Sourdough Cinnamon Brown Sugar Bread with Better Swirls
Tina BevkIf 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.
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
- 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
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!
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
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.
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.
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
Jump to VideoEquipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 kitchen scale or measuring cups and spoons
- 1 Dough scraper
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.
Nutrition
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
Do I have to bake this as a loaf? Can I take this as a round sourdough?
Hi Kim!
No, you don’t have to bake this as a loaf! You can shape it as a round sourdough instead. Just follow the same process up until shaping, then form it into a round boule and place it in a floured banneton. Let it proof as usual. When ready to bake, score the top and bake in a Dutch oven at 460°F covered for 30 minutes, then uncovered at 440°F for another 10 minutes. Keep in mind that the swirl pattern may not be as defined in a round shape, but the flavor will still be delicious! By the way, I’m actually JUST working on a video recipe for this bread and it includes the instructions for baking it as a boule, so stay tuned for that 🙂
Hi Tina
I am excited to try this recipe! What is the approximate size for the rectangle that is initially rolled out.
Thanks
Carol
Hey Carol,
when rolling out the dough into a rectangle, I usually aim for roughly 10×14 inches (25×35 cm). It doesn’t have to be exact—just big enough so you can spread the filling evenly while still being able to roll it up nicely. If your dough is a little stubborn and keeps shrinking back, let it rest for a few minutes and try again, that always helps me!
Hope that helps!
I am loving this recipe! Made it twice now – the first time the bread was separating from the cinnamon filling. My second time, I got a big air bubble separating the bread from the cinnamon filling. Any suggestions?
Hi Lynne!
I’m glad to hear you’re enjoying the recipe! It sounds like you’re running into an issue that’s quite common with filled breads. A couple of tips to help prevent that in my experience:
– Make sure the surface of the dough is slightly tacky before adding the cinnamon filling. If the dough surface is too dry, the filling can cause it to separate during baking. That’s why the recipe calls fir lightly brushing the dough with milk/cream before spreading the filling.
– Roll the dough tightly. When you roll up the dough with the cinnamon filling, try to roll it as tightly as possible. This helps to cancel the air pockets that can become even bigger during baking.
– After rolling the dough into a log, you can gently press down along the length of the roll to help seal in the filling and reduce the space between the swirls.
Give these tips a try next time, and hopefully, they’ll help keep everything together!
Perfect cinnamon bread! I added more brown sugar and cinnamon, but it was so darn good! It would only take four stars, but I give 5!
Hi Lisa,
Thank you thank you!! I’m so glad you liked it =d And I’ll need to look into why it won’t let you give it 5 stars, I’m sorry for the trouble! I appreciate your rating all the same though =D