If you love the tang of sourdough and the sweetness of cinnamon, this Cinnamon Sourdough Bread is going to be your new favorite bake. It’s soft, slightly chewy, and swirled with a fragrant cinnamon-sugar ribbon that fills your kitchen with the best smell ever. Perfect toasted with butter in the morning or enjoyed warm right out of the oven this bread feels like a hug in loaf form.
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Recipe Details
Servings: 1 loaf (about 8 slices)
Prep Time: 20 minutes (plus rising time)
Cook Time: 35 minutes
Total Time: About 6 hours including rise
Calories: ~210 per slice
Why You’ll Love This Cinnamon Sourdough Bread
- It’s the perfect blend of tangy and sweet , not too sugary, just right.
- The cinnamon swirl makes each slice beautiful and flavorful.
- Great for breakfast, French toast, or even gifting.
- Uses your sourdough starter, a great way to make the most of it!
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 cup active sourdough starter (fed and bubbly)
- ¾ cup warm water
- 2 tablespoons sugar or honey
- 1 teaspoon salt
- 2 tablespoons melted butter
For the Cinnamon Swirl
- 2 tablespoons butter, softened
- ⅓ cup brown sugar
- 1 ½ teaspoons cinnamon
Instructions
- In a large bowl, combine flour, starter, water, sugar (or honey), salt, and melted butter. Mix until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 3–4 hours, or until doubled in size.
- Mix the softened butter, brown sugar, and cinnamon together in a small bowl.
- Roll out the dough into a rectangle (about 9×12 inches). Spread the cinnamon mixture evenly on top, then roll it up tightly like a jelly roll.
- Place the roll seam-side down in a greased loaf pan. Cover and let it rise again for about 1½–2 hours, until puffy.
- Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped.
- Let it cool slightly before slicing. Serve warm with butter or drizzle with glaze if you want an extra treat.
Tips for the Best Cinnamon Sourdough Bread
- Don’t skip the second rise, it gives you that soft, airy texture.
- Use room temperature butter for the swirl so it spreads easily.
- If you like raisins or nuts, sprinkle some over the cinnamon layer before rolling.
- Store leftovers in an airtight container for up to 3 days or freeze slices for later.
Cinnamon Sourdough Bread
Course: BreakfastDifficulty: Medium8
slices20
minutes35
minutes210
kcalIngredients
- For the Dough
3 cups all-purpose flour
1 cup active sourdough starter (fed and bubbly)
¾ cup warm water
2 tablespoons sugar or honey
1 teaspoon salt
2 tablespoons melted butter
- For the Cinnamon Swirl
2 tablespoons butter, softened
⅓ cup brown sugar
1 ½ teaspoons cinnamon
Directions
- Make the dough. In a large bowl, combine flour, starter, water, sugar (or honey), salt, and melted butter. Mix until a shaggy dough forms.
- Knead. Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
- First rise. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 3–4 hours, or until doubled in size.
- Prepare the filling. Mix the softened butter, brown sugar, and cinnamon together in a small bowl.
- Shape the bread. Roll out the dough into a rectangle (about 9×12 inches). Spread the cinnamon mixture evenly on top, then roll it up tightly like a jelly roll.
- Second rise. Place the roll seam-side down in a greased loaf pan. Cover and let it rise again for about 1½–2 hours, until puffy.
- Bake. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped.
- Cool and enjoy. Let it cool slightly before slicing. Serve warm with butter or drizzle with glaze if you want an extra treat.
