I first tried this sourdough discard cinnamon bread when I had a fridge full of starter discard and a craving for something cozy. The result: a tender, quick loaf with a buttery cinnamon swirl and an optional sweet glaze that turns simple pantry staples into a weekend-worthy treat. It’s perfect for breakfast toast, an afternoon pick-me-up, or a potluck loaf that disappears fast.
Why you’ll love this dish
This loaf turns sourdough discard into delicious, zero-waste baking. It’s fast (no long ferment), forgiving for beginners, and uses common ingredients so you can bake it on a weeknight or for a lazy Sunday brunch. The cinnamon swirl gives bakery-style appeal without temperamental yeast work — baking powder provides reliable rise while the discard adds a subtle tang and moist crumb.
“A cozy, butter-sliced, cinnamon-layered loaf that tastes like Sunday morning — and it saved my sourdough discard!” — Home baker review
Preparing Sourdough Discard Cinnamon Bread
Step-by-step overview:
- Make a quick cinnamon-sugar filling.
- Mix dry ingredients in one bowl and whisk wet ingredients (including sourdough discard) in another.
- Combine wet and dry until just moistened to keep the crumb tender.
- Layer half the batter, sprinkle most of the cinnamon sugar, add remaining batter and top with the rest. Swirl gently.
- Bake 45–50 minutes, cool, then optionally glaze.
This short roadmap helps you breeze through the recipe without surprises.
What you’ll need
- 1 3/4 cups all-purpose flour (swap equal parts whole wheat for nuttiness; for gluten-free use a 1:1 blend + 1/4 tsp xanthan gum)
- 1 cup brown sugar (light or dark)
- 1/3 cup brown sugar (for filling)
- 1 tbsp cinnamon (for filling)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg (for egg-free, use a flax egg: 1 tbsp ground flax + 3 tbsp water)
- 1 tsp vanilla extract
- 3/4 cup milk (dairy or plant milk)
- 1/3 cup melted butter (or melted coconut oil for dairy-free)
- 1/2 cup sourdough discard (unfed/discard at room temp or refrigerated)
- 1/2 cup powdered sugar (for glaze, optional)
- 1 tbsp milk (for glaze)
- 1/8 tsp vanilla extract (for glaze)
Notes: Brown sugar in both batter and swirl gives deep molasses flavor. If you only have granulated sugar, use it in the batter and add a tablespoon of molasses to mimic brown sugar. Using cold discard straight from the fridge is fine; just expect a slightly firmer batter.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easier removal.
- In a small bowl, stir 1/3 cup brown sugar and 1 tbsp cinnamon until uniform. This is your swirl filling.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup brown sugar, 1 tbsp baking powder, and 1/2 tsp salt.
- In a separate bowl, whisk 1 egg, 3/4 cup milk, 1/3 cup melted butter, 1 tsp vanilla extract, and 1/2 cup sourdough discard until smooth.
- Pour the wet mixture into the dry ingredients. Fold gently until just combined — a few small lumps are fine. Overmixing makes the loaf dense.
- Spoon half the batter into the prepared loaf pan and spread it evenly with a spatula.
- Sprinkle about 3/4 of the cinnamon sugar mixture over the first layer.
- Carefully add the remaining batter on top and smooth gently. Evenly sprinkle the remaining cinnamon sugar over the top.
- Run a knife lengthwise through the batter a few times to create a loose swirl. Don’t overdo it — you want visible layers.
- Bake for 45–50 minutes. Test with a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
- Cool the loaf in the pan for about 20 minutes, then transfer to a wire rack to cool further.
- Optional glaze: whisk 1/2 cup powdered sugar, 1 tbsp milk, and 1/8 tsp vanilla extract until smooth. Drizzle over the slightly cooled loaf.
Best ways to enjoy it
- Slice thick and serve warm with butter or cream cheese for breakfast.
- Toast slices and top with apple butter or nutella for a decadent snack.
- Serve alongside coffee or chai at brunch — the cinnamon pairs beautifully with spiced beverages.
- For dessert, warm a slice and add vanilla ice cream or a dollop of whipped cream.
How to store & freeze
- Room temperature: Wrap cooled loaf tightly in plastic wrap or store in an airtight container for up to 2 days.
- Refrigerator: Keep wrapped for 4–5 days; remember refrigeration can dry quick breads, so reheat before serving.
- Freezing: Slice first and freeze in a zip-top bag up to 3 months. Thaw slices on the counter or toast/heat directly from frozen.
- Reheating: Microwave a slice for 10–15 seconds or toast for crisp edges; add a pat of butter to refresh moisture.
Food safety: Always cool the loaf completely before wrapping to prevent condensation and sogginess. Discard any loaf that shows signs of mold.
Pro chef tips
- Use room-temperature wet ingredients for a smoother batter and even baking.
- Don’t overmix. Stir until flour streaks disappear to keep the crumb light.
- For a more distinct swirl, press the cinnamon-sugar gently into the first layer of batter before adding the top layer.
- If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Measure flour by spooning into the cup and leveling — scooping directly can lead to a dry loaf.
- Let the loaf cool 20 minutes in the pan to set the center; slicing too soon can cause crumbling.
Creative twists
- Nutty: Fold 1/2 cup chopped pecans or walnuts into the batter for crunch.
- Apple-cinnamon: Stir 1 cup finely chopped apple (peeled) into the batter for a streusel-like loaf.
- Chocolate swirl: Replace half the cinnamon sugar with brown sugar + 2 tbsp cocoa powder for a chocolate ribbon.
- Lemon glaze: Use powdered sugar + 1 tbsp lemon juice instead of milk for a bright finish.
- Vegan: Use plant milk, coconut oil, and a flax egg. Ensure powdered sugar is vegan if glazing.
- Extra tang: Use active sourdough discard (not just discard) for a more pronounced sour note; reduce milk slightly if batter becomes too loose.
Common questions
Q: Can I use active (fed) sourdough starter instead of discard?
A: Yes — active starter will add more tang and can slightly change texture. If your starter is very runny, reduce the milk by a tablespoon or two to keep batter consistency.
Q: How long does it take to make this loaf from start to finish?
A: Active prep is about 15–20 minutes. Baking is 45–50 minutes, plus ~20 minutes cooling in the pan. Plan about 1.5 hours total.
Q: My loaf is dense — what went wrong?
A: Common causes: overmixing, too much flour (compacted measuring), or old baking powder. Measure carefully and fold gently.
Q: Can I make this in a muffin tin?
A: Yes. Bake muffins at 350°F (175°C) for about 18–22 minutes. Adjust swirl layering: fill half, sprinkle cinnamon, then top with remaining batter.
Q: Is the glaze necessary?
A: No — the loaf is delicious without it. The glaze adds sweetness and visual appeal and helps keep slices moist longer.
Conclusion
If you want another perspective or step-by-step photos, check out this detailed version from Farmhouse on Boone. For a slightly different cinnamon-swirl technique and helpful troubleshooting, see the guide at Kneaded That. These resources pair well with the tips above if you want to experiment further or compare methods.
Sourdough Discard Cinnamon Bread
Ingredients
For the bread
- 1 3/4 cups all-purpose flour Swap equal parts whole wheat for nuttiness; for gluten-free use a 1:1 blend + 1/4 tsp xanthan gum.
- 1 cup brown sugar Light or dark.
- 1/2 cup sourdough discard Unfed/discard at room temp or refrigerated.
- 1 egg egg For egg-free, use a flax egg: 1 tbsp ground flax + 3 tbsp water.
- 3/4 cup milk Dairy or plant milk.
- 1/3 cup melted butter Or melted coconut oil for a dairy-free option.
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
For the cinnamon swirl
- 1/3 cup brown sugar
- 1 tbsp cinnamon
For the optional glaze
- 1/2 cup powdered sugar Optional.
- 1 tbsp milk
- 1/8 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easier removal.
- In a small bowl, stir 1/3 cup brown sugar and 1 tbsp cinnamon until uniform. This is your swirl filling.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup brown sugar, 1 tbsp baking powder, and 1/2 tsp salt.
- In a separate bowl, whisk together 1 egg, 3/4 cup milk, 1/3 cup melted butter, 1 tsp vanilla extract, and 1/2 cup sourdough discard until smooth.
- Pour the wet mixture into the dry ingredients. Fold gently until just combined — a few small lumps are fine.
- Spoon half the batter into the prepared loaf pan and spread it evenly with a spatula.
- Sprinkle about 3/4 of the cinnamon sugar mixture over the first layer.
- Carefully add the remaining batter on top and smooth gently. Evenly sprinkle the remaining cinnamon sugar over the top.
- Run a knife lengthwise through the batter a few times to create a loose swirl.
- Bake for 45–50 minutes. Test with a toothpick; it should come out clean or with a few moist crumbs.
- Cool the loaf in the pan for about 20 minutes, then transfer to a wire rack to cool further.
Optional Glaze
- Whisk 1/2 cup powdered sugar, 1 tbsp milk, and 1/8 tsp vanilla extract until smooth. Drizzle over the slightly cooled loaf.
