Sourdough Cinnamon Brown Sugar Bread with Better Swirls (2024)

If you enjoy the classic cinnamon swirl bread, you're in for a treat with this sourdough cinnamon sugar bread. This version is a game changer—no need for exact swirls, yet it packs more flavor in every slice. It's the perfect twist on a favorite, making it even better and easier to love.

Sourdough cinnamon bread is perfect for anyone who loves a hint of sweetness in their bread. The beauty of this recipe lies in its simplicity—you don't need perfect swirls to enjoy the deep cinnamon flavor in every bite.

It tastes great toasted, and leftovers can easily be turned into delicious sourdough French toast or a French toast casserole.

If you're a fan of cinnamon, be sure to check out my sourdough sourdough cinnamon roll and sourdough cinnamon raisin bagel recipes too.

As an Amazon Associate, I earn from qualifying purchases.This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosurehere.

Ingredients

• Active sourdough starter: You'll need your starter bubbly and active since it's the only rising agent in this recipe.
• Water: Tap water is fine; if you can drink it, you can use it for bread. Use warm water if you want to accelerate the rising process for just a bit.
• Sugar: Feeds the starter to help the bread rise quicker. That makes the dough a little sweet and also doesn't give time for a tang to develop.
• Oil: Keeps the bread moist and soft for longer. Go for neutral-tasting oil like avocado oil or sunflower oil.
• Bread flour: Gives the bread some texture and structure. Because we're adding a filling, we want a bit more structure to counter that.
• All-purpose flour: Makes the dough softer and the bread less heavy.
• Salt: Makes all the flavors in the bread sand out and also plays a role in fermentation.
• Ground cinnamon: Adds the warm, spicy flavor that goes in the filling. Also gives the feeling of a sweeter bread without adding more sugar.
• Light brown sugar: Makes the filling sweet and moist, perfect with the cinnamon.
• Heavy cream (or milk/water): Used to brush on the dough so the filling sticks to it and adds a bit of richness.

See recipe card for quantities.

How to Make Sourdough Cinnamon Brown Sugar Bread

STEP 1. Start by combining your dough ingredients in the bowl of a stand mixer. Let it mix for about 20 minutes. This dough is quite hydrated, so it will be a shaggy dough at the start. It will then turn into a stretchy and sticky dough, which is exactly what we want at this point.

STEP 2. Transfer the mixed dough to an oiled bowl, cover it, and let it rise at room temperature. Use a lid, a plastic wrap, or simply a plastic bag to cover it and prevent it from drying out. This first rise, or bulk fermentation, should take about 4-6 hours. The warmth of your kitchen will play a big part in how quickly it rises.

STEP 3. After the bulk ferment, cool the dough in the fridge for at least 2 hours, or overnight. This step helps develop flavor and makes the dough easier to work with.

STEP 4. Prepare the cinnamon sugar filling by mixing ground cinnamon and light brown sugar in a small bowl. Roll out your dough on a lightly floured surface into a rectangle.

Lightly brush the dough with heavy cream (or milk/water).

Sprinkle ⅔ of your filling on top, leaving a small border around the edges

Now, fold the dough: bring the short sides towards the middle, overlapping them slightly.

Sprinkle the rest of your cinnamon sugar over this folded dough.

Next, start at one short end and roll it up tightly, like you're making a dough log.

STEP 5. Place this log seam-side down in your parchment paper lined loaf pan for its second rise. This final proof gives the bread its final shape and size, taking about 2-4 hours at room temperature.

STEP 6. Preheat your oven to 400°F (200°C) to heat up.

While that's happening, grab a cast iron pan or another oven-safe dish and fill it with some water. This is going to sit on the bottom of your oven and create steam while your bread bakes, which helps give the crust a nice texture.

Now, take the dough that's been rising in the loaf pan and make a shallow cut down the center with a sharp knife or a razor blade. This isn't just for looks; it helps the bread expand evenly while it cooks.

See Also

Healthy 5-Ingredient Flourless Banana BreadBest Sourdough Banana MuffinsMorning Glory Muffins (HEALTHY & Veggie Loaded!) - Chef SavvyBest Pumpkin Muffins | Moist & Easy Pumpkin Muffin Recipe!

Brush the top of the dough with a little more cream, milk, or water—this helps the top get a nice color without burning.

Score the loaf, brush it with the remaining cream/milk/water.

Then, loosely cover the loaf pan with aluminum foil to keep the moisture in. Carefully place your loaf pan in the oven, and don't forget to add the pan with water for steam. Bake it at the set temperature of 400°F (200°C) for about 50 minutes.

Remove the foil 10 minutes before the bread is done for a golden brown crust.

STEP 7. Cool the baked bread on a wire rack. Patience here is key; wait until the bread cools before slicing it to enjoy the full flavor and texture!

Hint: Before rolling your dough, shape it into a rectangle and gently stretch it out with your hands, as shown in the video. This helps get a more even and flat surface, making your roll smooth and the filling evenly distributed.

Substitutions & Variations

• White sugar: Don't have light brown sugar? White sugar works just fine for the filling. The color difference is minimal and won't affect the taste much.
• Milk or water for brushing: If you're out of heavy cream, milk or even water will do the job for brushing the dough before adding the cinnamon sugar mixture.
• All-purpose flour or bread flour: If you only have one type of flour on hand, no worries! Using either all-purpose flour or bread flour alone will still give you a delicious loaf. The texture might vary slightly, but it will be tasty either way.
• Love Risins? Make this into sourdough cinnamon raisin bread! Soak raisins in rum or water to plump them up, then sprinkle them over the dough along with the cinnamon sugar mixture. This adds a lovely sweetness and texture, perfect for those who love a bit more in their bread.

• Rolling pin: Essential for rolling out your dough to the right size and thickness.
• Loaf pan: A 9 x 5-inch pan is perfect, but any similar size works for baking your bread.
• Mixing bowls: You'll need separate ones for mixing your dough and your cinnamon sugar filling.
• Measuring cups, spoons, or a kitchen scale: For precise measurements of ingredients, whether you prefer cups and spoons or the accuracy of a scale.
• Pastry brush: For applying cream, milk, or water to your dough, and for brushing on an egg wash if desired.
• Dough scraper: Comes in handy for handling and shaping the dough.

FAQ

More Sourdough Recipes

Looking for other sourdough recipes like this? Try these:

📖Printable Recipe

Baking Schedule

OPTION 1: Prepare dough in the morning, enjoy sourdough cinnamon sugar bread by afternoon

• 7:00 AM - Mix your dough and let it start its first rise.
• 11:00 AM - Begin folding the dough, then roll it out, apply the filling, and shape it.
• 11:30 AM - Start the final rise in the loaf pan.
• 2:30 PM - Preheat your oven and get ready to bake.
• 3:00 PM - Bake your bread.
• 3:50 PM - Take your bread out to cool.

OPTION 2: Start in the evening, have freshly baked bread for breakfast

• 6:00 PM - Mix your dough, then leave it to rise overnight in a cool spot.
• Next morning, 8:00 AM - Roll, fill, and shape your dough first thing.
• 8:30 AM - Let it rise again while you enjoy your morning coffee.
• 11:30 AM - It's baking time! Preheat the oven and get that bread in.
• 12:20 PM - Your sourdough cinnamon sugar bread is ready, perfect for a late breakfast treat.

How to Store Sourdough Cinnamon Sugar Bread

• At room temperature: Place your sourdough cinnamon sugar bread in a sealed container or wrap it tightly in plastic wrap. It will stay fresh for about 3 days.
• Refrigerate: If you prefer to keep it in the fridge, use a container with a tight lid or a plastic bag. This way, your bread can last up to a week.
• Freeze: For longer storage, freeze your bread by wrapping it securely or placing it in a freezer-safe bag. It'll keep well for up to 3 months. When you're ready to eat it, warming it in the oven will give you that freshly baked taste and texture.

Pin it For Later

More Sourdough Recipes