This post may contain affiliate links . Read my full Disclosure Policy.
This same-day Cinnamon Honey Butter Sourdough Bread has a crisp, golden crust with a soft center swirled with cinnamon honey butter throughout. Made with an active sourdough starter, this naturally leavened cinnamon sourdough bread has the perfect balance of subtle tang, warm cinnamon, and sweet honey in every bite.
Save & Summarize
“So yummy! Definitely a keeper!” -Brittany
Inspired by the famous Texas Roadhouse cinnamon honey butter, this sourdough bread folds that sweet, buttery mixture directly into the dough so the flavor is baked right in. It starts with my same-day sourdough bread base, lightly sweetened with honey, then layered with cinnamon honey butter for buttery, cinnamon swirls throughout. If you love the swirl in this loaf, be sure to also check out my Carrot Cake Sourdough Bread.
If you love experimenting with flavors, don’t miss my guide to 21 sourdough mix-in ideas to customize your next loaf. From sweet options like Chocolate Sourdough Bread and Lemon Blueberry Sourdough Bread to savory flavors like Hot Honey Sourdough Bread there are endless options.
Why you’ll love this recipe
- Flexible timeline: Bake it start to finish the same day, or let it ferment overnight in the fridge and bake when you’re ready.
- No leaking: This new and improved version doesn’t leak, so all that flavor stays right where it belongs.
- No gapping: I tested this recipe multiple times to eliminate those frustrating gaps around the cinnamon layers, so each slice holds together beautifully and stays intact.
- Buttery layers: Inspired by Texas Roadhouse cinnamon honey butter, this loaf folds that sweet, buttery flavor into every single layer. If you love this, you’ll want to try my White Chocolate Almond Sourdough Bread too.
Ingredients for Cinnamon Honey Butter Sourdough Bread
- Bread Flour – Flour with a higher protein content, like bread flour, is ideal for sourdough bread. You can also use unbleached all-purpose flour, but I recommend reducing the water by 25 grams.
- Active Sourdough Starter – An active sourdough starter refers to a starter that was recently fed and is bubbly and doubled in size.
- Cinnamon – Ground cinnamon adds a warm flavor to the filling. If you love bold cinnamon bakes, be sure to add my Sourdough Cinnamon Rolls to your baking list next.
- Honey – The dough and filling is sweetened with honey. In the dough, you can replace the honey with 50 grams of granulated sugar.
- Butter – I prefer a salted butter but you can also use unsalted. For a dairy-free option, you can use plant-based butter.
See the recipe card for measurements.
How to make Cinnamon Honey Butter Sourdough Bread
Feed Sourdough Starter
About 4 hours before making the loaf, feed your sourdough starter a 1:1:1 ratio (50 grams starter: 50 grams flour: 50 grams water). Cover and let it rest at 77–80°F until bubbly and doubled in size.
If you don’t have extra starter, add an extra 5–10 grams to each portion so you have enough to bake with and still keep your starter going.
Note: If you want to start the loaf in the morning, you can feed your starter a 1:5:5 ratio (15 grams active sourdough starter, 70 grams flour, 70 grams water) the night before and leave for about 10 hours at 72℉.
Make Bread
Mix dough: In a 2-quart straight-sided container or a medium clear bowl, mix water, sourdough starter, honey, salt, and bread flour with your hands, danish dough whisk, or a spoon until all the ingredients are well incorporated about 1-2 minutes. Cover and let rest for 30 minutes in a warm spot.
To follow the suggested timing, keep the dough temperature at 75°F.
Stretch and folds: Perform 3 sets of stretch and folds with a 30-minute rest in between each set.
To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on top of itself. Repeat this 3 more times, rotating the bowl 90 degrees each time.
Cover and keep the dough warm between each set.
First rise: Let the dough rest on the counter in a warm spot to finish bulk fermentation. Bulk fermentation is done when the dough is jiggly, domed on top, bubbly on the sides, and risen 50%. If it does not show these signs, continue to let the dough rise.
At a dough temperature of 75ºF, my dough is ready about 4 hours after mixing the dough.
Make filling: In a bowl, mix the room temperature butter, honey, powdered sugar, cinnamon, and flour until smooth and fully combined. If the butter isn’t incorporating easily, microwave the mixture for about 5 seconds to soften it slightly. It should be soft, not melted.
Shaping
Prep basket: Lightly flour an 8–10-inch oval proofing basket with all-purpose flour or rice flour. If you don’t have an oval proofing basket, line a loaf pan with a lightly floured tea towel.
Shape dough: Turn the dough out onto an unfloured surface and gently stretch it into a 12 x 9-inch rectangle. Spread half of the filling evenly over the dough. Fold the bottom third of the dough up toward the center. Then fold the top third down so the edges meet in the middle, like folding a letter. Spread the remaining filling over the folded dough. Starting from one short end, roll the dough up somewhat tightly into a log.
Second Rise & Bake
Add to basket: Pinch the sides closed to seal, then place the dough seam side up into a proofing basket. Cover.
Final rise same-day (option 1): Let the dough rest on the counter for 1–2 hours at 75°F.
To check for readiness, perform the poke test: gently press the dough with a lightly floured finger. If the indentation slowly springs back, it’s properly proofed and ready to bake. If it bounces back right away, it needs more time. If the indentation doesn’t spring back at all, the dough is overproofed and should be baked right away.
Once the dough is ready, place it in the freezer for 20-30 minutes.
Final rise overnight (option 2): Place the dough in the fridge overnight for 8-12 hours until ready to bake. No need to test if the dough is ready, just bake it straight from the fridge.
Score: Place a piece of parchment paper or a silicone bread sling over the top of the basket. Flip the dough out onto your surface and remove the basket.
Using a bread lame or a sharp knife held at about a 45-degree angle, quickly score one long slash along the length of the loaf.
Bake: Transfer the dough to the 425℉ preheated Dutch oven and cover with the lid. Bake for 40 minutes. Remove the lid and continue baking for an additional 10 minutes, or until the crust is golden brown. The loaf is done when the internal temperature reaches 205°F.
Cool: Place the loaf on a cooling rack and let cool for at least 30 minutes before cutting.
Make cinnamon honey butter: If desired, make an extra batch of cinnamon honey butter to serve with the bread. In a bowl, mix softened butter with the remaining ingredients until smooth and creamy.
Recipe Tips
- Chill before scoring. If baking same day, placing the shaped loaf in the freezer for 20–30 minutes makes scoring easier and helps the loaf hold its shape.
- Seal the seams well. After rolling the dough into a log, pinch the seams and ends closed tightly. This helps keep the cinnamon honey butter tucked inside the loaf.
- Don’t overshape the dough. Once the loaf is rolled up, resist the urge to keep tightening or reshaping it. Overhandling can cause the dough to tear, which may lead to the cinnamon honey butter leaking out. If you notice a small hole, gently pinch the dough back together and place it seam side up in the basket right away.
- Let it cool before slicing. It’s tempting to cut into the loaf right away, but let it cool for at least 30 minutes before slicing. This helps the crumb set properly, prevents gaps from forming around the cinnamon layers, and keeps each slice structured and clean.
Sample Baking Schedule
This is based on the dough temperature being at 75°F when on the counter, although timing can vary so make sure to watch the dough, not the clock.
Same-day method
| Steps | Time |
| Feed starter a 1:1:1 ratio and leave at 77-80°F (50 grams sourdough starter: 50 grams flour: 50 grams water) *If you do not have extra starter be sure to feed your starter a little more so you have leftover | 8 am |
| Mix dough | 12 pm |
| Stretch & folds | 12:30 – 1:30 pm |
| First rise | 1:30pm – 4 pm |
| Shape & second rise | 4 pm – 5 pm |
| Freeze dough | 5 pm |
| Bake | 5:30 pm |
Overnight method
| Steps | Time |
| Feed starter a 1:1:1 ratio and leave at 77°F (50 grams sourdough starter: 50 grams flour: 50 grams water) *If you do not have extra starter be sure to feed your starter a little more so you have leftover | Day One: 1:00 pm |
| Mix dough | 5:00 pm |
| Stretch & folds | 5:30 pm – 6:30 pm |
| First rise | 6:30 – 9 pm |
| Shape and into the fridge | 9 pm |
| Bake | Day two: 8 am |
Recipe Updates
This recipe was updated on 2/21/26. Here’s what changed:
1. No More Butter Leakage
The amount of butter in the filling was reduced by half and an additional tablespoon of flour was added to help keep the cinnamon honey butter contained inside the loaf while baking.
2. Updated to a Same-Day Recipe
This recipe was originally developed using my overnight sourdough bread base. It has now been updated to include a same-day option for more flexibility. You can still use the overnight sourdough bread method if preferred by reducing the amount of starter to 50 grams.
3. Lower Oven Temperature
The baking temperature was reduced from 450°F to 425°F and the bake time was slightly extended to prevent over-browning and ensure even baking throughout.
Frequently Asked Questions
Yes, you can bake this in a 9×5″ loaf pan. However, you will need to cover the loaf with another loaf pan or cover it with foil to prevent the top from burning with the added sugar.
You can find instructions on baking sourdough bread in a loaf pan.
To help prevent the bottom of the loaf from burning, place a heavy-duty baking stone on the rack directly below your Dutch oven.
If the top of your loaf is browning too quickly, make sure your oven rack is positioned in the center, not too high. You can also leave the lid on for the full baking time, or remove it for just the last 5 minutes.
Your starter may not be active enough, or your dough temperature may be too cool. For best results, keep the dough around 75°F during bulk fermentation.
Excess stickiness can sometimes be caused by an overly acidic starter. When a starter becomes too acidic, it can weaken the gluten structure and cause the dough to overproof prematurely, making it harder to handle.
Use damp hands when performing stretch and folds to prevent sticking. If the dough is especially difficult to shape, lightly dust your work surface with a small amount of flour, just enough to make it manageable without incorporating too much into the dough.
More sourdough bread recipes
Sourdough Artisan Bread Recipes
The Best Same Day Sourdough Bread (Great for Beginners)
Sourdough Bread Recipes
Jalapeño Cheddar Sourdough Bread
Sourdough Bread Recipes
White Chocolate Almond Sourdough Bread
Sourdough Artisan Bread Recipes
Chocolate Sourdough Bread
Tried this Cinnamon Honey Butter Sourdough Bread or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Cinnamon Honey Butter Sourdough Bread
Ingredients
Sourdough Starter (Levain)
- 50 grams active sourdough starter, ¼ cup
- 50 grams all-purpose or bread flour, ⅓ cup
- 50 grams warm water, ¼ cup
Sourdough Bread
- 350 grams water, 1 ½ cups
- 150 grams active and bubbly sourdough starter, ⅔ cup
- 30 grams honey , 1 ½ Tablespoons
- 10 grams salt, 1 ½ teaspoon
- 500 grams bread flour, 3 ½ cups
Cinnamon Honey Butter Filling
- 57 grams salted butter, room temperature, ¼ cup
- 10 grams honey, ½ Tablespoon
- 40 grams powdered sugar, ⅓ cup
- 6 grams cinnamon, 1 Tablespoon
- 16 grams flour, 2 Tablespoons
Cinnamon Honey Butter (for topping)
- 114 grams salted butter, ½ cup
- 20 grams honey, 1 Tablespoon
- 30 grams powdered sugar , ¼ cup
- 2 grams cinnamon, 1 teaspoon
Instructions
- Feed Sourdough Starter: About 4 hours before making the loaf, feed your sourdough starter a 1:1:1 ratio. Cover and let it rest at 77–80°F until bubbly and doubled in size.If you don’t have extra starter, add an extra 5–10 grams to each portion (starter, flour, and water) so you have enough to bake with and still keep your starter going.50 grams active sourdough starter, 50 grams all-purpose or bread flour, 50 grams warm waterSkip this step if your starter is already activated and ready to bake with.Note: If you want to start the loaf in the morning, you can feed your starter a 1:5:5 ratio (15 grams active sourdough starter, 70 grams flour, 70 grams water) the night before and leave for about 10 hours at 72℉.
- Mix dough: In a 2-quart straight-sided container or a medium clear bowl, mix water, sourdough starter, honey, salt, and bread flour with your hands, danish dough whisk, or a spoon until all the ingredients are well incorporated about 1-2 minutes. Cover and let rest for 30 minutes in a warm spot.To follow the suggested timing, keep the dough temperature at 75°F.350 grams water, 150 grams active and bubbly sourdough starter, 30 grams honey , 10 grams salt
- Stretch and folds: Perform 3 sets of stretch and folds with a 30-minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on top of itself. Repeat this 3 more times, rotating the bowl 90 degrees each time. Cover and keep the dough warm between each set.
- First rise: Let the dough rest on the counter in a warm spot to finish bulk fermentation. Bulk fermentation is done when the dough is jiggly, domed on top, bubbly on the sides, and risen 50%. If it does not show these signs, continue to let the dough rise.At a dough temperature of 75ºF, my dough is ready about 4 hours after mixing the dough.
- Make filling: In a bowl, mix the room temperature butter, honey, powdered sugar, cinnamon, and flour until smooth and fully combined. If the butter isn’t incorporating easily, microwave the mixture for about 5 seconds to soften it slightly. It should be soft, not melted.57 grams salted butter, 10 grams honey, 40 grams powdered sugar, 6 grams cinnamon, 16 grams flour
- Prep basket: Lightly flour an 8–10-inch oval proofing basket with all-purpose flour or rice flour.If you don't have an oval proofing basket, line a loaf pan with a lightly floured tea towel.
- Shape dough: Turn the dough out onto an unfloured surface and gently stretch it into a 12 x 9-inch rectangle. Spread half of the filling evenly over the dough.Fold the bottom third of the dough up toward the center. Then fold the top third down so the edges meet in the middle, like folding a letter.Spread the remaining filling over the folded dough. Starting from one short end, roll the dough up somewhat tight into a log.
- Add to basket: Pinch the sides closed to seal, then place the dough seam side up into a proofing basket. Cover.
- Final rise same-day (option 1): Let the dough rest on the counter for 1–2 hours at 75°F. To check for readiness, perform the poke test: gently press the dough with a lightly floured finger. If the indentation slowly springs back, it’s properly proofed and ready to bake. If it bounces back right away, it needs more time. If the indentation doesn’t spring back at all, the dough is overproofed and should be baked right away. Once the dough is ready, place it in the freezer for 20-30 minutes.
- Final rise overnight (option 2): Place the dough in the fridge overnight for 8-12 hours until ready to bake. No need to test if the dough is ready, just bake it straight from the fridge.
- Preheat oven: Place a dutch oven in the oven and preheat it to 425℉. I also like to place a heavy-duty pizza stone on the rack underneath to prevent the bottom of my loaf from burning.
- Score: Place a piece of parchment paper or a silicone bread sling over the top of the basket. Flip the dough out onto your surface and remove the basket.Using a bread lame or a sharp knife held at about a 45-degree angle, quickly score one long slash along the length of the loaf.
- Bake: Transfer the dough to the preheated Dutch oven and cover with the lid. Bake for 40 minutes. Remove the lid and continue baking for an additional 10 minutes, or until the crust is golden brown. The loaf is done when the internal temperature reaches 205°F.
- Make cinnamon honey butter: If desired, make an extra batch of cinnamon honey butter to serve with the bread. In a bowl, mix softened butter with the remaining ingredients until smooth and creamy.114 grams salted butter, 20 grams honey, 30 grams powdered sugar , 2 grams cinnamon
Notes
- Chill before scoring. If baking same day, placing the shaped loaf in the freezer for 20–30 minutes makes scoring easier and helps the loaf hold its shape.
- Seal the seams well. After rolling the dough into a log, pinch the seams and ends closed tightly. This helps keep the cinnamon honey butter tucked inside the loaf.
- Don’t overshape the dough. Once the loaf is rolled up, resist the urge to keep tightening or reshaping it. Overhandling can cause the dough to tear, which may lead to the cinnamon honey butter leaking out. If you notice a small hole, gently pinch the dough back together and place it seam side up in the basket right away.
- Let it cool before slicing. It’s tempting to cut into the loaf right away, but let it cool for at least 30 minutes before slicing. This helps the crumb set properly, prevents gaps from forming around the cinnamon layers, and keeps each slice structured and clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best bread ever! Thank you for the recipe. Directions were easy to understand and accurate. Decided to take it up another notch, added 1 cup butterscotch chips on the stretch and folds, and the ER staff said best bread ever.
OK YUM! I need to try that! Thanks for the review.
I would like to try this, but have a question. I use fresh milled flour and have had lots of luck with your Same Day Recipe which calls for 150 grams of starter and I usually increase the water to 400 grams or so. This recipe calls for much less starter – only 50 grams instead of 150 grams. Is there a reason for that? My loafs seem to be better with the higher grams of starter. Just wondering if it would be a mistake to make this recipe with more starter. I appreciate any feedback you might have. Thanks!
You can do my same day recipe but just add in the sugar and the honey butter!
Flavor is great but each time I made it the loaf did not fully cook through.
It sounds like it may need longer to rise. Underproofing can cause the bread to not fully cook in the middle.
The kids loved the bread.. though I busted through it and just folded the inclusion in the best its could to patch it up.
1. Is it meant to be a wet dough
2. What is the internal done temp
3. Do you melt the butter for the inclusion cinnamon mixture or how do you soften it so it’s not a liquid mess
Please help. Newbie sourdough maker. Shannan.
Thank you in advance
1. It is going to be wetter than a sandwich bread dough. It shouldn’t be impossible to work with though. Using damp hands can help.
2. Should read at least 205 degrees F.
3. No I use room temp butter so it is easy to mix with. Pull it out and leave it on the counter when you initially start your dough and it will be ready when you are ready to shape.
Thank you so much for this recipe so much easier than I expected and it came out beautifully. I will even make extra of the honey butter to use it on absolutely everything.
So glad you liked it!
I don’t typically write reviews of recipes since so much is dependent on how I perform…
However, I can’t remain silent on this one…
I followed the recipe and instructions very closely and this is the best bread I’ve ever baked. Amazing!
Similar to giant cinnamon roll!
Thank you.
So glad you liked it. Thank you for sharing!
Dang! Made to give, but burned top and bottom! I even have a baking steel on the lower rack!
Need a lower temp and longer time. Did reach 205 but very light sided ( and black top and bottom). Lots of butter run out.
Would just doing the warm fermentation and not the 2nd in the fridge ruin the amazingness of this recipe? Ive started it but really want to bake it first thing in the morning to bring to a friends
You can do a quicker second rise on the counter instead of the fridge until you poke it with a floured finger and it slowly fills back in
I have made this recipe twice now and it is one of my favorites! The only problem that I am experiencing is that the top burns before the loaf is finished cooking. Would you recommend lowering my oven temperature, leaving the lid on longer or is there another Method you recommend? The bottom doesn’t get burned because I put a baking sheet on the level below it.
The sugar can make it brown quicker. If it is burning I would bake it at 425F. I haven’t tried it so I don’t have exact timing but I would start with 30 minutes covered and then follow with lid off for 10-15 minutes. If you have a thermometer check the bread to make sure it is at 205F before pulling.
I’ll try and test that out soon. Thanks!
Finished all the stretch and folds and just realized I didn’t add sugar to the dough mixture. Was on autopilot mixing dough as usual. Will it make a big difference? Or should I try again with the sugar and just bake this as a plain loaf?
It’s fine to not include it’s not a big deal just won’t be as sweet.