Sweet Cinnamon Sugar Sourdough Boule

Sourdough’s tang + a just-right swirl of brown sugar and cinnamon. Ideal for a cozy morning, this cinnamon sugar sourdough boule pairs just right with coffee.

Get ready to fill your kitchen with the irresistible scent of all your favorite things: sourdough bread and sweetness!

round loaf of sourdough bread with cinnamon sugar swirl.

Cinnamon Sugar Sourdough Boule

Brown sugar-cinnamon swirls throughout a simple and slightly sweet artisan sourdough loaf. Perfect toasted and buttered with your morning coffee.
Prep Time 1 hour
Cook Time 1 hour
rising time 20 hours
Total Time 22 hours
Serving Size 12 slices



  • 3 cups bread flour 15.85 ounces (note: if using the 2x function, ounces will not double but grams will)
  • 1⅓ cups lukewarm water 10.6 ounces
  • ¾ cup sourdough starter bubbly and well fed, 6 ounces
  • ¼ cup granulated sugar
  • 1 teaspoon salt

Cinnamon Sugar Swirl

  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon


  • Mix and autolyze. Combine the flour, water, sugar, and starter in a large bowl and stir.  Use your hands to incorporate any dry bits.  Cover with a clean, damp tea towel and allow to rest at room temperature for 30 minutes.
    bowl of sugar, starter, flour, and water.
  • Add salt. After the rest period, add the salt and knead for a minute or two until everything is thoroughly mixed in. You can knead it right in the bowl or on the counter. The dough should be slightly sticky but not too wet.
    sticky dough mixed in bowl.
  • First rise. Cover with a damp towel and allow to rise in a warm place for three hours, reshaping the dough into a ball once per hour. Simply pull from the outside and stretch into the center as shown. There is no need to take it out of the bowl. Each time you do this, the dough will feel slightly firmer.
    sourdough being stretched and folding. uring rising process.
  • Add cinnamon sugar. Stretch dough out into a circle. Combine cinnamon and sugar in a small bowl. Sprinkle on top of dough, leaving a 2 inch border around all sides. Roll the dough into a log. Pinch seams closed. Some might escape; this is okay!
    bread dough being filled with brown sugar and cinnamon.
  • Second rise. Heavily dust a banneton with rice flour. Place the loaf into the banneton and cover with plastic wrap.  Allow to proof overnight in the fridge.
    banneton with shaped cinnamon sugar sourdough.
  • Prep for baking. In morning, preheat oven to 425 with rack in the center with the Dutch Oven inside. Remove dough from fridge and turn it out onto a sheet or parchment paper, trying to have it land in the center.  Slash the top with a lame or very sharp knife.  Carefully remove the hot Dutch Oven and place the parchment and bread inside. Place the lid back on.
    loaf of bread being slashed and placed in dutch oven.
  • Bake. Bake for a total of 55 minutes: 25 minutes covered, 25 minutes uncovered, and then remove from the Dutch Oven and bake directly on the rack for 5 minutes to brown the crust.  Bread should be 200-210 internally when it is done. Remove from Dutch Oven and remove parchment paper.  Allow to cool on a wire rack 3 to 4 hours before slicing.  Will keep at room temperature, tightly wrapped, for a few days
    fully baked loaf before and after slicing.
Calories: 148kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg

🥣 Special tools and ingredients

  • The sourdough starter is what gives the bread its tangy flavor and fluffy texture.
  • Brown Sugar and Cinnamon create a tempting swirl that sweetens the sourdough base.
  • Bread Flour: It gives the gluten structure needed for a good rise and chewy texture.
ingredients in mixing bowl before stirring.

All sourdough bakers will have all these things on hand! 😉

  • Dutch Oven: For even baking and crust development.
  • Banneton Basket: Helps in shaping and proofing the dough.
  • Digital Scale: For precise measurement of ingredients.
  • Lame or Sharp Knife: To score the dough before baking.
  • Wire Rack: For cooling the bread evenly after baking.

Bread Banneton Proofing Baskets 9 Inch: Round Sourdough Proofing Basket for Artisan Bread Making for Professional and Home Bakers Set of 2Bread Banneton Proofing Baskets 9 Inch: Round Sourdough Proofing Basket for Artisan Bread Making for Professional and Home Bakers Set of 2Bruntmor Pre-Seasoned 6.5 qt Enameled Cast Iron Round Dutch Oven, 6.5 Quart Dutch Oven Pot With Lid And Handle, Heavy Duty Casserole Dish, Hand Wash Only, Pumpkin SpiceBruntmor Pre-Seasoned 6.5 qt Enameled Cast Iron Round Dutch Oven, 6.5 Quart Dutch Oven Pot With Lid And Handle, Heavy Duty Casserole Dish, Hand Wash Only, Pumpkin SpiceBob's Red Mill Gluten Free Brown Rice Flour, 24 OzBob’s Red Mill Gluten Free Brown Rice Flour, 24 Oz


Rice flour is a nice-to-have but not essential. If you’re having problems with the dough sticking to your cloth, get some.

Tips for mixing and shaping your sourdough

  • Temperature Control: Sourdough is particularly sensitive to temperature. Aim for a warm, draft-free area for the dough to rise. If your kitchen is cool, consider placing the dough in an off oven with the light on for a bit of warmth.
  • To hydrate the dough, use the recommended water amounts in this recipe. Remember, the amount of flour you need might change depending on the type and environment. If the dough feels too dry, don’t hesitate to add a little more water. A tacky dough often leads to a better rise and crumb texture.
  • Sourdough Starter Maturity: The age of your sourdough starter can influence the flavor. A mature, well-fermented starter gives a more complex sour note to your bread. If your starter is quite new, the sour tones might be milder.
  • Rolling for Swirls: When adding the cinnamon sugar, roll the dough tightly to prevent gaps. This not only makes for a pretty swirl but also ensures the filling stays put during baking.
  • Scoring the Dough: When scoring, make sure your cuts are decisive. This helps the bread bloom in the oven. If you’re new to scoring, practice on similar-textured dough first.
  • If you don’t have a Dutch Oven, you can make steam in your regular oven. Place a tray of water at the bottom. This helps in achieving a crispy crust.
  • Bread Storage: Once cool, store the bread in a cotton bread bag or wrapped in a cloth inside a plastic bag. This keeps the crust crispy and the inside soft. Avoid refrigerating as it can make the bread stale faster.
sliced loaf of round sourdough bread with cinnamon swirl.

Remember, sourdough baking is as much an art as it is a science. Each time you make something, it will be a little different than the time before. Don’t be afraid to adjust flour or water, and give your dough a little extra time if it needs it.

Storage and make ahead instructions

This loaf will keep well at room temperature for 3 days. After that, I’d freeze it.

  • Make-Ahead: Prepare the dough up to the first rise and refrigerate overnight. Continue with the remaining steps the next day.
  • Freezing: Once cooled, slice and freeze in an airtight container or wrap tightly with cling film. Thaw at room temperature or toast directly from frozen.
  • Defrosting: Allow frozen slices to defrost at room temperature or toast them for quick thawing.

More sweet sourdough bread recipes:

Exploring the sugary and fruity side of naturally leavened bread:

Ideal for those who love a hint of sweetness in their bread, this recipe is worth the effort for its unique flavor and texture. Happy baking, and enjoy the delicious results ❤️.

overhead view of finished cinnamon sugar sourdough.
Sweet Cinnamon Sugar Sourdough Boule
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