Cinnamon Sugar Sourdough Boule

Ideal for a cozy morning, this cinnamon sugar sourdough boule pairs just right with coffee. The best part? You get all those gorgeous swirls of cinnamon throughout the loaf with barely any extra work. This sourdough bread recipe will make your kitchen smell like a bakery, and honestly, it tastes even better than it smells.

This is a true long-ferment sourdough, and the hint of sweetness makes it SO worth it.

Ingredients and Tools You’ll Need

Rice flour is a nice-to-have but not essential. If you’re having problems with the dough sticking to your cloth, get some. If you don’t have a Dutch oven, you can make steam in your regular oven by placing a tray of water at the bottom.

Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.

If you’d like to double or triple this recipe, or use metric measurements, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Dutch oven
• Parchment paper
• banneton

Ingredients

Dough

• 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 active 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

How to Make Cinnamon Sugar Sourdough Boule

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.

Step One: 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 rest at room temperature for 30 minutes.

Step Two: 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.

Step Three: First Rise (+ Stretch And Folds)

Cover with a damp towel and let it 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.

Step Four: Add Cinnamon Sugar

Stretch the dough out into a circle. Combine cinnamon and sugar in a small bowl. Sprinkle on top of the dough, leaving a 2-inch border around all sides. Roll the dough into a log. Pinch seams closed. Some might escape; this is okay!

Step Five: Second (Bulk) Rise

Heavily dust a banneton with rice flour (this works better than regular flour to prevent sticking). Place the loaf into the banneton and cover with plastic wrap.  Allow to proof overnight in the fridge.

Step Six: Prep For Baking

In the morning, preheat oven to 425℉ with the rack in the center with the Dutch Oven inside. Remove the dough from the fridge and turn it out onto a sheet of 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.

Step Seven: 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 the Dutch Oven and remove the parchment paper.  Cool on a wire rack 3 to 4 hours before slicing.  It will keep at room temperature, tightly wrapped, for a few days.

Storage Instructions

Once cool, store the bread in a cotton bread bag or wrapped in a cloth inside a plastic bag at room temperature for 3 days. This keeps the crust crispy and the inside soft. Avoid refrigerating, as it can make the bread stale faster. 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 plastic wrap. Thaw at room temperature or toast directly from frozen.
• Defrosting: Allow frozen slices to defrost at room temperature or toast them for quick thawing.

What to Serve with Cinnamon Sugar Sourdough Boule

Serve with your favorite simple, cozy foods.

• Serve at breakfast with scrambled eggs and fresh berries.
• Pair with tomato soup or roasted chicken.
• Enjoy it on its own, toasted with butter or cream cheese.

More Sweet Sourdough Bread Recipes

Sugary or fruity, I’ve got a loaf you’ll love.

• Enjoy this same flavor for sandwiches with my cinnamon swirl sourdough sandwich bread.
• Dried cranberries and bright orange come together just right in this cranberry orange sourdough bread.
• Blueberry lemon sourdough bread is packed with fresh lemon zest and plump blueberries for a sweet breakfast.

Printable Recipe