Sourdough Cinnamon Swirl Bread
Transform your baking routine with this irresistible sourdough cinnamon swirl bread—a delightful fusion of tangy sourdough and warm, spiced sweetness. This recipe combines the natural complexity of an active sourdough starter with a luscious cinnamon-sugar filling, creating a tender, aromatic loaf with beautiful swirls in every slice. Perfectly balanced with a touch of softened butter for richness, this bread is baked to golden perfection and finished with a buttery sheen for a soft crust. Whether you enjoy it fresh with a pat of butter, toast it for breakfast, or savor it as an afternoon treat, this homemade sourdough bread is a showstopper that’s as satisfying to make as it is to eat. Ideal for sourdough enthusiasts and cinnamon lovers alike, this recipe strikes the perfect balance between rustic charm and indulgent comfort.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 240 milliliters Warm water
- 400 grams All-purpose flour
- 8 grams Salt
- 20 grams Granulated sugar
- 30 grams Unsalted butter (softened)
- 50 grams Brown sugar
- 2 tablespoons Ground cinnamon
- 15 grams Unsalted butter (for brushing)
Instructions
In a large mixing bowl, combine the sourdough starter, warm water, and granulated sugar. Stir until the starter dissolves.
Add the all-purpose flour and salt. Mix until a rough dough forms.
Add the softened butter and knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 6 minutes.
Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rest at room temperature for 4-6 hours, or until it doubles in size.
In a small bowl, mix together the brown sugar and ground cinnamon for the filling.
Once the dough has risen, gently punch it down and roll it out on a lightly floured surface into a rectangle approximately 10x14 inches.
Brush the surface of the dough with melted butter and evenly sprinkle the cinnamon-sugar mixture on top, leaving a 1-inch border on the edges.
Starting from one of the shorter edges, roll the dough tightly into a log. Pinch the seam and edges to seal.
Place the rolled dough seam-side down into a greased 9x5-inch loaf pan. Cover the pan loosely with plastic wrap or a towel and let the dough proof again for 2-3 hours, or until it rises just above the edge of the pan.
Preheat your oven to 190°C (375°F).
Bake the bread for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 91°C (195°F).
Remove the bread from the oven and brush the top with melted butter for a soft and shiny crust.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 349.8 g | 127% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 21.2 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 226 mg | 17% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
