Cinnamon Brown Sugar Sourdough Bread

Author: Emily

Published: 24 April 2026

Updated: 4 May 2026

The aroma of fresh bread baking fills the kitchen with warmth and cheer. There’s just something magical about sourdough, especially when it transforms into a swirly, gooey, cinnamon brown sugar delight. This bread isn’t just a treat; it’s a cozy hug in loaf form. Imagine slicing into a warm piece and seeing those beautiful swirls filled with sweet cinnamon sugar. Pretty heavenly, right?

So, why make this recipe? It’s simple! Not only do we get to practice our sourdough skills, but we also get to enjoy the lovely flavors of cinnamon and brown sugar. This bread makes the perfect breakfast or afternoon snack. Plus, it’s fun to make and impressive to share.

How to make Cinnamon Brown Sugar Sourdough Bread

Let’s dive into the making of this delightful loaf!

Ingredients:

350 g water, warmed to 85℉
100 g active sourdough starter (fed 8-10 hours prior, and bubbly)
25 g granulated sugar
500 g unbleached all-purpose flour
11 g kosher salt
2 tablespoons ground cinnamon
135 g dark brown sugar

Start by gathering your ingredients. It’s all about having them ready, just like when you prep for a cozy baking day with friends.

First, in a large mixing bowl, combine the warm water with your bubbly sourdough starter. Whisk it together until everything is dissolved. Then, add the granulated sugar and mix well.

Next, it’s time for the flour! Incorporate it with a wooden spoon until the mixture gets thick. Then, it’s your moment to shine—use your hands to form a shaggy dough. Sprinkle the salt right on top, cover the bowl, and let it rest for 30 minutes. This is known as the autolyse, and it helps the flavors develop.

After your dough has rested, gently pinch in the salt with damp hands. Shape your dough into a round, cover it again, and let it rest another 30 minutes.

Now for a little workout! Stretch and fold the dough by lifting each side and folding it over the ball. Then, flip it upside down back into the bowl, covering it once more. Repeat the stretch and fold process two more times—this whole process should take about 3-4 hours until the dough doubles in size. Isn’t it rewarding to watch it grow?

On a floured surface, stretch the dough into a rectangle. Sprinkle it generously with cinnamon and brown sugar, then fold it over and roll it into a lovely boule shape. This is where the magic happens! Place it in a floured proofing basket, cover it, and refrigerate for 2-3 hours.

Time to heat things up! Preheat your Dutch oven to 450℉. Once it’s warm and ready, carefully transfer your dough onto parchment paper, score the top with a sharp knife, and bake covered for 25 minutes. After that, uncover and bake for an additional 18-20 minutes until it’s golden brown and looks oh-so-delicious.

Let your masterpiece cool on a rack for at least 2 hours before slicing in. This is the hardest part, but trust me, it’s totally worth the wait!

How to serve Cinnamon Brown Sugar Sourdough Bread

Once you’re ready to indulge, serve slices warm with a pat of butter that melts ever so perfectly. It pairs nicely with coffee or hot cocoa for a cozy afternoon. You can also enjoy it with cream cheese or jam for a delightful breakfast spread.

How to store Cinnamon Brown Sugar Sourdough Bread

To store any leftovers, place the bread in a paper bag at room temperature. If you want to keep it longer, wrap it well and store it in the freezer. Just remember to slice it first—it makes it easy to grab a piece anytime you want!

Tips to make Cinnamon Brown Sugar Sourdough Bread

Make sure your sourdough starter is bubbly and active for the best results.
Don’t skip the resting times; they’re crucial for flavor development and texture.
Use fresh spices for that warm, fragrant aroma throughout your kitchen. If you’re a fan of cinnamon, check out my recipe for cinnamon sugar pull-apart bread!

Variation

Feeling adventurous? You can swap the cinnamon and brown sugar for other fillings like fruit or nuts. I love adding a little chopped pecans or walnuts for some extra crunch! For a fruity twist, check out my blueberry lemon cream cheese sourdough bread for another yummy option.

FAQs

Can I use instant yeast instead of sourdough starter?
Yes, you can use instant yeast for a quicker rise, but it will change the flavor and texture of the bread a bit.

How do I know when my dough has risen enough?
The dough should roughly double in size, and you can do the poke test: gently poke the dough, and if the indentation stays, it’s ready!

Can I bake this bread in a traditional oven?
Absolutely! You can bake it on a baking sheet in your regular oven; just make sure it’s preheated, and keep an eye on the cooking time.

In a world filled with rushed meals, it’s comforting to take the time to bake. This Cinnamon Brown Sugar Sourdough Bread not only fills your home with irresistible scents but also warms the heart with every slice.

Conclusion

Baking can be a beautiful journey, filled with sweet surprises. Try your hand at making this bread and see how it turns out! For an extra delightful take on this sweet theme, check out this amazing cinnamon brown sugar sourdough bread recipe.

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