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Sourdough Discard Cinnamon Bread with Easy Icing

This is the absolute best Sourdough Discard Cinnamon Bread – it is so easy, and so delicious! There’s nothing better than slicing into a soft, tender loaf with swirls of gooey cinnamon sugar running through every bite—especially when it’s this easy to make. This sourdough discard cinnamon swirl bread is mixed by hand (no kneading required!) and has the most incredible balance of sweetness and tang from the discard. Drizzled with a simple vanilla icing, it’s a cozy, cinnamon-packed treat that’s just as good warm from the oven as it is toasted the next day with a cup of coffee.

Sourdough discard cinnamon bread sliced on plates, zoomed in, with a loaf in the background.

This sourdough discard cinnamon bread would be perfect to prep ahead for the week and is even special enough for Christmas morning! I love this quick bread recipe because you don’t need a mixer (no dough hook or bowl of a stand mixer to clean!). And because of the recipe, there’s no need for a bread machine, either! If you are looking for more yummy breakfast recipes, I have plenty! Try my White Chocolate and Raspberry Muffins, orange and poppyseed muffins, maple cinnamon rolls, or my brown butter cinnamon rolls (which are more like traditional cinnamon rolls). 

I hope to share more sourdough discard recipes (and sourdough recipes) soon, including sourdough bread recipes. 

Why You’ll Love This Recipe

  • Big Cinnamon Swirl Energy – Doubling the cinnamon sugar mixture and layering it throughout the batter means every slice is packed with rich, spiced sweetness.
  • Easy, No-Knead Method – No mixer, no dough rest, no waiting around for anything to rise—just stir, layer, and bake! Just grab a large bowl and a loaf pan.
  • Perfect for Sourdough Lovers – A fantastic way to use up extra discard while adding subtle tang and depth to your quick bread.

Ingredients

Ingredients for sourdough discard cinnamon bread.
  • Sourdough Discard – The key ingredient for a bit of tang and extra moisture is sourdough starter discard! It doesn’t act as a leavening agent in this recipe, but it does add complexity. Keep discard stored in an airtight container in the fridge for easy baking anytime. This is the star of all of the dough ingredients.
  • Melted Butter – Gives the bread a rich, buttery taste. Use unsalted butter so you can control the salt in the recipe.
  • Whole Milk – Adds moisture and richness. If you like an even softer texture, try using buttermilk for a little extra tang!
  • Egg – Provides structure and helps bind everything together. Let it come to room temperature before mixing for better incorporation.
  • Vanilla Extract – Brings warmth and depth to the flavors. A high-quality vanilla makes all the difference!
  • All-Purpose Flour – The foundation of this bread. No need for anything fancy—just be sure to spoon and level the flour for accuracy.
  • Granulated Sugar – Adds sweetness to the batter without overpowering the cinnamon swirl.
  • Light Brown Sugar  – To make the delicious cinnamon sugar swirls! 
  • Baking Soda – Reacts with the acid in the discard and milk to help the bread rise perfectly.
  • Cinnamon – Warming, cozy, and essential for that classic cinnamon swirl flavor. Use fresh cinnamon for the best results!
  • Kosher Salt – Balances the sweetness and enhances the other flavors.

Ingredient Substitutions

  • Swap Butter for Olive Oil – For a slightly earthier flavor and extra moisture.
  • Use Buttermilk Instead of Whole Milk – This gives an even softer crumb and more tangy flavor.
  • Make It Dairy-Free – Swap the butter for coconut oil and use almond milk instead of whole milk.
  • Try Brown Sugar in the Batter – Adds caramel-like notes for an even deeper flavor.

Ingredient Additions

  • Chopped Pecans or Walnuts – For extra crunch in the cinnamon swirl.
  • Chocolate Chips – Because cinnamon and chocolate are a ridiculously good combo!
  • Raisins or Dried Cranberries – If you love a little chewiness in every bite. Sourdough cinnamon raisin bread sounds delicious, doesn’t it?
  • Maple Icing Instead of Vanilla – Just swap the vanilla for maple extract in the glaze!
Sourdough discard cinnamon bread sliced on plates.

How to Make Sourdough Starter Discard (and Why You’ll Love It!)

Sourdough discard is the secret weapon of bakers who love big flavor without the hassle of a long ferment. It’s the portion of your sourdough active starter that gets removed before feeding—BUT instead of tossing it, you can use it to make incredibly flavorful quick breads, pancakes, muffins, and more! The discard brings a subtle tang, a soft texture, and a depth of flavor that makes baked goods extra special. If you’ve never made a sourdough starter before, don’t worry—it’s easier than you think!

How to Make a Sourdough Starter (So You Can Have Discard!)

  1. Mix the Base – In a large mixing bowl, combine equal parts flour and water (by weight). Stir well and cover loosely. Let it sit at room temperature.
  2. Feed Daily – Every day, discard half of the mixture, then add fresh flour and water in the same amounts. Stir well and let it sit in a warm place to encourage fermentation.
  3. Watch for Bubbles – By day 3 or 4, you should start seeing bubbles and a light tangy smell—this means the wild yeast is active!
  4. Ready in a Week – After about 7 days, your starter should be doubling in size between feedings and have a slightly yeasty, pleasantly sour aroma. At this point, it’s ready for baking!
  5. Save the Discard – Instead of throwing away the portion you remove before feeding, store it in an airtight container in the fridge and use it in recipes like sourdough discard cinnamon swirl bread!

How to Store Sourdough Discard

  • Fridge Storage: Keep discard in a sealed container in the fridge for up to a week. Use it straight from the fridge—no need to bring it to room temperature.
  • Freezer Option: For longer storage, freeze discard in a zip-top bag and defrost when ready to use. It will last several months in the freezer.
  • Always Keep Some on Hand! The longer discard sits, the tangier it becomes—making it perfect for adding depth to everything from waffles to brownies.

Once you start using sourdough discard in your baking, you’ll never throw it away again! It’s a perfect way to level up your favorite quick breads, pancakes, biscuits, and more while keeping your sourdough journey low-waste and full of flavor. 

Step by Step Instructions

Making dough for sourdough discard cinnamon bread.
  • Prepare the pan – Line a loaf pan with parchment paper and lightly grease it.
  • Mix the dry ingredients – In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and sugar.
Making dough for sourdough discard cinnamon bread.

Mix the wet ingredients – Add the sourdough discard, milk, melted butter, egg, and vanilla extract to the bowl. Stir until just combined—don’t overmix!

Making cinnamon sugar swirl for sourdough discard cinnamon bread.

Make the cinnamon swirl – In a small bowl, mix together the brown sugar and cinnamon.

Sourdough discard cinnamon bread in a pan before baking.

Layer the batter – Pour 1/3 of the batter into the loaf pan, then sprinkle 1/3 of the cinnamon sugar mixture over it. Repeat two more times, ending with batter on top. Preheat the oven to 350°Fahrenheit (175°Celsius) and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Sourdough discard cinnamon bread out of the oven.

Cool – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Making icing for sourdough discard cinnamon bread.

Make the icing – Whisk together powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl until smooth.

Icing sourdough discard cinnamon bread.

Drizzle & serve – Drizzle the icing over the cooled bread and let it set before slicing.

Expert Tips

Sourdough discard cinnamon bread sliced on plates, zoomed in.

Serving Suggestions

  • Toasted with Butter – Slice it thick and toast it until golden brown, then slather with butter for the ultimate treat.
  • French Toast Style – Dip slices in a simple egg mixture and pan-fry them for an indulgent breakfast.
  • Warm with a Scoop of Ice Cream – Because why not? The cinnamon flavor pairs well with vanilla or caramel ice cream.
  • Topped with a Maple Glaze – Swap out the icing for a maple drizzle for even more cozy vibes.

Storage Instructions

  • At Room Temperature: Store in an airtight container for up to 3-4 days to keep it soft and moist.
  • In the Fridge: Not ideal since it can dry out, but if needed, wrap it in plastic wrap and store it for up to a week. Warm slices before serving!
  • Freezer-Friendly: Slice and freeze in a zip-top bag for up to 2 months. Thaw at room temperature or pop a slice in the toaster for a quick treat.
Sourdough discard cinnamon bread on a plate with extra icing.

Sourdough Discard Cinnamon Bread with Easy Icing

Allie Hagerty
Try this amazing sourdough discard cinnamon bread recipe. A tender loaf with cinnamon sugar swirls is just a mix away!
No ratings yet
Prep Time 15 minutes
Cook Time 45 minutes
Rest Time (Optional) 2 hours
Total Time 3 hours
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 227 kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • 9×5-inch loaf pan
  • Parchment paper
  • Small bowl
  • Knife or skewer (for swirling)
  • Wire rack

Ingredients
  

Dough:

  • 2 cups 250g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 3/4 cup 150g granulated sugar
  • 1/2 cup 120g sourdough discard
  • 1/2 cup 120ml whole milk
  • 1/4 cup 60ml melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract

Cinnamon Swirl:

  • 1/2 cup 100g brown sugar
  • 2 teaspoons cinnamon

Vanilla Icing:

  • 1/2 cup 60g powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Line a 9×5-inch loaf pan with parchment paper and lightly grease it.
  • In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and granulated sugar.
  • Add the sourdough discard, milk, melted butter, egg, and vanilla extract to the bowl. Stir with a wooden spoon or spatula until just combined. Do not overmix.
  • In a small bowl, mix the brown sugar and cinnamon together.
  • Pour 1/3 of the batter into the prepared loaf pan. Sprinkle 1/3 of the cinnamon sugar mixture over the batter. Repeat two more times, ending with batter on top.
  • Cover the pan and let the batter rest at room temperature for up to 2 hours to enhance flavor. (Optional)
  • Preheat the oven to 350°Fahrenheit (175°Celsius). Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before adding icing.
  • In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. If the icing is too thick, add more milk, 1 teaspoon at a time, until it reaches a drizzling consistency.
  • Drizzle the icing over the cooled bread using a spoon or piping bag. Let it set for a few minutes before slicing.

Notes

Layering is Everything – Don’t just dump all the cinnamon sugar mixture in one spot—layering it evenly gives you the perfect swirl in every bite.
Don’t Overmix – Stir until the wet and dry ingredients are just combined. Overmixing can lead to a dense loaf instead of a soft, tender crumb.
Check for Doneness – Since this bread has a thick batter, make sure to test with a sharp knife or toothpick in the middle of the loaf to ensure it’s baked through.
Let It Cool Before Slicing – The cinnamon sugar mixture needs time to set so it doesn’t sink into the bread when you cut into it.
Calories: 227kcalCarbohydrates: 43gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 25mgSodium: 231mgPotassium: 61mgFiber: 1gSugar: 27gVitamin A: 158IUVitamin C: 0.02mgCalcium: 33mgIron: 1mg
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!

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