Why You’ll Love This Recipe
- Combines classic sourdough flavor with sweet cinnamon swirls
- Soft interior with a crisp, golden crust
- Perfect for breakfast or snacking
- Naturally fermented for added flavor
- Wonderful toasted or fresh
- Great for gifting and special occasions
- Makes your kitchen smell amazing
- Freezes well for later enjoyment
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough
- 100 grams active sourdough starter
- 350 grams warm water
- 500 grams bread flour
- 10 grams salt
For the Cinnamon Filling
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons softened butter
Directions
- In a large mixing bowl, combine the active sourdough starter and warm water.
- Add the bread flour and mix until a shaggy dough forms.
- Cover and let the dough rest for 30 minutes.
- Add the salt and knead until incorporated.
- Cover and allow the dough to ferment at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
- Once the dough has risen and become airy, transfer it to a lightly floured surface.
- Gently stretch the dough into a rectangle.
- Spread the softened butter evenly over the surface.
- Mix the sugar and cinnamon together and sprinkle evenly over the butter.
- Roll the dough tightly into a log, similar to a cinnamon roll.
- Shape the dough into a round or oval loaf.
- Place the dough seam-side up in a floured proofing basket or bowl lined with a towel.
- Cover and refrigerate overnight, or proof at room temperature for 2–3 hours.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Carefully transfer the dough onto parchment paper and score the top.
- Place the dough into the hot Dutch oven.
- Cover and bake for 25 minutes.
- Remove the lid and bake for an additional 20–25 minutes until deeply golden brown.
- Transfer the bread to a wire rack and allow it to cool completely before slicing.
Servings and Timing
- Servings: 12 slices
- Prep Time: 30 minutes
- Bulk Fermentation Time: 4–6 hours
- Proofing Time: 2–3 hours or overnight refrigeration
- Bake Time: 45–50 minutes
- Total Time: Approximately 8–12 hours
Variations
- Raisin Cinnamon Sourdough: Add ½ cup raisins to the filling.
- Apple Cinnamon Sourdough: Include finely diced dried apples.
- Maple Cinnamon Bread: Replace some of the sugar with maple sugar.
- Walnut Cinnamon Sourdough: Add chopped walnuts for crunch.
- Brown Sugar Cinnamon Bread: Use brown sugar instead of granulated sugar.
- Orange Cinnamon Sourdough: Add orange zest to the filling.
- Cream Cheese Swirl Bread: Spread a thin layer of sweetened cream cheese before rolling.
Storage/Reheating
Storage
Store the bread in a bread bag or airtight container at room temperature for up to 4 days.
Freezing
Freeze sliced or whole loaves for up to 3 months. Thaw at room temperature before serving.
Reheating
Toast individual slices or warm the loaf in a 300°F (150°C) oven for 10 minutes.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour provides a chewier texture and better structure.
Why is my cinnamon swirl separating from the bread?
Too much filling or insufficient shaping can cause separation. Roll the dough tightly for the best results.
Do I need a Dutch oven?
A Dutch oven helps create steam and develop a crisp crust, but other covered baking vessels can also work.
Can I make this bread without an overnight proof?
Yes. You can proof it at room temperature for 2–3 hours before baking.
How do I know when the bread is fully baked?
The loaf should be deep golden brown and sound hollow when tapped on the bottom.
Can I add raisins?
Absolutely. Raisins are a classic addition to cinnamon sourdough bread.
What is the best way to serve it?
It’s delicious toasted with butter, cream cheese, or a drizzle of honey.
Why is my sourdough dense?
Under-proofing, inactive starter, or insufficient fermentation time can result in a denser loaf.
Can I use whole wheat flour?
Yes. Replace up to half of the bread flour with whole wheat flour for added flavor and nutrition.
Is Cinnamon Sourdough Bread sweet?
It is mildly sweet, with the cinnamon sugar swirl providing most of the sweetness rather than the dough itself.
Conclusion
Cinnamon Sourdough Bread combines the tangy complexity of traditional sourdough with the comforting warmth of cinnamon and sugar. With its chewy crumb, crisp crust, and beautiful swirls of sweetness, this artisan loaf is perfect for breakfast, snacks, or sharing with family and friends. Whether enjoyed fresh or toasted, it’s a homemade bread that brings both flavor and comfort to every slice.
PrintCinnamon Sourdough Bread
Cinnamon Sourdough Bread combines tangy naturally fermented dough with sweet cinnamon sugar swirls for a beautifully balanced artisan loaf. It features a chewy crumb, crisp crust, and warm cinnamon flavor that’s perfect for breakfast or snacking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 10 hours
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 100 grams active sourdough starter
- 350 grams warm water
- 500 grams bread flour
- 10 grams salt
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons softened butter
Instructions
- In a large mixing bowl, combine the active sourdough starter and warm water.
- Add the bread flour and mix until a shaggy dough forms.
- Cover and let the dough rest for 30 minutes.
- Add the salt and knead until incorporated.
- Cover and ferment at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
- Transfer the dough to a lightly floured surface and gently stretch it into a rectangle.
- Spread the softened butter over the dough.
- Mix the sugar and cinnamon together and sprinkle evenly over the butter.
- Roll the dough tightly into a log and shape into a round or oval loaf.
- Place seam-side up in a floured proofing basket or towel-lined bowl.
- Cover and refrigerate overnight or proof at room temperature for 2–3 hours.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Transfer the dough to parchment paper and score the top.
- Place the dough into the hot Dutch oven, cover, and bake for 25 minutes.
- Remove the lid and bake for an additional 20–25 minutes until deeply golden brown.
- Cool completely on a wire rack before slicing.
Notes
- Add 1/2 cup raisins for a classic cinnamon raisin variation.
- Brown sugar can be substituted for granulated sugar in the filling.
- Store at room temperature for up to 4 days in a bread bag or airtight container.
- Freeze sliced or whole loaves for up to 3 months.
- Delicious toasted with butter, cream cheese, or honey.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 8 mg
