If you think sourdough bread isn’t capable of satisfying your sweet tooth, let me introduce you to The Best Cinnamon Sugar Sourdough Bread. Swirled with buttery cinnamon sugar in every fluffy slice, this loaf is a dream come true for anyone who loves classic, homey flavors wrapped up in the tangy, artisanal personality of sourdough. It’s perfect for breakfast, brunch, or just a cozy afternoon snack, and it’s the ultimate treat whether you enjoy it toasted or straight from the oven.
Ingredients You’ll Need
The ingredient list for The Best Cinnamon Sugar Sourdough Bread is straightforward, but every single item packs a punch when it comes to flavor and texture. Baking this loaf at home means you control the quality of each component, ensuring a perfect outcome every time.
- Sourdough starter: Your active, bubbly starter brings this recipe to life and gives the bread its signature tang and chewy texture.
- All-purpose flour: Offers the right balance of structure and softness, resulting in a tender-but-hearty crumb.
- Water: Hydrates the flour and helps activate the sourdough, making the dough easy to work with.
- Salt: Enhances flavor and strengthens the gluten for a beautifully risen loaf.
- Unsalted butter: Melts into the cinnamon sugar swirl for rich, buttery streaks throughout each slice.
- Granulated sugar: Provides just the right amount of sweetness to offset the sour notes and make those cinnamon swirls pop.
- Ground cinnamon: The heart of this bread, lending a warm, spicy aroma that makes the whole kitchen smell like a bakery.
How to Make The Best Cinnamon Sugar Sourdough Bread
Step 1: Prepare Your Dough
To get started, activate your sourdough starter until it’s bubbly and ready to work its magic. Mix it with flour, water, and salt until a tacky dough forms, then let it rest. This resting period, or autolyse, helps the gluten relax and makes the final bread irresistibly chewy and flavorful.
Step 2: First Rise (Bulk Fermentation)
Cover your dough and let it rise in a warm spot for several hours. During this time, give it a few gentle stretch-and-folds to encourage structure without overworking it. The dough should feel pillowy and slightly elastic by the end of this rise.
Step 3: Create the Cinnamon Sugar Swirl
Roll the dough into a large rectangle on a lightly floured surface. Brush generously with melted butter and sprinkle the cinnamon sugar mixture all over. Don’t be shy here—the secret to The Best Cinnamon Sugar Sourdough Bread is getting plenty of cinnamon sugar in every bite! Carefully roll up the dough, loaf-style, so the swirl is perfectly tucked inside.
Step 4: Second Rise (Proofing)
Gently transfer your cinnamon-filled dough to a greased loaf pan or proofing basket. Let it puff up for another hour or two until you notice it’s noticeably larger and springs back slowly when pressed. This is when the flavors deepen, and your loaf takes shape.
Step 5: Bake to Perfection
Bake your bread in a preheated oven until the crust is golden brown and the irresistible smell of cinnamon fills your kitchen. The swirl of melted sugar and butter will create beautiful, caramelized ribbons—you’ll know it’s done when the loaf sounds hollow when tapped.
How to Serve The Best Cinnamon Sugar Sourdough Bread
Garnishes
This bread is delightful on its own, but a light dusting of powdered sugar or a drizzle of simple vanilla glaze will take it completely over the top. For a touch of crunch, try scattering a few chopped toasted nuts or pearl sugar on top right after baking.
Side Dishes
Pair slices with a dollop of Greek yogurt and fresh berries for breakfast, or a cup of creamy chai or coffee for an afternoon pick-me-up. The Best Cinnamon Sugar Sourdough Bread also makes a dreamy base for sweet sandwiches: think peanut butter and sliced bananas or a slather of mascarpone and figs.
Creative Ways to Present
Turn thick slices into cinnamon sugar French toast for an unforgettable brunch treat, or cube the bread and use it in a bread pudding. You can even toast it and serve with warm apple compote for a comforting dessert-style snack. The swirl makes every slice look gorgeous, so a simple platter works, too!
Make Ahead and Storage
Storing Leftovers
Once your bread has cooled, store leftover slices in a sealed container at room temperature for up to three days. If you want to keep it extra-fresh, wrap the loaf in foil or a clean kitchen towel to keep it from drying out.
Freezing
The Best Cinnamon Sugar Sourdough Bread freezes beautifully. Simply slice the loaf, then wrap tightly in plastic and pop in a freezer-safe bag. Toast slices straight from the freezer or thaw overnight for best results.
Reheating
To recapture that just-baked warmth, heat individual slices in a toaster or warm the whole loaf in a 300°F oven for 10 minutes. A quick stint in the microwave also revives the softness and makes the cinnamon swirl even gooier.
FAQs
Can I use a sourdough discard instead of an active starter?
For the best rise and flavor, an active, fed starter is important here. Discard works for some recipes, but you want the airy crumb and tangy complexity only a lively sourdough starter can give this bread.
How do I prevent the cinnamon sugar from leaking out?
Be sure to leave a small border around the edge of your dough when you add the filling, and pinch or tuck the seam tightly once you roll it up. Using room-temperature butter also helps the sugar stick instead of slipping out.
Can I make this bread dairy-free?
Absolutely! Swap in your favorite vegan butter for the filling, and the results will still taste rich and delicious. Just be sure to use a dairy-free option with a flavor you enjoy.
Why did my swirl disappear after baking?
If your swirl seems to have faded, it might be from overfilling or letting the dough proof too long. Next time, gently roll and avoid overstuffing, and don’t skip the second rise—this sets the swirl in place for eye-catching slices.
Is this bread overly sweet?
The Best Cinnamon Sugar Sourdough Bread is all about balance. It brings a gentle sweetness without overpowering the sourdough’s natural tang, making it perfect for breakfast—or anytime you’re craving that nostalgic cinnamon sugar hug!
Final Thoughts
If you’re ready for a loaf that offers comfort, flavor, and a little wow factor, bake The Best Cinnamon Sugar Sourdough Bread at home. You’ll love the swirl and the aroma—and there’s just something magical about sharing a sweet twist on classic sourdough with the people you care about most. Give it a try and let yourself fall in love with every bite!
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The Best Cinnamon Sugar Sourdough Bread Recipe
- Prep Time: 30 minutes (plus 6–8 hours rise/rest time)
- Cook Time: 40 minutes
- Total Time: 7–9 hours (includes rise/rest time)
- Yield: 1 standard loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Sugar Sourdough Bread is a delightful twist on classic sourdough. Featuring a tender crumb, swirls of warm cinnamon sugar, and a crackly crust, it’s perfect toasted with butter or enjoyed as a sweet snack. Great for breakfast or brunch, this bread skillfully blends tangy sourdough flavor with sweet cinnamon for a truly irresistible loaf.
Ingredients
Sourdough Bread Dough
- 3 1/2 cups (440g) bread flour
- 1 cup (240g) water, room temperature
- 1/2 cup (120g) active sourdough starter
- 1 1/2 teaspoons (9g) fine sea salt
- 2 tablespoons (30g) granulated sugar
Cinnamon Sugar Swirl
- 1/3 cup (67g) granulated sugar
- 2 tablespoons (14g) ground cinnamon
- 2 tablespoons (28g) unsalted butter, softened
To Finish
- 1 tablespoon unsalted butter, melted (optional, for brushing crust)
- 2 teaspoons cinnamon sugar (optional, for sprinkling)
Instructions
- Mix the Dough – In a large bowl, combine bread flour, water, sourdough starter, salt, and sugar. Mix until a shaggy dough forms. Cover and let rest for 30 minutes to autolyse.
- Knead and Bulk Ferment – Knead the dough in the bowl for 3–5 minutes until mostly smooth. Cover with a damp towel and let rise in a warm spot for 4–5 hours, stretching and folding the dough every 30 minutes (3–4 times).
- Prepare the Cinnamon Sugar Filling – In a small bowl, mix together sugar and cinnamon. Set aside. Soften butter for spreading later.
- Shape and Fill – Turn dough onto a lightly floured surface. Press gently into a rectangle about 12×8 inches. Evenly spread softened butter over the dough, then sprinkle with cinnamon sugar mixture, leaving a 1-inch border on one long edge.
- Roll and Seal – Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal. Place the log seam-side down into a greased loaf pan or on parchment for a round boule.
- Final Rise – Cover and let the loaf rise at room temperature for 1–2 hours (or refrigerate overnight for deeper flavor).
- Score and Bake – Preheat oven to 425°F (220°C). If desired, score the loaf with a sharp knife. Bake for 35–40 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
- Finish and Cool – (Optional) Brush hot loaf with melted butter and sprinkle with extra cinnamon sugar. Let cool completely before slicing to allow the crumb to set.
Notes
- Use active, bubbly sourdough starter for best rise.
- Chilling the dough overnight enhances the flavor and makes shaping easier.
- Allow bread to cool fully before slicing for the cleanest swirls.
- This loaf is excellent toasted and freezes well for up to 2 months.
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