Why You’ll Love This Recipe

• Soft, fluffy sourdough crumb
• Beautiful cinnamon sugar swirls
• Naturally fermented for incredible flavor
• Less sweet than traditional cinnamon rolls
• Perfect for toast and French toast
• Great make-ahead breakfast bread
• Optional cream cheese glaze

Recipe Information

Yield: 1 large loaf

Prep Time: 45 minutes

Bulk Fermentation: 4–6 hours

Cold Proof: 8–12 hours

Bake Time: 40–45 minutes

Total Time: 14–24 hours

Difficulty: Intermediate

Ingredients

For the Dough

• 500g bread flour
• 350g water
• 100g active sourdough starter
• 10g sea salt
• 40g granulated sugar
• 50g unsalted butter, softened
• 1 teaspoon vanilla extract

Cinnamon Filling

• 150g brown sugar
• 2 tablespoons ground cinnamon
• 50g unsalted butter, softened

Optional Cream Cheese Glaze

• 115g (4 oz) cream cheese, softened
• 60g powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk

Equipment Needed

• Mixing bowl
• Kitchen scale
• Dough scraper
• Rolling pin
• Banneton or proofing basket
• Dutch oven
• Cooling rack

Step 1: Prepare Your Starter

Feed your sourdough starter 4–8 hours before baking.

The starter should be:

• Active and bubbly
• Doubled in size
• Passing the float test

A strong starter ensures a light, airy loaf.

Step 2: Mix the Dough

In a large bowl combine:

• Bread flour
• Water
• Active starter
• Sugar
• Vanilla extract

Mix until a shaggy dough forms.

Cover and let rest for 30–45 minutes.

This autolyse period improves gluten development.

Step 3: Add Salt and Butter

Add:

• Sea salt
• Softened butter

Mix thoroughly until fully incorporated.

The dough will become smoother and more elastic.

Cover and rest for 30 minutes.

Step 4: Stretch and Fold

Perform 4 sets of stretch-and-folds over 2 hours.

Every 30 minutes:

1. Stretch one side of the dough upward.
2. Fold over itself.
3. Rotate the bowl.
4. Repeat four times.

The dough should become stronger after each set.

Step 5: Bulk Fermentation

Allow the dough to ferment at room temperature.

Fermentation Guide

The dough should increase by about 50%.

Look for bubbles and a slightly domed surface.

Step 6: Make the Cinnamon Filling

In a small bowl combine:

• Brown sugar
• Cinnamon

Mix well.

Set aside.

Have softened butter ready for spreading.

Step 7: Shape and Fill the Dough

Turn dough onto a lightly floured surface.

Gently stretch or roll into a rectangle approximately:

12 x 18 inches (30 x 45 cm)

Spread softened butter evenly over the dough.

Sprinkle the cinnamon-sugar mixture across the entire surface.

Leave a small border around the edges.

Step 8: Roll the Dough

Starting from the long side:

Roll tightly into a log.

Pinch the seam closed.

This creates the beautiful cinnamon swirl inside the loaf.

Step 9: Final Shaping

Gently shape the rolled dough into a round boule or oval batard.

Avoid squeezing too tightly, which can force out the filling.

Place seam-side up into a floured banneton.

Step 10: Cold Proof

Cover and refrigerate overnight.

Recommended Proof Time

• Minimum: 8 hours
• Ideal: 12 hours
• Maximum: 16 hours

Cold fermentation develops flavor and makes the dough easier to handle.

Step 11: Preheat the Oven

Place a Dutch oven in the oven.

Preheat to:

475°F (245°C)

Allow the Dutch oven to heat for at least 45 minutes.

Step 12: Score the Dough

Turn dough onto parchment paper.

Use a sharp blade to score the surface.

A single slash works best.

Avoid overly decorative scoring because of the cinnamon filling.

Step 13: Bake

Transfer loaf into the hot Dutch oven.

Bake:

Covered

20 minutes at 475°F (245°C)

Uncovered

20–25 minutes at 450°F (232°C)

The loaf should become deep golden brown with caramelized edges.

Internal temperature should reach:

205–210°F (96–99°C)

Step 14: Cool

Transfer to a cooling rack.

Allow to cool completely for at least 1–2 hours.

This helps the crumb set and prevents gumminess.

Optional Cream Cheese Glaze

While the bread cools, whisk together:

• Cream cheese
• Powdered sugar
• Vanilla
• Milk

Mix until smooth.

Drizzle over cooled bread before serving.

Serving Suggestions

This bread is delicious:

• Toasted with butter
• Drizzled with cream cheese icing
• Served with coffee or tea
• Used for French toast
• Made into sweet breakfast sandwiches
• Enjoyed warm straight from the oven

Storage Instructions

Room Temperature

Store covered for 3–4 days.

Refrigerator

Up to 1 week.

Freezer

Slice and freeze for up to 3 months.

Tips for Success

• Use fresh cinnamon for the strongest flavor.
• Don’t overfill the loaf or the swirl may separate.
• Keep the roll tight to create beautiful spirals.
• A cold proof improves flavor and structure.
• Let the bread cool completely before slicing.

Recipe Summary

Cinnamon Roll Sourdough Bread is a sweet artisan loaf featuring a soft sourdough crumb swirled with buttery cinnamon sugar and baked until golden brown. With its beautiful spiral pattern, warm cinnamon aroma, and optional cream cheese glaze, this bread delivers all the flavors of a classic cinnamon roll in an easy-to-slice sourdough loaf that’s perfect for breakfast, brunch, or dessert.