Sourdough Cinnamon Bread with Cinnamon Sugar Butter

Name: Sourdough Cinnamon Bread
Prep time: 25 min
Cook time: 45 min
Total time: 25 min
Yield: 1
Cuisine: Breads
Ingredients: 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; 3 TBS Brown Sugar; 2 TBS Cinnamon; 8 TBS Salted Butter, room temperature

by Our Simple Graces 52 Comments

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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!

sourdough cinnamon bread sliced with cinnamon sugar butter

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.

image of risen dough with cinnamon and bowl of cinnamon sugar

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.

rolling dough with cinnamon sugar on top

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!

sourdough cinnamon bread sliced on cutting board

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!

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More Sourdough Recipes to Try:

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