Sourdough Cinnamon Bread with Cinnamon Sugar Butter

Sourdough Cinnamon Bread with a homemade cinnamon sugar butter – what could be better? Cozy and delicious, this recipe is tried and true and makes the perfect morning loaf or gift for a friend. You need this recipe in your sourdough lineup!

I have been making this sourdough cinnamon bread for years now using my sourdough sandwich bread recipe, however I had not thought to add it to the blog until a reader commented that she had done that. I realized there may be others who would enjoy this twist on the sourdough sandwich bread so I decided to give you all my process and recipe!

Also, adding the cinnamon sugar butter to this cinnamon swirl bread is the literal icing on the cake! Brown sugar and cinnamon go perfectly together for this bread, and the sweetness is not overpowering. Just enough sweetness and perfect to bring to friends, serve for brunch, or to have as an afternoon treat!

TOOLS YOU MAY NEED FOR THIS SOURDOUGH CINNAMON BREAD RECIPE:

• Kitchen Scale
• Stand Mixer with dough hook (optional, but makes it SO much easier) or Dough whisk/Large bowl
• Loaf Pan
• Bread knife
• Cooling rack
• Measuring Spoons
• Rolling Pin

How to make Sourdough Cinnamon Bread

Feed the Sourdough Starter

Before you begin making this sourdough cinnamon bread, you will need to make sure your sourdough starter has been fed in the past 4-6 hours and is nice and bubbly, at the peak of its rise. If you don’t have a starter yet, check out my post on how to make your own sourdough starter in just 7 days! And then you, too, can bake your own homemade sourdough bread!

Once the starter is bubbly, you are ready to begin!

Mix Dough & Bulk Rise

Zero out/tare your mixing bowl for your stand mixer on the kitchen scale.

*Zero out just means you place the bowl on the scale, push the zero button, and now the scale has subtracted the weight of the bowl. Set the measurement to grams.

Once you have zeroed out the scale, add 150 grams fed starter, and 230 grams filtered water (room temperature is best) and 30 grams honey. Whisk the wet ingredients together in the bowl.

Zero out the scale again and pour 500 grams of organic bread flour (unbleached all-purpose works as well), 10 grams of salt, 90 grams of room temperature unsalted butter (it’s about 6 Tablespoons).

With the dough hook attachment, mix the dough until well combined and sticky. I usually let it run on low for about 6 minutes to make sure it is really well combined and the dough comes off the sides of the bowl.

If you do not have a stand mixer, you can also mix this by hand or using a dough whisk.

Shape the dough so it forms a little ball, then cover the bowl with plastic wrap and let it sit and rise till the dough has doubled in size. This may take between 10-14 hours depending on temperature. I let the dough rise in my Kitchenaid mixing bowl because it is less dishes and it works great.

Shape Dough & Second Rise

Once the dough has doubled, mix 2 Tablespoons cinnamon and 3 Tablespoons brown sugar in a small bowl, then scoop the dough out onto a lightly floured surface and shape the dough into a rectangle – about 6″ wide x 18″ long.

Sprinkle 3 Tablespoons of the cinnamon sugar mixture all on the dough while it is laid out on your work surface. Save the rest of the cinnamon sugar for the butter.

Begin to roll the dough starting with the short end, tucking and pinching the outside edges as you go to make a log. Place the dough in an oiled loaf pan- I use coconut oil or butter to coat the pan.

Cover the loaf pan with a lightweight tea towel and let sit/rise for another 2-4 hours until it has doubled. Again, this time will depend on your house temperature. Cooler means slower rise, warm and it will rise quicker.

Bake Sourdough Cinnamon Bread & Mix Cinnamon Sugar Butter

Once it has doubled, set your oven to 375℉. Bake the bread for 45 minutes until golden on the outside.

While the bread is baking in the oven, mix up the cinnamon sugar butter. In a small bowl, combine the softened butter with 2 Tablespoons of the cinnamon brown sugar mixture.

Slip the bread out of the loaf pan as soon as you can (I usually wait about 10 or 15 minutes so I don’t burn myself) and let the bread cool on a baking rack so the sides stay nice and crispy. Let cool for another 15 minutes and then it is ready to eat!

TIPS FOR STORING:

I only slice what I need right before I eat it. To keep the bread from drying out, wrap in plastic wrap, store in a ziploc gallon bag, or my favorite method- wrap in a tea towel or linen bread bag and store in a bread box. This truly is the best method and reduces waste!

Pin it for Later!

More Sourdough Recipes to Try:

• Sourdough Sandwich Bread
• Cinnamon Crunch Sourdough Bagels
• Pumpkin Spice Sourdough Bagels with Pumpkin Cream Cheese
• Sourdough Croissants
• Sourdough Cinnamon Brioche
• Sourdough Orange Cinnamon Rolls
• Artisan Rustic Sourdough Bread

If you try this recipe and love it, I would love to know! Come back and leave a review! Tag me on Instagram @oursimplegraces

Sourdough Cinnamon Bread

Yield: 1 Loaf

Prep Time: 25 minutes

Cook Time: 45 minutes

Additional Time: 14 hours

Total Time: 25 minutes

Sourdough Cinnamon Bread with a homemade cinnamon sugar butter - what could be better? Cozy and delicious, this recipe is tried and true and makes the perfect morning loaf or gift for a friend. You need this recipe in your sourdough lineup!

Print

Ingredients

Sourdough Bread

• 150 grams sourdough starter, active & bubbly
• 230 grams filtered water
• 30 grams honey
• 500 grams Unbleached All-Purpose Flour (or Bread Flour)
• 90 grams Unsalted Butter, room temperature
• 10 grams Sea Salt

Cinnamon Sugar Filling & Butter

• 3 TBS Brown Sugar
• 2 TBS Cinnamon
• 8 TBS Salted Butter, room temperature

Instructions

How to make Sourdough Cinnamon Bread

1. Feed your sourdough starter 4-6 hours before you plan to begin making the dough. Once the starter is at peak rise, you are ready to begin!

Mix the Dough & Bulk Rise

1. Zero out/tare your mixing bowl for your stand mixer (or large bowl if using your hands or a dough whisk) on the kitchen scale and add the sourdough starter, water and honey. Whisk the wet ingredients together in the bowl.
2. Zero out the scale again and add flour, salt and room temperature unsalted butter. With the dough hook attachment, mix together on low speed until the dough is well combined and sticky for about 6 minutes until the dough comes off the sides of the bowl.
3. Shape the dough into a little ball, then cover the bowl with plastic wrap and let it sit and rise till doubled in size, usually around 12-14 hours.

Shape the Loaf

1. Once dough has doubled, mix the brown sugar in a small bowl. Scoop the dough out onto a lightly floured surface and shape the dough into a rectangle – about 6″ wide x 18″ long.
2. Sprinkle 3 Tablespoons of the cinnamon sugar mixture all on the dough while it is laid out on your work surface. Save the rest of the cinnamon sugar for the butter.
3. Begin to roll the dough starting with the short end, tucking and pinching the outside edges as you go to make a log. Place the dough in an oiled loaf pan- I use coconut oil or butter to coat the pan.
4. Cover the loaf pan with a lightweight tea towel and let sit/rise for another 2-4 hours until it has doubled.
5. Once it has doubled, set your oven to 375℉. Bake the bread for 45 minutes until golden on the outside.
6. While the bread is baking in the oven, mix up the cinnamon sugar butter. In a small bowl, combine the softened butter with 2 Tablespoons of the cinnamon brown sugar mixture.
7. Slip the bread out of the loaf pan as soon as you can and let the bread cool on a baking rack to keep the sides from getting soggy. Let cool for another 15 minutes and then it is ready to eat!

Notes

TIPS FOR STORING:

I only slice what I need right before I eat it. To keep the bread from drying out, wrap in plastic wrap, store in a ziploc gallon bag, or my favorite method- wrap in a tea towel or linen bread bag and store in a bread box. This truly is the best method and reduces waste!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Creative Co-Op DF2516 Oval Metal Lid Bread Box, Off-White
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  Set of 2 Extra Large Farmhouse Natural Linen 12"x15" Artisan Boule Bread Bags, Reusable Drawstring Bag for Homemade Bread Storage, Perfect for Bakers, House Warming, Reusable Food Storage
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  Nicewell Food Scale, 22lb Digital Kitchen Scale Weight Grams and oz for Cooking Baking, 1g/0.1oz Precise Graduation, Stainless Steel and Tempered Glass
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  Weck Canning Jars 743 - Weck Mold Jars made of Transparent Glass - Eco-Friendly Canning Jar - Storage for Food, Yogurt with Air Tight Seal and Lid - 3/4 Liter Tall Jars Set - Set of (2 Jars)
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  KitchenAid KSM150PSIC Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Ice
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  Zulay Kitchen 13 Inch Danish Dough Whisk - Large Wooden Danish Whisk For Dough With Stainless Steel Ring - Traditional Dutch Whisk Baking Tool For Bread, Batter, Cake, Pastry
• 
  Pyrex Basics 1.5qt Loaf Dish, 1.5 Quart, Clear

Nutrition Information:

Yield: 6 Serving Size: 2 slices
Amount Per Serving: Calories: 634Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 73mgSodium: 775mgCarbohydrates: 85gFiber: 4gSugar: 10gProtein: 11g