Brown Sugar Cinnamon Swirl Sourdough Bread

Last Updated on May 21, 2024 by Gabby Hatten

I recently tried out a new recipe for brown sugar cinnamon sourdough bread and was blown away by the results. The combination of the sweet brown sugar and warm cinnamon flavors in the tangy sourdough bread is simply divine. It’s perfect for a cozy breakfast or as a snack with a cup of tea.

To make this delicious bread, you’ll need a sourdough starter, flour, brown sugar, honey, cinnamon, salt, and water. The process of making sourdough bread can seem daunting at first, but with a little patience and practice, it becomes quite simple. The result is a bread that’s not only tasty but also healthier than store-bought bread, as it contains no preservatives or additives.

Key Takeaways

  • Brown sugar cinnamon sourdough bread is a delicious and healthy alternative to store-bought bread.
  • The recipe requires a sourdough starter, flour, brown sugar, cinnamon, salt, honey, and water.
  • Making sourdough bread takes patience and practice, but the end result is worth it.

Ingredients

To make this delicious brown sugar cinnamon sourdough bread, you will need to gather the following ingredients:

Bread Base

  • 530 grams of all-purpose flour (I use an equal mix of bread flour and all purpose, but either will do!)
  • 200 grams of sourdough starter
  • 200 grams of warm water
  • 100 grams brown sugar
  • 2 tablespoons of oil (avocado or coconut)
  • 21 grams honey
  • pinch of salt

Cinnamon Swirl Filling

  • 1/2 tsp clove or nutmeg
  • 2 tablespoons of ground cinnamon
  • 1 tablespoon of room temperature butter

It is important to use room temperature ingredients to ensure the bread rises properly. You can use any type of sourdough starter, but make sure it is active and healthy before using it in the recipe.

For those who are health-conscious, this bread contains carbohydrates, protein, fat, and sodium. It also contains some fiber, but the exact nutritional information will depend on the specific ingredients used.

To begin, combine the flour, sourdough starter, warm water, brown sugar, honey, oil, and salt in a large mixing bowl. Mix until a smooth elastic dough forms. Cover the bowl with a damp cloth and let it rest for 45 minutes.

While the dough is resting, mix together the ground cinnamon and butter in a small bowl. 

After the stretch and folds, let rest until almost doubled in size. Next, turn dough onto your work surface. Roll the dough out into a large rectangle.

Spread the cinnamon butter mixture over the top of the dough.

Taking the long sides of the dough, fold the like an envelope. Sprinkle with more cinnamon before rolling into a ball. Place the dough into a floured banneton and let it rise for 2-3 hours until it has almost doubled in size.

Place your dutch oven in the oven and preheat to 450°F. Turn the dough onto a piece of parchment paper to then use as a sling to place into hot dutch oven. Score the dough however you’d like. Bake the bread for 30 minutes lid on, 15 minutes lid off. Let it cool for an hour before slicing and serving.

Tools Needed

To make a delicious brown sugar cinnamon sourdough bread, You need a few essential tools. Here are the tools that I use in my kitchen to make this bread:

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Dutch Oven

A dutch oven is a must-have tool for making bread. It helps shape the bread and gives it a uniform shape. 

Mixer

I use a stand mixer with a dough hook to combine the ingredients for the bread. A stand mixer works well, but if you don’t have a mixer, you can mix the ingredients by hand or with a danish dough whisk.

Bowl

A large mixing bowl is needed to mix the ingredients for the bread. I prefer to use a glass bowl because it is sturdy and easy to clean.

Plastic Wrap

Plastic wrap is used to cover the dough while it is rising. It helps keep the dough moist and prevents it from drying out.

Tea Towel

If you don’t use plastic wrap, a tea towel can be used to cover the bread while it is rising. It helps keep the bread warm and prevents a skin from forming while the dough rests.

Digital Thermometer

A digital thermometer is an essential tool for making bread. It helps you determine when the bread is done by measuring the internal temperature. The bread is done when it reaches an internal temperature of roughly 200°F.

These are the tools that I use to make a delicious brown sugar cinnamon sourdough bread. With these tools, I can make a perfect artisan loaf every time.

Preparation and Baking Process

Preparing the Sourdough

To make brown sugar cinnamon sourdough bread, I start by preparing my active sourdough starter. I mix the starter with flour and water and let it sit at room temperature for a few hours or overnight until it becomes bubbly and active.

Making the Cinnamon Sugar Filling

While the sourdough is fermenting, I prepare the cinnamon sugar filling. I mix cinnamon and clove in a bowl and set it aside.

Shaping and Rising

Once the active starter is ready, I mix it with flour, water, honey, brown sugar, and a bit of salt to create a smooth and elastic dough. I let it rest for about 45 minutes before starting stretch and folds. After doing 3-4 sets of stretch and folds (30 minutes in between), I let rest with a damp towel until almost doubled in size. Turn your dough out onto a lightly floured surface. Then, shape the dough into a rectangle, spread the butter and cinnamon mixture and roll it up tightly into a log, making sure to seal the seam. Next, I roll the log to create a ball and finish it off by doing several push pulls until you can see the tension on the top. Place the dough into a lightly floured banneton, seem side up.Let the dough rise again in a warm place for another hour or two OR place in fridge overnight for the final proof and bake the following morning for a delicious breakfast bread.

Baking and Cooling

Before baking, I score the top of the loaf with a sharp knife to allow it to expand during baking. Then, I bake the loaf in a preheated oven at 450°F for about 30 minutes lid on, and 15 minutes lid off.

Once the bread is done, I remove it from the oven and let it cool on a wire rack for at least an hour before slicing. This bread is delicious on its own or toasted with butter for breakfast. It also makes a great base for French toast or as a sandwich loaf.

Overall, this brown sugar cinnamon sourdough bread recipe is a great way to use up sourdough and create a moist and flavorful loaf with a delicious cinnamon swirl crumb. With proper techniques like stretching and folding, autolyse, and cold ferment, this recipe can be easily adapted to create sourdough cinnamon rolls.

brown sugar cinnamon sourdough bread

Serving Suggestions

I love to eat a slice of warm brown sugar cinnamon sourdough bread with a dollop of creamy peanut butter on top. It’s the perfect breakfast bread that will keep you full and satisfied until lunchtime. The combination of the sweet cinnamon and nutty peanut butter is irresistible.

Another great way to enjoy this bread is by making a sandwich. Toast two slices of bread and add your favorite sandwich fillings. The sweetness of the bread pairs well with savory ingredients like turkey, ham, or cheese. You can also add some greens like lettuce or spinach to make it a healthier option.

If you’re looking for a classic sourdough sandwich bread, this recipe is perfect for that too. Slice the bread thinly and use it to make your favorite sandwich. The bread has a soft crumb and a slightly chewy texture, making it perfect for sandwiches.

If you have any leftover bread, you can use it to make French toast. Dip the slices of bread in a mixture of eggs, milk, and cinnamon, and fry them in a pan. Serve with some maple syrup and fresh berries for a delicious breakfast treat.

Overall, this brown sugar cinnamon sourdough bread is a versatile bread that can be enjoyed in many different ways. Whether you’re looking for a breakfast bread, sandwich bread, or a snack, this bread is perfect for all occasions.

Variations and Tips

As with any recipe, there are many variations and tips you can use to make your brown sugar cinnamon sourdough bread even more delicious. Here are a few ideas to get you started.

Cinnamon Raisin Bread

If you love raisins, you can easily turn this recipe into a cinnamon raisin bread. Simply add a cup of raisins to the dough after the first rise, and then continue with the recipe as written. The raisins will add a sweet burst of flavor to each slice of bread.

Sourdough Cinnamon Rolls

You can also use this recipe to make sourdough cinnamon rolls. After the first rise, roll out the dough into a rectangle and sprinkle it with a mixture of brown sugar and cinnamon. Roll the dough up tightly, slice it into rolls, and then let them rise in a baking dish for an hour or two before baking. The result is a deliciously sweet and tangy cinnamon roll with a chewy sourdough texture.

Sourdough Discard Banana Bread

If you have extra sourdough starter that you need to use up, you can make a delicious banana bread with it. Simply mix together your sourdough discard with mashed bananas, brown sugar, cinnamon, and other spices and then bake it in a loaf pan. The sourdough adds a tangy flavor to the sweet banana bread that is absolutely delicious.

Some general tips for making the perfect brown sugar cinnamon sourdough bread include using high-quality ingredients, allowing the dough to ferment for at least 12 hours, and using a Dutch oven or other covered baking dish to create a steamy environment for the bread to rise and bake in. Experiment with different variations and techniques until you find the perfect combination for your taste buds.

Storing and Reheating

Once your brown sugar cinnamon sourdough bread is baked and cooled, you’ll want to store it properly to keep it fresh and delicious. Here’s what you need to know about storing and reheating your bread.

Storing

To store your bread, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. If you want to keep it fresh for longer, you can store it in the fridge for up to a week.

However, keep in mind that storing your bread in the fridge can dry it out and affect its texture. If you do store it in the fridge, make sure to tightly wrap it to prevent it from drying out.

Reheating

If you want to enjoy your brown sugar cinnamon sourdough bread warm, you can easily reheat it. Here are a few ways to do it:

  • Oven: Preheat your oven to 400°F. Wrap your bread in aluminum foil and place it on a baking sheet. Bake for about 10 minutes or until heated through.
  • Toaster: Slice your bread and toast it in a toaster or toaster oven until warmed through.

Keep in mind that reheating your bread can affect its texture, so it’s best to eat it fresh if possible. But if you do need to reheat it, these methods will help you enjoy it warm and delicious.

Conclusion

In conclusion, this brown sugar cinnamon sourdough bread recipe is a delicious and flavorful twist on traditional sourdough bread. It incorporates the warm, comforting flavors of cinnamon and brown sugar, making it perfect for a cozy breakfast or afternoon snack.

One of the best things about this recipe is that it is relatively simple to make, even for those who are new to sourdough baking. The ingredients are easy to find and the steps are straightforward, with clear instructions provided by various sources like The Gingered Whisk and Heart’s Content Farmhouse.

The key to success with this recipe is to be patient and allow enough time for the dough to ferment and rise properly. It may take a bit longer than some other bread recipes, but the end result is well worth the wait. The cinnamon swirl adds a beautiful touch to the bread, making it both visually appealing and delicious.

Overall, I highly recommend giving this brown sugar cinnamon sourdough bread recipe a try. Not only is it a fun and tasty twist on traditional sourdough bread, but it also provides all the health benefits that come with sourdough baking, such as increased digestibility and nutrient absorption.

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If you enjoyed this brown sugar cinnamon sourdough bread recipe, there are a few ways you can connect with us to stay up-to-date with our latest recipes and baking tips.

Follow us on Instagram

We regularly share photos and videos of our baking adventures on Instagram. Follow us @hattenhomestead to see what we’re up to in the kitchen. Don’t forget to tag us in your own sourdough creations using the hashtag #hattenhomestead.

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We love hearing from our readers and fellow bread enthusiasts, so don’t hesitate to reach out to us with any questions or feedback. You can email us at hattenhomestead@gmail.com or send us a direct message on Instagram. We look forward to connecting with you!

brown sugar cinnamon sourdough bread

Brown Sugar Cinnamon Sourdough Bread

Prep Time 1 hour
Cook Time 45 minutes
Fermentation 16 hours
Total Time 17 hours 45 minutes
Serving Size 6

Ingredients

Bread Base

  • 530 grams of all-purpose flour I use an equal mix of bread flour and all purpose, but either will do!
  • 200 grams of sourdough starter
  • 200 grams of warm water
  • 100 grams brown sugar
  • 2 tablespoons of oil avocado or coconut
  • 21 grams honey
  • pinch of salt

Cinnamon Swirl Filling

  • 1/2 tsp clove or nutmeg
  • 2 tablespoons of ground cinnamon
  • 1 tablespoon of room temperature butter

Instructions

  • To begin, combine the flour, sourdough starter, warm water, brown sugar, honey, oil, and salt in a large mixing bowl. Mix until a smooth elastic dough forms. Cover the bowl with a damp cloth and let it rest for 45 minutes.
  • While the dough is resting, mix together the ground cinnamon and butter in a small bowl.
  • After the stretch and folds, let rest until almost doubled in size. Next, turn dough onto your work surface. Roll the dough out into a large rectangle.
  • Spread the cinnamon butter mixture over the top of the dough.
  • Taking the long sides of the dough, fold the like an envelope. Sprinkle with more cinnamon before rolling into a ball. Place the dough into a floured banneton and let it rise for 2-3 hours until it has almost doubled in size.
  • Place your dutch oven in the oven and preheat to 450°F. Turn the dough onto a piece of parchment paper to then use as a sling to place into hot dutch oven. Score the dough however you’d like. Bake the bread for 30 minutes lid on, 15 minutes lid off. Let it cool for an hour before slicing and serving.

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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Recipe Rating




4 Comments

  1. 5 stars
    My family loved this! The only thing I changed was the amount of cinnamon in the filling. I was afraid two tablespoons would be too much. Otherwise made it as written and it was delicious!