise for 30 minutes, bake.
Need more time? Sourdough discard cinnamon sugar knots can be shaped after the first rise and placed in the fridge overnight and baked the following day.
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