Pull Apart Cinnamon Sugar Sourdough Bread with Discard

Name: Pull Apart Cinnamon Sugar Sourdough Bread with Discard
Prep time: 10 min
Cook time: 50 min
Ingredients: 2½ cup all-purpose flour; 2 tbsp sugar; 1 tsp baking powder; ½ tsp baking soda; 1 tsp salt; ½ cup butter, cold; 1 cup milk; ½ cup sourdough discard; ½ cup softened butter; ½ cup sugar; ½ cup brown sugar; 2 tbsp ground cinnamon; 1 cup powdered sugar; 1 tbsp salted butter, softened; 6 tbsp heavy cream

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This pull apart cinnamon sugar sourdough bread is soft, sweet, and made with discard for a simple, cozy treat. Perfect for breakfast, brunch, or holiday baking with family.

I love sharing recipes that feel both special and approachable—like this pull apart cinnamon sugar sourdough bread. It takes the warmth of classic cinnamon sugar and pairs it with sourdough discard for a bake that’s as practical as it is delicious. It’s the kind of recipe that brings everyone to the table, whether you’re making it for a slow weekend breakfast or sharing it during the holidays.

What You’ll Love About This Recipe

There’s something magical about bread that you can tear apart and share. This delicious bread recipe has the tender crumb of a classic sourdough cinnamon bread but without the need for an active sourdough starter or lengthy bulk fermentation. Using sourdough discard means you’re making the most of your own sourdough starter without wasting anything. The cinnamon sugar mixture creates gooey pockets of sweetness in every bite, and the pull-apart style makes it a sweet treat your family can gather around—my family loves it!

The best part? This is a simple process. The dough ingredients are straightforward—all purpose flour, sourdough discard, butter, milk, and leavening agents—yet the result looks like something you’d buy from a bakery. It’s a great way to make a special bake even if you’re short on time or experience.

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Key Ingredients

You’ll find the exact measurements in the recipe card, but here’s what makes this bread special:

Sourdough discard – Adds flavor and reduces waste from your sourdough recipes.
Brown sugar – Deepens the caramel-like sweetness in the filling.
Butter – Use room temperature butter for both the dough and filling to ensure it mixes easily.
All-purpose flour – The base of the bread dough for a tender crumb. You could experiment with a mix of bread flour or whole wheat flour for slightly different textures.
Cinnamon sugar mixture – The star of the filling, creating that nostalgic, comforting flavor.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

How to Make Pull Apart Cinnamon Sugar Sourdough Bread

Mix and Knead the Dough—Start by adding all of your dry dough ingredients into the bowl of a stand mixer—all-purpose flour, sugar, baking powder, baking soda, and salt. Stir everything together to evenly distribute the leavening agents.

Next, cut in your butter. The best way is to use a cheese grater to shred cold butter before using a fork or pastry cutter to incorporate it. This step ensures small butter pieces throughout the dough, creating those tender, flaky layers.

Pour in the milk and sourdough discard—these are your wet ingredients—and fit the mixer with the dough hook attachment. Knead for about three minutes, pausing to scrape the sides of the bowl if needed. You’re looking for a cohesive but slightly shaggy dough that comes together into a ball of dough.

Cover the dough with plastic wrap or a damp towel and let the dough rest on the counter for 2–4 hours. This isn’t a traditional bulk fermentation or first rise, but letting it rest allows the sourdough discard to bring a subtle tang and for the dough to hydrate properly.

Roll Out and Fill—Once rested, transfer the dough to a lightly floured surface or another clean work surface. Use a bench scraper or sharp knife to keep things tidy as you work. Roll it into a large rectangle about ½ inch thick. Brush the surface of the dough with softened butter, making sure to coat the edges so no section is left dry.

In a small bowl, stir together sugar, brown sugar, and cinnamon. Sprinkle this cinnamon sugar mixture evenly over the buttered dough, leaving just a little bit of space at the edge of the dough so the filling doesn’t spill out.

Cut the dough into squares about 3–4 inches each. Stack the squares, then tip your loaf pan slightly and place the pieces inside on their sides rather than flat. This creates those signature pull-apart layers.

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Bake—Preheat your oven to 350°F. Slide the loaf pan into the oven and bake for 40–50 minutes, until the top is golden brown and the bread is cooked through. You can insert a toothpick into the side of the dough to check for doneness. If the top of your dough starts to brown too quickly, cover it loosely with a piece of parchment paper or foil halfway through the bake time.

While the bread bakes, whisk together powdered sugar, butter, and heavy cream in a small bowl to make the icing. You can add a splash of vanilla extract for extra flavor if you’d like.

Cool and Ice—Let the bread cool on a wire rack or cooling rack before drizzling the icing over the top of the dough. Allowing the bread cool slightly prevents the icing from sliding right off.

How to Serve Cinnamon Sugar Sourdough Bread

This bread is a sweet treat on its own, but it’s also versatile. Serve it warm for breakfast with coffee or tea, or make it part of a brunch spread with eggs and fresh fruit. The tender crumb and buttery layers make it perfect for holiday mornings when you want something festive without too much effort.

For a fun twist, pull-apart bread can double as the base for a French toast casserole the following morning. Simply cube any leftovers, place them in a baking dish, and soak in an egg mixture overnight. Bake the next day for a whole new breakfast.

This bread also makes a great way to gift a homemade bake during the holidays. Wrap it in a plastic bag or store in an airtight container once cooled for longer storage.

Baking Tips & Variations

Sourdough discard: Make sure your discard is at room temperature for easier mixing.
Flour swaps: Substitute some bread flour or whole wheat flour for a heartier texture. You can also use your own milled flour.
Icing options: Instead of the classic drizzle, top with a little bit of cream cheese frosting.
Serving ideas: Use slices of this bread for an indulgent sourdough cinnamon bread–style sandwich or even a fancy french toast casserole.
Prep ahead: You can prepare the bread dough the day before, cover with a tea towel or kitchen towel, and refrigerate for later use. The following morning, let it come to room temperature, roll out, fill, and bake.
Storage: Store in an airtight container on a cooling rack once cooled, or wrap in a plastic bag for a few days. For longer storage, freeze in a plastic bag or wrap tightly in foil. Thaw at room temperature or warm gently in a hot Dutch oven

Recipe FAQs

Can I use an active sourdough starter instead of discard?

Yes! An active starter will work, but you’ll want to reduce the milk slightly since an active sourdough starter has more hydration.

Can I prep this bread ahead of time?

Absolutely. Prepare the bread dough the night before, let the dough rise lightly covered, then shape and bake the next day. This is the best way to make holiday mornings less hectic in my opinion!

Do I need a proofing basket or coil folds for this recipe?

No—this isn’t an artisan sourdough bread recipe with bulk fermentation. This is closer to a quick bread style, using discard for flavor without the lengthy steps of artisan sourdough bread or sourdough sandwich bread.

Can I make this without a stand mixer?

Yes, you can use your hands to bring the shaggy dough together, then knead on a work surface until it forms a smooth ball.

How do I know when the bread is done?

Look for a golden brown top, and check the side of the dough with a toothpick. It should come out clean or with just a few moist crumbs.

More Sourdough Discard Bread Recipes

If you’re hooked on baking with discard, try these next:

Final Thoughts

This pull apart cinnamon sugar sourdough bread is proof that a delicious bread recipe doesn’t need complicated steps or a perfect artisan sourdough bread technique. Using sourdough discard gives you all the cozy tang without hours of bulk fermentation, and the pull-apart method means you don’t have to worry about a final shape or seam side—just stack, bake, and enjoy, sounds amazing, right?!

Making bread like this is one of my favorite things about baking: taking something as humble as sourdough discard and turning it into a sweet treat that feels special for your family or as a gift. Whether you’re looking for a great way to use up discard, need a sourdough cinnamon swirl bread alternative, or just want something that will make your kitchen smell like a bakery, this bread is for you.

Let your bread cool slightly on a wire rack, drizzle the icing, and call in the family. The smell alone will bring everyone running. And if you have leftovers (which is unlikely), this bread transforms beautifully into French toast casserole the following morning.

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