Dessert

Cinnamon Sugar Sourdough Bread Recipe

ByLana Polati January 19, 2026January 19, 2026

Introduction

This cinnamon sugar sourdough bread is a delicious twist on classic sourdough sandwich bread, adding warm cinnamon swirls and sweetness to a soft, fluffy loaf. Perfect fresh out of the oven or toasted, it’s an irresistible treat for cinnamon lovers. With no commercial yeast, it’s a true sourdough bread bursting with flavor and gooey cinnamon goodness.

A close-up image of a cinnamon swirl bread loaf resting on a light wooden board, showing a rich golden-brown crust with slightly darker, toasted patches. The bread is sliced on one end, revealing soft, fluffy inner layers with visible swirls of cinnamon filling winding through the light beige dough. The texture looks slightly crunchy on the outside and soft inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 grams active sourdough starter (active and bubbly)
650 grams warm water
1000 grams bread flour
50 grams honey
40 grams olive oil or avocado oil
20 grams fine sea salt

Cinnamon Filling:

1-2 teaspoons ground cinnamon (adjust based on number of loaves)
1/2 cup brown sugar (adjust to taste)
1 tablespoon flour

Instructions

Step 1: In a large bowl, mix together the sourdough starter, warm water, bread flour, honey, oil, and salt. Use a Danish dough whisk or your hands to combine thoroughly.
Step 2: Let the dough rest covered for 1 hour.
Step 3: Perform 3-4 sets of stretch and folds spaced about 20-30 minutes apart.
Step 4: For bulk fermentation, you can either leave the dough on the counter overnight (6-8 hours) or ferment for 4-6 hours if making the bread in one day. For stronger sour flavor, refrigerate overnight before bulk fermenting.
Step 5: Once fermented, roll or stretch the dough into a rectangle, leaving about 1/4 inch clear from edges.
Step 6: Evenly sprinkle the cinnamon sugar mixture (cinnamon, brown sugar, and flour) over the dough.
Step 7: Fold the dough into thirds, add more cinnamon sugar on top, then roll it up. Pinch the ends and tuck them underneath.
Step 8: Place the shaped dough seam-side down into greased or parchment-lined loaf pans. Cover with a wet towel or plastic wrap and proof in a warm place until doubled or nearly doubled in size.
Step 9: Preheat your oven to 400°F (200°C). Make a few cuts on top of the dough for expansion.
Step 10: Bake for 35-40 minutes until golden brown. Optionally, place a pan with hot water in the oven to create steam for a crustier loaf.
Step 11: Remove the bread from pans and cool on a wire rack. Brush with butter while still hot for a softer crust and extra flavor.
Step 12: Cool completely before slicing, or enjoy warm for the best gooey cinnamon experience.

Tips & Variations

Try adding walnuts or raisins to the dough for extra texture and flavor.
Brush the top with Biscoff butter or regular butter right after baking for a delicious finish.
If you want multiple loaves, increase the cinnamon and sugar quantities accordingly.
Using steam in the oven helps create a beautiful crust and better rise.

Storage

Store the bread wrapped in a clean kitchen towel or in a bread box at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast or warm slices as needed. To reheat, warm slices in a toaster or oven to restore softness and enhance the cinnamon aroma.

How to Serve

A close-up image of a loaf of cinnamon swirl bread placed on a light wooden board, showing its textured golden-brown crust with slightly darker toasted patches and a soft, airy inside visible on the cut side. The bread has a thick spiral layer of dark brown cinnamon filling that runs through the creamy white bread, creating a clear swirl pattern. A separated slice rests next to the loaf, revealing the same layered effect. The background is softly blurred with a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need commercial yeast for this bread?

No, this recipe relies entirely on an active sourdough starter for leavening, which gives it its distinct flavor and texture without any commercial yeast.

Can I make this bread without a sourdough starter?

This recipe is designed specifically for sourdough starter fermentation. Without a starter, the dough won’t rise properly or develop the same flavor. If you want a cinnamon sugar bread without sourdough, consider a yeast-based recipe instead.