25+ Delicious Sourdough Cinnamon Bread Recipes to Try Today

Sourdough bread has become a beloved staple in many households, renowned for its tangy flavor, chewy texture, and artisanal appeal.

But have you ever considered taking your sourdough baking to the next level with the sweet and spicy goodness of cinnamon?

Whether you’re a seasoned sourdough baker or just starting your culinary journey, the combination of sourdough and cinnamon opens up a world of delicious possibilities.

In this blog post, we’ve compiled 25+ mouthwatering sourdough cinnamon bread recipes that will inspire you to get creative in the kitchen.

From classic loaves to innovative twists like chocolate chip muffins and tropical coconut bread, there’s something here for every palate.

So grab your starter, roll up your sleeves, and let’s dive into these delightful recipes that are sure to become family favorites!

25+ Delicious Sourdough Cinnamon Bread Recipes to Try Today

Incorporating cinnamon into your sourdough baking not only enhances the flavor but also adds a comforting warmth that is perfect for any occasion.

From breakfast to dessert, the possibilities are endless with these 25+ sourdough cinnamon bread recipes.

Whether you choose to stick with classic flavors or venture into innovative combinations, each recipe is a testament to the versatility of sourdough.

So, gather your ingredients, unleash your creativity, and savor the delightful aroma of freshly baked sourdough cinnamon bread wafting through your kitchen.

Classic Sourdough Cinnamon Swirl Bread

This Classic Sourdough Cinnamon Swirl Bread features a rich, tender crumb and a sweet cinnamon filling that swirls beautifully throughout the loaf. It’s the perfect treat for breakfast or an afternoon snack, and the natural fermentation of sourdough adds a depth of flavor that elevates the traditional cinnamon bread. This recipe is great for those looking to enjoy the unique tang of sourdough while indulging in a classic sweet treat.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm water
  • 1/4 cup (50g) sugar
  • 1/4 cup (60ml) melted butter
  • 1 large egg
  • 4 cups (480g) all-purpose flour
  • 1 tsp salt
• For the Cinnamon Filling:
  • 1/2 cup (100g) brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup (60g) softened butter

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the active sourdough starter, warm water, sugar, melted butter, and egg. Mix until well combined. Gradually add in the flour and salt, mixing until a sticky dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours or until doubled in size.
3. Prepare the Filling: In a small bowl, mix the brown sugar and cinnamon together. Set aside.
4. Shape the Bread: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick. Spread the softened butter over the dough and sprinkle the cinnamon-sugar mixture evenly on top.
5. Roll and Cut: Starting from one long edge, carefully roll the dough into a log. Pinch the seams to seal. Cut the log in half lengthwise, revealing the cinnamon swirl. Twist the two halves together and place it in a greased loaf pan.
6. Second Rise: Cover the loaf with a cloth and let it rise for another 1-2 hours, or until it has puffed up.
7. Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown and sounds hollow when tapped.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The Classic Sourdough Cinnamon Swirl Bread is not just a feast for the eyes with its beautiful swirls but also a delightful experience for the taste buds. Each slice is perfectly soft, with a balanced sweetness and the aromatic flavor of cinnamon that will fill your kitchen with warmth. This bread makes a wonderful addition to any breakfast table or can be savored on its own as a satisfying snack. It’s sure to become a beloved recipe in your collection, showcasing the versatility of sourdough in sweet baking.

Chocolate Chip Sourdough Cinnamon Bread

Elevate your breakfast with this decadent Chocolate Chip Sourdough Cinnamon Bread, where the classic flavors of cinnamon sugar meet the indulgence of rich chocolate chips. This recipe combines the tangy notes of sourdough with gooey chocolate, making it an irresistible treat for chocolate lovers. Perfect for brunch gatherings or cozy mornings at home, this bread offers both flavor and texture that will delight everyone.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm milk
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) melted butter
  • 1 large egg
  • 3 cups (360g) all-purpose flour
  • 1 tsp salt
• For the Cinnamon Filling:
  • 1/2 cup (100g) brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup (60g) softened butter
  • 1 cup (170g) chocolate chips

Instructions:

1. Mix the Dough: In a large bowl, combine the sourdough starter, warm milk, sugar, melted butter, and egg. Stir until combined. Gradually add flour and salt, mixing until a dough forms.
2. Knead: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled.
3. Prepare the Filling: In a bowl, mix the brown sugar, cinnamon, and softened butter until smooth.
4. Shape the Bread: Roll the dough into a rectangle about 1/4 inch thick. Spread the filling evenly over the dough, then sprinkle the chocolate chips on top.
5. Roll and Cut: Roll the dough into a log from the long edge and cut it in half lengthwise. Twist the two halves together and place in a greased loaf pan.
6. Second Rise: Cover and let the loaf rise for 1-2 hours until puffy.
7. Bake: Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Chocolate Chip Sourdough Cinnamon Bread offers a delightful blend of flavors that brings joy to any occasion. The combination of warm cinnamon and melting chocolate creates a rich, comforting experience in every bite. Whether enjoyed fresh from the oven or toasted the next day, this bread is a treat that can be cherished at breakfast, as a snack, or even as dessert. It’s a wonderful way to utilize your sourdough starter while indulging in a sweet and satisfying creation that is sure to impress family and friends alike.

Pumpkin Spice Sourdough Cinnamon Bread

Embrace the flavors of fall with this Pumpkin Spice Sourdough Cinnamon Bread, where traditional sourdough meets the warm, comforting spices of pumpkin pie. This recipe not only showcases the beautiful, tangy flavor of sourdough but also incorporates pumpkin puree, making it moist and delicious. Perfect for the autumn season, this bread is ideal for cozy gatherings, family breakfasts, or as a seasonal treat that warms the heart.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm water
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) melted butter
  • 1 tsp vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
• For the Cinnamon Filling:
  • 1/2 cup (100g) brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup (60g) softened butter

Instructions:

1. Make the Dough: In a large bowl, mix the sourdough starter, warm water, pumpkin puree, sugar, melted butter, and vanilla extract until well combined. Gradually add the flour, salt, baking soda, and baking powder, mixing until a sticky dough forms.
2. Knead the Dough: Transfer to a floured surface and knead for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled.
3. Prepare the Filling: Mix brown sugar and cinnamon in a bowl. Set aside.
4. Shape the Bread: Roll the dough into a rectangle about 1/4 inch thick. Spread the softened butter over the dough and sprinkle the cinnamon-sugar mixture evenly.
5. Roll and Cut: Roll the dough into a log, cut it in half lengthwise, and twist the halves together. Place in a greased loaf pan.
6. Second Rise: Cover and let rise for 1-2 hours until puffy.
7. Bake: Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
8. Cool: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The Pumpkin Spice Sourdough Cinnamon Bread captures the essence of fall with its warm spices and delightful pumpkin flavor. Each bite is a celebration of the season, with a soft, fluffy texture complemented by the sweet cinnamon swirl. This bread not only makes for a delicious breakfast or snack but also serves as a comforting reminder of cozy autumn days. Share it with loved ones or enjoy it on your own; it’s a perfect way to enjoy the flavors of the season while making the most of your sourdough starter. With its vibrant flavor profile, this bread is sure to become a favorite tradition in your fall baking repertoire.

Maple Pecan Sourdough Cinnamon Bread

This Maple Pecan Sourdough Cinnamon Bread combines the deep flavors of maple syrup with the crunch of toasted pecans, creating a delightful treat that’s perfect for breakfast or dessert. The rich, nutty aroma of pecans complements the sweet cinnamon swirl, while the maple adds a unique sweetness that elevates the bread to new heights. This recipe is not only delicious but also a wonderful way to utilize your sourdough starter in a creative and flavorful way.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm milk
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60g) melted butter
  • 1 large egg
  • 3 1/2 cups (420g) all-purpose flour
  • 1 tsp salt
• For the Cinnamon Filling:
  • 1/2 cup (100g) brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup (60g) softened butter
  • 1/2 cup (70g) chopped toasted pecans

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the active sourdough starter, warm milk, maple syrup, melted butter, and egg. Mix until smooth. Gradually add in the flour and salt, mixing until a sticky dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours or until doubled in size.
3. Make the Filling: In a small bowl, mix the brown sugar, cinnamon, softened butter, and chopped pecans until well combined.
4. Shape the Bread: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick. Spread the filling evenly over the dough.
5. Roll and Cut: Roll the dough tightly from one long side to the other. Pinch the seams to seal. Cut the log in half lengthwise to reveal the cinnamon swirl. Twist the two halves together and place it in a greased loaf pan.
6. Second Rise: Cover the loaf with a cloth and let it rise for another 1-2 hours, or until puffy.
7. Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown and it sounds hollow when tapped.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The Maple Pecan Sourdough Cinnamon Bread is a delightful combination of flavors that evoke the warmth of a cozy morning. The maple syrup adds a distinctive sweetness, while the toasted pecans introduce a wonderful crunch that contrasts beautifully with the soft, fluffy texture of the bread. Perfect for slathering with butter or enjoyed plain, this bread will surely impress anyone who tries it. It’s an ideal addition to a brunch spread or a sweet treat to enjoy with your favorite coffee or tea.

Lemon Blueberry Sourdough Cinnamon Bread

Brighten your day with this Lemon Blueberry Sourdough Cinnamon Bread, a refreshing twist on the traditional cinnamon loaf. Bursting with juicy blueberries and zesty lemon, this bread marries the tangy flavor of sourdough with the sweetness of cinnamon and the tartness of fresh fruit. This recipe is perfect for those looking to enjoy a fruity, tangy bread that’s as delicious as it is unique, making it a great choice for brunch or a sweet snack.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm water
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) melted butter
  • 1 large egg
  • 3 cups (360g) all-purpose flour
  • 1 tsp salt
  • Zest of 1 lemon
• For the Cinnamon Filling:
  • 1/2 cup (100g) brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup (60g) softened butter
  • 1 cup (150g) fresh blueberries (or frozen)

Instructions:

1. Make the Dough: In a large bowl, mix together the sourdough starter, warm water, sugar, melted butter, egg, and lemon zest until well combined. Gradually add the flour and salt, mixing until a sticky dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Place the dough in a greased bowl, cover it, and let it rise for 4-6 hours until doubled in size.
3. Prepare the Filling: In a small bowl, mix the brown sugar and cinnamon. Set aside.
4. Shape the Bread: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick. Spread the softened butter over the dough and sprinkle the cinnamon-sugar mixture evenly on top. Gently scatter the blueberries across the filling.
5. Roll and Cut: Roll the dough from one long edge to the other, pinching the seams to seal. Cut the log in half lengthwise and twist the two halves together, placing it in a greased loaf pan.
6. Second Rise: Cover the loaf and let it rise for another 1-2 hours, or until puffy.
7. Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Lemon Blueberry Sourdough Cinnamon Bread is a bright and flavorful option that’s perfect for any time of year, especially in the spring and summer. The combination of tart blueberries with the zesty lemon and the sweet cinnamon filling creates a delightful balance that’s both refreshing and satisfying. Each slice is a burst of flavor, making it an excellent choice for breakfast, brunch, or a light dessert. Whether enjoyed warm or toasted the next day, this bread is sure to become a favorite in your baking repertoire, showcasing how versatile and delicious sourdough can be.

Sourdough Apple Cinnamon Bread

Embrace the comforting flavors of autumn with Sourdough Apple Cinnamon Bread. This recipe blends the tanginess of sourdough with the sweetness of baked apples and a delightful cinnamon swirl, creating a moist and flavorful loaf that captures the essence of fall. It’s perfect for cozy mornings or as an accompaniment to your afternoon tea. This bread not only tastes incredible but also fills your kitchen with the warm, inviting aroma of apples and spices.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm water
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) melted butter
  • 1 large egg
  • 3 1/2 cups (420g) all-purpose flour
  • 1 tsp salt
• For the Cinnamon Filling:
  • 1/2 cup (100g) brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup (60g) softened butter
• For the Apple Filling:
  • 2 medium apples, peeled and diced
  • 1 tbsp lemon juice
  • 1/4 cup (50g) sugar
  • 1 tsp ground cinnamon

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter, warm water, sugar, melted butter, and egg. Mix until well combined. Gradually add in the flour and salt, mixing until a sticky dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours or until doubled in size.
3. Prepare the Apple Filling: In a bowl, toss the diced apples with lemon juice, sugar, and cinnamon. Set aside.
4. Make the Cinnamon Filling: In a small bowl, mix the brown sugar and cinnamon until combined. Set aside.
5. Shape the Bread: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick. Spread the softened butter over the dough and sprinkle the cinnamon-sugar mixture evenly on top. Spread the diced apples over the filling.
6. Roll and Cut: Roll the dough tightly from one long side to the other. Pinch the seams to seal. Cut the log in half lengthwise and twist the two halves together, placing it in a greased loaf pan.
7. Second Rise: Cover the loaf with a cloth and let it rise for another 1-2 hours, or until puffy.
8. Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown and sounds hollow when tapped.
9. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The Sourdough Apple Cinnamon Bread is a perfect homage to autumn, bringing together the comforting flavors of cinnamon and fresh apples in a tender, sourdough loaf. Each slice is filled with the sweet, juicy bursts of apples and the aromatic essence of cinnamon, making it an excellent choice for breakfast or as a delightful snack throughout the day. Enjoy it fresh out of the oven, or toast it for an even more flavorful experience. This recipe highlights the beauty of sourdough baking, allowing you to create a delicious, homemade treat that everyone will love.

Sourdough Cinnamon Roll Bread

Indulge in the ultimate comfort food with Sourdough Cinnamon Roll Bread, a delightful blend of classic cinnamon rolls and soft, pillowy sourdough bread. This recipe brings together the rich flavors of cinnamon and brown sugar with the tangy notes of sourdough, resulting in a uniquely delicious loaf that is perfect for breakfast or dessert. This bread not only has the familiar cinnamon roll taste but also the airy texture that sourdough fans crave, making it an irresistible treat.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm milk
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) melted butter
  • 1 large egg
  • 3 1/2 cups (420g) all-purpose flour
  • 1 tsp salt
• For the Cinnamon Filling:
  • 1/2 cup (100g) brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup (60g) softened butter
• For the Cream Cheese Glaze (optional):
  • 4 oz (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions:

1. Make the Dough: In a large mixing bowl, combine the active sourdough starter, warm milk, sugar, melted butter, and egg. Mix until smooth. Gradually add in the flour and salt, mixing until a soft, sticky dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
3. Prepare the Filling: In a small bowl, mix together the brown sugar, cinnamon, and softened butter until well combined.
4. Shape the Bread: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle about 1/4 inch thick. Spread the cinnamon filling evenly over the dough.
5. Roll and Cut: Starting from one long edge, roll the dough tightly into a log. Pinch the seams to seal. Cut the log into 1-inch slices and place them cut-side up in a greased loaf pan, arranging them close together.
6. Second Rise: Cover the loaf with a cloth and let it rise for another 1-2 hours, or until puffy.
7. Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown and cooked through.
8. Prepare the Glaze: While the bread is baking, mix the softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl until smooth.
9. Cool and Glaze: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with cream cheese glaze if desired.

Sourdough Cinnamon Roll Bread combines the best aspects of both cinnamon rolls and classic sourdough bread, creating a decadent treat that will impress anyone who tries it. The soft, fluffy texture paired with the warm, aromatic flavors of cinnamon and sugar makes it perfect for a special breakfast or dessert. The optional cream cheese glaze adds a rich, tangy sweetness that perfectly complements the cinnamon flavors. Enjoy this delightful loaf warm or toasted; it’s a fantastic way to celebrate the wonderful world of sourdough baking.

Savory Sourdough Cinnamon Bread with Herbs

Step outside the traditional sweet realm with this Savory Sourdough Cinnamon Bread with Herbs. Infused with aromatic herbs and spices, this bread features subtle hints of cinnamon that complement the savory flavors beautifully. Ideal for pairing with soups, stews, or as a unique sandwich bread, this recipe showcases how versatile sourdough can be. It’s perfect for those who enjoy experimenting with flavors and want to add a unique twist to their baking repertoire.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm water
  • 1/4 cup (60g) olive oil
  • 1/4 cup (50g) sugar
  • 1 large egg
  • 3 cups (360g) all-purpose flour
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
• For the Topping:
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh herbs (such as parsley or chives)
  • Sea salt, for sprinkling

Instructions:

1. Make the Dough: In a large mixing bowl, combine the active sourdough starter, warm water, olive oil, sugar, and egg. Mix until smooth. Gradually add in the flour, salt, ground cinnamon, thyme, and rosemary, mixing until a soft dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
3. Shape the Bread: Once the dough has risen, punch it down and turn it out onto a floured surface. Shape the dough into a round or oval loaf and place it on a baking sheet lined with parchment paper.
4. Second Rise: Cover the loaf with a cloth and let it rise for another 1-2 hours, or until puffy.
5. Preheat and Prepare: Preheat your oven to 375°F (190°C). Brush the top of the loaf with olive oil and sprinkle with fresh herbs and sea salt.
6. Bake: Bake the bread for 25-30 minutes or until golden brown and sounds hollow when tapped.
7. Cool and Serve: Allow the bread to cool on a wire rack before slicing.

Savory Sourdough Cinnamon Bread with Herbs is a delightful departure from traditional sweet cinnamon breads, offering a sophisticated flavor profile that can be enjoyed at any meal. The warm notes of cinnamon paired with the earthiness of the herbs create a unique loaf that’s perfect for pairing with a variety of dishes. This bread is excellent for sandwiches, served alongside soups, or enjoyed on its own. With its beautiful crust and aromatic interior, this recipe demonstrates the incredible versatility of sourdough, proving that cinnamon can be just as delightful in savory creations as it is in sweet ones.

Sourdough Cinnamon Chocolate Chip Babka

Take your sourdough baking to the next level with this Sourdough Cinnamon Chocolate Chip Babka. This recipe marries the classic Jewish babka technique with the rich flavors of cinnamon and chocolate, creating a beautifully braided loaf that is as stunning as it is delicious. With a soft, tender crumb and a sweet, gooey filling, this babka makes a perfect centerpiece for any brunch or special occasion, captivating everyone with its delightful flavor and impressive appearance.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm milk
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) melted butter
  • 1 large egg
  • 3 1/2 cups (420g) all-purpose flour
  • 1 tsp salt
• For the Filling:
  • 1/2 cup (100g) brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup (60g) softened butter
  • 1 cup (170g) chocolate chips

Instructions:

1. Make the Dough: In a large mixing bowl, combine the active sourdough starter, warm milk, sugar, melted butter, and egg. Mix until smooth. Gradually add in the flour and salt, mixing until a soft dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
3. Prepare the Filling: In a small bowl, mix the brown sugar and cinnamon until combined.
4. Shape the Babka: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle about 1/4 inch thick. Spread the softened butter over the dough and sprinkle the cinnamon-sugar mixture evenly on top. Sprinkle the chocolate chips over the filling.
5. Roll and Twist: Roll the dough tightly from one long side to the other, creating a log. Pinch the seams to seal. Cut the log in half lengthwise to expose the filling. Twist the two halves together and place it in a greased loaf pan.
6. Second Rise: Cover the loaf with a cloth and let it rise for another 1-2 hours, or until puffy.
7. Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the babka for 30-35 minutes or until golden brown and sounds hollow when tapped.
8. Cool and Serve: Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sourdough Cinnamon Chocolate Chip Babka is a stunning and decadent treat that combines the beloved flavors of cinnamon and chocolate in a beautifully braided loaf. This recipe not only highlights the versatility of sourdough but also showcases the delightful texture and flavor that come from a slow fermentation process. Each slice reveals a swirl of cinnamon, sugar, and melted chocolate, making it a perfect choice for brunch or a special occasion. Serve it warm or toasted, and watch as it quickly becomes a favorite among family and friends, bringing joy to any gathering with its irresistible taste and striking appearance.

Sourdough Cinnamon Raisin Bread

Sourdough Cinnamon Raisin Bread brings together the classic flavors of cinnamon and plump raisins in a hearty loaf that is perfect for toasting. The tangy notes of sourdough enhance the sweetness of the raisins and the warm spice of cinnamon, creating a deliciously fragrant and satisfying bread. This recipe is ideal for breakfast or as a snack, making it a beloved staple in any home.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm water
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) melted butter
  • 1 large egg
  • 3 1/2 cups (420g) all-purpose flour
  • 1 tsp salt
• For the Cinnamon Filling:
  • 1/2 cup (100g) brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup (60g) softened butter
  • 1 cup (150g) raisins

Instructions:

1. Prepare the Dough: In a large bowl, mix the sourdough starter, warm water, sugar, melted butter, and egg until smooth. Gradually incorporate the flour and salt, mixing until a soft dough forms.
2. Knead the Dough: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 4-6 hours until doubled.
3. Make the Filling: In a bowl, combine brown sugar and cinnamon. Roll the dough into a rectangle and spread with softened butter, then sprinkle the cinnamon mixture and raisins evenly on top.
4. Roll and Shape: Roll the dough tightly from one edge, seal the seams, and place it in a greased loaf pan.
5. Second Rise: Let the loaf rise for another 1-2 hours until puffy.
6. Bake: Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
7. Cool and Slice: Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Sourdough Cinnamon Raisin Bread is a delightful blend of textures and flavors, making it perfect for breakfast, lunch, or a snack. The raisins add natural sweetness, while the cinnamon creates a warm, comforting aroma. This versatile bread can be enjoyed toasted with butter or on its own, making it a cherished addition to any bread lover’s collection.

Spiced Orange Sourdough Cinnamon Bread

Elevate your sourdough game with Spiced Orange Sourdough Cinnamon Bread, a fragrant loaf infused with citrus and warm spices. The bright, zesty orange pairs beautifully with the earthy notes of cinnamon, creating a bread that is as visually appealing as it is flavorful. This recipe is perfect for festive occasions or whenever you crave a unique twist on traditional cinnamon bread.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm orange juice
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) melted butter
  • 1 large egg
  • 3 1/2 cups (420g) all-purpose flour
  • 1 tsp salt
  • Zest of 1 orange
• For the Cinnamon Filling:
  • 1/2 cup (100g) brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup (60g) softened butter

Instructions:

1. Make the Dough: Combine the sourdough starter, warm orange juice, sugar, melted butter, egg, and orange zest in a bowl. Mix until smooth, then gradually add flour and salt until a soft dough forms.
2. Knead the Dough: Knead the dough on a floured surface for 8-10 minutes until elastic. Place it in a greased bowl, cover, and let rise for 4-6 hours until doubled.
3. Prepare the Filling: Mix brown sugar, cinnamon, and nutmeg in a small bowl. Roll out the dough into a rectangle, spread with softened butter, and sprinkle the filling evenly.
4. Roll and Shape: Roll the dough into a log, seal the edges, and place in a greased loaf pan.
5. Second Rise: Cover and let rise for another 1-2 hours until puffy.
6. Bake: Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
7. Cool and Serve: Cool in the pan for 10 minutes before transferring to a wire rack.

Spiced Orange Sourdough Cinnamon Bread is a refreshing take on a beloved classic. The combination of orange zest and spices creates a vibrant flavor profile that brightens up any meal. This bread is perfect for holiday gatherings or as a delightful addition to your breakfast table. Serve it with cream cheese or enjoy it plain to savor the unique citrusy aroma and flavor.

Sourdough Cinnamon Chocolate Swirl Bread

Indulge in the rich flavors of Sourdough Cinnamon Chocolate Swirl Bread, a decadent treat that combines the beloved tastes of cinnamon and chocolate in a soft, sourdough base. This recipe is perfect for chocolate lovers, offering a gooey chocolate filling paired with the warm spice of cinnamon. It’s an excellent choice for breakfast or dessert and is sure to please everyone in your household.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm milk
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) melted butter
  • 1 large egg
  • 3 1/2 cups (420g) all-purpose flour
  • 1 tsp salt
• For the Chocolate Filling:
  • 1/2 cup (100g) chocolate chips
  • 1/4 cup (60g) brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup (60g) softened butter

Instructions:

1. Prepare the Dough: In a large mixing bowl, mix together the sourdough starter, warm milk, sugar, melted butter, and egg until smooth. Gradually add the flour and salt, mixing until a dough forms.
2. Knead the Dough: Transfer to a floured surface and knead for 8-10 minutes until smooth. Place in a greased bowl, cover, and let it rise for 4-6 hours until doubled.
3. Make the Filling: In a small bowl, combine chocolate chips, brown sugar, and cinnamon. Roll the dough into a rectangle, spread with softened butter, and sprinkle the chocolate mixture evenly.
4. Roll and Shape: Roll tightly into a log, seal the edges, and place it in a greased loaf pan.
5. Second Rise: Cover and let rise for another 1-2 hours until puffy.
6. Bake: Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
7. Cool and Enjoy: Allow to cool in the pan for 10 minutes, then transfer to a wire rack.

Sourdough Cinnamon Chocolate Swirl Bread is a decadent fusion of flavors that will satisfy any sweet tooth. The combination of gooey chocolate and warm cinnamon makes it a delightful addition to breakfast or an indulgent snack. Enjoy it warm, toasted, or fresh out of the oven; this bread is sure to become a favorite for chocolate and sourdough lovers alike.

Sourdough Cinnamon Coconut Bread

Sourdough Cinnamon Coconut Bread offers a tropical twist on the classic cinnamon bread. With the addition of shredded coconut and a hint of vanilla, this bread is both flavorful and aromatic. The combination of sourdough’s tanginess and the natural sweetness of coconut creates a delightful loaf that is perfect for breakfast or a sweet afternoon snack. Enjoy it toasted with butter or simply on its own to experience the full depth of flavors.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm coconut milk
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) melted butter
  • 1 large egg
  • 3 1/2 cups (420g) all-purpose flour
  • 1 tsp salt
  • 1 cup (100g) sweetened shredded coconut
• For the Cinnamon Filling:
  • 1/2 cup (100g) brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup (60g) softened butter

Instructions:

1. Prepare the Dough: In a large bowl, mix the sourdough starter, warm coconut milk, sugar, melted butter, and egg until smooth. Gradually add the flour, salt, and shredded coconut, mixing until a soft dough forms.
2. Knead the Dough: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
3. Make the Filling: In a small bowl, combine the brown sugar and cinnamon. Roll the dough into a rectangle, spread with softened butter, and sprinkle the cinnamon mixture evenly.
4. Roll and Shape: Roll the dough tightly from one edge, seal the seams, and place it in a greased loaf pan.
5. Second Rise: Cover the loaf and let it rise for another 1-2 hours until puffy.
6. Bake: Preheat the oven to 350°F (175°C) and bake for 30-35 minutes or until golden brown.
7. Cool and Slice: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Sourdough Cinnamon Coconut Bread is a delightful fusion of flavors that brings a touch of the tropics to your kitchen. The combination of coconut and cinnamon adds a unique sweetness and texture, making this loaf perfect for any occasion. Enjoy it as part of a leisurely breakfast, or savor it with your favorite cup of tea or coffee for a delightful afternoon treat. This recipe is sure to become a favorite in your sourdough repertoire!

Sourdough Cinnamon Chocolate Chip Muffins

Transform your sourdough starter into delightful Sourdough Cinnamon Chocolate Chip Muffins. These muffins are soft, fluffy, and packed with rich chocolate chips and a hint of cinnamon. Perfect for a quick breakfast or a sweet snack, this recipe is a great way to use up extra sourdough starter while treating yourself and your loved ones to a delicious baked good. With their easy preparation and delightful flavor, these muffins are sure to become a household favorite.

Ingredients:

• For the Muffins:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm milk
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) melted butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup (170g) chocolate chips

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. Make the Batter: In a large bowl, combine the sourdough starter, warm milk, sugar, melted butter, egg, and vanilla extract. Mix until smooth. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the chocolate chips.
4. Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Sourdough Cinnamon Chocolate Chip Muffins are a delightful treat that brings together the tangy flavor of sourdough with the rich sweetness of chocolate. Their soft, fluffy texture makes them perfect for breakfast or as a midday snack. These muffins are easy to prepare and are a fantastic way to use up any extra sourdough starter you have on hand. Serve them warm, and watch them disappear quickly from the table!

Sourdough Maple Cinnamon Bread

Sourdough Maple Cinnamon Bread combines the warmth of cinnamon with the rich sweetness of maple syrup, creating a truly indulgent loaf. This recipe features the delightful tang of sourdough, complemented by the natural sweetness of maple, making it perfect for breakfast or as a snack. The bread is soft and aromatic, with a beautiful golden crust that beckons to be sliced and enjoyed.

Ingredients:

• For the Dough:
  • 1 cup (240g) active sourdough starter
  • 1/2 cup (120ml) warm milk
  • 1/4 cup (60g) melted butter
  • 1/2 cup (120ml) maple syrup
  • 1 large egg
  • 3 1/2 cups (420g) all-purpose flour
  • 1 tsp salt
• For the Cinnamon Filling:
  • 1/2 cup (100g) brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup (60g) softened butter

Instructions:

1. Make the Dough: In a large bowl, mix the sourdough starter, warm milk, melted butter, maple syrup, and egg until well combined. Gradually add flour and salt, mixing until a soft dough forms.
2. Knead the Dough: Knead the dough on a floured surface for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
3. Prepare the Filling: Mix together the brown sugar and cinnamon in a small bowl. Roll out the dough into a rectangle, spread with softened butter, and sprinkle the cinnamon mixture evenly.
4. Roll and Shape: Roll the dough tightly from one edge, seal the seams, and place it in a greased loaf pan.
5. Second Rise: Cover the loaf and let it rise for another 1-2 hours until puffy.
6. Bake: Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
7. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Sourdough Maple Cinnamon Bread is a delightful and comforting loaf that beautifully marries the tangy flavors of sourdough with the sweet richness of maple syrup and the warmth of cinnamon. This bread is perfect for breakfast, served alongside your morning coffee, or as a delicious treat throughout the day. Slice it thick, toast it, or enjoy it plain; this recipe is sure to become a cherished favorite in your baking collection.

Note: More recipes are coming soon!