Introduction

This Cinnamon Honey Butter Sourdough Bread is a delightful twist on classic sourdough, featuring a sweet and spicy swirl of cinnamon honey butter baked right into the loaf. The result is a soft, flavorful bread perfect for breakfast or an indulgent snack.

Cinnamon Honey Butter Sourdough Bread Recipe - Recipe Image

Ingredients

500 grams bread flour (3 ½ cups)
350 grams water (1 ½ cups)
50 grams active and bubbly sourdough starter (¼ cup)
50 grams sugar (¼ cup)
10 grams salt (1 ½ teaspoons)
114 grams butter (½ cup or 1 stick)
15 grams honey (1 tablespoon)
30 grams powdered sugar (¼ cup)
2 grams cinnamon (1 teaspoon)
9 grams flour (1 tablespoon)

Instructions

Step 1: In a large bowl, mix together the bread flour, water, sourdough starter, sugar, and salt until a shaggy dough is formed. Cover and let the dough sit at room temperature.
Step 2: After about 30 minutes, perform a set of stretch and folds to develop gluten. Cover and let rest. If possible, repeat this stretch and fold one or two more times at 30-minute intervals.
Step 3: Allow the dough to ferment at room temperature (below 72°F) for 10 to 14 hours, until it has risen about 75%.
Step 4: Meanwhile, prepare the cinnamon honey butter by combining butter, honey, powdered sugar, cinnamon, and flour until smooth.
Step 5: On an unfloured surface, gently spread the dough into a thick rectangle. Spread half of the cinnamon honey butter over the dough, then fold it into thirds, stacking the layers. Add the remaining butter on top, roll up the dough, pinch the seams, and place it seam-side up in a floured proofing basket. Cover the dough.
Step 6: Refrigerate the dough for a second proof, ideally for at least 8 hours or until ready to bake.
Step 7: Preheat your oven and a Dutch oven to 450°F.
Step 8: Score the dough, place it in the hot Dutch oven, and bake covered for 25 minutes. Remove the lid and bake for an additional 10 to 15 minutes until the crust is golden brown.
Step 9: Remove the bread from the Dutch oven and cool on a wire rack.
Step 10: Make a second batch of cinnamon honey butter without the flour. Serve this spread on warm slices of the bread for an extra touch of sweetness and spice.

Tips & Variations

If you prefer a less sweet bread, reduce the sugar in the dough or the cinnamon honey butter.
For a stronger cinnamon flavor, add a little extra cinnamon to the butter mixture.
Use a banneton or proofing basket lined with a well-floured linen cloth to prevent sticking during the second proof.
Try adding chopped nuts, such as pecans or walnuts, to the cinnamon honey butter for added texture.

Storage

Store the bread wrapped in a clean kitchen towel at room temperature for up to 3 days. To keep it longer, slice and freeze the bread in an airtight bag for up to 1 month. Reheat slices in a toaster or oven for best results. The cinnamon honey butter spread should be kept refrigerated and used within a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

While bread flour gives the best structure and chewiness, you can substitute all-purpose flour if needed. The texture may be slightly less chewy but will still be delicious.

How do I know if my sourdough starter is active?

Your sourdough starter is active when it is bubbly, has doubled in size after feeding, and has a pleasant tangy smell. Using an active starter ensures good fermentation and rise in your bread.

Cinnamon Honey Butter Sourdough Bread Recipe

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4.4 from 60 reviews

This Cinnamon Honey Butter Sourdough Bread recipe combines the tangy depth of sourdough with the sweet, aromatic flavors of cinnamon and honey butter. Featuring a slow fermentation for a perfect crumb, it is layered with a luscious cinnamon honey butter swirl, then baked to a golden perfection. Finished with an extra spread of cinnamon honey butter, this bread is ideal for breakfast or a decadent snack.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 11-15 hours (including fermentation and proofing)
Yield: 1 loaf (about 12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Bread Dough

500 grams bread flour (3 ½ cups)
350 grams water (1 ½ cups)
50 grams active and bubbly sourdough starter (¼ cup)
50 grams sugar (¼ cup)
10 grams salt (1 ½ teaspoon)

Cinnamon Honey Butter for Layers

114 grams butter (1/2 cup, 1 stick)
15 grams honey (1 Tablespoon)
30 grams powdered sugar (¼ cup)
2 grams cinnamon (1 teaspoon)
9 grams flour (1 Tablespoon)

Cinnamon Honey Butter for Topping

114 grams butter (1/2 cup, 1 stick)
15 grams honey (1 Tablespoon)
30 grams powdered sugar (¼ cup)
2 grams cinnamon (1 teaspoon)

Instructions

Mix the Dough: Combine the bread flour, water, active sourdough starter, sugar, and salt in a large bowl until a shaggy dough forms. Cover the dough and let it sit at room temperature.
Stretch and Fold: After about 30 minutes, perform a set of stretch and folds to develop gluten, then cover again. Repeat this process one or two more times at 30-minute intervals if time permits.
Bulk Fermentation: Allow the dough to ferment at room temperature below 72°F for 10-14 hours until it has risen about 75%, indicating it is ready for shaping.
Prepare Cinnamon Honey Butter: Mix butter, honey, powdered sugar, cinnamon, and flour until well combined to create the cinnamon honey butter filling.
Shape the Dough: On an unfloured surface, gently stretch the dough into a thick rectangle. Spread half of the cinnamon honey butter evenly over the dough. Fold the dough into thirds, stacking layers, then spread the remaining cinnamon honey butter on top. Roll the dough tightly, pinch the sides to seal, and place it seam side up into a floured proofing basket. Cover the dough.
Second Proof in Fridge: Refrigerate the dough for the second proof for at least 8 hours, or longer depending on your baking schedule.
Preheat Oven and Dutch Oven: When ready to bake, preload your oven and dutch oven to 450°F to ensure a hot baking environment.
Score and Bake: Transfer the dough to the hot dutch oven, score the top to allow expansion, cover, and bake for 25 minutes. Then remove the lid and bake uncovered for an additional 10-15 minutes until the crust is golden brown.
Cool the Bread: Remove the bread from the dutch oven and place it on a cooling rack to cool completely, ensuring the crumb sets properly.
Prepare Topping Butter and Serve: Make a second batch of cinnamon honey butter without the flour, spread generously over warm or cooled bread, and enjoy the rich, sweet finish.

Notes

Maintaining a room temperature below 72°F during fermentation helps regulate dough rise and flavor development.
Using a dutch oven creates steam that contributes to a crispy crust.
The flour in the cinnamon honey butter filling helps stabilize the butter so it stays in layers during baking.
Allow the bread to cool completely before slicing to avoid a gummy texture.
The second batch of cinnamon honey butter is flour-free for easy spreading as a topping.

Keywords: cinnamon honey butter bread, sourdough bread recipe, homemade sourdough, sweet sourdough loaf, cinnamon swirl bread, fermentation bread