I love experimenting with bread flavors. I mix 500 g bread flour, 350 ml lukewarm water, and 100 g bubbly sourdough starter with granulated sugar, salt, and ground cinnamon. This sourdough recipe for beginners brings together melted butter for an unexpected twist that piques my curiosity to explore further.

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I’ve been working on this cinnamon sugar sourdough bread recipe for a while now and I’m really excited to share it with you. There’s something uniquely satisfying about combining the tangy notes from a bubbly sourdough starter with a sweet twist of cinnamon sugar.

I mixed up 500 g bread flour, 350 ml of lukewarm water, and 100 g of active sourdough starter, just to get that perfect rise. I also added a pinch of 10 g salt, 1/2 cup granulated sugar and 2 tbsp ground cinnamon to give it that extra pop of flavor that makes it so addictive.

And yes, a bit of 1/4 cup unsalted butter, melted into the mix really rounds it all off. My journey with sourdough recipes has been all about experimenting with different add ins and techniques, and this one is definitely a keeper.

I cant wait for you to try it and see for yourself what all the fuss is about.

Why I Like this Recipe

I really like this cinnamon sugar sourdough bread recipe for a bunch of reasons. First, I love how easy it is to follow the steps even though it needs some patience with the rising and stretching of the dough. It makes me feel like I’m really in control and learning something cool every time I make it.

Second, the mix of the sourdough starter with the cinnamon sugar really gives it a unique flavor. The tang from the starter paired with the sweet cinnamon is just awesome and makes the bread stand out.

Third, I enjoy the way the butter and cinnamon sugar is spread over the dough before rolling it up. It not only smells heavenly when it bakes in the oven but also creates a perfect balance of crisp and soft textures in every bite.

Lastly, getting the chance to experiment with the process, like doing the stretch and folds and watching the dough rise, makes the whole cooking experience fun and rewarding even if it can get a bit messy sometimes.

Ingredients

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Bread flour is packed with carbohydrates and provides strong structure for a chewy, hearty texture.
Active sourdough starter delivers a tangy flavor, adds beneficial microbes, and naturally ferments.
Granulated sugar sweetens the dough and intensifies the irresistible aroma during baking.
Ground cinnamon infuses a warm spice that gives the bread a distinct, cozy flavor.
Melted unsalted butter adds rich moisture and helps meld the sweet spices evenly throughout.
Lukewarm water encourages gluten formation, uniting all ingredients into a smooth, elastic dough.
Salt heightens flavor and controls fermentation, balancing taste and texture perfectly.

Ingredient Quantities

500 g bread flour

350 ml lukewarm water

100 g active sourdough starter (make sure it’s nice and bubbly)

10 g salt

1/2 cup granulated sugar

2 tbsp ground cinnamon

1/4 cup unsalted butter, melted

How to Make this

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1. In a large bowl, mix 500 g bread flour, 350 ml lukewarm water, 100 g active sourdough starter and 10 g salt until just combined. Let it rest for about 30 minutes.

2. While that’s resting, combine 1/2 cup granulated sugar and 2 tbsp ground cinnamon in a small bowl and set it aside.

3. After the rest, knead the dough by hand or with a mixer for about 8-10 minutes until it gets smooth and a bit elastic.

4. Cover the bowl with a damp cloth and let the dough ferment at room temperature for roughly 4 to 5 hours. Every hour, do a couple of stretch and folds to help develop the gluten.

5. Once the dough has risen noticeably, turn it out onto a lightly floured surface and flatten it gently into a rectangle shape.

6. Drizzle 1/4 cup melted unsalted butter evenly over the dough, making sure to cover all the surface.

7. Sprinkle your cinnamon sugar mixture over the buttered dough evenly.

8. Carefully roll the dough up like a jelly roll, try not to squeeze out too much air, and then tuck the seam underneath to keep it secure.

9. Place the rolled dough into a lightly greased loaf pan or shape it into a freeform loaf on a baking tray, then cover it lightly and let it proof for about 2 hours until it looks puffy.

10. Preheat your oven to 450°F. Once proofed, bake the bread for around 35 to 40 minutes until its crust is golden brown. Let the bread cool completely before slicing and enjoying!

Equipment Needed

1. Large mixing bowl for mixing the bread flour, water, sourdough starter, and salt
2. Small bowl to combine the granulated sugar and ground cinnamon
3. Measuring cups and spoons to measure out water, sugar, butter, and cinnamon
4. Kitchen scale to accurately weigh the bread flour, sourdough starter, and salt
5. Mixer with a dough hook, or a sturdy spoon if you plan on kneading by hand
6. Damp cloth to cover the dough for fermentation
7. Lightly floured surface to turn out and flatten the dough
8. Loaf pan or baking tray for proofing and baking the bread
9. Oven preheated to 450°F for baking the finished loaf

FAQ

Q: What is a sourdough starter and why is it important?

A: Its the live culture used to make the bread rise naturally and gives a tangy flavor, so make sure its bubbly before you use it.

Q: Can i use a different type of flour?

A: Bread flour works best for a good chewy texture, but you can mix in some all-purpose if you dont have enough bread flour.

Q: How do i make sure my dough has the right consistency?

A: The dough should be tacky but not too sticky and easy to work with, if its too wet add a bit more flour slowly till it feels right.

Q: How do i know when the bread is properly baked?

A: Look for a deep brown crust and tap the bottom of the loaf, if it sounds hollow then its ready.

Q: Can i adjust the sweetness or cinnamon level?

A: Sure, if you like it sweeter or spicier feel free to add a bit more sugar or cinnamon, just keep in mind it might change the texture a smidge.

The Best Cinnamon Sugar Sourdough Bread Recipe Substitutions and Variations

500 g bread flour – You can use all-purpose flour instead, but you might need a tad more or less water since it has slightly different protein content.
100 g active sourdough starter – If you dont have a starter, you can use 1 g of dry yeast mixed in with a bit of extra water and flour to mimic the rise, though the flavor wont be exactly the same.
1/2 cup granulated sugar – Brown sugar is a cool alternative for a richer taste, or even raw sugar if you have it on hand.
1/4 cup unsalted butter, melted – Try substituting with coconut oil or olive oil; both work great for a slightly different flavor twist.

Pro Tips

1. Make sure your sourdough starter is really bubbly and active before you start, because if it’s not, your dough may not rise as well as expected
2. Don’t overknead the dough when you’re working on it. Stopping when it feels smooth is ideal, so you dont risk getting a too tight texture that stops a good rise
3. Keep a close eye on the dough during fermentation. Adjust the room temperature if it seems too chilly or too hot, since slow or rushed fermentation can really change the bread’s flavor
4. When you roll the dough, take your time and try to keep as much air in it as possible. That way, you’ll get a lighter crumb rather than a denser loaf