This Sourdough Cinnamon Bread is low effort and high reward. Using my easy overnight sourdough bread method, this bread is incredibly simple to make and absolutely delicious! Instead of a traditional cinnamon sugar swirl, I use cinnamon chips in the dough for two key reasons:
- It’s so easy to add the chips straight to the dough.
- It tastes waaaaay better!
You’re going to love this recipe because it’s straightforward and yields a flavorful, beautifully textured loaf.
Ingredients for Sourdough Cinnamon Bread
- 500 g bread flour
- 340 g water
- 150 g active sourdough starter
- 10 g salt
- 1/2 cup mini cinnamon chips (I get mine at Orson Gygi, but Hershey’s ones work well too)
Why Use Cinnamon Chips Instead of a Swirl?
Cinnamon chips distribute flavor evenly throughout the bread and prevent the common issue of cinnamon interfering with yeast activity. Plus, they make the process easier—no extra steps required! Just mix, shape, and bake.
What is Active Sourdough Starter?
For this recipe, you’ll want an active sourdough starter, meaning it’s full of bubbles and looks “alive.” To activate your starter, feed it flour and water, and let it rise and become bubbly. The best time to use it is within 12 hours of feeding.
If your sourdough starter is neglected in the back of your fridge, you may want to take it out a day or two before you want to bake with it and feed it a little flour and water a couple times a day to revive it. If you haven’t fed your sourdough starter for a while, don’t fret. You can totally bring it back to life.
How to Make Sourdough Cinnamon Bread
1. Make the Dough
Begin by mixing all the ingredients except for the cinnamon chips in a large mixing bowl. I recommend using a plastic or glass bowl and a sturdy spatula to combine everything into a loose, shaggy dough. Once mixed, cover the bowl and let the dough rest for 30 minutes. This short resting period allows the flour to absorb the water and kickstarts gluten development.
After resting, knead the dough. You can do stretch and folds to strengthen the dough. To do this, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat this process about 10 times. The dough will gradually become smoother and more elastic.
2. Add Cinnamon Chips & First Rise
Once the dough has gained some strength, gently knead in the cinnamon chips until they are evenly distributed throughout. Be careful not to overwork the dough, as this can break down its structure.
Next, lightly oil the bowl to prevent sticking, then place the dough back inside. Cover it with plastic wrap or a clean kitchen towel and let it rise overnight, or for about 8 hours. This long fermentation period allows the sourdough flavors to develop and gives the bread its signature depth of flavor.
3. Shape the Dough
In the morning, the dough should be puffy and airy. Carefully transfer it to a parchment-lined baking sheet that has been dusted with flour. Gently shape the dough into a round boule, taking care not to deflate too much of the air inside.
Once shaped, cover the dough loosely with oiled plastic wrap and let it rest for another 30 minutes. This short rest period helps the dough relax and prepare for baking.
4. Score & Bake
Before baking, score the dough with a sharp knife or lame to allow it to expand properly in the oven. This step also gives the finished loaf a beautiful, artisan-style look.
Using the parchment paper, carefully lift the dough and transfer it into a Dutch oven. The Dutch oven creates a steamy environment, helping the bread develop a crisp, golden crust. Bake at 475°F, covering it for the first 20 minutes to trap in steam, then removing the lid and baking for another 25 minutes to achieve a deep golden-brown color.
Once baked, allow the bread to cool completely before slicing. This helps set the structure and ensures a soft, airy crumb.
I Hope You Love This Recipe!
This bread is perfect for breakfast, a snack, or even as a special treat. I hope you love this recipe as much as I do!
Sourdough Cinnamon Bread
Ingredients
- 500 g bread flour
- 340 g water
- 150 g active sourdough starter
- 10 g salt
- 1/2 cup mini cinnamon chips I get mine at Orson Gygi!
Instructions
- In a large bowl, mix all ingredients except cinnamon chips together into a loose dough.
- Cover and let rest 30 minutes.
- Knead until the dough comes together and starts to become elastic, about 5-10 minutes. Add the cinnamon chips and knead until combined.
- Oil a large bowl, cover the bread with plastic wrap or a kitchen towel, and let rise overnight or about 8 hours.
- In the morning, shape the dough into a boule, or a nice round loaf shape.
- Let rest 30 minutes covered with plastic wrap greased with oil.
- Score the bread however you like.
- Transfer the bread to a parchment lined Dutch Oven.
- Bake at 475 F with the lid on for 20 minutes. Remove the lid and bake for another 25 minutes, or until the loaf is golden brown.
- Let cool before slicing and enjoy!
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