Sourdough Discard Cinnamon Bread

There’s something truly magical about the aroma of freshly baked Sourdough Discard Cinnamon Bread filling my kitchen on a lazy weekend morning. Its soft, pillowy texture and sweet, swirled interior always remind me of the comfort a warm slice of Lemon Blueberry Sourdough Bread brings to my table.

I remember countless childhood mornings, waking up to my grandmother’s baking, the air thick with sweet spices. It’s that same sense of warmth and pure joy I aim to recreate with every loaf, inviting you into my kitchen, virtually.

This recipe is not just about baking; it’s about creating moments. It’s incredibly comforting and a fantastic way to utilize your sourdough discard without any fuss. My secret? Don’t rush the proofing; good things come to those who wait.

What You Need to Make This Recipe

Crafting this beautiful Sourdough Discard Cinnamon Bread relies on a few simple ingredients I always keep on hand, like the rich sourdough discard, creamy butter, and aromatic cinnamon. Just like when I make Banana Bread Cinnamon Rolls, the blend of fresh and pantry staples truly shines. You’ll find the complete list and exact measurements in the recipe card below.

How to Make Sourdough Discard Cinnamon Bread

Making this delightful Sourdough Discard Cinnamon Bread is a comforting journey from activating the yeast to shaping and baking. It’s a process I find incredibly therapeutic, similar to crafting a batch of homemade Burger Buns for a family barbecue. We’ll gently combine ingredients, allow the dough to rise, fill it with a sweet cinnamon swirl, and bake until golden and fragrant.

Pro Tips for Making This Sourdough Discard Cinnamon Bread

I’ve baked countless loaves, and I’ve picked up a few tricks along the way to ensure your Sourdough Discard Cinnamon Bread turns out perfectly every time.

• Dough Consistency: Don’t be afraid if your dough feels a little sticky after kneading. That’s a good sign! Just ensure it’s smooth and elastic. If it’s too wet, add a tiny bit more flour, a teaspoon at a time. Too dry? A splash of warm milk can work wonders.
• The Filling is Key: Ensure your butter for the filling is truly softened, not melted. This helps it spread evenly and prevents it from oozing out too much during the rise. My personal preference is to make sure the cinnamon and brown sugar are thoroughly combined before spreading.
• My Secret Trick: My secret for that truly irresistible swirl is to roll the dough out into a perfect rectangle before spreading the filling, then roll it up tightly. This creates more beautiful, distinct layers of cinnamon goodness throughout your Sourdough Discard Cinnamon Bread loaf.

How to Store Sourdough Discard Cinnamon Bread

To enjoy your homemade bread for days, proper storage is essential. I always recommend storing leftover Sourdough Discard Cinnamon Bread at room temperature in an airtight container or a bread bag for up to 3-4 days. For longer storage, you can slice and freeze individual pieces for up to 2 months. When reheating, I find wrapping slices in foil and warming them in the oven at a low temperature truly brings back that fresh-baked aroma and soft texture.

Nutritional Benefits

While indulging in this comforting Sourdough Discard Cinnamon Bread, remember sourdough offers unique digestive benefits from fermentation. It’s a satisfying treat bringing wholesome goodness and warmth to our family table.

FAQs

Can I use active sourdough starter instead of discard?

Absolutely! While this recipe is designed for discard, you can use active starter. Just ensure it’s fed and bubbly, then measure it out as you would the discard. The rise times might vary slightly, so keep an eye on your dough to ensure it doubles in size appropriately before baking your Sourdough Discard Cinnamon Bread.

What if my dough isn’t rising?

Dough not rising can be due to inactive yeast or a cold environment. Ensure your warm milk isn’t too hot (it kills the yeast) or too cold (it won’t activate it). Place your dough in a warm, draft-free spot. Patience is key; sometimes, it just needs more time to develop into beautiful Sourdough Discard Cinnamon Bread.

Can I make this bread ahead of time?

Yes, you can! After the first rise, you can punch down the dough, shape it, and then place it in the loaf pan, covered, in the refrigerator overnight for a slow cold proof. Just let it come to room temperature for about 30-60 minutes before baking your Sourdough Discard Cinnamon Bread for the best results.

What can I serve with Sourdough Discard Cinnamon Bread?

This delightful bread is fantastic on its own for breakfast or a snack. I love serving it warm with a pat of butter, a dollop of cream cheese frosting, or even a drizzle of honey. It also pairs wonderfully with a cup of coffee or tea for a cozy morning treat with your Sourdough Discard Cinnamon Bread.

Emma

Sourdough Discard Cinnamon Swirl Bread

Transform your unfed sourdough discard into a delightfully soft and flavorful cinnamon swirl bread, perfect for breakfast or a sweet snack. This recipe uses discard to add subtle tang and incredible texture without the long proofing times of traditional sourdough.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Breakfast, Dessert, Snack

Cuisine: American, Bakery

Ingredients Equipment Method Notes

Ingredients

  

For the Dough

• 1 cup Sourdough Discard unfed, at room temperature (approx. 240g)
• 1/2 cup Warm Milk whole milk, about 100-110°F (38-43°C)
• 1/4 cup Granulated Sugar (approx. 50g)
• 2 1/4 tsp Active Dry Yeast (approx. 7g)
• 1 Large Egg room temperature
• 1/4 cup Unsalted Butter melted and cooled slightly (approx. 56g)
• 3 1/2 cups All-Purpose Flour plus more for dusting (approx. 420g)
• 1 tsp Salt (approx. 6g)

For the Cinnamon Filling

• 1/4 cup Unsalted Butter softened (approx. 56g)
• 1/2 cup Brown Sugar packed, light or dark (approx. 100g)
• 1 tbsp Ground Cinnamon

For the Vanilla Glaze

• 1 cup Powdered Sugar (approx. 120g)
• 2 tbsp Milk or heavy cream (approx. 30ml)
• 1/2 tsp Vanilla Extract

Equipment

• Large mixing bowls
• Stand mixer (optional, with dough hook)
• Rolling Pin
• 9x5 inch loaf pan
• Whisk
• Wire cooling rack

Method

 

Activate Yeast & Mix Dough

• In a large mixing bowl (or stand mixer bowl), combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
• Add the sourdough discard, egg, and melted butter to the yeast mixture. Whisk until well combined.
• Gradually add the all-purpose flour and salt. Mix with a spoon or dough hook until a shaggy dough forms and most of the flour is incorporated.

Knead and First Rise

• Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding a minimal amount of extra flour if needed, until the dough is smooth, elastic, and no longer sticky. (If using a stand mixer, knead with a dough hook on medium-low speed for 6-8 minutes).
• Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Prepare Cinnamon Filling

• While the dough is rising, in a small bowl, combine the softened unsalted butter, packed brown sugar, and ground cinnamon. Mix until thoroughly combined and spreadable. Set aside.

Shape the Bread

• Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 10x14 inches (25x35 cm).
• Evenly spread the cinnamon filling over the entire surface of the dough, leaving a small border (about 1/2 inch) on one of the long edges.
• Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed to seal.

Second Rise & Bake

• Lightly grease a 9x5 inch (23x13 cm) loaf pan. Carefully transfer the rolled dough seam-side down into the prepared loaf pan.
• Cover the loaf pan with plastic wrap or a clean kitchen towel and let it rise in a warm place for another 30-45 minutes, or until visibly puffed and almost doubled. During the last 15 minutes of this rise, preheat your oven to 375°F (190°C).
• Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top browns too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.

Cool & Glaze

• Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
• While the bread cools, whisk together the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. If too thick, add a tiny bit more milk; if too thin, add a tiny bit more powdered sugar.
• Once the bread is mostly cooled (or completely cool for a firmer glaze), drizzle the vanilla glaze generously over the top. Slice and serve.

Notes

Total elapsed time for this recipe, including rise times, is approximately 3 hours 45 minutes.

**Sourdough Discard**: This recipe works best with unfed sourdough discard that's been stored in the fridge. The older it is, the more tangy the flavor might be, but it will still provide excellent texture.

**Storage**: Store leftover Sourdough Discard Cinnamon Bread in an airtight container at room temperature for up to 3 days. It can also be frozen, well-wrapped, for up to 1 month; thaw at room temperature before serving.

Conclusion

I truly hope you find as much joy in baking this Sourdough Discard Cinnamon Bread as I do. It’s a comforting, versatile recipe, perfect for family breakfasts or a cozy afternoon treat. This bread embodies my philosophy of warm, practical cooking that brings everyone together. Like my favorite Cranberry Walnut Bread, homemade is always made with love. Happy baking!

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