Introduction

Sourdough cinnamon donut bread is the perfect blend of cozy cinnamon-sugar donuts and the tangy richness of sourdough. It brings the best parts of breakfast and dessert into one soft, tender loaf. This recipe delivers warm comfort in every slice.

Made with active sourdough starter, this bread bakes up beautifully moist with a hint of chew—just like a donut but without deep-frying. Each bite is coated in a buttery cinnamon-sugar topping that caramelizes slightly for irresistible flavor.

Whether you’re baking to use up extra sourdough starter or looking for a special treat to share, this cinnamon donut bread is simple, fun, and incredibly rewarding. Serve it warm, toasted, or as a sweet snack any time of day.

Cooking Time & Serving

• Prep Time: 15 minutes

• Rise Time: 2–3 hours

• Bake Time: 45–50 minutes

• Total Time: ~3 hours 30 minutes

• Servings: 10–12 slices

Ingredients

For the Bread

• 1 cup active sourdough starter (100% hydration)

• 1/2 cup whole milk, warm

• 1/2 cup granulated sugar

• 2 large eggs, room temperature

• 1/3 cup unsalted butter, melted

• 2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp salt

• 1 tsp vanilla extract

For the Cinnamon-Sugar Coating

• 1/4 cup melted butter

• 1/3 cup granulated sugar

• 1 tbsp ground cinnamon

How to Make Sourdough Cinnamon Donut Bread

1. Prepare the Batter

1. In a large bowl, whisk together sourdough starter, warm milk, sugar, eggs, melted butter, and vanilla.

2. In a separate bowl, combine flour, baking powder, cinnamon, and salt.

3. Add dry ingredients to the wet mixture and stir until smooth (do not overmix).

4. The batter will be thick and similar to cake batter.

2. Rise the Batter

1. Pour batter into a greased loaf pan.

2. Cover and let rise until slightly puffy, about 2–3 hours. (This is a shorter rise because the baking powder also helps with lift.)

3. Bake

1. Preheat oven to 350°F (175°C).

2. Bake for 45–50 minutes, or until a toothpick comes out clean.

3. Cool for 10 minutes before removing from pan.

4. Coat with Cinnamon-Sugar

1. Brush melted butter all over the warm loaf.

2. Mix sugar and cinnamon together.

3. Sprinkle or roll the loaf in the cinnamon-sugar mixture until fully coated.

Notes

• Starter Hydration: This recipe uses a 100% hydration starter. Thicker or thinner starters may require a tablespoon of extra flour or milk.

• Make Ahead: You can prepare the batter and refrigerate overnight. Bake straight from the fridge.

• Flavor Variations: Add chocolate chips, chopped apples, or swirl extra cinnamon into the batter.

• Texture Tip: Don’t skip the melted butter coating—it gives the bread that authentic donut-like finish.

FAQs

Can I use discard instead of active starter?

Yes! This recipe works with discard because it uses baking powder as the main leavening. Flavor will still be delicious.

Can I freeze sourdough donut bread?

Absolutely. Freeze slices individually for up to 3 months. Reheat in toaster or oven.

Do I need a stand mixer?

No—this is a simple batter bread. A whisk or spatula works perfectly.

Can I make it gluten-free?

Use a cup-for-cup gluten-free flour blend. Texture will vary slightly but still delicious.

Nutrition Information

Approximate values per 1 slice (12 slices total)

(Values are approximate and vary based on ingredients.)

Disclaimer

This recipe is intended for general enjoyment and should be consumed in moderation as part of a balanced diet. Those with allergies to dairy, eggs, gluten, or cinnamon should modify ingredients accordingly or avoid the recipe.