Cinnamon and sourdough make a perfect pair. The tangy sourdough flavor combined with the warmth of cinnamon creates a delicious and comforting bread. Whether you’re an experienced baker or just starting out, cinnamon sourdough bread offers a tasty twist on a classic recipe.
Why We Love Cinnamon Sourdough Bread
The Best of Both Worlds
Cinnamon sourdough bread combines the best aspects of two iconic flavors: the savory tang of sourdough and the sweet warmth of cinnamon. Each bite brings a satisfying balance of flavors, making it a versatile choice for any occasion.
Texture That’s Truly Unique
The chewy, dense texture of sourdough blends beautifully with the tender crumb of cinnamon bread. The swirls of cinnamon sugar create pockets of sweetness, making the texture even more irresistible.
Healthier Than You Think
Sourdough is known for its health benefits, particularly its digestibility. The long fermentation process breaks down gluten, making it easier on your stomach. Cinnamon, on the other hand, is packed with antioxidants and anti-inflammatory properties. By pairing these two ingredients, you’re not only enjoying a delicious treat but also one that’s surprisingly good for you.
Ingredients
Active Sourdough Starter – Provides a tangy flavor and helps the dough rise.
Bread Flour – Gives the bread its chewy texture and structure.
Whole Wheat Flour – Adds flavor and a denser texture.
Sugar – Feeds the starter and balances the tanginess.
Ground Cinnamon – Adds the key cinnamon flavor.
Butter – Adds moisture and richness to the bread.
How to Make Cinnamon Sourdough Bread
Now that you’ve gathered your ingredients, it’s time to bring everything together and make your bread. Follow these steps, and you’ll soon have a beautiful loaf of cinnamon sourdough bread to enjoy.
Step 1: Prepare the Sourdough Starter
If your sourdough starter isn’t already active, now is the time to feed it. Make sure it’s bubbly and has risen before you start baking. Typically, you’ll want to feed it about 4-6 hours before using it in the recipe.
Step 2: Mixing the Dough
In a large bowl, combine the bread flour, whole wheat flour, salt, sugar, and cinnamon. Mix well to evenly distribute the dry ingredients. Gradually add water and the active sourdough starter. Stir until the dough comes together and forms a sticky consistency.
Step 3: Kneading and Proofing
Turn the dough out onto a floured surface and knead it for 8-10 minutes, or until it becomes smooth and elastic. This process is important for developing the gluten, which gives the bread its chewy texture. Once kneaded, place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise for 4-6 hours, or until it has doubled in size.
Step 4: Adding Cinnamon Filling
Once the dough has risen, turn it out onto a floured surface again. Roll the dough into a rectangle, about 12 inches by 18 inches. Spread the softened butter evenly over the dough, leaving a small border. Sprinkle the cinnamon sugar mixture evenly over the buttered dough. Roll it up tightly into a log, then shape it into a loaf.
Step 5: Final Proofing
Place the loaf into a greased loaf pan, cover it with a damp cloth, and let it rise for an additional 2-3 hours. The dough should puff up and fill the pan. If you prefer, you can proof it overnight in the fridge for a more intense flavor.
Step 6: Baking
Preheat your oven to 375°F (190°C). Place the loaf in the oven and bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing.
Expert Tips
Achieving the perfect cinnamon sourdough bread requires attention to detail. Here are a few expert tips to ensure your loaf turns out just right:
Starter Health: The key to successful sourdough bread is a healthy, active starter. Ensure it’s fed and bubbly before you begin baking. If your starter isn’t active enough, your bread won’t rise as well, and the texture might be off.
Overnight Proofing: If you want to develop a richer, more complex flavor, try proofing the dough overnight in the fridge. This slow fermentation process enhances the sourdough flavor.
Add More Cinnamon: If you love cinnamon, feel free to increase the amount in both the dough and the filling. Cinnamon also pairs wonderfully with a bit of nutmeg, so consider adding a pinch to the dough for extra warmth.
Moisture Control: Sourdough dough can sometimes be sticky or dry, depending on your flour and environment. If your dough feels too dry, add a tablespoon of water at a time until it reaches the right consistency. If it’s too sticky, knead in a bit more flour.
Variations
While the classic cinnamon sourdough bread is already a treat, there are many ways you can customize it to suit your taste or dietary preferences.
1. Vegan Version
For a vegan twist, simply swap out the butter for plant-based alternatives, like coconut oil or vegan butter. You can also substitute the sugar with maple syrup for a more natural sweetness.
2. Add-ins
If you’re looking to add more texture or flavor, consider adding some mix-ins to the dough or filling. Raisins, dried cranberries, or chopped pecans all pair beautifully with cinnamon and sourdough. Just be sure to fold them into the dough gently.
3. Cinnamon Sugar Crust
For an extra touch of sweetness, brush the top of the loaf with melted butter and sprinkle a cinnamon-sugar mixture on top before baking. This creates a crunchy, caramelized crust that’s irresistible.
Serving Cinnamon Sourdough Bread
Now that your cinnamon sourdough bread is ready, it’s time to enjoy it. Here are some delicious ways to serve your loaf:
For Breakfast: Serve a warm slice of cinnamon sourdough bread with a dollop of butter or cream cheese. It’s the perfect start to your morning.
As a Snack: Enjoy a slice with a cup of coffee or tea in the afternoon. The sweet cinnamon flavor pairs perfectly with your favorite hot beverage.
With Yogurt: For a balanced treat, top a slice with Greek yogurt and a drizzle of honey. The tanginess of the yogurt complements the sweetness of the bread.
FAQs About Cinnamon Sourdough Bread
How do you make cinnamon sourdough bread without yeast?
Sourdough starter naturally contains wild yeast, so you don’t need additional store-bought yeast. The fermentation process of the sourdough starter is all you need for a beautifully risen loaf.
Can I use regular flour instead of bread flour for cinnamon sourdough bread?
While you can use all-purpose flour, bread flour is best for sourdough as it has a higher protein content. This helps develop gluten and results in a chewier texture.
How long does cinnamon sourdough bread last?
Cinnamon sourdough bread typically stays fresh for 2-3 days at room temperature. For longer storage, freeze it in an airtight bag for up to 3 months. Just be sure to let it cool completely before freezing.
Can I add fruit to my cinnamon sourdough bread?
Absolutely! You can add dried fruits like raisins, currants, or chopped apples to the dough for added sweetness and texture. Just make sure to fold them in gently to avoid tearing the dough.
Cinnamon Sourdough Bread
Equipment
- Loaf Pan
- Oven
Ingredients
- 1 cup Active Sourdough Starter
- 3 cups Bread Flour
- 1 cup Whole Wheat Flour
- 1 ½ cups Water
- 1 ½ teaspoons Salt
- 1 tablespoon Sugar
- 2 teaspoons Ground Cinnamon
- 2 tablespoons Butter (optional)
- 3 tablespoons Ground Cinnamon (for filling)
- ¼ cup Sugar (for filling)
- 4 tablespoons Butter (for filling)
Instructions
- Ensure your sourdough starter is active and bubbly. Feed it about 4-6 hours before starting the recipe if it’s not already active.
- Mix bread flour, whole wheat flour, salt, sugar, and cinnamon in a large bowl. Add water and sourdough starter. Stir to form a sticky dough.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 4-6 hours, or until doubled in size.
- Turn the dough out onto a floured surface, and roll it into a 12×18-inch rectangle. Spread softened butter, sprinkle with cinnamon sugar, and roll up tightly into a log. Shape it into a loaf and place it in a greased loaf pan.
- Cover the loaf with a damp cloth and let it proof for 2-3 hours. Alternatively, you can proof overnight in the fridge for a more intense flavor.
- Preheat your oven to 375°F (190°C). Bake the loaf for 35-40 minutes, or until golden brown and hollow when tapped on the bottom. Let it cool on a wire rack before slicing.