Quick Cinnamon Sugar Sourdough Bread (No Yeast)
Cinnamon Sugar Sourdough Bread is a quick, no-yeast loaf that puts unfed sourdough discard to good use. A deep cinnamon swirl and a crackly sugar crust make it warm and fragrant straight out of the oven.
It stirs together in one bowl, needs no mixer, and bakes in under an hour. That makes it a reliable pick on evenings when you want something sweet but don’t want to wait around for dough to rise.
Why This Cinnamon Bread Works
Sourdough discard gives the loaf a gentle tang that balances the sweet cinnamon. That same acidity also keeps the crumb tender, almost like a coffee cake.
Because it’s a quick bread, there’s no proofing or kneading. You mix it, layer in a ribbon of cinnamon sugar, and slide it into the oven while the coffee brews.
Ingredients
- 1 cup (240g) sourdough discard, room temperature: unfed starter straight from the fridge works fine.
- 1/2 cup (100g) granulated sugar: keeps the loaf sweet without making it heavy.
- 1/3 cup (76g) unsalted butter, melted and cooled slightly: adds richness and helps the sugar crust form.
- 1 large egg, room temperature: binds the batter and gives structure.
- 1 teaspoon vanilla extract: rounds out the cinnamon flavor.
- 1/2 cup (120ml) buttermilk: the acid activates the baking soda; see Notes in the recipe card for a quick substitute.
- 1 1/2 cups (180g) all-purpose flour: spooned and leveled for an accurate measure.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
For the cinnamon sugar filling
- 1/4 cup (50g) packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Variations
- Dairy-free: use plant-based butter sticks and a dairy-free milk with 1 teaspoon lemon juice stirred in for the buttermilk.
- Brown sugar swap: coconut sugar works in place of brown sugar, but the swirl will be a little less moist.
- Spice it up: add 1/4 teaspoon ground cardamom or a pinch of nutmeg to the cinnamon mixture.
- Crunch factor: sprinkle a handful of chopped pecans or walnuts into the cinnamon layer before swirling.
If sourdough discard is piling up, our Sourdough Chocolate Chip Cookies are another good way to use it.
How to Make Cinnamon Sugar Sourdough Bread
Step 1: Mix the Wet Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large mixing bowl, whisk together the 1 cup sourdough discard, 1/2 cup granulated sugar, 1/3 cup melted butter, the egg, 1 teaspoon vanilla, and 1/2 cup buttermilk until the mixture looks smooth and uniform, about 30 seconds.
The batter will be thin and a little lumpy from the discard. It thickens as soon as you add the flour, so don’t worry about the texture yet.
Step 2: Fold in the Dry Ingredients
Add the 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the wet mixture. Switch to a spatula and gently fold everything together for about 30 seconds, just until no dry streaks remain.
The batter turns thick and slightly sticky. Overmixing at this stage can make the loaf tough, so stop as soon as you stop seeing white flour.
Step 3: Make the Cinnamon Sugar Filling
In a small bowl, stir the 1/4 cup brown sugar, 1 tablespoon cinnamon, and 2 tablespoons melted butter together until it looks like wet, damp sand, about 20 seconds.
The melted butter coats the cinnamon and sugar, which keeps the spice suspended in the batter instead of floating to the top while it bakes. It also helps the sugar melt into a gooey ribbon.
Step 4: Layer Batter and Cinnamon Sugar
Pour half the batter into the prepared loaf pan and spread it evenly to the corners. Sprinkle about half the cinnamon sugar mixture over that layer. Spoon the remaining batter on top, gently spreading it to cover the filling, then scatter the rest of the cinnamon sugar over the top. Run a butter knife through the batter in a figure-eight pattern for about 15 seconds to create the swirl.
The top will look a bit messy and the cinnamon sugar won’t be completely buried. It settles into deep, dark ribbons as the loaf rises in the oven.
Step 5: Bake the Loaf
Bake the loaf for 45 to 55 minutes. It’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs clinging to it. If the top browns too quickly, tent it loosely with foil after 30 minutes.
The kitchen will smell like cinnamon toast, and the crust will turn deep golden with little spots of caramelized sugar crackling at the edges.
Step 6: Cool and Slice
Let the loaf cool in the pan on a wire rack for 10 minutes, then run a thin knife around the edges and turn it out onto the rack. Cool it completely before slicing so the crumb sets and the swirl stays intact.
Slice into thick pieces and you’ll see the dark cinnamon ribbon running through the center. Serve the slices warm or at room temperature with butter or a smear of cream cheese.
A Few Tips for the Best Loaf
- For the most accurate flour measurement, weigh it or spoon it into the cup and level it off. Too much flour makes the crumb dry.
- If your sourdough discard is especially stiff, thin the batter with an extra tablespoon of buttermilk so it spreads easily in the pan.
- Let the loaf cool completely before cutting. Slicing it while it’s still warm can make the cinnamon ribbon pull apart.
- Brushing the top with a little extra melted butter before baking adds a deeper golden crust and even more crackle.
For the most consistent results, use a thermometer: the loaf is done when the center reaches 200–205°F (93–96°C).
| Pan size | Bake time |
|---|---|
| 9×5-inch pan | 45 to 55 minutes |
| 8×4-inch pan | 50 to 60 minutes |
Storing Leftovers
- Refrigerate: Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Reheating: Warm individual slices in a toaster oven at 350°F for 3 to 4 minutes to crisp the edges.
What to Serve with Cinnamon Sugar Sourdough Bread
A thick slice with salted butter and a hot cup of coffee is the simplest way to enjoy it. For a quick breakfast, spread on orange marmalade or serve it alongside a bowl of fresh berries and yogurt.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes. Active starter works, but the loaf may rise a fraction more and taste a little less tangy. Reduce the baking powder to 3/4 teaspoon if your starter is very bubbly.
What if I don’t have buttermilk?
Stir 1 teaspoon lemon juice or white vinegar into 1/2 cup milk, let it sit for 5 minutes, then use it in place of the buttermilk. The same amount of plain yogurt also works.
Can I make the loaf gluten-free?
I haven’t tested a gluten-free version. A good 1-to-1 gluten-free flour blend might work, but the swirl’s texture may turn out a bit more crumbly.
Why did my cinnamon filling sink to the bottom?
If the cinnamon sugar is mixed without melted butter, it tends to sink. The butter coats the sugar and keeps it suspended in the batter as the loaf bakes.
Cinnamon Sugar Sourdough Bread Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk the sourdough discard, granulated sugar, 1/3 cup melted butter, egg, vanilla, and buttermilk until smooth, about 30 seconds.
- Add the flour, baking powder, baking soda, and salt to the bowl. Fold with a spatula just until no dry flour remains, about 30 seconds.
- In a small bowl, stir the brown sugar, cinnamon, and 2 tablespoons melted butter together until it looks like damp sand.
- Spread half the batter into the prepared pan. Sprinkle half the cinnamon sugar mixture on top. Cover with the remaining batter, then top with the rest of the cinnamon sugar. Swirl with a knife for about 15 seconds.
- Bake for 45 to 55 minutes, until a toothpick comes out clean. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely before slicing.
