Cinnamon Sugar Sourdough Bread: the very words conjure up images of warm, comforting mornings and the irresistible aroma of freshly baked goodness. Imagine slicing into a loaf, the crust yielding with a satisfying crackle, revealing a soft, tangy interior swirled with ribbons of sweet cinnamon sugar. It’s a symphony of textures and flavors that will have you reaching for a second slice before you’ve even finished the first!

While sourdough itself boasts a history stretching back millennia, the addition of cinnamon and sugar is a more modern, delightful twist. Think of it as a delicious evolution, a way to bring the rustic charm of sourdough into the realm of sweet treats. It’s a testament to our enduring love of simple pleasures, elevated by the magic of fermentation.

What makes cinnamon sugar sourdough bread so universally appealing? It’s the perfect balance. The tang of the sourdough provides a counterpoint to the sweetness of the cinnamon sugar, preventing it from becoming cloying. The chewy texture of the bread, combined with the slight crunch of the caramelized sugar, is simply divine. Plus, let’s be honest, the ease of preparation is a major draw! With a little planning and patience (sourdough requires a bit of time), you can create a bakery-worthy loaf in your own kitchen. It’s a weekend project that rewards you with days of delicious breakfasts, snacks, and even desserts. Get ready to experience the joy of homemade bread at its finest!

Ingredients:

1 cup (240ml) active sourdough starter, fed and bubbly
1 1/2 cups (360ml) warm milk (whole or 2%)
1/4 cup (50g) granulated sugar
4 cups (500g) bread flour, plus more for dusting
1 teaspoon salt
1/2 cup (113g) unsalted butter, softened

Cinnamon Sugar Filling:

1/2 cup (100g) granulated sugar
2 tablespoons ground cinnamon
1/4 cup (57g) unsalted butter, melted

Egg Wash (Optional):

1 large egg
1 tablespoon milk or water

Instructions:

Preparing the Dough:

Combine Starter and Milk: In a large bowl, whisk together the active sourdough starter and warm milk until well combined. Make sure your starter is nice and bubbly this is key for a good rise!
Add Sugar and Flour: Add the granulated sugar and 4 cups of bread flour to the starter mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. Don’t worry if it’s not perfectly smooth at this point.
Autolyse (Resting Period): Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This process, called autolysing, allows the flour to fully hydrate, resulting in a more extensible and easier-to-handle dough.
Incorporate Salt and Butter: After the autolyse, add the salt to the dough. Then, add the softened butter, one tablespoon at a time, kneading it into the dough until fully incorporated. This can be done by hand or with a stand mixer fitted with a dough hook. If kneading by hand, use a “stretch and fold” technique, pulling a section of the dough up and folding it over onto itself. Rotate the bowl and repeat until the butter is fully incorporated. If using a stand mixer, knead on low speed for about 8-10 minutes. The dough should become smooth and elastic.
First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 4-6 hours, or until doubled in size. This is called bulk fermentation. The exact time will depend on the temperature of your kitchen and the activity of your starter. During the bulk fermentation, perform stretch and folds every 30-60 minutes for the first 2-3 hours. This strengthens the dough and helps develop flavor. To do a stretch and fold, gently grab a portion of the dough, stretch it upwards, and fold it over onto itself. Rotate the bowl 90 degrees and repeat. Do this 4-5 times around the bowl.

Preparing the Cinnamon Sugar Filling and Shaping:

Prepare Cinnamon Sugar: While the dough is rising, prepare the cinnamon sugar filling. In a small bowl, combine the granulated sugar and ground cinnamon. Mix well and set aside.
Gently Deflate and Divide: Once the dough has doubled in size, gently deflate it on a lightly floured surface. Divide the dough in half.
Roll Out the Dough: Roll out one half of the dough into a large rectangle, about 12×18 inches. The thinner you roll it, the more layers you’ll have in your bread.
Spread with Butter and Sprinkle with Cinnamon Sugar: Brush the rolled-out dough with half of the melted butter. Then, sprinkle evenly with half of the cinnamon sugar mixture.
Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal.
Cut and Twist: Using a sharp knife or pizza cutter, cut the log lengthwise down the center, leaving about 1 inch uncut at one end. Gently twist the two strands together, keeping the cut sides facing up.
Form into a Loaf: Carefully transfer the twisted dough to a greased or parchment-lined loaf pan. Tuck the ends under to create a neat loaf shape.
Repeat with Remaining Dough: Repeat steps 3-7 with the remaining half of the dough.
Second Rise (Proofing): Cover the loaf pans with a damp cloth or plastic wrap and let them rise in a warm place for 1-2 hours, or until almost doubled in size. This is called proofing. The dough should be puffy and light.

Baking the Bread:

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Egg Wash (Optional): If using, whisk together the egg and milk or water in a small bowl.
Apply Egg Wash (Optional): Gently brush the tops of the loaves with the egg wash. This will give them a beautiful golden-brown color.
Bake: Bake the loaves for 30-35 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C). If the tops are browning too quickly, you can tent them with foil.
Cool: Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Tips and Variations:

Starter Activity: The key to a successful sourdough bread is an active starter. Make sure your starter is doubling in size within 4-8 hours after feeding before using it in this recipe.
Kneading Time: Don’t over-knead the dough. You want it to be smooth and elastic, but not tough.
Bulk Fermentation Time: The bulk fermentation time will vary depending on the temperature of your kitchen. Keep an eye on the dough and let it rise until doubled in size.
Proofing Time: The proofing time will also vary depending on the temperature of your kitchen. Don’t over-proof the dough, or it will collapse in the oven.
Adding Nuts: For extra flavor and texture, add chopped pecans or walnuts to the cinnamon sugar filling.
Cream Cheese Glaze: For a decadent touch, drizzle the cooled loaves with a cream cheese glaze. To make the glaze, whisk together 4 ounces of softened cream cheese, 1/2 cup of powdered sugar, and 1-2 tablespoons of milk until smooth.
Chocolate Chips: Add chocolate chips to the cinnamon sugar filling for a chocolatey twist.
Overnight Proofing: For a tangier flavor, you can proof the loaves in the refrigerator overnight. This will slow down the fermentation process and allow the flavors to develop more fully. Just be sure to cover the loaves tightly with plastic wrap to prevent them from drying out. When ready to bake, remove the loaves from the refrigerator and let them sit at room temperature for about 30 minutes before baking.
Scoring: While not necessary for this recipe, you can score the top of the loaves with a sharp knife or lame before baking. This will help control the expansion of the dough in the oven and create a more visually appealing loaf.
Baking Stone/Dutch Oven: While this recipe is designed for a loaf pan, you can adapt it for baking on a baking stone or in a Dutch oven. If using a baking stone, preheat the stone in the oven for at least 30 minutes before baking. If using a Dutch oven, preheat the Dutch oven in the oven for at least 30 minutes before baking. Carefully transfer the shaped dough to the preheated baking stone or Dutch oven and bake as directed.
Adjusting Sweetness: Feel free to adjust the amount of sugar in the dough and filling to your liking. If you prefer a less sweet bread, reduce the amount of sugar. If you prefer a sweeter bread, increase the amount of sugar.
Using Different Flours: While bread flour is recommended for this recipe, you can experiment with using other types of flour, such as all-purpose flour or whole wheat flour. Keep in mind that using different flours will affect the texture and flavor of the bread.

Conclusion:

This Cinnamon Sugar Sourdough Bread isn’t just another recipe; it’s an experience. From the satisfying crackle of the crust to the warm, comforting aroma that fills your kitchen, every step of the process is a delight. The tangy sourdough perfectly complements the sweet cinnamon sugar swirl, creating a flavor profile that’s both complex and utterly irresistible. I truly believe this is a must-try recipe for anyone who loves baking, sourdough, or simply indulging in a little bit of homemade goodness. But don’t just take my word for it! Imagine waking up on a crisp autumn morning to the smell of this bread baking. Picture yourself slicing off a warm piece, the cinnamon sugar glistening in the light, and savoring that first bite. It’s pure bliss, I promise you. And the best part? This recipe is incredibly versatile. While it’s absolutely divine on its own, toasted with a pat of butter, there are so many other ways to enjoy it. For a truly decadent treat, try making French toast with it. The sourdough tang adds a unique twist to this classic breakfast dish. Or, cube it up and use it to make a bread pudding that will knock your socks off. The possibilities are endless! Looking for some variations? Consider adding chopped pecans or walnuts to the dough for a bit of crunch. A drizzle of cream cheese frosting after baking would also be heavenly. If you’re feeling adventurous, you could even incorporate some dried cranberries or raisins into the cinnamon sugar mixture. Don’t be afraid to experiment and make it your own! I’ve poured my heart and soul into perfecting this recipe, and I’m so excited for you to try it. I’ve tried countless variations of Cinnamon Sugar Sourdough Bread, and this one truly stands out. It’s the perfect balance of sweet and tangy, with a texture that’s both chewy and soft. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I know you’ll love this recipe as much as I do. And once you’ve made it, I’d absolutely love to hear about your experience. Share your photos and stories in the comments below. Let me know what variations you tried, what you served it with, and most importantly, what you thought! Your feedback is invaluable, and it helps me continue to improve and share even more delicious recipes with you. Happy baking! I can’t wait to see what you create. Remember, baking is all about having fun and experimenting, so don’t be afraid to get creative and put your own spin on this recipe. And most importantly, enjoy the process! The aroma of freshly baked bread is one of life’s greatest pleasures, so take a moment to savor it. This Cinnamon Sugar Sourdough Bread is more than just a recipe; it’s a way to connect with your loved ones, create lasting memories, and indulge in a little bit of happiness. Go ahead, give it a try you won’t regret it!