This Cinnamon Chip Sourdough Bread is one of my new favorites. It’s light and fluffy, not too sweet, and is amazing as toast for breakfast with cup of dark roast. Yum!

Have you ever met a person that doesn’t like cinnamon bread in some form or fashion? I haven’t and there’s probably a good reason…it’s just a classic combo that works every time! Soft, pillowy bread meets warm, cozy cinnamon, with just a hint of sweetness…amazing!
What is the big deal with sourdough bread?
It does kinda seem like sourdough bread is taking over the internet, doesn’t it? I think it’s partly because they are just so pretty to look at; after all, scoring the design on the top of the loaf is my favorite part of the whole bread making process. So much so, that I created a FREE ebook showcasing my top 10 favorite designs. You can snag your copy here!
Another reason it’s so wildly popular is due to this wave of folks of all ages heading back to their roots and paying attention to the quality of food they make and consume and sourdough definitely fits that bill. With today’s supply chain issues and rising food costs, people are looking for more ways to save on their food bills while increasing the nutritional content of the foods they feed their families. Making your own sourdough bread is a great way do just that.
Is sourdough healthier than normal bread?
The short answer, yep it is! Besides using very few ingredients (which you can control the quality of!), sourdough uses natural bacteria to make bread rise and along the way it actually ferments the grains. This fermentation process produces tons of “good bacteria” which acts as a prebiotic for your gut which means that the fiber in the bread helps to feed the other “good guys” in your gut which eat the “bad guys” and keeps evil at bay in your intestines which is all super important for maintaining a stable, healthy digestive system. Make sense? Good!
The acid in the sourdough cultures also help to break down the gluten in the bread, rendering it easier to digest for many people who typically experience discomfort when consuming gluten. If you suffer from Celiac’s disease, sorry, you’ll still need to steer clear of sourdough bread, but for the majority of people who avoid gluten due to common discomfort, this may be a great option.
For more info on the health benefits of sourdough bread, check out this great article I found.

Tools you’ll need:
One of the reasons I love making this bread is because, unlike artisan sourdough which requires a bit more hands on, you can pretty much toss everything in your Kitchen Aid which will do the kneading for you. Win win!
- Kitchen Aid mixer with dough hook attachment
- 2 Large loaf pans
How to make Cinnamon Chip Sourdough bread:
There are a lot of steps to this process, but don’t be intimidated. They’re actually quite simple and once you’ve done this a time or two, it’ll be like second nature. Promise!
Mixing dough and bulk ferment
- First, combine your dough ingredients and 3 cups of the flour in your stand mixer bowl and mix thoroughly by hand.
- Then add 3 more cups of flour and put the bowl on the mixer to do the rest of the mixing.
- Start with mixer on low. Once all the flour has been incorporated add the remaining flour, one spoonful at a time until the dough starts the clean the sides of the bowl. (Check out my short video below to see this in action!)
- Once there is enough flour to clean the entire bowl, turn the mixer up to medium speed and “knead” the bread for 7-10 minutes.
- Take the dough out, and place it in a large oiled bowl. (This is the step where you can knead the dough if you’d like to. It should be super soft and silky, but not too sticky. Feel free to skip the hand kneading, but if you enjoy getting your hands in some dough, now’s your chance!)
- Cover with plastic wrap or a clean tea towel and bulk ferment for 12-24 hours.
Shaping the dough for Cinnamon Chip Sourdough Bread
- After bulk ferment is done, turn out dough onto a lightly floured countertop and separate into 2 pieces. Do each of the following steps to both pieces since this recipe makes 2 loaves.
- Gently stretch the dough as thin as possible in all directions. Try not to tear the dough, but it’s fine if there are a few holes.
- Sprinkle with cinnamon, cardamom, and cinnamon chips, reserving some for the next step.
- Fold edges into the center and add remaining cinnamon, cardamom, and chips.
- Fold one side over the other, then fold up like a letter and let rest on the counter for 10-20 minutes. This is called a bench rest. (See photos below for guidance.)




- After bench rest is complete, flip dough over and gently stretch dough into a long rectangle.
- Starting at the bottom, roll up and place seem side down into a parchment lined loaf pan.
Second rise and bake time
- Cover with a damp tea towel and allow to rise in a warm place for 1-3 hours or until the dough doesn’t bounce back when you poke it.
- Score the top with a lame or sharp knife into your favorite design. If you need some ideas, check out my FREE ebook that showcases my top 10 favorite bread designs.
- Bake at 375 degrees for 20 minutes.
- Rotate bread and bake for another 15-20 minutes or until internal temperature reaches 200 degrees.

How to serve Cinnamon Chip Sourdough bread:
Now, I don’t discriminate with times of the day to serve sourdough bread, whether that’s this Cinnamon Chip Sourdough, or Chocolate Chocolate Sourdough, or even just fresh sourdough that’s supposed to be saved for dinner. If it’s ready to serve and there are hungry bellies nearby, I say fill them up!
I do, however love me a nice slice (or three) of crispy toast, smothered with salted butter and paired with my fruit salad or smoothie in the morning for breakfast.

FAQ
Do I have to let the dough bulk ferment for 18 hours?
- If you’re pressed for time, you could absolutely cut the bulk ferment time down, but keep in mind, the longer the dough ferments, the easier it will be to digest and the more ‘sour’ taste you’ll get. I’ve made this bread using as short of ferment time as 6 hours and it still turns out lovely. Also, pay attention to how warm your rising environment is. The warmer it is, the faster it will rise.
Miraculously, I have a few slices left over. What should I do with them?
- Puleeeeease make yourself some Phenomenal French Toast out of these! There’s just really nothing butter.
Could I make this into sourdough cinnamon raisin bread?
- But of course you could! Be sure you don’t add too many raisins, or it will make your dough tough to handle and shape. I would stick to around a 1\4 cup.
Have you tried adding pecans to this bread?
- I have not, but holy moly, that would be amazing! While we’re at it, why stop there? Wouldn’t it be tasty with some Cinnamon Vanilla Icing drizzled on top?? Please, if you try this, pop back over here to the comment section and let me know how many slices were left after your “taste test”!
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram
@leedsstreetcollective with your delicious creation.
Thanks so much for checking out the Collective!
– Sarah


Cinnamon Chip Sourdough Bread
Soft, pillowy bread meets warm, cozy cinnamon, with just a hint of sweetness...amazing!
Ingredients
- 1 cup active sourdough starter
- 1/4 cup sugar
- 1/4 cup olive oil
- 1 tablespoon salt
- 2 cups warm water
- 6 1/2 - 7 1/2 cups all purpose or bread flour
- 2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/4 cup cinnamon chips
Instructions
There are a lot of steps to this process, but don't be intimidated. They're actually quite simple and once you've done this a time or two, it'll be like second nature.
Mixing dough and bulk ferment
- In your stand mixer bowl, combine sourdough starter, sugar, oil, and salt. Mix thoroughly by hand.
- Add water and combine as best you can.
- Add 3 cups of flours and stir to combine, scraping the sides as you go. Then add 3 more cups of flour and put the bowl on the mixer to do the rest of the mixing.
- Start with mixer on low. Once all the flour has been incorporated add the remaining flour, one spoonful at a time until the dough starts the clean the sides of the bowl.
- Once there is enough flour to clean the entire bowl, turn the mixer up to medium speed and "knead" the bread for 7-10 minutes.
- Take the dough out, and place it in a large oiled bowl. (This is the step where you can knead the dough if you'd like to. It should be super soft and silky, but not too sticky. Feel free to skip the hand kneading, but if you enjoy getting your hands in some dough, now's your chance!)
- Cover with plastic wrap or a clean tea towel and bulk ferment for 12-24 hours.
Shaping the dough for Cinnamon Chip Sourdough Bread
- After bulk ferment is done, turn out dough onto a lightly floured countertop and cut into 2 pieces.
- Take one piece and gently stretch the dough as thin as possible in all directions. Try not to tear the dough, but it's fine if there are a few holes.
- Repeat with second half of the dough.
- Sprinkle with cinnamon, cardamom, and cinnamon chips, reserving some for the next step.
- Fold edges into the center and add remaining cinnamon, cardamom, and chips.
- Fold one side over the other, then fold up like a letter and let rest on the counter for 10-20 minutes. (This is called a bench rest.)
- After bench rest is complete, flip dough over and gently stretch dough into a long rectangle.
- Starting at the bottom, roll up and place seem side down into a parchment lined loaf pan.
Second rise and bake time
- Cover with a damp tea towel and allow to rise in a warm place for 1-3 hours or until the dough doesn't bounce back when you poke it.
- Score the top with a lame or sharp knife into your favorite design. If you need some ideas, check out my FREE ebook that showcases my top 10 favorite bread designs.
- Bake at 375 degrees for 20 minutes.
- Rotate bread and bake for another 15-20 minutes or until internal temperature reaches 200 degrees.
Notes
I have a 6 qt KitchenAid stand mixer which handles this recipe no problem. If you have a smaller one, you may need to cut the recipe in half.
Timeline:
Feel free to play around with bulk ferment times to see what works best for taste and digestibility. Here's my typical timeline when I make this bread:
Day 1:
- 3:00pm - Mix up dough and bulk ferment
Day 2:
- 9:00am - Shape dough and second rise
- 12:00pm - Bake
- 1:00pm - Eat all the bread
- 3:00pm - Start second batch because you've just polished off your first batch and now you want more.
What a beautiful loaf!
Thank you! It was really fun to make and it didn’t last long once my family got their hands on it. =]
This looks incredible!! I have a starter myself and will have to give this a try next time I make a loaf!!
You should! Sometimes I’ll split the batch and make 1 loaf as written in the recipe and then 1 loaf just regular without the cinnamon chips to use for sandwiches. Works out great!
Yum! I bet that smells heavenly. I could use a loaf right at this moment. There is nothing like fresh bread, but adding chocolate to it makes it better.
We’re cut from the same cloth, Julie! I like the way you think! =]
This loaf looks delicious!!!! Perfect combination. Thank you for sharing!!!
Thanks so much, Ada! I love it because the bread itself isn’t super sweet, so it’s nice for a little snack or breakfast. Someone suggested broiling some fresh shredded parmesan on top for a little sweet & salty action…yum!