Sourdough Discard Cinnamon Roll Pull Apart Bread
Serves 6
25 mins prep
30 mins cook
55 mins total
A delicious recipe for Sourdough Discard Cinnamon Roll Pull Apart Bread, a fun twist on classic cinnamon rolls in pull-apart layers!
For the Dough
For the Filling
For the Frosting
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!