This quick and easy sourdough discard cinnamon swirl bread is soft, subtly sweet, and ready in only 2–3 hours. It was inspired by my sourdough discard sandwich bread — I lightly tweaked it to be a touch sweeter and lighter so it plays nicely with the cinnamon-sugar swirl running through every slice.
My family and I enjoy this bread any time of year, but it's especially popular around Easter, Thanksgiving, and Christmas. It's wonderful toasted with butter, eaten plain, or turned into the best French toast — try it with my sourdough pumpkin french toast batter for a festive breakfast you'll make on repeat.
Quick Look: Sourdough Discard Cinnamon Swirl Bread
⏱️ Ready In: About 2–3 hours, start to finish
🔥 Bake Time: 25–30 minutes at 375°F
🍽️ Makes: 1 loaf (about 12 slices)
✨ Calories: Approximately 223 per slice
🥄 Main Ingredients: Sourdough discard, all-purpose flour, cinnamon, sugar, butter
🌿 Dietary Info: Vegetarian (easily dairy-free)
💛 Why You'll Love It: A soft, lightly sweet sandwich-style loaf with a tidy cinnamon-sugar swirl — a delicious way to use up discard, with no long fermentation required.
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Why You'll Love This Recipe
- It uses up your discard: No need to feed and wait — this loaf puts unfed sourdough discard to work, the same way my fluffy sourdough discard cinnamon rolls do.
- It's quick: Thanks to the added yeast, you're not waiting on a long sourdough rise. Start to finish is just 2–3 hours.
- That cinnamon swirl: A tight spiral of cinnamon sugar runs through every slice — sweet, but not so sweet it stops being a sandwich bread.
- It makes incredible French toast: The soft, slightly sweet crumb soaks up custard beautifully. It's a natural with my sourdough French toast.
- Beginner-friendly: If you can stir and roll up a rectangle of dough, you can make this loaf. It's one of the easiest sourdough discard bakes on the blog.
Jump to:
- Quick Look: Sourdough Discard Cinnamon Swirl Bread
- Why You'll Love This Recipe
- Ingredients
- How to Make Sourdough Discard Cinnamon Swirl Bread
- Expert Tips
- What Makes This Recipe Special?
- Sourdough Discard Cinnamon Swirl Bread FAQ
- Sourdough Discard Cinnamon Swirl Bread Troubleshooting Guide
- Storage
- Other Bread Recipes to Consider
- Sourdough Discard Cinnamon Swirl Bread
Ingredients
- Warm water: Around 110–120°F to wake up the yeast without killing it.
- Active dry yeast: Gives this loaf its quick rise, so you don't have to wait on discard alone.
- Sugar (for the dough): Just a little to feed the yeast and lightly sweeten the crumb.
- Unsalted butter: Softened, for a tender crumb. Brushed on at the end for a soft crust, too.
- Sourdough discard: Unfed discard adds flavor and tenderness — another great way to use it up, like my sourdough discard bagels.
- All-purpose flour: The structure of the loaf.
- Salt: Balances the sweetness.
- Egg white: Brushed over the dough before the cinnamon sugar — this is the secret to a tidy swirl (more on that below).
- Ground cinnamon + sugar (for the filling): The cinnamon-sugar mixture that becomes the swirl.
See the recipe card for quantities.
How to Make Sourdough Discard Cinnamon Swirl Bread
- Step 1:Proof the yeast and build the dough: Add the yeast and warm water (110–120°F) to the bowl of a stand mixer, stir in the sugar, and let it proof. Add the softened butter and sourdough discard and mix until barely combined (the butter will look clumpy — that's fine). Add the flour and salt, then knead for about 10 minutes until smooth and elastic. Use the windowpane test: stretch a piece of dough thin enough to see light through it; if it tears, keep kneading. Don't worry about over-kneading.nd sugar. Add wet ingredients.
- Step 2: First rise: Cover the bowl with cling wrap or a clean, damp towel and let the dough rise until doubled, about 1 hour depending on the warmth of your kitchen.
- Step 3: Roll out: Turn the dough onto a floured surface and roll into a rectangle roughly 12x18 inches (the short side should be about 9 inches, the length of your loaf pan).
- Step 4: Add the swirl: Brush the dough all over with the egg white wash, then sprinkle evenly with the cinnamon-sugar mixture.
- Step 5: Shape and second rise: Roll the dough into a tight log, pinch the seams and ends closed, and place it seam-side down in a buttered loaf pan. Cover and let rise about 30 minutes, until puffy and risen above the rim of the pan.
- Step 6: Bake: Bake at 375°F for 25–30 minutes, until golden brown and firm on the bottom. Brush the warm loaf with butter, cool in the pan 10 minutes, then transfer to a rack and cool completely before slicing for the cleanest swirl.
Hint: Roll this loaf up TIGHT to prevent large air bubbles!
Expert Tips
- Don't skip the egg white wash. Brushing egg white over the dough before the cinnamon sugar helps the swirl adhere and prevents large air gaps from forming between the layers.
- Roll it up tight. A snug roll keeps the swirl uniform and stops it from separating as it bakes. Reader tip: roll into a log, then roll again from the short end for an extra-tight spiral.
- Weigh your discard. Use 100g on a scale rather than a cup measure — discard volume varies a lot depending on how bubbly it is.
- Score the top. Sourdough-based loaves like to split on the sides; a shallow score down the top with a sharp knife gives you a cleaner, more uniform break.
- Cool completely before slicing. It's tempting to cut in warm, but letting it cool sets the crumb and keeps the swirl intact — the same patience that pays off with enriched doughs like my same-day sourdough crescent rolls.
What Makes This Recipe Special?
Most cinnamon swirl breads are either a slow, fussy sourdough project or a purely yeasted loaf with no depth of flavor. This one splits the difference: the yeast gives you a same-day loaf, while the sourdough discard adds a subtle tang and a softer crumb you don't get from yeast alone. It's the same trick that makes my apple pie cinnamon rolls taste like more than the sum of their parts.
It's also endlessly practical. It slices cleanly for sandwiches and toast, freezes well, and uses up the discard that would otherwise go in the trash. That combination of easy, flavorful, and not wasteful is exactly why it's one of the recipes I make most often.
Sourdough Discard Cinnamon Swirl Bread FAQ
Yes! Swap in a plant-based butter for both the dough and the finishing brush. See the substitutions section for the brand I rely on, and adjust the salt slightly if your butter is salted.
Of course! Just be sure to weigh it out (100g) rather than using a measuring cup, since active starter has lots of bubbles and takes up more space than discard. Weighing it helps keep the results consistent.
This almost always comes down to measuring. I develop these recipes by weight because scooped flour varies a lot. If it feels dry, add water a little at a time and keep kneading until the dough is smooth.
I don't recommend it. A Dutch oven creates a steamy, artisan-style environment that can cause the swirl to spread and the loaf to bake unevenly. This recipe is designed for a loaf pan so the swirl stays layered and structured.
Sourdough Discard Cinnamon Swirl Bread Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Large gap between the swirl and crumb | Dough rolled too loosely, or egg white skipped. | Brush with egg white and roll the log tightly; roll again from the short end for an even tighter swirl. |
| Dry, crumbly dough | Too much flour, usually from scooping instead of weighing. | Weigh your ingredients; if it's still dry, add water a little at a time while kneading. |
| Loaf split on the side | Sourdough doughs tend to burst at the seams. | Score the top with a sharp knife before baking for a clean, uniform split. |
| Swirl spread or uneven | Baked in too steamy an environment (e.g., a Dutch oven). | Use a standard loaf pan as written. |
| Gummy slices | Cut while still warm. | Cool the loaf completely before slicing so the crumb can set. |
Storage
- Store at room temperature in an airtight container or bread bag for 5–7 days.
- This loaf freezes well for up to 6 months — slice before freezing so you can pull out what you need.
- Day-old slices are excellent toasted or used for French toast.
Other Bread Recipes to Consider
Did you make this recipe?
If you try this recipe, I’d love if you left a quick rating and review below! It really helps support my blog and lets others know how the recipe turned out for you. Also, don't forget to tag me @kneadedthat on Instagram and use the hashtag #kneadedthat so I can see what you made and share it!
Sourdough Discard Cinnamon Swirl Bread
Equipment
- Stand Mixer (optional)
- Hook attachment
- Loaf Pan
Ingredients
Bread
- 250 g Water
- 2.25 teaspoons Active Dry Yeast 1 packet
- 4 tablespoons Unsalted Butter Softened, 56g
- 4 teaspoons Sugar 20g
- 100 g Unfed Sourdough Discard
- 500 g All-Purpose Flour
- 1 ½ teaspoon Salt 10g
Cinnamon Filling
- 1 beaten egg white for egg wash before adding the cinnamon-sugar mix.
- ¼ cup sugar
- 2 teaspoons ground cinnamon
Instructions
Prep the yeast
- Add the yeast and warm water (110-120 degrees Fahrenheit) to the bowl of a stand mixer or mixing bowl. Add the sugar to increase the activity of the yeast and mix together with a fork.
- Once your yeast has been proofed, add the butter and starter. Mix until barely combined (the butter will be clumpy).
Make the dough
- Once your yeast has been proofed, add the butter and starter. Mix until barely combined (the butter will be clumpy)
- Next, add roughly half of your dry ingredients and mix on low speed with your stand mixer (or by hand).
- Slowly add in the remainder of the flour. (sometimes I just dump all of the ingredients in at once after the yeast is ready and it always turns out fine)
Knead the dough
- Continue to let the stand mixer knead the dough for 10 minutes or so (or knead by hand on a floured surface). A good way to test if the gluten has developed enough is by doing the windowpane test (This is essentially just taking some of the dough and stretching it with your fingers until it is thin enough that you could see the shadows of your fingers through it when it is held up to a light. If it breaks, in the process, you should knead it more.) When in doubt, knead a little more. Don’t worry about over-kneading!
Rest
- Let the dough rest for an hour in the bowl you used to mix it. This will allow the gluten to develop so that we can easily shape it into a loaf. It will likely double in size in this amount of time depending on the temperature in your home.
Shape and let rise
- After the dough has rested, remove it from the bowl and onto a floured surface. Flatten the dough out into a rectangle (the shortest side should be roughly 9 inches or the length of your loaf pan). Brush the dough with the egg white wash and sprinkle with the cinnamon-sugar mixture.
- Next, roll it into a log and pinch the seams and place the dough in a buttered loaf pan. Cover with cling wrap and allow to rise until doubled in size or when the top of the log is well above the edge of the loaf pan.
- Bake the bread at 375F for 25-30 minutes until the bread is golden brown and the bottom of the loaf is firm to the touch and slightly golden.
- Immediately brush the bread with butter and allow the bread to cool in the pan for 10 minutes and then transfer it to a cooling rack. Allow it to cool fully before cutting for the best results!
Notes
This bread lasts at room temperature for 5-7 days.
Brie says
I am very new to sourdough and this recipe was so easy to make. It turned out beautifully and tastes absolutely delicious!
Audrey Grubb says
This made my day! I'm so glad you enjoyed the recipe!!
Mica Coffin says
Can I mix the dough and leave it overnight to ferment? I love this recipe and was making it daily, but, due to a medical condition, I have a lot of problems digesting unfermented flower.
Audrey Grubb says
Hi! Yes, you absolutely can; just leave out the yeast or use my sourdough sandwich bread (the non-discard version) as the base for this recipe. It would be delicious!
Beth Holstad says
In step one of prepping the yeast, you say to add the sugar. In the step two you add the butter and starter. Then in step one of make the dough you say to add the rest of the sugar, butter and starter. I thought all of the sugar was added when proofing the yeast, and the butter was added after proofing with the starter. Step one of make the dough seems to be a duplicate of information under prep the yeast. Would you please clarify? thanks!
Audrey says
Thank you so much for catching that! You’re absolutely right. That wording was a duplicate, and I’ve updated the recipe to make it clearer. All of the sugar is added when prepping the yeast in step one, and there isn’t any additional sugar added later.
Taylor says
Hello! Can I bake this recipe in a dutchbovern instead of bread pan? If so, what temp would you recommend and how long?
Audrey says
Hi! That’s a great question. This recipe is really designed for a loaf pan so the cinnamon swirl stays layered and structured as it bakes. A Dutch oven creates a much steamier environment (more like artisan sourdough), so the swirl may spread or the loaf may bake unevenly.
I haven’t tested it in a Dutch oven, so I can’t confidently recommend a temperature or bake time. If you do experiment, I’d love to hear how it turns out!
Kayla Boyd says
I’m trying this recipe and after 10 minutes of kneading my dough is really crumbly and not a uniform ball of dough at all. It seems very dry, what am I missing!
Audrey says
I’m so sorry you’re having trouble with this! I make this dough weekly and haven’t ever found it to be dry or crumbly. Are you using a kitchen scale? I develop my recipes by weight because ingredients can vary a lot when scooped. If it’s too dry and you don’t have a scale, just add some water a bit and a time and knead it until smooth and it should work out just fine 🙂
Natalie says
This recipe is fantastic and easy to make. I made two loaves yesterday and gifted one, so I’m making another tonight. Makes incredible French toast!
Audrey says
This sounds amazing! I love turning everything I can think of into French toast, so I will absolutely be trying this!
Lisa says
This is my favorite recipe to use up my sourdough discard. So delicious. I was wondering if you can freeze the dough for later baking?
Lisa says
This is my favorite recipe to use up my sourdough discard. So delicious. I was wondering if you can freeze the dough for later baking?
Toni says
I’ve made this several times. My family loves it and it’s quite easy. I will add that if you roll up the loaf into a log and then roll it again starting with the short end, it creates a nice tight swirl of cinnamon in the loaf and it’s less likely to separate when you bake it.
Audrey says
This is an excellent tip! Thanks, Toni! I'll make note of that in the recipe.
Dana says
Love how the bread came out. It was really tasty and easy to make. The only thing that confused me was the water amount. I weighed it out and at 125g it came out to just over half a cup.
Audrey says
Hi Dana! I am so glad you liked it! Sorry about the confusion on the weight of the water, it was supposed to say 250g. Thank you for trying my recipe, it means a lot to me!
Paige says
So I’ve been looking for a recipe like this, but I’m confused by the mention of milk in the instructions, as I don’t see milk in the ingredients list. Can you clarify, please?
Audrey says
Hi, Paige! So sorry, the mention of milk was accidental on my part! I updated the instructions. If you try it out, let me know what you think! This is one of my favorites that I make regularly, so if you have any other questions feel free to ask! 🙂