Pull Apart Cinnamon Sugar Sourdough Bread with Discard
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.
Ingredients
For the Loaf
- 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
For the Filling
- ½ cup softened butter
- ½ cup sugar
- ½ cup brown sugar
- 2 tbsp ground cinnamon
For the Icing
- 1 cup powdered sugar
- 1 tbsp salted butter, softened
- 6 tbsp heavy cream
Instructions
- Add all of the dry ingredients into the large bowl of a stand mixer and stir together.
- Using a pastry cutter or a fork, cut in the butter. I find that it’s easy to do when I use a cheese grater to shred the butter first.
- Add milk and discard to the bowl and knead the dough using the dough hook attachment for about 3 minutes or until you have a soft cohesive dough. Be sure to stop and scrape the sides of the bowl if necessary.
- Cover the bowl with plastic wrap and leave it to rise or ferment on the counter for 2-4 hours.
- On a lightly floured surface, roll the dough out into a rectangle, about 1/2 inch thick. Brush the dough with softened butter, then sprinkle with the sugar and cinnamon mixture. Cut the dough into 3-4 inch squares. The number of squares will depend on the size of your rectangle but it isn’t important.
- Place the squares into a greased loaf pan, stacking them with the loaf pan tilted so that the squares are on their side and not flat on the bottom.
- Bake at 350° for 40-50 minutes or until golden brown and fully cooked through (you can insert a toothpick to check for doneness). I recommend covering the top of the loaf with foil after about 20 minutes of baking so that the top doesn’t get too dark.
- While it’s baking, make the icing by whisking together the powdered sugar, softened butter, and heavy cream.
- Let the loaf cool and drizzle with icing.