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Cozy Sourdough Discard Cinnamon Swirl Bread Recipe with Easy Maple Glaze

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A soft, sweet, and tangy cinnamon swirl bread made with sourdough discard and topped with a simple maple glaze. Perfect for cozy gatherings and reducing sourdough waste.

Ingredients

Scale
  • 1 cup (240g) sourdough discard (unfed, room temperature)
  • 2 ½ cups (320g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (6g) kosher salt
  • 1 packet (2 ¼ tsp or 7g) active dry yeast
  • ¾ cup (180ml) warm milk (about 100°F/38°C)
  • 3 tbsp (42g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ⅓ cup (70g) brown sugar, packed
  • 2 tbsp (14g) ground cinnamon
  • 2 tbsp (28g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • 2 tbsp (30ml) pure maple syrup
  • 1–2 tsp (5-10ml) milk or cream

Instructions

  1. Activate the Yeast: In a small bowl, combine warm milk (¾ cup/180ml) and sugar (2 tbsp/25g). Sprinkle yeast (1 packet/7g) over the top and stir lightly. Let sit for 5-7 minutes until foamy.
  2. Mix the Dough: In a large bowl, whisk together flour (2 ½ cups/320g) and salt (1 tsp/6g). Add sourdough discard (1 cup/240g), melted butter (3 tbsp/42g), egg (1 large), and the foamy yeast mixture. Stir with a wooden spoon or mixer on low speed until dough pulls together, about 2 minutes.
  3. Knead the Dough: Knead by hand on a floured surface or with a dough hook on medium speed for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If too sticky, add a teaspoon of flour at a time.
  4. First Rise: Lightly oil your mixing bowl, place dough inside, cover with a kitchen towel or plastic wrap, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare the Cinnamon Swirl: While dough rises, mix brown sugar (⅓ cup/70g), cinnamon (2 tbsp/14g), and softened butter (2 tbsp/28g) in a small bowl until well combined and spreadable.
  6. Shape the Loaf: Once risen, punch down dough gently and turn onto a floured surface. Roll into a 12×8 inch (30×20 cm) rectangle. Spread cinnamon mixture evenly over dough, leaving a small border around edges. Starting from the long side, roll dough tightly into a log and pinch seam to seal.
  7. Second Rise: Place rolled dough seam-side down into greased loaf pan. Cover and let rise for 45-60 minutes, until puffy and nearly doubled again.
  8. Bake: Preheat oven to 350°F (175°C). Bake bread for 35-40 minutes until golden brown and hollow-sounding when tapped. If top browns too fast, tent with foil after 25 minutes.
  9. Cool and Glaze: Remove bread from oven, let cool in pan for 10 minutes, then transfer to wire rack. Mix powdered sugar (½ cup/60g), maple syrup (2 tbsp/30ml), and milk (1-2 tsp/5-10ml) to desired glaze consistency. Drizzle generously over warm bread.
  10. Rest and Serve: Let glaze set for 10 minutes before slicing. Enjoy warm or at room temperature.

Notes

If gluten-free, use a gluten-free flour blend and add xanthan gum if needed. For dairy-free, substitute coconut milk and coconut oil. Knead dough until elastic and tacky but not sticky. Let dough rest if resistant while rolling. Tent bread with foil if browning too fast. Apply glaze while bread is warm but not hot.

Nutrition

Keywords: sourdough discard bread, cinnamon swirl bread, maple glaze bread, easy cinnamon bread, sourdough bread recipe, cozy bread recipe, leftover sourdough recipe

Find it online: https://crispcraving.com/cozy-sourdough-discard-cinnamon-swirl-bread-recipe-with-easy-maple-glaze/