Brown sugar cinnamon sourdough bread is a naturally leavened loaf with a soft swirl of brown sugar and cinnamon tucked into a tangy, golden crust. It’s sweet without being dessert, rustic yet comforting—and perfect for breakfast, brunch, or a homemade gift from the heart.
This bread didn’t come from a family recipe—but the idea of it did. Cinnamon rolls were a staple in my childhood kitchen, and years later, I found myself wondering what would happen if I folded that same warmth into my sourdough routine. Turns out, the answer is a loaf that’s both rustic and nostalgic—with swirls that make every slice feel like a little celebration.
Craving more ideas to swirl into your sourdough loaves? Don’t miss my roundup of Best Sourdough Inclusions—from dried fruit to warm spices, it’s packed with creative inspiration.
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Brown Sugar Cinnamon Sourdough Bread
- Total Time: 13 hours
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A naturally leavened artisan loaf with a sweet cinnamon sugar swirl and caramelized crust, perfect for breakfast or gifting.
Ingredients
400g bread flour
100g all-purpose flour
375g water
100g active sourdough starter
9g sea salt
40g brown sugar (for dough)
40g melted butter (for swirl)
50g brown sugar (for swirl)
1½ tsp cinnamon
Optional: pinch of nutmeg or cardamom
Instructions
1. Mix flours and water; rest 45 minutes (autolyse).
2. Add starter and mix well. Let rest 30 minutes.
3. Add salt and brown sugar. Begin stretch and folds (4 sets, 30 min apart).
4. Let dough bulk ferment for 4–6 hours at room temp.
5. Pat dough into rectangle and spread swirl filling over surface.
6. Roll tightly, seal seam, and place seam-side down in banneton.
7. Cold proof overnight in fridge (10–12 hours).
8. Preheat Dutch oven to 475°F. Score and bake covered for 20 min.
9. Uncover, reduce temp to 450°F, and bake 20–25 min more.
10. Cool completely before slicing to preserve swirl.
Notes
Do not mix cinnamon into the dough to avoid fermentation issues.
Use active starter that’s recently fed and bubbly.
Cold proofing is key for swirl stability and crust development.
- Prep Time: 12 hours
- Cook Time: 45 minutes
- Category: Sourdough Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
Now, I won’t pretend this was an overnight success. My first loaf looked more like cinnamon lasagna than anything worthy of a brunch table. But after a few tweaks (and lots of taste tests), I found a balance that kept the swirl tight, the crumb open, and the crust caramelized. And let me tell you—brown sugar cinnamon sourdough bread is worth every bit of sticky-fingered dough wrestling.
Table of Contents
What Is Brown Sugar Cinnamon Sourdough Bread?
Brown sugar cinnamon sourdough bread is what happens when rustic, naturally-leavened bread meets the cozy flavors of your favorite cinnamon roll. It’s not a dessert loaf, but it carries just enough sweetness to make each slice feel special. Unlike standard sweet breads, this version retains a chewy sourdough structure, offering a tangy base for that brown sugar-cinnamon swirl to shine.
What Makes a Cinnamon Swirl Sourdough Bread Special?
Cinnamon swirl sourdough bread features a distinctive spiral of cinnamon and sugar layered into the dough. That spiral isn’t just decorative—it creates pockets of gooey sweetness and a visual payoff when you slice into the loaf. What really separates this from something like cinnamon raisin bread is the slow, wild fermentation. Instead of using commercial yeast for a quick rise, brown sugar cinnamon sourdough bread relies on a naturally active starter, which brings that signature tang and a richer, more layered flavor profile. The wild yeast in sourdough starter gives the loaf complexity, a slight tang, and a longer shelf life without preservatives.
The process starts with a standard sourdough base, but during shaping, you roll the dough out and layer it with a blend of brown sugar and cinnamon. That gets rolled up jelly-roll style and shaped into a boule or batard. If done right, brown sugar cinnamon sourdough bread has dramatic swirls and a buttery aroma straight from the oven.
Want to amp it up? Check out this list of the Best Sourdough Inclusions for ideas like nuts, dried apples, or even orange zest to make your cinnamon swirl even more exciting.
How It Differs from Classic Sourdough Loaves
Traditional sourdough loaves are usually lean breads—just flour, water, salt, and starter. Brown sugar cinnamon sourdough bread includes added sugar and spice, which makes it an “enriched” sourdough. That slightly changes fermentation behavior, which I’ll get into later, but it also transforms the flavor and texture. You’ll notice a tender, slightly plush crumb, a deep-spiced aroma that fills the kitchen, and a golden crust that hints at the caramel notes from the brown sugar.
For more technique-focused insight into working with enriched sourdough, I always recommend Maurizio’s deep dives over at The Perfect Loaf—his guides are gold for troubleshooting fermentation and hydration adjustments.
What You Need to Make Brown Sugar Cinnamon Sourdough Bread
Brown sugar cinnamon sourdough bread starts with the basics—flour, water, salt, and a bubbly, mature starter—but gets its character from a few well-chosen extras. This isn’t your average sandwich loaf. The ingredients you choose will make all the difference between a good loaf and one that’s downright unforgettable.
Best Flour and Hydration for Cinnamon Sourdough Bread
Brown sugar cinnamon sourdough bread benefits from using strong bread flour or a mix of bread and all-purpose flour. The bread flour gives it structure and oven spring, while the all-purpose keeps the crumb soft and a bit more tender than a pure lean loaf. I personally go for a 70–75% hydration dough for this recipe. That gives you a moist, airy crumb without making the swirl slide around too much.
If you’ve made my Jalapeno Cheddar Sourdough (see the full recipe here), you know how hydration can affect rise and crumb openness. The same rule applies here: too much water, and the swirl can separate or sink. Too little, and the crumb gets dense.
For a deeper dive on adjusting hydration for mix-ins, I highly recommend this technical guide from King Arthur Baking. They break it down beautifully with visuals and ratios.
Choosing Brown Sugar: Light vs. Dark
Now let’s talk sugar. Brown sugar cinnamon sourdough bread works with either light or dark brown sugar, but they give you slightly different results. Light brown sugar brings a soft, buttery sweetness to the loaf, with just a subtle trace of molasses that lingers in the background. Dark brown sugar leans smokier and richer—it’s bolder, and I personally love the way it caramelizes in the swirl during baking.
Pro tip: If you’re using dark brown sugar, consider reducing the total a smidge so it doesn’t overpower the cinnamon. You want balance, not burnt toffee.
Cinnamon Quality Makes a Difference
Cinnamon may seem like a no-brainer, but it’s one of those ingredients that really varies in strength. For this recipe, I go for Ceylon cinnamon when I want a softer, more floral aroma, and classic Saigon or cassia cinnamon when I want that spicy kick that lingers on the tongue. Both work—but they create a different experience in your finished loaf.
If you’re not sure where to start, Serious Eats has a fantastic breakdown of the differences between cinnamon types here.
Preparing Your Starter for Sweet Dough
Because brown sugar cinnamon sourdough bread contains sugar and spices—both of which can slow fermentation—it’s important to use a very active starter. I feed mine 6–8 hours before mixing dough and make sure it’s doubled and bubbly when I start. If your sourdough starter isn’t lively enough, the dough won’t rise properly—and that beautiful swirl can end up weighing down the crumb instead of lifting it.
If you need to strengthen your starter, try a few feedings with rye flour or use warmer water to get things moving. And remember: when in doubt, float test it.
How to Make Brown Sugar Cinnamon Sourdough Bread: Mix, Shape, Swirl
Brown sugar cinnamon sourdough bread is a beautiful blend of technique and comfort. Each bite carries the tang of wild fermentation wrapped in buttery sweetness. To make this loaf successful, you’ll need to master the rhythm of sourdough—along with a few extra steps to secure that signature swirl.
Mixing the Dough with Brown Sugar and Cinnamon in Mind
Brown sugar cinnamon sourdough bread begins with a standard base of flour, water, salt, and a lively sourdough starter. I start by mixing the flours and water for an autolyse, letting them rest so the gluten starts to develop. The brown sugar is added during the first stretch and fold to avoid interrupting hydration or weakening the dough early on.
My go-to base formula:
- 400g bread flour
- 100g all-purpose flour
- 375g water (75% hydration)
- 100g active sourdough starter
- 9g sea salt
- 40g brown sugar (added after autolyse)
Cinnamon doesn’t go into the dough itself because it can dull the crumb’s color and interfere with fermentation. Instead, it’s layered in during shaping, which keeps the swirl crisp and defined. That contrast is what makes cinnamon swirl sourdough bread so visually stunning.
Strength Building Through Stretch and Folds
To support the swirl, brown sugar cinnamon sourdough bread needs strength in its gluten structure. I use four stretch-and-fold rounds, 30 minutes apart. You’ll feel the dough tighten and grow more elastic with each round.
By the third fold, I sometimes add a bit of softened butter to enrich the dough. It’s not necessary, but it gives the final loaf a softer texture and balances the tang of the sourdough with a little richness—especially fitting for a sweet-style loaf like this.
Swirl Technique for Clean Layers
Shaping is where brown sugar cinnamon sourdough bread really comes to life. After bulk fermentation, I gently pat the dough into a rectangle, about ½ inch thick. Then I spread on the swirl filling:
- 40g melted butter
- 50g brown sugar
- 1½ tsp cinnamon
- Optional: cardamom or vanilla for depth
I roll the dough tightly like a jelly roll, pinch the seam shut, and tuck the ends under to hold the swirl in place. A good seal prevents gaps or sugar leaks that can cause the crust to crack or the swirl to shift off-center.
This technique gives you that unmistakable cinnamon swirl sourdough bread look—dark spirals running through a pale, chewy crumb.
Cold Proof for Flavor and Structure
Brown sugar cinnamon sourdough bread benefits from an overnight cold ferment. I proof the shaped dough in a banneton in the fridge for 10 to 12 hours. The dough slowly builds flavor, and the chill helps firm it up for clean scoring in the morning.
When ready, the dough should be slightly puffy, cool to the touch, and respond to a gentle poke with slow rebound. That’s your green light for baking.
Baking and Serving Brown Sugar Cinnamon Sourdough Bread
Brown sugar cinnamon sourdough bread needs just the right bake to bring out its swirl, color, and flavor. This isn’t a set-it-and-forget-it loaf—you want a deep, even bake that caramelizes the brown sugar without scorching it. When done right, the crust is dark golden, the swirl stays tight, and the crumb is soft but structured.
Baking in a Dutch Oven for Crust Perfection
I bake brown sugar cinnamon sourdough bread in a preheated Dutch oven to trap steam and help the loaf rise during those crucial first 15 minutes. I score it with a single slash down the center to control expansion and expose the swirl layers just slightly.
Here’s my typical baking schedule:
- Preheat Dutch oven to 475°F for at least 30 minutes
- Place cold dough on parchment, score, and lower into the pot
- Bake covered for 20 minutes
- Uncover and reduce heat to 450°F
- Bake for another 20–25 minutes until crust is deep golden and sounds hollow
Let it cool for at least an hour before slicing. I know it’s tempting, but brown sugar cinnamon sourdough bread needs time for the crumb to set—plus, slicing early can crush your swirl.
If you enjoy bold sourdough flavors and fun mix-ins, be sure to try my recipe for Jalapeno Cheddar Sourdough next. It’s another flavorful loaf with a beautiful contrast between texture and spice.
How to Serve and Enjoy It
Brown sugar cinnamon sourdough bread is incredibly versatile. Fresh from the oven, it’s perfect on its own—just slice thick and enjoy. But if you want to take it up a notch, try these ideas:
- Toast slices and spread with salted butter or whipped cream cheese
- Use it for French toast with maple syrup and crushed pecans
- Pair with a smear of apple butter for fall brunch
- Slice and freeze half the loaf for quick weekday breakfasts
If you’re always looking for new flavors to tuck into your loaves, check out my roundup of the very best Sourdough Inclusions—from fruit to nuts to seasonal spices, there’s plenty of inspiration to keep your bakes interesting.
Frequently Asked Questions About Brown Sugar Cinnamon Sourdough Bread
Can you add cinnamon to sourdough bread?
Yes, cinnamon can definitely be added to sourdough bread—but the timing and placement are everything. When making brown sugar cinnamon sourdough bread, I always save the cinnamon for the filling rather than mixing it into the dough itself. This keeps the spice from interfering with fermentation and lets the swirl stay sharp and flavorful without bleeding into the crumb.
Does cinnamon affect sourdough fermentation?
It can, especially when added directly to the dough. Cinnamon contains natural compounds that may slow yeast activity or disrupt the balance of your starter. That’s why in brown sugar cinnamon sourdough bread, I use the cinnamon strictly in the swirl layer. This method protects the rise while still packing every bite with that signature warmth and aroma.
Why is sourdough bread better for you than regular bread?
Sourdough bread is often easier to digest than breads made with commercial yeast. Thanks to the long, slow rise from a wild starter, many of the harder-to-process parts of the flour—like gluten and phytic acid—are partially broken down. This process may make the nutrients in the bread more accessible and gentler on the digestive system. Brown sugar cinnamon sourdough bread still offers these benefits, even with the touch of added sweetness. Plus, its natural fermentation gives it a slower blood sugar impact than many quick-rise loaves.
How do I keep the swirl from separating or creating gaps?
The secret to a neat swirl in brown sugar cinnamon sourdough bread is in the roll. Start with an even layer of filling, don’t overload the sugar, and roll the dough tightly without overstretching it. Be sure to pinch the seam tightly closed and position it facing down in the banneton during the final rise to help the loaf hold its shape. Cold-proofing overnight helps everything firm up so the swirl holds its shape during the bake.
Final Thoughts: Sweet Simplicity in Every Swirl
Brown sugar cinnamon sourdough bread might take a little extra time and care, but trust me—it’s worth every fold, swirl, and patient rise. This loaf blends the heart of sourdough baking with the cozy comfort of cinnamon rolls. And the result? A beautiful, golden-crusted bread that feels like something special, whether it’s breakfast, brunch, or a late-night snack with butter and tea.
There’s something deeply satisfying about slicing into a loaf and revealing that cinnamon spiral inside. It’s rustic, sure—but it’s also intentional. Homemade. And maybe even a little nostalgic.
If you’re anything like me, once you make it, you’ll start dreaming up your next variation. Whether it’s adding dried apples in fall, a swirl of chocolate in winter, or even roasted pecans in spring—this loaf is the perfect foundation for flavor.
When you’re ready to level up your loaves, don’t miss my roundup of the Best Sourdough Inclusions (click here to explore them all). It’s full of ideas to make your bread even more personal and downright delicious.
