If you’ve made my Sourdough Discard Cinnamon Sugar Knots, then you already know just how irresistible that buttery cinnamon sugar coating is! Since they’ve become such a reader favorite, I thought it would be fun to turn them into an easy pull apart loaf that’s just as soft, fluffy, and delicious. Instead of individually shaping knots, you simply cut the dough into pieces, dip each one in melted butter and cinnamon sugar, then bake everything together into a beautiful loaf that’s perfect for pulling apart and sharing.
Finished with a sweet vanilla glaze, this cozy treat is perfect for breakfast, brunch, dessert, or whenever you’re craving something warm and comforting.
Why You’ll Love This Recipe
- Easy to make—just cut, dip, and arrange in the pan.
- Soft and fluffy with buttery cinnamon sugar in every bite.
- A delicious way to use sourdough discard.
- Perfect for sharing at breakfast, brunch, or dessert.
- Inspired by my reader-favorite Cinnamon Sugar Knots with an even easier twist.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Active sourdough starter works just as well in this recipe. Since the dough is also leavened with yeast, either active starter or discard will produce a soft, fluffy loaf.
Can I make this ahead of time?
Yes. After coating the dough pieces and arranging them in the loaf pan, cover and refrigerate overnight. The next day, let the loaf sit at room temperature until puffy before baking.
How do I store leftovers?
Store the loaf in an airtight container at room temperature for up to 3 days. Warm individual pieces in the microwave for a few seconds to soften them before serving.
Can I freeze this pull apart bread?
Absolutely! Freeze the baked loaf (or individual pieces) in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.
Why didn’t my loaf rise?
Your yeast may have been expired, the dough may have needed more rising time, or your liquids may have been too hot and damaged the yeast. The dough should look noticeably puffy before baking.
Can I add nuts or raisins?
Definitely! Chopped pecans, walnuts, or raisins can be sprinkled between the dough pieces before the second rise for extra flavor and texture.
How to make sourdough discard cinnamon sugar pull apart bread: step-by-step
Baker’s schedule: Mix the dough and let it rest for 1 hour, shape and let rise for 30 minutes, bake.
Need more time? Sourdough discard cinnamon sugar bread can be shaped after the first rise and placed in the fridge overnight and baked the following day.
Ingredients:
- 120 grams warm milk
- 40 grams water
- 50 grams sugar
- 7 grams instant yeast (or active dry, but instant is much faster)
- 100 grams sourdough discard (fed or unfed at room temp)
- 1 large egg (room temperature)
- 57 grams unsalted butter (softened)
- 360 grams all-purpose flour
- 5 grams salt
Cinnamon sugar coating:
- 113 grams (1/2 cup) melted unsalted butter
- 150 grams (3/4 cup) sugar
- 1 tablespoon ground cinnamon
Vanilla icing (perfect for dipping)
- 120 grams (1 cup) powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
- pinch of salt (optional to cut sweetness)
You will need:
- Mixing bowl
- Food scale
- 1 9×5 inch loaf pan
- Parchment paper
- Measuring cups and spoons
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.
- Warm the milk and water for 20-30 seconds in the microwave and add it to a mixing bowl.
- Combine the sugar and poor the instant yeast over top and let it sit for a few minutes.
- Whisk in the sourdough discard and egg until combined.
- Lastly, add the softened butter, flour, and salt. Mix until everything is well combined. It should still be fairly sticky at this stage- this is normal! Cover the bowl and let it rest for 15-20 minutes.
Knead the dough
- Place the dough onto a floured work surface and knead it for 5-8 minutes or until it comes together. Use small amounts of flour during kneading to assist with stickiness. It will come together nicely with a little elbow grease and patience!
Tip: if during kneading the dough becomes excessively sticky or starts to tear, let it rest for 15 minutes. After resting return to the dough to finish kneading.
- Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size (1-2 hours).
How to shape sourdough discard cinnamon sugar pull apart bread
- The dough can be shaped and refrigerated overnight OR baked the same day.
- Melt the butter and let it cool slightly. In a separate bowl, stir together the sugar and cinnamon until well combined.
- Line a loaf pan with parchment paper and turn the dough out onto a floured surface and pat it into a 12×12 inch square.
- Fold the left and right sides of the dough toward the center, gently pressing them down with your hands or a rolling pin to release any excess gas. Find my favorite hand roller here!
- Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself and roll it into a 10-12 inch log.
- Using a bench scraper or sharp knife, cut the dough into 8 equal strips, each a little over 1 inch wide. I like to lightly mark where I’ll be cutting first to make sure the strips are evenly sized before making the final cuts.
- Dip each rope dough piece into the melted butter, then into the cinnamon sugar mixture and arrange them in the loaf pan (it’ll be a tight fit-that’s ok!).
- Cover the dough with oiled plastic wrap Let the dough rest for 30 minutes or so until nice and puffy.
Bake the sourdough discard cinnamon sugar pull apart bread
- Preheat the oven to 350 degrees F and bake for 50-60 minutes until deeply golden on top and cooked through in the center. Aim for about 190–195°F in the center.
- Let the loaf cool in the pan for about 10–15 minutes, then carefully remove it.
- Whisk together the powdered sugar, milk, vanilla, and salt until pourable and drizzle generously over the warm loaf and enjoy!
- Store the cinnamon sugar pull apart bread in an airtight container or tightly wrapped at room temperature for up to 3 days. For the best texture, warm individual pieces in the microwave for 10–15 seconds before serving.
- To freeze: Allow the loaf to cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight at room temperature and warm in the microwave or a 300°F oven until heated through.
More cinnamon sugar sourdough recipes
- Sourdough Discard Cinnamon Sugar Knots
- Cinnamon Sugar Sourdough Biscuit Bombs (easy discard recipe)
- Sourdough Discard Cinnamon Roll Muffins
- Sourdough Cinnamon Sticks (discard recipe)
Sourdough Discard Cinnamon Sugar Pull Apart Bread
This soft sourdough discard cinnamon sugar pull apart bread is buttery, fluffy, and coated in cinnamon sugar before being baked into an easy shareable loaf finished with a sweet vanilla glaze.
Equipment
- Mixing bowl
- Food scale
- 1 9x5 inch loaf pan
- Parchment paper
- Measuring cups and spoons
Ingredients
The dough
- 120 grams warm milk
- 40 grams water
- 50 grams sugar
- 7 grams instant yeast (or active dry, but instant is faster)
- 100 grams sourdough discard (fed or unfed at room temperature)
- 1 large egg (room temperature)
- 57 grams unsalted butter (softened)
- 360 grams all-purpose flour
- 5 grams salt
Cinnamon sugar coating
- 113 grams (1/2 cup) melted unsalted butter (slightly cooled)
- 150 grams sugar
- 1 tablespoon ground cinnamon
Vanilla Icing
- 120 grams (1 cup) powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
- pinch of salt (option to help cut the sweetness)
Instructions
-
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.
-
Warm the milk and water for 20-30 seconds in the microwave and add it to a mixing bowl.
-
Combine the sugar and poor the instant yeast over top and let it sit for a few minutes.
-
Whisk in the sourdough discard and egg until combined.
-
Lastly, add the softened butter, flour, and salt. Mix until everything is well combined. It should still be fairly sticky at this stage- this is normal! Cover the bowl and let it rest for 15-20 minutes.
Knead the dough
-
Place the dough onto a floured work surface and knead it for 5-8 minutes or until it comes together. Use small amounts of flour during kneading to assist with stickiness. It will come together nicely with a little elbow grease and patience!
Tip: if during kneading the dough becomes excessively sticky or starts to tear, let it rest for 15 minutes. After resting return to the dough to finish kneading.
-
Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size (1-2 hours).
How to shape sourdough discard cinnamon sugar pull apart bread
-
The dough can be shaped and refrigerated overnight OR baked the same day.
-
Melt the butter and let it cool slightly. In a separate bowl, stir together the sugar and cinnamon until well combined.
-
Line a loaf pan with parchment paper and turn the dough out onto a floured surface and pat it into a 12×12 inch square.
-
Fold the left and right sides of the dough toward the center, gently pressing them down with your hands or a rolling pin to release any excess gas. Find my favorite hand roller here!
-
Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself and roll it into a 10-12 inch log.
-
Using a bench scraper or sharp knife, cut the dough into 8 equal strips, each a little over 1 inch wide. I like to lightly mark where I'll be cutting first to make sure the strips are evenly sized before making the final cuts.
-
Dip each rope dough piece into the melted butter, then into the cinnamon sugar mixture and arrange them in the loaf pan (it'll be a tight fit-that's ok!).
-
Cover the dough with oiled plastic wrap Let the dough rest for 30 minutes or so until nice and puffy.
Bake the sourdough discard cinnamon sugar pull apart bread
-
Preheat the oven to 350 degrees F and bake for 50-60 minutes until deeply golden on top and cooked through in the center. Aim for about 190–195°F in the center.
-
Let the loaf cool in the pan for about 10–15 minutes, then carefully remove it.
-
Whisk together the powdered sugar, milk, vanilla, and salt until pourable and drizzle generously over the warm loaf and enjoy!
-
Store the cinnamon sugar pull apart bread in an airtight container or tightly wrapped at room temperature for up to 3 days. For the best texture, warm individual pieces in the microwave for 10–15 seconds before serving.
-
To freeze: Allow the loaf to cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight at room temperature and warm in the microwave or a 300°F oven until heated through.
Notes
Baker’s schedule: Mix the dough and let it rest for 1 hour, shape and let rise for 30 minutes, bake.
Need more time? Sourdough discard cinnamon sugar bread can be shaped after the first rise and placed in the fridge overnight and baked the following day.
Comments