Sourdough Cinnamon Sugar Bread
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This sourdough cinnamon sugar bread is a soft, naturally fermented artisan loaf swirled with layers of warm cinnamon and brown sugar for the perfect balance of tangy and sweet. Baked in a Dutch oven for a crisp crust and tender crumb, this homemade sourdough loaf is perfect for breakfast, brunch, or a cozy treat with butter.
My kids can walk in the house and know immediately that I’m making this bread, and they get *so* excited! This sourdough brown sugar cinnamon bread doesn’t last long in our house. It’s perfect warm out of the oven with a pat of butter on it.
However, if yours does happen to make it past the initial “fresh-out-of-the-oven” phase, I recommend using it to make French toast with! It is the perfect bread for it.
An important disclaimer about incorporating brown sugar and cinnamon into your bread dough:
The brown sugar can draw out excess moisture, which could result in leaks if you’re not careful.
To avoid the leading, I sprinkle the cinnamon sugar on the dough leaving about an inch around the border. This gives the opportunity to pinch the dough together and create a “seal” to ensure all the ingredients stay in the bread!
Additionally, you can add 1 teaspoon of flour to your cinnamon sugar mixture. This acts as a stabilizer and helps prevent a syrup that spills out of your bread. It’s important to be very careful with the dough as you’re shaping it to avoid any rips and tears.
Love baking sourdough bread? Check these sourdough loaves out!
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- sourdough pumpkin swirl bread
- sourdough jalapeno cheddar bread
- sourdough marble rye bread
Ingredients
- Active sourdough starter – you’ll want to make sure that your sourdough starter is active, bubbly, and at peak.
- Water
- Bread flour
- Salt
- Ground cinnamon
- Brown sugar
- Additonal flour (optional) – Adding 1 teaspoon of flour to your cinnamon sugar mixture can act as a stabilizer in your bread and prevent it from becoming syrupy and leaking out.
Step-By-Step Instructions
Mix the Dough
Combine sourdough starter, water, bread flour, and salt in a large bowl. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 30 minutes.
Stretch and Fold
Perform 3–4 sets of stretch and folds, spaced 30 minutes apart. To do this, grab one side of the dough, stretch it upward, and fold it over the center. Rotate and repeat on all sides until the dough becomes smooth and elastic.
Bulk Fermentation
Cover the dough and let it bulk ferment 4–6 hours at room temperature until it looks puffy and airy.
Prepare Cinnamon Sugar Filling
Mix ground cinnamon and brown sugar in a small bowl. This is the time to add the flour if you wish to do so as well.
Shape and Layer Filling
Turn dough onto a floured surface and stretch into a rectangle.
Sprinkle slightly over half of the cinnamon sugar, leaving 1 inch around edges.
Fold one-third of the dough toward the center.
Sprinkle half of the remaining cinnamon sugar, again leaving edges clear.
Fold the remaining third over and add the rest of the filling.
Roll the dough gently into a loaf and pinch seams to seal.
Form a Tight Ball
Place your hands around the loaf, gently push away and pull toward you in a circular motion to create surface tension without tearing the dough.
Cold Ferment
Place dough seam side up in a floured banneton. Cover and refrigerate 8–24 hours.
Preheat Oven
Preheat your Dutch oven to 450°F (232°C) for 30–60 minutes.
Score and Bake
Turn dough seam side down onto parchment paper or bread sling. Score the top with a sharp blade.
Bake with the lid on for 30 minutes.
Bake uncovered 15 minutes until internal temperature reaches 205°F (96°C).
Helpful Tips for Making This The Best Loaf Yet
- Use an active, bubbly starter – Make sure your sourdough starter has doubled and is full of bubbles before mixing; this ensures a good rise and flavor.
- Don’t rush the bulk fermentation – The dough should be puffy and airy before shaping. Depending on your kitchen temperature, 4–6 hours is typical.
- Keep cinnamon sugar away from edges – When layering, leave about an inch of dough around the edges free of filling to prevent leaking during baking.
- Layer carefully – Spread the sugar evenly, folding gently to keep the swirls defined without tearing the dough.
- Create good surface tension – When shaping the loaf, push and pull the dough in a circular motion to form a tight ball; this helps with oven spring and a smooth crust.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale (recommended for accuracy)
- Bench scraper (optional, for handling dough)
- Dough whisk or spoon
- Clean work surface
- Banneton or well-floured bowl
- Parchment paper or bread sling
- Dutch oven with lid
- Sharp blade or bread lame
- Oven mitts
- Cooling rack
Storage
Room Temperature: Keep the cooled bread in a bread bag or loosely wrapped in a clean kitchen towel for 1–2 days to maintain crust texture.
Freezer: Slice the loaf, wrap tightly in plastic wrap or foil, and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or toast slices directly from frozen.
Reheating: Warm slices in a toaster or oven at 350°F (175°C) for 5–10 minutes to refresh the crust and flavor.
Sourdough Cinnamon Sugar Bread
Ingredients
- 125 g active sourdough starter ½ cup
- 330 g water 1⅓ cups
- 500 g bread flour about 4 cups
- 10 g salt 1¾ teaspoons
- 8 g ground cinnamon 1.5 tablespoons
- 60 g brown sugar ¼ cup
- 3 g bread flour or all-purpose flour 1 teaspoon, this is optional to add with the cinnamon sugar mixture to act as a stabilizer to help prevent leaking.
Instructions
Mix the Dough
- In a large mixing bowl, combine the sourdough starter, water, bread flour, and salt. Mix until no dry flour remains and a shaggy dough forms. Cover the bowl and allow the dough to rest for 30 minutes.
Stretch and Fold
- After the rest period, begin strengthening the dough with stretch and folds. Perform 3–4 sets, spacing them about 30 minutes apart. To do this, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on all sides.
Bulk Fermentation
- After completing the stretch and folds, cover the dough and allow it to continue bulk fermenting at room temperature until it has risen and looks puffy and airy. Total bulk fermentation time is typically 4–6 hours, depending on the temperature of your kitchen.
Prepare the Cinnamon Sugar Filling
- In a small bowl, mix together the ground cinnamon and brown sugar until well combined. You can add the 1 teaspoon of flour here as well (optional). This helps prevent the mixture from turning into a syrup that leaks.
Shape with Cinnamon Sugar Layers
- Turn the dough onto a lightly floured surface and gently stretch it into a large rectangle.
- Sprinkle a little over half of the cinnamon sugar mixture evenly over the dough, leaving about 1 inch around the outer edges. Keeping the filling away from the edges helps prevent it from leaking out during baking.
- Fold one-third of the dough toward the center of the rectangle. Sprinkle half of the remaining cinnamon sugar mixture over the folded dough, again leaving space around the edges.
- Fold the remaining third of the dough over the top and sprinkle with the rest of the cinnamon sugar mixture.
- Starting from one end, gently roll the dough into a loaf shape. Pinch the seams along the sides to seal.
- Next, tighten the dough by placing your hands around it and gently pushing the dough away from you and pulling it back toward you in a circular motion to create a tight ball. Be careful not to tear the dough.
Cold Ferment
- Place the dough seam side up into a well-floured banneton basket. Cover and transfer to the refrigerator to cold ferment for 8–24 hours.
Preheat the Oven
- The next day, place your Dutch oven in the oven and preheat to 450°F (232°C) for 30–60 minutes.
Score and Bake
- Turn the dough seam side down onto parchment paper or a bread sling. (Using both is helpful in case any cinnamon sugar leaks out during baking.)
- Score the top of the loaf with a sharp blade or bread lame.
- Carefully transfer the dough into the hot Dutch oven.
Bake:
- 30 minutes covered
- 15 minutes uncovered
- The bread is done when the crust is deep golden brown and the internal temperature reaches about 205°F (96°C).
Cool Before Slicing
- Transfer the loaf to a wire rack and allow it to cool for about 1 hour before slicing and serving.
This recipe is a true winner!! Let me know what you think of it if you make it!