Sourdough Bread Variations
My potato flake sourdough starter and bread can be used to create so many different variations. Some of my favorite sourdough bread variations are my cinnamon sugar pull-apart bread, orange bread, and dinner rolls.
Potato Flake Sourdough Bread
I love my potato flake sourdough bread. It’s slightly sweet and super soft. Everyone who eats it, loves it. Recently, I have experimented using the dough with other flavors and knew I needed to share all of these possibilities.
If you are wondering how to starter your own potato flake sourdough starter, make sure to check out this post. It’s easy and only requires 4 ingredients. Plus, it really low maintenance!
*Important Note*
All of these recipes use 1/4 of my sourdough bread. However, that is based on baking in a 8in X 3.75in X 2.38in loaf pans such as these. If you are baking in a typical 9×5 loaf pan, I would suggest using 1/3 of the prepared dough.
Cinnamon Sugar Pull-Apart Bread
This cinnamon sugar pull-apart bread was one of my first sourdough bread variations. It’s so fun to make and eat. If you love cinnamon rolls, then you will love this tasty take on traditional cinnamon rolls.
Use my sourdough bread recipe that you can find here and use the following the recipe for 1/4 of the dough made.
Cinnamon Sugar Pull-Apart Sourdough Bread
Ingredients
- ¼ recipe prepared sourdough dough
- 1 cup cinnamon sugar
- 6 tbsp melted butter
Optional Glaze
- ¾ cup powdered sugar
- 1-2 tbsp milk
Instructions
- Roll 1/4 of the sourdough bread out into a rectangle.
- Using a dough scraper or pizza cutter to cut 8 large rectangles.
- Dip each rectangle into the butter and then the sugar.
- Stack each square on top of the other and cut in half.
- Line all of the squares up and place into your bread pan long ways.
- Let the bread rise for 2-3 hours, or until it reaches the top of the pan.
- Bake at 350 for 30 minutes.
For the Glaze
- Whisk together the powdered sugar and milk together until glaze forms.
- Drizzle on top of warm bread.
Orange Sourdough Bread
My family loves orange rolls on Christmas morning, but we couldn’t find them this last year. From now on, I will be making this instead because it is even better than the canned orange rolls that I can never find. This orange bread loaf may be one of my favorite sourdough bread variations.
Orange Sourdough Bread
Ingredients
- ¼ recipe of sourdough bread
- zest of 1 orange
- 1 tbsp butter, softened
- 1 tbsp granulated white sugar
For the Glaze
- ¾ cup powdered sugar
- 2-3 tbsp freshly squeezed orange juice
Instructions
- Use ¼ of the prepared potato flake sourdough bread.
- Roll it out into a circular shape. It doesn't really matter the shape, rectangle is fine too.
- Spread the softened butter on top.
- Sprinkle with the sugar and orange zest.
- Form into a loaf and place into your pan.
- Let it rise 2-3 hours until it reaches the top of your bread pan.
- Bake at 350 for 30 minutes.
For the Glaze
- Mix together the powdered sugar and orange juice.
- Pour on top of warm orange loaf.
Pull-Apart Sourdough Honey Rolls
This is a such a fun way to serve rolls. Instead of making them individually, they are formed in a way that they rise in a loaf, but are able to be pulled apart in individual servings.
Sourdough Honey Rolls
Ingredients
- ¼ recipe prepared sourdough bread
Honey Butter
- 2 tbsp honey
- 2 tbsp butter, melted
Instructions
- Using ¼ of the sourdough bread, divide it into 8 pieces.
- Form each piece of dough into a ball.
- Place each ball in the pan (2 side-by-side).
- Let the dough rise for 2-3 hours, or until it reaches the top of the pan.
- Mix honey and butter together.
- Before baking it, use a pastry brush to brush the honey butter mixture on top.
- Bake at 350 for 30 minutes.
- Use any remaining honey butter on your roll as desired.
If you are looking for other way to use your starter, make sure to check out my quick and easy Overnight Sourdough Waffles.
Ok yes! That cinnamon pull apart bread was absolutely delicious!!! Thank you for sharing!
So glad y’all loved it!
I have tried the pull apart variation and the honey rolls. They are really good! Thanks for the new ways to use my sourdough. I had a quick question, though, at what point in making the sourdough bread do you divide it into fourths to use it? Do I make it and let it rise the first time then divide it or divide it right after mixing it all together?
I divide it before shaping it into loaves. So one rise all together. Second rise shaped as loaves or rolls.