This Cinnamon Swirl Sourdough Discard Bread is a warm hug for your taste buds! It combines soft bread with sweet cinnamon swirls, making it perfect for breakfast or a snack.
Using sourdough discard means no waste—it’s a clever way to enjoy delicious bread! I love to toast it for a crunchy twist or spread some butter for extra yum!
Key Ingredients & Substitutions
Sourdough Discard: This recipe thrives on sourdough discard, which adds flavor and reduces waste. If you don’t have any, you can substitute with any other unfed sourdough starter. Just make sure it’s still active to get a good rise!
All-Purpose Flour: I use all-purpose flour for the perfect balance of structure and softness. If you want a nutty flavor, try whole wheat flour or spelt flour. Just know it might change the texture slightly.
Instant Yeast: Instant yeast helps the dough rise faster. If you only have active dry yeast, that’s fine! Just activate it in warm water for a few minutes before adding.
Brown Sugar: The brown sugar creates a moist, sweet filling. If you’re out, you can use white sugar or coconut sugar. Keep in mind, the flavor will change a bit!
Butter: Unsalted butter is used here for spreading. For a dairy-free option, coconut oil or a plant-based butter works well.
How Can I Get the Perfect Cinnamon Swirl?
The key to a beautiful cinnamon swirl is all in the shaping process. After rolling the dough into a rectangle, ensure even coverage of the filling so every slice has that sweet goodness. Avoid overfilling to prevent a messy overflow!
- Roll out the dough gently to avoid tearing.
- Spread the filling all the way to the edges, but leave a small border to help seal the roll.
- Pinch the seam tightly to hold it together as you slice.
After you’ve rolled it up, the second rise is just as important. A good puff means a nice texture in the end. Don’t rush it—patience pays off with fluffy bread!
Cinnamon Swirl Sourdough Discard Bread
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 2 1/2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 3/4 cup warm water (about 80°F/27°C)
- 3 tbsp granulated sugar (for the dough)
- 1/4 cup unsalted butter, softened (for cinnamon swirl)
- 1/2 cup brown sugar (for cinnamon swirl)
- 2 tbsp ground cinnamon (for cinnamon swirl)
- 1/4 tsp salt (for cinnamon swirl)
- Optional: 1 tsp vanilla extract (for cinnamon swirl)
How Much Time Will You Need?
This delightful Cinnamon Swirl Sourdough Discard Bread takes about 25 minutes of hands-on time, plus 2-3 hours for rising and baking time. You can enjoy this treat the same day you make it!
Step-by-Step Instructions:
1. Preparing the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, and instant yeast. Stir everything together until it’s mixed well. Next, add in the flour, salt, and granulated sugar. Mix until the dough looks shaggy and well combined.
2. Kneading the Dough:
Sprinkle some flour on your countertop and turn the shaggy dough out onto it. Knead the dough for about 8-10 minutes until it feels smooth and elastic. If you prefer, you can use a stand mixer with a dough hook to knead for about 6-7 minutes instead.
3. First Rise:
Place your kneaded dough in a lightly oiled bowl. Cover it with a clean towel or plastic wrap. Let it rise at room temperature for around 1-2 hours, or until it has doubled in size. This is when the yeast works its magic!
4. Prepare the Cinnamon Swirl Filling:
While your dough is rising, make the cinnamon swirl filling. In a small bowl, mix the softened butter, brown sugar, ground cinnamon, salt, and vanilla extract (if using) until everything is well combined and creamy.
5. Shape and Fill the Dough:
Once the dough has risen, gently punch it down to deflate it. Turn it out onto a floured surface and roll it into a rectangle that measures approximately 12×16 inches. Spread the cinnamon filling evenly over the dough, leaving a little border around the edges.
6. Create the Swirl:
Start from the edge closest to you and carefully roll the dough tightly into a log. Pinch the seam to seal it and place the rolled dough seam-side down.
7. Proof the Dough:
Now, it’s time for a second rise! Place the rolled loaf in a proofing basket lined with a clean towel or lay it on parchment paper. Cover it loosely and let it rise again until it’s puffed up, which should take about 45 minutes to 1 hour.
8. Preheat the Oven:
About 15 minutes before baking, preheat your oven to 450°F (230°C). If you’re using a Dutch oven or heavy pot, place it in the oven to heat up as well.
9. Score and Bake:
When you’re ready to bake, carefully transfer the loaf onto a piece of parchment paper. Using a sharp knife or razor blade, score the top of the loaf with a few decorative cuts to help it rise beautifully.
10. Bake:
Remove the hot Dutch oven carefully. Place the parchment paper with the loaf inside, cover with a lid, and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes—until the loaf is deep golden brown and the crust is nice and crisp.
11. Cool:
Once baked, transfer the bread to a wire rack and let it cool completely before slicing. This helps keep the inside nice and moist!
Enjoy your delightful Cinnamon Swirl Sourdough Discard Bread warm or toasted! This bread makes for a perfect morning treat or a special snack throughout the day. The sweet cinnamon swirls paired with the tangy sourdough flavor create a delicious experience in every bite!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Absolutely! If you only have active dry yeast, simply dissolve it in the warm water before adding it to the sourdough discard. Allow it to sit for about 5-10 minutes until it becomes frothy before mixing with the dry ingredients.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it could be due to the yeast being inactive or the ambient temperature being too cool. Try placing it in a warmer spot, like an oven with the light on, or a proofing box. You can also test the yeast prior to using it by dissolving it in warm water and sugar to see if it bubbles!
Can I Make This Bread Without Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with an equal amount of an unfed sourdough starter. Alternatively, you could adjust the recipe to use only regular flour and water, but it will lose the unique sourdough flavor.
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 2-3 days. For longer storage, wrap it tightly in plastic wrap or foil and freeze it. Just be sure to let it cool completely before wrapping!
