Sourdough Discard Cinnamon Pull Apart Bread

Pull-apart breads are always a crowd-pleaser: they’re interactive, shareable, fragrant, and comforting. When you combine that with sourdough discard—something you might otherwise toss—you get something special: sourdough discard cinnamon pull-apart bread. This recipe gives you a soft, buttery, cinnamon-sugar layered loaf that can be torn section by section. It’s ideal for brunch, holiday tables, or anytime you want a sweet, showy bread without too much fuss.

Below is a full, unique recipe with detailed steps, tips, variations, serving ideas, and FAQs to guide you. Let’s bake something delicious.

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Why This Pull-Apart Bread Works

• The discard contributes moisture and subtle tang without needing a long proof.

• The pull-apart structure means you don’t need to slice; it invites sharing.

• Layers of cinnamon-sugar create flavor in every bite.

• The technique is forgiving—if the loaf is a little uneven, it still looks beautiful.

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Ingredients (Yields One Pull-Apart Loaf)

Dough / Bread Base

• 1 cup sourdough discard (unfed, cold from fridge)

• 1¾ to 2 cups all-purpose flour (reserve a bit extra)

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 6 tablespoons cold unsalted butter, cubed

• ⅓ cup milk

• 1 large egg

• 1 teaspoon vanilla extract

Cinnamon‑Sugar Filling

• ¼ cup brown sugar

• 1 tablespoon ground cinnamon

• 3 tablespoons softened butter

Glaze (optional but recommended)

• 2 oz cream cheese, softened

• ¼ cup powdered sugar

• 1 tablespoon milk

• ½ teaspoon vanilla extract

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Step‑by‑Step Instructions

1. Make the Dough

1. Preheat oven to 375°F (≈190°C). Grease or line a loaf pan—preferably a pull-apart style pan or a loaf pan you don’t mind “messy.”

2. In a mixing bowl, combine 1¾ cups flour, sugar, baking powder, and salt.

3. Add cubed cold butter into the dry mix and cut in until the mixture resembles coarse crumbs with small butter bits.

4. In another bowl, whisk sourdough discard, milk, egg, and vanilla.

5. Pour wet ingredients into the dry mixture, stirring until a soft, slightly sticky dough forms. Add reserved flour, a tablespoon at a time, only if the dough is too sticky to work with.

2. Roll & Create Layers

1. Lightly flour your work surface. Turn out the dough gently.

2. Using your fingers or rolling pin, press or roll into a rectangular sheet—approximately 10 × 14 inches (or proportionally to your loaf pan).

3. Spread the softened butter evenly over the dough surface.

4. In a small bowl, combine brown sugar and cinnamon. Sprinkle this mixture evenly on top of the buttered dough.

3. Cut & Stack for Pull-Apart Structure

1. On the shorter side, cut vertical strips across the width, about 1 to 1½ inch wide. Do not cut all the way through the dough—leave the bottom intact so the strips stay attached.

2. Stack the strips by lifting and folding: take the first strip, flip it over the next, align upright, then repeat for the rest. You’ll build a layered stack of alternating cinnamon buns standing upright.

3. Gently press the stack into your prepared loaf pan, ensuring they are snug but room to expand.

4. Bake the Pull-Apart Bread

1. Place loaf into preheated oven and bake for 35–45 minutes, depending on your oven.

2. Check at ~30 minutes: if the top is browning too fast, tent with foil.

3. The loaf is done when the top is golden and an inserted skewer or toothpick in the center comes out clean or with a few moist crumbs.

5. Glaze & Serve

1. While the bread is baking or cooling slightly, beat together cream cheese, powdered sugar, milk, and vanilla to make the glaze.

2. After the loaf comes out, let it cool 10 minutes. Then spoon or drizzle glaze generously over the top so it seeps into cracks.

3. Serve warm, letting people gently pull apart pieces.

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Tips for Success & Best Texture

• Cold butter in the dough creates tender layers; don’t let it warm too much.

• Don’t overwork the dough when pressing and rolling—keep it gentle to preserve softness.

• Stacking carefully: aim for even strips so the finished loaf is balanced.

• Pan choice: a loaf pan with straight sides is best.

• Tent with foil if browning is too fast.

• Slight rest: allowing the loaf to cool a bit helps the glaze set and slices to stay intact.

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Variations & Flavor Twists

• Nutty swirl: add chopped pecans or walnuts between layers.

• Apple cinnamon pull-apart: add thin apple slices into the layers.

• Chocolate drizzle: swirl melted chocolate or sprinkle chips in between layers.

• Pumpkin spice: add pumpkin puree to dough (reduce milk slightly) and pumpkin pie spice to the filling.

• Maple glaze: replace or supplement milk in glaze with maple syrup.

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Serving & Pairing Suggestions

• Serve with coffee, chai, or a warm latte.

• Fresh berries or citrus fruit add brightness.

• A scoop of whipped cream or vanilla ice cream elevates it to dessert status.

• Use pieces as the base for warm fruit compote bread pudding.

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Make-Ahead & Storage

• Prep ahead: You can assemble the stacked loaf in the pan, cover tightly, and refrigerate overnight. Bake fresh in the morning, adding ~5 extra minutes.

• Leftovers: Store in airtight container for 1–2 days. Reheat gently to restore softness.

• Freezing: Freeze the baked loaf wrapped well. Reheat in a moderate oven covered with foil so it doesn’t dry.

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Frequently Asked Questions

Will it really pull apart well?
Yes, because each strip is stacked upright. You’ll have natural breaks along the vertical cuts.

Does the discard make it taste sour?
Only gently. The butter, cinnamon, and sweetness balance it into a pleasant complexity, not overpowering tang.

Is yeast required?
No. This version uses baking powder for rise. The discard adds flavor and moisture rather than yeast-based lift.

What if my layers shift or fall?
Ensure uniform strips and a snug fit in the pan. Too much spacing or uneven stacking can cause collapse.

How do I know when it’s done baking?
The top should be golden, the loaf should sound hollow when tapped, and a skewer in the center should emerge clean or with a few moist crumbs.

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Approximate Nutrition (per pull-apart piece)

• Calories: ~300–350

• Sugar: ~14–18 g

• Fat: ~11–13 g

• Protein: ~4–5 g

• Carbohydrates: ~35–38 g

• Fiber: ~1–2 g

• Saturated Fat: ~5–6 g

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Final Thoughts

A sourdough discard cinnamon pull-apart bread offers all the cozy, shareable, sweet qualities you expect from a cinnamon roll—but in a loaf format that’s fun to tear and serve. It’s a lovely way to highlight your discard, impress guests, or treat yourself. With careful layering, gentle handling, and a good glaze, you can bake something stunning and delicious with minimal fuss.