Hey there, bread lover! 🍞✨ Imagine this: It’s a lazy Sunday morning, the smell of cinnamon wafts through your kitchen, and a golden loaf of sourdough fresh from the oven sits on your counter. This Cinnamon Honey Butter Sourdough Bread is like a hug for your taste buds—sweet, tangy, and spiced to perfection. Last week, I baked this for my neighbor, who declared, “This tastes like a cinnamon roll and sourdough had a delicious baby!” Grab your starter—it’s time to bake magic.
Why You’ll Love This Bread
- Flavor bomb: Tangy sourdough + sweet cinnamon + creamy butter = a symphony in your mouth.
- No commercial yeast: Natural fermentation makes it easier to digest (happy gut!).
- Versatile: Eat it toasted with butter, as French toast, or slathered in jam.
- Impressive AF: Crackly crust, soft crumb—it’ll make you feel like a bakery pro.
Fun Fact: My first loaf looked like a deflated soccer ball. Turns out, I forgot the salt. Don’t be me—measure twice!
What You’ll Need to Make Cinnamon Honey Butter Sourdough Bread
(For 1 glorious loaf)
- 100g active sourdough starter (bubbly and happy—it should float in water!)
- 375g warm water (not hot, or you’ll upset the yeast babies)
- 500g bread flour (or all-purpose in a pinch, but bread flour = better rise)
- 50g honey (the liquid gold that balances the tang)
- 8g salt (trust me, don’t skip this flavor booster)
- 2 tsp ground cinnamon (for that cozy spice kick)
- 50g softened butter (or coconut oil for vegan—still heavenly)
- Optional swirl: Mix 2 tbsp cinnamon + 50g brown sugar for a marbled middle!
How to Make Cinnamon Honey Butter Sourdough Bread
1. Wake Up Your Starter
Feed your sourdough starter 4–6 hours before baking. It should be bubbly and double in size. If it’s lazy, give it a pep talk (or more time).
2. Mix the Dough – Get Your Hands Dirty!
In a large bowl, combine the starter, water, honey, and melted butter. Mix until it looks like frothy pancake batter. Add the flour, salt, and cinnamon. Stir until no dry spots remain—it’ll be shaggy, like a cozy blanket.
3. Let It Rest (Autolyse)
Cover the bowl with a damp cloth and let it sit for 30 minutes. This lets the flour absorb the liquid and makes the dough easier to handle.
4. Stretch & Fold – Channel Your Inner Baker
Over the next 2–3 hours, do 4–6 sets of stretch-and-folds every 30 minutes. Wet your hands, grab the dough, stretch it upward, and fold it over itself. This builds gluten without kneading!
5. Add the Cinnamon Swirl (Optional)
Roll the dough into a rectangle, spread the cinnamon-sugar mix, and roll it up like a jelly roll. Tuck the ends under for a snug loaf.
6. Bulk Fermentation – Let the Dough Party!
Let the dough rise at room temperature for 4–8 hours (depending on your kitchen’s warmth). It should puff up by 50% and feel airy.
7. Shape & Cold Proof
Shape the dough into a round or oval, place it in a floured banneton (or bowl lined with a tea towel), and refrigerate overnight (12–16 hours). This develops flavor and improves texture!
8. Bake to Golden Perfection
Preheat a Dutch oven to 450°F (230°C). Score the dough with a razor (a quick “X” works), plop it into the hot pot, and bake covered for 20 minutes. Remove the lid, reduce heat to 425°F (220°C), and bake 25–30 more minutes until deep golden.
9. Cool (If You Can Wait!)
Let it cool on a wire rack for 2 hours. Slicing too soon = gummy bread. I know, the patience is brutal!
More Relative Recipes:
- Super Bowl Party Food: 20+ Crowd-Pleasing Recipes
- Baked Garlic Parmesan Potato Wedges
- Crispy Bang Bang Chicken – So Easy and So Yummy!
- Easy Lemon Butter Baked Cod Recipe for Busy Moms
- Galentine’s Party Snack – Chocolate-Dipped Strawberries & Heart-Shaped Sandwiches
Pro Tips for Sourdough Success
- Starter check: If your starter isn’t doubling, wait! A weak starter = dense bread.
- Temperature matters: Too cold? Bulk ferment longer. Too hot? Dough overproofs. Aim for 70–75°F (21–24°C).
- Steam is key: The Dutch oven traps steam for that iconic crust. No Dutch oven? Place a tray of water in the oven.
- Freeze slices: Wrap them individually for quick breakfasts—pop in the toaster straight from the freezer!
FAQ – Your Bread Questions, Answered
Can I use instant yeast instead of starter?
Yes, but it’s not sourdough! Mix 1 packet yeast + 350g water + 500g flour. Skip the long ferment.
Why is my dough sticky?
Sourdough is tacky! Wet your hands when handling it. Too wet? Add 1 tbsp flour at a time.
Can I make it vegan?
Swap butter for coconut oil and honey for maple syrup. The texture stays dreamy!
How do I store it?
Keep it in a bread bag at room temp for 3 days. For longer, freeze slices up to 3 months.
Can I add nuts or raisins?
Absolutely! Fold in 100g raisins or chopped walnuts during shaping.
Health Perks – Why Sourdough Rocks
- Gut-friendly: Fermentation breaks down gluten, making it easier to digest.
- Low glycemic index: The slow rise prevents blood sugar spikes.
- Nutrient boost: Enhanced B vitamins and minerals from fermentation.
Serving Ideas – Beyond Basic Toast
- French toast: Dip slices in egg + milk + cinnamon, fry, and drizzle with honey.
- Grilled cheese: Add brie and apple slices for a sweet-savory twist.
- Bread pudding: Cube stale bread, mix with custard, and bake—comfort in a dish!
My Biggest Bread Fail (Learn From Me!)
I once baked a loaf straight from the fridge without preheating the Dutch oven. Result? A sad, dense brick. My dog wouldn’t even eat it. Now I always preheat. 🔥
Flavor Twists – Get Creative!
- Chocolate swirl: Swap cinnamon sugar for cocoa powder + dark chocolate chunks.
- Orange zest: Add 1 tbsp zest to the dough for citrusy brightness.
- Savory version: Skip cinnamon, add rosemary + garlic powder.
Why You Need to Bake This Today
This Cinnamon Honey Butter Sourdough Bread isn’t just food—it’s an experience. Crispy crust, tender crumb, and a scent that’ll make your home smell like a bakery. Plus, bragging rights are included! Tag me when you bake it—I bet your kitchen will become the neighborhood’s new favorite café. 🥖💛
Cinnamon Honey Butter Sourdough Bread
Ingredients
- 100 g active sourdough starter
- 375 g warm water
- 500 g bread flour
- 50 g honey
- 8 g salt
- 2 tsp ground cinnamon
- 50 g softened butter or coconut oil for vegan
- Optional Swirl: 2 tbsp cinnamon + 50g brown sugar
Instructions
- Feed your sourdough starter 4–6 hours before baking, ensuring it’s bubbly and active. Combine the starter, water, honey, and softened butter in a large bowl until well mixed. Add the flour, salt, and cinnamon, stirring until no dry spots remain and the dough is shaggy. Cover the bowl and let it rest for 30 minutes to allow the flour to absorb the liquid.
- Perform 4–6 sets of stretch-and-folds over the next 2–3 hours, with 30-minute intervals between each set. If adding the cinnamon swirl, roll the dough into a rectangle, spread the cinnamon-sugar mixture, and roll it up tightly. Let the dough bulk ferment at room temperature for 4–8 hours until it has risen by 50%. Shape the dough into a round or oval, place it in a floured banneton, and refrigerate overnight for 12–16 hours.
- Preheat a Dutch oven to 450°F (230°C). Score the dough, place it into the hot Dutch oven, and bake covered for 20 minutes. Remove the lid, reduce the heat to 425°F (220°C), and bake for another 25–30 minutes until golden. Let the bread cool on a wire rack for at least 2 hours before slicing.
Notes
✅ Temperature Control: Maintain a kitchen temperature between 70–75°F for optimal fermentation.
✅ Storage: Store at room temperature for up to 3 days or freeze slices for up to 3 months.
