Sourdough Cinnamon Brown Sugar Bread with Better Swirls

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Author: A brown haired girl. Tina Bevk

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.

A hand holding a sourdough cinnamon sugar bread slice with some slices cut off on a wooden cutting board in the background.

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.

Ingredients

Sourdough cinnamon sugar bread with some slices cut off on a wooden cutting board.
  • 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

The dough for sourdough cinnamon sugar bread.

STEP 1. Start by combining your dough ingredients in a large mixing bowl. Use a spoon or your hands to mix until all the flour is hydrated and no dry spots remain. The dough will be shaggy and sticky at this stage—that’s perfectly fine. Cover the bowl with a damp towel and let it rest for 30 minutes to allow the flour to absorb the water and start developing gluten.

STEP 2. After the rest, perform 2-3 sets of stretch and folds, about every 30 minutes. To do this, grab a section of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. The dough will start to feel smoother and stronger as you go.

STEP 3. Once you’ve completed the stretch and folds cover the bowl with a lid, plastic wrap, or a plastic bag to prevent drying. Let it bulk ferment at room temperature until it has almost doubled in size and looks puffy—this entire process, from mixing to the end of bulk fermentation, should take about 6 hours, depending on the warmth of your kitchen.

Woman's hands flattening bread dough to the wooden table.

STEP 4. 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 5. Prepare the cinnamon sugar filling by mixing ground cinnamon and light brown sugar in a small bowl. Shape your dough on a lightly floured surface into a rectangle.

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

Bread dough rolled out on the table, with cinnamon sugar sprinkle added.

Sprinkle 2/3 of your filling on top, leaving a small border around the edges

One hand folding bread dough over a cinnamon sugar filling on a wooden table.

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

A woman's hand holding a spoon and adding more filling to a folded bread dough.

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

Two hands rolling bread dough into a log.

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

Loaf of bread in a parchment paper lined loaf tin.

STEP 6. 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.

You can optionally also do a cold overnight proof as the second rise, but the dough will be a bit tangier if you do that. If you don’t mind, that’s ok!

A loaf of bread just baked in a loaf tin, leaking the filling.

STEP 7. 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.

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.

Sourdough cinnamon sugar bread with some slices cut off on a wooden cutting board.

STEP 8. 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!

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.

Tools You’ll Need

  • 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.

💭Crucial Success Tips

  • Dough texture: If your dough is too wet, sprinkle in a little more flour; if it’s too dry, add a splash of water. It’s all about finding that perfect balance for a dough that’s still manageable to work with and retains some of the hydration. Feel free to tweak the amounts slightly!
  • Using a dough scraper: A dough scraper is not just for cutting; use it to fold your dough neatly and to transfer it into your loaf pan without a mess. It helps keep the shape intact and makes handling the dough much simpler.
  • Adding the filling: When adding your cinnamon sugar mixture, aim for an even spread. This ensures every slice is packed with flavor. Also, remember not to overdo it; too much filling can lead to leaks and make rolling tougher.

FAQ

Can I use whole wheat flour for this sourdough cinnamon sugar bread?

Yes, you can substitute whole wheat flour for a portion of the all-purpose or bread flour. I wouldn’t substitute more than 20%, to keep this bread soft. Keep in mind, though, that whole wheat flour absorbs more water, so you might need to adjust the hydration of your dough slightly. Whole wheat will also give your bread a denser texture and a nuttier flavor.

Is sourdough bread better for you than regular bread, especially with stuff like phytic acid and good bacteria?

Sourdough bread can be better for you because it breaks down phytic acid, making it easier for your body to get minerals from the bread. The good bacteria from the sourdough starter are healthy for your stomach, too. Plus, letting the dough rise longer makes the bread taste better and could be better for you.

Why didn’t my sourdough cinnamon sugar bread rise very much?

A few things could’ve happened. Maybe your sourdough starter wasn’t ready or active. The temperature of where you let the dough rise could’ve been too cold, making the rise slow. Also, check that you gave it enough time to rise both before and after shaping the dough.

More Sourdough Recipes

Sourdough cinnamon sugar bread with some slices cut off on a wooden cutting board.

Sourdough Cinnamon Sugar Bread

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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.
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Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 7 hours
Total Time 8 hours 20 minutes
Servings 10 slices
Calories 181

Equipment

Ingredients 

For the Dough:

  • 220 grams water
  • 175 grams bread flour
  • 175 grams all-purpose flour plus extra for shaping, about 12 grams or 2 tbsp
  • 110 grams sourdough starter active
  • 20 grams sugar
  • 10 grams oil neutral tasting oils work best
  • 7 grams salt

For the Cinnamon Brown Sugar Filling:

  • 12 grams ground cinnamon
  • 65 grams light brown sugar
  • a splash heavy cream milk or water work too

Instructions

  • STEP 1. Start by combining your dough ingredients in a large mixing bowl. Use a spoon or your hands to mix until all the flour is hydrated and no dry spots remain. The dough will be shaggy and sticky at this stage—that’s perfectly fine. Cover the bowl with a damp towel and let it rest for 30 minutes to allow the flour to absorb the water and start developing gluten.
  • STEP 2. After the rest, perform 2-3 sets of stretch and folds, about every 30 minutes. To do this, grab a section of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. The dough will start to feel smoother and stronger as you go.
  • STEP 3. Once you’ve completed the stretch and folds cover the bowl with a lid, plastic wrap, or a plastic bag to prevent drying. Let it bulk ferment at room temperature until it has almost doubled in size and looks puffy—this entire process, from mixing to the end of bulk fermentation, should take about 6 hours, depending on the warmth of your kitchen.
  • STEP 4. 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 5. Prepare the cinnamon sugar filling by mixing ground cinnamon and light brown sugar in a small bowl. Shape your dough on a lightly floured surface into a rectangle.
    Lightly brush the dough with heavy cream (or milk/water).
    Sprinkle 2/3 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 6. 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.
    You can optionally also do a cold overnight proof as the second rise, but the dough will be a bit tangier if you do that. If you don't mind, that's ok!
  • STEP 7. 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.
    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 8. 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!

Video

Notes

 
    • Dough texture: If your dough is too wet, sprinkle in a little more flour; if it’s too dry, add a splash of water. It’s all about finding that perfect balance for a dough that’s still manageable to work with and retains some of the hydration. Feel free to tweak the amounts slightly!
    • Using a dough scraper: A dough scraper is not just for cutting; use it to fold your dough neatly and to transfer it into your loaf pan without a mess. It helps keep the shape intact and makes handling the dough much simpler.
    • Adding the filling: When adding your cinnamon sugar mixture, aim for an even spread. This ensures every slice is packed with flavor. Also, remember not to overdo it; too much filling can lead to leaks and make rolling tougher.
Tried this recipe?Mention @tinadoessourdough

Nutrition

Serving: 1slice | Calories: 181kcal | Carbohydrates: 37g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 275mg | Potassium: 50mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 0.05mg | Calcium: 24mg | Iron: 1mg

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.
1:00 PM – Begin folding the dough, apply the filling, and shape it.
1:30 PM – Start the final rise in the loaf pan.
4:30 PM – Preheat your oven and get ready to bake.
5:00 PM – Bake your bread.
5:50 PM – Take your bread out to cool.

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

5:00 PM – Mix your dough and let it rise for 6 hours.
11:00 AM – Move the dough to a cool spot for a slow fermentation overnight.
7:00 AM – Shape, fill, and shape your dough first thing.
7:30 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

A pinnable picture showing the making of sourdough cinnamon sugar bread and the final crumb.

Author: Tina Bevk

Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.

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27 Comments

  1. I was JUST thinking I should make my own cinnamon bread this morning when I had some with breakfast. (Store bought). I got into bread making several years ago but have yet to replace one of my favorites. Maybe because I don’t buy it often so I don’t think to try making it until I do. Thanks for sharing! I can’t wait to try.

    1. I’m still not completely done replacing all my favorites too! And I completely understand the desire to do so. I get so excited when I perfect a homemade alternative it’s not even funny =P I hope this recipe helps!

    1. I’ve never done it this way, but I don’t see why it wouldn’t work! Maybe the baking time will be a bit shorted though, if you’re planning to put the dough directly into a preheated dutch oven. If you remember to do so, please get back to me about how it went! 🙂

  2. I am currently making this bread. I am a little concerned, it only calls for 350g of flour. That’s less than 3 cups of flour while it calls for a whole cup of water. My dough is sooo very wet. It is currently proofing… but I’m not sure it will rise. I just feel like it is too wet… should I stretch and fold? I’m a bit worried.

    1. Hi Kim!

      It’s true that so many factors affect the wetness of the dough, it’s hard to predict how things will tourn out for everyone. But until now, people had great success with this bread so I’m holding my breath for your bread to turn out great too! And yes, the dough is quite wet but it should get more manageable after the bulk rise. Definitely use a lot of flour when shaping though! 🙂

  3. This turned out yummy! But, my dough was pretty wet and wanted to make sure I do out the 10 grams of oil into the dough mixture plus a bit of oil in the bowl? I could have put too much into my bowl. Thanks!

    1. Yes, that’s correct, 10 g + some for the bowl. Every flour has a bit different absorption rate, so maybe try to add an extra 10 grams of flour next time? 🙂

  4. I don’t have a stand mixer and thought I had everything ready to go per the list of what was needed. But timing will be different so I won’t make that today.

    1. Hi Patrice!

      You don’t actually need a stand mixer, but it does make the job easier 🙂 If you don’t have one, try kneading the dough for a good 15 minutes and it should be fine as well! 🙂

    1. Hi Linda,

      Substituting pumpkin for some of the water in the cinnamon swirl bread sounds like a good experiment! I haven’t tried it myself, but it should work. Maybe you can do half pumpkin half water and see how that goes first, just to be sure?

      Let me know how it turns out!

  5. This is okay to leave out on the counter overnight? I’m on 3.5hrs of first rise. It hasn’t grown that much but since i’m suppose to put it in the fridge after the first 4-6 hour rise I assume I can just leave it out?

    1. Hi Katie!

      Sorry for the late reply—it might not help much now, but generally, it’s not recommended to leave the dough out on the counter all night for this recipe, unless your kitchen is quite cool. Leaving it out could lead to overfermentation, which affects the texture and flavor of the bread. For future attempts, sticking to the fridge after the initial rise is usually safer to control the fermentation process.

      Hope that helps for next time! 🙂

  6. Another question. Feeling pretty silly. Was i suppose to do the stretch and fold process before beginning this one? Would explain a lot 😆

    1. Hi Katie,

      don’t feel silly at all! Sourdough really is a process, and everyone makes mistakes when they’re learning—I’ve had my fair share too, trust me! 😆 As for the stretch and folds, yes, they are typically done during the first part of the bulk fermentation, not before you start the process. It helps develop the dough’s strength and structure as it ferments.

      Keep experimenting and asking questions; that’s the best way to learn and improve!

  7. How long can I leave the dough in the fridge? It took a little longer to rise yesterday so I didn’t have time to finish. I put it in the fridge overnight and have some errands to run.

    1. Hi Bryanna!

      I almost always end up leaving it in the fridge for 12+ hours, sometimes up to 48 hours. I don’t notice a huge difference actually, and the only thing that will change the more time you leave it is the sourness – the more time it’s in the fridge, the more sour it gets. But even after 48 hours mine wasn’t that much more sour than after 8 hours, so go run your errands in peace! =D

  8. Not sure what happened here. I made the bread with very active starter. Made no adjustments and the dough didn’t rise. The dough stayed extremely wet. Was not edible once baked.

    1. Hi Mandy!

      I’m sorry to hear the bread didn’t work out. Sourdough can be tricky because things like the type of flour, humidity, and how wet your starter is can all affect the dough. It sounds like your dough ended up too wet.

      If you’re willing to try again, I suggest adding more flour—about 20g to 30g should help. You can use either bread flour or all-purpose flour. I know it’s frustrating to throw food away; I’ve been there with my own recipe tests, and it sucks!

      Sorry again, and I hope your next attempt is much better!

  9. 5 stars
    Making this now. Just put it in my loaf pan. My dough looked like yours when I rolled it, but it was so very sticky. Stuck to my rolling pin even after flouring it. Anyway when I did the inclusions and tried to roll it, it was a mess!!! Stuck to my bench scraper and by the time I put it in the loaf pan, I have no idea where the seam is. I just went with it. I’m not sure I’ll be able to score it … Also , I noticed after putting it in the fridge this morning after leaving it out all night (my kitchen is about 60° overnight), I ran a few errands so it was in the fridge this morning for 3-4 hours, the dough had gone down on the bowl it was in (like my starter does after it hit its peak). Did I miss the sweet spot? Idk if it’ll turn out but if not I’ll just make a French toast casserole or something with it … I hope! Do you think I did something wrong? I hope like heck this turns out bc it sounds so good! Thank you for sharing the recipe!

    1. Hi Nikki!

      That’s the tricky thing with sourdough, and dough in general—each type of flour absorbs water differently. Even if we both use all-purpose and bread flour, they might behave differently. If your dough was really sticky, I’d suggest using a bit less water (10-20g less) or adding more flour (10-20g more) next time. I really hope it still turns out okay this time, though!

      From what you’ve described, adjusting the flour or water amount should help manage the stickiness better for future bakes. Please let me know how it turns out—I’m crossing my fingers for you! =D