Sourdough Discard Cinnamon Bread

There’s something about the scent of warm cinnamon drifting from the oven, wrapping your whole kitchen in a cozy hug.

This sourdough discard cinnamon bread is a soft, swirled loaf with a golden crust and tender, speckled crumb—somewhere between a comforting breakfast bread and an easy dessert.

It’s ideal for using up extra starter, and it comes together faster than traditional sourdough, making it perfect for busy weeknights, lazy Sunday mornings, or a last-minute baking urge.

When my own starter was overflowing, this bread became my go‑to solution. One chilly afternoon, a single loaf turned a simple cup of tea into an impromptu treat, with neighbors drifting in as the aroma filled the hallway.

It’s a gift for beginners, sweet‑tooth fans, and anyone who hates wasting discard but loves sharing something homemade at gatherings or cozy suppers.

Ready to bring this cinnamon-swirled loaf to life?

Why You’ll Love It

• Delivers warm, comforting cinnamon flavor with a gentle sourdough tang.
• Prevents waste by putting extra sourdough discard to delicious use.
• Uses simple pantry ingredients and comes together in one bowl each.
• Bakes into a super-soft, tender crumb with a crunchy cinnamon ribbon.
• Freezes beautifully, so you can bake once and enjoy for weeks.

Ingredients

• 120 g sourdough discard unfed — 1–5 days old, chilled is ideal
• 200 g all-purpose flour — standard unbleached works best
• 8 g baking powder — guarantees good rise
• 3 g baking soda — balances acidity from discard
• 3 g fine sea salt — enhances sweetness and flavor
• 150 g granulated sugar — for main batter sweetness
• 50 g brown sugar packed — adds moisture and caramel notes
• 2 large eggs room temperature — mix in more evenly
• 120 g whole milk room temperature — keeps crumb tender
• 80 g unsalted butter melted and slightly cooled — for rich flavor
• 5 g vanilla extract — rounds out cinnamon flavor
• 5 g ground cinnamon — warm spice for swirl and top
• 30 g granulated sugar — to mix with cinnamon for swirl
• 15 g unsalted butter melted — for brushing top before/after baking
• 30 g powdered sugar — base for optional glaze
• 10 g milk — thins glaze to drizzling consistency
• 2 g vanilla extract — flavors the optional glaze

Step-by-Step Method

Preheat the oven and prepare the pan

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal. Make certain the butter for the batter is melted and slightly cooled.

Bring eggs and milk to room temperature so they blend smoothly and help the bread rise evenly during baking.

Combine all dry ingredients

Whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and 150 g granulated sugar in a large mixing bowl. Break up any lumps in the flour and sugar.

Mix thoroughly so the leavening agents and salt are evenly dispersed. Set this dry mixture aside while you prepare the wet ingredients.

Blend the wet ingredients smoothly

In a second bowl, whisk the sourdough discard, eggs, whole milk, 80 g melted butter, and 5 g vanilla extract. Whisk until the mixture is completely smooth and uniform, with no streaks of egg or discard.

Make sure there are no clumps. This wet mixture should be well combined before adding it to the dry ingredients.

Fold wet and dry mixtures together

Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently stir and fold the batter together.

Mix only until no visible dry flour pockets remain. Avoid overmixing to keep the crumb tender. Scrape the sides and bottom of the bowl to ensure even incorporation.

Mix the cinnamon sugar filling

In a small bowl, combine 5 g ground cinnamon with 30 g granulated sugar. Stir until the cinnamon is evenly distributed and there are no streaks of plain sugar.

This mixture will be used both for the inner swirl and for the top. Set the cinnamon sugar aside within easy reach of the prepared loaf pan.

Layer and fill the loaf pan

Pour half of the batter into the prepared loaf pan. Spread it into an even layer, reaching all corners.

Sprinkle about two-thirds of the cinnamon sugar evenly over this first layer. Try to cover the surface fully for a distinct swirl.

Add the remaining batter on top, smoothing gently without disturbing the cinnamon layer too much.

Swirl the batter and rest briefly

Sprinkle the remaining cinnamon sugar evenly over the top of the batter. Use a knife to gently swirl through the loaf 4–5 times, reaching near the bottom but not scraping the pan.

Create loose, wavy motions for a marbled effect. Let the batter rest in the pan at room temperature for 20–30 minutes.

Bake the loaf until just done

Place the rested pan in the preheated oven. Bake for 40–45 minutes until the top is golden.

Insert a toothpick into the center; it should come out with just a few moist crumbs, not wet batter. If the loaf browns too quickly, tent it loosely with foil and finish baking until properly done.

Cool and finish with optional glaze

Remove the pan to a wire rack and cool the bread in the pan for 15 minutes. Carefully lift or turn out the loaf and cool completely on the rack, about 1 hour.

For a glaze, whisk powdered sugar, 10 g milk, and 2 g vanilla until smooth. Drizzle over the fully cooled loaf before slicing.

Ingredient Swaps

• Flour: Swap up to half the all-purpose flour for whole wheat; or use a 1:1 gluten‑free baking blend (texture will be a bit more tender/crumbly).
• Dairy: Replace milk with oat, almond, or soy milk; use plant‑based butter or neutral oil (75–80 g) for a dairy‑free loaf.
• Sugar: Brown sugar can be replaced with more granulated sugar; use light muscovado, panela, or jaggery if that’s what you have.
• Eggs: Substitute each egg with 60 g unsweetened applesauce or 1 “flax egg” (1 tbsp ground flax + 3 tbsp water) for an egg‑free version.
• Flavor: Add or swap in nutmeg or cardamom with the cinnamon; mix in nuts or raisins, or add orange zest for a different twist.

You Must Know

– Make-Ahead – For fresh-baked bread in the morning, assemble the batter completely in the pan, cover, and refrigerate up to 12 hours, then bring to room temp for about 30 minutes and bake.

Chilled batter slows leavening slightly, so add 5–10 minutes to the usual 40–45 minute bake time.

Serving Tips

• Serve slightly warm with salted butter for a cozy breakfast or afternoon snack.
• Pair slices with coffee or chai; the spices complement the cinnamon beautifully.
• Plate with a dollop of lightly sweetened whipped cream and fresh berries for dessert.
• Toast leftover slices and top with cream cheese or mascarpone and a drizzle of honey.
• Create a brunch platter with sliced loaf, fruit, yogurt, and scrambled eggs.

Storage & Make-Ahead

Sourdough discard cinnamon bread keeps in the fridge, well wrapped, for up to 5 days.

For make-ahead, bake completely, cool, then wrap tightly in plastic and foil.

Freeze up to 2 months.

Thaw overnight in the fridge and warm slices briefly in the oven or toaster before serving.

Reheating

Reheat slices gently.

Microwave 10–15 seconds wrapped in a damp paper towel.

Warm in a 300°F (150°C) oven for 8–10 minutes.

Toast lightly on a covered skillet.

Cinnamon Bread in Holidays

Most years, the holidays don’t quite feel real to me until the warm, sweet scent of cinnamon bread drifts through the house.

The loaf crackles softly as it cools, cinnamon sugar setting into a delicate crust that glows in the afternoon light.

I always cut that first slice while it’s still just a bit too warm, steam curling up like a sigh of relief.

I love serving this sourdough discard cinnamon bread on slow holiday mornings, mugs of coffee leaving faint rings on the table.

The tang of the discard keeps it from being overly sweet, so it pairs beautifully with rich butter or a thin drizzle of glaze.

Wrapped in crinkly parchment, it also makes a simple, heartfelt gift.

Final Thoughts

Give this Sourdough Discard Cinnamon Bread a try the next time you feed your starter—you’ll be surprised how simple and rewarding it is.

Feel free to tweak the cinnamon, add nuts or fruit, and make it your own signature loaf.

Frequently Asked Questions

Can I Make This Cinnamon Bread Dairy-Free or Vegan Without Affecting Texture Too Much?

You can. I’d swap milk for oat milk, butter for melted vegan butter or neutral oil, and eggs for flax “eggs.” The loaf still rises softly, smells warmly spiced, and slices tender, slightly denser, perfectly cozy.

How Do Altitude or Humidity Changes Affect Baking Time and Loaf Structure?

They’ll nudge baking time longer in humidity and shorter at high altitude, while structure can sink or dry. I’d watch for a domed, springy top, fragrant crumb, and adjust a few minutes either way.

Is It Safe for Kids to Help Make This Recipe, and Which Steps Suit Them?

Yes, it’s safe with supervision. Let kids whisk dry snow-soft flour, stir silky batter, and swirl cinnamon sugar ribbons. I’ll handle oven and hot pan, while they breathe in warm, sweet spice filling the kitchen.

Can I Scale This Recipe for Mini Loaves or a Bundt Pan Successfully?

Yes, you can. I’d fill mini loaf or bundt pans halfway, breathe in that buttery-cinnamon scent, and start checking doneness earlier—around 20–25 minutes for minis, 35–40 for bundt, until crumbs cling softly.

What Signs Indicate My Sourdough Discard Is Too Old or Unsafe to Use?

I watch for harsh nail‑polish smells, pink or orange streaks, fuzzy mold, or a gray liquid that smells rotten. If it repels me instead of whispering tangy, bready warmth, I sigh and throw it away.