30-Minute Cinnamon Honey Butter Sourdough Bread Recipe

Introduction

This Cinnamon Honey Butter Sourdough Bread is a delightful twist on classic sourdough, infused with sweet cinnamon and honey throughout. The rich, flaky layers and luscious honey butter make it perfect for breakfast or a cozy snack.

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

1. Step 1: In a large bowl, mix together the bread flour, water, sourdough starter, sugar, and salt until a shaggy dough forms. Cover the dough and let it rest at room temperature.
2. Step 2: After about 30 minutes, perform a stretch and fold on the dough, then cover and let it rest. If time permits, repeat this stretch and fold once or twice more at 30-minute intervals.
3. Step 3: Allow the dough to ferment covered at room temperature (below 72°F) for 10 to 14 hours. It is ready to shape when it has risen about 75%.
4. Step 4: Prepare the cinnamon honey butter by mixing the butter, honey, powdered sugar, cinnamon, and flour together until smooth.
5. 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 a trifold stacking the layers. Add the remaining butter on top and roll the dough up. Pinch the sides to seal and place it in a floured proofing basket, then cover.
6. Step 6: Refrigerate the dough for the second proof, ideally for at least 8 hours, adjusting timing based on when you plan to bake.
7. Step 7: When ready, preheat your oven and Dutch oven to 450°F.
8. Step 8: Score the dough, place it into the hot Dutch oven, and bake covered for 25 minutes. Remove the lid and bake for an additional 10 to 15 minutes until golden brown.
9. Step 9: Remove the bread from the oven and cool it on a rack completely before slicing.
10. Step 10: Make a second batch of cinnamon honey butter, omitting the flour, and spread it on the warm bread for a decadent finish.

Tips & Variations

• Use room temperature butter for easier mixing when making the cinnamon honey butter.
• If your kitchen is warmer than 72°F, reduce fermentation time slightly to avoid overproofing.
• For an extra cinnamon kick, sprinkle a little cinnamon sugar on top before baking.
• Substitute honey with maple syrup for a different sweetness profile.

Storage

Store the bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 3 days. To keep longer, wrap tightly and freeze for up to 1 month. Reheat slices in a toaster or oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

This recipe relies on the unique flavor and fermentation power of sourdough. While you could adapt it with instant yeast, the timing and texture will differ, and you might lose the characteristic tangy taste.

Do I have to refrigerate the dough during the second proof?

Refrigerating slows the fermentation and develops flavor, but if you’re short on time, you can proof the dough at room temperature until it’s almost doubled. Just watch carefully to avoid overproofing.

30-Minute Cinnamon Honey Butter Sourdough Bread Recipe

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This 30-minute Cinnamon Honey Butter Sourdough Bread recipe combines the tangy flavor of sourdough with the sweet and aromatic notes of cinnamon honey butter. Perfect for breakfast or a sweet snack, this bread uses a slow fermentation method to develop flavor, complemented by layers of cinnamon honey butter that create a tender, flavorful loaf with a golden crust.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 11 hours
• Yield: 1 medium loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough 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 teaspoon)

Cinnamon Honey Butter

• 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)

Additional Cinnamon Honey Butter for Serving

• 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

1. Mix Dough: Combine flour, water, sourdough starter, sugar, and salt in a large bowl. Mix until a shaggy dough is formed. Cover and let sit at room temperature.
2. Stretch and Fold: After 30 minutes, perform a set of stretch and fold on the dough to develop gluten. Cover and let rest. Repeat 1-2 more times at 30-minute intervals if possible.
3. Bulk Fermentation: Let the dough sit covered at room temperature (below 72°F) for 10-14 hours until it has risen by about 75%, indicating it’s ready to shape.
4. Make Cinnamon Honey Butter: Mix butter, honey, powdered sugar, cinnamon, and flour until smooth.
5. Shape Dough with Butter Layers: Spread the dough into a thick rectangle on an unfloured surface. Spread half of the cinnamon honey butter over it, then fold into a trifold stacking layers on top. Add remaining butter on top and roll the dough up. Pinch the sides to seal and place in a floured proofing basket. Cover the dough.
6. Second Proof: Refrigerate the dough for the second proof. Ideally let it rest at least 8 hours or longer depending on your baking schedule.
7. Preheat Oven and Dutch Oven: When ready to bake, preheat both the oven and a Dutch oven to 450°F.
8. Score and Bake: Score the proofed dough and place it carefully into the hot Dutch oven. Bake covered for 25 minutes, then uncover and bake for an additional 10-15 minutes or until the crust is golden brown.
9. Cool Bread: Remove the bread from the Dutch oven and transfer to a cooling rack. Let cool completely to set the crumb.
10. Make Additional Cinnamon Honey Butter: Prepare a second batch of cinnamon honey butter by mixing butter, honey, powdered sugar, and cinnamon (omit the flour). Enjoy this butter spread on slices of the freshly baked sourdough bread.

Notes

• The long ferment time is essential for developing the sourdough flavor and texture.
• Maintain room temperature below 72°F during bulk fermentation for optimal rise.
• Using a Dutch oven replicates a steam oven environment, giving the bread a crisp crust.
• The flour in the cinnamon honey butter helps stabilize it so it doesn’t separate during layering.
• Storing the dough overnight in the fridge during the second proof is convenient and enhances flavor.
• Score the dough just before baking to control bread expansion and prevent tearing.
• Allow the bread to cool fully before cutting to prevent gummy texture.

Keywords: sourdough bread, cinnamon honey butter, easy sourdough, homemade bread, breakfast bread, layered bread, sweet sourdough