This warm, fluffy bread is a tasty way to use up sourdough discard! Swirls of sweet cinnamon inside create a delightful surprise with every slice.
Baking this bread fills your home with cozy smells that make everyone want to gather around. It’s perfect for breakfast or a snack! I love to toast mine and spread a little butter on top.
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the bread its structure. If you’re looking for a healthier option, you can use whole wheat flour, but expect a denser loaf. I sometimes mix half of each for a nice balance.
Sourdough Discard: This is the star of the recipe! If you don’t have any, you can replace it with an equal amount of plain yogurt or buttermilk. Both add a nice tang and moisture, similar to sourdough.
Butter: I suggest unsalted butter for better control of salt in the recipe. If you’re dairy-free, coconut oil or a vegan butter can work well. Just melt it as you would with regular butter.
Brown Sugar: For a richer flavor, dark brown sugar is fantastic! If you’re out, light brown sugar or even granulated sugar will do just fine. Just be aware, it might alter the final taste slightly.
Cinnamon: I love using freshly ground cinnamon for its deep flavor. If you want to spice things up, consider mixing in some nutmeg or cardamom for an extra kick.
How Do I Knead the Dough Properly?
Kneading dough is crucial for gluten development, which gives your bread that nice chewy texture. Here’s how to do it right:
- Flour your surface lightly to prevent sticking.
- Pat the dough into a flat disc with your hands. Fold it in half, then push down and away with the palm of your hand.
- Turn the dough 90 degrees and repeat this process. Aim for about 8–10 minutes until the dough feels smooth and elastic. You’re looking for a dough that springs back when you poke it.
- If using a stand mixer, mix on low with a dough hook for about 6–8 minutes until it reaches the same texture.
Don’t rush this step! A well-kneaded dough leads to better results in the end.
How to Make Cinnamon Swirl Sourdough Discard Bread
Ingredients You’ll Need:
For the Dough:
- 2 cups (250g) all-purpose flour
- 1 cup (120g) sourdough discard (unfed starter)
- 1/2 cup (120ml) warm water
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp active dry yeast (optional, to help rise faster if desired)
- 2 tbsp unsalted butter, melted (for the dough)
For the Cinnamon Swirl Filling:
- 3 tbsp unsalted butter, melted (for cinnamon swirl)
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1 tsp vanilla extract (optional)
For Dusting:
- Cornmeal or flour
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 3 hours total if you include rising and baking time. It’s a lovely way to use your sourdough discard, and the result is a sweet, fragrant loaf perfect for breakfast or a snack!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the all-purpose flour, sourdough discard, warm water, sugar, salt, and optional yeast. Mix everything together until a sticky dough forms. Don’t worry if it’s a little messy; that’s normal!
2. Knead the Dough:
Add the melted butter to the bowl with the dough. On a lightly floured surface, knead the dough for about 8–10 minutes. You want it to be smooth and elastic. If you prefer to use a stand mixer, mix on low with a dough hook until it’s ready.
3. First Rise:
Place your kneaded dough into a lightly greased bowl. Cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for about 1 to 2 hours, or until it nearly doubles in size. Patience is key here!
4. Prepare the Cinnamon Swirl Mixture:
In a separate bowl, mix together the melted butter, brown sugar, ground cinnamon, and optional vanilla extract until smooth. This will be your sweet filling!
5. Shape the Dough:
Once the dough has risen, turn it out onto a floured surface. Roll it into a large rectangle about 12×16 inches. Don’t worry if it’s not perfect—it’ll still taste amazing!
6. Add the Cinnamon Swirl:
Spread the cinnamon swirl mixture evenly over the dough, making sure to leave a little border around the edges. This helps prevent it from leaking out while baking.
7. Roll the Dough:
Starting from one long edge, roll the dough tightly to form a log. Make sure to pinch the seam closed so everything stays together.
8. Shape the Loaf:
Shape your log into an oval or round loaf. Place it on a parchment-lined baking sheet or in a floured proofing basket. This helps maintain its shape.
9. Second Rise:
Cover the loaf and let it proof for another 45 minutes to 1 hour until it’s puffed and looks bubbly. You’re almost there!
10. Preheat the Oven:
About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet inside to heat up. Also, put a shallow pan of water on the lower rack to create steam for a nice crust.
11. Prepare for Baking:
Just before you pop the loaf in the oven, dust the top with cornmeal or flour. Using a sharp blade, score the top in a leaf or swirl pattern. This helps the bread expand and look beautiful.
12. Bake the Bread:
Transfer the loaf onto the preheated stone or baking sheet and bake for 25 to 30 minutes. Look for a deep golden brown crust—this means it’s done!
13. Cool Down:
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing. This helps it set and makes slicing easier.
Enjoy your delicious homemade Cinnamon Swirl Sourdough Discard Bread with its sweet, aromatic crust and soft interior. Perfect for breakfast, snacking, or sharing with friends! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will give the bread a nuttier flavor and denser texture. You might want to mix half whole wheat and half all-purpose flour to maintain some lightness in the loaf.
How Can I Store Leftover Bread?
Store your Cinnamon Swirl Sourdough Discard Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it well in plastic wrap and freeze for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it again!
What If I Don’t Have Sourdough Discard?
No problem! You can substitute sourdough discard with an equal amount of plain yogurt or buttermilk. Both will add moisture and a slight tang to the bread, closely mimicking the effects of sourdough.
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, simply substitute the unsalted butter with a vegan butter or coconut oil, and ensure your sugar is vegan-friendly. You can also omit the optional vanilla extract or use a plant-based version.
