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The Ultimate Sourdough Cinnamon Swirl Bread

A close-up of a thick slice of sourdough cinnamon bread showing beautiful dark cinnamon swirls in the light dough.
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Make a sweet, tangy sourdough cinnamon swirl loaf using your active starter. This recipe provides clear steps for an enriched dough and a flavorful ribbon filling.

Ingredients

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  • 100g active sourdough starter (fed 1:2:2 ratio, peaked)
  • 350g bread flour
  • 50g whole wheat flour
  • 75g granulated sugar
  • 1 large egg, room temperature
  • 60g whole milk, room temperature
  • 50g unsalted butter, softened
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • For the Filling: 100g unsalted butter, softened
  • 150g packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Glaze (Optional): 100g powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Mix Dough: In a large bowl, combine the active starter, bread flour, whole wheat flour, granulated sugar, egg, milk, and vanilla extract. Mix until a shaggy dough forms. Let it rest, covered, for 30 minutes (autolyse).
  2. Add Salt and Butter: Sprinkle the salt over the dough. Begin kneading. Gradually add the softened butter, a small piece at a time, incorporating it fully before adding the next piece. Knead until the dough is smooth and passes the windowpane test, about 10-15 minutes by hand or 8-10 minutes in a stand mixer.
  3. Bulk Fermentation: Place the dough in a lightly oiled bowl. Cover and let it bulk ferment in a warm place for 3 to 5 hours, or until it has increased in volume by about 50%. Perform one set of stretch and folds halfway through the bulk fermentation.
  4. Prepare Filling: While the dough ferments, mix the softened butter, brown sugar, and cinnamon together until smooth. Set aside.
  5. Shape the Loaf: Gently turn the dough out onto a lightly floured surface. Roll or pat the dough into a large rectangle, approximately 10 by 16 inches.
  6. Spread Filling: Spread the cinnamon-butter mixture evenly over the entire surface of the dough, leaving a small half-inch border along one long edge clean.
  7. Roll and Seal: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed firmly.
  8. Proofing: Place the log, seam-side down, into a greased 9×5 inch loaf pan. Cover the pan loosely with plastic wrap or a damp towel. Let it proof at room temperature for 1 to 2 hours, or until it looks puffy and has increased in size by about 75%. It should not quite double.
  9. Bake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) about 20 minutes before baking. Bake for 35 to 45 minutes, or until the top is golden brown and the internal temperature reaches 200-205 degrees Fahrenheit (93-96 degrees Celsius). If the top browns too quickly, loosely tent it with foil.
  10. Cool: Remove the bread from the oven and immediately turn it out onto a wire rack to cool completely before slicing.
  11. Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled loaf.

Notes

  • Use a sourdough starter that is active and bubbly for the best rise in this enriched dough.
  • For a tighter swirl, chill the dough briefly after rolling it out before spreading the filling.
  • If you prefer a less tangy flavor, use a starter that has been fed 12 hours prior to mixing, rather than one at its absolute peak.

Nutrition

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