This special Cinnamon Toast Crunch Sourdough Bread brings the sweet, crunchy taste of your favorite childhood cereal into a soft homemade sourdough loaf. The cinnamon sugar coating gives a loud crunch with every bite, while the tangy sourdough keeps it light and full of flavor. Perfect for breakfast or a fun snack, this easy recipe will make your kitchen smell amazing.
This recipe makes one big loaf of sourdough bread with a thick cinnamon sugar crust like Cinnamon Toast Crunch cereal. You need active sourdough starter, bread flour, and simple pantry items. The process takes about 24 hours because sourdough needs time to rise slowly. The best part is the crunchy topping baked right on the bread. Slice it thick, toast it, and enjoy with butter. Everyone will love the sweet cinnamon flavor mixed with real sourdough taste.
Ingredients You Need for Success
All the basic dough ingredients
You need 100 grams of active sourdough starter that is bubbly and fed 6-8 hours before. Take 350 grams of warm water around 80-85 degrees Fahrenheit. Use 500 grams of bread flour because it has more protein for better structure. Add 10 grams of fine salt to bring out all the flavors. These are the main items for the sourdough base.
Special items for the cinnamon crunch topping
Get 100 grams of white sugar for sweetness. Take 15 grams of ground cinnamon for strong flavor. You will also need 60 grams of melted butter to help the topping stick. Some people add 30 grams of crushed Cinnamon Toast Crunch cereal for extra crunch but this is optional.
Tools that make baking easier
You need a large mixing bowl, a kitchen scale for accurate measuring, a dough scraper, and a clean tea towel. A Dutch oven or baking stone helps create a crispy crust. A sharp knife or lame scores the top nicely. Parchment paper stops the bread from sticking.
Why bread flour works best here
Bread flour has more gluten than all-purpose flour. This means your dough gets strong and can hold the big air bubbles that make sourdough soft inside. The cinnamon topping is heavy so strong dough is very important.
Measuring tips for beginners
Always use a scale instead of cups. Cups can give different amounts each time. One cup of flour can be 120 grams or 150 grams depending how you scoop it. Good measuring makes sure your bread turns out the same every time.
Making the Sourdough Dough
Mix the starter and water first
Put your 100 grams of active starter into a big bowl. Pour in the 350 grams of warm water. Mix them together with a spoon or your hand until the starter mostly dissolves. This step wakes up the starter and makes it ready to work with the flour.
Add flour and make a shaggy dough
Now add all 500 grams of bread flour at once. Mix everything with a wooden spoon or your hand just until no dry flour remains. The dough will look rough and sticky. This is normal. Do not knead yet. Cover the bowl with a damp towel and let it rest for 30 minutes.
Add salt at the right time
After the 30-minute rest, sprinkle the 10 grams of salt over the dough. Wet your hands and squeeze the salt into the dough. Fold the dough over itself a few times. The salt makes the flavor better and helps the gluten get stronger. Let the dough rest again for 30 minutes.
Do stretch and folds for strength
Every 30 minutes for the next 2 hours, do four stretch and folds. Wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Turn the bowl and do this four times. This builds strength without hard kneading. Your dough will get smooth and soft after these folds.
Bulk fermentation time is very important
After the last stretch and fold, cover the dough and let it sit at room temperature for 8-12 hours. The dough should grow 50-70% bigger and look full of air bubbles. If your kitchen is cold, it may take longer. If it is very warm, check earlier.
Shaping and Adding the Cinnamon Magic
Prepare your cinnamon sugar mixture
In a small bowl mix 100 grams sugar with 15 grams cinnamon. Stir well so the cinnamon spreads evenly. This mixture will give the famous Cinnamon Toast Crunch taste. Set it aside until you need it.
Shape the dough into a tight ball
When the dough is ready, turn it out onto a lightly floured surface. Gently press out big air bubbles. Fold the edges to the center to make a ball. Flip it over so the smooth side is up. Cup your hands around it and pull it toward you to make the surface tight.
Let the dough rest after shaping
Cover the shaped dough with a towel and let it rest for 20 minutes. This rest relaxes the dough so it is easier to shape again. After 20 minutes the dough will be softer and ready for the final shape.
Final shaping and cinnamon coating
Flip the dough over so the smooth side is down. Brush the top with half of the melted butter. Sprinkle a thick layer of cinnamon sugar on top. Press it gently so it sticks. Flip the dough again, brush the new top with more butter, and cover with the rest of the cinnamon sugar. Press firmly.
Place in proofing basket
Line a proofing basket or bowl with a floured towel. Put the dough inside with the cinnamon side facing down. This way the topping will be on top when you flip it into the oven. Cover and let it rise for 2-4 hours until it looks puffy.
Baking for Perfect Crunch
Preheat oven and Dutch oven early
Turn your oven to 450 degrees Fahrenheit at least 45 minutes before baking. Put your Dutch oven with lid inside to get very hot. The hot pot creates steam that helps the bread rise high and get a nice crust.
Score the top carefully
When the dough is ready, turn it out onto parchment paper. The cinnamon side should now be on top. Use a sharp knife to make one long cut or a few small cuts. This helps the bread expand in the oven without cracking randomly.
Bake with steam first
Carefully put the dough with parchment into the hot Dutch oven. Put the lid back on. Bake for 25 minutes with the lid on. The lid traps steam and keeps the crust soft so the bread can rise well.
Finish baking for golden crunch
Take off the lid and bake for another 20-25 minutes. The bread should turn deep golden brown and the cinnamon sugar will get crispy. If it looks too dark, cover loosely with foil. The internal temperature should be 205-210 degrees Fahrenheit when done.
Cool completely before slicing
Take the bread out and put it on a wire rack. Let it cool for at least 2 hours. Cutting too soon makes the inside gummy. Waiting gives the best texture and lets the flavors settle.
Serving and Enjoying Your Bread
Best way to slice this special bread
Use a sharp serrated knife. Cut thick slices about 1 inch wide. Thick slices show the beautiful cinnamon crust and soft inside. Each slice looks like a piece of dessert.
Toast it for maximum crunch
Put slices in a toaster or under the broiler for 1-2 minutes. The cinnamon sugar gets even crunchier and smells like fresh cereal. This is the best way to eat it.
Topping ideas that taste amazing
Spread soft butter on warm slices. Add cream cheese for a nice tang. Some people like peanut butter with it. Honey or jam also works well. The bread is sweet so simple toppings taste best.
Breakfast ideas with this bread
Make French toast with thick slices. Use it for bread pudding. Serve it with yogurt and fruit for a fun breakfast. Kids love it plain after school too.
How to store the bread properly
Keep the bread in a paper bag at room temperature for 2-3 days. After that, slice and freeze in freezer bags. Toast frozen slices straight from the freezer. Do not store in plastic because it makes the crust soft.
Final Thoughts
Making Cinnamon Toast Crunch Sourdough Bread is fun and rewarding. The sweet crunchy topping mixed with tangy sourdough makes something truly special. Your family and friends will be surprised and happy when they try the first bite. This recipe is worth the time and effort because the result is so delicious. Bake it soon and enjoy every crunchy slice.
Cinnamon Toast Crunch Sourdough Bread
Ingredients
- 100 g active sourdough starter (fed 6-8 hours before)
- 350 g warm water (80-85°F)
- 500 g bread flour
- 10 g fine sea salt
- 100 g white granulated sugar (for topping)
- 15 g ground cinnamon (for topping)
- 60 g melted butter (for topping)
- 30 g crushed Cinnamon Toast Crunch cereal (optional, for extra crunch)
Tools You Need
- Kitchen scale
- Large mixing bowl
- Dough scraper or spatula
- Proofing basket or bowl
- Dutch oven (or baking stone + steam pan)
- Sharp knife or lame (for scoring)
- Parchment paper
- Wire cooling rack
Steps
Frequently Asked Questions (FAQs)
Is it necessary to use bread flour for this recipe?
Yes, bread flour is very important for this recipe. It has higher protein which helps make strong gluten. This strong gluten holds the big air holes inside the bread. The heavy cinnamon sugar topping needs good support or the bread can collapse. All-purpose flour may work but the texture will be softer and less open.
Can I make this bread without a Dutch oven?
Yes, you can bake without a Dutch oven. Use a baking stone or heavy tray preheated very hot. Put a pan of hot water in the bottom of the oven for steam during the first 25 minutes. The crust may not be as perfect but the bread will still taste great and have good crunch.
Do I need to use active sourdough starter for this bread?
Yes, you must use active and bubbly sourdough starter. The starter needs to be fed and at its strongest point. If the starter is weak or old, the dough will not rise well. The bread may stay dense and not have nice texture. Feed your starter 6-8 hours before starting.
Is it okay to add crushed cereal to the topping?
Yes, adding crushed Cinnamon Toast Crunch cereal is okay and makes it even better. Crush about 30 grams of cereal and mix with the cinnamon sugar. It gives extra crunch and real cereal taste. Do not add too much or it may burn during baking.
Can I make this bread sweeter?
Yes, you can make it sweeter if you like. Add 20 more grams of sugar to the topping mixture. You can also brush extra melted butter before adding more cinnamon sugar. But remember the original cereal is quite sweet already so a little extra is usually enough.
Do I have to wait 2 hours before slicing the bread?
Yes, waiting at least 2 hours is very important. Hot bread has steam inside. Cutting early lets steam escape fast and makes the crumb gummy. Waiting lets the steam settle and the texture become perfect. The flavor also improves while cooling.
Is it possible to make this recipe with whole wheat flour?
Yes, you can replace up to 100 grams of bread flour with whole wheat flour. More whole wheat makes the bread heavier and denser. The cinnamon topping still works well but the inside will be more hearty. Start with small amount if you are new to sourdough.
Can children help make this cinnamon sourdough bread?
Yes, children can help with many parts. They love mixing the cinnamon sugar and brushing butter. They can also press the topping on. Shaping and scoring are better for adults but kids can watch and learn. It is a fun family activity in the kitchen.
