Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Best Cinnamon Sugar Sourdough Bread Recipe

The Best Cinnamon Sugar Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 146 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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).
  3. Prepare the Cinnamon Sugar Filling – In a small bowl, mix together sugar and cinnamon. Set aside. Soften butter for spreading later.
  4. 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.
  5. 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.
  6. Final Rise – Cover and let the loaf rise at room temperature for 1–2 hours (or refrigerate overnight for deeper flavor).
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/the-best-cinnamon-sugar-sourdough-bread-recipe/