This warm and fluffy Cinnamon Sugar Swirl Sourdough Bread is like a hug for your taste buds! The sweet cinnamon filling swirls delightfully through the soft bread, making it perfect for breakfast or a snack.
I love to enjoy this bread fresh with a pat of butter melting on top. It truly makes my mornings extra cozy! Plus, making it from scratch makes me feel like a baking superstar! 😄
Key Ingredients & Substitutions
Bread Flour: This recipe relies on bread flour for its high protein content, giving the bread structure and chewiness. If you don’t have it, all-purpose flour can work, but the texture might be a bit softer.
Sourdough Starter: An active starter is essential for the bread’s rise and flavor. If you’re new to this, many people use a store-bought starter for convenience, or you can swap in a commercial yeast by using about 1 tsp if you’re in a pinch.
Cinnamon: Ground cinnamon is the star of the swirl. If you want to change things up, you could try nutmeg or cardamom for a different spice profile. However, I love cinnamon for its warm flavor!
Granulated Sugar: This sweetens the filling and balances the flavors. If you prefer a healthier alternative, brown sugar can add a lovely caramel note. Alternatively, maple sugar is a unique choice.
Unsalted Butter: This is brushed onto the dough to help the cinnamon mixture stick. If you’re dairy-free, you can substitute with melted coconut oil or vegan butter.
How Do I Get That Perfect Swirl Without A Mess?
Creating a beautiful cinnamon sugar swirl is all about the technique! Start by rolling the dough gently into a rectangle that’s not too thick, as this helps keep the swirl tight.
- Brush the dough evenly with melted butter—it helps hold the filling in place.
- Sprinkle the cinnamon sugar mixture evenly, avoiding clumps for a smooth roll.
- For the roll, start from one long edge and roll tightly, pinching the seam to seal. A tight roll ensures your swirl is nicely defined.
- During proofing, placing the seam side down helps the dough keep its shape.
With a little practice, you’ll achieve a gorgeous swirl every time! Enjoy the aroma that fills your kitchen—it’s the best part of baking!
Cinnamon Sugar Swirl Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter (100% hydration)
- 10g salt
For the Cinnamon Sugar Filling:
- 50g granulated sugar
- 2 tablespoons ground cinnamon
For Assembly:
- 2 tablespoons unsalted butter, melted (for brushing)
- Additional flour for dusting
How Much Time Will You Need?
This delightful recipe will take about 5-6 hours from start to finish. You’ll spend time mixing, fermenting, and shaping the dough, along with baking and cooling. The wait is worth it—once it’s done, you’ll have a beautiful loaf to enjoy!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large bowl, combine the bread flour, water, and sourdough starter. Mix everything together until just combined. Cover the bowl with a damp cloth or plastic wrap and let it sit (this process is called autolyse) for 30-45 minutes to help the flour absorb the water.
2. Adding Salt:
After the autolyse period, sprinkle the salt over the top of the dough. With clean hands, fold the dough over itself several times until the salt is evenly mixed in. It may feel a little sticky—that’s okay!
3. Bulk Fermentation:
Let the dough rise at room temperature for about 4 hours. During the first 2 hours, make sure to do 3 to 4 sets of stretch and folds every 30 minutes. This means gently pulling the dough from one side and folding it over itself to develop gluten.
4. Preparing the Cinnamon Sugar Filling:
While the dough is fermenting, combine the granulated sugar and ground cinnamon in a small bowl. This mixture will create the delicious filling for our swirl!
5. Shaping and Adding the Swirl:
Once the dough has fermented, turn it out onto a lightly floured surface. Gently shape it into a rectangle, making sure to handle it softly to keep the air bubbles intact. Brush the whole surface with melted butter, then evenly sprinkle the cinnamon sugar mixture over the buttered dough. Starting from one long edge, carefully roll the dough into a log shape, pinching the seam closed as you go.
6. Proofing the Dough:
Place the rolled dough seam side down into a well-floured banneton or a bowl lined with a floured kitchen towel. Cover it with a cloth and let it proof for 2-4 hours at room temperature. If you’d like a slower fermentation for richer flavor, you can also cover it and place it in the refrigerator overnight.
7. Preheating the Oven:
About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. This helps create a hot environment for your bread to rise in the oven.
8. Baking the Bread:
When you’re ready to bake, gently transfer the dough onto a piece of parchment paper. Use a sharp blade to score the top of the loaf—this allows steam to escape and helps with rising. Carefully lift the dough with the parchment and place it into the hot Dutch oven. Cover it with the lid and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown and crisp.
9. Cooling the Bread:
Once baked, use tongs or oven mitts to transfer the bread to a wire rack. Let it cool completely before slicing—this helps set the crumb and allows for better texture when you cut into it.
Enjoy your delicious cinnamon sugar swirl sourdough bread warm, toasted with a pat of butter, or just on its own. Each slice will reveal a beautiful swirl of cinnamon goodness!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but your loaf may turn out slightly softer and less chewy than if you use bread flour. Bread flour has a higher protein content, which delivers a better structure and texture.
How Do I Know When My Sourdough Starter is Active Enough?
Your sourdough starter should be bubbly and doubled in size after feeding, ideally within 4-6 hours. You can perform the “float test” by dropping a spoonful of the starter in water; if it floats, it’s ready to use!
Can I Make This Recipe in Advance?
Absolutely! You can prepare the dough the night before and let it proof in the refrigerator overnight. This slow fermentation adds incredible flavor to the bread. Just be sure to let it come to room temperature before baking for best results.
What’s the Best Way to Store Leftover Bread?
To store leftover cinnamon sugar swirl sourdough bread, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, slice the loaf and freeze it, wrapping each slice individually for easy access.
