Print

Soft Cinnamon Sugar Sourdough Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Soft Cinnamon Sugar Sourdough Bread is a delightful and wholesome sourdough sandwich bread recipe with a perfect balance of cinnamon and sugar swirled into soft, fluffy sourdough. Made without any commercial yeast, it relies entirely on a bubbly, active sourdough starter to provide natural leavening. The bread yields a tender crumb and a golden crust that is enhanced by a cinnamon sugar filling, making it an ideal homemade bread for breakfast or snacks with a warm, comforting flavor.

Ingredients

Main Ingredients

  • 300 grams active sourdough starter (active and bubbly)
  • 650 grams warm water
  • 1000 grams bread flour
  • 50 grams honey
  • 40 grams olive oil or avocado oil
  • 20 grams fine sea salt

Cinnamon Sugar Filling

  • 1-2 teaspoons ground cinnamon (adjust to preference, more if making multiple loaves cinnamon sugar)
  • 1/2 cup brown sugar (adjust to preference)
  • 1 tablespoon flour

Instructions

  1. Mix Ingredients: In a large bowl, combine the active sourdough starter, warm water, bread flour, honey, olive or avocado oil, and fine sea salt. Start mixing with a Danish dough whisk, then use your hands to fully incorporate all ingredients until a cohesive dough forms.
  2. First Rest: Cover the dough and let it rest for 1 hour at room temperature to allow hydration and gluten development.
  3. Stretch and Folds: Perform 3-4 sets of stretch and folds about every 20-30 minutes. This involves gently stretching and folding the dough over itself to strengthen the gluten network.
  4. Bulk Fermentation – Method 1: After stretch and folds, let the dough ferment overnight for 6-8 hours at room temperature until it nearly doubles in size.
  5. Bulk Fermentation – Method 2: Alternatively, after stretch and folds, ferment the dough for 4-6 hours or refrigerate overnight for a stronger sour flavor. This method allows flexibility to complete the bread in one day or over two days.
  6. Prepare Cinnamon Sugar Mixture: Mix ground cinnamon, brown sugar, and flour in a small bowl to create the cinnamon sugar filling.
  7. Shape the Dough: Roll or stretch the fermented dough into a rectangle. Evenly sprinkle the cinnamon sugar mixture over the dough, keeping the edges about 1/4 inch free.
  8. Form Loaves: Fold the dough into thirds, add more cinnamon sugar on the folds, then roll it up tightly. Pinch and tuck the ends under to create a sealed loaf shape.
  9. Proof the Loaves: Place the shaped dough seam-side down into greased or parchment-lined loaf pans. Cover with a damp towel, shower cap, or plastic wrap and proof in a warm place until doubled or almost doubled in size.
  10. Preheat Oven: Preheat your oven to 400°F (204°C).
  11. Score and Bake: Just before baking, make a few shallow expansion cuts on top of the dough. For method 2, place a pan of hot water on the oven floor to create steam, aiding crust formation and oven spring.
  12. Bake: Bake the loaves for 35-40 minutes or until golden brown. A hollow sound when tapping the top indicates doneness.
  13. Cool and Finish: Remove the bread from pans and transfer to a wire rack to cool. While still hot, brush the tops with butter to soften the crust and add rich flavor. Cool completely before slicing for best texture.
  14. Enjoy: Slice the bread warm or cooled, and savor the soft, fluffy cinnamon sugar sourdough flavor.

Notes

  • Use an active, bubbly sourdough starter for best rise and flavor.
  • The cinnamon sugar filling quantities can be adjusted depending on preference or if making multiple loaves.
  • Stretch and folds replace traditional kneading and should be done gently but thoroughly.
  • Proofing times may vary depending on room temperature; dough should nearly double in size before baking.
  • Using hot water in the oven during baking helps create steam, which improves crust texture and bread volume.
  • Brush butter on the bread right after baking for a softer crust and delicious buttery flavor.
  • If you prefer a tangier flavor, refrigerate the dough overnight during bulk fermentation.
  • Allow bread to cool before slicing to preserve crumb structure.

Find it online: https://cookedbysarah.com/soft-cinnamon-sugar-sourdough-bread-recipe/