Description

This Soft Cinnamon Sugar Sourdough Bread combines the rustic tang of sourdough with a sweet, warmly spiced cinnamon sugar filling. The bread is tender and fluffy thanks to a combination of honey and oil in the dough, balanced with a perfect crust baked to golden perfection. Two fermentation methods offer flexible timing options, while the cinnamon sugar layer adds a delightful swirl of sweetness in every slice. Ideal for breakfast or a comforting snack, this loaf is a delicious twist on traditional sourdough bread.

Ingredients

Scale

Dough 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 (more if making multiple loaves)
½ cup brown sugar (adjust to taste)
1 tablespoon flour

Instructions

Mix the Dough
In a large bowl, combine the active sourdough starter, warm water, bread flour, honey, oil, and sea salt. Use a Danish dough whisk or your hands to mix until fully incorporated.
Initial Rest
Cover the dough and let it sit for 1 hour to hydrate and start fermentation.
Stretch and Folds
Perform 3 to 4 sets of stretch and folds spaced about 20-30 minutes apart. To do this, gently stretch the dough from the edge and fold it over the center, rotating the bowl as you go to develop gluten structure.
Bulk Fermentation Options
Method 1: After stretch and folds, bulk ferment on the counter overnight for 6-8 hours.
Method 2: After stretch and folds, bulk ferment at room temperature for 4-6 hours until the dough nearly doubles. Alternatively, refrigerate overnight to develop more sour flavor then ferment further before shaping.
Shape and Add Cinnamon Filling
Turn the dough onto a floured surface and roll or stretch into a rectangle. Evenly sprinkle the cinnamon sugar mixture (ground cinnamon, brown sugar, and flour) over the surface, leaving about a ¼ inch border free of filling. Fold the dough into thirds, add a bit more cinnamon sugar on the top fold, then roll up tightly like a jelly roll. Pinch and tuck the ends underneath to secure.
Proof the Loaf
Place the shaped dough seam-side down into a greased or parchment-lined loaf pan. Cover with a wet towel, plastic wrap, or a shower cap and let it proof in a warm place until doubled or nearly doubled in size.
Preheat the Oven
Preheat your oven to 400°F (200°C). If using Method 2, place a pan filled with hot water on the lower rack for steam to promote crust development and oven spring.
Score and Bake
Using a sharp knife or lame, make a few expansion cuts on the top of the dough to allow for controlled rising in the oven. Place the loaf in the oven and bake for 35-40 minutes or until golden brown and the loaf sounds hollow when tapped.
Cool and Finish
Remove the loaf from the oven and carefully transfer it to a wire cooling rack. While still warm, optionally brush the top with melted butter for a softer crust and rich flavor. Allow the bread to cool completely before slicing, or enjoy warm slices right away.

Notes

Adjust cinnamon and sugar amounts in the filling to your preference for sweetness and spice.
Bulk fermentation time may vary depending on room temperature and starter activity; dough should nearly double in size.
Using a pan of water in the oven creates steam, improving crust texture and oven spring.
Brush melted butter on the crust after baking for a softer, more flavorful crust.
This recipe can be divided into 2 or 3 loaves depending on size preference.
Leftover sourdough starter can be fed and stored for future baking to reduce waste.
Ensure your sourdough starter is fully active and bubbly for best rise.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: sourdough bread, cinnamon sugar bread, soft sourdough, homemade bread, breakfast bread, sweet sourdough, cinnamon swirl bread