Sourdough discard cinnamon bread completes a delicious breakfast and is also wonderful served to guests with a cup of coffee. With options for a quick or long-fermented loaf, you’ll enjoy tangy notes in each bite of this cinnamon-flavored sweet bread.
This is a bread that I love to start the day with. The delicious aroma of cinnamon, butter, and vanilla drifts from the kitchen and warms up the whole house. Everyone wakes up and gets started much more quickly with a slice of sourdough cinnamon bread in mind.
Serving this bread to my family easily allows for a long-fermented option since I can make the batter the night before and ferment it overnight.
Add a few ingredients, give it a quick stir, then pop it in the oven. The longer ferment increases the sour flavor and is a great way to boost the nutrition of an already delicious recipe.
On the other hand, this is a great recipe if you need a quick treat for a friend who’s popping in. There’s no rise time needed or floured surface to scrape clean – just minimal dishes you can stack in the sink while you visit. It’s quick and always a hit.
Our favorite way to eat this bread is to spread butter on top of a slice while it’s still a little bit warm. You can also toast a slice of it if you’ve let the bread cool. It’s wonderful either way!
Why You’ll Love This Recipe
Quick – Between mixing up the ingredients and bake time, this bread is ready in just over an hour. Let it cool for 20 minutes or so, drizzle with the glaze, and slice. It’s easily made the same morning, afternoon, or evening that you need it!
Easy – No stand mixer, kneading, rolling out, or even apron required. Just some mixing bowls and my favorite wooden spoon. Although, I would recommend a stand mixer if you are going to long ferment the dough.
Discard – This is a great way to use a lot of discard. I love the added flavor and that I’m not wasting any starter.
Delicious – A sweet, tender crumb with a cinnamon swirl center, it’s like sourdough cinnamon rolls in loaf form – does it get much better than that?
Tips
- If using the optional glaze, try adding it when the bread is still a touch warm. It soaks into the bread and is so tasty!
- Plan ahead for a longer fermentation if you want a tangier flavor to your bread. That is the best version, in my opinion.
- Mix until just combined, being careful not to overmix. We want to keep it tender and light!
- Lining the loaf pan with parchment paper helps remove the whole loaf to slice or give away.
- If your loaf has not finished baking but is browning too much on top, cover it with a sheet of aluminum foil or parchment paper for the remainder.
- For a richer treat, use my cream cheese frosting recipe on top.
- My kids actually preferred splitting the cinnamon sugar 50/50 rather than a 75/25. Either works. 75/25 gives that true swirl.
Ingredients
Flour – All-purpose flour, unbleached.
Salt – Sea salt.
Baking powder & baking soda – Leavening agents to give the dough rise.
Cinnamon – Warm, spicy flavor and a lovely fragrance.
Butter – Melted, slightly cooled.
Sugar – White, granulated sugar.
Eggs – Farm fresh or store-bought.
Sourdough discard – Discard is great, it does not need to be active sourdough starter. Active will also work.
Cinnamon Swirl
Brown sugar – A deep, rich molasses flavor that pairs perfectly with cinnamon.
Cinnamon – Mixed with brown sugar and swirled through the center of the loaf.
Glaze (Optional)
Powdered sugar – This keeps the texture of the glaze perfectly smooth.
Water – You could also use milk.
Vanilla extract – homemade or store-bought
How to Make Sourdough Discard Cinnamon Bread
Quick version
Go ahead and preheat your oven to 350 degrees.
Melt the butter, then let it cool until warm, but not hot.
Prepare your loaf pan by brushing with butter or coconut oil, or line with parchment paper.
In a large mixing bowl, whisk the melted butter, sugar, vanilla, eggs, and starter.
In a separate bowl, combine the dry ingredients: flour, salt, cinnamon, baking powder, and baking soda.
In a small bowl, mix the cinnamon and brown sugar for the middle swirl, then set to the side.
Gradually add the bowl of dry ingredients into the wet ingredients.
Mix until it’s just combined. We don’t want to over-mix and cause our loaf to fall.
Add half of the dough into the loaf pan, then sprinkle 3/4 of the cinnamon sugar mixture over the top.
Add the remaining batter, followed by the rest of the cinnamon sugar.
Using a knife, make swirls through the batter to spread the cinnamon sugar throughout, then smooth over the top.
Bake at 350 for 60-70 minutes until golden brown. Check if it’s baked through by pricking it with a sharp knife or toothpick. If it comes out clean, the loaf is done.
Cool for 20 minutes or so.
For the optional glaze, whisk together the powdered sugar, water, and vanilla until smooth.
Drizzle over the loaf and enjoy!
Long-fermented version
Melt the butter and allow to cool.
In a large mixing bowl or a bowl of a stand mixer (a stand mixer can be helpful for mixing the next day, but not required), whisk the melted butter, flour, and sourdough starter. Cover with plastic wrap, a lid, or a tea towel, and allow to ferment on the counter for 8-24 hours. I think the longer the better.
The next day, preheat the oven to 350 degrees.
Prepare your loaf pan by brushing with butter or coconut oil, or line with parchment paper.
Add sugar, cinnamon, vanilla, eggs, baking soda, baking powder, ad to the fermented dough.
Mix well enough to combine the ingredients without large lumps, then stop. We want to avoid over-mixing.
In a small bowl, mix the cinnamon and brown sugar for the middle swirl, then set to the side.
Add half of the dough into the loaf pan, then sprinkle 3/4 of the cinnamon sugar mixture over the top.
Add the remaining batter, followed by the rest of the cinnamon sugar on top of the dough.
Using a knife, make swirls through the batter to spread the cinnamon sugar throughout, then smooth over the top.
Bake at 350 for 60-70 minutes until golden. To be sure it’s done, prick with a sharp knife or toothpick – if it comes out clean, the loaf is baked through.
Cool for 20 minutes or so.
For the optional glaze, whisk together the powdered sugar, water, and vanilla until smooth.
Drizzle over the loaf and enjoy!
How to Store
Store in an airtight container or bag at room temperature for 3-4 days.
For longer storage, cool the loaf completely and then wrap in plastic wrap and place in a freezer bag. Freeze for several months.
FAQ
As far as flavor goes, discard and starter will add complexity and tanginess to a recipe. The difference is in the fermentation period.
Discard recipes are great for reducing waste and adding some flavor, but they typically include a leavening agent and a much quicker turnaround. But fermenting the dough with discard will provide the dough the same benefits as active starter.
On the counter, your discard will begin to show signs of neglect within a few days. You’ll want to use it up before then.
If refrigerated, discard can keep for many weeks, though it will need fed every week or so. Discard becomes more and more sour over time.
Cinnamon does inhibit yeast growth, but for a quick bread like this one, we use leavening agents for the rise. For a longer fermentation recipe, cinnamon is added just before baking.
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What’s in this course?
- Make your own robust starter
- Bake your first loaves of sourdough bread
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- Expand your sourdough bread repertoire
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More delicious sourdough recipes from the farmhouse:
- Double Chocolate Sweet Rolls
- Brioche Donuts with Vanilla Custard Filling
- Sourdough Pastry Braid
- Sourdough Cinnamon Raisin Bread
- Peanut Butter Cookies
- Sourdough Banana Muffins
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Sourdough Cinnamon Swirl Quick Bread
Equipment
Ingredients
Dry Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 8 tablespoons butter melted
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 3/4 cup sourdough discard
Cinnamon Swirl
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
Glaze (optional)
- 1/2 cup powdered sugar
- 1 tablespoon water
- 1/8 tsp vanilla
Instructions
- Preheat your oven to 350 degrees.
- Melt the butter, then let it cool until warm, but not hot.
- Prepare your loaf pan by brushing with butter or coconut oil, or line with parchment paper.
- In a large mixing bowl, whisk the melted butter, sugar, vanilla, eggs, and starter.
- In a separate bowl, combine the dry ingredients: flour, salt, cinnamon, baking powder, and baking soda.
- Gradually add the bowl of dry ingredients into the wet ingredients, then mix until it's just combined.
- In a small bowl create the cinnamon swirl by mixing the cinnamon and brown sugar, then set to the side.
- Add half of the dough into the loaf pan, then sprinkle 3/4 of the cinnamon sugar mixture over the top.
- Add the remaining batter, followed by the rest of the cinnamon sugar.
- Using a knife, make swirls through the batter to spread the cinnamon sugar throughout, then smooth over the top.
- Bake at 350 for 60-70 minutes until golden brown. Check if it’s baked through by pricking it with a sharp knife or toothpick. If it comes out clean, the loaf is done.
- Cool for 20 minutes or so.
- For the optional glaze, whisk together the powdered sugar, water, and vanilla until smooth.
- Drizzle over the loaf and enjoy!
Notes
- If using the optional glaze, try adding it when the bread is still a touch warm. It soaks into the bread and is so tasty!
- Plan ahead for a longer fermentation if you want a tangier flavor to your bread. That is the best version, in my opinion. Directions in the post.
- Mix until just combined, being careful not to overmix. We want to keep it tender and light!
- If your loaf has not finished baking but is browning too much on top, cover it with a sheet of aluminum foil or parchment paper for the remainder.
- My kids actually preferred splitting the cinnamon sugar 50/50 rather than a 75/25. Either works. 75/25 gives that true swirl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just tasted my loaf! Oh my goodness it is so yummy!
How many servings does one recipe yield? I see you have the nutrition per slice, but I’m not sure how many servings it should be.
It’s about 1 slice of bread, depending on how thick/thin you slice the bread.
Definitely a keeper recipe!
When doing a longer ferment do I mix all together and then put in the fridge? For how long??
You can find the instructions in the post. Room temperature from 8-24 hours. There is two ways to do this. You can mix together the flour, melted butter, and sourdough starter and allow it to ferment or add the eggs as well. Adding eggs gives it a better texture but many people do not feel comfortable leaving eggs out for that long. Remaining ingredients get added the next day.
Lisa,
How could I convert to put in a bread machine?
Thank you!
I have a bread machine recipe! Use these cooking times.
Just pulled this out of the oven, smells so good! Thanks, Lisa! You’re my go-to recipe blog and sourdough friend!
Love this treat! Easy to make and it’s a great gift idea. I’ve already gifted it three times. It’s such a hit!
So delicious. It reminds me of the Moravian Sugar Cake at Old Salem in Winston-Salem NC. However, this has the Sourdough vibe that we know and love.
Yay! I’m so glad to hear that!
When trying the long fermentation process the butter, discard and flour mixture seemed really dry and was falling apart. Did I do something wrong or is it supposed to be like that? Thanks!!
Hmm it shouldn’t be super dry. Could be because of the differences in feeding our sourdough starter or even the environment. It should be moist enough to have all the flour to be coated, but will be a pretty firm dough. If it is so dry, I would add a tiny bit more of sourdough starter. Hope that helps.
Hi Lisa,
My husband loves cinnamon raisin bread. Can I add raisins in this recipe without changing the directions, for either the quick or longer proofing versions? What changes would I need to make if needed?
Sure. I would suggest soaking them in warm water for about 30 minutes, drain, and then add it to the batter after the dry ingredients have been added. If you are long fermenting it, add them the next day after the batter comes together, fold them in.
How could I convert this using fresh milled flour And still use the sourdough discard
I don’t have specific conversions for this recipe yet.
Hi Lisa. I made this yesterday and it is a bit dry. Should I add more discard next time, add some water, or use less flour? Thanks for all you do!
I found it a bit dry too. Also I had to shorten the baking time to about 55 minutes as it was getting burnt on the bottom. Yummy though next time will use a bit more sourdough discard to see if that moistens it up. Or maybe a little Greek yogurt?