Sourdough Discard Cinnamon Bread

September 18, 2025

Active prep time: about 30–35 minutes / Total time: about 3.5–4.5 hours /

easy

Got sourdough discard on hand? This cinnamon bread is a great way to turn it into something you’ll actually look forward to eating. The discard adds a little depth of flavor without making the loaf sour

The dough is soft and spiced, and the whole loaf is surprisingly easy to pull together. It’s the kind of recipe that feels special but doesn’t ask for much—just a few rises, a bake, and you’ve got yourself a loaf that’ll disappear fast.

If you’re looking for an easy bake that feels a little special, this one’s worth making.

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Ingredients:

Adjust Servings

	1 cup sourdough discard (unfed, straight from the fridge is fine)
	1 cup warm milk (or plant-based alternative)
	1 large egg
	4 tbsp butter, melted and cooled
	1/4 cup sugar
	1 tsp salt
	3 1/2 cups all-purpose flour (add a little more if dough is sticky)
	2 1/4 tsp (1 packet) instant yeast

For the filling & topping

	1/3 cup brown sugar
	1 1/2 tsp ground cinnamon
	2 tbsp softened butter
	1 tbsp melted butter + extra cinnamon sugar for sprinkling (for topping)

Directions

Step 1: Make a dough

First, let’s make the dough. In a big mixing bowl, whisk together your sourdough discard, warm milk, egg, melted butter, sugar, and salt. Once that’s nice and combined, add the flour and yeast. Stir it together until you’ve got a shaggy-looking dough, then knead it—about 8 to 10 minutes by hand or 5 to 6 minutes if you’re using a stand mixer, until it’s smooth and elastic.

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Step 2: First rise

Now, pop the dough into a greased bowl, cover it, and let it rise for about 1 to 1 ½ hours, or until it’s doubled in size.

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Step 3: Prepare filling

While it’s rising, we’ll make the filling. Stir the brown sugar and cinnamon together in a small bowl, and make sure your butter is soft enough to spread.

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Step 4: Shape the bread

When the dough is ready, roll it out into a rectangle—something around 9 by 14 inches. Spread the softened butter all over the surface, then sprinkle the cinnamon-sugar mixture evenly on top. Roll it up tightly from the short side, and pinch the seam closed.

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Step 5: Second rise

Set the rolled dough seam-side down in a greased 9x5 loaf pan. Cover it again and let it rise for another 45 to 60 minutes, until it looks nice and puffy.

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Step 6: Bake it!

When it’s almost ready, preheat your oven to 350°F. Brush the top of the loaf with melted butter, and if you want, give it a light dusting of cinnamon sugar for extra sweetness. Bake it for 35 to 40 minutes, until the bread is golden brown and sounds hollow when you tap it.

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Step 7: Cool and serve

Now comes the hardest part—waiting :D. Let the bread cool for at least 30 minutes before slicing so that cinnamon swirl stays intact. Then cut yourself a slice and enjoy!

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