Ingredients
For the Dough
- 100g active sourdough starter
- 350g warm water
- 500g bread flour
- 10g fine sea salt
- 30g granulated sugar
- 30g unsalted butter, softened
For the Cinnamon Filling
- 120g brown sugar
- 2 tablespoons ground cinnamon
- 30g unsalted butter, melted
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until mostly dissolved.
Add bread flour and sugar. Mix until a shaggy dough forms.
Cover and let rest for 30 minutes.
Add salt and softened butter. Knead until incorporated and the dough becomes smooth.
Step 2: Stretch and Fold
Perform a series of stretch-and-folds every 30 minutes for the next 2 hours.
To do this:
- Grab one side of the dough.
- Stretch it upward gently.
- Fold it over the center.
- Rotate the bowl and repeat on all four sides.
Repeat 4 sets total.
The dough should become stronger and more elastic after each fold.
Step 3: Bulk Fermentation
Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours or until noticeably puffy and increased in size by about 50%.
The dough should feel airy and light.
Step 4: Prepare the Cinnamon Filling
In a small bowl, mix together:
- Brown sugar
- Ground cinnamon
Set aside.
Step 5: Shape and Fill
Turn the dough onto a lightly floured surface.
Gently stretch it into a large rectangle approximately 12 x 16 inches.
Brush the entire surface with melted butter.
Evenly sprinkle the cinnamon-sugar mixture over the dough, leaving a small border around the edges.
Starting from the short side, tightly roll the dough into a log.
Pinch the seam closed.
Carefully shape the log into a round or oval loaf while keeping the cinnamon layers intact.
Step 6: Final Proof
Place the shaped dough seam-side up in a well-floured banneton basket or bowl lined with a floured towel.
Cover and refrigerate overnight for 12–16 hours.
This cold proof develops flavor and helps maintain the swirl pattern.
Step 7: Preheat the Oven
Place a Dutch oven inside your oven.
Preheat to 250°C (480°F) for at least 45 minutes.
A thoroughly heated Dutch oven creates steam and promotes excellent oven spring.
Step 8: Score the Loaf
Remove the dough from the refrigerator.
Turn it onto parchment paper.
Using a bread lame or sharp razor blade, score one long slash across the top.
Avoid cutting too deeply into the cinnamon layers.
Step 9: Bake
Carefully transfer the dough into the hot Dutch oven.
Cover and bake for 20 minutes.
Reduce the temperature to 230°C (450°F).
Remove the lid and continue baking for 20–25 minutes until deep golden brown.
The loaf should sound hollow when tapped on the bottom.
Step 10: Cool
Transfer the bread to a cooling rack.
Allow it to cool completely for at least 1–2 hours before slicing.
This ensures the crumb sets properly and prevents a gummy texture.
Optional Vanilla Glaze
Whisk together:
- Powdered sugar
- Milk
- Vanilla extract
Drizzle over the cooled loaf before serving for a cinnamon-roll-inspired finish.
Tips for Success
Use an Active Starter
A bubbly, recently fed starter will provide the best rise and flavor.
Roll Tightly
A tight roll helps create beautiful cinnamon swirls throughout the loaf.
Avoid Excess Filling
Too much cinnamon sugar can create gaps in the bread structure.
Refrigerate Overnight
Cold proofing improves flavor and makes scoring easier.
Cool Before Slicing
Fresh bread continues cooking internally as it cools.
Storage
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze slices for up to 3 months.
- Toast leftover slices for an incredible cinnamon-roll flavor.
Nutrition Information (Approximate Per Slice)
- Calories: 240
- Carbohydrates: 42g
- Protein: 6g
- Fat: 6g
- Sugar: 12g
- Fiber: 2g
- Sodium: 210mg
