Sourdough Cinnamon Bread

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There is nothing quite walking into the house after a fresh loaf of sourdough cinnamon bread has been baking in the oven. The combination of fresh bread and cinnamon makes the house feel so warm and inviting. This recipe uses sourdough and yeast, so it can easily be made in an afternoon. My family loves this recipes so much that I usually end up making 2-3 loaves every weekend. In this recipe, I swapped regular table sugar for Truvia, making this recipe even healthier., therefore, you will have no guilt enjoying a warm piece of bread with butter on it for an afternoon pick me up.

How to Make Sourdough Cinnamon Bread

To make this bread, you can either use fed sourdough, or discard. If you plan on using fed sourdough, you will want to feed your sourdough, and then wait for it to rise and be nice and bubbly. This usually take a few hours. I typically take my sourdough out the night before, feed it, and then use the amount needed in the morning. If you are new to sourdough, it is fermented flour and water, that makes the most amazing recipes. You can read all about sourdough and making a starter here: How to Make Sourdough Starter.

To start, in a large bowl, or your stand mixer bowl, add the sourdough, egg, active dry yeast, salt, honey, water and flour.

Sourdough Starter

Knead all ingredients in a stand mixer for 6-8 minutes, or by hand for 10 minutes. Cover with plastic wrap, or a towel, or 2 hours, or until about double in size.

Uncover, punch down your dough, and place on a clean, floured surface.

Dough after Rising
Roll out Dough

Roll your dough out into a 6×12 rectangle. While rolling out the dough, I try to get some of the air bubbles out, just by pressing down on them. Wisk together 1 egg, and brush the egg on the surface of your dough.

Egg wash on dough

Mix together the Truvia, cinnamon, and flour. Sprinkle the filling all over the dough, leaving about a half inch of space on the edges.

Sugar, flour, and cinnamon mixture
Mixture on dough

Roll your dough tightly together. When you have reached the end, pinch the end into the dough so it doesn’t open up. Place in a greased bread pan, cover, and let rise for about 2 hours, or until the dough is about 1 inch from the top.

Rolled up dough
Rising dough

Bake at 350 degrees for 20 minutes. After 20 minutes, I cover the bread with foil, for another 15 minutes. The foil keeps the top from browning too much. Let the bread cool for about 15 minutes, and then take it out of the bread pan. I always try to let the bread cool for a bit before cutting into it, but this is always so hard when the house smells so good, and everyone wants a warm piece with butter on it.

What is the Best Way to Eat this Bread?

There are 2 ways you will want to eat this bread. First, if you can wait long enough to cut into this bread after it comes out of the oven, placing some butter on the bread is so delicious. My family likes to toast this bread in the morning while getting ready for the day. It makes the best pair with a fried egg in order to get a more balanced meal with extra protein. In addition, our absolute favorite way to eat this bread, is making it into french toast. If you wanted to make this a more macro friendly meal, instead of using whole eggs for the mixture, use egg whites as a substitute to help keep the fats lower. This is by far a family favorite, and would be such a crowd please if you had family over.

How to Store Your Sourdough Cinnamon Bread

After letting the bread completely cool, I will store it in a gallon bag. If you won’t eat the bread very quickly, you can store it in the fridge to help it last longer. Since my family goes through this bread so quickly, I also like to make a few loaves ahead of time, and place them in the freezer. To do this, I follow each step as normal, place the rolled bread into the bread pan, and instead of letting the dough rise, I cover the pan with foil, and then place it into the deep freezer. When I’m ready to bake the bread, I’ll take it out the night before, cover it with a towel, and then I’ll bake it in the morning.

Ingredients

Sourdough Cinnamon Bread

Serving Size:
795g
Time:
5 Hours
Difficulty:
Easy

Ingredients

  • Dough Mixture
  • 150g sourdough starter
  • 1 egg
  • 2.5 tsp active dry yeast
  • 6g salt
  • 20g honey
  • 50g unsalted room temperature butter
  • 140g lukewarm water
  • 350g all purpose flour
  • Filling Mixture
  • 55g Truvia
  • 6g cinnamon
  • 10g flour
  • 1 egg

Directions

  1. In a large bowl, or stand mixer, add in all of the bread dough ingredients. Knead by hand for 10 minutes, or 8 minutes with a stand mixer.
  2. Cover with plastic wrap or a towel for 2 hours, or until doubled in size.
  3. Punch down the dough, and place on a floured surface.
  4. Roll your dough out into a 6×12 rectangle. As your roll out your dough, try to get rid of air bubbles as well.
  5. Wisk up the egg, and brush the egg mixture on the dough. This will help the filling to stay on.
  6. Mix together the filling and sprinkle over the dough, leaving about a half inch of space around the edges.
  7. Roll the dough tightly. At the end pinch the end into the roll so it doesn’t come apart.
  8. Place in a greased bread pan, and let rise for about 2 hours, or until about 1 inch from the top.
  9. Bake at 350 for 20 minutes, and then cover with foil, and continue to cook for another 15 minutes.
  10. Let cool for 15 minutes before taking out of bread pan.
  11. Store in a bag on the counter or in the fridge to last longer.

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