Cinnamon Sugar Sourdough Bread

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.

Course Bread

Cuisine American

Prep Time 1 9

Cook Time 45

Cool Time 2

Total Time 1 11 45

Servings slices

Calories 190kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Mixing bowls
Bowl scraper
Straight-sided container (optional, for bulk fermentation)
Proofing basket or bowl lined with tea towel
Lame or sharp knife
Bread sling or parchment paper
6-quart dutch oven

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.