Why Make This Recipe
Sourdough Cinnamon Bread combines the tangy flavor of sourdough with the warm, sweet taste of cinnamon. This delightful bread makes a perfect breakfast treat or a wonderful snack. When baking, you not only fill your home with an amazing aroma, but you also get the satisfaction of creating something scrumptious from scratch. Plus, sourdough is known for its health benefits, and this recipe adds a unique twist to a classic flavor combination.
How to Make Sourdough Cinnamon Bread
Ingredients:
- 1/3 cup sourdough starter (bubbly and active)
- 1 1/3 cup water
- 1/4 cup organic cane sugar
- 3 3/4 cups bread flour (can substitute all-purpose)
- 1 1/2 tbsp avocado or olive oil
- 2 tsp sea salt
- 1/4 cup honey
- 1 tbsp cinnamon
- 1/2 tsp sea salt
Directions:
- Combine all bread dough ingredients in a stand mixer or mix with your hands for about 5 minutes until a shaggy dough forms.
- For better gluten development, let the dough rest for 30 minutes, then knead a few more times. (This step is optional but recommended.)
- Cover the dough with plastic wrap and let it bulk ferment overnight for 10-12 hours.
- The next day, punch down the dough and scrape it onto a lightly floured surface. Gently dimple the dough with your fingers to release air pockets. Then, spread the dough into a rectangle.
- Spread honey, cinnamon, and sea salt over the surface of the dough.
- Gently roll the dough inward, lifting upwards lightly and pinching the seams together as you go.
- Once rolled, pinch the seam tightly. Shape the dough and place it in a greased or parchment-lined loaf pan with the seam side down.
- Preheat your oven to 400 degrees Fahrenheit and let the loaf rise for another hour.
- Bake for 40-50 minutes, or until the internal temperature reaches at least 160 degrees Fahrenheit.
How to Serve Sourdough Cinnamon Bread
Sourdough Cinnamon Bread is wonderful on its own, but you can also serve it warm with a spread of butter or cream cheese for extra flavor. Enjoy it alongside a hot cup of coffee or tea for a cozy breakfast. You can even toast slices for a delightful afternoon snack!
How to Store Sourdough Cinnamon Bread
To keep your Sourdough Cinnamon Bread fresh, store it in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for up to three months. Just remember to thaw it completely before toasting or serving.
Tips to Make Sourdough Cinnamon Bread
- Use an Active Starter: Ensure your sourdough starter is bubbly and active for the best results.
- Don’t Rush the Fermentation: Allowing the dough to ferment overnight enhances flavor and texture.
- Temperature Matters: Use a thermometer to check the internal temperature of the bread to ensure it’s fully baked.
Variation
Feel free to add ingredients like nuts or dried fruits to the filling for an extra twist. Chopped walnuts or raisins pair wonderfully with the cinnamon flavor and add a nice texture to the bread.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes! All-purpose flour can be substituted, though bread flour may yield a slightly chewier texture.
What can I do if I don’t have a sourdough starter?
You could consider making a simple cinnamon bread using commercial yeast instead.
Can I add more cinnamon?
Absolutely! If you love cinnamon, feel free to increase the amount to suit your taste.
Sourdough Cinnamon Bread
Ingredients
Bread Dough Ingredients
- 1/3 cup sourdough starter (bubbly and active)
- 1 1/3 cup water
- 1/4 cup organic cane sugar
- 3 3/4 cups bread flour (can substitute all-purpose)
- 1 1/2 tbsp avocado or olive oil
- 2 tsp sea salt
Filling Ingredients
- 1/4 cup honey
- 1 tbsp cinnamon
- 1/2 tsp sea salt
Method
Preparation
- Combine all bread dough ingredients in a stand mixer or mix with your hands for about 5 minutes until a shaggy dough forms.
- For better gluten development, let the dough rest for 30 minutes, then knead a few more times. (This step is optional but recommended.)
- Cover the dough with plastic wrap and let it bulk ferment overnight for 10-12 hours.
Shaping and Second Rise
- The next day, punch down the dough and scrape it onto a lightly floured surface. Gently dimple the dough with your fingers to release air pockets.
- Spread the dough into a rectangle and spread honey, cinnamon, and sea salt over the surface.
- Gently roll the dough inward, lifting upwards lightly and pinching the seams together as you go.
- Once rolled, pinch the seam tightly. Shape the dough and place it in a greased or parchment-lined loaf pan with the seam side down.
Baking
- Preheat your oven to 400 degrees Fahrenheit and let the loaf rise for another hour.
- Bake for 40-50 minutes, or until the internal temperature reaches at least 160 degrees Fahrenheit.