Introduction

This Soft Cinnamon Sugar Sourdough Bread combines the tangy depth of sourdough with the warm sweetness of cinnamon and sugar. It’s a perfect choice for a cozy breakfast or an indulgent snack. With simple ingredients and easy methods, you can have an irresistible loaf at home.

A close-up image of a slice of cinnamon swirl bread placed on a light wooden surface with a white marbled texture background. The bread has a thick, golden-brown crust on the outside with a rough texture, showing some cracks. Inside, the bread appears soft and fluffy with a tight spiral of cinnamon filling, which is dark brown and evenly spread through the swirls. The slice reveals around three visible layers of the cinnamon swirl within the pale cream-colored bread. The focus is sharp on the bread slice, capturing its airy texture and rich cinnamon filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Cinnamon Filling:

1-2 teaspoons ground cinnamon (adjust for even coating)
1/2 cup brown sugar (adjust to taste)
1 tablespoon flour

Instructions

Step 1: In a large bowl, mix the sourdough starter, warm water, bread flour, oil, honey, and salt. Use a dough whisk or your hands to combine everything thoroughly.
Step 2: Let the dough rest covered for 1 hour.
Step 3: Perform 3-4 sets of stretch and folds, spacing them 20-30 minutes apart. This helps develop gluten without kneading.
Step 4: For the first method, allow the dough to bulk ferment overnight (6-8 hours) at room temperature. For the second method, you can bulk ferment for 4-6 hours, or refrigerate overnight for a stronger sour flavor.
Step 5: Roll or stretch the dough into a rectangle. Mix the cinnamon filling ingredients, then sprinkle the cinnamon sugar evenly over the dough, leaving about a 1/4-inch border without sugar.
Step 6: Fold the dough in thirds, sprinkle more cinnamon sugar on the top fold, then roll it up tightly. Pinch and tuck the ends underneath.
Step 7: Place the dough seam-side down in a greased or parchment-lined loaf pan. Cover with a damp towel, shower cap, or plastic wrap, and allow it to proof until nearly doubled, preferably in a warm spot.
Step 8: Preheat your oven to 400°F (200°C). Before baking, score the top of the dough with several slashes to allow for expansion.
Step 9: For the second method, place a pan of hot water in the oven to create steam, aiding crust and rise.
Step 10: Bake the bread for 35-40 minutes until golden brown. Tap the top — if it sounds hollow, it’s done.
Step 11: Remove from the oven, take the loaves out of pans, and cool on a wire rack. Optionally, brush the tops with butter while still warm for a soft, flavorful crust.
Step 12: Let cool completely before slicing, or enjoy a warm slice right away!

Tips & Variations

Adjust the cinnamon and sugar quantity to your taste for a sweeter or milder filling.
Use avocado oil instead of olive oil for a milder flavor.
For a stronger sourdough tang, refrigerate the dough overnight before bulk fermentation.
Create smaller loaves by dividing the dough into three sections instead of two.
Brushing the bread with butter right after baking softens the crust and adds delicious richness.

Storage

Store the cooled bread in a paper bag or bread box at room temperature for up to 3 days to maintain crust texture. For longer storage, wrap tightly and freeze up to 3 months. To reheat, warm slices in a toaster or oven for a few minutes to refresh softness.

How to Serve

The image shows a loaf of cinnamon swirl bread with two thick slices cut from it. The bread loaf has a golden brown crust with some darker, slightly burnt spots on top. Inside, several layers of light beige dough are twisted with darker brown cinnamon swirls, creating a spiral pattern in each slice. The loaf and slices rest on a wooden board with a knife beside them on a white marbled surface. The texture of the bread looks soft and fluffy inside with a crisp crust. A woman's hand is holding one slice near the knife. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Bread flour is preferred for its higher protein content which helps develop gluten, but you can substitute with all-purpose flour. Expect a softer and less chewy texture.

How do I know when the dough has proofed enough?

The dough should roughly double in size and feel slightly springy to the touch. If it springs back slowly when pressed gently, it’s ready to bake.