Cinnamon + sugar + sourdough = MAGIC! This cinnamon sugar sourdough bread recipe is cozy, sweet, and just a little tangy. This is a family favorite in our home and doesn’t last long! I like making this recipe because it’s a delicious treat that is still nutritious. Whether you’re serving it toasted with butter, as a special breakfast alongside coffee, or turned into French toast, this recipe brings a swirl of sweetness to your everyday sourdough recipes!

This sourdough bread recipe is very easy for beginner sourdough bakers. It uses simple ingredients which make it simple and healthier. You will be amazed at the texture of this bread and how it’s chewy with that great sourdough flavor. This bread recipe is so easy to double (or even triple!) so you can make a big batch of dough to make bread to have a cinnamon sourdough stash in your freezer! So yummy to have on hand for a sweet treat.

Why You’ll Love This Cinnamon Sugar Sourdough Bread Recipe

This cinnamon sugar sourdough bread is very similar to my sourdough sandwich bread, except that it’s sweeter! Not only does it have a cinnamon sugar swirl in the bread, but it also has the addition of honey in the dough. The texture is delicious and, seriously, this bread comes together so simply.

I truly love how hands-off this recipe is, and you do not have to pre-heat a dutch oven, shape into sourdough boules, or even score the bread. I love how I can easily mix up my normal, weekly sourdough bread with a little cinnamon sugar mixture to really elevate this bread!

Sourdough Terms to Help with this Recipe

• Starter – A mixture of flour and water that captures wild yeast and bacteria to naturally ferment and cause bread to rise when baked.
• Levain – The French term for sourdough. It’s a part of your sourdough starter that is mixed with flour and water, left to ferment and grow, and then used in your sourdough bread recipe
• Bulk Fermentation – The first long rise of your dough after mixing the dough and stretching and folding. This allows the yeast and bacteria to begin to develop structure and flavor.
• Stretch and Fold – Technique used after mixing dough to strengthen the dough instead of kneading.
• Final Proof – The last rise before baking, often done in a bowl or banneton in the refrigerator. This recipe it’s in a loaf pan.

Try more Sourdough Recipes, like these Homemade Sourdough Discard Bagels

Supplies Needed

• Large mixing bowl
• Kitchen scale for accuracy
• A healthy, strong sourdough starter. Here’s my sourdough starter recipe.
• Bench knife
• Danish Dough whisk or wooden spoon
• Loaf pans
• Parchment paper
• Cooling rack

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Ingredients for Cinnamon Sugar Sourdough Bread

(Measured in grams for best accuracy)

• Flour – I use unbleached, all-purpose flour. You could also use bread flour.
• Water – Filtered, room temperature
• Active sourdough starter
• Honey
• Salt
• Ground Cinnamon
• Sugar
• Egg white

How to Make This Cinnamon Sugar Sourdough Bread

Step 1: Make sure you have active sourdough starter ready to bake with. You need 125 grams of active starter for this delicious bread recipe.

If you want to make your own sourdough starter, try my Sourdough Starter Recipe: A Step-by-Step Daily Guide

Step 2: In a large bowl, mix 300 grams of filtered water, 125 grams of active sourdough starter, and 20 grams honey. Lightly mix, and then add 450 grams of all-purpose, unbleached flour. Mix this well and let sit for 30 minutes

Step 3: Now add 10 grams of salt and 25 grams of warm water to your dough. I like to pre-mix these in a small bowl, and then add to make sure it gets well incorporated. Pinch into your dough to make sure it’s all mixed in.

Step 4: Now you will set a timer for 3 minutes and knead your dough in the bowl for this time. This little knead will will your dough develop gluten, and make the consistency so perfect. Now cover with a damp towel and let sit for 30 minutes.

Step 5: Next, you will  start your 4 rounds of stretch and folds every 30 minutes. Then you will let your dough rise in a warm place and long ferment until doubled. This is your bulk fermentation process (first rise), and will usually take about 4 hours but your rise time will depend on the temperature of your home.

Step 6: After your dough has doubled, it’s ready! Empty the bread dough out onto a lightly floured surface. Roll it out into a large rectangle.

Get your egg white and lightly whisk it. You will use a baster to coat the top of your dough with the egg white. Now mix up your cinnamon and sugar. Sprinkle it lightly over the egg white.

Step 7: Now you will tuck in the sides and gently roll up your dough into a tradition loaf shape. Place into a lightly oiled loaf pan, seam side down. Tie a small plastic bag over your loaf pan to hold in moisture during this second rise. Place it in the refrigerator overnight (or for a minimum of two hours).

Step 8: The following morning, pre heat your oven to 375 °F and pull out your loaf pan from the refrigerator. Bake for 45 minutes until golden brown.

Step 9: Once your bread is done baking, pull it out and slather with unsalted butter. Cool for 5 minutes in the pan, and then flip them out and let finish cooling on a cooling rack for best results.

Cool completely before slicing and enjoy this delicious sourdough cinnamon swirl bread!

Sample Cinnamon Sugar Sourdough Bread Baking Rhythm

Day 1: Feed and Strengthen your Sourdough Starter

Any time during this day.

Day 2: Evening Prep

7:00 PM – Give your sourdough starter a feed to create your levain to use the next day. (I like to give feed ratio of 30 grams starter, 135 grams water, 135 flour to make sure you have 125 grams of sourdough starter needed for this recipe.)

Day 3: Mixing Dough and Long Fermentation

8:00 AM – Mix your dough and let it sit for 30 minutes to autolyze.

8:30 AM – Add water and salt. Pinch, and knead for 3 minutes.

9:00 AM – First stretch and fold.

9:30 AM – Second stretch and fold.

10:00 AM – Third stretch and fold.

10:30 AM – Fourth stretch and fold.

11:00 AM – 5:00 PM – Long fermentation until dough has doubled.

5:00 PM – Shape dough and place in the refrigerator for overnight ferment.

Day 4: Baking Your Sourdough Sandwich Bread

8:00 AM – Pre-heat oven, pull dough out of refrigerator. Bake for a total of 45 minutes.

8:45 AM – 9:45 – Cool bread before cutting and eating.

Cinnamon Sugar Sourdough Bread Recipe Ideas:

This sourdough bread is great for using for a number of things:

• Toasted with butter
• This makes the most amazing French toast
• Cube and turn it into French toast bake
• Make a cream cheese & jelly sandwich

Hey friends, please don’t forget to follow me over on Instagram! I post more photos and ideas over there. If you enjoyed this recipe, I would really appreciate it if you would review it so others can find it and cook it as well. Sharing this recipe on Facebook or Pinterest is another great way you can help me out at not cost to you.

FAQs

1. How do I know if my sourdough starter is ready?

It should be very bubbly, doubled in size, and be able to pass the “float test”. This test is where you place a spoonful of your starter in cold water to make sure it floats.

2. Can I make this recipe in a Dutch oven?

Yes you can, but would work much better if the dough is shaped into a boule. This sourdough bread recipe shows shaping and scoring for Dutch Oven baking.

3. Why is my bread dense?

There are a few possible reasons for your bread being dense. It could be a weak starter, under-fermentation, or too much flour. Try and build your starter up over the course of a few days by feeding and discarding, and then try again.

4. How do I store homemade cinnamon sugar sourdough bread?

Store it at room temperature in a bread bag or a plastic ziplock bag. You can also freeze your loaf after cooling, whole or after slicing. Before eating, allow it to thoroughly thaw before warming.

5. Can I double this sourdough sandwich bread recipe?

Yes! This recipe is so easy to double and freeze loaves for later use.

Tips for the Best Sourdough Bread

• Use a kitchen scale for the most accurate measurements.
• Don’t rush fermentation. It will improve the flavor and texture of your bread.
• Use a preheated oven.
• Let the bread cool at least one hour before slicing to prevent gummy bread.

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