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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Simple Sourdough
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 think I may have over mixed the dough because the bread came out a little more dense than I expected but the flavor is so incredibly delicious!! I will definitely be making this again. I am a huge fan of cinnamon and this recipe has the perfect combination of cinnamon and sugar.
Can this be made into muffins?
So yummy, my family loves this loaf.
If I want to use the longer fermentation recipe, do I have to use active starter or can I still use the discard?
Thank you
You can use discard. The starter doesn’t actually give any rise to the bread.
This turned out to be very tasty! I didn’t wait long enough for it to cool when trying to take it out of the pre-buttered loaf pan and it fell apart. I used “active” sour dough starter (with the long-fermentation so maybe that had something to do with it. None the less…it was so good!
So glad to hear you enjoyed it. It definitely shouldn’t fall apart thought. May need to add a little more moisture so it doesn’t fall apart as easily.
This recipe is my favorite way to use discard! So cinnamon-y and delicious! Our whole family loves it. I decrease the brown sugar to a little less than a 1/3 cup and skip the glaze. Definitely a keeper!
Glad you enjoy the recipe.
This is probably my favorite recipe! Delicious. Super easy to make. I made mine without the glaze and it wasn’t lacking any flavor or sweetness.
If I want to use active starter rather than discard how much would I need?
The same amount.
Amazingly decadent and delicious! I added a couple tablespoons of warm water to make the dough more manageable, but we eat it as soon as it’s cool enough! (Even without the glaze) So good. Thank you for this recipe.
Glad you enjoyed it!
Such an easy way to use large amounts of discard! I doubled the recipe and made two loaves, which both turned out fantastically. My family loves this cinnamon loaf.
Yay!! Wonderful to hear.
I just mixed this up for the long fermentation. I am wondering if it is supposed to be the texture of dough? I was thinking it would be a bit more of a wet consistency? Thank you! I hope i did it correctly it looks delicious!
It is a little on the thicker side.
Let me start by saying I simply cannot keep up with the demand for this bread. Just gone. Immediately. However, my loaves always deflate in the middle, what am I doing wrong?
That can be for a few different reasons. It could be that your starter wasn’t at peak activity, or it could be that your dough was slightly over fermented. Both of them can cause your dough to lose it’s rise in the middle when baking.