If you’re here, I’m guessing you love sourdough, you love cinnamon, and you’ve probably wondered what happens when you smash them together into one glorious loaf. Spoiler: it’s magic. A cinnamon sourdough bread recipe is basically your favorite cozy fall vibes baked into bread form. And honestly, once you make it, you’ll wonder why you didn’t start sooner.
I’ve been baking sourdough for a while now (read: my kitchen permanently smells like flour and regret when I forget to feed my starter), and cinnamon sourdough is hands down one of my favorite experiments that turned into a keeper. So let’s chat about how to make it, why it works, and how you can nail it too.
Why Cinnamon Sourdough Bread Deserves a Spot in Your Kitchen
First off, sourdough already brings a unique tangy flavor that’s totally different from regular bread. Add cinnamon into the mix and suddenly you’ve got a warm, fragrant loaf that tastes like breakfast, dessert, and comfort food all rolled into one.
Ever walked into a bakery and felt attacked by how good it smells? Yeah, that’s what cinnamon does in your kitchen. It literally makes your house smell like you’re winning at life. And bonus: cinnamon pairs beautifully with butter, honey, or cream cheese spread. Heck, even plain, it’s addictive.
Oh, and IMO, it’s way healthier than tossing back cinnamon rolls every morning (though zero judgment if you do). The natural fermentation in sourdough makes it easier to digest, and cinnamon adds a little antioxidant punch. So yeah, you can call it health food if you squint hard enough. 🙂
Ingredients You’ll Need
Okay, let’s get real. The ingredient list isn’t scary, but your sourdough starter needs to be alive and kicking. Don’t try this with a weak starter—it’ll end in disappointment and maybe a bread brick.
Here’s the lineup:
- 500g bread flour
- 100g whole wheat flour (optional, but adds flavor)
- 350g water (room temp)
- 100g active sourdough starter (fed and bubbly)
- 10g salt
- 2–3 tsp ground cinnamon
- 50g sugar or honey (for sweetness)
- Optional mix-ins: raisins, chopped nuts, or even chocolate chips if you want to go rogue.
That’s it. No rocket science here.
Step-by-Step Cinnamon Sourdough Bread Recipe
1. Mix the Dough
In a big bowl, combine the flours and water. Mix until no dry spots remain. It’ll look messy, but that’s okay. Let it rest (autolyse) for about 30 minutes. This gives the flour time to hydrate and makes your life easier later.
2. Add the Starter, Salt, and Cinnamon
After the rest, add in your sourdough starter, salt, cinnamon, and sugar or honey. Mix thoroughly. The dough will feel sticky, but sticky is normal. Sticky is your new best friend.
3. Bulk Fermentation (aka The Waiting Game)
Cover the bowl with a towel and let it rest for about 4–6 hours at room temperature. Every 30–45 minutes during the first 2 hours, do a stretch and fold: grab one side of the dough, stretch it up, and fold it over. Repeat on all four sides.
Ever wondered why sourdough bakers are so patient? It’s because this stage makes or breaks your bread. Skip it, and you’ll end up with sadness instead of a fluffy loaf.
4. Add Mix-ins (If You’re Fancy)
Want raisins or nuts in your cinnamon sourdough? Add them during the last stretch and fold. Don’t dump them all in at once or you’ll have clumps. Spread them out evenly like a responsible adult.
5. Shape the Dough
Once bulk fermentation is done and the dough looks puffy, turn it out onto a lightly floured surface. Shape it into a round or oval loaf. Place it seam side up in a floured banneton (or just a bowl with a towel if you don’t own fancy gear).
6. Cold Proof Overnight
Here’s where the fridge does the work. Cover the dough and let it proof overnight in the refrigerator for 8–12 hours. This deepens the flavor and makes the dough easier to score. Plus, who doesn’t love waking up to bread that’s almost ready to bake?
7. Bake Time
Preheat your oven to 475°F (245°C) with a Dutch oven inside. Once hot, carefully place your dough into the pot, score the top with a sharp knife or razor (this is your bread tattoo moment), and cover with the lid.
Bake 20 minutes covered, then another 20–25 minutes uncovered until the crust is golden brown.
8. Cool (Seriously, Wait)
I know, I know. The smell is torture. But let the loaf cool for at least an hour. Cutting into hot sourdough ruins the texture. Be patient—it’s worth it.
Pro Tips for the Perfect Cinnamon Sourdough
- Don’t overdo the cinnamon. Too much will mess with fermentation. Keep it around 2–3 tsp max.
- Use bread flour. All-purpose can work, but bread flour gives you that chewy texture we all drool over.
- Sweetener is optional. If you want a more savory vibe, skip the sugar or honey.
- Invest in a Dutch oven. IMO, it’s the easiest way to nail that bakery-style crust.
How to Serve Cinnamon Sourdough Bread
This is where things get fun. You can go sweet or savory with this loaf, and honestly, both slap.
- Toast it and spread with butter + honey. Absolute heaven.
- Use it for French toast—cinnamon sourdough French toast is next-level good.
- Pair with cream cheese for a tangy-sweet combo.
- Make a grilled cheese sandwich with it. Sounds weird, but trust me, it works.
Ever wondered what joy tastes like? It’s this bread toasted with Nutella. You’re welcome.
Common Mistakes (And How to Dodge Them)
- Starter not active enough. If your starter doesn’t pass the float test, don’t use it. You’ll end up crying over flat bread.
- Too much cinnamon. Like I said, cinnamon slows yeast activity. Keep it balanced.
- Cutting too soon. I know patience isn’t fun, but slicing hot bread = gummy disaster.
Why Homemade Cinnamon Sourdough Beats Store-Bought
Sure, you can find “cinnamon swirl bread” at the grocery store. But here’s the thing: homemade sourdough is alive. It’s fresher, healthier, and doesn’t come with preservatives you can’t pronounce. Plus, you get bragging rights. And let’s be real—nothing feels cooler than casually saying, “Oh this bread? Yeah, I baked it myself.”
And if you’re worried it’s complicated, remember: the hardest part is waiting. Everything else is mixing, folding, and resisting the urge to eat dough raw (not that I’ve ever done that… okay maybe once).
Final Thoughts
Cinnamon sourdough bread is one of those recipes that feels fancy but is actually super doable. You only need flour, water, starter, and a little patience to create something that tastes like comfort in bread form. Add cinnamon, and suddenly you’ve got a loaf that smells incredible, tastes amazing, and makes breakfast way more exciting.
So, are you ready to try this cinnamon sourdough bread recipe? Grab your starter, clear a little counter space, and get going. And hey, if it doesn’t turn out Instagram-perfect the first time, no worries—even ugly bread still tastes awesome.
Now excuse me while I go make another loaf before my family eats the one I just baked. 😉
