Print

Sourdough Cinnamon Swirl Bread

A thick, beautifully swirled slice of sourdough cinnamon swirl bread resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting, homemade sourdough loaf featuring a rich, sweet cinnamon swirl, perfect for breakfast or a snack.

Ingredients

Scale
  • 100g active sourdough starter (fed 4–6 hours prior)
  • 350g warm water (about 90°F)
  • 500g bread flour
  • 10g fine sea salt
  • 50g granulated sugar
  • 50g unsalted butter, softened
  • 1 large egg
  • For the Filling:
  • 150g packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 100g unsalted butter, softened

Instructions

  1. Feed your sourdough starter until it is bubbly and has at least doubled in size.
  2. In a large bowl, mix the active starter, warm water, bread flour, salt, granulated sugar, softened butter, and egg until just combined. This is the autolyse stage. Cover and let rest for 30 minutes.
  3. Perform four sets of stretch and folds, spaced 30 minutes apart, to develop the dough structure.
  4. After the final fold, let the dough rest, covered, at room temperature for 1 to 2 hours, or until it has increased in volume by about 30%.
  5. Prepare the filling: In a small bowl, mix the brown sugar and cinnamon thoroughly.
  6. Gently turn the dough out onto a lightly floured surface. Roll or pat the dough into a rough 10×14 inch rectangle.
  7. Spread the 100g of softened butter evenly over the dough surface, leaving a small half-inch border on one long edge.
  8. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
  9. Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed.
  10. Gently stretch the log slightly to fit a greased 9×5 inch loaf pan. Place the log seam-side down in the pan.
  11. Cover the pan loosely with plastic wrap or a damp towel. Allow the dough to proof at room temperature for 1 to 3 hours, or until it has nearly doubled and passes the poke test (a gentle poke leaves an indentation that slowly springs back).
  12. Preheat your oven to 375°F (190°C).
  13. Bake the loaf for 35 to 45 minutes. If the top browns too quickly, loosely tent it with aluminum foil for the remainder of the baking time. The internal temperature should reach 200-205°F (93-96°C).
  14. Remove the bread from the pan immediately after baking and cool completely on a wire rack before slicing to set the crumb.

Notes

  • For a less sour flavor, use a starter that was fed 6-8 hours before mixing, rather than one at its peak activity.
  • If you prefer a very distinct swirl, chill the dough for 30 minutes after the first bulk fermentation before rolling out for the filling application.
  • To achieve a soft crust, brush the top of the loaf with melted butter immediately after removing it from the oven.

Nutrition

Find it online: https://cookingbycarla.com/sourdough-cinnamon-swirl-bread-recipe/