This Sourdough Discard Cinnamon Roll Pull Apart Bread is a fun take on a cinnamon roll in a pull-apart version! While the name may be a mouthful, so is the bake, in the best way! The pull apart bread is beautiful, it's fun to make, and it's fun to pull apart the layers as you're eating them.
If you love this one, try this Sourdough Discard Garlic Pull Apart Bread for a savory version! Another mashup recipe you might love is this Sourdough Discard Cinnamon Roll Focaccia.
And if you'd like other sourdough discard recipes, try these Sourdough Discard Cinnamon Rolls, Sourdough Discard Blueberry Bagels, and Sourdough Discard Waffles.
If you're new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
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Why you'll love this recipe
- This recipe is a fun twist on classic cinnamon rolls. You have a cinnamon roll-like filling (with butter, brown sugar, cinnamon, and optional raisins) between the layers, and frosting on top!
- The irregularity is part of the charm of this recipe. Flattening each dough piece by hand is fun, and also makes this a good recipe to bake with kids!
- This recipe is fun to make and fun to eat! A show-stopper piece, certainly!
- You can easily adapt this recipe to use active sourdough starter instead of discard if you prefer.
Ingredients
There are only a few key ingredients you'll need to bring this recipe together.
- Milk: I use non-dairy milk (an unsweetened almond milk), but you can also use regular dairy milk if you prefer.
- Instant yeast: Even though we are using sourdough discard, we still need to use yeast. Sourdough discard is not active, so we use a leavening agent (in this case, yeast) to make the dough rise predictably.
- There are directions in the substitutions section below if you would rather use active sourdough starter and no commercial yeast.
- All-purpose flour: This is base of the recipe and will give you light, fluffy layers.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Unsalted butter: There is butter in the dough, the filling, and the frosting of this recipe. You'll want the butter to be softened at room temperature.
- Brown sugar: I use light brown sugar, but dark brown sugar would also work well with this recipe!
- Raisins: The raisins are optional, but to me, a cinnamon roll has raisins! If you prefer, you can leave them out.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd rather use active sourdough starter in place of the discard, you can! To do so, omit the commercial yeast and replace the sourdough discard with active sourdough starter (1:1 substitute). You will also need to adjust the rise times.
- Omit the raisins - If you'd like, you can leave out the raisins and make the layers with only the butter and cinnamon sugar mixture.
- Add nuts - Instead of the raisins, add ⅓ cup crushed nuts (such as walnuts) in between the dough layers.
- A word of caution: adding too many "extras" (like raisins, nuts, or anything else) between the layers will take up more space in your baking pan. This can then make the pan a bit cramped, and impact the final bake (if the pan is too cramped, then the dough will not cook through fully between the layers).
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Cinnamon Roll Pull Apart Bread
This recipe requires a bit of hands-on time and two rises, but the final bake is worth the effort! The full recipe is in the recipe card at the bottom of this post.
- Step 1: Combine all dough ingredients in the bowl of a stand mixer.
- Step 2: Knead until the dough is smooth and soft (should not be sticky). Transfer to a large oiled bowl and let rise for 60-90 minutes.
- Step 3: Divide the dough into 10 equal-size pieces (mine were about 64g each).
- Step 4: Roll each piece into a ball, then flatten with the palm of your hand until about 4-inches in diameter.
- Step 5: Spread with the softened butter, then sprinkle with cinnamon sugar mixture and raisins (optional).
- Step 6: Fold in half (like a taco!).
- Step 7: Stack the folded pieces in your baking pan with the folded-side down.
- Step 8: Bake, then spread with frosting and serve!
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be smooth and soft (not sticky) before the first rise.
- Use a kitchen scale to divide the dough into pieces. The pieces will still be irregular from the shaping, but they'll all be the same size, which will help with the baking time!
- Be generous with the butter and cinnamon sugar in between the layers. This is where the bread gets its flavor, so be generous here!
- Place a baking sheet on the rack below the bread as it's baking to catch any drips that might overflow!
- Let the bread cool fully before frosting. If you add the frosting while the bread is still warm, it will still be delicious, but it will melt off and soak right into the bread.
What is sourdough discard?
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (in the compost or trash), or use it in sourdough discard recipes like this one.
This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
If you're new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Equipment
I like to use a KitchenAid 5-Quart Stand Mixer to mix the dough, but this is optional. You can also mix the dough in a large bowl with a wooden spoon and knead by hand.
You'll need a kitchen scale to measure the sourdough discard and divide the dough. Use a spoon or spatula (I love these GIR spoonulas) to spread the butter between each layer. You will also need a 9x5-inch baking pan.
kitchen essentials
My Favorite 9x5-inch Baking Pan
The perfect pan for pull-apart bread perfection!
Storage
Room Temperature Storage: This Sourdough Discard Cinnamon Roll Apart Bread is best eaten fresh. You can store the bread in a sealed plastic bag or airtight container for up to 3 days at room temperature. If needed, reheat in the microwave for about 30 seconds to make the bread soft and warm again.
Freezer Storage: If you want to store this bread to enjoy later, let it cool fully, then transfer the full loaf to an airtight, freezer-safe container or bag. You can freeze this before or after adding the frosting, but keep in mind that if you reheat the loaf when you're ready to serve, the frosting may melt.
Freeze for up to 3 months. Let the bread thaw in the refrigerator overnight, then you can reheat the bread in the microwave for about 60 seconds to make it warm and soft again.
Recipe FAQ
Yes! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (1:1 substitute). You will also need to increase the rise times for the recipe.
No, raisins are optional! You can leave the out if you prefer.
You could make the dough and let the first rise happen in the refrigerator overnight. In the morning, let the dough come to room temperature, then continue with the recipe as written.
Sourdough Discard Cinnamon Roll Pull Apart Bread
Ingredients
For the Dough
- 3 Tablespoons non-dairy or regular dairy milk warmed to 110℉
- 1 ½ teaspoons instant yeast
- 2 Tablespoons granulated sugar
- 2 cups + 1 Tablespoon all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 egg lightly beaten, at room temperature
- ½ teaspoon kosher salt
- 2 Tablespoons unsalted butter melted
For the Filling
- 4 Tablespoons unsalted butter softened
- ⅓ cup brown sugar packed
- 2 teaspoons ground cinnamon
- ⅓ cup raisins optional
For the Frosting
- 2 Tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 ¼ cup confectioner's sugar
- 1-2 Tablespoons non-dairy or regular dairy milk
Instructions
- Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer*. Add the flour, sourdough discard, beaten egg, and salt. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.
- Transfer the dough to a smooth work surface and knead until smooth, about 3-4 minutes. The dough should be smooth and soft (not sticky). If needed, add more flour or milk (1 Tablespoon / 10 grams at a time) to reach your desired consistency.
- Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.
- While the dough rises, prepare the ingredients for the filling. In a small bowl, combine the brown sugar and cinnamon and set aside. Grease a 9x5-inch loaf pan and set aside**.
- After the rise, turn the dough onto a smooth work surface and divide into 10 equal-sized pieces (I recommend using a kitchen scale to measure the dough, then divide by 10. For me, each piece was about 64g).
- Flatten each piece of dough with the palm of your hand into a rough circle about 4 inches in diameter. Generously spread with the softened butter, then sprinkle with cinnamon sugar mixture (a heaping teaspoon for each piece), and raisins, if using. Fold the piece in half, then transfer to the prepared baking pan with the fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough. If you have extra cinnamon sugar mixture at the end, you can sprinkle that on top of the bread.
- Cover the pan with plastic wrap and let rise 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan.
- Preheat the oven to 350℉.
- Bake for 20 minutes, then tent with aluminum foil and bake for an additional 10 minutes until the loaf is golden brown and the sugar mixture is bubbly. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully.
- While the bread cools, make the frosting. In a small bowl, whip the softened butter until light and fluffy, about 2 minutes. Add vanilla extract and a pinch of salt. With the mixer on low, slowly add the confectioner's sugar and 1 Tablespoon milk. Mix until smooth. Add additional milk to reach your desired consistency, if needed. Spread the frosting on top of the pull-apart bread and serve. If you have extra frosting, you can put it in a small bowl for "dipping" the pull-apart pieces!
Ericka says
I made this for my office about a month ago and my 2 coworkers from New Orleans let me know that this tastes exactly like good, authentic king cake. They’ve requested I make it again now that it’s Mardi Gras season so I had to come find it again!
Amberlynn J says
Is there a way to do all the prep in the evening and then place it in the fridge until you’re ready to bake the next day or does it have to be baked right away? Trying to figure out how to make these to have for breakfast without waking up super early.
Jessica Vogl says
You could let the first rise happen in the fridge overnight. In the morning, let the dough come to room temperature, and continue to assemble and bake as written.
Nicolette says
If I wanted to use a glass bread pan instead of metal would that change the cook time at all?
Thank you!
Jessica Vogl says
Glass doesn't heat as evenly as a metal pan, so I do recommend using a metal pan (or a ceramic pan, like a lasagna dish) rather than glass, if possible! But no, you wouldn't necessarily need to change the cooking time.
Jess Lesnick says
Can this be made with active dry yeast and if so, what steps would I need to take?
Jessica Vogl says
Yes! To do so, you would use the same amount of yeast as is listed in the recipe. Let the active dry yeast bloom on the warm milk for 5 minutes (until foamy) before continuing to add the other ingredients.
Judy says
So I made this recipe and it tasted very delicious right out of the oven ( cooled slightly) however I had to leave to I left it to cool and when I came back it was hard almost as a rock. It did soften up when reheating but should it do that????
Jessica Vogl says
Hmm that's interesting. This isn't going to be soft like cinnamon rolls, and it will be a bit crusty, but it should still be soft on the inside! I wonder if it might have been in the oven a bit long, but I'll definitely make a note for the next time I test it!
Adityaa Ilangovan says
Is it possible to not use yeast and substitute discard more in place of instant yeast?
Jessica Vogl says
You could make this recipe with active sourdough starter instead of discard, and then you wouldn't need to use yeast. There are directions in the "substitutions" section above!