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.

Brown Sugar Cinnamon Sourdough Bread – Irresistible Swirl Recipe (2025)

Name: Brown Sugar Cinnamon Sourdough Bread
Prep time: 12 h
Cook time: 45 min
Total time: 13 h
Cuisine: American
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

Description

A naturally leavened artisan loaf with a sweet cinnamon sugar swirl and caramelized crust, perfect for breakfast or gifting.

Ingredients

Scale

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

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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