Sourdough Cinnamon Bread: A Deliciously Tangy Twist on a Classic

If you love the warm, comforting flavors of cinnamon sugar bread but crave something with a deeper, more complex taste, sourdough cinnamon bread is the perfect recipe for you. This version takes the classic cinnamon swirl loaf to the next level by incorporating a tangy sourdough starter, resulting in a bread that’s soft, flavorful, and slightly chewy with a beautiful crumb.

In this detailed guide, we’ll walk you through every step of making sourdough cinnamon sugar bread, from preparing the dough to achieving the perfect swirl. Whether you’re a seasoned sourdough baker or a beginner, this recipe is approachable and rewarding.

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Why You’ll Love This Sourdough Cinnamon Bread

✅ Rich, Tangy Flavor – The sourdough starter adds depth and complexity to the sweetness of the cinnamon sugar.
✅ Perfect Texture – Soft, slightly chewy crumb with a golden-brown crust.
✅ No Fuss Swirl – Unlike traditional cinnamon swirl bread, this version doesn’t require perfect rolling—just fold, sprinkle, and enjoy!
✅ Great for Breakfast or Dessert – Delicious toasted with butter, turned into French toast, or enjoyed as a sweet snack.

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Ingredients for Sourdough Cinnamon Bread

Before we dive into the process, let’s gather everything you’ll need.

For the Dough:

• 220g water (room temperature)
• 175g bread flour (for structure)
• 175g all-purpose flour (plus extra for dusting)
• 110g active sourdough starter (fed and bubbly)
• 20g sugar (helps with browning and fermentation)
• 10g neutral oil (avocado, vegetable, or sunflower oil)
• 7g salt (enhances flavor and strengthens gluten)

For the Cinnamon Sugar Filling:

• 12g ground cinnamon (adjust to taste)
• 65g light brown sugar (adds caramel-like sweetness)
• A splash of heavy cream, milk, or water (helps the filling stick)

Equipment Needed:

• Loaf pan (9×5-inch)
• Mixing bowl
• Kitchen scale (for precise measurements)
• Pastry brush (for applying cream/milk)
• Dough scraper (for easy handling)
• Parchment paper (optional, for easy removal)

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Step-by-Step Instructions for Sourdough Cinnamon Bread

Step 1: Mixing the Dough

1. In a large mixing bowl, combine water, bread flour, all-purpose flour, sourdough starter, sugar, oil, and salt.
2. Mix with a spoon or your hands until no dry flour remains. The dough will be shaggy and sticky—this is normal.
3. Cover with a damp towel and let it rest for 30 minutes (autolyse). This allows the flour to hydrate and gluten to develop.

Step 2: Stretch and Folds (Gluten Development)

1. After the rest, perform 2-3 sets of stretch and folds, spaced 30 minutes apart.
   • Wet your hands, grab one side of the dough, stretch it upward, and fold it over itself.
   • Rotate the bowl and repeat on all sides.
2. The dough will become smoother and more elastic with each fold.

Step 3: Bulk Fermentation (First Rise)

1. Cover the bowl with a lid or plastic wrap and let it ferment at room temperature (70-75°F) for about 6 hours or until nearly doubled in size.
2. The dough should look puffy and bubbly.

Step 4: Cold Retardation (Optional but Recommended)

1. Transfer the dough to the refrigerator for at least 2 hours (or overnight).
   • This enhances flavor and makes shaping easier.

Step 5: Shaping and Adding the Cinnamon Sugar Filling

1. Prepare the filling: Mix cinnamon and brown sugar in a small bowl.
2. Shape the dough:
   • Lightly flour a work surface and turn out the dough.
   • Gently press into a rectangle (about 12×8 inches).
   • Brush with cream/milk/water to help the filling stick.
   • Sprinkle ⅔ of the cinnamon sugar mixture evenly, leaving a small border.
3. Fold the dough:
   • Bring the short sides toward the center, slightly overlapping.
   • Sprinkle the remaining cinnamon sugar on top.
   • Roll tightly from one short end into a log.

Step 6: Final Proof (Second Rise)

1. Place the dough seam-side down in a parchment-lined loaf pan.
2. Cover and let rise for 2-4 hours at room temperature (or overnight in the fridge for extra tang).
3. The dough should rise just above the pan’s rim.

Step 7: Baking the Sourdough Cinnamon Bread

1. Preheat oven to 400°F (200°C).
2. Score the loaf: Make a shallow cut down the center with a razor blade.
3. Brush with cream/milk for a golden crust.
4. Bake covered with foil for 40 minutes, then remove foil and bake 10 more minutes until deep golden brown.
5. Cool completely before slicing (this prevents a gummy texture).

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The Magic of Sourdough in Cinnamon Bread

Sourdough brings a unique depth of flavor and texture to cinnamon bread that you simply can’t achieve with commercial yeast. The natural fermentation process of sourdough breaks down gluten and phytic acid, making the bread easier to digest while enhancing its nutritional profile. The tangy, slightly acidic notes of sourdough perfectly complement the warm sweetness of cinnamon and brown sugar, creating a balanced and complex flavor.

Unlike traditional cinnamon bread, which relies on instant yeast for a quick rise, sourdough cinnamon bread develops its structure and taste through a slow fermentation process. This extended fermentation allows the dough to develop better gluten structure, resulting in a chewier, more elastic crumb with an open, airy texture. The natural sugars in the dough caramelize during baking, giving the crust a beautiful golden-brown color and a slightly crisp finish.

Another advantage of using sourdough is its natural preservative qualities. Thanks to the lactic acid produced during fermentation, sourdough cinnamon bread stays fresh longer than yeast-based versions. This means you can enjoy it for days without it drying out or losing its softness.

For beginners, working with sourdough might seem intimidating, but this recipe is designed to be forgiving and flexible. Even if your shaping isn’t perfect, the delicious cinnamon sugar swirl will still shine through in every bite. Plus, the cold fermentation step (optional but recommended) makes the dough easier to handle while deepening the sourdough’s signature tang.

Whether you’re a sourdough enthusiast or just starting out, this sourdough cinnamon bread is a must-try. The combination of fermented tang and sweet spice makes it a standout loaf that’s perfect for breakfast, dessert, or an afternoon snack.

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Perfecting the Cinnamon Sugar Swirl

One of the biggest challenges in making cinnamon bread is getting that perfect swirl—thick, even, and full of flavor. This recipe simplifies the process by using a layered folding technique instead of a traditional roll-up method, ensuring maximum cinnamon sugar distribution without the risk of gaps or leaks.

Here’s how to nail the swirl every time:

1. Roll the dough into a rectangle (about 12×8 inches) for an even base.
2. Brush with cream or milk—this helps the cinnamon sugar stick and prevents it from falling out during baking.
3. Sprinkle ⅔ of the filling first, then fold the dough like a letter (bringing the sides to the center).
4. Add the remaining cinnamon sugar before rolling into a log—this double-layer technique ensures every slice is packed with flavor.

A common mistake is overfilling the dough, which can cause the swirl to burst open during baking. To prevent this:

• Use just enough filling to coat the dough without overwhelming it.
• Press the sugar lightly into the dough to help it adhere.
• Chill the dough before shaping—cold dough is firmer and easier to handle.

If your swirl isn’t as defined as you’d like, don’t worry! The flavor will still be incredible. For a more dramatic effect, try:

• Adding a pinch of cocoa powder to the cinnamon sugar for a deeper color.
• Drizzling with a simple glaze (powdered sugar + milk) after baking for extra sweetness.

The best part? This method is more forgiving than traditional swirl techniques, so even beginners can achieve a beautiful, flavorful loaf.

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 Serving and Storing Sourdough Cinnamon Bread

Freshly baked sourdough cinnamon bread is irresistible, but knowing how to store and serve it ensures you enjoy it at its best.

Serving Ideas:

• Toasted with butter: The heat enhances the cinnamon sugar, making it extra gooey.
• French toast: Dip slices in a custard mixture (eggs, milk, vanilla) and pan-fry for a decadent breakfast.
• Bread pudding: Cube stale bread, mix with custard, and bake for a rich dessert.
• As-is with coffee or tea: The tangy-sweet combo pairs perfectly with a hot drink.

Storage Tips:

• Room temperature: Keep in an airtight container for up to 3–4 days. The crust may soften, but the flavor improves.
• Freezing: Slice before freezing; toast straight from the freezer for a quick treat.
• Reviving stale bread: Lightly toast or warm in the oven to restore freshness.

Why Sourdough Lasts Longer:

The natural acidity in sourdough slows mold growth, meaning your cinnamon bread stays edible longer than yeast-based versions. For long-term storage, freeze slices separated by parchment paper for up to 1 month.

Tips for the Best Sourdough Cinnamon Bread

🔹 Use an active starter – It should float in water for best rise.
🔹 Adjust hydration if needed – If dough is too sticky, add a little flour; if too dry, add water.
🔹 Don’t overfill with cinnamon sugar – Too much can leak out and make rolling difficult.
🔹 Cold dough is easier to shape – Chilling helps prevent sticking.
🔹 Experiment with add-ins – Try raisins, walnuts, or a vanilla glaze for extra flavor.

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Ways to Enjoy Your Sourdough Cinnamon Bread

🍞 Toasted with butter – The classic way to enjoy it!
🍞 French toast – Soak slices in egg-milk mixture and pan-fry.
🍞 Bread pudding – A decadent dessert option.
🍞 As a sweet snack – Perfect with coffee or tea.

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FAQs About Sourdough Cinnamon Bread

Can I use whole wheat flour?

Yes! Substitute up to 50% whole wheat flour, but expect a denser texture.

How do I store it?

Keep it in an airtight container for 3-4 days or freeze sliced portions for up to a month.

Why did my swirl disappear?

This can happen if the dough is overproofed or rolled too loosely. Chilling before shaping helps.

Can I make this without a loaf pan?

Yes! Shape into a round boule and bake on a sheet pan, but the slices won’t be as uniform.

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Final Thoughts

This sourdough cinnamon bread is a game-changer—easier than traditional swirl bread but packed with even more flavor. The tangy sourdough balances the sweetness of the cinnamon sugar, creating a perfectly balanced loaf that’s irresistible fresh from the oven.