Sourdough Cinnamon 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.
Ingredients
- 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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