Cinnamon Honey Butter Sourdough Bread Recipe
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.
- 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
