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30-Minute Cinnamon Honey Butter Sourdough Bread Recipe

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4.6 from 103 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/30-minute-cinnamon-honey-butter-sourdough-bread-recipe/