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Sourdough Cinnamon Donut Bread
There is something wonderfully comforting about a loaf that tastes like a warm cinnamon donut but slices like a tender quick bread. Sourdough cinnamon donut bread brings together the cozy sweetness of a bakery treat and the depth of flavor that only sourdough can provide. It is soft, fragrant, lightly tangy from the starter, and covered in a crisp cinnamon-sugar coating that makes every bite feel indulgent. This bread is simple to prepare, requires no complicated techniques, and rewards you with a beautiful loaf perfect for breakfasts, snacks, or sharing.
This recipe is ideal for anyone who keeps a sourdough starter and enjoys creative ways to use it. Instead of traditional long-fermentation sourdough, this is a discard-style recipe, meaning you can use your unfed starter straight from the fridge. The starter adds flavor, moisture, and a subtly rich texture. Combined with cinnamon and sugar, the result is a loaf that feels like a cross between cake and donut, without needing any yeast proofing or frying.
Ingredients
For the bread:
• 1 cup sourdough starter (unfed discard is fine)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup melted butter
• 3/4 cup granulated sugar
• 1/2 cup buttermilk or regular milk
• 2 large eggs
• 1 teaspoon vanilla extract
For the cinnamon sugar coating:
• 1/3 cup melted butter
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a larger mixing bowl, combine the melted butter and sugar. Stir until smooth. Add the eggs, vanilla, and sourdough starter. Mix until everything blends into a thick batter.
- Add the dry ingredients and the milk, alternating between the two until the batter is fully combined. The texture should be pourable but thick.
- Pour the batter into the loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for ten minutes. Meanwhile, prepare the coating by mixing the cinnamon and sugar in a shallow bowl.
- Carefully remove the loaf from the pan. Brush the entire surface with melted butter, then roll or sprinkle the loaf in the cinnamon sugar until thoroughly coated.
- Allow it to cool completely before slicing. As it cools, the coating will form that iconic donut-like crust.
What Makes This Bread Special
This bread is all about texture and aroma. The sourdough brings a gentle tang that balances the sweetness, which keeps the loaf from feeling overly sugary. The interior remains soft and moist, while the outside gets a crackly cinnamon-sugar shell that tastes like a classic cinnamon donut. It is the kind of bread that disappears slice by slice because it is hard to stop going back for more.
The sourdough starter adds richness without making the bread heavy. Even if your starter is old or not very active, it still works beautifully. This is why many bakers rely on recipes like this to use up discard instead of throwing it away. Each loaf has a slightly different character depending on the starter, making it an enjoyable recipe to revisit.
Serving Ideas
Sourdough cinnamon donut bread shines on its own, but it also pairs well with many simple additions. A warm slice spread with softened butter feels like a treat. It is delicious as part of a weekend breakfast with fruit, coffee, or tea. Some people enjoy lightly toasting slices to bring out the cinnamon aroma even more.
It also makes a special afternoon snack for kids and adults alike. You can serve it as a sweet side at brunch or wrap slices individually for lunchbox treats. Because it holds its shape well, it is great for gifting or sharing at gatherings.
Storage
This loaf stays fresh for several days at room temperature. Keep it wrapped lightly or stored in an airtight container. If you live in a very warm climate, refrigerating it can help maintain freshness. It also freezes exceptionally well. Wrap it tightly, freeze for up to three months, and thaw slices as needed.
Tips for Best Results
Do not overmix the batter. Stirring just until the ingredients come together keeps the texture tender.
Check the loaf early near the end of baking, since ovens vary and overbaking can dry it out.
For a deeper cinnamon flavor, add an extra half teaspoon of cinnamon directly into the batter.
If you want a richer crust, double-dip the bread in the cinnamon sugar after the first coating sets.
To make the loaf lighter, swap some of the all-purpose flour with cake flour.
This bread is forgiving and flexible, making it a perfect project for new bakers and sourdough beginners. It celebrates the coziness of home baking with flavors that feel nostalgic and warm.