Sourdough Cinnamon Bread
This Sourdough Cinnamon Bread features a soft, chewy texture with a crisp crust, filled with a rich, gooey swirl of cinnamon sugar. Perfect for a cozy breakfast or a comforting snack, each slice offers a perfect balance of sour and sweet flavors, making it irresistibly satisfying.
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Servings: 2 loaves
Equipment
- Measuring cups/spoons or scale
- Stand mixer with dough hook attachment
- Large glass bowl
- Small Bowl
- 2 9" x 5" loaf pans
- Kitchen towels
- Plastic wrap
Ingredients
For the dough:
- 145 g milk 1/2 cup
- 115 g unsalted butter 1/2 cup, softened
- 65 g granulated sugar 1/4 cup
- 200 g active sourdough starter 1 cup
- 150 g eggs 3 eggs, beaten
- 1 tbsp vanilla extract
- 600 g bread flour or all-purpose flour 5 cups
- 10 g salt 2 teaspoons
- 130 g raisins 1 cup (optional)
For the Filling:
- 65 g granulated sugar 1/4 cup
- 25 g brown sugar 2 tbsp
- 10 g cinnamon powder 2 tbsp
For the eggwash:
- 50 g egg egg
- 2 tsp water
For greasing:
- 2 tbsp unsalted butter softened
Instructions
Mix:
- Mix warm milk, melted butter, sugar, and active sourdough starter in the bowl of a stand mixer with the dough hook attachment.145 g milk, 115 g unsalted butter, 65 g granulated sugar, 200 g active sourdough starter
- Add the beaten eggs and vanilla extract to the starter and milk mixture and mix it again until it's well combined.150 g eggs, 1 tbsp vanilla extract
- Add the flour and salt to the wet mixture. Mix on low for the first 2 minutes and then increase the speed to medium-low (I increase it to #2 on my Kitchen Aid mixer).600 g bread flour or all-purpose flour, 10 g salt
- Knead the dough for about 5-6 minutes until it becomes smooth and elastic. Add raisins if using and knead for 1 more minute.130 g raisins
- While the dough is kneading, grease a bowl with vegetable oil.
Bulk fermentation:
- When the dough is ready form a smooth ball and transfer it to the greased bowl. Cover with plastic wrap and let the dough rise at room temperature until doubled in size. About 8-12 hours.
Prepare the cinnamon sugar filling:
- In a small bowl, combine granulated sugar, brown sugar, and cinnamon powder. Set aside.25 g brown sugar, 10 g cinnamon powder, 65 g granulated sugar
Shape dough:
- Generously butter two 9" x 5" loaf pans to prevent sticking.2 tbsp unsalted butter
- Remove the dough from the bowl and divide it into two equal pieces. I like using a scale to ensure that each piece is exactly the same.
- Roll out one of the dough pieces into a 9" x 12" rectangle on a lightly floured work surface.
- Mix the egg and water to make an egg wash. With a pastry brush, lightly brush the egg wash on top of the rolled out dough, leaving 1 inch around the border. Spread half of the cinnamon sugar filling on top.50 g egg, 2 tsp water
- Start rolling up the dough from one of the short sides of the rectangle. Roll the dough tightly into a log and pinch the seams to seal it.
- Transfer the dough log to one of the buttered loaf pans.
- Repeat the same steps for the second piece.
Bake sourdough cinnamon bread:
- Preheat the oven to 350°F (176°C).
- Prepare an egg wash with one egg and 2 teaspoons of water. Brush the egg wash over the dough.50 g egg, 2 tsp water
- Bake for about 45 minutes until your sourdough cinnamon bread is golden brown. The internal temperature needs to reach 185°F (85°C).
Cool:
- Remove from the oven and let the bread cool in the pan for 5 minutes.
- Transfer the sourdough cinnamon bread to a wire rack and let it cool completely before slicing.
Notes
- If you want, you can do a cold fermentation overnight. I sometimes let it sit at room temperature for about 4-6 hours. Then, transfer the dough to the refrigerator and let it ferment overnight.
