This Sourdough Discard Cinnamon Roll Pull Apart Bread is a playful, irresistible variation on the classic cinnamon roll—stitched together as a pull-apart loaf. It’s visually appealing, fun to assemble, and even more enjoyable to tear into and eat.
If you enjoy cinnamon roll variations, also consider the classic Sourdough Discard Cinnamon Rolls or the Sourdough Discard Cinnamon Roll Focaccia.
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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
- This recipe offers a delicious twist on classic cinnamon rolls—butter, brown sugar, and cinnamon layered into pull-apart pieces with a sweet frosting on top.
- The rustic, irregular shape is part of the charm. Flattening each piece by hand creates uneven, flaky layers that are fun to shape and perfect for baking with kids.
- It’s both fun to make and impressive to serve. The loaf makes a great addition to brunch or a cozy weekend breakfast.
- You can swap active sourdough starter for the discard if you prefer—see notes in the recipe for adjustments.
Ingredients
A few simple ingredients come together to make this flavorful loaf.
- Sourdough discard: Use unfed discard at room temperature. This recipe assumes a starter fed 1:1 (flour:water). If your starter has a different hydration, you may need minor adjustments.
- Raisins: Optional, but traditional for many cinnamon roll lovers. Omit if preferred.
Full ingredient amounts and the complete recipe follow below.
Substitutions & Variations
This recipe adapts well. Try a few of these options:
- Use active sourdough starter: Replace the discard with 200g active starter and omit the instant yeast. Expect longer rise times.
- Leave out raisins: The filling is excellent on its own with butter and cinnamon sugar.
- Add nuts: Swap raisins for 1/3 cup chopped nuts, such as walnuts, for extra texture.
- Savory version: For a savory pull-apart, try garlic, herbs, and cheese between the layers.
If you try other variations, feel free to share your results in the comments.
How to Make Sourdough Discard Cinnamon Roll Pull Apart Bread
This loaf requires hands-on shaping and two rises, but the steps are straightforward and rewarding. The complete recipe with precise measurements appears below.
- Step 1: Combine the dough ingredients and mix until a shaggy dough forms.
- Step 2: Knead until smooth and soft (not sticky). Place in an oiled bowl and let rise 60–90 minutes until doubled.
- Step 3: Divide the dough into 10 equal pieces (about 64g each is a useful target).
- Step 4: Roll each piece into a ball, then flatten with your palm to about a 4-inch diameter circle.
- Step 5: Spread softened butter, then sprinkle with the cinnamon-sugar mixture and raisins if using.
- Step 6: Fold each circle in half like a taco.
- Step 7: Stack the folded pieces in a greased loaf pan with the folded side down.
- Step 8: After a short second rise, bake until golden, cool, then spread with frosting and serve.
Expert Baking Tips
- Knead until smooth: The dough should be soft and no longer sticky before the first rise.
- Use a kitchen scale: Weighing and dividing the dough ensures evenly sized pieces and more consistent baking.
- Don’t skimp on the filling: Generous butter and cinnamon sugar between layers delivers great flavor.
- Protect your oven: Place a rimmed baking sheet on the rack below the loaf to catch any drips while it bakes.
- Cool fully before frosting: Frosting applied to hot bread will melt and soak in; cooling preserves texture and prevents run-off.
Storage
Room Temperature: Store the cooled loaf in an airtight container or sealed bag for up to 3 days. Reheat individual portions in the microwave for about 30 seconds to warm.
Freezer: Cool completely, then freeze the whole loaf in a freezer-safe bag or container for up to 3 months. You can freeze before or after frosting; note that frosting may soften when reheated. Thaw overnight in the fridge and rewarm about 60 seconds in the microwave if desired.
Recipe FAQs
No — raisins are optional. The loaf is delicious with or without them.
Yes. You can refrigerate the dough for the first rise overnight, then bring it to room temperature before shaping and continuing with the recipe.
More Sourdough Discard Cinnamon Roll Recipes
- Sourdough Discard Cinnamon Roll Focaccia
- Sourdough Discard Cinnamon Rolls
- Sourdough Discard Apple Cinnamon Rolls
- Sourdough Discard Pumpkin Cinnamon Rolls
If you tried this Sourdough Discard Cinnamon Roll Pull Apart Bread or another recipe, please leave a star rating and share how it went in the comments. Happy baking!
Sourdough Discard Cinnamon Roll Pull Apart Bread
Jessica Vogl
Pin Recipe
Equipment
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Kitchen scale
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Spatula
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9×5-inch baking pan
Ingredients
For the Dough
- 3 Tablespoons non-dairy or regular dairy milk, warmed to 110℉
- 1 ½ teaspoons instant yeast
- 2 Tablespoons granulated sugar
- 2 cups + 1 Tablespoon all-purpose flour
- 200 grams (about ¾ cup) sourdough discard, unfed, at room temperature
- 1 egg, lightly beaten, at room temperature
- 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 non-dairy or regular dairy milk
Instructions
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Combine warmed milk, instant yeast, and sugar in a mixer bowl. Add flour, sourdough discard, beaten egg, and salt. With the mixer on low, add 2 Tablespoons melted butter, then increase to medium and mix until a shaggy dough forms.
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Turn the dough onto a smooth surface and knead 3–4 minutes until smooth and soft (not sticky). Adjust with a tablespoon of flour or milk as needed.
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Place dough in a greased bowl, cover, and let rise 60–90 minutes until doubled.
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While it 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 dough into 10 equal pieces. Flatten each to about 4 inches, spread softened butter, sprinkle a heaping teaspoon of cinnamon sugar on each, and add raisins if using. Fold each in half and arrange folded-side down in the prepared pan. Sprinkle any leftover cinnamon sugar over the top.
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Cover and let the pan rise 30–45 minutes until puffed (do not let it rise above the pan’s edge).
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Preheat the oven to 350℉ (180℃).
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Bake 20 minutes, then tent loosely with foil and bake another 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 until light, add vanilla and salt, then slowly beat in confectioner’s sugar and 1 Tablespoon milk. Add more milk to reach desired consistency. Spread over cooled bread and serve; extra frosting works well for dipping.
Video
Notes
If doubling or tripling the recipe, use two or three 9×5-inch pans respectively.
To use active starter: Omit instant yeast and use 200g active sourdough starter, then increase rise times accordingly.