The Best Cinnamon Sugar Sourdough Bread
With so many sourdough bread recipes no my website here, you’d think I have enough but I always have something up my sleeve. Today I want to share my sweet version of my sourdough sandwich bread. This cinnamon and sugar sourdough bread is one of our favorites!
As of late, my sons and I have had a “late night bread time” I have been in the process lately of making my sourdough sandwich bread start to finish in one day. Sometimes I bake them at around 10 pm and I always make one loaf of this cinnamon sugar sourdough bread.
Enjoying a slice of this cinnamon sugar sourdough bread right out of the oven is practically heavenly. Don’t get me wrong, it is equally amazing once it has cooled completely, but I cannot resist a warm slice of gooey cinnamon sugar sourdough bread.
TOOLS YOU’LL NEED
The beautiful cinnamon swirls in the bread add so much flavor and sweetness to the bread. I love making this bread for family and friends.
Optional Add In Ingredients
Soft Cinnamon Sugar Sourdough Bread
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 If you plan to make all the loaves cinnamon sugar you will need more. I shake the cinnamon on until I have an even coating on the dough.
- 1/2 cup brown sugar You can also add more or less depending on your preferences
- 1 tbsp flour
Instructions
- I have two methods on how to make this dough. the recipe remains the same, but there are two different ways mix and ferment the dough.
- First Method:I start this method in the evening. In a large bowl, mix your fed sourdough start, water, flour, oil, honey and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely.Let sit 1 hour
- Do 3-4 sets of stretch and folds, about 20-30 minutes apart.Next, let it bulk ferment on your counter overnight. 6-8 hours. In the morning, roll or stretch your dough into a rectangle. Sprinkle the cinnamon sugar mixture evenly on the dough. Try to avoid that edge of the dough and keep it about 1/4 inch from it.Fold it in thirds and add more cinnamon and sugar to the top of the fold. Then roll it up into itself. Pinch the ends and tuck them under. Place the dough into a greased or parchment lined loaf pan seam-side down. Cover with a wet towel. I like to use shower caps or plastic wrap and allow the dough to proof until it has doubled or almost doubled. I like to put it in a warm place to rise. Preheat your oven to 400 degrees. Cut a few expansion cuts int he top of the dough. Place your loaves in the oven and bake 35-40 minutes or until golden brown. Remove and place on cooling rack to cool.
- Second Method:In a large bowl, mix your fed sourdough start, water, flour, oil, honey and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely.
- Next let this mixture sit covered for 1 hour.
- Once it has sat for an hour, you want to do your stretch and folds. I like to do them every 20 minutes. This takes the place of the knead process that you usually do in a stand mixer. You can go as long as 30 minutes in between. But if you are in a bit of a hurry, you can do 20 minutes. You want to do 4 set of stretches and folds.
- Once you have finished your stretch and folds you have an option. I like to let my dough sit for about 4-6 hours and bulk ferment. You want the dough to almost double. If you want to have a stronger sour flavor you can put your dough in the fridge overnight prior to your bulk ferment. I prefer to make mine in one day.
- Divide the dough into two large sections if you want to large loaves. You can also cut it into 3 and makes 3 slightly smaller loaves.
- Roll or stretch your dough into a rectangle. Sprinkle the cinnamon sugar mixture evenly on the dough. Try to avoid that edge of the dough and keep it about 1/4 inch from it.
- Fold it in thirds and add more cinnamon and sugar to the top of the fold. Then roll it up into itself. Pinch the ends and tuck them under. Place the dough into a greased or parchment lined loaf pan seam-side down. Cover with a wet towel or I like to use shower caps or plastic wrap and allow the dough to proof until it has doubled or almost doubled. I like to put it in a warm place to rise.
- While it is rising, preheat the oven to 400 degrees. Once the dough rises, cut some slices in the top of the dough and place in the oven. Place a pan with hot water below the bread to allow some steam. This helps with the crust and the rise of the bread.
- Bake for 35-40 minutes or until the top is a nice golden brown. If you tap the top and it sounds hollow, it is done.
- Remove the bread from the oven and carefully take the bread loaves out of the pans and let them cool on a wire rack. I like to brush butter to the tops of the loaves while they are still hot. This helps to soften the crust and adds the yummy butter flavor to it.
- Cool completely on a cooling rack and then cut and enjoy! Or slice yourself a piece while it is warm. This cinnamon sugar sourdough bread is amazing!
love cinnamon?
Sourdough Cinnamon Rolls
This sourdough cinnamon rolls is another great recipe that you can enjoy! I love cinnamon desserts and these are my favorite! Click below for the recipe
We love to use this to make french toast too! Especially after a few days if it hasn’t been eaten, however I rarely have that issue! The swirl of cinnamon elevates french toast in an indescribable way.
This sourdough cinnamon swirl bread is the perfect treat fresh out of the oven, room temperature, or toasted. Its an amazing way to enjoy sourdough. True sourdough like this without commercial yeast is something I can actually enjoy!
Don’t forget to pin this for later!
This looks so good!! I’m trying it now. But I’m a little confused on step 7. I’m a visual person and would love photos for process. Hopefully I don’t mess it up too much lol.
We loved this! I’m making it today. I will make one loaf cinnamon, the 2nd sandwich bread, and 2 smaller loaves shaped a boule to use as a bread and oil appetizer. I really like that I can get it all done in one day when I have a busy week.
I’m so sad!! This is my second attempt and it’s still doughy!! I tapped and it was hollow usually my oven cooks fast!! So I may try no water in the pan next time and try that. I only did one loaf each time and I really want to get it right!!!
Did you bake it in a loaf pan or a dutch oven?
I have made this recipe 3 times now and it is AMAZING! I usually leave one or two loaves plain and add the cinnamon mix to the other. The cinnamon loaf is so good! Love how light the bread turns out! Definitely a keeper!
So bulk rise to double, shape and rise double again? How long should that second rise take?
Excited to try this! You should include pictures of how you spread the cinnamon sugar mixture and fold the dough. The directions are a bit confusing.
this was so good, i’m 18 yrs old trying all these bread recipes and i was really excited for this one (i’ve failed sourdough bread twice) but this time i nailed it lol. Thank youu!! It is so good, but question
… shld it go in the fridge or stay out on the counter in room temp
Please help! I feel like my dough is not rising very much and I my dough is so sticky after 6+ hours. What am I doing wrong?
I’m new to sourdough and made this yesterday. It was sooo delicious. Now after it fermits for 4 to 6 hours and I put it out to roll into a rectangle, how sticky should it be. Mine was hard to handle. Should I put down more flour durring this process? I found a lot of it stuck to my hands. Which I know sourdough is quite sticky. It looked so promising durring stretch n folds. Just wondering if I may have done something wrong. I did went my hands when doing my folds. I have more on the go this morning, it is quite lovely. ????
This was absolutely delicious! The ooey gooey center and the texture of the bread was so good. My family loved it! Next time i am hoping there is enough left so we can try french toast!
I let this cinnamon bread sit in frig overnight. Do I let it rise before baking?
Thanks
Yes
I cut this recipe in half and made one boule. I followed the recipe exactly and during my stretch and folds, the dough was very sticky (unworkable sticky). I added more flour and with each round of stretch and folds I added flour. Easily probably 100-150 grams in addition to what the recipe called for. I skipped the initial bulk fermentation and put it in the fridge over night. The next day, it was much better to work with. I stretched it out, did the cinnamon and brown sugar, folded it, shaped it and let it sit out for about 4-5 hours. There was so much liquid I guess from the brown sugar. I was for sure that this bread was going to be a dud. I put it in my Dutch oven with the lid on at 425 for 25 mins, took the lid off and baked for another 15 minutes. It turned out beautifully, smelled amazing and tastes even better! My kids absolutely love it. It’s definitely a make again. Wish I could post a picture.
This is my first review I’ve ever written on a recipe because this bread is THAT good. Do yourself a favor and make it today, it’s amazing!
This is my first review I’ve ever written on a recipe because this bread is THAT good. Do yourself a favor and make this today, you won’t be disappointed!
Three hundred grams of starter? Is that a typo? I’ve never seen more than 100 in a loaf
This makes three loaves
A delicious recipe my 12 year old son loved and I will be making again.
I’ve made the original sourdough sandwich bread recipe from here and it was so amazing, that next I had to try this sweet version. It did not disappoint. This will be my go to recipe for any future sandwich bread. Superb and seems almost foolproof!
Is it possible to cut recipe in half for one large loaf? I pretty much never need three loaves of bread ????
Yes!
How do you add the biscoff spread an an optional add in?
I heat it for 30 seconds in the microwave and then spread it on the dough when it is shaped into a rectangle, and then roll and shape the dough into a loaf
The recipe turned out three beautiful loaves of cinnamon bread! The only trouble I had was with the instructions to fold in thirds and then apply more cinnamon and brown sugar and fold into itself. I did what I thought was meant and made sure seem side down. Delicious!
Hello I have made recipe like you have in one day and was delicious. But do you think can I let bulk ferment on the counter top overnight? And than roll out and bake in the morning?
This is what I do!
Family favorite. Thank you for sharing your recipe!
What size loaf pans are you using to make these three loaves? Looks great and would love to try.
3 by 4 by 8 inch pans
This was such a good bread! I was a little worried because I usually follow a recipe to the T on my first try but it came out so perfect and soft. My substitution was for the stretch and folds, after mixing, I let it sit for 20 minutes then, using the dough hook, let my stand mixer run on 2 for 15 minutes. It was a little stickier than I expected but that did not affect the rise at all and by the end of the 1st bf it had become less sticky and easier to manage. Oh! I also added raisins!
I’m trying to perfect my sourdough skills, this recipe was amazing! Followed the recipe perfectly except I had to put the dough in the fridge after the stretch and folds because I didn’t want it to overproof on the counter overnight. So I just took it out in the morning and continued the next steps. Loaves came out high and fluffy, cinnamon loaf was spectacular!
I’m new to sourdough bread making and would like to try making this. What size pan do you use?
i use 3 pans that are 3 by 4 by 8inch
HI , this looks great, can i just cut the recipe in half to make just one loaf? thanks
yes
Amazing ???????????????? u
This recipe is great! I made it last minute yesterday and stayed up late to bake so I was a bit rushed, but that was my own fault. I only had enough starter for half the amount so I divided the recipe in half. I will continue to try it and perfect it for my family.
I love this recipe! I am still new to sourdough but this recipe has turned our perfect taste wise. Thank you for sharing!
I would love to make this recipe. Can I use the stand mixer instead of kneading? If yes how long?
This is by far one of the best sourdough breads I’ve ever made. 10/10 perfection. New favorite!
This bread tasted amazing. It was really soft and had great flavor!
I had really large holes around my sugar and cinnamon layers though. Could you tell me where I went wrong? I’d love to make it again without the holes.
Thank you for your help!
This recipe looks so good! I have 3 loaves doing the final rise but I think that it will be great!
Right now, I am giving it a 5 ! I will post once the bread is done!????
I LOVE THIS FLAVOR COMBO! At first I was nervous it wouldn’t turn out like the pics. It was more “wet” than my other recipes but I kept my faith. It is delicious and gorgeous! I was able to make this in ONE DAY! The whole loaf is already gone.
Is there a way to adapt this so I can use dry yeast instead of starter? I am new to sourdough and haven’t started my starter yet.
You could try adding 2 tbsp of yeast.
This bread is so good. Recipe was easy to follow. I will be making again.
I made 2 loafs with this recipe, but they were raw in center :/. Sounded hollow tho and the outside was pretty dark. Any suggestions.
They may need longer bulk fermentation. Did it rise enough during your initial bulk fermentation?
This recipe is a keeper! Absolutely one of the best breads I’ve ever baked since starting my sourdough journey. Very moist with a delicious cinnamon sweetness, I will be making this again very soon. It makes 2 nice sized loaves, perfect for sharing!
I’ve made this recipe a few times now, and it is amazing!! I only need some willpower so I don’t eat an entire loaf in one day!! Thank you for such a great and fun recipe!
I love to slice, freeze this bread and pop it in the toaster. So good! Can this recipe be made into cinnamon rolls????
This recipe is so easy and delicious! It comes out amazing every time. I love that this recipe makes two loaves- one plain and one cinnamon. I mix all ingredients and do stretch and folds before bed and let it proof overnight in a cold oven, in the morning it’s doubled and ready to make the loaves- this has been great for me. Very versatile! So easy! So delicious!
I’m on step 4‐ it’s proofing in the fridge overnight. Is this replacing the 4-6 hour rise, or will I need to let it set out tomorrow before shaping?
Let it sit out before shaping
I love this recipe. I’m not sure what I’m doing wrong in the shaping of the bread, the cinnamon is mostly at the bottom and it creates a soggy almost not cooked texture.
Very happy with this recipe!!! It made two really large loaves, so I’m going to split into 3 next time. I froze both and pull them out when I’m craving something delicious!
Thanks for the recipe!
This my GO TO cinnamon bread! I make it for myself, family and friends. It is an absolute hit! I add raisins for those who like them. I love that you can easily make it in a day. Highly recommend ☺️
Could you update the time on step 7 to list how long it’s supposed to take for the bread to rise again? I had no idea, I’m in my first week of sourdough baking. I went to bed and left one on the counter and put one in the fridge since I wasn’t sure how long it would take, and after a few hours got up and put the one on the counter in the fridge, it had definitely doubled! But the one in the fridge I let sit out at room temp for an hour before baking, it hadn’t risen as much. They both baked up fine though. I definitely want more swirl next time.
Hi I’m really excited to try this. How long does it take the dough to double after you add the brown sugar.
This was a really easy yummy bread! Already making a second batch days after making the first!
Love this bread! I add 15% whole wheat for my husband, but it’s great white bread and the cinnamon makes amazing French toast!!
Can this be baked in a loaf pan?
yes
I just made this and it turned out absolutely amazing! Definitely a permanent at my house!
My friends and I love this recipe so much, thanks for sharing! 🙂
It would be helpful if you added photos or a video of how you did the swirl folds, Mine had a pathetic swirl but I thought I did it correctly. I’m trying again 2 weeks alter and hoping for more throughout.
Excellent! Brought it to someone’s house. It was a hit with honey whipped butter.
Ugh I just realized I put in Unbleached all purpose flour. Have you done it? Will it turn out?
yes it will be fine!
This bread is wonderful! Of course I had a slice while it was still warm but popping a slice into the toaster was just as good. Also made French toast and it was so good! This recipe will be added to my regular sourdough routine for sharing with my children and grandchildren.
Do you cover the dough while it’s baking?
No I do not
I am making it again!! I made it a couple days ago and kept one loaf and gave one away. My husband who doesn’t eat sweets very often, eats 2 pieces a day!!! It’s delicious!
This was a great recipe. The dough was a little soft and loose to work with, but the resulting bread was amazing. Very soft, light and airy, with the perfect amount of cinnamon sugar. 10/10
This was absolutely incredible! I had to bake a little bit longer, because I used glass pans. The dough is so dreamy to work with. Highly recommend!!!
Wonderful! This bread is now a regular in baking for my grandchildren.
How long was your second rise?
1-2 hours
This bread is absolutely amazing! I made french toast with it and OMG was it amazing!!
Delicious! It came out looking exactly as pictured.
I have been baking sourdough for 3 years and have tried to find an uncomplicated recipe that is delicious! This is it!!! AMAZING! I made two cinnamon and sugar loaves and one dill and cheddar cheese! All delicious! This will be my go to recipe! Honestly it’s the BEST!
Yum!!
My kids and I are absolutely obsessed with this recipe! So wonderful!
This is so yummy! I need to practice this more to master the swirl but the flavor is so good. Thank you!
Made this wonderful bread today and it’s difficult to quit snacking on it. The recipe is easy to follow even for a sourdough beginner like me! Thanks
What if I only have 1 bread pan? Could I use my Dutch over for the other loaf or could I take turns using the bread pan?
Yes definitely
The bread is delicious! Is there a trick to keeping all the sugar and cinnamon goodness inside the bread? A lot of mine leaked out.
What size pans are you using for the 3 loaves? This recipe looks delicious – just want to make sure I have what I need before I attempt 🙂
I use 3 by 4 by 8 inch pans
Awesome recipe!!! I spit into 3 loafs and they came out huge and delicious. I gave 2 loafs to my neighbors and they all came outside and thanked me again saying that was the best cinnamon bread they’ve ever had!!! Even one of the kids were licking their fingers!!! I will be making this many more times in the future!!!
Great recipe! Thank you so much for posting! I made the 1x recipe and used three bread loaf pans at 27 minutes bake time. So good!
I get raves when I make this and take it to family functions!
Seriously the softest and most delicious bread!
Hands down no fail, delicious recipe. Super versatile. I add raisens sometimes or walnuts. Thank you for this!
Glad you liked it!
What size loaf pans do you use? For 2 loaves and for 3 loaves?
I used 9 by 3 by 2.75 inch pans