Cinnamon Honey Butter Sourdough Bread

4.49 from 56 votes

Flaky, buttery and oh so delicious, this cinnamon honey butter sourdough bread gives Texas Roadhouse rolls with honey butter a run for their money!

Prep Time20

Cook Time40

Proofing Time20

Total Time21

Course: Bread

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Sourdough Bread

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 Filling

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

Instructions

Mix together flour, water, sourdough starter, sugar, and salt until a shaggy dough is formed. Cover the dough and let sit at room temperature.
500 grams bread flour, 350 grams water, 50 grams active and bubbly sourdough starter, 50 grams sugar, 10 grams salt
About 30 minutes later, perform a set of stretch and fold and then leave the dough to sit covered. If you have time do this one or two more times with about 30 minutes in between.
Let the dough sit covered at room temperature (below 72F) for a total of 10-14 hours from the time the dough is mixed. When the dough has risen 75% it is ready to shape.
Make the cinnamon honey butter by mixing together the butter, honey, powdered sugar, cinnamon, and flour.
114 grams butter, 15 grams honey, 30 grams powdered sugar, 2 grams cinnamon, 9 grams flour
Spread the dough out into a chubby rectangle on an unfloured surface. Spread half of the cinnamon honey butter over top the dough and then fold the dough into a trifold stacking the layers on top of each other. Add another layer of butter to the top and then roll up the dough. Pinch the sides together and place the dough in a floured proofing basket and cover.
Place the dough in the fridge for the second proof. Ideally you want to wait at least 8 hours but you can do it earlier depending on when you want to bake.
When ready to bake, preheat the oven and dutch oven to 450F.
Score the dough and place it into the dutch oven. Bake covered for 25 minutes followed by 10-15 minutes uncovered or until golden brown.
Remove the bread from the dutch oven and place on a cooling rack to cool.
Make a second batch of cinnamon honey butter but remove the flour and enjoy on top of the bread.

Notes

If the butter begins to leak out when shaping the dough stop working with it and put it in the basket. The more you try and fix it the worse it will get. Let it rest 10-15 minutes and then stitch up the dough and try and seal in the butter as best you can.
Place a heaving baking sheet on the bottom rack of the oven (on the rack underneath not directly under the baking pan) to help prevent the bottom of the loaf from burning.

Nutrition