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Sourdough Cinnamon Bread: A Deliciously Tangy Twist on a Classic

sourdough cinnamon bread
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A delightful twist on classic cinnamon swirl bread, this sourdough version is easier to make and packed with rich, tangy flavor. The cinnamon sugar filling is generously layered, ensuring every bite is sweet and aromatic. Perfect for breakfast, toast, or a cozy snack!

Ingredients

Scale

For the Dough:

  • 220g water
  • 175g bread flour
  • 175g all-purpose flour (+ extra for dusting)
  • 110g active sourdough starter
  • 20g sugar
  • 10g neutral oil (e.g., vegetable or avocado)
  • 7g salt

For the Cinnamon Sugar Filling:

  • 12g ground cinnamon
  • 65g light brown sugar
  • A splash of heavy cream (or milk/water)

Instructions

1. Mix the Dough

  • In a large bowl, combine all dough ingredients until no dry flour remains. The dough will be shaggy.
  • Cover with a damp towel and rest for 30 min.

2. Stretch & Fold (3x, every 30 min)

  • Wet your hands, grab one side of the dough, stretch upward, and fold over. Rotate and repeat.
  • Cover and let rest between sets.

3. Bulk Fermentation (6 hrs)

  • Let the dough rise at room temp until puffy and nearly doubled.

4. Cold Proof (2+ hrs or overnight)

  • Refrigerate to firm up the dough for easier shaping.

5. Shape & Add Filling

  • Roll dough into a rectangle on a floured surface.
  • Brush with cream, sprinkle ⅔ of the cinnamon sugar, fold sides inward, then sprinkle the rest.
  • Roll tightly into a log and place in a parchment-lined loaf pan.

6. Final Rise (2-4 hrs)

  • Let rise until slightly puffed.

7. Bake (50 min at 400°F / 200°C)

  • Preheat oven with a water-filled pan for steam.
  • Score the loaf, brush with cream, cover with foil, and bake.
  • Remove foil after 40 min for a golden crust.

8. Cool & Slice

  • Let cool completely (1 hr) before slicing.

Notes

  • Starter readiness: Ensure your sourdough starter is active (doubles in size within 4-6 hours after feeding).
  • Dough hydration: Adjust flour or water slightly if needed—dough should be tacky but not overly sticky.
  • Cold proofing: For deeper flavor, let the dough ferment overnight in the fridge.
  • Steam in baking: Adding water to the oven creates a crisp crust.

Nutrition

Find it online: https://recipes.gernarb.com/sourdough-cinnamon-bread-a-deliciously-tangy-twist-on-a-classic/