How to Make Cinnamon Sugar Sourdough Bread: A Sweet and Tangy Delight

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There’s nothing quite like the aroma of freshly baked bread wafting through your kitchen, but when you add cinnamon and sugar into the mix, it becomes truly irresistible. 

Cinnamon sugar sourdough bread is a perfect combination of the tangy notes from sourdough and the warm sweetness of cinnamon and sugar. Whether you’re enjoying it toasted with a pat of butter or as the star of a decadent French toast breakfast, this bread will quickly become a favorite in your home.

In this guide, we’ll walk you through everything you need to know about making cinnamon sugar sourdough bread, from the tools required to troubleshooting common mistakes. Let’s dive in and bake something unforgettable!

Tools You’ll Need

Before you begin, gather these tools to make the process smoother:

• Mixing bowls (preferably glass or stainless steel)
• Kitchen scale (for accurate measurements)
• Bench scraper (for shaping dough)
• Rolling pin (for spreading the dough)
• Bread lame or sharp knife (for scoring the dough)
• Dutch oven or bread loaf pan
• Pastry brush (for spreading butter or water)
• Clean kitchen towel or plastic wrap (for covering the dough)
• Cooling rack

Recipe Overview

Serves: 8-10 slices
Preparation Time: 20 minutes (active)
Fermentation Time: 8-12 hours
Final Proof Time: 2-3 hours
Baking Time: 40-45 minutes
Total Time: Approximately 12-15 hours

Ingredients

For the Dough:

• 100g active sourdough starter (about 1/2 cup, fed and bubbly)
• 300g bread flour (2 1/2 cups, or substitute with all-purpose flour)
• 100g whole wheat flour (3/4 cup, optional for extra texture)
• 225g water (1 cup, room temperature)
• 50g sugar (1/4 cup)
• 6g salt (1 teaspoon)

For the Cinnamon Sugar Filling:

• 50g unsalted butter, softened (about 3 tablespoons, or substitute with vegan butter)
• 75g brown sugar (1/3 cup, or use white sugar)
• 1 1/2 tablespoons ground cinnamon

Optional Toppings:

• Additional cinnamon sugar for sprinkling
• Melted butter for brushing after baking

Step-by-Step Instructions

Step 1: Prepare the Sourdough Dough

1. Mix the ingredients: In a large mixing bowl, combine the sourdough starter, water, and sugar. Stir until the starter dissolves. Add the bread flour, whole wheat flour, and salt. Mix until no dry flour remains. The dough will be sticky—that’s normal.
2. Autolyse the dough: Cover the bowl with a damp kitchen towel or plastic wrap and let it rest for 30 minutes. This allows the flour to fully hydrate and makes the dough easier to handle later.
3. Knead and develop gluten: Stretch and fold the dough 4-5 times over the course of an hour. This step strengthens the gluten network without the need for traditional kneading.

Step 2: Bulk Fermentation

1. Once you’ve completed the stretch-and-fold cycles, cover the dough again and let it ferment at room temperature for 6-8 hours, or until it has doubled in size.
2. If your kitchen is warm, check the dough sooner, as sourdough fermentation speeds up in higher temperatures.

Step 3: Prepare the Cinnamon Sugar Filling

1. While the dough is fermenting, prepare the filling. Mix the softened butter, brown sugar, and cinnamon in a small bowl until it forms a smooth paste. Set aside.

Step 4: Shape the Dough

1. After the bulk fermentation, turn the dough out onto a lightly floured surface. Gently deflate it, then use a rolling pin to shape it into a rectangle about 10x14 inches.
2. Spread the cinnamon sugar filling evenly across the surface of the dough, leaving about 1/2 inch around the edges.

Step 5: Roll and Final Proof

1. Starting from the long side, roll the dough into a tight log, pinching the seam to seal.
2. Place the rolled dough seam-side down into a greased loaf pan or on parchment paper if baking in a Dutch oven. Cover and let it rise for 2-3 hours, or until it’s puffy and slightly domed.

Step 6: Bake the Bread

1. Preheat your oven to 450°F (230°C) about 30 minutes before baking. If using a Dutch oven, preheat it as well.
2. Score the top of the loaf with a sharp knife or bread lame. This helps the bread expand evenly during baking.
3. Bake for 40-45 minutes. If baking in a Dutch oven, remove the lid for the last 15 minutes to achieve a golden crust.

Step 7: Cool and Enjoy

1. Remove the bread from the oven and brush the top with melted butter for added richness. Sprinkle with a little extra cinnamon sugar if desired.
2. Let the bread cool on a wire rack for at least 1 hour before slicing. This ensures the interior sets properly and doesn’t become gummy.

Common Mistakes to Avoid

1. Skipping the bulk fermentation: Proper fermentation is crucial for sourdough bread to develop its signature flavor and texture.
2. Using an inactive starter: Always ensure your sourdough starter is bubbly and active before beginning.
3. Overproofing: Keep an eye on your dough during the final proof. Overproofing can lead to a collapsed loaf.
4. Rushing the cooling process: It’s tempting to slice into warm bread, but this can ruin the crumb. Always allow the loaf to cool fully.

Frequently Asked Questions

1. Can I make this bread without a sourdough starter?

Yes, you can substitute the sourdough starter with 7g (2 teaspoons) of instant yeast. However, the flavor won’t be as tangy, and the fermentation time will be shorter.

2. Can I add raisins or nuts to the dough?

Absolutely! You can fold in 1/2 cup of raisins, chopped nuts, or even chocolate chips during the shaping step for an extra layer of flavor.

3. How should I store this bread?

Store the bread in an airtight container or wrapped in plastic at room temperature for up to 3 days. For longer storage, freeze the bread (sliced or whole) for up to 2 months.

4. Can I make this recipe gluten-free?

This particular recipe relies on the gluten structure for its texture, so it cannot be easily adapted to gluten-free. However, you can explore gluten-free sourdough recipes and add cinnamon sugar filling to replicate the flavor.

5. How do I know my starter is ready to use?

Your starter is ready when it’s bubbly, has doubled in size, and passes the "float test" (a small scoop floats in water).

Conclusion

Cinnamon sugar sourdough bread is the perfect treat for any occasion. Whether you’re new to sourdough baking or a seasoned baker, this recipe offers a delightful combination of flavors and textures that’s well worth the effort. 

From its beautifully caramelized crust to the sweet and tangy interior, this bread is a showstopper.

Now that you’ve mastered the recipe, why not share a loaf with friends and family? Don’t forget to experiment with variations—perhaps a swirl of chocolate or a handful of dried fruit! Happy baking!