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Why This Cinnamon Sourdough Bread Will Change Your Breakfast Game Forever
There’s something magical about the moment when the aroma of cinnamon and freshly baked bread starts wafting through your home. It’s like a warm hug for your senses. The first time I baked this cinnamon sourdough bread, my teenager (who normally sleeps until noon on weekends) actually appeared in the kitchen before 9 AM, drawn by the irresistible scent.
That’s the power of this recipe.
This isn’t just any cinnamon sourdough bread recipe – it’s the perfect marriage of tangy sourdough and sweet, warm cinnamon swirls. The contrast between the slightly sour bread and the sweet spiced filling creates a flavor profile that store-bought cinnamon bread simply can’t match.
Whether you’re a sourdough veteran or just getting started with your first starter, I’ve designed this recipe to be approachable yet impressive. The techniques are straightforward, the ingredients simple, and the results consistently delicious.
Let’s dive into creating a loaf that will have everyone asking for seconds!
What You’ll Need for Your Cinnamon Sourdough Bread
For the Dough:
- 500g bread flour (about 4 cups)
- 350g water (1½ cups)
- 100g active sourdough starter (½ cup)
- 10g salt (about 1½ teaspoons)
- 25g unsalted butter, softened (about 2 tablespoons)
- 20g honey or maple syrup (1 tablespoon)
For the Cinnamon Filling:
- 100g brown sugar (½ cup packed)
- 15g cinnamon (about 2 tablespoons)
- 60g unsalted butter, softened (¼ cup)
- Pinch of salt
Optional Add-ins:
- 100g raisins, soaked in warm water for 10 minutes and drained
- 50g chopped walnuts or pecans
- Zest of one orange for a citrusy twist
Equipment You’ll Want to Have Ready
- Large mixing bowl
- Bench scraper
- Kitchen scale (highly recommended for consistent results)
- Loaf pan (9×5 inch works best)
- Parchment paper
- Pastry brush
- Sharp knife or bread lame for scoring
- Cooling rack
The Perfect Timeline for Your Cinnamon Sourdough Bread
One of the most common questions I get about any sourdough bread recipe is about timing. Let me break down a schedule that works well for this cinnamon sourdough bread:
Day 1 Evening (8-9 PM):
- Feed your sourdough starter so it’s active and bubbly for tomorrow
Day 2 Morning (8-9 AM):
- Mix the dough
- Let it rest for initial fermentation
Day 2 Afternoon (2-3 PM):
- Shape the dough with cinnamon filling
- Place in loaf pan for final rise
Day 2 Evening (5-6 PM):
- Bake your beautiful cinnamon sourdough bread
- Cool and enjoy!
This timeline can be adjusted based on your schedule and how warm your kitchen is. Remember, sourdough is flexible!
Step-by-Step Instructions for Heavenly Cinnamon Sourdough Bread
Step 1: Create Your Dough Base
In a large bowl, combine the water and active sourdough starter, stirring until the starter is mostly dissolved. Add the honey or maple syrup and mix well.
Add the flour and mix until no dry spots remain. Let this shaggy dough rest for 30 minutes – this autolyse period allows the flour to fully hydrate and starts developing those amazing gluten strands.
After the rest, add the salt and softened butter. Work them into the dough with your hands, squeezing and folding until fully incorporated. The dough will be slightly sticky but should start to feel smooth.
Step 2: Develop the Dough Structure
Now comes the fun part – developing that gorgeous structure that will give your cinnamon sourdough bread its perfect texture.
Instead of traditional kneading, we’ll use a stretch and fold technique. Every 30 minutes for the next 2-3 hours, perform a set of stretches and folds: grab one side of the dough, stretch it up and fold it over the center. Rotate the bowl 90 degrees and repeat until you’ve gone around the entire dough ball.
After 3-4 sets of stretch and folds, your dough should feel stronger and more elastic. Let it continue to bulk ferment until it has increased in volume by about 50% – this usually takes 4-6 hours in a 75°F kitchen.
Step 3: Prepare Your Cinnamon Filling
While your dough is fermenting, mix the brown sugar, cinnamon, softened butter, and pinch of salt in a small bowl until it forms a spreadable paste. Set this aside at room temperature so it stays soft and easy to spread.
If you’re adding raisins, now is a good time to soak them in warm water. This plumps them up and prevents them from pulling moisture from your dough.
Step 4: Shape Your Cinnamon Sourdough Bread
Once your dough has completed its bulk fermentation, gently turn it out onto a lightly floured surface. Press it into a rectangle about 9×12 inches.
Using a pastry brush or the back of a spoon, spread the cinnamon filling evenly across the dough, leaving about a 1-inch border at the top edge.
If you’re using raisins or nuts, sprinkle them evenly over the cinnamon filling.
Starting from the bottom edge, tightly roll the dough toward the top, creating a log. Pinch the seam and ends to seal.
Step 5: Final Rise and Preparation for Baking
Line your loaf pan with parchment paper for easy removal. Place your shaped cinnamon sourdough loaf seam-side down in the pan.
Cover the pan with a clean kitchen towel or plastic wrap and let it rise at room temperature for 2-3 hours, or until the dough has puffed up and fills the pan nicely. The dough should look puffy and if you gently press it with your finger, the indentation should slowly spring back.
Toward the end of this rise, preheat your oven to 425°F (220°C).
Step 6: Bake to Perfection
Just before baking, you can brush the top of your loaf with a little milk or beaten egg for a lovely shine, though this is optional.
Score the top of your loaf with a sharp knife or bread lame to allow for expansion during baking.
Place the loaf in the preheated oven and immediately reduce the temperature to 375°F (190°C). This initial high heat helps with “oven spring” – that beautiful rise that happens in the first few minutes of baking.
Bake for 40-45 minutes, until the top is golden brown and the loaf sounds hollow when tapped on the bottom. If you have a digital thermometer, the internal temperature should read around 200°F (93°C).
Step 7: The Hardest Part – Cooling
I know it’s tempting to slice into your gorgeous cinnamon sourdough bread right away, but resist! Transfer your loaf to a cooling rack and let it cool for at least 1-2 hours before slicing.
This cooling period is crucial – it allows the crumb structure to set and the flavors to develop. Cutting too soon can make your bread gummy and can cause the beautiful swirl to collapse.
Making Your Cinnamon Sourdough Bread Unique
Add-ins That Elevate Your Loaf
The basic cinnamon sourdough bread is amazing on its own, but why not get creative? Here are some of my favorite variations:
- Chocolate Chip Cinnamon: Add 1/2 cup of mini chocolate chips to your cinnamon filling for a chocolate lover’s dream.
- Orange Cinnamon: Add the zest of one orange to your dough and a tablespoon of orange juice to your filling for a bright, citrusy twist.
- Apple Cinnamon: Fold in 1 cup of finely diced apples (patted dry) with your cinnamon filling for an autumn-inspired treat.
- Nutty Cinnamon: Add 1/2 cup of chopped pecans, walnuts, or almonds to your filling for extra texture and flavor.
Adjusting the Sweetness Level
One of the beauties of making your own cinnamon sourdough bread is controlling exactly how sweet it is:
- For a more subtle sweetness, reduce the brown sugar to 1/3 cup.
- For an extra decadent loaf, drizzle a simple glaze of powdered sugar and milk over the cooled bread.
- If you prefer natural sweeteners, replace the brown sugar with coconut sugar or date sugar for a different flavor profile.
Troubleshooting Your Cinnamon Sourdough Bread
Why Did My Filling Leak Out?
If your beautiful swirl turned into a sugary puddle at the bottom of your pan, it might be because:
- The filling was spread too close to the edges
- The roll wasn’t tight enough
- The seam wasn’t properly sealed
Next time, leave a clear border, roll tightly, and firmly pinch that seam closed.
My Bread Didn’t Rise Much
Sourdough can be sensitive to temperature and timing. If your loaf seems dense:
- Your starter might not have been active enough – make sure it doubles in size before using
- The bulk fermentation or final rise was too short
- Your kitchen was too cold – try finding a warmer spot for rising
The Middle Is Gummy
Finding a raw spot in the center of your cinnamon sourdough bread is disappointing. This could be caused by:
- Underbaking – use a thermometer to ensure the center reaches 200°F
- Cutting the bread while it was still warm
- Too much filling creating a dense, wet center
Storing and Serving Your Cinnamon Sourdough Bread
This cinnamon sourdough bread stays fresh at room temperature in an airtight container or bread bag for 3-4 days. For longer storage, slice the entire loaf and freeze it with parchment paper between slices for easy toasting.
My favorite ways to enjoy this bread:
- Toasted with a pat of salted butter
- As the base for an extraordinary French toast
- Transformed into bread pudding when it’s a few days old
- Simply eaten plain as an afternoon snack with coffee or tea
Why This Easy Cinnamon Sourdough Bread Recipe Works Every Time
What makes this recipe special is the balance between the tangy sourdough and sweet cinnamon filling. The long fermentation develops complex flavors in the bread, while the butter in both the dough and filling creates a tender crumb.
The technique of rolling the cinnamon filling into the dough creates those beautiful swirls that make each slice a work of art. And unlike commercial cinnamon breads, your homemade version contains no preservatives or artificial flavors – just wholesome ingredients coming together to create something magical.
Frequently Asked Questions About Cinnamon Sourdough Bread
Can I make this bread without a sourdough starter?
While you won’t get the same tangy flavor or texture, you can adapt this to use commercial yeast. Replace the starter with 2¼ teaspoons of active dry yeast dissolved in the water, and reduce the bulk fermentation time to 1-2 hours.
Can I make this recipe with whole wheat flour?
Absolutely! Start by replacing just 25% of the bread flour with whole wheat, and adjust the water as needed (whole wheat absorbs more moisture). For a 100% whole wheat version, you’ll need to increase the water by about 50g and expect a denser final loaf.
How do I know when my sourdough is properly fermented?
Look for a 30-50% increase in volume, a slightly domed surface with a few bubbles, and a dough that feels puffy and alive. Overfermentation will make the dough slack and difficult to shape.
Can I prepare this dough the night before and bake in the morning?
Yes! Shape your loaf with the cinnamon filling, place it in the pan, then immediately refrigerate overnight. The cold temperature will slow fermentation. In the morning, let it sit at room temperature for 1-2 hours before baking.
Why do I need to score the top of the loaf?
Scoring creates a weak point that allows the bread to expand in a controlled way. Without scoring, your loaf might burst unpredictably or not rise as well.
Time to Create Your Own Cinnamon Sourdough Masterpiece!
I hope this recipe inspires you to fire up your oven and get your hands dusty with flour. There’s something deeply satisfying about creating a loaf of cinnamon sourdough bread from scratch – watching your starter bubble with life, smelling that intoxicating aroma of cinnamon and freshly baked bread, and finally slicing into those perfect swirls.
Remember, sourdough baking is part science, part art, and always a journey. Each loaf teaches you something new, and even “imperfect” loaves are usually delicious!
Have you tried making cinnamon sourdough bread before? I’d love to hear about your experiences in the comments below. What variations have you tried? Any challenges you’ve faced? Or share a photo of your beautiful creation – nothing makes me happier than seeing your baking successes!
Until next time, happy baking and may your sourdough always rise to the occasion!
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