This Sourdough Cinnamon Donut Bread is a soft, moist loaf filled with warm brown sugar and cinnamon, then finished with a simple vanilla glaze. It has the comforting flavor of cinnamon cake with the sweet, bakery-style finish of a classic glazed donut.
It is also a delicious way to use unfed sourdough starter or discard. The discard adds a mild tang and helps keep the loaf tender, while baking powder and baking soda provide the lift. Since there is no long fermentation or rising time, this recipe works like a quick bread and can be ready in about an hour.
Serve a thick slice for breakfast, enjoy it with coffee or tea in the afternoon, or warm it slightly for an easy dessert.
Why You’ll Love This Recipe
- Soft and moist texture
- Warm cinnamon-sugar swirl throughout
- Sweet vanilla glaze on top
- Great way to use sourdough discard
- No long fermentation required
- Easy quick-bread method
- Perfect for breakfast, brunch, or dessert
- Freezer-friendly
- Easy to customize
Ingredients
For the Bread
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unfed sourdough discard
- 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 Vanilla Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Sourdough Cinnamon Donut Bread
Step 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 some paper hanging over the sides.
The parchment makes it much easier to lift the finished loaf from the pan.
Step 2: Cream the Butter and Sugar
Add the softened butter and granulated sugar to a large mixing bowl.
Beat them together until the mixture becomes light, creamy, and fluffy.
Creaming the butter and sugar well helps create a soft texture in the finished loaf.
Step 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 the ingredients are evenly combined.
The mixture may look slightly uneven because of the sourdough discard. This is completely fine.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Add the dry mixture to the wet ingredients.
Stir gently until the flour is just incorporated. A few small lumps are okay.
Avoid overmixing because too much stirring can make the loaf dense instead of soft.
Step 5: Make the Cinnamon Sugar
In a small bowl, combine the brown sugar and ground cinnamon.
Mix until the cinnamon is evenly distributed throughout the brown sugar.
This simple mixture creates the warm, sweet swirl that gives the loaf its donut-inspired flavor.
Step 6: Layer the Batter
Pour about half of the batter into the prepared loaf pan and 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 remaining cinnamon sugar.
Using a butter knife, gently swirl through the batter with a loose back-and-forth motion.
Don’t over-swirl. A few gentle movements are enough to create attractive cinnamon ribbons throughout the loaf.
Step 7: Bake
Place the loaf in the preheated oven and bake for 50–60 minutes.
Check the center with a toothpick. It should come out clean or with just a few moist crumbs attached.
If the top begins to brown too quic
