This Sourdough Discard Cinnamon Roll Pull Apart Bread is a playful take on the classic cinnamon roll, baked as a pull-apart loaf. The result is a tender, layered bread with buttery, cinnamon-sweet pockets and a drizzle of frosting. It’s impressive on the table, enjoyable to assemble, and even more fun to pull apart and share.
If you enjoy cinnamon roll variations, you might like other recipes that use sourdough discard for flavor and texture.
Made this exactly according to the recipe and my whole family loved it! Thank you for the terrific recipe!
– Jen
Why you’ll love this recipe
- A fun twist on cinnamon rolls. The loaf features layers of cinnamon-sugar and butter between small folded dough pieces, topped with a smooth frosting.
- Hands-on, creative shaping. Each piece is flattened and filled by hand, giving an attractive, rustic look and making the recipe ideal to make with kids.
- Adaptable. You can swap the sourdough discard for active starter (with longer rise times) or omit add-ins like raisins for a simpler version.
- Show-stopping and shareable. The finished loaf is impressive and designed to be pulled apart—perfect for gatherings and brunch.
Ingredients
Simple ingredients come together to create this layered, cinnamon-swirled pull-apart bread.
- Sourdough discard: Use unfed discard at room temperature. This recipe assumes a 1:1 starter feeding ratio; adjust if your starter is a different hydration.
- Raisins (optional): Add for a classic cinnamon roll touch, or omit if you prefer.
Full ingredient amounts and the complete recipe appear in the recipe card below.
Substitutions & Variations
This recipe is versatile. Try one of these simple changes:
- Use active starter: Replace the discard and omit commercial yeast; use 200 g active starter and increase rise times.
- Skip the raisins: Leave them out for a pure butter-and-cinnamon layer.
- Add nuts: Fold in 1/3 cup chopped walnuts or pecans between layers for crunch.
- Savory option: Swap the cinnamon filling for garlic-herb butter and assemble similarly to make a savory pull-apart loaf.
If you experiment with variations, note any timing adjustments and baking differences so you can reproduce the best result.
How to Make Sourdough Discard Cinnamon Roll Pull Apart Bread
The method includes mixing, a first rise, portioning and filling pieces, a second rise, and baking. The step-by-step directions are summarized here; see the recipe card below for exact quantities and times.
- Step 1: Mix the warmed milk, yeast, sugar, flour, sourdough discard, egg, salt, and melted butter into a shaggy dough.
- Step 2: Knead until smooth and soft (not sticky), then transfer to a greased bowl and let rise until doubled, about 60–90 minutes.
- Step 3: Divide the dough into ten equal pieces. Using a kitchen scale helps ensure even baking.
- Step 4: Roll each piece into a ball and flatten to approximately 4 inches in diameter.
- Step 5: Spread softened butter on each round, then sprinkle the cinnamon-sugar mixture and raisins if using.
- Step 6: Fold each piece in half like a taco and place the fold-side down in a greased 9×5-inch loaf pan, stacking the pieces.
- Step 7: Cover and let the pan rise until the dough is puffed, about 30–45 minutes. Preheat the oven to 350°F (180°C).
- Step 8: Bake until golden and bubbling, tenting with foil if the top browns too quickly. Cool, then spread the frosting and serve warm or at room temperature.
Expert Baking Tips
- Knead until smooth. The dough should be soft and no longer sticky before the first rise.
- Weigh the pieces. A kitchen scale gives consistent-sized portions and more predictable baking.
- Be generous with the filling. Butter and cinnamon sugar between layers create the best flavor and texture.
- Protect the oven below the pan. Place a sheet on the lower rack to catch any drips from the sugary filling while baking.
- Cool fully before icing. If the loaf is too warm, the frosting will melt and absorb into the bread instead of staying glossy on top.
Storage
Room temperature: Store in an airtight container or sealed bag for up to 3 days. Reheat individual pieces in the microwave for 20–30 seconds to refresh.
Freezer: Cool completely, then freeze the whole loaf or slices in an airtight, freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator; reheat in the microwave for about 60 seconds to serve warm.
Recipe FAQs
No. Raisins are optional. They add a traditional cinnamon roll note, but the bread is excellent without them.
Yes. You can perform the first rise in the refrigerator overnight. Bring the dough to room temperature before shaping and proceed with the recipe.
More Sourdough Discard Cinnamon Roll Recipes
Sourdough Discard Cinnamon Roll Focaccia-
Sourdough Discard Cinnamon Rolls
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Sourdough Discard Apple Cinnamon Rolls
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Sourdough Discard Pumpkin Cinnamon Rolls
If you try this Sourdough Discard Cinnamon Roll Pull Apart Bread, please leave a star rating and a comment describing how it turned out. Happy baking!
Sourdough Discard Cinnamon Roll Pull Apart Bread
Jessica Vogl
25 mins
30 mins
2 hrs 15 mins
3 hrs 10 mins
Equipment
- Kitchen scale
- Spatula
- 9×5-inch baking pan
Ingredients
For the Dough
- 3 Tablespoons milk, warmed to 110°F
- 1 ½ teaspoons instant yeast
- 2 Tablespoons granulated sugar
- 2 cups + 1 Tablespoon all-purpose flour
- 200 grams sourdough discard (unfed, room temperature)
- 1 egg, lightly beaten
- ½ teaspoon kosher salt
- 2 Tablespoons unsalted butter, melted
For the Filling
- 4 Tablespoons unsalted butter, softened
- ⅓ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- ⅓ cup raisins (optional)
For the Frosting
- 2 Tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 ¼ cup confectioner’s sugar
- 1–2 Tablespoons milk
Instructions
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Combine warmed milk, yeast, and sugar. Add flour, sourdough discard, beaten egg, and salt. With the mixer or by hand, add melted butter and mix until a shaggy dough forms.
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Knead on a smooth surface until the dough is smooth and soft, about 3–4 minutes. The dough should not be sticky; add flour or milk, one tablespoon at a time, if needed.
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Place in a greased bowl, cover, and let rise 60–90 minutes or until doubled.
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While the dough rises, mix the brown sugar and cinnamon for the filling and grease a 9×5-inch loaf pan.
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After the rise, divide the dough into 10 equal pieces. Flatten each piece to about 4 inches, spread with softened butter, sprinkle with cinnamon-sugar (about a heaping teaspoon per piece) and raisins if using. Fold each piece in half and place, folded-side down, in the loaf pan.
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Cover and let rise 30–45 minutes until puffed but not overflowing the pan.
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Preheat oven to 350°F (180°C). Bake 20 minutes, then tent with foil and bake an additional 10 minutes until golden and bubbly. Cool in the pan 10 minutes, then transfer to a rack to cool completely.
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Make the frosting by whipping softened butter, vanilla, and a pinch of salt until light. Slowly add confectioner’s sugar and 1 tablespoon milk, mixing until smooth; add more milk if needed. Spread over the cooled loaf and serve.
Video
Notes
If doubling or tripling, use additional 9×5-inch pans as needed.
To use active sourdough starter: Omit the instant yeast and use 200 g active starter, increasing the rise times to account for the slower fermentation.
Nutrition
Carbohydrates: 66 g
Protein: 6 g
Fat: 13 g