Cinnamon Sugar Sourdough Bread

This cinnamon swirl sourdough bread is a simple, welcoming loaf perfect for beginners. Made with an active sourdough starter and a sweet cinnamon sugar swirl, it’s ideal for breakfast toast or a cozy brunch.

You know, sometimes keeping things simple really wins every time. This cinnamon swirl sourdough bread is proof — it’s straightforward yet packed with that warm cinnamon-sugar flavor that feels like a hug in bread form.

I start with my basic sourdough bread dough and then add a cozy swirl of cinnamon, sugar, and a bit of flour just as I shape the loaf. Why wait until shaping? That way, the cinnamon sugar doesn’t slow the dough’s rise — smart and effective!

This bread is naturally leavened using only a lively sourdough starter — no extra yeast needed. And giving it a slow overnight ferment brings out a gentle tang that pairs beautifully with the sweet cinnamon swirl.

My favorite way to enjoy it? Lightly toasted with butter or a spread of cream cheese. It’s also incredible transformed into French toast casserole or sliced up for a holiday brunch board your family will rave about.

If you’re just diving into sourdough baking, this cinnamon swirl sourdough bread is such a fun, great place to start.

I’m excited to share it with you — I know you’ll love it as much as my family does!

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There’s something magical about that fresh-from-the-oven sweetness, and this cinnamon swirl sourdough bread delivers it perfectly. It’s a naturally leavened loaf made with just your active sourdough starter — no need for commercial yeast — plus a cinnamon sugar swirl added as you shape it. A gentle overnight cold proof builds a slight tang that beautifully balances the sugar and spice.

In this recipe, I’ll walk you through every step—from mixing the dough and doing the stretch-and-folds that give it strength, to gently shaping in the cinnamon sugar swirl without weighing your dough down, chilling it overnight in the fridge, then baking it to a crisp golden crust right in a Dutch oven. Trust me, that final loaf is best after it’s cooled completely, and it shines when toasted, made into French toast, or served alongside your favorite brunch dishes.

This intro section is all about practical, no-nonsense guidance so you can bake one gorgeous loaf from simple pantry staples and your active starter, even if you’re new to sourdough.

• What you can expect: A mildly tangy, sweet cinnamon swirl sourdough bread made without any commercial yeast.
• Key techniques: Stretch-and-folds, a single gentle shaping step to swirl in the cinnamon sugar, an overnight cold proof, and baking in a Dutch oven for that perfect crust.
• Why you’ll fall for it: Minimal hands-on time, easy-to-find ingredients, and versatile serving options like toast, French toast, or on a brunch board.

Why You’ll Love This Loaf

This cinnamon swirl sourdough bread is just so easy and approachable for anyone wanting to add a little sweetness to their homemade sourdough. It uses one active sourdough starter—no commercial yeast—and simple ingredients you probably already have at home. Plus, adding the cinnamon sugar at shaping means your loaf rises perfectly without any hiccups (see how to add the cinnamon-sugar swirl at shaping).

• Perfect for beginners: The dough and shaping steps are straightforward, making it a great first loaf to try with a cinnamon swirl.
• Big flavor, little fuss: An overnight cold ferment develops a mild, nuanced tang that plays nicely with the cinnamon-sugar sweetness.
• Wonderful texture: Using bread flour and proper fermentation results in a chewy, open crumb with a crispy, golden crust baked in a hot Dutch oven.
• Super versatile: Enjoy it toasted with butter or cream cheese, turn it into French toast, or add it to your holiday brunch and charcuterie boards—perhaps alongside baked cinnamon sugar donuts.
• Make-ahead friendly: You can shape it and refrigerate overnight, and the fully baked loaf freezes well for up to three months.
• No tricky sweet dough skills needed: The addition of a little flour in the cinnamon sugar keeps the swirl tidy and intact during baking.

Ingredients and Important Notes

• 1 ¼ cups + 2 tablespoons (330 grams) warm water (80-90℉)
• ½ cup (100 grams) active sourdough starter or “fresh” discard (1-2 days old)
• 4 cups + 3 tablespoons (500 grams) bread flour
• 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt (if using Morton’s or table salt, use 1 ¾ teaspoons or weigh in grams)
• ¼ cup (50 grams) granulated sugar
• 1 tablespoon all-purpose or bread flour
• 2 teaspoons ground cinnamon plus extra cinnamon for dusting the proofing basket (optional)
• Rice flour for dusting the proofing basket
• 2 ice cubes for creating steam during baking

How to Make It

1. Feed sourdough starter 6–12 hours ahead until bubbly and roughly doubled in size.
2. Whisk warm water and active starter in a large bowl, add bread flour and salt, mix until a rough dough forms, cover and rest 20 minutes.
3. With slightly damp hands, perform a set of stretch-and-folds on all four sides, gather dough into a ball seam-side down, cover and rest 20 minutes; repeat for a total of 4 sets with 20-minute rests between.
4. Cover the bowl and bulk ferment at room temperature until doubled, puffy, and bubbly (about 4–12+ hours).
5. Combine granulated sugar, 1 tablespoon flour, and ground cinnamon in a small bowl.
6. Turn dough out onto a lightly floured surface and stretch into a rectangle.
7. Sprinkle half the cinnamon-sugar evenly over the rectangle, fold one long edge toward the center, sprinkle another quarter of the sugar, fold the opposite long edge, add remaining sugar, fold the short ends like a letter, flip seam-side down, and gently round into a ball.

8. Dust a proofing basket with rice flour (and optional cinnamon), place shaped dough seam-side up in the basket, pinch closed any open seams, cover, and refrigerate 12–16 hours.

9. Place a Dutch oven with its lid in the oven and preheat to 450°F (230°C); once at temperature, heat the Dutch oven an additional 30–45 minutes.
10. Flip the dough onto parchment or a bread sling, score the top, transfer to the hot Dutch oven, add 2 ice cubes for steam, cover and bake 40 minutes, then remove the lid and bake 5–10 minutes more to brown the crust.
11. Transfer the loaf to a wire rack and cool completely for at least 2 hours before slicing.

Baker’s Tips for Success

• Always start with an active starter. A bubbly, lively starter gives your dough a great rise and a light, airy crumb.
• Measure ingredients by weight. A kitchen scale takes all the guesswork out and helps your bread turn out consistently every single time.
• Give the dough plenty of time to bulk ferment. Rushing this crucial step can lead to dense bread with a tight crumb.
• Shape just once. Since the cinnamon sugar only gets added at shaping, a single gentle fold keeps the filling neatly swirled inside.
• Don’t skip the overnight cold proof. It adds flavor depth, firms up the dough for easy scoring, and improves oven spring for a better crust.
• Be patient and cool completely. Wait at least two hours after baking before slicing to let the crumb fully set — this avoids a gummy texture.

Here’s a handy timeline you can follow for making your cinnamon swirl sourdough bread:

• 8:00 PM (Night before): Feed your starter so it’s ready to go.
• 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
• 8:30–9:30 AM: Do four rounds of stretch and folds, with 20-minute rests in between.
• 9:30 AM–5:30 PM (or longer): Bulk fermentation until doubled in size and bubbly.
• 5:30–6:00 PM: Shape the dough and add the cinnamon sugar swirl.
• 6:00 PM–6:00 AM: Cold proof in the fridge overnight.
• 6:00–6:45 AM: Bake the loaf at 450°F in the preheated Dutch oven.
• 6:45–8:45 AM: Let the loaf cool before slicing and serving.

Note: Bulk fermentation times vary quite a bit based on starter activity and temperature. The best guide is how your dough looks and feels — it should be doubled and full of bubbles.

Flavor Variations and Swaps

This cinnamon swirl sourdough bread tastes amazing toasted with a smear of butter or cream cheese, or try it with a dollop of cottage cheese for a light, satisfying treat. It pairs beautifully with homemade jams—blueberry, cranberry, or strawberry especially bring out that cozy flavor.

If you’re hosting brunch for the holidays, turn this sweet bread into French toast or a delicious casserole. You can also slice it into sticks to serve alongside fondue or on a festive charcuterie platter for an unexpected twist everyone will love.

Storage and Make-Ahead Tips

Keep your cinnamon swirl sourdough bread fresh by storing it in a bread box or airtight container at room temperature for up to 3 days. This works whether it’s whole or sliced.

For longer storage, slice your loaf and place the pieces in a freezer-safe bag. It will keep well frozen for up to three months. When you’re ready to enjoy it again, just thaw the slices at room temperature or warm them up in your toaster or oven for that fresh-baked feeling. This slice-and-freeze method also works beautifully for other sweet loaves—try it with our Strawberry Rhubarb Bread – Moist Sweet & Tart Loaf.

Common Questions Answered

Let’s answer some of the questions I hear most about making this cinnamon swirl sourdough bread.

• Q: Can I swap all-purpose flour for bread flour? A: Absolutely! All-purpose will work fine, but expect a slightly softer loaf with a bit less rise than bread flour.
• Q: What if my starter isn’t very active? A: Try to use a bubbly, recently fed starter for the best rise. Using fresh discard is fine, but you will need longer bulk fermentation and the rise will be slower.
• Q: Can I increase the cinnamon sugar filling? A: You can add a bit more, but too much sugar can interfere with fermentation and dough structure. The recipe’s quantities give a balanced swirl without weighing the loaf down.
• Q: Is the cold proof in the fridge necessary? A: While you can proof at room temperature, cold proofing improves flavor and makes scoring the loaf easier, plus it helps with oven spring and crust development.
• Q: How do I know when bulk fermentation is done? A: Look for your dough to puff up, double in size, and have visible bubbles. A poke should slowly spring back but not snap back immediately.
• Q: Can I bake without a Dutch oven? A: Yes! Bake on a stone or sheet, and add steam to the oven by placing a pan of hot water or spraying water when you put in your loaf. Just expect some differences in crust and color.
• Q: What’s the best way to store and freeze this bread? A: Store at room temperature in a sealed container for up to 3 days, or slice and freeze for up to 3 months. Thaw at room temp or warm slices in a toaster or oven.
• Q: How long should I cool before slicing? A: At least two hours on a wire rack allows the crumb to set, avoiding a gummy texture inside.
• Q: Any tips to keep the cinnamon sugar swirl neat? A: Mixing in a little flour with the sugar helps, plus adding it during shaping rather than earlier. Handle the dough gently and only shape once to keep the swirl tidy.
• Q: Can I substitute other sugars in the swirl? A: Brown sugar adds moisture and a richer flavor, but you might need to adjust how much you use if the mixture feels too wet. Powdered sugar isn’t recommended without tweaking the recipe.