If you’ve ever bitten into warm sourdough bread coated in buttery cinnamon sugar, then you already know this: life doesn’t get much better. If you haven’t, well, buckle up, because this cinnamon sugar sourdough bread recipe is about to become your new baking obsession. Seriously, once you try it, you’ll start making excuses just to bake another loaf.
And hey, I get it—sourdough can feel intimidating at first. But trust me, if you can stir, wait, and occasionally poke dough with your finger, you can handle this. Plus, there’s something ridiculously satisfying about pulling a golden, sugar-dusted loaf out of the oven and pretending you’re in a cozy little bakery.
Why Cinnamon Sugar + Sourdough Just Works
Ever wondered why cinnamon sugar works so well on sourdough? Here’s the secret: sourdough’s tangy flavor balances perfectly with sweet, spiced sugar. It’s like that friend who’s always sarcastic but secretly a total softie—it just works.
Cinnamon adds warmth, sugar gives sweetness, and the sourdough base brings that chewy, rustic vibe. The result? A loaf that feels like dessert but totally passes for breakfast. Win-win.
What You’ll Need
Let’s talk ingredients. The good news? You probably already have most of this stuff at home.
- Active sourdough starter (fed and bubbly, because sleepy starter = sad bread)
- All-purpose flour (bread flour works too if you want extra chew)
- Warm water (not hot, unless you want to murder your yeast buddies)
- Salt (because flat bread is depressing)
- Butter (unsalted is best, but hey, I won’t judge)
- Sugar (white sugar for coating, maybe brown sugar for extra caramel vibes)
- Ground cinnamon (the star of the show)
Optional but amazing: a drizzle of honey in the dough for subtle sweetness.
Step-By-Step: Cinnamon Sugar Sourdough Bread
I’ll walk you through this like we’re baking together in my kitchen. (Don’t worry, I’ll save you the awkward small talk.)
Step 1: Mix the Dough
Grab a big bowl. Combine your starter, warm water, and flour. Stir until it looks like shaggy dough that you’d never want to show on Instagram. Add salt last and keep mixing.
Pro tip: Don’t panic if the dough feels sticky. Sticky dough = happy dough.
Step 2: Let It Rest (a.k.a. Autolyse)
Cover your bowl with a towel and let the dough chill for about 30 minutes. Think of it as a spa break for gluten—it relaxes and stretches.
Step 3: Stretch and Fold
Every 30 minutes for the next 2–3 hours, stretch and fold the dough. Basically, grab one side, pull it up, fold it over, and rotate the bowl. Do this four times per session.
Yes, it feels weird at first. Yes, it makes a huge difference.
Step 4: Bulk Fermentation
Now, let the dough rest for 4–6 hours, depending on how warm your kitchen is. If it’s cold, this could take longer—patience is the name of the game here.
You’ll know it’s ready when the dough doubles in size and feels airy.
Step 5: Shape the Dough
Gently tip the dough onto a floured surface. Don’t punch it down like it’s pizza dough—treat it like the delicate little cloud it is. Shape it into a round loaf and place it in a floured banneton (or just a bowl lined with a towel if you’re normal like me).
Step 6: Overnight Proof
Cover it and pop it in the fridge overnight. This slow rise makes the flavor deeper and the texture chewier. Plus, you get to actually sleep instead of staring at dough for hours.
Step 7: Bake the Bread
Preheat your oven to 450°F (230°C) with a Dutch oven inside. When it’s blazing hot, carefully drop in your dough, slash the top (bread’s version of eyeliner), and cover. Bake for 20 minutes, then uncover and bake another 20–25 minutes until golden brown.
When you pull it out, it should sing—that crackly sound of a good crust. If you don’t hear it, maybe hum a song yourself. 😉
Step 8: Cinnamon Sugar Magic
Here’s where things get fun. Melt butter in a small bowl. Mix sugar and cinnamon in another. While the bread is still warm, brush it generously with melted butter, then roll or sprinkle it in cinnamon sugar until fully coated.
Stand back and admire your masterpiece.
Tips to Nail This Recipe
- Feed your starter well. A lazy starter = dense bread.
- Use a Dutch oven. It traps steam and gives you that bakery-style crust.
- Don’t skip the overnight proof. It’s the secret to depth of flavor.
- Eat it warm. Sure, it’s good cold, but cinnamon sugar bread warm out of the oven? Unreal.
Fun Variations to Try
Why stop at plain cinnamon sugar when you can play around?
Add a Swirl
Roll out your dough before shaping, spread butter, cinnamon, and sugar inside, then roll it up like cinnamon rolls. Bake as usual and slice into swirly perfection.
Make It Dessert
Drizzle a glaze made of powdered sugar and milk over the top. Suddenly your bread is cake, and I’m not complaining.
Add Nuts or Raisins
Throw in chopped pecans, walnuts, or raisins for texture and a little surprise in every bite.
Serving Ideas
This bread is versatile. Like, dangerously versatile.
- Breakfast: Toast slices, add butter, and pretend you’re eating dessert before 9 a.m.
- Snack: Eat it plain with coffee—your 3 p.m. slump won’t stand a chance.
- Dessert: Top with vanilla ice cream. Yes, I said ice cream. You’re welcome.
Why This Recipe Beats Store-Bought
Sure, you can buy cinnamon swirl bread at the store. But let’s be real—it’s usually too sweet, too artificial, or it goes stale in 30 seconds. Homemade sourdough bread stays fresh longer, tastes better, and has zero weird preservatives. Plus, you get bragging rights. And IMO, that’s half the fun.
Troubleshooting: Common Mistakes
- Bread didn’t rise? Your starter probably wasn’t active enough. Feed it more often.
- Dense loaf? You might have rushed fermentation. Sourdough is basically bread meditation—slow down.
- Burned sugar? Wait until the bread cools slightly before brushing with butter and sugar. Otherwise, you’ll caramelize it too much.
My Honest Take
I’ve made this cinnamon sugar sourdough bread recipe more times than I can count, and every single time, it disappears within 24 hours. Friends magically show up at my house when they know it’s baking day. Coincidence? I think not.
And honestly, baking this bread makes me feel like a magician. You start with flour, water, and a bit of starter, and end up with a loaf that tastes like it came out of a bakery window in Paris (but with way more cinnamon sugar).
Final Thoughts
If you’re looking for a recipe that’s cozy, impressive, and borderline addictive, this cinnamon sugar sourdough bread is it. It’s sweet, tangy, soft on the inside, crusty on the outside, and basically everything bread should be.
So grab your starter, dust off that Dutch oven, and give it a try. Worst case scenario? Your house smells like cinnamon sugar. Best case? You’ll have your new favorite bread recipe. Either way, you win.
Now tell me—are you already imagining that first warm slice, or is it just me? 🙂
