Go Back

Sourdough Cinnamon Bread

This sourdough cinnamon bread is a family favorite in our house. It has the soft texture of sandwich bread with a slightly sweet cinnamon swirl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Rising Time 8 hours

Ingredients
  

  • 150 grams ripe sourdough starter about 2/3 cup
  • 3 tablespoons sugar
  • 2/3 cup water (room temp or lukewarm)
  • 3 1/4 cup bread or all purpose flour 390 grams
  • 4 tablespoons butter (softened to room temperature)
  • 1 egg
  • 1/2 tsp salt 5 grams

Cinnamon Sugar Filling

  • 1/4 cup sugar
  • 1.5 teaspoons cinnamon
  • 3 teaspoons flour (whatever kind you are using for the bread dough)

Egg Wash

  • 1 egg
  • 1 tablespoon water

Instructions
 

Make the Dough

  • Combine all dough ingredients into the bowl of a stand mixer fitted with a dough hook attachment.
  • Let the mixer run for 1-2 minutes until all ingredients are incorporated. Cover with a towel and let rest for 20-30 minutes.
  • Turn the mixer on low and let the dough hook knead for 6-8 minutes. You will notice that the dough will become more smooth and pull away from the side of the bowl.

First Rise

  • Cover the bowl and let it bulk rise for 4-8 hours. This time can greatly vary by the temperature of your kitchen and the strength of your starter. Watch your dough, not the clock. It helps me to use a straight sided dough bucket (I have this one and really like it) so I can see how much my dough has risen. Let it rise until it is almost, but not fully, doubled in size.
  • Take your dough and turn it out onto a lightly floured countertop, Pat it into a rectangle about the width of your loaf pan and twice that long.
  • Make the egg wash by mixing the egg with one tablespoon water and whisking vigorously.
  • Brush an even layer onto the top of the dough. You will not use the entire bowl of egg wash.
  • Mix all cinnamon filling ingredients and sprinkle evenly onto the dough. Leave a small 1 inch border on one of the shorter ends to seal the bread together.
  • Roll the bread up in a tight log and place into a buttered or greased loaf pan.

Second Rise

  • Cover the pan and let the loaf rise until it has doubled in size again. This usually takes around 2 hours. I will set myself a timer for 1.5 hours and check on my dough. If it is not ready at that point set another timer to check on it every 30 minutes until it is ready to bake.

Bake

  • Preheat the oven to 350 degrees.
  • Bake the bread 35-45 minutes. If it starts to get too brown you can loosely tent it with foil.
  • Let cool at least 30 minutes before slicing. Enjoy!
Tried this recipe?Let us know how it was!