I discovered an exciting twist on a classic treat that instantly sparked my love for baking. The cinnamon sugar infuses a delightful sweetness into the tangy sourdough, resulting in a loaf that’s both aromatic and irresistible. As someone who enjoys a Sourdough Recipe For Beginners, this creation feels like a true triumph in my kitchen.
I recently discovered this amazing cinnamon sugar sourdough bread and I couldn’t wait to share it with everyone. I mix 500 g of bread flour, 360 ml water and 150 g of an active sourdough starter with 10 g salt to form the base of this recipe.
Then I add a unique twist by swirling in a cinnamon sugar mixture made of 100 g granulated sugar, 2 tsp ground cinnamon and 30 g unsalted melted butter. I’ve experimented with so many sourdough recipes, whether it’s sourdough recipe for beginners or more advanced bread recipes using sourdough starter, but this one turns out different every time.
The way the cinnamon sugar adds a burst of sweetness is so cool, its like a secret ingredient in best sourdough recipes. I love that this recipe combines classic sourdough techniques with creative add ins and a little extra flavor.
You gotta try this one, its simply incredible!
Why I Like this Recipe
I love this recipe because it gives me a fun twist on regular sourdough bread with the cinnamon sugar filling. I really enjoy how the dough develops when I do the stretch and folds even though it might seem a bit tedious, it makes the bread super tasty. The aroma that fills my kitchen when its in the oven is simply amazing and always makes me smile. Also, I feel proud that I can experiment and still nail a recipe thats both sweet and savory, even if I make little mistakes here and there.
Ingredients
- Bread Flour is full of protein and carbs which help provide structure.
- Active sourdough starter creates tangy, probiotic flavor that gives the bread character.
- Water hydrates flour and helps develop gluten for a chewy texture.
- Salt enhances flavor and regulates yeast fermentation in your bread.
- Sugar infuses sweetness while cinnamon injects warm, spicy aroma to the bread.
- Melted butter moistens the mixture and enriches taste with fat and flavor.
- Mixed flavors combine sweet richness with tangy sour notes, making bread irresistibly tasty.
- Overall, every ingredient plays a crucial role in making our bread unique and delicious.
Ingredient Quantities
- Dough: 500 g bread flour (about 4 cups)
- Dough: 360 ml water (room temperature is best)
- Dough: 150 g active sourdough starter (make sure its bubbly!)
- Dough: 10 g salt (around 1½ teaspoons)
- Cinnamon Sugar Mixture: 100 g granulated sugar (roughly ½ cup)
- Cinnamon Sugar Mixture: 2 tsp ground cinnamon
- Cinnamon Sugar Mixture: 30 g unsalted butter, melted (about 2 tablespoons)
How to Make this
1. In a big bowl, mix together 500 g of bread flour and 360 ml of water until there are no dry spots, then stir in 150 g of active sourdough starter and 10 g of salt.
2. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes so the flour absorbs the water.
3. Every 30 minutes for 2 hours, do a series of stretch and folds to develop the gluten (this helps the dough rise well).
4. While the dough is bulk fermenting, in a small bowl combine 100 g granulated sugar, 2 tsp ground cinnamon, and 30 g melted unsalted butter to make your cinnamon sugar mixture.
5. Once the dough has roughly doubled in size, tip it out onto a lightly floured surface and gently shape it into a rectangle.
6. Evenly brush the surface of the dough with the cinnamon sugar mixture you prepared.
7. Starting from one of the shorter sides, tightly roll the dough up like a jelly roll, trying to keep it as tight as possible.
8. Lay the rolled dough in a greased loaf pan or shape it into a free-form loaf on a baking tray, with the seam side down.
9. Cover again with a damp cloth and let the dough proof for about 1 to 2 hours until it nearly doubles in size.
10. Preheat your oven to 450°F (230°C) and bake the bread for 30-35 minutes until the crust turns a deep golden color, then let it cool completely before slicing and enjoying.
Equipment Needed
1. Large bowl – used for mixing together the flour, water, sourdough starter, and salt
2. Measuring scale, cups, and spoons – essential for getting the ingredient amounts right
3. Damp cloth – needed to cover the bowl during the dough’s resting and proving periods
4. Small bowl – for combining granulated sugar, cinnamon, and melted butter
5. Pastry brush – to evenly apply the cinnamon sugar mixture onto the dough
6. Lightly floured surface – used for shaping and rolling the dough into a rectangle
7. Loaf pan or baking tray – for placing the formed dough before baking
8. Oven – required to preheat and bake the bread at 450°F (230°C)
FAQ
The Best Cinnamon Sugar Sourdough Bread Recipe Substitutions and Variations
- Instead of bread flour, you can use all-purpose flour although the texture might be a bit less chewy.
- If you dont have an active sourdough starter, try using about 1 teaspoon of instant yeast dissolved in the water instead.
- You can replace granulated sugar with brown sugar or even coconut sugar for a slightly different flavor profile.
- If you’re out of ground cinnamon, apple pie spice or a mix of cinnamon and nutmeg will work in a pinch.
- Melted coconut oil or margarine is a fine substitute for unsalted butter if that’s what you have on hand.
Pro Tips
1. Make sure your sourdough starter is really active before using it; if it isn’t bubbly enough, your dough might not rise as good as it should and you could end up with a flat loaf.
2. During your stretch and folds try to be gentle, its important but don’t overdo it. Overworking the dough can mess up the gluten and make your bread tough.
3. When letting your dough proof, even if it doesn’t look like it’s doubling perfectly, trust the process. Sometimes a little extra time lets the flavors get even better.
4. Rolling the dough can be tricky; try to keep it as tight and even as possible, but if it’s a bit messy its fine – the imperfections can actually add to the homemade charm.
The Best Cinnamon Sugar Sourdough Bread Recipe
My favorite The Best Cinnamon Sugar Sourdough Bread Recipe
Equipment Needed:
1. Large bowl – used for mixing together the flour, water, sourdough starter, and salt
2. Measuring scale, cups, and spoons – essential for getting the ingredient amounts right
3. Damp cloth – needed to cover the bowl during the dough’s resting and proving periods
4. Small bowl – for combining granulated sugar, cinnamon, and melted butter
5. Pastry brush – to evenly apply the cinnamon sugar mixture onto the dough
6. Lightly floured surface – used for shaping and rolling the dough into a rectangle
7. Loaf pan or baking tray – for placing the formed dough before baking
8. Oven – required to preheat and bake the bread at 450°F (230°C)
Ingredients:
- Dough: 500 g bread flour (about 4 cups)
- Dough: 360 ml water (room temperature is best)
- Dough: 150 g active sourdough starter (make sure its bubbly!)
- Dough: 10 g salt (around 1½ teaspoons)
- Cinnamon Sugar Mixture: 100 g granulated sugar (roughly ½ cup)
- Cinnamon Sugar Mixture: 2 tsp ground cinnamon
- Cinnamon Sugar Mixture: 30 g unsalted butter, melted (about 2 tablespoons)
Instructions:
1. In a big bowl, mix together 500 g of bread flour and 360 ml of water until there are no dry spots, then stir in 150 g of active sourdough starter and 10 g of salt.
2. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes so the flour absorbs the water.
3. Every 30 minutes for 2 hours, do a series of stretch and folds to develop the gluten (this helps the dough rise well).
4. While the dough is bulk fermenting, in a small bowl combine 100 g granulated sugar, 2 tsp ground cinnamon, and 30 g melted unsalted butter to make your cinnamon sugar mixture.
5. Once the dough has roughly doubled in size, tip it out onto a lightly floured surface and gently shape it into a rectangle.
6. Evenly brush the surface of the dough with the cinnamon sugar mixture you prepared.
7. Starting from one of the shorter sides, tightly roll the dough up like a jelly roll, trying to keep it as tight as possible.
8. Lay the rolled dough in a greased loaf pan or shape it into a free-form loaf on a baking tray, with the seam side down.
9. Cover again with a damp cloth and let the dough proof for about 1 to 2 hours until it nearly doubles in size.
10. Preheat your oven to 450°F (230°C) and bake the bread for 30-35 minutes until the crust turns a deep golden color, then let it cool completely before slicing and enjoying.
