Sourdough Cinnamon Donut Bread is a soft, moist loaf with a sweet cinnamon-sugar swirl and a simple vanilla glaze. It has the cozy taste of cinnamon cake with the sweet finish of a classic glazed donut.
This is also a great way to use sourdough discard. The discard adds a mild tang and helps keep the loaf tender. You do not need to wait for the dough to rise, so this recipe works like a quick bread and can be ready in about an hour.
Ingredients
For the Bread
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sourdough discard, unfed
- ½ cup milk
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Cinnamon Swirl
- ⅓ cup packed brown sugar
- 1 tablespoon ground cinnamon
For the Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Sourdough Cinnamon Donut Bread
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or cooking spray. You can also line it with parchment paper, leaving a little paper hanging over the sides. This makes the finished loaf much easier to lift from the pan.
2. Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl.
Beat them together until the mixture becomes light, creamy, and fluffy. This step helps give the bread a soft texture.
3. Add the Wet Ingredients
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract, sourdough discard, and milk. Mix until everything is evenly combined.
The mixture may look slightly uneven because of the sourdough discard. That is fine.
4. Mix the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture.
Stir gently until the flour is just incorporated. Do not overmix the batter. A few small lumps are fine.
Overmixing can make the loaf dense instead of soft.
5. Prepare the Cinnamon Sugar
In a small bowl, combine the brown sugar and ground cinnamon.
Mix well so the cinnamon is spread evenly through the brown sugar.
This simple mixture creates the sweet, warm swirl that gives the loaf its donut-like flavor.
6. Layer the Batter
Pour about half of the batter into the prepared loaf pan.
Spread it gently into an even layer.
Sprinkle half of the cinnamon-sugar mixture over the batter.
Add the remaining batter on top, then finish with the rest of the cinnamon mixture.
Use a butter knife to gently swirl through the batter in a loose back-and-forth motion.
Do not swirl too much. A few gentle movements are enough to create pretty cinnamon ribbons throughout the loaf.
7. Bake
Place the loaf in the preheated oven.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
If the top starts to brown too quickly, loosely cover the loaf with foil during the final part of baking.
Once done, remove the pan from the oven and let the bread cool before adding the glaze.
8. Make the Donut Glaze
While the loaf cools, prepare the glaze.
Add powdered sugar, vanilla extract, and 1 tablespoon of milk to a small bowl.
Whisk until smooth.
If the glaze is too thick, add a little more milk, about ½ teaspoon at a time.
If it becomes too thin, add a little more powdered sugar.
You want a smooth glaze that can easily drizzle over the loaf without running off too quickly.
9. Glaze the Bread
Once the loaf has cooled, drizzle the vanilla glaze over the top.
Let the glaze sit for a few minutes so it can set.
For an extra sweet finish, you can sprinkle a little cinnamon over the glaze.
Slice the loaf and serve.
Tips for the Best Sourdough Cinnamon Donut Bread
Use soft butter: Softened butter mixes much better with the sugar and helps create a light crumb.
Do not overmix: Once the flour is added, stir only until combined. Too much mixing can make quick bread tough.
Swirl gently: A light swirl gives you clear cinnamon layers. Too much swirling can blend the cinnamon into the batter.
Use unfed discard: This recipe is made for sourdough discard, so there is no need to feed your starter before baking.
Cool before glazing: A very warm loaf will cause the glaze to melt and disappear into the bread.
Check the center: Oven temperatures can vary, so use a toothpick to make sure the center is fully baked before removing the loaf.
Easy Variations
This loaf is delicious as written, but there are several ways to change it.
Add Nuts
Mix ½ cup of chopped pecans or walnuts into the batter for a little crunch.
Add Apples
Fold about ¾ cup of finely diced apple into the batter. Pat the apple pieces dry first so they do not add too much moisture.
Add Chocolate
Mini chocolate chips can be mixed into the batter for a chocolate-cinnamon version.
Make a Maple Glaze
Replace part of the milk in the glaze with maple syrup for a warm maple flavor.
Add Extra Cinnamon
For a stronger cinnamon taste, add a small pinch of cinnamon to the batter as well as the swirl.
How to Store
Let the bread cool completely before storing it.
Keep it in an airtight container at room temperature for 2–3 days.
For longer storage, place the loaf in the refrigerator for up to 5 days. Let slices come closer to room temperature before serving, or warm them briefly in the microwave.
Can You Freeze Sourdough Cinnamon Donut Bread?
Yes. This bread freezes very well.
For the best result, freeze the loaf without the glaze. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container.
You can freeze the whole loaf or individual slices for up to 3 months.
When ready to eat, thaw it at room temperature. Add fresh glaze after thawing for the best flavor and texture.
How to Serve
This cinnamon donut bread is perfect with a hot cup of coffee or tea.
Serve a thick slice for breakfast, brunch, or an afternoon snack. It also makes a simple dessert when warmed slightly and served with a scoop of vanilla ice cream.
For an extra special treat, toast a slice and spread it with a little butter before serving.
Frequently Asked Questions
Can I use active sourdough starter?
Yes. Active starter can be used, although the texture may be a little different. Since this is a quick bread, the recipe does not depend on the sourdough starter for its main rise.
Why did my cinnamon swirl disappear?
This can happen if the batter is overmixed after adding the flour or if the swirl is mixed too deeply. Use a light hand and make only a few gentle swirls with the knife.
Why is my bread sinking in the middle?
A sunken center can mean the loaf needed more baking time. Make sure a toothpick comes out clean before removing it from the oven.
Can I make it without the glaze?
Yes. The loaf is sweet and flavorful on its own. However, the vanilla glaze gives it the classic donut-style finish.
Can I make the loaf ahead of time?
Absolutely. In fact, the cinnamon flavor can become even better the next day. Store it tightly covered and glaze it before serving.
Final Thoughts
Sourdough Cinnamon Donut Bread is an easy and tasty way to use extra sourdough discard. The soft loaf, brown sugar cinnamon swirl, and sweet vanilla glaze work together to give every slice a cozy donut-like taste.
It is simple enough for a weekday breakfast but special enough for brunch or dessert. Make it ahead, freeze a few slices, or enjoy it fresh with your favorite cup of coffee.
