Say goodbye to throwing out that sourdough discard! This easy sourdough discard cinnamon sugar bread recipe transforms what might otherwise go to waste into a wonderfully soft, flavorful, and incredibly satisfying treat. It’s the perfect way to use up your extra starter while creating a delicious bread that everyone will love.
Whether you’re new to sourdough or a seasoned pro looking for a simple discard recipe, this cinnamon sugar bread is a fantastic choice. It’s designed to be straightforward, yielding a delightful loaf that’s fantastic for breakfast, a sweet snack, or even a light dessert.
Sourdough Discard Cinnamon Sugar Bread
- Total Time: 60-70 minutes
- Yield: 1 loaf 1x
Description
This easy sourdough discard cinnamon sugar bread recipe transforms what might otherwise go to waste into a wonderfully soft, flavorful, and incredibly satisfying treat. It’s the perfect way to use up your extra starter while creating a delicious bread that everyone will love. This bread is ideal for a lazy weekend breakfast, a mid-afternoon pick-me-up with a cup of coffee or tea, or even served warm as a simple dessert. It’s a family-friendly recipe that appeals to all ages, making it a staple in many households.
Ingredients
Instructions
1. 1. Prepare Your Wet Ingredients: In a large mixing bowl, combine the sourdough discard, warm milk, 1/4 cup granulated sugar, egg, melted butter, and vanilla extract. Whisk everything together until well combined and smooth. The mixture should be a light, creamy consistency.
2. 2. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these dry ingredients are thoroughly mixed to ensure even distribution in the dough.
3. 3. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. Once most of the flour is incorporated, turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. It should be slightly tacky but not overly sticky.
4. 4. First Rise (Quick Rest): Lightly grease the mixing bowl, place the dough back in, and turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for 20-30 minutes. This isn’t a long proof, but it helps the dough relax and makes it easier to work with.
5. 5. Prepare Cinnamon Swirl and Shape: While the dough rests, prepare the cinnamon sugar mixture by combining 1/4 cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl. After the rest, gently roll the dough out on a lightly floured surface into a rectangle, roughly 12×8 inches. Brush the melted butter evenly over the dough, then sprinkle the cinnamon sugar mixture over the butter, leaving a small border around the edges.
6. 6. Roll and Place in Pan: Starting from one of the longer sides, tightly roll the dough into a log. Pinch the seam closed to seal. Carefully transfer the log to a lightly greased 9×5-inch loaf pan, seam-side down.
7. 7. Bake the Bread: Preheat your oven to 375 F (190 C). Once preheated, place the loaf pan in the oven and bake for 30-35 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
8. 8. Cool and Glaze (Optional): Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. If making the glaze, whisk together the powdered sugar, milk/water, and vanilla extract until smooth. Drizzle the glaze over the cooled bread just before serving.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: sourdough, discard, cinnamon, sugar, bread, sweet, breakfast, snack, easy, homemade
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for several reasons. First, it’s an excellent way to utilize sourdough discard, giving it a new purpose and preventing food waste. For anyone maintaining a sourdough starter, finding delicious and practical ways to use the discard is always a bonus, and this bread delivers on flavor and simplicity. It’s perfect for busy parents, home bakers, or anyone who enjoys a comforting, homemade treat without a lot of fuss. The sourdough discard adds a subtle tang and incredible depth of flavor to the bread, balancing the sweetness of the cinnamon sugar beautifully. You’ll end up with a wonderfully soft crumb and a delightful crust.
This bread is ideal for a lazy weekend breakfast, a mid-afternoon pick-me-up with a cup of coffee or tea, or even served warm as a simple dessert. It’s a family-friendly recipe that appeals to all ages, making it a staple in many households. The process is forgiving, making it suitable for beginner bakers who might be intimidated by traditional sourdough baking.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start makes the baking process smooth and enjoyable. Here’s what you’ll need to create this delicious sourdough discard cinnamon sugar bread.
INGREDIENTS:
- 1 cup active sourdough discard (fed or unfed, at room temperature)
- 1/2 cup warm milk (about 100-110°F)
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- 2-3 tablespoons milk or water
- 1/2 teaspoon vanilla extract
When it comes to ingredients, you have a little flexibility. For the milk, any kind of dairy milk works well, or you can use a non-dairy alternative like almond or oat milk if preferred. Ensure your butter is unsalted, as this gives you control over the overall saltiness of the bread. If you only have salted butter, simply omit the 1/2 teaspoon of salt from the main dough ingredients. All-purpose flour is standard, but if you want a slightly chewier texture, you can substitute a small portion (about 1/4 cup) with bread flour. The vanilla extract is key for flavor, so don’t skip it! For the cinnamon sugar swirl, you can adjust the cinnamon to your liking – a little more or less won’t hurt.
Time Needed From Start To Finish
This recipe is designed to be relatively quick and straightforward, allowing you to enjoy fresh-baked bread without an all-day commitment.
- Prep Time: 15 minutes
- Bake Time: 30-35 minutes
- Cooling Time: 15-20 minutes
- Total Time: Approximately 60-70 minutes
How To Make It Step By Step With Visual Cues
Follow these simple steps to create your delicious sourdough discard cinnamon sugar bread.
- Prepare Your Wet Ingredients: In a large mixing bowl, combine the sourdough discard, warm milk, 1/4 cup granulated sugar, egg, melted butter, and vanilla extract. Whisk everything together until well combined and smooth. The mixture should be a light, creamy consistency.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these dry ingredients are thoroughly mixed to ensure even distribution in the dough.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. Once most of the flour is incorporated, turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. It should be slightly tacky but not overly sticky.
- First Rise (Quick Rest): Lightly grease the mixing bowl, place the dough back in, and turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for 20-30 minutes. This isn’t a long proof, but it helps the dough relax and makes it easier to work with.
- Prepare Cinnamon Swirl and Shape: While the dough rests, prepare the cinnamon sugar mixture by combining 1/4 cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl. After the rest, gently roll the dough out on a lightly floured surface into a rectangle, roughly 12×8 inches. Brush the melted butter evenly over the dough, then sprinkle the cinnamon sugar mixture over the butter, leaving a small border around the edges.
- Roll and Place in Pan: Starting from one of the longer sides, tightly roll the dough into a log. Pinch the seam closed to seal. Carefully transfer the log to a lightly greased 9×5-inch loaf pan, seam-side down.
- Bake the Bread: Preheat your oven to 375°F (190°C). Once preheated, place the loaf pan in the oven and bake for 30-35 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Cool and Glaze (Optional): Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. If making the glaze, whisk together the powdered sugar, milk/water, and vanilla extract until smooth. Drizzle the glaze over the cooled bread just before serving.
Easy Variations And Serving Ideas That Fit Real Life
This sourdough discard cinnamon sugar bread is fantastic as is, but it’s also incredibly versatile! Here are some simple variations and serving ideas to make it even more special for your family.
For a richer flavor, you can add a handful of chocolate chips or raisins to the dough when you’re mixing in the dry ingredients. If you love nuts, a sprinkle of chopped pecans or walnuts in the cinnamon sugar swirl adds a wonderful crunch. For a citrusy twist, add 1 teaspoon of orange or lemon zest to the dough.
This bread is perfect for breakfast or brunch. Serve it sliced and lightly toasted with a smear of cream cheese, butter, or even a dollop of plain Greek yogurt. It also makes a wonderful sweet snack with a cup of coffee or tea. For a fun treat, cut thicker slices and make French toast with them – the cinnamon sugar swirl will caramelize beautifully. Kids often love this bread warm, perhaps with a glass of milk. You can even cut it into cubes for a quick dessert board, alongside fresh fruit and a little whipped cream.
Common Slip-Ups And How To Avoid Them
Even with a simple recipe, a few common mistakes can happen. Knowing what to watch out for will help you achieve perfect results every time.
- Over-kneading the Dough: While kneading is important for developing gluten, over-kneading can make the bread tough. Knead just until the dough is smooth and elastic, about 5-7 minutes. If it feels very stiff, you’ve likely gone too far.
- Not Warming the Milk Enough (or Too Much): The warm milk helps activate the leavening agents. If it’s too cold, the dough won’t rise as well. If it’s too hot, it can kill the yeast in the discard and other leavening agents. Aim for a temperature between 100-110°F (lukewarm).
- Too Much Flour: Adding too much flour can result in a dry, dense loaf. The dough should be slightly tacky but manageable. If it’s too sticky, add a tiny bit more flour, a tablespoon at a time, until it’s easier to handle. Resist the urge to add a lot of extra flour.
- Not Sealing the Roll Properly: When rolling the dough into a log, make sure to pinch the seam closed firmly. If the seam isn’t sealed, the cinnamon sugar can leak out during baking, making a mess and potentially drying out the center
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
