Little Seeds Homemaking

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This recipe makes the best overnight cinnamon sourdough bread. This easy homemade recipe will quickly become one of your family’s favorite breakfast treats!

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Sourdough can be so intimidating and frustrating for beginners. That is why I tailored this recipe to be as easy and simple as possible. Even a beginner sourdough baker make this bread for their family as a special breakfast treat.

I use this recipe for special occasions like Christmas morning and birthdays. It is sweet and soft and everyone in the house will love it. There are 3 main reasons that I really like making this bread.

• You can prepare the dough the night before and let it do its bulk fermentation overnight. This makes the whole process easy because I am not babysitting it all day long. I personally like fresh bread in the morning instead of in the evening.
• You can customize this recipe. You can add as much or as little of the cinnamon and brown sugar as you want. I also like to use some cinnamon sugar on top if butter to serve it. But you can add cream cheese or icing or anything else you’d like!
• The taste is amazing! Because of the long fermentation time, this bread has the perfect sourdough taste. The cinnamon and brown sugar gives it just the right amount sweetness and spice.

There are lots of overnight cinnamon bread and bun recipes out there but I challenge you to try this one because of the added sourdough benefits. It is also nice to know you are feeding your family bread made from scratch without preservatives or additives.

Ingredients

Cinnamon and Brown Sugar

These are the flexible ingredients in this recipe. You can really add as much or as little as you would like of these. Be sure to mix them together first so the flavor is evening spread throughout the bread.

Oil

Any oil will work but I prefer olive oil, grape seed oil or avocado oil personally.

Honey and/or Maple Syrup

You can use either honey or maple syrup. I like this recipe because it is flexible in that way.

ACTIVE Sourdough Starter

I make sure I feed my starter in the morning of the day I want to make my dough. I feed it in the morning and then it is active, frothy, and bubbly by the time I want to use it to make the dough in the evening.

Flour

This recipe calls for all purpose flour. You could try whole wheat flour but be aware that it might make the final product be too dry.

Water

Be careful with the water you use because most tap water has chlorine in it which will kill the activity of your starter. I use filtered water. I warm the water up in the microwave for 20 seconds or until it feels warm (not hot) to the touch.

Salt

This adds flavor to the bread so make sure you don’t forget to add salt. Any salt will work but I use kosher salt. For best results, add the salt to your warm water and mix it in before adding it to the rest of the overnight cinnamon sourdough bread mixture.

Detailed Instructions

To a stand mixer with a dough hook attached, add all the dough ingredients. Add the flour last, so you can add a bit less or more depending on your starter’s hydration level. Mix for 5 minutes in the mixer. Make sure the dough feels stretchy and smooth. Knead with your hands until you achieve this feeling. This is when you know it is ready.

Next let this mixture sit covered for 1 hour. I cover with a warm damp towel.

Once it has sat for an hour, you want to do your stretch and folds. Do them every 20 minutes. You need to do 4 set of stretches and folds. Make sure it feels stretchy and smooth and not too dry or too wet.

Place dough into a greased bowl. Allow to bulk rise for 10-12 hours (overnight). NOTE: If your house is really warm you might need to do this in a cool basement or in the fridge. My kitchen is usually at 69°F overnight and my bread rises beautifully.

The next morning, split the dough into 2 or 3 sections. You can make 2 large loaves or 3 smaller loaves. Add the brown sugar and cinnamon mixture by rolling the dough flat and sprinkling as much or as little as you want onto it. I fold it in half and add more sugar mixture and then rolling it up and shape and pinch the bottom.

Add to parchment lined or buttered loaf pans and sprinkle the top with brown sugar and cinnamon.

Allow for a second rise for 2-4 hours at room temperature, or until doubled. I cover with a damp towel or plastic wrap while the second rise is happening. Score the dough with a knife or blade.

Bake at 400°F for 35-40 minutes or until the internal temperature reaches 205°F. NOTE: It helps to place water in a pan below the bread to create a humid environment in the oven.

What Equipment do I Need to Make Cinnamon Sourdough Bread?

• A stand mixer is extremely useful if you plan on making bread regularly. Mine is a 4.5 qt mixer and it is perfect for this recipe. If you plan on doubling the recipe, you will want a 7 qt mixer.
• You will need two or three bread pans. I like the metal ones best because I find they give an even bake to your bread. They are easy to use without risk of damaging the bread when you remove it from the pan.
• Bread scoring tool. This is optional but very nice to have.
• Digital scale.

How to Get a Good Rise?

• Make sure your bread is doing its bulk fermentation and second rise in a location that has the right temperature. If it is too hot, the dough will rise too fast and the result will not be good. If it is too cold, the dough wont rise enough and your bread will be very dense.
• Make sure you are working with an active and bubbly starter. This is why I feed mine in the morning and I let it get more and more active sitting on the counter until I am ready to make the dough in the evening.
• Don’t add cold ingredients. If possible, try to have all your ingredients be room temperature before you start making your dough.

Final Thoughts and Tips

• Allow the bread to fully cool down before you cut into it. Placing it on a wire cooling rack is helpful for this.
• Once you have baked this bread you can keep it in an air tight container for 7 days.
• You can freeze this loaf for 6 months.
• If your bread doesn’t rise the way you want it to, do not throw it away. Instead you can cut it up and use it in a french toast casserole.

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Thank you so much for taking the time to try this recipe. Please leave a comment and let me know how your bread turned out. I would also love to know if you came up with any tips and tricks to make it even better!