Does cinnamon affect sourdough rise?

Cinnamon can slightly slow fermentation if mixed directly into the dough. That’s why it’s best to add cinnamon as part of the sugar swirl, not into the main mix. This preserves rise and gives the bread its lovely airy texture.

What ingredients should not be in sourdough bread?

Avoid using ingredients that interfere with fermentation—like excess fat, refined sugar in the base dough, or chemical preservatives. For cinnamon sugar sourdough bread, keep your dough clean and only add the sweet swirl after the first proof.

What is a good sweet add-in for sourdough bread?

Dried fruits (raisins, cranberries), chocolate chips, or even apples work well. They add bursts of flavor without making the bread too heavy. Just fold them in gently before shaping.

What happens if you add sugar to your sourdough?

Adding sugar directly to the dough speeds up fermentation but can reduce tanginess. In cinnamon sugar sourdough bread, we avoid this by adding sugar in the swirl only—keeping the balance of flavor intact.

What is the perfect cinnamon sugar ratio?

For one loaf, 2 tablespoons of brown sugar and 1 teaspoon of cinnamon create the perfect balance. This gives you a noticeable swirl without overwhelming the bread’s natural flavor.

Cinnamon Sugar Sourdough Bread – 5-Star Twist You’ll Crave 2025

Description

A sweet and tangy loaf swirled with warm cinnamon and brown sugar—this cinnamon sugar sourdough bread is a nostalgic twist on a classic, perfect for breakfast or a cozy brunch.

Ingredients

1 cup active sourdough starter (100% hydration)
3 ½ cups bread flour
1 cup milk or water (room temperature)
1 tsp salt
2 tbsp melted butter (for swirl)
2 tbsp brown sugar (for swirl)
1 tsp ground cinnamon (preferably Ceylon)

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Instructions

In a large bowl, mix the starter, flour, and liquid. Let rest for 30 minutes.
Add salt and knead until smooth. Let bulk ferment at room temperature for 4–6 hours, folding every hour.
After bulk fermentation, gently stretch dough into a rectangle on a floured surface.
Brush with melted butter and sprinkle evenly with cinnamon sugar mixture (2 tbsp brown sugar + 1 tsp cinnamon).
Roll up dough like a cinnamon roll and place seam-side down in a floured banneton or loaf pan.
Let rise for another 1–2 hours at room temperature or refrigerate overnight.
Preheat oven to 450°F (232°C). Score the loaf.
Bake in a Dutch oven for 20 minutes with lid, then another 20–25 minutes without lid until golden brown.
Cool on a wire rack before slicing.

Notes

Avoid overloading the swirl to prevent a gummy crumb. Stick to the 2:1 sugar-cinnamon ratio. Add-ins like raisins, nuts, or chocolate chips can be folded in after bulk fermentation for variation.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Baking
Method: Baked
Cuisine: American