If you adore the warm, comforting aroma of cinnamon paired with the tangy depth of sourdough, then this Sourdough Cinnamon Sugar Bread Recipe is about to become your new best friend in the kitchen. This recipe brings together the rustic charm of sourdough with the sweet and spicy allure of cinnamon sugar swirls, creating a loaf that’s irresistibly tender, packed with flavor, and perfect for any occasion. Whether enjoyed fresh from the oven or toasted the next day, this bread offers a uniquely delightful experience that will have you reaching for seconds — or thirds.
Ingredients You’ll Need
Simple ingredients make magic in this recipe. Each component plays an important role, whether it’s building the dough’s structure, adding flavor, or creating that luscious cinnamon-sugar swirl that makes this bread unforgettable.
- 220 grams water: Hydrates the flours and activates the sourdough starter, setting the foundation for a soft crumb.
- 175 grams bread flour: Provides strong gluten content for a chewy texture and great rise.
- 175 grams all-purpose flour: Balances tenderness with structure for a perfect crumb.
- 110 grams active sourdough starter: Adds natural fermentation flavor and helps the bread rise without commercial yeast.
- 20 grams sugar: Slight sweetness that enhances fermentation and browning.
- 10 grams neutral oil: Keeps the bread moist and tender without overpowering flavors.
- 7 grams salt: Intensifies flavor and strengthens the gluten network.
- 12 grams ground cinnamon: Creates that warm, fragrant spice essential for cinnamon bread.
- 65 grams light brown sugar: Adds sweetness with subtle molasses notes enhancing the cinnamon taste.
- Splash of heavy cream: Used to help the cinnamon sugar filling adhere beautifully and add richness.
How to Make Sourdough Cinnamon Sugar Bread Recipe
Step 1: Mixing and Initial Rest
Start by combining all your dough ingredients—water, bread and all-purpose flours, active sourdough starter, sugar, oil, and salt—in a large mixing bowl. Mix until the dough is well hydrated and looks shaggy but cohesive. Cover it with a damp cloth or plastic wrap and let it rest for 30 minutes. This rest allows the flour to fully absorb the water, making the dough easier to work with during the next steps.
Step 2: Stretch and Folds for Gluten Development
After the initial rest, perform a series of stretch and folds to strengthen the gluten network. Every 30 minutes, reach into the bowl, gently pull and fold the dough onto itself, rotating the bowl as you go. Do this for about 2 hours. This process replaces traditional kneading, developing the dough’s structure gradually and giving your bread a lovely chew and rise.
Step 3: Bulk Fermentation and Chilling
Let your dough rise at room temperature for around 6 hours until it becomes puffy, signaling active fermentation. This bulk fermentation is key for flavor development and texture. Once puffed, transfer the dough to the refrigerator for a minimum of 2 hours to slow fermentation and improve flavor complexity and handling.
Step 4: Preparing the Cinnamon Sugar Filling and Shaping
Mix the ground cinnamon and light brown sugar to create the filling. On a lightly floured surface, gently pat your chilled dough into a rectangle. Brush the surface evenly with a splash of heavy cream, which helps the cinnamon sugar stick and adds richness. Sprinkle the cinnamon sugar mixture generously, then fold and roll the dough into a log shape, making sure the filling stays well-distributed inside.
Step 5: Final Proof in Loaf Pan
Place your shaped dough log into a greased loaf pan for the last proofing. Let it rise at room temperature for 2 to 4 hours until noticeably puffed but not overproofed. This final proof ensures a light, airy texture and beautifully developed flavors once baked.
Step 6: Baking to Golden Perfection
Preheat your oven to 400°F (200°C). Bake the loaf for about 50 minutes until the crust turns a glorious golden brown and the bread sounds hollow when tapped. This step creates that perfect crust while allowing the inside to remain soft, with the cinnamon sugar swirls melting into the dough’s tender crumb.
How to Serve Sourdough Cinnamon Sugar Bread Recipe
Garnishes
While this bread is fantastic on its own, try dusting it lightly with powdered sugar for a pretty finish. A thin drizzle of simple glaze made from powdered sugar and milk or cream can also elevate its appeal, making each slice look as inviting as it tastes.
Side Dishes
This cinnamon sugar bread pairs beautifully with a steaming cup of coffee or tea for breakfast or a cozy snack. It also complements creamy spreads such as mascarpone, honey butter, or even a dollop of Greek yogurt with fresh berries for a balanced, indulgent treat.
Creative Ways to Present
Impress your guests by slicing this bread thick and using it as French toast, topped with fresh fruit and maple syrup. It’s also a showstopper when transformed into bread pudding or served alongside vanilla ice cream for dessert. The possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or store in an airtight container at room temperature to keep it fresh for 2 to 3 days. This helps preserve moisture while preventing it from drying out.
Freezing
You can freeze your Sourdough Cinnamon Sugar Bread Recipe to enjoy later. Slice the loaf before freezing and use parchment paper between slices to prevent sticking. Freeze in an airtight bag for up to 3 months. Thaw slices at room temperature or toast straight from the freezer for best results.
Reheating
Reheat slices gently in a toaster or oven at 350°F (175°C) for about 5-7 minutes to refresh the crust and warm the soft interior. This method revives the bread’s delightful texture and brings out the cinnamon aroma.
FAQs
Can I use sourdough discard instead of active starter in this recipe?
While active sourdough starter is ideal for proper fermentation and rise, you can use sourdough discard mixed with a bit of commercial yeast as a substitute. However, the texture and flavor may differ slightly.
Is it necessary to do the stretch and folds, or can I knead the dough instead?
Stretch and folds help develop gluten gently over time and are perfect for wet or high hydration doughs like this one. Kneading is possible, but can be more challenging with this dough’s hydration and may affect texture.
Can I make this bread without refrigerating the dough?
The refrigeration step enhances flavor complexity and makes shaping easier. Omitting it will speed up the process but may result in less depth of flavor and a slightly different texture.
What is the purpose of brushing heavy cream before sprinkling the cinnamon sugar?
The cream acts as a sticky base that helps the cinnamon sugar adhere well and adds moisture, ensuring the filling melds deliciously with the dough during baking.
How can I tell when the bread is fully baked?
Look for a deep golden brown crust and tap the bottom of the loaf; it should sound hollow. An internal temperature of about 200°F (93°C) also indicates doneness.
Final Thoughts
Making this Sourdough Cinnamon Sugar Bread Recipe is a wonderful way to bring warmth and sweetness into your kitchen without fussing over complicated steps. Its wonderful flavors and comforting texture are perfect for any time you want to impress yourself or others with something homemade and special. Trust me, once you try this recipe, you’ll love sharing the joy of this bread just as much as eating it!
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Sourdough Cinnamon Sugar Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 8 hours 20 minutes
- Yield: 12 servings (one loaf)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Sourdough Cinnamon Sugar Bread combines the tangy flavor of sourdough with a sweet cinnamon sugar filling, creating a beautifully soft and fragrant loaf. Perfect for breakfast or a cozy snack, this bread features a tender crumb and a golden crust, enhanced by a splash of cream that adds richness to the cinnamon sugar swirl.
Ingredients
Dough Ingredients
- 220 grams water
- 175 grams bread flour
- 175 grams all-purpose flour
- 110 grams active sourdough starter
- 20 grams sugar
- 10 grams neutral oil
- 7 grams salt
Filling
- 12 grams ground cinnamon
- 65 grams light brown sugar
- splash of heavy cream
Instructions
- Mix Dough: In a mixing bowl, combine the water, bread flour, all-purpose flour, active sourdough starter, sugar, neutral oil, and salt until the mixture is well-hydrated and has a shaggy texture. Cover and let it rest for 30 minutes to hydrate the flour.
- Stretch and Folds: Perform a series of stretch and folds every 30 minutes over the course of 2 hours to develop gluten and smooth out the dough.
- Bulk Fermentation: Allow the dough to ferment for about 6 hours until it becomes puffy and aerated, then refrigerate the dough for at least 2 hours to improve flavor and workability.
- Prepare Filling and Shape: Mix the ground cinnamon and light brown sugar together. Roll the chilled dough into a rectangle, brush generously with a splash of heavy cream, sprinkle the cinnamon sugar mixture evenly over the surface, then fold and roll the dough tightly into a log.
- Final Proof: Place the shaped dough into a loaf pan and let it proof at room temperature for 2 to 4 hours until it roughly doubles in size and passes the poke test.
- Bake: Preheat your oven to 400°F (200°C). Bake the loaf for about 50 minutes or until it develops a golden brown crust and sounds hollow when tapped.
Notes
- Ensure the sourdough starter is active and bubbly before starting the recipe to get good rise.
- Stretch and fold technique helps build gluten without overworking the dough.
- Chilling the dough overnight can deepen flavor and improve crumb texture.
- Use a clean, sharp serrated knife to slice the bread to preserve the swirl and crumb.
- The heavy cream adds richness to the cinnamon sugar filling, but you can substitute with milk if preferred.
- Storage: Keep the bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
