Cinnamon Sourdough Discard Bread

When you have sourdough discard waiting in the fridge, turning it into a cinnamon swirl bread is a lovely way to use it—yielding a loaf full of sweet spice, fragrant aroma, and soft texture. This Cinnamon Sourdough Discard Bread blends the gentle tang of discard with buttery cinnamon swirl to give you a loaf perfect for breakfast, French toast, or just a slice warm from the oven.

In this article, you’ll find the ingredient list, detailed step-by-step method, tips for swirl and texture, variations, serving ideas, and FAQs. Let’s bake!

Why Cinnamon Swirl Discard Bread Works

• You get the flavor benefit of discard (mild tang, moisture) without needing long ripening for the discard itself.

• The swirl of cinnamon sugar adds visual appeal and bursts of flavor in each slice.

• This bread bridges sweet breads and sandwich loaves—enjoy it both ways.

• The process is forgiving, adaptable, and great for those new to working with discard in breads.

Ingredients (Makes a 1‑Loaf Cinnamon Swirl Bread)

For the Dough

• 1 cup sourdough discard (unfed, cold from fridge)

• 2 to 2¼ cups all-purpose flour (reserve some for adjustments)

• 2 tablespoons sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 6 tablespoons cold unsalted butter, cubed

• ⅔ cup milk (or a mix of milk and cream)

• 1 large egg

• 1 teaspoon vanilla extract

For the Cinnamon Swirl Filling

• ¼ cup brown sugar (packed)

• 1 to 1½ tablespoons ground cinnamon (adjust to taste)

• 2 tablespoons melted butter

(Optional) Glaze or Topping

• ½ cup powdered sugar

• 2 tablespoons milk

• ½ teaspoon vanilla

• Or a light dusting of cinnamon sugar on top before baking

Step-by-Step Instructions

1. Prepare the Dough

1. Preheat your oven to 375°F (≈190°C). Grease a standard loaf pan or line with parchment paper.

2. In a large mixing bowl, whisk together 2 cups of flour, sugar, baking powder, and salt.

3. Add cold butter cubes into the dry mix and cut in until the mixture becomes crumbly with small butter pieces.

4. In a separate bowl or measuring cup, whisk the sourdough discard, milk, egg, and vanilla.

5. Pour the wet mixture into the dry mixture. Stir until a soft dough forms.

6. If the dough is too sticky to handle, add more flour, a tablespoon at a time, just until workable but still soft.

2. Roll & Spread the Filling

1. Lightly flour your work surface. Turn out the dough and gently knead it 2‑3 times to bring it together.

2. Roll the dough into a rectangle roughly 9 × 14 inches (or shape proportionally so you can roll it into a log).

3. Brush melted butter evenly over the dough surface.

4. Mix brown sugar and cinnamon in a small bowl; sprinkle this mixture evenly across the buttered dough, leaving a small margin along one long edge for sealing.

3. Form the Loaf

1. Starting from the longer side, roll the dough tightly into a log, pinching or pressing the seam to seal firmly.

2. Gently press the ends in to create a neat shape.

3. Place the loaf, seam side down, into your prepared loaf pan.

4. Bake

1. Bake in the preheated oven for 35–45 minutes until the top is golden and the loaf sounds hollow when tapped.

2. If the top browns too quickly, loosely tent with foil partway through baking.

3. To check for doneness, insert a toothpick or skewer into the center—it should come out clean or with a few moist crumbs.

5. Glaze or Serve Plain

1. If using a glaze, whisk powdered sugar, milk, and vanilla until smooth.

2. When the loaf comes out of the oven, allow it to cool for about 10 minutes in the pan, then drizzle the glaze over the top, or slice and serve as is.

Tips for Success & Best Texture

• Use cold butter in the dough to encourage lightness.

• Don’t overmix—mix just until ingredients come together.

• Roll tightly to ensure a good swirl and prevent filling slipping out.

• Use a loaf pan that fits your roll snugly to support rising.

• The ratio of sugar to cinnamon affects how bold the swirl is—adjust to preference.

• Tent with foil if your oven browns quickly on top.

• Let loaf rest before slicing—this helps slices stay clean and structure set.

Variations & Flavor Twists

• Apple or Pear Swirl: Add finely diced peeled fruit into the filling.

• Nut & Cinnamon Loaf: Mix chopped walnuts, pecans, or almonds into the filling swirl.

• Chocolate Cinnamon Swirl: Sprinkle mini chocolate chips or swirl cocoa powder with cinnamon.

• Orange Cinnamon Loaf: Add orange zest or a little orange juice to dough or glaze.

• Maple Glaze: Replace some or all milk in glaze with maple syrup for fall flavor.

Serving & Pairing Suggestions

• Serve warm slices, lightly toasted or plain.

• Pair with butter, cream cheese, jam, or honey.

• Enjoy with coffee, chai, hot chocolate, or spiced latte.

• Serve alongside soft scrambled eggs or fresh fruit for brunch.

Make-Ahead & Storage

• Make ahead the night before: You can prepare the roll, place it in the loaf pan covered, refrigerate overnight, and bake in the morning (add a few extra minutes).

• Leftovers: Store in an airtight container for 1–2 days. Reheat gently to restore softness.

• Freezing: This loaf freezes well. Wrap tightly and thaw before reheating. A gentle warm in oven helps refresh texture.

Frequently Asked Questions

Will this bread rise without yeast?
This recipe uses baking powder to create lift, so you don’t need yeast. The discard adds flavor, not leavening.

Will it taste sour?
It may carry a gentle tang, but the sweetness of cinnamon sugar and richness of the dough balance that so it doesn’t dominate.

Can I make this dairy-free or vegan?
Yes—use plant-based milk, vegan butter, and a vegan glaze. Texture might shift slightly.

What if my dough is too sticky?
Add small amounts of reserve flour gradually or dust your hands and surface lightly. Don’t over-flour.

How to tell when it’s done baking?
The top should be golden, the loaf sounds hollow when tapped, and a skewer or toothpick inserted should come out clean or nearly so.

Approximate Nutrition (per slice, with glaze)

• Calories: ~240–280

• Sugar: ~10–14 g

• Fat: ~8–10 g

• Protein: ~3–4 g

• Carbohydrates: ~35–38 g

• Fiber: ~1–2 g

• Saturated Fat: ~4–5 g

Final Thoughts

This cinnamon swirl sourdough discard bread gives you the satisfaction of fresh, aromatic, sweet bread while putting your discard to good use. It’s a loaf that fits well in your breakfast, brunch, or dessert repertoire—one that impresses with its swirl and softness. Try the base recipe, experiment with flavor variations, and enjoy slices warm from your oven.