Cinnamon Sugar Sourdough Bread

Imagine the warm, comforting aroma of freshly baked Cinnamon Sugar Sourdough Bread filling your kitchen—where the tangy complexity of sourdough meets the sweet, spicy embrace of cinnamon and brown sugar. This artisanal loaf offers the perfect balance of flavors: a crisp, golden crust giving way to a soft interior swirled with decadent cinnamon sugar ribbons. The Cinnamon Sugar Sourdough Bread transforms ordinary bread into something truly extraordinary, elevating your breakfast or snack time to new heights. You’ll learn how to create this bakery-worthy treat using your sourdough starter, with two flexible methods to fit your schedule and preference for flavor development.

Why You’ll Love This Recipe

This Cinnamon Sugar Sourdough Bread combines the artisanal quality of traditional sourdough with the comforting sweetness of a cinnamon roll. The contrast between the slightly tangy sourdough and the caramelized cinnamon sugar creates an irresistible flavor profile you simply can’t achieve with regular yeasted bread.

What makes this recipe truly special is its versatility. You can prepare it in one day for a milder sourdough flavor or extend the fermentation for a more pronounced tang—allowing you to customize based on your preferences. The texture is another standout feature—a crusty exterior gives way to a tender, slightly chewy interior with pockets of melted cinnamon sugar that create delightful swirls throughout each slice.

Even if you’re new to sourdough baking, this recipe offers straightforward instructions with flexible timing options. The hands-on work is minimal, while the flavor payoff is extraordinary. Plus, the heavenly aroma that fills your home while baking this Cinnamon Sugar Sourdough Bread is worth the effort alone.

Ingredients List for the Cinnamon Sugar Sourdough Bread

This recipe combines traditional sourdough ingredients with warming spices and sweeteners to create the perfect balance of tangy and sweet. The active sourdough starter provides natural leavening while the cinnamon and brown sugar create those irresistible sweet swirls.

• 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
• 1-2 teaspoons ground cinnamon
• 1/2 cup brown sugar (You can also add more or less depending on your preferences)
• 1 tbsp flour

Pro Tips

Achieving perfect Cinnamon Sugar Sourdough Bread relies on three critical techniques:

First, ensure your sourdough starter is truly active before beginning. It should be bubbly and doubled in size after feeding—this indicates it’s strong enough to leaven your dough properly. A weak starter will result in dense bread that doesn’t rise adequately.

Second, master the stretch and fold technique. Rather than traditional kneading, this gentle method develops gluten while preserving the air bubbles created by your starter. Pull each side of the dough outward, then fold it back over itself. Turn the bowl 90 degrees and repeat until you’ve worked around the entire dough ball.

Finally, be patient with fermentation times but watch for visual cues. Your bulk ferment is complete when the dough has approximately doubled and shows small bubbles across the surface. Rushing this process will compromise both flavor development and texture, while over-fermenting can lead to a collapsed loaf with excessive sourness.

Instructions

Step 1: I have two methods on how to make this dough. the recipe remains the same, but there are two different ways mix and ferment the dough.

Step 2: First Method: I start this method in the evening. In a large bowl, mix your fed sourdough start, water, flour, oil, honey and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely. Let sit 1 hour.

Step 3: Do 3-4 sets of stretch and folds, about 20-30 minutes apart. Next, let it bulk ferment on your counter overnight. 6-8 hours. In the morning, roll or stretch your dough into a rectangle. Sprinkle the cinnamon sugar mixture evenly on the dough. Try to avoid that edge of the dough and keep it about 1/4 inch from it. Fold it in thirds and add more cinnamon and sugar to the top of the fold. Then roll it up into itself. Pinch the ends and tuck them under. Place the dough into a greased or parchment lined loaf pan seam-side down. Cover with a wet towel. I like to use shower caps or plastic wrap and allow the dough to proof until it has doubled or almost doubled. I like to put it in a warm place to rise. Preheat your oven to 400 degrees. Cut a few expansion cuts int he top of the dough. Place your loaves in the oven and bake 35-40 minutes or until golden brown. Remove and place on cooling rack to cool.

Step 4: Second Method: In a large bowl, mix your fed sourdough start, water, flour, oil, honey and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely.

Step 5: Next let this mixture sit covered for 1 hour.

Step 6: Once it has sat for an hour, you want to do your stretch and folds. I like to do them every 20 minutes. This takes the place of the knead process that you usually do in a stand mixer. You can go as long as 30 minutes in between. But if you are in a bit of a hurry, you can do 20 minutes. You want to do 4 set of stretches and folds.

Step 7: Once you have finished your stretch and folds you have an option. I like to let my dough sit for about 4-6 hours and bulk ferment. You want the dough to almost double. If you want to have a stronger sour flavor you can put your dough in the fridge overnight prior to your bulk ferment. I prefer to make mine in one day.

Step 8: Divide the dough into two large sections if you want to large loaves. You can also cut it into 3 and makes 3 slightly smaller loaves.

Step 9: Roll or stretch your dough into a rectangle. Sprinkle the cinnamon sugar mixture evenly on the dough. Try to avoid that edge of the dough and keep it about 1/4 inch from it.

Step 10: Fold it in thirds and add more cinnamon and sugar to the top of the fold. Then roll it up into itself. Pinch the ends and tuck them under. Place the dough into a greased or parchment lined loaf pan seam-side down. Cover with a wet towel or I like to use shower caps or plastic wrap and allow the dough to proof until it has doubled or almost doubled. I like to put it in a warm place to rise.

Step 11: While it is rising, preheat the oven to 400 degrees. Once the dough rises, cut some slices in the top of the dough and place in the oven. Place a pan with hot water below the bread to allow some steam. This helps with the crust and the rise of the bread.

Step 12: Bake for 35-40 minutes or until the top is a nice golden brown. If you tap the top and it sounds hollow, it is done.

Step 13: Remove the bread from the oven and carefully take the bread loaves out of the pans and let them cool on a wire rack. I like to brush butter to the tops of the loaves while they are still hot. This helps to soften the crust and adds the yummy butter flavor to it.

Step 14: Cool completely on a cooling rack and then cut and enjoy! Or slice yourself a piece while it is warm. This cinnamon sugar sourdough bread is amazing!

Variations

The classic Cinnamon Sugar Sourdough Bread is delicious on its own, but consider these creative variations to expand your sourdough repertoire:

For a Cinnamon Raisin Sourdough version, add 1 cup of plump, soaked raisins to the cinnamon-sugar mixture before rolling up the dough. The raisins provide bursts of natural sweetness and a pleasant chew that complements the bread’s texture beautifully.

Create a Spiced Pecan Swirl by adding 1/2 cup of chopped pecans and 1/4 teaspoon each of nutmeg and cardamom to your cinnamon sugar mixture. This adds delightful crunch and warm, complex flavors that elevate the bread to a whole new level.

For those avoiding refined sugar, try a Maple Cinnamon version by replacing the brown sugar with 1/3 cup of pure maple syrup mixed with the cinnamon. This creates a more subtle sweetness with distinctive maple notes that pair wonderfully with the tang of sourdough.

Storage and Serving

Your freshly baked Cinnamon Sugar Sourdough Bread will maintain its quality when stored properly. Once completely cooled, keep it at room temperature in a bread box or wrapped in a clean kitchen towel for up to 3 days. For longer storage, slice the entire loaf and freeze in an airtight container with parchment paper between slices for up to 3 months. Thaw individual slices as needed or toast them directly from frozen.

This special bread elevates any breakfast or snack. Transform it into an indulgent breakfast by using thick slices to make French toast—the cinnamon sugar swirls caramelize beautifully when cooked. For a simple but impressive dessert, warm a slice and top with a scoop of vanilla ice cream and a drizzle of caramel sauce.

My favorite serving suggestion is toasting a slice until golden and slathering with salted butter, which creates a perfect contrast to the sweet cinnamon swirls and tangy sourdough base.

FAQs

Can I use discard instead of active starter for this Cinnamon Sugar Sourdough Bread?
No, this recipe specifically requires active, bubbly starter at its peak. Discard lacks the leavening power needed to properly rise the dough, especially with the added weight of the cinnamon sugar swirl.

How can I tell if my dough is properly fermented?
Look for approximately doubled size, a domed top, and small bubbles visible on the surface. The dough should feel puffy and light when you perform a gentle poke test—it should slowly spring back but leave a slight indentation.

Why did my cinnamon sugar leak out during baking?
This typically happens if the sugar mixture is applied too thickly or too close to the edges. Leave a 1/4-inch border around all edges and press the final seam firmly to seal.

Can I make this recipe without a loaf pan?
Yes, you can shape the Cinnamon Sugar Sourdough Bread into a boule or batard and bake on a baking stone or in a Dutch oven. However, the loaf pan helps maintain the swirl structure and prevents the loaf from spreading.

How do I prevent a gap between my swirl and the bread?
Roll the dough tightly and ensure it’s properly proofed before baking. Under-proofed dough can cause the bread to rise dramatically in the oven, pulling away from the cinnamon swirl and creating gaps.

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