There’s nothing better than the warm, cozy aroma of sourdough cinnamon bread filling your kitchen! This recipe combines the tangy depth of sourdough with the irresistible sweetness of a cinnamon sugar swirl for a loaf that’s perfect for breakfast, snacking, or even dessert. Unlike traditional cinnamon bread, this version gets a flavor boost from natural fermentation, creating a soft, slightly chewy texture with a caramelized crust.
This recipe is the perfect combination of two of our favorites: sourdough sandwich bread recipe and sourdough cinnamon rolls. The cinnamon sugar sourdough bread develops deep flavors over time, resulting in a soft, airy crumb and a slightly crisp crust. The natural fermentation process enhances both texture and digestibility, making it a wholesome and delicious choice.
If you love a touch of sweetness in your bread, try making sourdough cinnamon raisin bread by folding juicy raisins into the dough. The warm spices, natural sweetness, and a subtle tang make this bread a perfect breakfast treat or afternoon snack.
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Why We Love this Cinnamon Sugar Sourdough Bread
- Naturally sweet and flavorful
This cinnamon sourdough bread is made with real ingredients, allowing the flavors to develop naturally. The combination of tangy sourdough and warm cinnamon sugar creates a balanced sweetness without being overpowering. Plus, if you love a touch of extra sweetness, adding raisins transforms it into cinnamon raisin sourdough, making every bite even more indulgent. - Perfect for any time of day
Enjoy this bread fresh from the oven, toasted with butter, or turned into French toast for a special breakfast treat. It’s one of those sourdough recipes that works well as a snack, dessert, or even a gift for family and friends. Whether you keep it on the counter for a quick grab-and-go bite or store slices in the freezer, it’s always a delicious option! - A fun twist on classic sourdough
If you love experimenting with sourdough recipes, this one is a must-try. The addition of cinnamon and sugar adds a comforting warmth, making it an exciting variation of traditional sourdough bread. But if you love a more classic bread then we have our sourdough French bread which is the perfect side for any dish.
Ingredient Notes and Substitutions
- Sourdough starter: sourdough starter discard or unfed starter, which means one that was fed 12-24 hours before starting the recipe. Unlike traditional sourdough recipes, this one doesn’t require a peak active sourdough starter.
- Flour: Measuring flour by weight is recommended for the most accurate results. If using measuring cups, stir the flour first, then sprinkle it into the cup and level it with a knife.
- Granulated sugar or 2 rounded tablespoons of honey can be used as an alternative.
- Extra-virgin olive oil: keeps the bread tender while enhancing its flavor.
- Cinnamon sugar swirl: A mix of granulated sugar and ground cinnamon creates the classic warm and sweet swirl to your sourdough discard cinnamon bread.
- Egg wash: A simple egg and water is used to seal the layers and enhance the golden brown crust.
- Optional add-ins: If you love sourdough cinnamon raisin bread, raisins can be added for extra sweetness and texture.
Recipe Variations
- Cinnamon raisin twist: For a classic cinnamon raisin sourdough bread, add ½ cup of raisins to the dough before shaping. Soak the raisins in warm water for 10 minutes before incorporating them to keep them plump and soft.
- Sourdough cinnamon rolls: Instead of shaping into a loaf, roll out the dough, sprinkle with the cinnamon-sugar mixture, then roll it into a log and slice into rolls. Place them in a baking dish and let them rise before baking for delicious sourdough cinnamon rolls.
- Vanilla infused: Add 1 teaspoon of vanilla extract to the dough or the cinnamon sugar mixture for a hint of extra warmth and sweetness.
- Dutch oven method: If you prefer a crustier loaf, bake the bread in a Dutch oven instead of a loaf pan. This will create a beautiful golden crust while keeping the inside soft and tender. Proof the dough in a banneton basket for a more rustic artisan-style loaf before baking.
- Quick bread style: For a faster, non-yeasted version, transform this into a cinnamon swirl quick bread by adding 1 teaspoon of baking powder and ½ teaspoon of baking soda to the dough instead of sourdough starter.
- Decorative finish: Sprinkle powdered sugar over the top of the baked bread for a bakery-style look, or brush the top of the dough with melted butter before baking for an extra glossy finish.
Prefer your bread more savory? Try our sourdough jalapeño cheddar bread.
Equipment Used in this Recipe
- Loaf pan – See notes for a 12′ x 4.5″ pan
- Large bowl
- Dough whisk
How to Make Sourdough Cinnamon Bread
This cinnamon bread recipe is simple to follow and results in a beautifully swirled bread with a soft, tender texture (raisins optional!). Follow these steps for a perfect homemade loaf.
- Mix the dough
In a large mixing bowl, add sourdough starter, warm water, and sugar. Stir until dissolved. Add flour, oil, and salt, then mix with a dough whisk or wooden spoon until a thick, shaggy dough forms.
🎯 TFN Pro Tip
Using a clear glass mixing bowl allows you to monitor fermentation activity from both the top and bottom.
- Flour or wet your hands and finish mixing the dough by hand until most of the flour is incorporated. Some dry flour at the bottom of the bowl is okay. Cover with a clean, damp towel and let it rest for 30 to 45 minutes.
- Stretch and fold
Lightly flour a countertop and transfer the dough from the bowl. Stretch the dough up about 4 inches, then fold it back toward the center. Turn the dough a quarter turn and repeat until you’ve gone full circle.
Return the dough to the bowl, cover, and let rise overnight at room temperature (8-10 hours) until doubled in size. Do not refrigerate; cold fermentation will slow the rising process.
- Shape the dough
In the morning, transfer the dough to a lightly floured countertop. Gently stretch it into a 12″ x 6″ rectangle and use your fingers to dimple the dough, releasing excess air. Let it rest while preparing the cinnamon-sugar mixture.
🎯 TFN Pro Tip
Avoid refrigerating the dough—this recipe is designed for an overnight room-temperature rise. Cold dough won’t rise properly with this recipe.
- Add the cinnamon swirl
In a small bowl, mix sugar and cinnamon until combined. Sprinkle the mixture evenly over the dough.
- Smoothing it out with a spoon or spatula. If using raisins, spread them on top of the cinnamon sugar layer.
Carefully roll the dough into a log. Cover and let rest for 10 minutes.
Second rise and baking
- Spray a loaf pan with cooking spray. If making smaller loaves, refer to the recipe notes for size adjustments. Tighten the dough log by gently pulling it toward you on the countertop for 5-8 inches. Place it seam-side down into the loaf pan. Cover and let rise for 1-2 hours until doubled in size.
- To check if it’s ready to bake, press your finger ½ inch into the dough’s corner. If the indentation remains, it’s ready. If it immediately pops back out it still needs some time
Preheat the oven to 375ºF.
For more insights into perfecting your sourdough, be sure to check out our sourdough proofing tips—essential for getting the best rise and texture in your bread!
- Egg wash
In a small bowl, mix egg and water with a fork until smooth. Brush the egg wash over the top of the loaf before baking. - Bake for 40 minutes until the top is golden brown. If making smaller loaves, adjust baking time accordingly.
- Cooling and slicing
Let the bread cool in the pan for 10 minutes, then remove and transfer it to a cooling rack. Wait at least 1 hour before slicing to prevent deflating. Enjoy your homemade cinnamon raisin sourdough sandwich bread, perfect for toast, sandwiches, or snacking!
Serving Suggestions
This cinnamon sugar sourdough bread makes a fun breakfast! Toast a slice and spread it with butter, cream cheese, or homemade fruit jam for a comforting start to the day. If you need something savory to balance it out try our ham and cheese frittata.
For a more decadent option, turn it into french toast by soaking thick slices in an egg and milk mixture, then pan-frying until golden brown. Pair it with fresh berries and a dusting of powdered sugar for a café-worthy brunch. As an afternoon snack, enjoy it plain or with a cup of coffee or tea.
Recipe FAQs
Why is my dough not rising overnight?
Temperature plays a big role in fermentation. If your kitchen is cold, try placing the dough in a warm spot (72-80ºF), like inside an oven with the light on or near a warm appliance.
Can I bake this in a Dutch oven instead of a loaf pan?
While this recipe is designed for a loaf pan, you can bake it in a Dutch oven by shaping the dough into a boule and baking at 450°F for 30-35 minutes with the lid on, then another 10-15 minutes uncovered.
Why did my cinnamon swirl separate from the bread when slicing?
This can happen if the dough wasn’t rolled tightly or if there was too much flour on the surface before rolling. Try pressing the edges to seal the seam well before placing it in the loaf pan.
Can I use whole wheat flour instead of all-purpose or bread flour?
Yes, but whole wheat flour absorbs more liquid, so you may need to increase the water slightly to maintain the right dough consistency. Using 50% whole wheat and 50% bread flour works well.
More Easy Bread Recipes to Love…
- Sourdough Discard Focaccia No Yeast
- Bisquick Banana Bread
- Flatbread Pizza Margherita
- Whole Wheat Sandwich Bread Recipe
If you tried this cinnamon sourdough bread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow us on Facebook or Instagram for more. Thanks for visiting!
Sourdough Cinnamon Bread
This sourdough cinnamon bread is soft, flavorful, and swirled with a sweet cinnamon sugar filling. Perfect for breakfast, toast, or a sweet snack!
Equipment
- loaf pan - See notes for a 12' x 4.5" pan
- large bowl
- dough whisk
Ingredients
- ⅓ cup (65 grams) sourdough starter discard or fed within 12-24 hours *see notes
- 1⅓ cups (300 grams) warm water, filtered 95º to 100º F
- ¼ cup (56 grams) granulated sugar can substitute with 2 rounded tablespoons of honey
- 3½ -4 cups (500 grams) bread flour or all-purpose flour. I recommend weighing your flour, see notes for using measuring cups
- 1½ tablespoons (20 grams) extra-virgin olive oil
- 2 teaspoons (9 grams) salt
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 egg
- 1 tablespoon water
optional
- ¼ cup raisins
Instructions
- In a large mixing bowl, add sourdough starter, warm water, and sugar. Stir until dissolved. Next add flour, oil, and salt, then mix with a dough whisk or wooden spoon until a thick, shaggy dough forms.
- Flour or wet your hands and finish mixing the dough by hand until most of the flour is incorporated. Some dry flour at the bottom of the bowl is okay. Cover with a clean, damp towel and let it rest for 30 to 45 minutes.
- Lightly flour a countertop and transfer the dough from the bowl onto the countertop. Starting on one side of the dough, stretch the side of the dough up about 4 inches, then tuck it back toward the center. Turn the dough a quarter turn and repeat until you’ve gone full circle.Return the dough to the bowl, cover, and let rise overnight at room temperature (8-10 hours) until doubled in size. Do not refrigerate; cold fermentation will slow the rising process.
- In the morning, transfer the dough to a lightly floured countertop. Gently stretch it into a 12" x 6" rectangle and use your fingers to dimple the dough, releasing excess air. Let it rest while preparing the cinnamon-sugar mixture.
- In a small bowl, combine sugar and cinnamon. Use a fork or small whisk to mix the ingredients. Continue whisking until the sugar and cinnamon are a consistent color and free of lumps. Use a large tablespoon to sprinkle the sugar and cinnamon mixture to the top of the rectangle loaf of dough. Use a silicone spatula or the flat side of the spoon to evenly smooth the sugar mixture. If using raisins, spread them evenly on on top of the sugar cinnamon mixture. Carefully roll up dough into a tight log shape. Cover and let the dough rest 10 minutes.
- Prepare a loaf pan by spraying with cooking spray. To bake smaller loaves, see recipe notes below for directions.Tighten the dough roll by placing your hands on the far side of the log and gently pulling it towards you along the countertop without letting it roll for 5-8". Place it in your loaf pan, seam side down. Cover and let rise for 1-2 hours, until the dough is about double in size.To see if it's ready to bake, press the corner edge of the dough in 1/2" and if the indentation remains, it's ready to bake.
- Preheat your oven to 375ºF.
- In a small bowl, mix together the egg and water with a fork until the mixture is a consistent color. Use a basting brush to brush the egg wash on to the top of the loaf right before baking.
- Bake in the center of the oven for 40 minutes. See Recipe Notes below for smaller loaves. The top of the loaf should be golden in color. Remove from oven.After 10 minutes, tilt the pan to remove the bread to cool on a cooling rack.
- Wait at least 1 hour before cutting (to prevent the loaf from deflating).
Video
Notes
TFN Pro Tip:
Recipe Variations
- Using a clear glass mixing bowl allows you to monitor fermentation activity from both the top and bottom.
- Avoid refrigerating the dough—this recipe is designed for an overnight room-temperature rise. Cold dough won’t rise properly with this recipe.
- The recipe ingredients call for 3 1/2 to 4 cups of flour because cup measuring is less reliable than using a food scale to weigh the flour.
- Be sure to stir the flour, then use a spoon to add it into the measuring cup, and level it with a knife. Start with the lower amount of flour and add up to 4 cups, but only if needed.
- 80ºF about 4-5 hours
- 75ºF about 6-7 hours
- 70ºF about 8-9 hours
- For temperatures under 70ºF it can take up to 12 hours or more
- Place the bowl in the oven with the door closed and light on to create a slightly warmer climate without actually turning the oven on.
- Use a heated mat (like those used for germinating seeds) for rising.
- Use the “proof” setting of your oven (I set mine to 85ºF) and set a timer. This will speed up the rising process, so check it at 4 and 6 hours.
- If there is a sunny room in the house that stays warm, keep the dough covered in that area.
Learn more about the art of sourdough proofing with our expert tips to achieve the perfect rise and texture in every loaf of bread.
-
- Cinnamon raisin twist: For a classic cinnamon raisin sourdough bread, add ½ cup of raisins to the dough before shaping. Soak the raisins in warm water for 10 minutes before incorporating them to keep them plump and soft.
-
- Sourdough cinnamon rolls: Instead of shaping into a loaf, roll out the dough, sprinkle with the cinnamon-sugar mixture, then roll it into a log and slice into rolls. Place them in a baking dish and let them rise before baking for delicious sourdough cinnamon rolls.
-
- Vanilla infused: Add 1 teaspoon of vanilla extract to the dough or the cinnamon sugar mixture for a hint of extra warmth and sweetness.
-
- Dutch oven method: If you prefer a crustier loaf, bake the bread in a Dutch oven instead of a loaf pan. This will create a beautiful golden crust while keeping the inside soft and tender. Proof the dough in a banneton basket for a more rustic artisan-style loaf before baking.
-
- Quick bread style: For a faster, non-yeasted version, transform this into a cinnamon swirl quick bread by adding 1 teaspoon of baking powder and ½ teaspoon of baking soda to the dough instead of sourdough starter.
-
- Decorative finish: Sprinkle powdered sugar over the top of the baked bread for a bakery-style look, or brush the top of the dough with melted butter before baking for an extra glossy finish.
- Let the bread cool completely. Store it in a plastic bag at room temperature. I use a plastic bread bag with a twist tie to seal it and it stays fresh for about 5 days. For the softest crust, we recommend sorting it out of the fridge at room temperature.
- To keep it fresher longer, put it in an air tight, freezer safe container and keep it in the freezer for up to 3 months. Let it defrost at room temperature before slicing and using.
- For more storage tips, see our post on how to store sourdough bread.
Nutrition
Serving: 2slices | Calories: 248kcal | Carbohydrates: 49g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 244mg | Potassium: 60mg | Fiber: 2g | Sugar: 10g | Vitamin A: 19IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 1mg
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Jenny says
I followed the instructions as written and it turned out perfect! I appreciate a good sourdough recipe. Thank you!
Nikka says
This recipe worked beautifully! I appreciate the clear instructions. My sourdough cinnamon bread turned out soft, flavorful, and looked just like the photos. It’s a great way to use my sourdough discard, and it makes a delicious breakfast treat.