Cinnamon Sugar Sourdough Bread

The intoxicating aroma of warm cinnamon swirling through your kitchen as a loaf of freshly baked Cinnamon Sugar Sourdough Bread emerges from the oven is truly one of life’s simple pleasures. This delightful twist on traditional sourdough combines the tangy complexity of naturally fermented bread with the sweet comfort of cinnamon sugar – creating a loaf that’s perfect for breakfast, snacking, or dessert. The contrast between the crisp, caramelized exterior and the soft, swirled interior makes this Cinnamon Sugar Sourdough Bread irresistible to anyone who encounters it. You’ll learn how to create this bakery-worthy treat at home using your sourdough starter and simple ingredients that transform into something magical.

Why You’ll Love This Recipe

This Cinnamon Sugar Sourdough Bread brings together the best of both worlds – artisan sourdough bread-making techniques with the comforting flavors of a cinnamon roll. The lengthy fermentation process creates a bread with exceptional texture and digestibility, while the cinnamon sugar filling adds delicious sweetness without overwhelming the bread’s natural tang.

What makes this recipe truly special is the beautiful marbling effect that happens as the cinnamon sugar mixture weaves through the dough. Every slice reveals a unique pattern of swirls, making each piece visually stunning as well as delicious. The contrast between the slightly chewy sourdough crust and the tender, aromatic interior creates a textural experience you simply can’t get from commercial breads.

Even better, this cinnamon swirl sourdough adapts to your schedule with two different methods – make it overnight for maximum convenience or in a single day when you’re craving homemade bread sooner. The natural fermentation process means this sweet sourdough bread has deeper flavor development than quick breads made with commercial yeast.

Ingredients List for the Cinnamon Sugar Sourdough Bread

The magic of this recipe comes from combining the complex tanginess of sourdough with the warm sweetness of cinnamon sugar. The honey adds just enough sweetness to the dough while the brown sugar creates that irresistible filling.

• 300 grams active sourdough starter (active and bubbly)
• 650 grams warm water
• 1000 grams bread flour
• 50 grams honey
• 40 grams olive oil or avocado oil
• 20 grams fine sea salt
• 1-2 teaspoons ground cinnamon
• 1/2 cup brown sugar (You can also add more or less depending on your preferences)
• 1 tbsp flour

Pro Tips

For the most successful Cinnamon Sugar Sourdough Bread, pay attention to these critical techniques:

First, ensure your sourdough starter is truly active and bubbly before beginning. This means feeding it 8-12 hours before mixing your dough. A properly active starter will have doubled in size and be full of bubbles – this ensures proper fermentation and a good rise in your finished bread.

When adding your cinnamon sugar filling, leave that small border around the edges as instructed. This prevents the filling from leaking out during baking and creates a better seal when you roll the dough. If the filling does escape during baking, don’t worry – it will caramelize deliciously around the edges of your bread.

Temperature matters tremendously in sourdough baking. For optimal bulk fermentation, keep your dough in a warm spot (75-78°F is ideal). If your kitchen is cool, consider placing the covered dough in an oven with just the light on or on top of a running refrigerator. This consistent warmth will ensure proper fermentation and a well-developed dough structure.

Instructions

Step 1: I have two methods on how to make this dough. The recipe remains the same, but there are two different ways to mix and ferment the dough.

Step 2: First Method: I start this method in the evening. In a large bowl, mix your fed sourdough start, water, flour, oil, honey and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely. Let sit 1 hour.

Step 3: Do 3-4 sets of stretch and folds, about 20-30 minutes apart. Next, let it bulk ferment on your counter overnight, 6-8 hours. In the morning, roll or stretch your dough into a rectangle. Sprinkle the cinnamon sugar mixture evenly on the dough. Try to avoid that edge of the dough and keep it about 1/4 inch from it. Fold it in thirds and add more cinnamon and sugar to the top of the fold. Then roll it up into itself. Pinch the ends and tuck them under. Place the dough into a greased or parchment lined loaf pan seam-side down. Cover with a wet towel. I like to use shower caps or plastic wrap and allow the dough to proof until it has doubled or almost doubled. I like to put it in a warm place to rise. Preheat your oven to 400 degrees. Cut a few expansion cuts in the top of the dough. Place your loaves in the oven and bake 35-40 minutes or until golden brown. Remove and place on cooling rack to cool.

Step 4: Second Method: In a large bowl, mix your fed sourdough start, water, flour, oil, honey and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely.

Step 5: Next let this mixture sit covered for 1 hour.

Step 6: Once it has sat for an hour, you want to do your stretch and folds. I like to do them every 20 minutes. This takes the place of the knead process that you usually do in a stand mixer. You can go as long as 30 minutes in between. But if you are in a bit of a hurry, you can do 20 minutes. You want to do 4 set of stretches and folds.

Step 7: Once you have finished your stretch and folds you have an option. I like to let my dough sit for about 4-6 hours and bulk ferment. You want the dough to almost double. If you want to have a stronger sour flavor you can put your dough in the fridge overnight prior to your bulk ferment. I prefer to make mine in one day.

Step 8: Divide the dough into two large sections if you want two large loaves. You can also cut it into 3 and makes 3 slightly smaller loaves.

Step 9: Roll or stretch your dough into a rectangle. Sprinkle the cinnamon sugar mixture evenly on the dough. Try to avoid that edge of the dough and keep it about 1/4 inch from it.

Step 10: Fold it in thirds and add more cinnamon and sugar to the top of the fold. Then roll it up into itself. Pinch the ends and tuck them under. Place the dough into a greased or parchment lined loaf pan seam-side down. Cover with a wet towel or I like to use shower caps or plastic wrap and allow the dough to proof until it has doubled or almost doubled. I like to put it in a warm place to rise.

Step 11: While it is rising, preheat the oven to 400 degrees. Once the dough rises, cut some slices in the top of the dough and place in the oven. Place a pan with hot water below the bread to allow some steam. This helps with the crust and the rise of the bread.

Step 12: Bake for 35-40 minutes or until the top is a nice golden brown. If you tap the top and it sounds hollow, it is done.

Step 13: Remove the bread from the oven and carefully take the bread loaves out of the pans and let them cool on a wire rack. I like to brush butter to the tops of the loaves while they are still hot. This helps to soften the crust and adds the yummy butter flavor to it.

Step 14: Cool completely on a cooling rack and then cut and enjoy! Or slice yourself a piece while it is warm. This cinnamon sugar sourdough bread is amazing!

Variations

Orange Cinnamon Sourdough: Add the zest of one orange to your cinnamon sugar mixture for a bright, citrusy twist on this Cinnamon Sugar Sourdough Bread. The orange zest pairs beautifully with the warm cinnamon and creates an even more aromatic loaf. This variation is perfect for holiday breakfasts or special brunches.

Nutty Cinnamon Sourdough: For added texture and flavor, mix 1/2 cup of finely chopped walnuts, pecans, or hazelnuts into your cinnamon sugar mixture. The nuts will toast slightly during baking, adding a wonderful crunch and nutty depth to each bite of your cinnamon swirl sourdough bread.

Whole Wheat Option: For a more rustic and nutritious version, replace up to 300 grams of the bread flour with whole wheat flour. This creates a heartier loaf with a slightly denser texture and nuttier flavor that complements the cinnamon sugar beautifully. You may need to add an extra 20-30 grams of water to maintain proper hydration with this substitution.

Storage and Serving

Your freshly baked Cinnamon Sugar Sourdough Bread will stay fresh at room temperature for 3-4 days when stored in a bread bag, wrapped in a clean kitchen towel, or in a bread box. For longer storage, slice the completely cooled bread and freeze it in an airtight container for up to 3 months. Thaw slices at room temperature or toast them directly from frozen.

This delicious bread makes an exceptional breakfast when toasted and topped with a smear of cream cheese or butter. For a decadent treat, use thick slices to make French toast – the cinnamon swirls create magical caramelized edges when fried in butter.

For an easy dessert, warm a thick slice and top it with a scoop of vanilla ice cream and a drizzle of caramel sauce. The contrast between the warm, spiced bread and the cold, creamy ice cream creates a simple yet impressive dessert that highlights the beautiful flavors of your homemade sourdough creation.

FAQs

Can I make this bread without a mature sourdough starter?
No, this Cinnamon Sugar Sourdough Bread requires an active, mature sourdough starter to rise properly. Commercial yeast works differently and can’t be directly substituted in this recipe. If you don’t have a starter, you’ll need to either obtain one from a friend or create one from scratch, which takes about 7-10 days.

Why did my cinnamon sugar leak out of the bread?
This usually happens when the border around the edge of the dough is too narrow or the seam isn’t properly sealed. Make sure to leave a good 1/4-inch border without filling and firmly pinch the seams closed. Some leakage is normal and creates delicious caramelized edges.

Can I substitute the honey with another sweetener?
Yes, you can replace honey with maple syrup or granulated sugar in equal amounts. Each will affect the flavor slightly differently, but all will work in the dough.

My bread didn’t rise as much as expected. What went wrong?
Insufficient rise usually means either your starter wasn’t active enough, the room temperature was too cool for proper fermentation, or the final proof wasn’t long enough. Make sure your starter is bubbly and active, keep your dough in a warm spot, and allow adequate time for both the bulk ferment and final rise.

How do I know when my sourdough is properly proofed before baking?
Properly proofed dough should roughly double in size and feel puffy. When you gently press a finger into the dough, it should slowly spring back but still leave a slight indentation. If it springs back completely, it needs more time; if it doesn’t spring back at all, it may be overproofed.

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