Croissant Cinnamon Bread

 

There’s something almost magical about the slow process of sourdough—especially when it meets rich, buttery layers and a swirl of cinnamon sugar. This loaf is the kind of bake that fills your kitchen with warmth and makes the wait completely worth it. Think soft, tender crumb, ribbons of sweet spice, and those irresistible flaky layers from the grated butter.

Here’s how to bring it all together.

✨ Buttery Cinnamon Sugar Sourdough Bread

Ingredients

For the Dough:

1 cup (227g) active sourdough starter (fed the night before)

3 cups (420g) bread flour

½ cup (70g) all-purpose flour

¼ cup (48g) sugar

4 large eggs

1½ teaspoons (8g) salt

½ cup (122g) milk

2 sticks butter, softened

For the Butter Layers & Filling:

3 cups grated frozen butter (keep 1½ cups in the freezer for later steps)

1½ cups brown sugar

2 tablespoons cinnamon

In a small bowl, mix together the brown sugar and cinnamon. Set aside.

🍞 Instructions

1. Prepare the Dough

Start by feeding your sourdough starter the night before so it’s bubbly and active by morning.

In a large mixing bowl, combine the starter, flours, sugar, eggs, salt, milk, and softened butter. Using a dough hook, knead for about 15 minutes until the dough is smooth and elastic.

Cover the bowl with plastic wrap and a towel, then let it rest at room temperature for about 8 hours. This long rise develops flavor and structure.

2. First Butter Fold

Lightly flour your work surface and turn out the dough. Gently stretch it into a large rectangle.

Sprinkle 1 cup of grated frozen butter over the surface. Fold one side of the dough toward the center (like folding a book), then sprinkle ¼ cup more butter over the folded section. Fold the opposite side over the top, add another ¼ cup butter, and finish with a lengthwise fold.

Place the dough into a greased bowl, cover, and refrigerate overnight.

3. Shape & Fill

The next morning, transfer the chilled dough to a floured surface and roll it into a square.

Sprinkle 1 cup grated frozen butter evenly over the dough, followed by a generous layer of the cinnamon sugar mixture.

Fold the dough again (book fold style), adding more butter and cinnamon sugar between layers for that rich, laminated effect.

Shape the dough into loaves and place into greased pans or a Dutch oven setup. Let the dough rest at room temperature for a few hours until slightly puffed.

4. Bake to Perfection

Preheat your oven to 450°F.

Bake the bread covered for 60 minutes. Then remove the lid, reduce the temperature to 400°F, and bake for an additional 30 minutes, or until the internal temperature reaches 200°F.

💛 Final Thoughts

This bread is a labor of love, but every step builds toward something truly special. The combination of tangy sourdough, sweet cinnamon sugar, and buttery layers creates a loaf that feels like a cross between a classic bread and a decadent pastry.

Here is the original recipe for just the bread dough.

https://www.farmhouseonboone.com/sourdough-brioche/#wprm-recipe-container-35112

This would make great hamburger and hotdog buns.

Cherry Pecan Banana Bread

 There’s something about overripe bananas sitting on the counter that just begs to be turned into something cozy and comforting—and this banana bread does exactly that, with a sweet,  twist from cherries and a buttery crunch from pecans. It’s the kind of recipe that fills your kitchen with that warm, bakery-style smell and makes it very hard to wait for a slice.

🍌 Cherry Pecan Banana Bread

This loaf is incredibly moist thanks to plenty of mashed bananas, with little bursts of cherry in every bite and a nutty richness that takes it over the top. Perfect for breakfast, an afternoon treat, or even a simple dessert.

2 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

¾ cup brown sugar

½ cup butter, softened

2 large eggs, beaten

2 ⅓ cups mashed overripe bananas (about 4–5 bananas)

1 cup cherries, drained and chopped ( I used Amarena Wild Cherries, use what you have.

1 cup chopped pecans

Instructions

Preheat your oven to 350°F and grease a standard loaf pan (or line it with parchment paper for easy removal).

Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream the butter and sugar. In a large bowl, beat the softened butter and brown sugar together until smooth and creamy.

Add the eggs and bananas. Stir in the beaten eggs, then mix in the mashed bananas until fully combined. The batter may look a little lumpy—that’s perfectly fine.

Combine wet and dry. Gradually add the dry ingredients into the banana mixture, stirring just until everything is incorporated. Avoid overmixing to keep the bread tender.

Fold in the extras. Gently fold in the chopped cherries and pecans, making sure they’re evenly distributed throughout the batter.

Bake. Pour the batter into your prepared loaf pan and smooth the top. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and enjoy. Let the bread cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

✨ Tips for the Best Banana Bread

The riper the bananas, the better—think deep brown spots and super soft.

If your cherries are very juicy, pat them dry to avoid extra moisture in the loaf.

For an extra indulgent touch, sprinkle a little brown sugar on top before baking for a lightly caramelized crust.

Slice it thick, serve it warm, and if you’re feeling extra indulgent, add a little butter on top while it’s still slightly warm—it melts right in and makes every bite even better.