This Cinnamon Sugar Sourdough Bread is an easy, beginner-friendly loaf made with an active starter and sweet cinnamon sugar swirl. Perfect for morning toast or brunch.
Sometimes simple really is the best. And this cinnamon sugar sourdough bread proves it.
For this recipe, I use my basic sourdough bread dough (so easy and beginner-friendly!) and add a sweet swirl of cinnamon, sugar, and a little flour at the shaping stage. Doing it at shaping keeps the cinnamon from slowing down the rise.
This loaf is naturally leavened with just an active sourdough starter (no added yeast!). And letting it ferment overnight gives the bread a slightly tangy flavor that makes the cinnamon sugar swirl shine even more.
My favorite way to enjoy it? Toasted with butter or cream cheese. But it’s also amazing in a French toast casserole or on a holiday brunch charcuterie board.
If you’re just getting into sourdough baking, this fun, easy inclusion recipe is a must-try.
I hope you enjoy it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can use fresh sourdough discard (1–2 days old) if needed, though the dough may take longer to rise.
- Cinnamon Sugar- A combination of granulated sugar and ground cinnamon adds a sweet, warm swirl throughout the bread. A small amount of flour helps keep the swirl intact and prevents separation.
- Bread Flour- Gives the bread structure, chew, and a good rise. You can use all-purpose flour instead, but your loaf may be slightly softer and not rise as high.
- Water- Lukewarm or room temperature water helps encourage fermentation. Adjust slightly based on your preferred dough hydration and your kitchen’s humidity.
- Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use half as much or weigh for best results.
Tips for Success
- Use an active starter. A bubbly, active starter helps your dough rise beautifully and gives the bread a soft, airy crumb.
- Measure by weight. Using a kitchen scale ensures your ingredient measurements are accurate and your dough turns out perfectly every time.
- Be patient with the bulk rise. Let the dough bulk ferment until it’s doubled and puffy. Rushing this step can lead to a denser loaf.
- Shape just once. Since the cinnamon sugar is added during shaping, one gentle shape keeps the filling neatly inside.
- Don't skip the cold proof. Refrigerating the shaped dough not only improves flavor but also makes scoring easier and cleaner.
- Cool completely before slicing. Allow the loaf to cool completely before slicing so the crumb sets, avoiding a gummy texture.
How to Make Cinnamon Sugar Sourdough Bread
See exactly how to make cinnamon sugar sourdough bread from start to finish with these simple step-by-step photos.
Step 1: Feed starter. About 6–12 hours before starting so it’s bubbly and doubled.
Step 2: Mix the dough. Whisk water and starter, then add flour and salt. Rest 20 minutes.
Step 3: Stretch & folds. With lightly damp hands lift one edge, stretch it up as far as it will go without tearing, fold it over the center. rotate the bowl 90° and repeat around all 4 sides. Gather into a rough ball and place seam-side down in the bowl. Cover and rest 20 minutes. Repeat 3 more times, resting 20 minutes between each set.
Step 4: Bulk fermentation. Let rise until doubled and bubbly (4–12+ hours).
Step 5: Shape + add cinnamon sugar. Turn the dough out and stretch it into a rectangle. Sprinkle on half the cinnamon sugar. Fold one long side over, sprinkle on a ¼ more, then fold the other long side and add the remaining sugar. Fold in the short edges, then flip the dough seam-side down and gently round it.
Step 6: Cold proof. Place seam-side up in a rice-floured basket. Cover and refrigerate 12–16 hours.
Step 7: Bake. Preheat oven to 450°F with a lidded Dutch oven inside. Flip dough onto parchment and score. Add 2 ice cubes for steam and bake 40 minutes covered. Then bake 5–10 minutes more uncovered. Cool on a wire rack at least 2 hours before slicing.
Baker's Timeline
Use this sample timeline to help plan out your cinnamon sugar sourdough bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough & rest 20 minutes.
- 8:30–9:30 AM: Complete 4 sets of stretch and folds.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
- 5:30–6:00 PM: Shape the dough + add cinnamon sugar.
- 6:00 PM–6:00 AM (Next Day): Cold proof overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.
How to Store
Store in a bread box or an airtight container at room temperature for up to 3 days, either whole or sliced.
For longer storage, slice the loaf and freeze in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or reheat in the toaster or oven until warm.
Serving Suggestions
This cinnamon sugar sourdough bread is delicious toasted with butter, cream cheese, or cottage cheese. It also pairs beautifully with homemade jams like blueberry, cranberry, or strawberry.
Serving brunch this holiday season? Take it to the next level by turning this sweet sourdough bread into French toast, a French toast casserole, or cut it into sticks to serve with fondue or on a charcuterie board.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Cinnamon Sugar Sourdough Bread
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
- Bread sling or parchment paper
Ingredients
Sourdough Bread Dough
- 1 ¼ cups + 2 tablespoons (330 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter or "fresh" discard (1-2 days old)
- 4 cups + 3 tablespoons (500 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt for Morton's brand or table salt, use 1 ¾ teaspoons or weigh in grams
Cinnamon Sugar Swirl
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon all-purpose or bread flour
- 2 teaspoons ground cinnamon plus more for dusting proofing basket (optional)
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before starting so it’s active, bubbly, and doubled in size (closer to 6 hours in a warm kitchen, up to 12 in a cooler one).
- In a large mixing bowl, whisk together warm water and the active starter. Add the bread flour and salt, mixing until a rough dough forms. Cover and let rest for 20 minutes.1 ¼ cups + 2 tablespoons (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups + 3 tablespoons (500 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- With lightly damp hands, do one set of stretch-and-folds: lift one edge, stretch it up as far as it will go without tearing, and fold it over to the opposite side. Rotate the bowl 90° and repeat around all four sides. Gather into a rough ball and place seam-side down back in the bowl. Cover and rest 20 minutes. Repeat 3 more times (4 sets total), resting 20 minutes between sets.
- Cover the bowl and let the dough rise at room temperature until doubled, puffy, and full of bubbles—this may take 4–12 hours or more depending on your kitchen temperature, dough temperature, and starter strength. A straight-sided container makes it easier to track the rise.
- In a small bowl, mix together the sugar, flour, and cinnamon. Set aside.¼ cup (50 grams) granulated sugar, 1 tablespoon all-purpose or bread flour, 2 teaspoons ground cinnamon
- Turn the dough out onto a lightly floured surface and stretch gently into a rectangle. Sprinkle half of the cinnamon sugar over the surface. Fold one long edge toward the center, sprinkle on ¼ of the cinnamon sugar, then fold the opposite edge over. Add the remaining sugar mixture before folding the short edges in, like a letter. Flip seam-side down on the counter and gently round into a ball.
- Place the dough seam-side up in a rice flour–dusted proofing basket (add a little dusting of cinnamon to the basket if you like). Pinch seams closed if needed. Cover and refrigerate overnight for 12–16 hours.Rice flour
- The next day, place a Dutch oven with its lid inside your oven and preheat to 450°F. Let it heat an additional 30–45 minutes once the oven reaches temperature.
- Flip the dough onto parchment or a bread sling, score the top as desired, then carefully transfer to the hot Dutch oven. Drop in 2 ice cubes for steam and cover quickly with the lid. Bake 40 minutes covered, then uncover and bake another 5–10 minutes.2 ice cubes
- Let the bread cool on a wire rack for at least 2 hours before slicing.
Notes
- Storage: Store uncut or sliced bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.
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