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The Magic of Cinnamon and Sourdough: A Perfect Pairing
There’s something almost magical about the moment when the aroma of cinnamon sourdough bread begins wafting through your kitchen. That tantalizing blend of warm spice and fermenting dough signals something truly special is happening in your oven. As someone who’s been baking sourdough for years, I can tell you that adding cinnamon to your sourdough repertoire isn’t just delicious—it’s transformative.
Cinnamon sourdough bread brings together two beloved baking traditions: the ancient art of sourdough fermentation and the comforting warmth of cinnamon-swirled pastry. The result? A loaf that’s both rustic and sophisticated, with a perfect balance of tang and sweetness that’ll have everyone asking for your secret.
What makes this recipe particularly special is how the slow fermentation process of sourdough allows the cinnamon flavors to develop and deepen. Unlike quick cinnamon breads, this sourdough version creates complex flavor layers that continue to evolve even after baking.
Whether you’re a sourdough veteran looking to expand your baking horizons or someone who’s just fallen in love with your first starter, this cinnamon sourdough bread recipe will bring new dimensions to your bread-making journey. Let’s dive in and create something wonderful together!
What You’ll Need for Your Cinnamon Sourdough Bread
For the Dough:
- 500g bread flour (about 4 cups)
- 350g water (about 1½ cups), room temperature
- 100g active sourdough starter (about ½ cup)
- 10g salt (about 1½ teaspoons)
- 20g honey or maple syrup (optional, for subtle sweetness)
For the Cinnamon Filling:
- 100g brown sugar (about ½ cup, packed)
- 15g cinnamon (about 2 tablespoons)
- 60g unsalted butter, softened
- Pinch of salt
- 1 teaspoon vanilla extract (optional, but adds wonderful depth)
- Optional: Add ½ cup of raisins if you’re going for a cinnamon-raisin twist.
Equipment:
- Large mixing bowl
- Parchment paper
- Dutch oven or loaf pan
- Kitchen scale (highly recommended for accuracy)
Preparing Your Starter for Cinnamon Sourdough Success
Before we jump into making our cinnamon sourdough bread, let’s talk about your starter. For this recipe, you’ll want your sourdough starter at its peak activity—bubbly, doubled in size, and passing the float test. This typically happens 4-8 hours after feeding, depending on your kitchen temperature and starter vigor.
Planning to bake in the morning? Give your starter a feeding the evening before so it’s active and ready. Alternatively, if you’re a night baker, feed it early in the day. The beauty of sourdough is its flexibility—you can adapt the schedule to your life, not the other way around!
Pro tip: If you’re short on active starter but still craving cinnamon goodness, consider making a sourdough discard cinnamon bread variation. While it won’t have the same rise, it’ll still deliver amazing flavor and put your discard to delicious use.
How to Make Cinnamon Raisin Sourdough Bread
If you’ve never made sourdough with a swirl of cinnamon and raisins, you’re in for something truly cozy and satisfying. The steps are simple, and the dough is very forgiving. Here’s how I do it:
🕓 1. Build Your Levain (Night Before or Early Morning)
In a clean jar or bowl, mix:
- 25g active sourdough starter
- 50g warm water
- 50g all-purpose flour
Cover loosely and let rise in a warm spot until it doubles and gets bubbly. This usually takes 6–12 hours depending on room temperature.
💧 2. Mix the Levain with Water
In a large bowl, stir together the bubbly levain and 350g of room-temperature water. You can use a spatula or your hands. It doesn’t have to dissolve completely—just mix it up well.
🧂 3. Add Salt and Sweetener
Add:
- 10g salt
- 1 tablespoon honey or maple syrup (optional, but adds a nice hint of sweetness)
Mix everything gently to help the salt dissolve.
🌾 4. Add the Flour
Add 500g of bread flour to the bowl. Mix using your hands or a spatula until no dry flour remains. The dough will look messy and shaggy—that’s exactly what you’re aiming for.
Cover and let it rest for 30 minutes (this is the autolyse phase, where flour absorbs water and starts gluten formation).
🍇 5. Prepare the Cinnamon-Raisin Filling
In a small bowl, stir together:
- 100g brown sugar
- 1½ tablespoons ground cinnamon
- ½ cup raisins
- Optional: pinch of salt, ½ tsp vanilla extract
Let sit at room temperature.
🙌 6. Stretch & Fold + Add Filling Gradually
After the dough has rested, begin a series of stretch and folds:
- Wet your hands, lift one edge of the dough, stretch it up gently, and fold it over the center.
- Rotate the bowl and repeat on all four sides.
Sprinkle a bit of the cinnamon-raisin mix on top after each set. Repeat this every 30–45 minutes for 3–4 sets until all filling is incorporated.
The dough should start feeling stronger and less sticky over time.
⏳ 7. Let It Rise (Bulk Fermentation)
After your final fold, cover the dough and let it rise until it has grown about 50% in volume. This could take 4–6 hours depending on room temperature.
🧩 8. Pre-shape the Dough
Turn the dough onto a lightly floured surface. Gently stretch it into a rectangle and fold it like an envelope. Let it rest uncovered for 20 minutes.
🔁 9. Final Shape
Shape the dough into a log or round, depending on your baking vessel. Use your hands to gently tighten the surface by spinning the dough toward you.
Place seam-side up into a floured banneton or a bowl lined with a tea towel.
❄️ 10. Cold Proof (Overnight)
Cover the dough well (plastic wrap or a bag) and refrigerate overnight (8–16 hours). This slows down fermentation and enhances flavor.
🔥 11. Bake
Preheat your oven and Dutch oven to 450°F (230°C) for at least 30 minutes.
When ready, turn your dough onto parchment paper, score the top with a sharp blade, and carefully lower it into the hot pot.
- Bake covered for 20 minutes
- Uncover and bake for another 20–25 minutes until golden brown
Let it cool completely before slicing (seriously—at least 1 hour!).
Variations to Explore
Apple Cinnamon Sourdough Bread
Transform your basic cinnamon sourdough bread into an autumn treat by adding 1 cup of diced apples to the filling. Choose firm, tart varieties like Granny Smith or Honeycrisp. Toss the diced apples with a tablespoon of lemon juice and drain well before spreading over your cinnamon sugar layer. The apples will release moisture as they bake, creating pockets of sweet apple goodness throughout your loaf.
Check out the full recipe here: Apple Cinnamon Sourdough Bread
Quick Cinnamon Swirl Bread (No Yeast Required)
Not in the mood for an overnight ferment? You can still enjoy the cozy comfort of cinnamon bread—no sourdough, no yeast, and no waiting.
This Cinnamon Swirl Bread No Yeast recipe is soft, sweet, and full of that classic cinnamon swirl you love. It’s powered by baking powder and baking soda, which means you’ll have fresh bread in just over an hour.
Want to elevate it even more? Add chopped apples, chocolate chips, or even a streusel topping before baking. It’s the perfect option for last-minute brunches, busy mornings, or whenever the cinnamon craving hits.
Bread Machine Cinnamon Rolls (No Fuss, All Flavor)
Want the soft, pillowy texture of cinnamon rolls—without the long kneading, mess, or waking up at 5 AM? This Bread Machine Cinnamon Roll Recipe is your new go-to.
Just add your ingredients, hit the dough cycle, and let the machine handle the hard part. The result? Buttery, fluffy rolls with that classic cinnamon-sugar swirl and creamy frosting—all made with minimal effort.
Perfect for weekend brunch, family breakfasts, or when you’re just craving something warm and sweet straight from the oven.
Sourdough Discard Cinnamon Bread
Don’t let your discard go to waste! For a quicker version that doesn’t require an active, bubbly starter, try this variation:
- Use 200g of sourdough discard instead of active starter
- Add 1 teaspoon of instant yeast to the dough for leavening
- Reduce the first rise time to 2 hours
- Continue with the regular shaping and filling process
The result is a hybrid bread with sourdough flavor but a quicker timeline—perfect for busy days when you still want homemade bread.
Troubleshooting Your Cinnamon Sourdough Bread
Filling Leakage
If your cinnamon sugar mixture leaks out during baking, don’t worry! For your next loaf, try these fixes:
- Ensure the cinnamon filling stays firm—too much warmth can make it runny and messy during baking.
- Roll your dough tighter
- Ensure your seam is well-sealed
- Consider chilling the shaped loaf for 20 minutes before baking to firm up the filling
Doughy Center
Finding the center of your cinnamon sourdough bread underbaked is disappointing but solvable:
- Use an oven thermometer to double-check the temperature and avoid any under- or over-baking. Keep your cinnamon sourdough bread wrapped in cloth or a bread bag at room temperature—it’ll stay fresh for up to three days.
- Bake until the internal temperature reaches 200°F (93°C)
- If the top is browning too quickly but the center isn’t done, tent with foil
- Let the bread cool completely before cutting—residual heat continues cooking the center
Collapsed Loaf
If your beautiful cinnamon swirl sourdough bread collapsed, consider these factors:
- Your dough might have been overproofed—next time, reduce fermentation time
- Too much filling can weigh down the structure—use a lighter hand
- The roll might not have been tight enough—focus on maintaining tension during shaping
Storing and Serving Your Cinnamon Sourdough Bread
Your freshly baked cinnamon sourdough bread will stay fresh at room temperature, stored in a bread bag or wrapped in cloth, for 2-3 days. For longer storage, slice the entire loaf once completely cool and freeze in a ziplock bag for up to 3 months. Individual slices can be toasted directly from frozen.
For an indulgent breakfast, try making French toast with thick slices of your sourdough cinnamon bread. The tangy sourdough and sweet cinnamon swirl create a flavor combination that’s absolutely divine when soaked in egg batter and fried to golden perfection.
Alternatively, lightly toast a slice and smear with cream cheese for a simple but satisfying snack that balances the sweet cinnamon filling with tangy cream cheese and sourdough.
Frequently Asked Questions
What if I don’t have a Dutch oven?
Absolutely! While a Dutch oven creates excellent steam for a crispy crust, you can use a regular loaf pan. For steam, place a metal baking pan with hot water on the bottom rack of your oven during preheating and the first 15 minutes of baking.
Why did my cinnamon kill my yeast activity?
Cinnamon contains cinnamaldehyde, which has antimicrobial properties that can inhibit yeast. To prevent this, don’t mix cinnamon directly into your dough and always do the cold proof after shaping. This helps prevent the cinnamon from interfering with the yeast activity during fermentation.
Can I swap in whole wheat flour?
Yes! Replace up to 25% of the bread flour with whole wheat for added nutrition and flavor complexity. You may need to increase the water by about 10g per 100g of whole wheat flour used, as whole grain flours absorb more moisture.
How do I know when my sourdough cinnamon bread is properly proofed?
After the overnight cold proof, your shaped loaf should look somewhat puffy but not dramatically expanded. When you gently press a finger into the dough, it should slowly spring back but leave a slight indentation. If your dough bounces back fully, give it more time. If it doesn’t bounce back at all, it’s likely overproofed.
Can I make this with commercial yeast instead of sourdough?
While you’d be making a different bread entirely, you can create a similar cinnamon swirl bread using commercial yeast. However, you’ll miss out on the complex flavors and digestibility benefits that sourdough fermentation provides.
How can I get a more pronounced cinnamon swirl?
For a more dramatic cinnamon swirl sourdough bread with clearly defined layers, try rolling your dough thinner before adding the filling. You can also create a paste with the cinnamon sugar and a bit more butter for a filling that stays put during baking and creates beautiful definition.
Your Cinnamon Sourdough Journey Begins!
Creating cinnamon sourdough bread at home is one of those baking projects that delivers tremendous satisfaction—both in the process and the delicious result. The combination of tangy sourdough with sweet cinnamon creates a bread that’s versatile enough for breakfast toast, afternoon snacking, or even bread pudding if you have leftovers (which is doubtful!).
Remember that each sourdough journey is unique, and your bread will develop its own character based on your starter, your kitchen environment, and your hands. Embrace the little variations that make each loaf special, and don’t be afraid to adapt the recipe to your taste preferences.
I’d love to hear how your cinnamon sourdough bread turns out! Did you try the classic version, or did you adventure into one of the variations? Perhaps you created your own twist? Drop a comment below sharing your experience, or tag me in your bread photos on social media. Your baking success stories inspire our whole community!
Happy baking, and may your kitchen always be filled with the incredible aroma of freshly baked cinnamon sourdough bread!
More Easy Recipes
Easy Amish Cinnamon Bread Recipe
Easy Bread Machine Cinnamon Rolls
How to Make Cinnamon Sourdough Bread With 6 Easy Steps
Description
This cinnamon raisin sourdough bread blends the tangy depth of natural fermentation with the warmth of cinnamon and the sweetness of juicy raisins. With its golden crust, soft interior, and rich aroma, it's a show-stopping loaf that's surprisingly easy to make. Whether toasted with butter or turned into French toast, this bread brings bakery-level comfort straight to your home kitchen.
Ingredients
For the Cinnamon Filling:
Instructions
Build the levain:
- In a small bowl or jar, mix 25g sourdough starter with 50g warm water and 50g flour. Cover loosely and let it rise until doubled and bubbly (6–12 hours).
Mix the levain with water:
- In a large mixing bowl, combine the bubbly levain with 1½ cups (350g) room temperature water. Stir to blend.
Add salt and sweetener:
- Stir in 1½ teaspoons salt and 1 tablespoon honey or maple syrup (optional), mixing until dissolved.
Add flour:
- Add 4 cups (500g) bread flour to the bowl. Mix until a shaggy dough forms and no dry spots remain. Cover and let rest for 30 minutes (autolyse phase).
Make the filling:
- In a small bowl, mix ½ cup packed brown sugar, 2 tablespoons cinnamon, ¼ cup softened butter, 1 teaspoon vanilla (optional), and a pinch of salt. Stir until smooth. Set aside at room temperature. Add ½ cup raisins if using.
Stretch and fold the dough:
- After the rest, perform 1 set of stretch and folds: lift one edge of the dough, stretch it up, and fold over the center. Rotate the bowl and repeat on all sides.
Add filling gradually:
- Over the next 3 sets of stretch and folds (every 30–45 minutes), sprinkle portions of the cinnamon raisin filling on the dough. Gently incorporate it during each set.
Bulk fermentation:
- Cover and let the dough rise at room temperature for 4–6 hours, or until it increases by about 50% in volume.
Pre-shape the dough:
- Turn the dough onto a floured surface and shape it gently into a rectangle. Fold it like an envelope. Let it rest uncovered for 20 minutes.
Final shaping:
- Shape the dough into a tight boule or log. Place it seam-side up in a floured banneton or lined bowl.
Cold proof overnight:
- Cover the dough and refrigerate for 8–16 hours.
Bake:
- Preheat your oven and Dutch oven to 450°F (230°C) for 30–45 minutes. Turn the dough out onto parchment paper, score the top, and bake covered for 20 minutes. Then uncover and bake another 20–25 minutes until deep golden brown.
Cool before slicing:
- Let the bread cool completely on a wire rack—at least 1 hour—before slicing to prevent a gummy texture.
Nutrition Facts
Servings 12
Serving Size per 1 slice out of 12
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 2.5g13%
- Cholesterol 10mg4%
- Sodium 240mg10%
- Potassium 100mg3%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 8g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
