Description
This cinnamon sugar sourdough bread is a delightful twist on traditional sourdough, combining the tangy flavor of naturally fermented sourdough with sweet, gooey cinnamon sugar swirls. Perfect fresh from the oven or toasted, this soft and fluffy sandwich bread is made without commercial yeast and features rich cinnamon filling layered inside a tender crumb. Ideal for breakfast, snacks, or sweet treats, it showcases the magic of sourdough with a cozy, comforting touch.
Ingredients
Scale
For the Dough
- 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 (enough to evenly coat the dough)
- 1/2 cup brown sugar (adjust to taste)
- 1 tablespoon all-purpose flour
Optional Add-Ins
- Walnuts
- Raisins
- Biscoff Butter
Instructions
- Mix Ingredients: In a large bowl, combine the active sourdough starter, warm water, bread flour, honey, salt, and oil. Use a Danish dough whisk or your hands to mix until fully combined.
- Initial Rest: Cover the bowl and let the dough rest for 1 hour to hydrate the flour and start fermentation.
- Stretch and Folds: Perform 3-4 sets of stretch and folds every 20-30 minutes. This develops the gluten and strengthens the dough.
- Bulk Fermentation: For Method 1, allow the dough to bulk ferment overnight (6-8 hours) at room temperature. For Method 2, ferment for 4-6 hours or refrigerate overnight for a stronger sour flavor.
- Shape and Fill: On a floured surface, roll or stretch the dough into a rectangle. Evenly sprinkle the cinnamon sugar mixture (cinnamon, brown sugar, flour) over the dough, keeping about 1/4 inch from the edges. Fold the dough into thirds, sprinkle additional cinnamon sugar on the fold, then roll it up tightly like a jelly roll. Pinch the ends and tuck them underneath.
- Proof the Loaves: Place the rolled dough seam-side down into greased or parchment-lined loaf pans. Cover with a wet towel or plastic wrap and allow to proof in a warm spot until nearly doubled in size.
- Preheat Oven and Prepare: Heat the oven to 400°F (205°C). Optionally, place a pan of hot water on the oven floor to create steam for a better crust.
- Score and Bake: Make a few shallow expansion cuts on top of the dough. Bake the loaves for 35-40 minutes until golden brown and hollow sounding when tapped.
- Cool and Finish: Remove from oven and pans, cool on wire racks. While still hot, optionally brush tops with butter to soften crust and add flavor. Let cool completely before slicing, or enjoy warm.
Notes
- The recipe yields about 3 standard sandwich loaves; divide dough accordingly for desired loaf sizes.
- For a stronger sourdough tang, refrigerate the dough for bulk fermentation overnight.
- Adjust cinnamon and brown sugar quantity to suit your sweetness preference.
- Optional mix-ins like walnuts or raisins can be added to the filling for extra texture and flavor.
- Using steam during baking helps develop a crisp crust and better oven spring.
- This bread is excellent toasted or even transformed into French toast after a few days.
- Prep Time: 30 minutes active + 1 hour resting + 1-2 hours stretch and folds and bulk fermenting (variable, see methods)
- Cook Time: 35-40 minutes
- Category: Appetizer, Bread
- Method: Baking
- Cuisine: American
Keywords: sourdough bread recipe, sourdough sandwich bread, cinnamon sugar sourdough, cinnamon swirl bread, sourdough baking
