Cinnamon Sourdough Bread

There's nothing quite like homemade sourdough cinnamon bread—its naturally fermented dough gives it a depth of flavor that store-bought versions just can't match. Each bite is a perfect balance of tangy sourdough, warm cinnamon spice, and just the right touch of sweetness, making it a delightful treat for breakfast or a mid-day pick-me-up. What makes this recipe special is the double infusion of cinnamon—first mixed directly into the dough and then swirled throughout the bread, creating beautiful spirals of spicy-sweet flavor in every slice.

Whether enjoyed fresh out of the oven, toasted with butter, or transformed into the ultimate French toast, this preservative-free sourdough cinnamon bread is a must-bake for any bread lover! The aroma that fills your kitchen as it bakes is reason enough to give this recipe a try.

🧂Ingredient Notes & Substitutions

Flour Options

 While bread flour gives sourdough cinnamon bread its signature chew and structure, you can substitute it with all-purpose flour if needed. If you prefer a heartier loaf, try swapping up to 30% of the flour with whole wheat flour for added fiber and a slightly nutty flavor. Using whole wheat will absorb more moisture, so you may need to adjust hydration slightly.

Sourdough Starter Alternatives

 A mature, active sourdough starter is key to developing a complex, tangy flavor in this naturally leavened cinnamon bread. If your starter is sluggish, feed it a few hours before using it in the dough. No starter on hand? While this recipe is designed for wild yeast fermentation, you could experiment with a poolish or preferment if you’re looking for a similar depth of flavor.

Water Adjustments

 Hydration levels in sourdough recipes can vary based on flour type and climate. If you live in a humid environment, slightly reduce the water to prevent an overly sticky dough. Conversely, in drier conditions, you may need to add a splash more to achieve the right consistency.

Salt & Sugar

 Both of these ingredients play a crucial role in balancing flavor and supporting fermentation. This is a slightly sweet sourdough bread recipe. While granulated sugar is commonly used, you can swap it for honey, maple syrup, or coconut sugar for a more nuanced sweetness. Keep in mind that liquid sweeteners will slightly change the dough’s hydration.

Cinnamon & Spice Variations

 Freshly ground cinnamon is ideal for a robust, warm flavor, but pre-ground store-bought cinnamon works well, too. Want to elevate the flavor? Add a pinch of nutmeg or cardamom for an extra layer of spice. If you love cinnamon swirl sourdough bread, consider mixing the cinnamon with brown sugar and a bit of melted butter for a richer filling. You can also add raisin to make cinnamon raisin bread

These ingredient choices allow for plenty of flexibility while ensuring a perfectly balanced homemade sourdough cinnamon bread. Whether you stick to the basics or experiment with variations, this naturally leavened cinnamon loaf is sure to become a favorite in your kitchen!

🔪 Instructions: Cinnamon Sourdough Laof

Step 1: Mixing the Dough

In a vessel, measure water and add ripe sourdough starter to it and mix well. Now take the bowl of a stand mixer and combine the bread flour, half of the cinnamon sugar, and salt.

Now add the liquid mix to the flour mix and attach the bowl on the stand mixer fitted with dough hook attachment. Knead on low speed until a rough, shaggy dough forms, then increase the speed slightly and knead for about 5-7 minutes, until the dough starts developing some elasticity. Now, remove the dough and transfer the dough to a rectangular casserole or box.

Let it autolyse for 40 minutes—this crucial rest period allows the flour to absorb the water and kickstarts gluten development.

Kneading with hands

If you are not using a stand mixer simply combine flour, salt, and half of the cinnamon sugar in a large mixing bowl. In a container combine measured quantity of water and ripe sourdough starter. Now add liquid to the dry ingredients and combine them using your hands.

Pay some extra effort to combine the dough and work a little bit with it to initiate gluten development. Now scrape down the sides and cover the bowl. Let it rest for 40 minutes before performing the stretching and folding or the coil folds.

Step 2: Strengthening the Dough: Stretching and Folding

Now, perform four rounds of coil folds or stretch and folds, spaced about 30 minutes apart, to build the gluten structure in the dough. To do a stretch and fold, grab one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat on all sides.

For a coil fold, gently lift the dough from the center with both hands, allowing the edges to tuck under as it folds onto itself. These techniques build gluten strength while maintaining dough elasticity. By the end of the fourth coil fold, the dough should become smooth and elastic.

Step 3: Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature for about 4-6 hours, or until it looks puffier and jiggles slightly when moved. The exact time depends on the temperature of your kitchen—warmer environments speed up fermentation, while cooler ones slow it down. If needed, you can extend this step by placing the dough in the fridge overnight for cold fermentation, which enhances the flavor even more.

Step 4: Shaping the Dough

Lightly flour your work surface and turn the dough out gently. Flatten the dough and stretch into as thin as possible without tearing the dough. Sprinkle a mix of cinnamon and sugar onto the dough before shaping. Now collect the dough and form into a batard. Now let it stay on the counter uncovered for 15 minutes. 

Gently pat the dough into a rectangle again, ensuring the longer side is facing you. Take the top third of the dough and fold it toward the center, pressing lightly to seal. Now, take the bottom third and fold it upward so it slightly overlaps the first fold. Start rolling the dough from the top downward like a jelly roll, using your fingers to gently press and seal each roll. The goal is to trap air inside while building surface tension.

Once fully rolled, pinch the bottom seam closed with your fingertips. Using both hands, gently rock the dough back and forth while pulling it toward you slightly to create additional surface tension. The loaf should feel firm but not overly tight.

Step 5: Second Rise (Final Proofing)

Cover the dough and put it in the fridge to ferment overnight for 8-12 hours, which will develop a deeper sourdough tang and a better rise post bake. If you want to bake the same day, you can also let it ferment at the room temperature, until it looks slightly puffed and holds its shape when gently pressed.

Step 6: Baking the Bread

When you're ready to bake, preheat your oven to 500 ^oF (260⁰F). If baking in a Dutch oven, place it inside while preheating. If using a loaf pan, you can bake it as is. Right before baking, lightly score the top with a sharp knife or lame to control how the bread expands in the oven. Bake for 20-22 minutes. Now reduce the temperature to 450 ⁰F (232 ⁰F) and bake for more 15-20 minutes with lid taken off. Bake until the crust turns a beautiful golden brown and sounds hollow when tapped.

Step 7: Cooling & Enjoying

Once baked, resist the temptation to slice into your cinnamon sugar sourdough bread immediately! Let it cool on a wire rack for at least 30 minutes to allow the crumb to fully set. Cutting too soon can make the inside gummy. Once cooled, slice and enjoy your homemade sourdough cinnamon bread with butter, honey, or even toasted with cream cheese for an indulgent treat.

This sourdough cinnamon bread is a labor of love, but each step builds flavor and texture that makes it absolutely worth the wait!

❓FAQs

💭Recipe Notes

Precautions for Success

• Don’t add too much cinnamon – While cinnamon is the star ingredient, excessive amounts can slow down fermentation because cinnamon contains compounds that can inhibit yeast activity. Stick to the recommended amount to avoid dense bread.
• Watch your proofing time – Overproofing can cause the dough to collapse, while underproofing can result in a dense loaf. Look for a dough that is puffy and springs back slowly when gently pressed.
• Seal the roll properly – If rolling the dough to create a swirl, make sure to pinch the seam tightly to prevent it from unraveling during baking.
• Be mindful of sugar leakage – Sugar can caramelize and burn if it seeps out. To minimize this, avoid spreading the filling too close to the edges and roll the dough tightly.

Ingredient Replacements & Substitutes

• Flour Substitutes – You can replace bread flour with all-purpose flour, but the dough may be slightly softer and less chewy. If using whole wheat flour, mix it with white flour (e.g., 50/50) to maintain a good texture.
• Sugar Alternatives – Swap regular sugar with coconut sugar, maple syrup, honey, or date sugar for a different flavor profile. If using liquid sweeteners, slightly reduce the water in the recipe.
• Dairy-Free Option – If you prefer a dairy-free version, substitute butter with coconut oil or a neutral-flavored oil.
• Add-Ins – Want extra texture? Mix in raisins, chopped nuts, or even chocolate chips. Just fold them in after the first stretch and fold to ensure even distribution.

Troubleshooting Common Issues

• My dough is too sticky to handle – A slightly sticky dough is normal, but if it’s overly wet, try dusting your hands with flour instead of adding more to the dough, as excess flour can make the bread dry. Also, check if your room is warm and humid, as this can make the dough feel stickier.
• The bread turned out too dense – This usually happens due to underproofing or not developing enough gluten. Ensure you allow proper bulk fermentation (until the dough is airy and nearly doubled) and don’t skip stretch and folds.
• The cinnamon swirl has gaps inside – If you’re rolling the dough into a spiral, roll it firmly but not too tight, as excessive rolling can create large gaps when baked. Also, brushing a thin layer of water on the dough before adding cinnamon sugar can help it adhere better.
• The crust is too hard – A hard crust can result from overbaking or a very dry baking environment. To fix this, consider placing a small pan of hot water in the oven during baking to create steam, which keeps the crust softer.
• The bottom of my bread is burnt – If using a Dutch oven or a baking stone, place parchment paper underneath the dough and consider lowering the oven rack or using a second baking tray as a heat buffer.

Remembering these tips, you’ll have a perfectly soft, flavorful, and beautifully swirled sourdough cinnamon bread every time! 🍞✨

🫙 Storage & Reheating Instructions

Sourdough cinnamon bread is best enjoyed fresh, but with proper storage, you can keep it soft and delicious for days. Here’s how to store, freeze, and reheat your bread while maintaining its wonderful flavor and texture.

Storing at Room Temperature (Best for 2-3 Days)

To keep your sourdough cinnamon bread soft and fresh, follow these steps:

• Let it cool completely – Never store warm bread, as trapped heat creates condensation, making the crust soggy. Let the loaf cool for at least 2 hours before storing.
• Wrap it well – Keep the bread in a bread box, paper bag, or wrapped in a clean kitchen towel to prevent it from drying out while still allowing airflow. Avoid plastic bags at room temperature, as they can make the crust go soft too quickly.
• Avoid slicing the whole loaf at once – Cutting exposes more of the bread to air, making it dry out faster. Instead, slice as needed.
• If stored properly, the bread stays soft and fresh for up to 3 days at room temperature.

Refrigeration: Should You Do It?

Generally, refrigerating sourdough cinnamon bread is not recommended, as the cold environment speeds up staling. However, if you live in a very humid climate where mold is an issue, you can store it in an airtight container in the fridge. Just note that refrigeration may make the bread feel drier.

Freezing for Long-Term Storage (Best for 1-2 Months)

If you want to keep your sourdough cinnamon bread for a longer period, freezing is the best option.

Freeze Whole or in Slices? – If you plan to eat it all at once, freeze the whole loaf. Otherwise, pre-slice the bread before freezing so you can easily grab a piece or two as needed.

How to Freeze Properly:

1. Wrap the cooled loaf tightly in plastic wrap or aluminum foil to prevent freezer burn.
2. Place it in a zip-top freezer bag or airtight container for extra protection.
3. Label with the date – sourdough cinnamon bread stays fresh in the freezer for up to 2 months.

🔥Reheating for That Freshly-Baked Taste

For Room Temperature Bread: If the bread feels slightly dry, spritz it lightly with water and warm it in a 350°F (175°C) oven for 5-10 minutes to restore softness.

From the Freezer:

• Whole loaf: Let it thaw at room temperature for a few hours, then warm in the oven at 350°F for 10-15 minutes.
• Sliced bread: Toast straight from frozen in a toaster or oven at 350°F for 3-5 minutes.
  
  For a Soft & Warm Slice: Wrap a slice in a damp paper towel and microwave for 10-15 seconds to bring back moisture and warmth.

🔗Suggested recipes

• Sourdough cinnamon rolls
• Cinnamon raisin sourdough bread
• Sourdough sandwich bread
• Rustic sourdough bread recipe
• Sourdough Cinnamon French Toast
• Cinnamon Easter buns

The beauty of naturally leavened sourdough cinnamon bread recipe is not just in its incredible taste but also in the patience and love that goes into making it.

I’d love to hear about your baking experience! Did you try this recipe? Have any fun variations? Drop a comment below and share your thoughts. And if you found this guide helpful, don’t forget to share it with fellow sourdough lovers—let’s spread the joy of baking one loaf at a time! Happy baking! 🍞✨

Sourdough Cinnamon Bread

Meenakshi

There's nothing quite like homemade sourdough cinnamon bread—its naturally fermented dough gives it a depth of flavor that store-bought versions just can't match. Each bite is a perfect balance of tangy sourdough, warm cinnamon spice, and just the right touch of sweetness, making it a delightful treat for breakfast or a mid-day pick-me-up. What makes this recipe special is the double infusion of cinnamon—first mixed directly into the dough and then swirled throughout the bread, creating beautiful spirals of spicy-sweet flavor in every slice.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting time 15 hours hrs

Total Time 16 hours hrs

Course Bread, Breakfast

Cuisine global

Servings 12 Slices

Calories 139 kcal

Ingredients

  

1x2x3x

• 350 g Bread flour
• 70 g sourdough starter
• 235 g water
• 5 g salt
• 14 g sugar (divided)
• 2 tablespoon ground cinnamon (divided)

Instructions

 

Step 1: Mixing the Dough

• Using a Stand Mixer:

  * In a container, combine water and ripe sourdough starter, mixing well.

  * In the bowl of a stand mixer, combine bread flour, half of the cinnamon sugar, and salt.

  * Add the liquid mixture to the flour mixture.

  * Using the dough hook attachment, knead on low speed until a rough dough forms.

  * Increase speed slightly and knead for 5-7 minutes until the dough develops elasticity.

  * Transfer the dough to a rectangular container.

  * Let it autolyse (rest) for 40 minutes to allow flour hydration and gluten development.
• Mixing by Hand:

  * In a large mixing bowl, combine flour, salt, and half of the cinnamon sugar.

  * In a separate container, combine water and ripe sourdough starter.

  * Add the liquid to the dry ingredients and mix with your hands until well incorporated.

  * Work the dough briefly to initiate gluten development.

  *Scrape down the sides of the bowl, cover, and let rest for 40 minutes.

Step 2: Strengthening the Dough

• Perform four rounds of coil folds or stretch and folds, spaced 30 minutes apart:
• Stretch and Fold Method: Grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides.
• Coil Fold Method: Gently lift the dough from the center with both hands. Allow the edges to tuck under as it folds onto itself. By the fourth fold, the dough should become smooth and elastic.

Step 3: Bulk Fermentation

• Cover the bowl and let the dough ferment at room temperature for 4-6 hours, until it appears puffy and jiggles slightly when moved. The fermentation time will vary based on your kitchen temperature:
• Warmer environments speed up fermentation
• Cooler environments slow it down
• For enhanced flavor, you can extend this step by refrigerating the dough overnight.

Step 4: Shaping the Dough

• Lightly flour your work surface and gently turn out the dough.
• Flatten and stretch the dough as thin as possible without tearing.
• Sprinkle the remaining cinnamon sugar mixture over the dough.
• Form the dough into a batard shape and let it rest uncovered for 15 minutes.
• Gently pat the dough into a rectangle again with the longer side facing you.
• Fold the top third toward the center, pressing lightly to seal.
• Fold the bottom third upward to slightly overlap the first fold.
• Roll the dough from top to bottom like a jelly roll, gently pressing to seal each roll.
• Pinch the bottom seam closed with your fingertips.
• Using both hands, rock the dough back and forth while pulling slightly toward you to create surface tension.

Step 5: Final Proofing

• For best results, cover the shaped dough and refrigerate overnight (8-12 hours) to develop a deeper sourdough flavor and better rise.
• Alternatively, you can let it proof at room temperature until slightly puffed and it holds its shape when gently pressed.

Step 6: Baking

• Preheat your oven to 500°F (260°C) with a Dutch oven inside (if using).
• Before baking, lightly score the top of the dough with a sharp knife or lame.
• Bake for 20-22 minutes with the lid on (if using a Dutch oven).
• Reduce temperature to 450°F (232°C) and bake for an additional 15-20 minutes with the lid removed.
• The bread is done when the crust is golden brown and sounds hollow when tapped.

Step 7: Cooling & Enjoying

• Allow the bread to cool on a wire rack for at least 30 minutes before slicing. This crucial step allows the crumb to fully set and prevents a gummy interior.
• Enjoy your homemade sourdough cinnamon bread with butter, honey, or toasted with cream cheese!
• This sourdough cinnamon bread is a labor of love, but each step builds flavor and texture that makes it absolutely worth the wait!

Notes

• My dough is too sticky to handle: A bit of stickiness is totally normal, especially with enriched or high-hydration doughs. But if it's too wet to manage, dust your hands lightly with flour instead of adding more to the dough itself—too much flour can lead to a dry, dense loaf. Also, take note of your kitchen environment; warm, humid conditions can make dough feel stickier than usual.
• My bread turned out too dense: Dense bread often means the dough didn’t ferment long enough or the gluten wasn’t properly developed. Make sure you’re giving it enough time during bulk fermentation—the dough should look airy and nearly doubled in size. Don’t skip stretch and folds, as they help build gluten strength.
• There are gaps in the cinnamon swirl: When rolling the dough into a spiral, aim for a firm but gentle roll. Rolling too tightly can trap air and cause large gaps during baking. Try brushing a light layer of water on the dough before sprinkling the cinnamon sugar—it helps the layers stick together better.
• The crust is too hard: An overly hard crust can be caused by overbaking or a dry oven environment. To keep the crust softer, place a small pan of hot water in the oven while baking to create steam. This helps maintain a slightly moist atmosphere during the initial bake.
• The bottom of my bread is burnt: If you're baking in a Dutch oven or on a baking stone, the bottom can sometimes overcook. Use parchment paper under the dough to protect it, and consider moving the oven rack up a notch or placing a second baking tray underneath as a heat shield.

Nutrition

Calories: 139kcalCarbohydrates: 29.5gProtein: 3.8gFat: 0.4gSaturated Fat: 0.1gSodium: 195mgFiber: 1.2gSugar: 1.3gCalcium: 11mgIron: 2mg

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