Cinnamon Sugar Sourdough Bread

Cinnamon Sugar Sourdough Bread is a delightful twist on classic sourdough. This bread combines the tangy goodness of sourdough with sweet and warm cinnamon sugar. It’s perfect for breakfast, a snack, or even dessert. The delightful aroma that fills your kitchen while baking will make your mouth water.

Why Make This Recipe

Making Cinnamon Sugar Sourdough Bread is a rewarding experience. Not only do you get to enjoy the satisfaction of baking your own bread, but you also create something delicious and comforting for your family and friends. Plus, the natural fermentation of sourdough enhances the flavor and texture, making every slice a little piece of heaven.

How to Make Cinnamon Sugar Sourdough Bread

Ingredients

• 1 ¼ cups + 2 tablespoons (330 grams) warm water (80-90℉)
• ½ cup (100 grams) active sourdough starter (or “fresh” discard (1-2 days old))
• 4 cups + 3 tablespoons (500 grams) bread flour
• 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt (for Morton’s brand or table salt, use 1 ¾ teaspoons or weigh in grams)
• ¼ cup (50 grams) granulated sugar
• 1 tablespoon all-purpose or bread flour
• 2 teaspoons ground cinnamon (plus more for dusting proofing basket (optional))
• Rice flour (for dusting proofing basket)
• 2 ice cubes (for steam)

Directions

1. Feed your sourdough starter 6–12 hours before starting so it’s active, bubbly, and doubled in size (closer to 6 hours in a warm kitchen, up to 12 in a cooler one).
2. In a large mixing bowl, whisk together warm water and the active starter. Add the bread flour and salt, mixing until a rough dough forms. Cover and let rest for 20 minutes.
3. With lightly damp hands, do one set of stretch-and-folds: lift one edge, stretch it up as far as it will go without tearing, and fold it over to the opposite side. Rotate the bowl 90° and repeat around all four sides. Gather into a rough ball and place seam-side down back in the bowl. Cover and rest 20 minutes. Repeat 3 more times (4 sets total), resting 20 minutes between sets.
4. Cover the bowl and let the dough rise at room temperature until doubled, puffy, and full of bubbles—this may take 4–12 hours or more depending on your kitchen temperature, dough temperature, and starter strength. A straight-sided container makes it easier to track the rise.
5. In a small bowl, mix together the sugar, flour, and cinnamon. Set aside.
6. Turn the dough out onto a lightly floured surface and stretch gently into a rectangle. Sprinkle half of the cinnamon sugar over the surface. Fold one long edge toward the center, sprinkle on ¼ of the cinnamon sugar, then fold the opposite edge over. Add the remaining sugar mixture before folding the short edges in, like a letter. Flip seam-side down on the counter and gently round into a ball.
7. Place the dough seam-side up in a rice flour–dusted proofing basket (add a little dusting of cinnamon to the basket if you like). Pinch seams closed if needed. Cover and refrigerate overnight for 12–16 hours.
8. The next day, place a Dutch oven with its lid inside your oven and preheat to 450°F. Let it heat an additional 30–45 minutes once the oven reaches temperature.
9. Flip the dough onto parchment or a bread sling, score the top as desired, then carefully transfer to the hot Dutch oven. Drop in 2 ice cubes for steam and cover quickly with the lid. Bake 40 minutes covered, then uncover and bake another 5–10 minutes.
10. Let the bread cool on a wire rack for at least 2 hours before slicing.

How to Serve Cinnamon Sugar Sourdough Bread

Cinnamon Sugar Sourdough Bread is delicious on its own, but you can elevate it even more. Try serving it warm with butter or cream cheese. It also pairs nicely with a cup of coffee or tea, making it a great choice for breakfast or brunch. You can also toast slices for an extra crunch.

How to Store Cinnamon Sugar Sourdough Bread

To keep your bread fresh, store it in a paper bag at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the freezer for up to a month. When ready to eat, simply thaw it at room temperature.

Tips to Make Cinnamon Sugar Sourdough Bread

• Make sure your sourdough starter is active to ensure good rising.
• Use a kitchen scale for the most accurate measurements.
• Feel free to experiment with different spices in the sugar mixture, like nutmeg or allspice, for a unique flavor.

Variation

For a different twist, consider adding chopped nuts or raisins with the cinnamon sugar mix. This will give your bread an added texture and flavor.

FAQs

Q: Can I use all-purpose flour instead of bread flour?

A: Yes, you can use all-purpose flour, but bread flour gives the loaf a chewier texture and better rise.

Q: How can I tell if my bread is done baking?

A: The bread is done when it sounds hollow when tapped or when the internal temperature reaches around 200°F (93°C).

Q: What should I do if my dough isn’t rising?

A: Make sure your sourdough starter is active and bubbly. If your kitchen is cold, try finding a warmer spot for the dough to rise. Be patient; sometimes it takes longer than expected.

Cinnamon Sugar Sourdough Bread

A delightful twist on classic sourdough with sweet and warm cinnamon sugar, perfect for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 10 hours hrs

Course Breakfast, Dessert, Snack

Cuisine American, Baking

Servings 8 servings

Calories 190 kcal

Ingredients

  

Main Ingredients

• 1 ¼ cups 1 ¼ cups warm water (80-90℉)
• ½ cup ½ cup active sourdough starter (or ‘fresh’ discard (1-2 days old))
• 4 cups 4 cups bread flour
• 3 ½ teaspoons 3 ½ teaspoons Diamond Crystal Kosher Salt (for Morton’s brand or table salt, use 1 ¾ teaspoons)
• ¼ cup ¼ cup granulated sugar
• 1 tablespoon 1 tablespoon all-purpose or bread flour
• 2 teaspoons 2 teaspoons ground cinnamon (plus more for dusting proofing basket)
• 2 ice cubes 2 ice cubes (for steam)

For Dusting

• Rice flour (for dusting proofing basket)

Instructions

 

Preparation

• Feed your sourdough starter 6–12 hours before starting so it’s active, bubbly, and doubled in size.
• In a large mixing bowl, whisk together warm water and the active starter.
• Add the bread flour and salt, mixing until a rough dough forms. Cover and let rest for 20 minutes.
• With lightly damp hands, do one set of stretch-and-folds, rotating the bowl after each stretch.
• Repeat stretch-and-fold 3 more times (4 sets total), resting 20 minutes between sets.
• Let the dough rise at room temperature until doubled, puffy, and full of bubbles—this may take 4–12 hours.
• In a small bowl, mix together the sugar, flour, and cinnamon. Set aside.

Shaping and Refrigeration

• Turn the dough out onto a lightly floured surface and sprinkle half of the cinnamon sugar over the surface.
• Fold one long edge toward the center, then sprinkle on ¼ of the cinnamon sugar and fold the opposite edge over.
• Add the remaining sugar mixture before folding the short edges in, like a letter.
• Place the dough seam-side up in a rice flour–dusted proofing basket. Cover and refrigerate overnight for 12–16 hours.

Baking

• Preheat your oven to 450°F, placing a Dutch oven with its lid inside to heat.
• Flip the dough onto parchment, score the top, and transfer to the hot Dutch oven.
• Drop in 2 ice cubes for steam and cover with the lid.
• Bake for 40 minutes covered, then uncover and bake another 5–10 minutes.
• Let the bread cool on a wire rack for at least 2 hours before slicing.

Notes

For serving, try with butter or cream cheese. To store, keep in a paper bag at room temperature for up to three days, or in the freezer for up to a month.

Keyword Baking, Cinnamon Sugar Bread, Comfort Food, Homemade Bread, Sourdough Bread