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

Sourdough Discard Cinnamon Bread

  • Author: Olivia Baker
  • Total Time: Prep Time: 20 minutes (active) + 6-8 hours (rising) Cook Time: 35-40 minutes
  • Yield: 1 loaf (10-12 slices) 1x

Ingredients

Scale

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)

Instructions

  1. 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.)
  2. 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.
  3. 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!)
  4. 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.)
  5. 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.
  6. 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.
  7. Second Rise: Cover the loaf and let it rise again for 45-60 minutes. It should puff up nicely.
  8. 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.
  9. 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!

                  Nutrition

                  • Serving Size: 1 slice (based on 12 slices)
                  • Calories: 150-180
                  • Sugar: 8-10g
                  • Fat: 3-4g
                  • Saturated Fat: 1g
                  • Carbohydrates: 25-30g
                  • Protein: 4-5g
                  • Cholesterol: 10-20mg

                  Keywords: Sourdough Discard Cinnamon Bread

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                  Find it online: https://sourdoughlovers.com/sourdough-discard-cinnamon-bread/