1. 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.

2. Warm the milk and water for 20-30 seconds in the microwave and add it to a mixing bowl.
3. Combine the sugar and poor the instant yeast over top and let it sit for a few minutes.
4. Whisk in the sourdough discard and egg until combined.
5. 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

1. 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.

2. 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

1. The dough can be shaped and refrigerated overnight OR baked the same day.
2. Melt the butter and let it cool slightly. In a separate bowl, stir together the sugar and cinnamon until well combined.
3. 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.
4. 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!
5. 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.
6. 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.
7. 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!).
8. 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

1. 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.
2. Let the loaf cool in the pan for about 10–15 minutes, then carefully remove it.
3. Whisk together the powdered sugar, milk, vanilla, and salt until pourable and drizzle generously over the warm loaf and enjoy!
4. 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.
5. 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.