Sourdough Cinnamon Bread
This Sourdough Cinnamon Bread is incredibly soft! The sourdough bread is swirled with a brown sugar cinnamon mixture, then baked until golden in color. This bread requires no folding, and only 5 minutes of mixing time. Top the warm bread off with butter for an irresistible treat. This bread won’t last long so make sure you grab a slice before it’s gone!
I love sourdough, but with four kids, I often forget to feed my starter, and by the time I do remember to feed it, I feed it too late in the evening to really make anything. Sourdough can be a very time consuming process. Sure, the actual hands-on time isn’t much. I mean you fold the bread for like 30 seconds four to five times. BUT, these folds are 30-45 minutes apart and you have to stay on top of that schedule.
Do you know how easy it is for me to get sidetracked with my kids!? VERY EASY! Anyways, sourdough has often taken a back step for me in my baking projects for this reason.
Well, I decided recently to get into making sourdough. I actually used to make it often before my husband and I had kids. I never made anything fancy, just plain old sourdough bread, but it was so good! Anyways, I decided to experiment, because if I wanted sourdough bread, I had to come up with a different method that would actually work for ME.
This Sourdough Cinnamon Bread is the perfect, easy, bread to make. It’s actually easier than almost any bread I’ve made, because it truly doesn’t require much work. The hardest part is allowing the bread to rise. While, I was able to successfully cut out all of the folding times in the dough, sourdough bread, in general, needs a long amount of time to rise.
The details
Here’s how to make the Sourdough Cinnamon Bread
bulk rise
Okay, so the first thing you need to do for making this sourdough cinnamon bread is to mix the dough. Add all your ingredients to a large bowl, then mix with a wooden spoon, or danish dough whisk, until a shaggy dough forms. Cover your bowl with plastic wrap and allow to sit on your counter for 10 hours. I mixed mine the night before, then made the sourdough cinnamon bread the next day. This first rise is called the bulk rise.
add the cinnamon sugar mixture
Carefully turn the sourdough cinnamon bread dough out onto a lightly floured surface. You don’t want to deflate the dough so be careful in this step. I like to use a rubber bench scraper to help get the dough out of the bowl.
Stretch the sourdough cinnamon bread dough into a 14×14 inch rectangle. Sprinkle some of the cinnamon sugar mixture over the dough. Fold 1/3 of the dough down. Sprinkle more cinnamon sugar mixture over the exposed dough. Fold the other 1/3 of the dough up and over the dough that you just sprinkled the cinnamon sugar on. Now you should have a nice rectangle. Sprinkle the remaining cinnamon sugar mixture over this exposed dough.
Roll the sourdough cinnamon bread dough up into a cylinder, then place in a greased 9×5 inch pan.
second rise
Spray the top of the dough with nonstick cooking spray. Cover the dough with plastic wrap and allow to rise for 1 hour in a warm place.
bake in oven
Bake the sourdough cinnamon bread in a 400F oven for 45-60 minutes. If the dough begins to get too dark on the top, cover with a piece of aluminum foil. Throw a few ice cubes in the bottom of the oven when you bake the bread. This will create steam in the oven and help with developing a nice crust on the bread. Alternatively, you can place ice cubes in a pan and place on a shelf directly below the loaf.
allow the sourdough cinnamon bread to cool
Before slicing into the sourdough cinnamon bread, make sure you allow it to fully cool. This will allow the interior structure of the bread to be more fluffy and light. If you cut into the bread too early, when it is still hot, the texture will be more dense and gummy.
Here are a few other sourdough recipes I think you will love
Let me know what you thought!
If you make this Sourdough Cinnamon Bread, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your sourdough cinnamon bread and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Print
Sourdough Cinnamon Bread
- Total Time: 14 hours 15 minutes
- Yield: 1 loaf 1x
Description
Incredibly soft sourdough bread is swirled with a brown sugar cinnamon mixture, then baked until golden in color. This bread requires no folding, and only 5 minutes of mixing time. Top the warm bread off with butter for an irresistible treat. This bread won’t last long so make sure you grab a slice before it’s gone!
Ingredients
Bread
- 1/2 cup active starter (115 grams)
- 1 2/3 cups room temperature water (375 grams)
- 4 cups bread flour (490 grams)
- 1 1/2 teaspoons salt (10 grams)
- 1/4 cup granulated sugar (50 grams)
Cinnamon Sugar Layer
- 1/2 cup brown sugar (100 grams)
- 1 tablespoon ground cinnamon
Instructions
1. In a large bowl, add starter, water, flour, salt and sugar. Mix with a wooden spoon or danish dough hook until ingredients are combined. The dough will be shaggy. Continue to mix the dough for 5 minutes.
2. Cover the dough and allow the dough to rise at room temperature for 10 hours.
3. Place the dough in the refrigerator and allow to rise for an additional 2 hours.
4. Meanwhile, make the cinnamon sugar layer. In a small bowl, stir together the brown sugar and cinnamon.
5. Line a 9×5 inch loaf pan with parchment paper. Spray with nonstick cooking spray.
6. Turn dough out onto floured surface (dough will be soft and slightly sticky. Flour your hands or spray with nonstick cooking spray while working with the dough).
7. Stretch the dough into a 14×14 inch square. Sprinkle some of the cinnamon sugar mixture over the dough.
8. Fold one side of the dough 1/3 of the way in. Sprinkle cinnamon sugar mixture over the exposed dough. Fold the other side of the dough over top of the cinnamon sugar mixture. Sprinkle the remaining cinnamon sugar mixture over the exposed dough. Continue to flour your hands as needed while working with the dough.
9. Roll the dough up, starting at the short end into a cylinder. Place the dough into the loaf pan. Cover with a damp kitchen towel or plastic wrap and allow to rise in a warm place for 1 hour.
10. Preheat oven to 400F.
11. Throw a few ice cubes onto the bottom of the oven (alternatively, you can add a few ice cubes to a pan and place on the shelf directly below the loaf), then bake in preheated oven for 45-60 minutes. Keep an eye on the dough. If the dough begins to get too dark on top, cover the top with aluminum foil. The bread will sound hollow when you tap on the top of the loaf.
12. Remove the bread from the loaf pan and allow to cool for 1-2 hours on a wire cooling rack before slicing.
- Prep Time: 810
- Cook Time: 45
- Category: Bread
- Method: Oven
- Cuisine: American
reipe calls for ‘active starter’ ????
Nancy,
Active starter just means starter that is fed, bubbly and ready to be used. In other words, don’t use starter starter that is straight from the refrigerator. It would most likely need a feeding and a couple hours to “wake up” and be ready to use. I hope that makes sense!
-Jolene
Looks yummy. Can’t I let it rise on the counter and then refrigerate it overnight before completing it in the am.
Sandy,
Yes you can definitely do that! I hope you enjoy!
-Jolene
Finally. Healthy cinnamon bread!