Apple Cinnamon Sourdough Bread Recipe (with Active Starter) 2025

If you’ve ever thought sourdough bread needed a twist, you’re going to love this! This Apple Cinnamon Sourdough Bread Recipe harnesses the natural tang of sourdough while infusing sweet and aromatic flavors that make every bite unforgettable. In this article, we’ll walk you through the process of using an active starter to create a loaf that’s perfect for breakfast, dessert, or a cozy afternoon snack. Prepare to elevate your baking game and make a loaf that’s sure to become a family favorite!

This Apple Cinnamon Sourdough Bread recipe showcases the bright, tangy flavour of a natural starter, creating a loaf that rivals your favourite Cinnamon Raisin breakfast treat. In this article, you’ll discover step-by-step instructions that make homemade sourdough not just achievable but deeply satisfying. Get ready to warm your kitchen and your heart with a recipe that pairs beautifully with your morning chai latte! Fresh-baked apple cinnamon bread can beat any bakery’s donuts in sheer nostalgia.

Table of Contents

Ingredients & Substitutions

Bread flour: This gives you the best results when it comes to making sourdough bread, and that’s because of its higher protein content. It gives your dough strength, so it can rise tall and develop that chewy, satisfying texture we love in a good loaf. Using bread flour helps you get a sturdy crumb that holds up to all that juicy apple and cinnamon filling.
Apple Cider – Apple cider adds flavor and consistency that apple juice or water just can’t match. You can grab it at local orchards or most grocery stores. Many ciders include warming spices like cinnamon, which can slow bulk fermentation a bit, so pay attention to how your dough looks and feels rather than just the clock. The cider gives the bread a subtle tang that balances the sweetness of the apples and sugar.
Apples – I love using Granny Smith and Honeycrisp for this loaf. They’re slightly tart, which balances the sweetness, and they stay juicy through baking. You can also try other fresh apples like Pink Lady, Gala, or a mix of your favorites. Grating the apples instead of cubing them keeps the crumb more intact while giving the bread a nice, consistent apple flavor throughout.

Filling

Unsalted Butter – Use softened, room-temperature butter for the easiest mixing and spreading. It helps the cinnamon sugar stick evenly to the dough so each bite has that little buttery richness. You can use salted butter if that’s what you have, but I usually go unsalted so I can control the sweetness and salt balance myself.
All-Purpose Flour – Adding a bit of flour to the cinnamon sugar helps keep it from oozing out as the bread rises. Your cinnamon swirls will stay neat and look lovely in every slice.
Cinnamon – Cinnamon is the not-so-secret ingredient that gives this bread its warm, cozy fall flavor and aroma. Layer it in the filling to create those beautiful swirls that catch your eye when you slice the loaf. If you want a sugar-free option, you can sprinkle the cinnamon directly into the dough using the lamination technique.

Baking Time For Apple Cinnamon Sourdough Bread Recipe

DAY 1
Time	Process
9:30 AM	Mix the dough
10:00 – 11:30 AM	Perform stretch and folds
11:30 – 6:30 AM	Bulk fermentation
6:30 PM	Pre-shape
7:00 PM	Shape and coldproof
DAY 2
9:30 AM	Bake

How to Make Apple Cinnamon Sourdough Bread

For more detailed instructions on how to make this sourdough loaf, head straight to the recipe card below.

Mix the dough ingredients in a large mixing bowl. Start by adding the active starter, apple cider, and grated apples to the bowl and whisk until you have a milky liquid

6. Allow the bread dough to complete its bulk fermentation.

7. Once risen, preshape the dough. Then, cover and let the dough rest for 30 minutes.

8. While you wait, prepare the cinnamon sugar filling.

9. Perform the lamination technique by shaping the dough into a large rectangle, spreading the cinnamon sugar filling on top, and folding it into a tri-fold.

12. Allow the sourdough apple bread to cool to room temperature before slicing. Enjoy!

How to Store:

Let your apple cinnamon sourdough bread cool completely before wrapping it, or the steam will soften the crust, robbing you of that delightful crunch. For short-term storage, a clean kitchen towel or a paper bag on the counter works wonders, allowing the bread to breathe while still retaining its freshness for a couple of days. This method not only preserves the crust’s integrity but also invites the warm, aromatic spices to permeate your kitchen.

Just remember: avoid plastic wrap unless freezing, as it traps moisture and leads to a soggy crust — nobody wants that! Treat your apple cinnamon sourdough bread with care, and it will reward you with delightful flavors every time you enjoy

For More Guidance:

Why You’ll Love This Recipe.

Every slice of apple cinnamon sourdough bread is like a warm embrace on a crisp fall day. The Light tang of the sourdough perfectly complements the sweet, juicy apples, while a generous twist of cinnamon adds that unmistakable warmth of autumn. Imagine savoring that first bite, the soft crumb and chewy crust giving way to a sweet, spiced, and oh so nostalgic every bite feels like fall.

Recipe is simple enough for anyone to make.

You don’t need to be a sourdough pro to pull off this homemade loaf. It’s all about breaking down the process into manageable steps. Start by combining your fed sourdough starter with a few simple wet ingredients, followed by flour and salt. The magic begins as you mix these elements, transforming them into a well-formed dough. With a few simple stretch-and-folds, you’ll create a dough full of air, strength, and promise the perfect foundation for a beautiful loaf.

It’s a beautiful loaf inside and out.

You’ll love this bread for the way it looks when you slice into it. The moment the knife breaks through the golden crust, you’re treated to a mesmerizing display of spirals, each one more inviting than the last. Those beautiful cinnamon swirls don’t just elevate the visual appeal. They blend with the dough, creating a tapestry of flavor that dances on your palate.

FAQs

What type of apples should I use?

Firm varieties like Granny Smith, Honeycrisp, or Pink Lady work best because they hold their shape and don’t release too much liquid during baking, keeping the bread from becoming gummy.

Why didn’t my bread rise properly?

A sluggish rise usually means your sourdough starter isn’t active enough, or your room is too cool. Ensure your starter is bubbly and recently fed before starting your dough.

How do I keep the filling from making the bread soggy?

Pre-cook the apples to reduce excess liquid, and drain off any juices before adding to the dough. Avoid using raw apples, as they can release too much moisture during baking.

Why does my loaf sometimes burn on the bottom?

Cinnamon sugar can cause more browning. Using parchment paper, sprinkling cornmeal or rice in your Dutch oven, or lowering the oven temperature can help prevent burning.

How long does Apple Cinnamon Sourdough Bread keep?

Because of the fruit, keep the bread at room temperature for only up to 2 days. After that, store it in the fridge in an airtight container, or slice and freeze for longer storage.

Can I use a sugar-free filling?

Yes, you can skip the butter and sugar. Simply sprinkle ground cinnamon over the dough during shaping for a lighter, sugar-free option.

My dough feels very sticky, what should I do?

Sugar and apples draw moisture, so the dough may be sticky. Add a little flour at mixing if needed, but avoid too much or the bread will be dry.

How do I get the apple and cinnamon filling evenly distributed?

Cut apples into small, even pieces, and spread the filling evenly before shaping so you don’t get dry pockets or fillings clumped in one area.

Can I prepare the dough ahead of time?

You can refrigerate dough after bulk fermentation, but don’t leave it for too long or it will over-ferment and not rise well during baking.