Table of Contents
Cinnamon swirl bread is a beloved treat: soft bread with sweet ribbons of cinnamon sugar inside. When built with sourdough discard, you gain an extra dimension of moisture, tenderness, and flavor complexity. This sourdough discard cinnamon swirl bread brings a cozy, homey loaf that’s excellent for breakfast toast, French toast, or snacking with a cup of coffee.
Unlike sourdough sour loaves, this recipe uses discard combined with yeast to simplify rising and ensure a reliable result. You don’t have to wait days — you can bake a delicious loaf in a standard timeframe. Let me walk you through everything you need to know.
In this article you’ll find:
Ingredient breakdown & notes
Step‑by‑step directions (mixing, rising, shaping, swirling, baking)
Tips for achieving a clear swirl and soft crumb
Variations you can try
Serving and pairing ideas
Storage, reheating & slice‑off tips
Troubleshooting common issues
Frequently asked questions
Let’s get started baking that swirl of warmth and sweetness.
Ingredients & Notes
Below is a standard ingredient list for one swirl loaf (makes ~1 medium loaf, 8–10 slices):
Dough Ingredients
| Ingredient | Amount | Purpose & Notes |
|---|---|---|
| Sourdough discard (unfed) | ½ cup (≈120 g) | Adds moisture, richness, mild tang |
| Warm water | ⅓ cup (≈80 ml) | Hydrates dough |
| Milk (or plant milk) | ¼ cup | Adds tenderness to crumb |
| Melted butter or oil | 2 tablespoons | Fat for richness |
| Granulated sugar | 2 tablespoons | Sweetness & feed for yeast |
| Egg | 1 large | Structure & richness |
| Vanilla extract | 1 teaspoon | Flavor enhancer |
| All-purpose flour | ~2 to 2¼ cups (≈240–270 g) | Structure for bread |
| Instant yeast | 1 teaspoon | Reliable rise |
| Salt | ½ teaspoon | Balances flavor |
Cinnamon Swirl Filling
| Ingredient | Amount | Purpose |
|---|---|---|
| Brown sugar | ½ cup | Sweetness & depth |
| Ground cinnamon | 2 tablespoons | Key spice |
| Butter (softened) | 2 tablespoons | To bind swirl and add richness |
| Optionally: a pinch of nutmeg or cardamom | ⅛ teaspoon | Additional warmth |
Optional Topping / Glaze
Melted butter to brush top
Spare cinnamon sugar mix or coarse sugar on top
Simple glaze: powdered sugar + milk (or plant milk) + vanilla
Step‑by‑Step Instructions
1. Mix the Dough
In a large bowl, combine warm water, milk, sugar, and yeast. Let sit ~5 minutes until foamy (if yeast is fresh).
Stir in sourdough discard, melted butter, egg, and vanilla until combined.
Gradually mix in flour and salt until a shaggy dough forms.
2. Knead & First Rise
Turn dough onto lightly floured surface, knead 6–8 minutes until smooth and elastic (slightly tacky but manageable).
Place dough in lightly oiled bowl, cover, and let rise ~1 hour until roughly doubled.
3. Prepare Swirl Filling
While dough rises, combine brown sugar, cinnamon (and optional spice), and softened butter in a bowl. Mix into a spreadable paste.
4. Shape & Add Swirl
After the dough has risen, gently punch it down and turn it out on a floured surface.
Roll into a rectangle roughly 9×14 inches (or comparable ratio).
Spread cinnamon sugar mixture evenly over the dough, leaving a small border on one edge.
Roll the dough tightly from the long side (like a jelly roll), sealing the seam and edges.
Tuck ends under and gently shape into loaf. Place seam side down in a greased loaf pan (9×5 is common).
5. Second Rise
Cover the pan loosely and let the loaf rise again for ~30–45 minutes, until puffy.
6. Bake
Preheat oven to 350 °F (175 °C).
Optionally brush the top with melted butter and sprinkle extra cinnamon sugar.
Bake 35–45 minutes, until the top is golden and loaf sounds hollow when tapped; internal temperature ~190–195 °F (88–90 °C).
If top browns too fast, tent loosely with foil.
7. Cool & Slice
Let the loaf rest in pan for 10 minutes, then remove and cool on a rack completely before slicing.
Use a sharp serrated knife to slice, revealing a beautiful cinnamon swirl inside.
Tips for a Perfect Swirl & Texture
Consistent roll thickness: Roll evenly so swirl stays uniform.
Butter in filling: Helps swirl stay moist and integrate.
Tight rolling: Avoid large air pockets, but don’t smash it.
Seal edges well: Prevent leaking of swirl.
Avoid overproofing: Over‑risen dough may collapse swirl definition.
Bake fully: Undercooking leads to gummy crumb.
Cool fully before slicing: Helps set swirl and crumb structure.
Variations & Flavor Twists
Nut swirl: Add chopped walnuts or pecans into the swirl mix.
Raisin or dried fruit twist: Scatter small raisins or currants within swirl.
Apple cinnamon swirl: Thin‑slice apples inside swirl (well drained).
Chocolate swirl: Mix in cocoa powder + sugar into swirl for a chocolate version.
Maple cinnamon swirl: Replace part of sugar in swirl with maple syrup for extra depth.
Glazed swirl loaf: Frost the top with simple glaze after cooling for a sweeter finish.
Serving & Pairings
Serve toasted with butter or cream cheese.
Use slices for French toast or bread pudding.
Pair with coffee, chai, or a warm drink.
Present in brunch spreads or holiday tables.
Gift slices in parchment or loaf as a homemade present.
Storage, Freezing & Reheating
Storage: Once fully cooled, wrap in foil or store in airtight container at room temperature for 2–3 days.
Freezing: Slice or wrap entire loaf, freeze up to 2–3 months.
Thawing & warming: Thaw at room temp, then warm slices in oven at 300 °F (150 °C) for 5–10 minutes.
Avoid refrigeration: Unless climate is hot, refrigeration can dry the bread.
Troubleshooting Common Problems
| Problem | Likely Cause | Solution |
|---|---|---|
| Swirl is vague or blurred | Overproofing or loose roll | Reduce rise time, roll more tightly |
| Center undercooked | Too much swirl filling or insufficient bake time | Bake longer, reduce filling thickness |
| Swirl leaks or runs | Filling too wet or edges not sealed | Use firmer filling, seal edges, place seam down |
| Bread too dense | Overmixing or too much flour | Mix lightly, measure flour accurately |
| Top browns too fast | Oven too hot | Tent with foil or reduce temp slightly |
Frequently Asked Questions
Will the discard make this bread taste sour?
Only gently. In a sweet, spiced loaf, the tang of the discard is subtle and complementary — not sour. The swirl, sweetness, and spice dominate.
Do I need to feed my starter before using the discard?
No — this recipe is designed for unfed discard, so you can use your discard directly.
Can I make this loaf gluten-free?
You can try a gluten-free flour blend with binders, but swirl definition and rise may be different. Test with a smaller loaf first.
Can I make this in a different loaf pan size?
Yes — adjust bake time accordingly. A deeper pan may require longer baking; a wide shallow pan may bake faster.
Is the swirl filling optional?
Yes — you could make a plain version, but the swirl is what gives it that classic visual and flavor appeal.
Can I double the recipe?
Absolutely — multiply ingredients proportionally. Use two pans if needed and watch rising and baking times.
Final Thoughts
This Sourdough Discard Cinnamon Swirl Bread is a cozy, aromatic loaf that blends the comforting flavors of cinnamon sugar with the moistness and subtle complexity of sourdough discard. It’s perfect for breakfast, brunch, snacking, or gifting.
Once you master the swirl technique and balance of dough vs filling, you can get creative — nuts, fruit, chocolate, glaze.
