Freshly baked sourdough discard cinnamon bread with visible cinnamon swirls, set in a cozy kitchen scene.

Let’s talk about sourdough discard cinnamon bread. If you’ve been in the sourdough game recently (because who didn’t hop on that trend during quarantine?), you probably have a little jar of sourdough discard sitting in the fridge right now. To me, that jar might as well be pure gold. Like, why waste perfectly good starter when it can become something this tasty?

One of my favorite ways to use up sourdough discard is to bake this soft, sweet cinnamon bread. It’s like the cozy flavor of a cinnamon roll and the vibe of freshly baked bread got married, and, honestly, I’m here for that union.

I know the guilt that comes with tossing out starter. It feels so wasteful, right? But don’t worry—this recipe will change how you look at discard forever. Whether you eat this bread plain, toast it up with butter, or unleash its full potential as French toast, trust me, it’s going to become one of your go-to bakes.

Table of Contents

Let’s Pause—What Exactly Is Sourdough Discard?

If you already know this part, skip ahead—I won’t take it personally—but if you’re new to sourdough, let’s break it down. When you feed your sourdough starter, you remove a portion of it to make room for the fresh flour and water. That removed portion is “sourdough discard.”

It’s basically unfed starter—still alive (in a bakers’ yeast-y sort of way) but not ready to make bread rise. So instead of using it to leaven bread, you can use it in recipes like pancakes, crackers, dumplings, or, in today’s case, cinnamon bread.

What Makes Sourdough Discard Cinnamon Bread So Dang Good?

I could tell you this bread tastes amazing, but I bet you already assumed that. So let me give you the deets about what makes it special:

Tangy Sweetness: The sourdough discard gives this bread a subtle tang. Combined with the cinnamon sugar swirl, it’s a match made in heaven. (Think of it as the lovechild of sweet and slightly sour.)
Tender Texture: The discard adds moisture and just the right density. It’s sturdy enough to hold the cinnamon swirl but soft enough to pull apart piece by piece.
Creative Outlet for Leftovers: Every sourdough baker has that “uh-oh” moment when discard piles up. This recipe offers a solution that doesn’t involve throwing out food—or random pancakes for the fifth time this week.

And can I just say? The aroma of this bread baking in the oven is chef’s kiss! If your neighbors don’t knock on your door asking for a slice, do they even have noses?

What You’ll Need to Make Sourdough Discard Cinnamon Bread

Hands spreading cinnamon sugar over rolled-out dough for sourdough discard cinnamon bread.

Before diving into the process, let’s make sure we have everything lined up. (Pro tip: Nothing kills the baking mood faster than realizing you’re out of cinnamon halfway through the recipe.)

Ingredients

Bread Dough:
200g active sourdough discard (about 3/4 cup)
3 cups (360g) all-purpose flour
1/2 cup (120ml) whole milk (lukewarm)
1/4 cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp salt
2 1/4 tsp (one packet) instant yeast
1/4 cup (56g) unsalted butter (softened)

Cinnamon Sugar Swirl:
1/2 cup (100g) brown sugar
2 tsp cinnamon
2 tbsp melted butter (for spreading on the dough)

Optional Topping:
A dusting of powdered sugar or a drizzle of icing (1/2 cup powdered sugar + 1 tbsp milk mixed together)

Tools

You don’t need fancy gadgets for this bread, but here’s what’ll make the process much easier:

Mixing bowls (a big one and a medium one)
A loaf pan (9×5-inch works perfectly)
A rolling pin
A small whisk or fork (for mixing the swirl ingredients)
Plastic wrap
A dough scraper or sharp knife

Let’s Make Cinnamon Bread—No Fuss, Just Fun

Rolled and twisted sourdough cinnamon bread dough in a loaf pan, ready for baking.

(Get your apron on and cue up your favorite baking playlist.)

Activate That Yeast: Combine milk and sugar in a mixing bowl, then sprinkle the yeast over it. Let it sit until frothy—about 5-10 minutes. (This is where you brew yourself some coffee and pretend you’re living in a quaint bakery.)

Mix the Dough: Add your sourdough discard, egg, salt, vanilla, and soft butter to the yeast mixture. Slowly mix in the flour until the dough starts coming together.

Knead Baby Knead: Turn the dough out onto a floured surface and knead for 8-10 minutes until it’s smooth and springy. (Think of it as a mini arm workout to balance out the bread you’re about to eat!)

First Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise for about 90 minutes or until doubled in size. (Pro tip: If your kitchen is chilly, stick it near your oven or in the microwave with the light on for a makeshift warm spot.)

Roll and Spread the Love: Roll out the dough into a rectangle—about 12×18 inches. Brush it with melted butter, then sprinkle the cinnamon-sugar mixture evenly across.

Swirl It Up: Roll the dough into a tight log (starting on the shorter side), then pinch the edges to seal. You can twist it slightly before placing it into your loaf pan for extra swirls.

Second Rise: Cover the loaf and let it rise again for 45-60 minutes. It should puff up nicely.

Bake It Off: Preheat your oven to 350°F (175°C). Bake the bread for 35-40 minutes, or until the top is golden brown and the house smells irresistible.

Cool (If You Can Wait): Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool fully. Or, you know, rip into it while it’s still warm—I won’t judge!

Why Stop Here? Try These Ideas for Sourdough Discard

Once you fall in love with that discard jar, you’ll want to experiment. Here are some other ways to use it:

Sourdough discard crepe: Thin, lacy crepes with a slight tang? Yes, please! Sweet or savory fillings work.
Sourdough discard pita bread: Homemade pita has entered the group chat—soft, pillowy, and perfect for stuffing.
Sourdough discard sugar cookies: Slightly sour sugar cookies are a thing, and they’re addictive! Top them with icing for extra flair.
Sourdough discard dumplings: Hello, comfort food heaven. Mix discard into dumpling dough for a subtle kick that pairs well with soups and stews.

Final Thoughts (and a Little Shameless Plug)

Baking sourdough discard cinnamon bread is more than just making something delicious—it’s about creativity and not wasting a single thing. I hope this recipe inspires you to dust off your sourdough skills and let that discard shine.

Got questions? Share your baking adventures in the comments! Need tips on working with sourdough discard? Check out this guide to sourdough discard recipes from King Arthur Baking. Or tag me on Instagram (because I REALLY want to see those swirls). Oh, and pro tip: If there’s any bread left (good luck with that), it makes unreal French toast the next day. Mic drop. 👩‍🍳