Sourdough Cinnamon Swirl Bread – A Perfect Breakfast Loaf
on Nov 13, 2024
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Sourdough cinnamon swirl bread combines the warm, comforting flavors of cinnamon rolls with a simpler approach that requires less rolling and shaping. This loaf is perfect for breakfast or as a sweet snack, whether sliced warm with butter or toasted with an extra sprinkle of cinnamon and sugar.
Do you know how some recipes just click with you? This one took me a few tries to get right, but when that heavenly cinnamon aroma fills your kitchen, it’s pure magic.
I remember my first attempt years ago – I was so excited about my bubbly starter that I rushed the process and ended up with what I lovingly call my “cinnamon crater bread.” The filling had created these massive gaps because I hadn’t rolled it tight enough. Hey, we all start somewhere, right?
Fast forward lots of sourdough bread recipes, and I feel that I’ve perfected this one and am ready to share!
Melissa’s Tip: If you’re serving this for breakfast, slice it the night before and store the slices in an airtight container. Then in the morning, just pop them in the toaster – the way the sugar caramelizes slightly on the edges is absolutely divine. Trust me, your family will think you’re some kind of breakfast wizard!
Table of Contents
Why You’ll Love This Sourdough Cinnamon Swirl Bread Recipe
- It’s Basically Two Treats in One: The magic of this recipe is how it combines the complex, tangy flavor of sourdough with the cozy sweetness of a cinnamon roll. You’re getting that amazing artisan bread experience but with a sweet, indulgent twist. Plus, the long fermentation helps develop a depth of flavor you just can’t get with regular yeasted bread.
- Perfect for Beginner Sourdough Bakers: Unlike some super technical sourdough recipes, this one is pretty forgiving. You don’t need fancy equipment or techniques – just a loaf pan and some basic ingredients. The shaping is also simple, making it an ideal “confidence builder” if you’re just starting their sourdough journey.
- Incredible Bang for Your Buck: Let’s be real – a good loaf of artisan sourdough at a fancy bakery can cost $8-10, and specialty breakfast bread even more. This recipe uses simple pantry staples (flour, sugar, cinnamon) and your sourdough starter to create something that would easily sell for $12+ at a boutique bakery. Plus, it makes awesome French toast the next day (if it lasts that long!).
🍞🥖 New to sourdough? Find out how to make your own sourdough starter here, find my most popular and basic bread recipe here, and search the sourdough archive here.
Recipe Ingredients
- Bubbly active sourdough starter
- Water
- Sugar
- Light oil
- Whole wheat flour
- All-purpose flour
- Fine sea salt
- Sugar & cinnamon for the filling
See the recipe card below for full information on ingredients and quantities.
How to Make Sourdough Cinnamon Swirl Bread
Step 1: Combine the starter and water in a medium bowl until mixed well. Add sugar, oil, whole wheat flour, all-purpose flour, and salt, then stir until the dough forms. Cover with a damp towel and let it rest for 1 hour.
Step 2: Perform a “stretch and fold” technique to strengthen the dough: pull the dough’s edges toward the center, working around the bowl for about a minute until it forms a smooth ball. Cover again and let rest at room temperature for 8-12 hours, allowing the dough to rise and develop flavor.
Step 3: Grease an 8×3-inch loaf pan. Turn the dough onto a floured surface, press it into a 9×12-inch rectangle, and sprinkle evenly with cinnamon and sugar. Roll from the shorter (9-inch) edge, tucking in the ends, and place in the loaf pan. Cover and allow the loaf to rise for 1-3 hours or until it reaches about ½ inch above the pan’s rim.
Step 4: Preheat the oven to 375°F (190°C) and bake for 40-45 minutes, until golden brown. Let the loaf rest in the pan for 5 minutes, then transfer to a wire rack to cool for at least 1 hour.
Recipe FAQs
Bulk fermentation is complete when the dough has expanded noticeably and feels light and airy. If it has doubled in size and looks bubbly, it’s ready for the next step.
Yes, though a slightly smaller pan (8×3 inches) encourages a taller loaf. A 9×5 pan will work, but the bread may not dome as much.
Store in an airtight plastic bag at room temperature for 3 days or in the fridge for about a week. Freezing is also an option if you won’t finish it right away.
Feel free to increase the filling sugar by 10-20 grams for a richer cinnamon swirl or add a drizzle of glaze on top after baking. You can make a simple glaze by combining a little powdered sugar and milk together!
Expert Tips
- Adjust for Room Temperature: Rising times depend on temperature. The dough may be ready sooner in warmer rooms, while cooler spaces could require closer to the 12-hour mark.
- Cooling for Best Slicing: Allow the bread to cool completely before slicing. This helps the bread maintain its structure, making each slice more cohesive.
- Additions: For a fun twist, add 50-75g of chocolate chips to the cinnamon-sugar layer. It adds richness and a touch of decadence to each bite.
Freezer-Friendly Breakfast Solution
This bread freezes beautifully, so you can make a loaf or two and slice it before freezing.
Pop the frozen slices straight into the toaster whenever you want an amazing breakfast or snack.
It’s like having a gourmet bakery in your freezer! The cinnamon sugar gets all caramelized when you toast it – absolutely divine.
Other Sourdough Breads To Try
These are some of my other dare-I-say amazing sourdough recipes that have become family favorites!
- No Knead Sourdough Bread {Easy Beginner’s Recipe}
- Soft Sandwich Loaf Sourdough Bread
- Fluffy Sourdough Rolls
- Sourdough Baguettes
- Sourdough Hamburger Buns
More Homemade Bread Recipes to Consider
Muffin Recipes
Spice Up Your Morning With Gingerbread Muffins
Pancake Recipes
Stack ‘Em High: Golden Cornbread Pancakes
Cornbread Recipes
The Best Gluten Free Cornbread Recipe (Easy & Moist!)
Cornbread Recipes
Easy Jalapeño Cornbread Recipe – Ready in 30 Minutes!
Sourdough Cinnamon Swirl Bread
Ingredients
- 1/3 cup bubbly active sourdough starter, (75 g)
- 1 1/4 cup water, (300 g)
- 1 tablespoon sugar, (15 g)
- 1 tablespoon light oil, (15 g)
- 1/3 cup whole wheat flour, (50 g)
- 3 1/2 cups all-purpose flour, (450 g)
- 1 1/2 teaspoons fine sea salt, (10 g)
- 1/4 cup sugar (for filling), (50 g)
- 2 teaspoons cinnamon (for filling), (6 g)
Instructions
- Combine the starter and water in a medium bowl until well mixed. Add sugar, oil, whole wheat flour, all-purpose flour, and salt, then stir until the dough forms.
- Cover with a damp towel and let it rest for 1 hour. Perform a “stretch and fold” technique to strengthen the dough: pull the dough’s edges toward the center, working around the bowl for about a minute until it forms a smooth ball.
- Cover again and let rest at room temperature for 8-12 hours, allowing the dough to rise and develop flavor.
- Grease an 8×3-inch loaf pan. Turn the dough onto a floured surface, press it into a 9×12-inch rectangle, and sprinkle evenly with cinnamon and sugar. Roll from the shorter (9-inch) edge, tucking in the ends, and place in the loaf pan.
- Cover and allow the loaf to rise for 1-3 hours or until it reaches about ½ inch above the pan’s rim.
- Preheat the oven to 375°F (190°C) and bake for 40-45 minutes, until golden brown. Let the loaf rest in the pan for 5 minutes, then transfer to a wire rack to cool for at least 1 hour.
Notes
- Rising times depend on temperature. In warmer rooms, the dough may be ready sooner, while cooler spaces could require closer to the 12-hour mark.
- Allow the bread to cool completely before slicing.
- My kids LOVE it when I make French toast from this bread the next day!
- Increase the filling sugar by 10-20 grams for a richer cinnamon swirl, or add a drizzle of glaze on top after baking if you like sweeter bread.
