The Best Cinnamon Sugar Sourdough Bread Recipe
If you’re craving a treat that’s comforting, slightly indulgent, and positively addictive, you’re going to fall head over heels for The Best Cinnamon Sugar Sourdough Bread. Imagine the chewy tang of classic sourdough, all swirled through with a sweet, cinnamon-laced ribbon and a golden, buttery crust. Whether you’re a seasoned sourdough lover or just looking to try something new for brunch, this loaf brings a little bakery magic right into your home kitchen.
Ingredients You’ll Need
Every great loaf starts with a handful of quality ingredients, and The Best Cinnamon Sugar Sourdough Bread is no exception. Each one plays a unique part in creating that signature flavor, texture, and sweet aroma—so don’t skip or skimp!
- Active Sourdough Starter: The lifeblood of this bread, your bubbly and well-fed starter feeds the dough and develops that irresistible tang.
- Warm Water: Just the right temperature to wake up your yeast and help the dough rise beautifully.
- Bread Flour: With higher protein than all-purpose, this flour gives your bread that chewy and lofty crumb.
- Honey: Adds a touch of floral sweetness and helps your bread brown to golden perfection.
- Olive Oil or Avocado Oil: Tenderizes the crumb and adds a subtle, earthy richness you’ll love in every bite.
- Fine Sea Salt: Brightens up all the flavors and brings balance to the sweetness of the filling.
- Ground Cinnamon: Aromatic and warming, more is more when it comes to that signature swirl.
- Brown Sugar: Melts into gooey cinnamon goodness, providing caramel notes that make this bread completely irresistible.
- Flour (for the filling): Helps the cinnamon-sugar mixture stick and stay perfectly swirled through the loaf.
How to Make The Best Cinnamon Sugar Sourdough Bread
Step 1: Prepare the Dough
Start by mixing your active, bubbly sourdough starter with warm water, bread flour, honey, oil, and sea salt in a large bowl. I highly recommend using a Danish dough whisk or your hands for that perfect rustic feel! Once everything’s combined, cover the bowl and let it rest for one hour. This rest allows the flour to absorb moisture, setting you up for a soft, workable dough.
Step 2: Stretch and Fold
About every 20-30 minutes, give your dough a gentle set of stretch and folds—three to four times in total. This easy (and quite satisfying) technique replaces kneading and builds strength for a chewy but tender loaf.
Step 3: Bulk Ferment
After those folds, let your dough bulk ferment, either overnight on the counter for 6-8 hours (if you want to bake in the morning), or for about 4-6 hours during the day. This is when your kitchen fills with that wonderful, tangy aroma—resist the urge to poke it too much!
Step 4: Shape and Fill with Cinnamon Sugar
Turn your fluffy dough onto a lightly floured surface and gently stretch it into a rectangle. Next comes the magic: sprinkle that luscious cinnamon-sugar mixture evenly over the surface, keeping the edges clear for neat rolling. Fold the dough in thirds, dust on a little more cinnamon sugar, and roll it up tightly—pinching the ends and tucking them under for a perfect swirl in every slice.
Step 5: Second Rise (Proofing)
Place your loaf, seam-side down, into a greased or parchment-lined pan. Cover with a damp towel, plastic wrap, or a handy shower cap, and let it proof in a warm spot until it’s almost doubled in size. This relaxes the dough and ensures you get a lofty, bakery-style rise.
Step 6: Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Right before baking, make a few cuts on top for that gorgeous expansion. Pop your loaf in the oven—optionally with a pan of hot water beneath for a crusty, steamy finish. Bake for 35 to 40 minutes, or until gilded and sounding hollow when tapped. Let the bread cool on a wire rack and, if you’d like, brush with a bit of butter for an extra tempting sheen and flavor.
How to Serve The Best Cinnamon Sugar Sourdough Bread
Garnishes
Dress up slices with a little dusting of powdered sugar, a smear of butter, or even a drizzle of simple glaze for that truly bakery-style finish. Fresh berries or a few toasted nuts are lovely scattered on top for an elegant brunch plate.
Side Dishes
The Best Cinnamon Sugar Sourdough Bread pairs beautifully with a creamy Greek yogurt bowl, crispy bacon strips, fluffy scrambled eggs, or a fresh fruit salad. Don’t forget a robust mug of coffee or spiced chai to round out your treat!
Creative Ways to Present
Try slicing thick pieces for French toast, cubing it into bread pudding, or serving alongside a cheese platter for a sweet-meets-savory surprise. Individual “mini” loaves wrapped in parchment are perfect for gifting—trust me, they won’t last long!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover The Best Cinnamon Sugar Sourdough Bread tightly in foil or store in an airtight container at room temperature for up to three days. This helps lock in moisture and keeps every swirl just as luscious as day one.
Freezing
Want to save a loaf or a few slices for later? Freeze completely cooled bread, either whole or pre-sliced, wrapped tightly and stored in a zip-top freezer bag. It’ll be ready for a sweet craving up to two months later—just thaw at room temperature before enjoying.
Reheating
To bring back that fresh-from-the-oven magic, warm slices in a toaster or oven at 300°F for a few minutes, or zap briefly in the microwave (cover with a damp towel, so it stays soft). Add a pat of butter, and it’s as good as new!
FAQs
Can I use whole wheat flour instead of bread flour?
You sure can! Just keep in mind that whole wheat will make the loaf a bit heartier and denser—try substituting half the bread flour for whole wheat if you want a touch of nutrition without compromising on that soft swirl.
What’s the purpose of the stretch and fold method?
This simple technique builds strength and structure in your dough without traditional kneading, resulting in that chewy, airy crumb that defines The Best Cinnamon Sugar Sourdough Bread.
Do I need a stand mixer?
Nope! Your hands (and maybe a Danish dough whisk) are all you need for this recipe. In fact, the tactile feel of mixing and folding helps you understand your dough better—plus, it’s pretty fun.
How do I know when the bread is fully proofed?
The dough should look puffy and almost doubled in the pan. If you lightly press a finger into the side, it should slowly spring back—not instantly, but not remain indented. With practice, you’ll spot the perfect proof every time.
Can I make the cinnamon swirl even more pronounced?
Absolutely! Feel free to double the cinnamon sugar mixture or add a touch more filling for dramatic ribbons through your The Best Cinnamon Sugar Sourdough Bread. Just remember that extra filling can sometimes sneak out when rolling, so don’t overdo it.
Final Thoughts
I can’t recommend The Best Cinnamon Sugar Sourdough Bread enough—it’s the kind of cozy, show-stopping bake that instantly lifts spirits and brings people together. Whether you’re enjoying a thick slice warm from the oven or sharing a loaf at brunch, this bread is special. Give it a try and let yourself fall in love with every swirl!
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The Best Cinnamon Sugar Sourdough Bread Recipe
- Total Time: 16 hours
- Yield: 2 large loaves or 3 smaller loaves 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of homemade Cinnamon Sugar Sourdough Bread. This recipe combines the tangy essence of sourdough with sweet cinnamon swirls, creating a perfect balance of flavors in every bite.
Ingredients
Sourdough Bread
- 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
Cinnamon Filling
- 1–2 teaspoons ground cinnamon
- 1/2 cup brown sugar
- 1 tbsp flour
Instructions
- First Method: Start in the evening. Mix sourdough starter, water, flour, oil, honey, and salt. Let sit for 1 hour. Do 3-4 sets of stretch and folds, then bulk ferment overnight. Roll out dough, sprinkle with cinnamon sugar, fold, and bake.
- Second Method: Mix ingredients, let sit covered for 1 hour. Do stretch and folds, then bulk ferment. Shape dough, add cinnamon sugar, fold, proof, and bake.
Notes
- For a stronger sour flavor, refrigerate the dough overnight before bulk fermenting.
- Adding steam to the oven while baking helps with crust development.
- Brushing the loaves with butter after baking adds flavor and softens the crust.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Sourdough Bread, Cinnamon Sugar, Homemade Bread, Baking
