Introduction

There’s something magical about the aroma of freshly baked bread filling your home. The Best Cinnamon Sugar Sourdough Bread is a delightful twist on classic sourdough, blending tangy flavors with a sweet cinnamon sugar swirl. Perfect for sharing or enjoying with your morning coffee, this bread brings warmth and comfort to any table.

The image shows a loaf of bread with a golden-brown crust and a soft, light beige inside. The bread is sliced to reveal its fluffy and slightly chewy texture. The loaf lies on a white marbled surface, with some crumbs scattered around. The crust looks crispy with a dusting of white flour on top. A slice leans against the main loaf, showing the even, airy layers inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup active sourdough starter (recently fed)
1 cup warm water
4 cups bread flour
1.5 teaspoons salt
4 tablespoons melted butter (for brushing)
2 tablespoons cinnamon (for filling)
1/2 cup sugar (for filling)

Instructions

Step 1: In a large mixing bowl, combine the warm water and sourdough starter. Stir in 2 cups of bread flour until a shaggy mixture forms. Let it rest for 30 minutes to an hour.
Step 2: After resting, mix in the salt and remaining flour one cup at a time. Knead until the dough is smooth and elastic, about 10 minutes.
Step 3: Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise at room temperature for 4-6 hours, until doubled in size.
Step 4: In a separate bowl, mix the cinnamon and sugar until well blended.
Step 5: Turn the risen dough onto a floured surface and roll it into a rectangle about ½ inch thick. Brush the dough with melted butter, then sprinkle the cinnamon-sugar mixture evenly over it.
Step 6: Starting from one long side, roll the dough into a log shape. Pinch the ends to seal, then place seam-side down into a greased loaf pan.
Step 7: Cover the loaf with a cloth and let it rise again for 1-2 hours, until it puffs slightly over the edges of the pan.
Step 8: Preheat the oven to 375°F (190°C).
Step 9: Bake the loaf for 30-35 minutes until the top is golden brown and sounds hollow when tapped.
Step 10: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

Tips & Variations

Use an active and bubbly sourdough starter to ensure good rise and texture.
Knead the dough until smooth and elastic to develop gluten for a better crumb.
Adjust the cinnamon and sugar amounts to suit your sweetness preference.
Serve with fresh fruit, honey, maple syrup, or a spread of cream cheese for extra indulgence.
Try adding chopped nuts or raisins to the cinnamon sugar filling for added texture and flavor.

Storage

Wrap leftover bread tightly in plastic wrap or foil and store at room temperature for up to 2 days. For longer storage, slice and freeze the bread for up to 3 months. To enjoy, toast slices directly from the freezer or let thaw briefly at room temperature and reheat gently in a warm oven.

How to Serve

A loaf of swirled bread with a dark brown crust and a soft, light beige inside is shown close up. The swirls inside the bread create a pattern of slightly darker tan lines against the light interior. The bread is sliced, with one thick slice lying flat in front of the loaf, revealing the soft, fluffy texture. The surface beneath is white marble, and the photo looks natural and warm, showing the bread’s fresh, homemade look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

This recipe is designed for sourdough starter to achieve its unique tangy flavor and texture. Using instant yeast will change the taste and rise time, so adjustments to the recipe would be needed.

How do I know when the bread is fully baked?

The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach about 190-200°F (88-93°C).