Sourdough Discard Cinnamon Bread

If you have sourdough discard sitting in your fridge, this sourdough discard cinnamon bread is exactly what you need to make today. It’s soft, fluffy, and swirled with a warm cinnamon sugar filling that makes your whole kitchen smell incredible. I love how this recipe turns something I’d normally toss out into a beautiful loaf that disappears by afternoon.

I still remember the first time I made this on a slow Sunday morning. I had a jar of discard I kept putting off using, and I wanted something cozy without a big production. One bowl, a few pantry staples, and about an hour later, I had a golden loaf with ribbons of cinnamon running through every slice. This sourdough discard cinnamon bread has become my go-to quick bake whenever I want something special without the stress. No yeast, no long rises. Just real, comforting results that feel like a treat every time.

What You’ll Need to Bake This Loaf

I always keep these ingredients stocked because this recipe comes together with minimal effort. Pro tip: make sure your sourdough discard is at room temperature before you start. Cold discard does not blend as smoothly and can affect the final texture of your bread.

For the Bread:

• 1 1/2 cups all-purpose flour
• 1 cup sourdough discard (unfed, at room temperature)
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk (whole milk gives the richest crumb, but 2% works fine)
• 1/4 cup vegetable oil (or melted coconut oil for a subtle flavor twist)
• 1 large egg
• 1 teaspoon vanilla extract

For the Cinnamon Swirl:

• 1/3 cup granulated sugar
• 1 tablespoon ground cinnamon (I prefer Ceylon cinnamon for a gentler, sweeter flavor – but regular cassia cinnamon works great too)

For the Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Equipment needed: 9×5 inch loaf pan, two mixing bowls, whisk, spatula, measuring cups and spoons, and a butter knife for swirling.

Step-by-Step Guide to Making Sourdough Discard Cinnamon Bread

I recommend reading through all the steps before you begin. This is a forgiving bake, but a little preparation goes a long way toward getting that perfect cinnamon swirl and even crumb.

Step 1: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan, making sure to coat the bottom corners well so the bread releases cleanly after baking.

Step 2: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.

Step 3: In a separate medium bowl, whisk together the sourdough discard, milk, vegetable oil, egg, and vanilla extract until smooth and fully blended. The mixture should look uniform with no streaks of egg.

Step 4: Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined. Stop mixing as soon as you no longer see dry streaks of flour. Overmixing activates the gluten and will make your sourdough discard cinnamon bread dense and tough instead of soft and tender.

Step 5: In a small bowl, stir together the 1/3 cup granulated sugar and 1 tablespoon ground cinnamon until fully mixed. Set aside.

Step 6: Pour exactly half the batter into your prepared loaf pan and spread it into an even layer using your spatula. Sprinkle half the cinnamon sugar mixture evenly over the surface.

Step 7: Gently spoon the remaining batter over the cinnamon sugar layer and spread carefully so you do not disturb the filling too much. Sprinkle the remaining cinnamon sugar evenly over the top.

Step 8: Take a butter knife and drag it through the batter gently in a slow S-pattern two or three times to create a marbled swirl effect. Do not over-swirl or the layers will blend together completely and you will lose the beautiful ribbon look.

Step 9: Place the loaf pan in the center rack of your preheated oven. Bake for 45 to 55 minutes. Begin checking at the 45-minute mark by inserting a toothpick into the thickest part of the center. When it comes out clean or with just a few moist crumbs (not wet batter), the bread is done. The top should be deep golden brown and the edges will pull slightly away from the pan sides.

Step 10: Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack. Do not skip this cooling step. Cutting into hot bread causes the crumb to collapse and become gummy.

Step 11 (Optional Glaze): Once the bread is completely cool, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add the third tablespoon of milk only if needed for a pourable consistency. Drizzle evenly over the top of the cooled loaf.

Ways to Serve This Cinnamon Swirl Bread

This sourdough discard cinnamon bread pairs naturally with warm drinks and simple toppings that let the cinnamon flavor shine. Here are the best sides and serving ideas for this cozy quick bread:

Salted Butter: A generous smear of room-temperature salted butter melts beautifully into the warm crumb and balances the sweetness perfectly. This is the most classic pairing and never disappoints.

Cream Cheese: Whipped or regular cream cheese adds a tangy, creamy contrast that complements the cinnamon swirl well. This combination makes every slice feel like something from a bakery.

Hot Coffee or Chai Tea: The warm spice notes in this sourdough discard cinnamon bread echo the flavors in a strong chai or black coffee. It is a natural breakfast pairing that works any day of the week.

Fresh Fruit: Sliced strawberries or a handful of blueberries add brightness and a little tartness that cuts through the richness of the bread without overpowering it.

Yogurt on the Side: A small bowl of Greek yogurt with a drizzle of honey makes a simple, more filling breakfast that still feels a little indulgent alongside a warm slice.

More Sourdough Discard Recipes to Try Next

If you loved making this sourdough discard cinnamon bread, there are plenty of other ways to put that discard jar to work. For a sweet breakfast option, Sourdough Discard Cinnamon Rolls deliver the same warm spice flavor with a soft, pillowy pull-apart texture. If you prefer something lighter and faster, Sourdough Discard Pancakes come together in minutes and make a perfect weekday morning option alongside this bread.

Looking to expand beyond sweet bakes? The Sourdough Discard Naan is a savory favorite that pairs beautifully with soups and dips, while Sourdough Discard Soft Pretzel Bites make a crowd-pleasing snack that uses up discard fast. Each of these recipes follows the same no-fuss approach and delivers reliable, delicious results every time.

How to Store Your Sourdough Discard Cinnamon Bread

This bread stores well and holds up nicely for several days, which makes it a great bake-ahead option. At room temperature, wrap it tightly in plastic wrap or store in an airtight container for up to 3 days. In the refrigerator, it stays fresh for up to 1 week. I recommend bringing refrigerated slices to room temperature before eating, as cold bread loses some of its soft texture.

For reheating, warm individual slices in a toaster or toaster oven for 1 to 2 minutes. This restores that freshly baked softness and adds a slight crispness to the edges that makes leftover slices taste almost better than the first day.

Pro tip: this sourdough discard cinnamon bread freezes well for up to 3 months. Wrap the fully cooled loaf tightly first in plastic wrap, then in a layer of aluminum foil. Thaw overnight at room temperature or warm individual slices straight from the freezer in the toaster. If you plan to freeze it, hold off on the glaze and add it fresh after thawing.

Common Questions About Sourdough Discard Cinnamon Bread

Print