Sourdough Discard Cinnamon Bread

Why You’ll Love This Recipe

I love this recipe because it transforms sourdough discard—something I’d normally toss—into something absolutely irresistible. The cinnamon sugar swirl adds that nostalgic flavor I crave in a cinnamon roll, but in a much simpler and quicker form. It’s the kind of comforting bake I can enjoy any time of year, especially when I want to use up starter without making bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/3 cup brown sugar

• 1 tablespoon cinnamon

• 1 3/4 cups all-purpose flour

• 1 cup brown sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 egg

• 1 teaspoon vanilla extract

• 3/4 cup milk

• 1/3 cup melted butter

• 1/2 cup sourdough discard

For the Glaze (optional):

• 1/2 cup powdered sugar

• 1 tablespoon milk

• 1/8 teaspoon vanilla extract

Directions

1. Preheat the Oven: I begin by preheating the oven to 350°F (175°C) and greasing a 9×5 inch loaf pan.

2. Make the Cinnamon Sugar Swirl: In a small bowl, I mix together 1/3 cup brown sugar and 1 tablespoon cinnamon. I set this aside for the swirl layer.

3. Mix Dry Ingredients: In a medium bowl, I whisk together the all-purpose flour, remaining 1 cup brown sugar, baking powder, and salt.

4. Combine Wet Ingredients: In a separate bowl, I whisk the egg, milk, melted butter, vanilla extract, and sourdough discard until the mixture is smooth.

5. Combine Wet and Dry: I gently fold the wet ingredients into the dry ingredients, mixing just until combined—being careful not to overmix.

6. Layer the Batter: I pour half the batter into the prepared loaf pan and spread it evenly. Then I sprinkle about 3/4 of the cinnamon sugar mixture over it.

7. Add Remaining Batter: I pour the rest of the batter on top and gently spread it out. I sprinkle the remaining cinnamon sugar mixture on top.

8. Create the Swirl: Using a knife, I gently swirl the batter a few times to create that beautiful cinnamon swirl effect.

9. Bake: I bake the loaf for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool and Glaze (Optional): After baking, I let the bread cool in the pan for about 20 minutes, then transfer it to a wire rack. If I want to glaze it, I mix powdered sugar, milk, and vanilla, then drizzle over the cooled bread.

Servings And Timing

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 5 minutes

This makes a beautiful single loaf—just right for sharing or saving a few slices for later.

Variations

• Add Nuts: I sometimes stir chopped pecans or walnuts into the batter or sprinkle them on top for crunch.

• Raisin Twist: Adding raisins or dried cranberries to the batter gives it a fruity touch.

• Spice Boost: A dash of nutmeg or allspice in the batter makes it even warmer and cozier.

• Chocolate Chip Cinnamon Bread: I mix in some mini chocolate chips for a richer, dessert-style version.

• No Glaze: I skip the glaze when I want a less sweet, more breakfast-friendly loaf.

Storage/Reheating

I store the bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days or freeze slices individually. When I want to enjoy it warm, I reheat a slice in the microwave for about 10–15 seconds or in a toaster oven until just warmed through.

FAQs

What Is Sourdough Discard?

Sourdough discard is the portion of starter I remove during feeding. It’s inactive but still flavorful, making it perfect for baked goods like this where rising power isn’t needed.

Can I Use Active Starter Instead Of Discard?

Yes, I can use active starter if I don’t have discard on hand. It works the same in this recipe since it doesn’t rely on yeast for rising.

Do I Have To Use The Glaze?

No, the glaze is optional. I often skip it if I’m serving the bread as a breakfast loaf. It’s delicious either way.

Can I Make This Bread Without Sourdough?

Yes, if I don’t have discard, I replace it with 1/4 cup yogurt or sour cream to maintain the moisture and slight tang.

How Do I Know When The Bread Is Done?

I insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The top will be golden and slightly firm to the touch.

Conclusion

Sourdough Discard Cinnamon Bread is one of my favorite ways to turn leftovers into something comforting and crave-worthy. It’s soft, warmly spiced, and easy enough to whip up any day of the week. Whether I’m trying to reduce waste or just need a sweet cinnamon fix, this loaf always delivers.