Cinnamon Honey Butter Sourdough Bread

Flaky, buttery, and oh-so-delicious—this loaf gives Texas Roadhouse rolls a run for their money!

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Proofing Time: 20 hours
Total Time: 21 hours

Equipment

  • Bread pan

  • Kitchen scale

  • Banneton proofing basket set

  • Dutch oven

Ingredients

Sourdough Bread Dough

  • 500 grams bread flour (approx. 3 ½ cups)

  • 350 grams water (approx. 1 ½ cups)

  • 50 grams active sourdough starter (approx. ¼ cup)

  • 50 grams sugar (approx. ¼ cup)

  • 10 grams salt (approx. 1 ½ tsp)

Cinnamon Honey Butter Filling

  • 114 grams butter (½ cup or 1 stick)

  • 15 grams honey (1 tablespoon)

  • 30 grams powdered sugar (¼ cup)

  • 2 grams cinnamon (1 teaspoon)

  • 9 grams flour (1 tablespoon)

Instructions

  1. Mix the Dough:
    In a large bowl, combine bread flour, water, active starter, sugar, and salt until a shaggy dough forms.

  2. Bulk Fermentation:
    Cover and let the dough rest at room temperature. After 30 minutes, perform a stretch and fold. Repeat 1–2 more times at 30-minute intervals if time allows. Let the dough sit covered at room temperature (below 72°F) for 10–14 hours, or until it has risen by 75%.

  3. Make the Filling:
    In a small bowl, mix together butter, honey, powdered sugar, cinnamon, and flour to create the cinnamon honey butter.

  4. Shape the Dough:
    On an unfloured surface, gently stretch the dough into a chubby rectangle. Spread half the cinnamon honey butter over it. Fold the dough into a trifold and stack the layers. Add the remaining butter on top, then roll up the dough. Pinch the sides to seal and place in a floured proofing basket.

  5. Cold Proof:
    Cover and refrigerate the dough for at least 8 hours (longer if preferred) before baking.

  6. Bake the Bread:
    Preheat the oven and Dutch oven to 450°F. When ready, score the loaf and bake covered for 25 minutes, then uncovered for 10–15 minutes until golden brown.

  7. Cool & Serve:
    Remove the bread from the Dutch oven and place it on a wire rack to cool.

  8. Optional Second Batch of Butter:
    Make a second batch of the cinnamon honey butter without the flour to serve with the finished bread.

Notes

  • If butter starts leaking out during shaping, stop and place the dough directly in the basket. Let it rest 10–15 minutes before trying to patch it up.

  • Place a heavy baking sheet on the rack below your bread (not directly underneath) to prevent burning the bottom crust.