Description
A soft, swirled cinnamon bread you can whip up fast using leftover sourdough discard. This cozy loaf tastes like a bakery treat with half the effort.
Ingredients
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1 cup (240 g) sourdough discard
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2 ½ cups (300 g) all-purpose flour
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½ cup (120 ml) warm milk
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¼ cup (50 g) granulated sugar
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1 large egg
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4 tbsp (56 g) unsalted butter, melted
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1 ½ tsp baking powder
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½ tsp salt
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½ cup (100 g) brown sugar
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2 tsp cinnamon
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3 tbsp (42 g) butter, softened
Instructions
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Preheat oven to 350°F (180°C) and line a 9×5 loaf pan.
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Mix discard, warm milk, melted butter, sugar, and egg until smooth.
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Add flour, baking powder, and salt and stir until combined.
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Turn the dough onto a lightly floured surface and shape into a rectangle.
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Spread softened butter over the dough and sprinkle the cinnamon sugar mixture.
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Roll tightly from the short side to form a log.
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Place seam-side down in the loaf pan.
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Bake 45–50 minutes until golden and cooked through.
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Cool slightly before slicing and serving.
Notes
Nutritional Information (Per Slice – Approximate):
- Calories: 240 kcal
- Carbohydrates: 32 g
- Protein: 4 g Fat: 11 g
- Saturated Fat: 2 g
- Sugar: 21 g
- Fiber: 1 g
- Sodium: 190 mg
- Prep Time: 15 mins
- Cook Time: 25mins