Mini Sourdough Discard Cinnamon Sugar Doughnuts

Okay, I think I’m in love my with Dash mini doughnut maker. Not too long ago, I used it to make mini snowball doughnuts. Next to a cup of cocoa, a side of tasty bite-sized doughnuts are pure heaven.

This week I’m proud to present: sourdough discard cinnamon doughnuts.

They’re essentially snickerdoodle doughnuts with a hint of sourdough tang and I can’t get enough of them.

sourdough discard mini cinnamon doughnuts

I love make these doughnuts for friends and family, and they’re a great way to use up sourdough discard. Hot and fresh doughnuts are a fun dessert for any occasion, and since they’re little, it’s much easier to keep calories in check.

Funnily enough, I think these doughnuts actually taste better the day after they’re baked. They have some time to soften and absorb all the amazing flavors.

sourdough discard mini cinnamon doughnuts

Mini Sourdough Discard Cinnamon Sugar Doughnuts

A small treat that uses sourdough discard. Tastes a bit like a snickerdoodle cookie, but it's a doughnut and that's even better.
Prep Time 13 minutes
Cook Time 45 minutes
Servings 28



  • 113 Grams Sourdough Starter, Fed, Unfed, or Discard (1/2 Cup)
  • 70 Grams Butter (5 Tablespoons)
  • 60 Grams Milk (1/4 Cup)
  • 1 Large Egg
  • 4.2 Grams Vanilla Extract (1 Teaspoon)
  • 150 Grams All-Purpose Flour (1 1/4 Cup)
  • 100 Grams White Granulated Sugar (1/2 Cup)
  • 8 Grams Baking Powder (2 Teaspoons)
  • 1 Grams Salt (1/8 Teaspoon)
  • 1 Grams Cream of Tarter, Optional (1/8 Teaspoon)


  • 114 Grams Butter, Melted (1/2 Cup – 1 Stick)
  • 100 Grams White Granulated Sugar (1/2 Cup)
  • 7.5 Grams Ground Cinnamon (3Teaspoons)


  • Preheat the mini doughnut maker.
  • In a medium mixing bowl, combine the wet ingredients: starter, butter, milk, egg, and vanilla extract.
  • In a small mixing bowl, combine the dry ingredients: flour, baking powder, sugar, salt, and cream of tartar.
  • Pour the dry ingredients into the wet ingredients and stir until just combined.
  • Spoon the batter into a piping bag.
  • Lightly grease the doughnut maker, pipe the batter into the pan, close the doughnut maker and bake for 2 minutes 30 seconds.
  • While the doughnuts bake, combine the cinnamon and sugar for the topping in a separate small container. And melt the butter in yet another container. Set both containers aside aside.
  • Use a toothpick to flip the doughnuts and bake for another 2 minutes 30 seconds.
  • Let the doughnuts cool on a cooling rack for about 2 minutes.
  • Dip the finished doughnuts in the melted butter and then roll in the cinnamon sugar.


I’m a little heavy handed when it comes to the butter and cinnamon topping. I also like lots of cinnamon in my cinnamon sugar. You can go for a lighter flavor with a little less cinnamon and you don’t have to thoroughly cover your doughnuts with the topping. A sprinkling can suffice if that’s your preference.

Did You Try It?

I have so much fun making doughnuts and coming up with new recipes. But you know what I enjoy more? Finding out that you had fun, too! If you liked these doughnuts, leave a star rating or post a comment below. Your feedback can help me make my website better.