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Cinnamon Honey Butter Sourdough Bread

Cinnamon Honey Butter Sourdough Bread

Melena
This Cinnamon Honey Butter Sourdough Bread is a tender, tangy loaf swirled with warm cinnamon and sweet honey. Perfect for breakfast, brunch, or holiday gifting, it’s soft, flavorful, and irresistibly cozy. Bring the comforting aroma of freshly baked bread into your home with this easy sourdough recipe!
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Prep Time 20 minutes
Bake Time 45 minutes
Total Time 6 hours

Ingredients
  

  • Dough:
  • 1 cup active sourdough starter
  • 3 cups bread flour or all-purpose flour
  • ½ cup milk optional, for softer crumb
  • 3 tbsp unsalted butter softened
  • 2 tbsp honey
  • 1 tsp salt
  • Cinnamon Honey Swirl:
  • 3 tbsp unsalted butter melted
  • 2 –3 tbsp honey
  • 2 tsp ground cinnamon
  • 1 –2 tbsp brown sugar optional, for extra sweetness
  • Optional Additions:
  • Chopped nuts walnuts or pecans
  • Raisins
  • Vanilla extract 1 tsp

Instructions
 

  • Prepare the Starter
  • Ensure your starter is active and bubbly. Feed it 4–12 hours before baking depending on room temperature.
  • Make the Dough
  • In a large bowl, mix flour, starter, milk (if using), butter, honey, and salt until a cohesive dough forms.
  • Knead 8–10 minutes by hand or 5–6 minutes in a stand mixer until smooth and elastic.
  • Bulk Fermentation
  • Cover and let dough rise at room temperature until doubled, 4–6 hours.
  • Perform stretch-and-folds every 30–60 minutes for gluten development.
  • Shape & Add Swirl
  • Roll dough into a rectangle.
  • Brush with melted butter, drizzle honey, and sprinkle cinnamon (and brown sugar if using).
  • Roll tightly into a log or braid; place in a greased loaf pan or Dutch oven.
  • Proof
  • Let shaped dough proof until slightly puffy, 1–2 hours.
  • Optionally, refrigerate overnight for deeper flavor.
  • Bake
  • Preheat oven to 375°F (190°C).
  • Bake 35–45 minutes until golden and hollow-sounding when tapped.
  • Brush top with honey butter immediately after baking for shine and flavor.
  • Cool & Serve
  • Let bread cool completely on a wire rack before slicing.
  • Serve as-is, toasted, or with butter, jam, or extra honey.

Notes

  • Use an active starter for proper rise.
  • Don’t over-knead; sourdough gains strength during bulk fermentation.
  • Brush with honey butter post-bake for flavor and shine.
  • Roll cinnamon swirl evenly for a beautiful visual effect.