Why You’ll Love This Recipe

• Naturally leavened with active sourdough starter
• Beautiful cinnamon-sugar swirl in every slice
• Soft, tender crumb with a chewy crust
• Perfect for breakfast, toast, or French toast
• No commercial yeast required
• Freezes well for later
• Wonderful balance of sweet and tangy flavors

Prep Time

• Prep Time: 30 minutes
• Bulk Fermentation: 6–8 hours
• Cold Proof (Optional): 8–12 hours
• Bake Time: 40–45 minutes
• Total Time: About 16–24 hours

Yield: 1 large loaf (10–12 slices)

Ingredients

For the Dough

• 500 g bread flour
• 100 g active sourdough starter (fed and bubbly)
• 350 g warm water
• 10 g fine sea salt
• 20 g honey or granulated sugar (optional, for a slightly softer loaf)

For the Cinnamon Swirl Filling

• ½ cup (100 g) light brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons unsalted butter, softened
• 1 tablespoon all-purpose flour (helps prevent separation)

Optional Toppings

• Melted butter
• Coarse sugar
• Vanilla glaze
• Powdered sugar
• Chopped pecans
• Raisins

Equipment

• Large mixing bowl
• Bench scraper
• Dutch oven or bread baker
• Banneton basket or bowl lined with a towel
• Parchment paper
• Sharp bread lame or razor blade
• Cooling rack

Instructions

Step 1: Mix the Dough

In a large bowl, combine:

• Bread flour
• Warm water
• Active sourdough starter
• Honey (if using)

Mix until no dry flour remains.

Cover and let the dough rest for 30 minutes (autolyse).

Sprinkle the salt over the dough and mix thoroughly until fully incorporated.

Step 2: Stretch and Fold

During the first 2 hours of bulk fermentation, perform a set of stretch and folds every 30 minutes, completing 4 sets in total.

With each set, gently stretch one side of the dough upward and fold it over itself. Rotate the bowl and repeat on all four sides.

The dough will become smoother, stronger, and more elastic with each round.

Step 3: Bulk Fermentation

Cover the bowl and let the dough rise at room temperature for 4–6 more hours, or until it has increased in volume by about 50% and shows bubbles along the sides.

The exact timing will depend on the temperature of your kitchen and the strength of your starter.

Step 4: Prepare the Filling

In a small bowl, mix together:

• Brown sugar
• Ground cinnamon
• All-purpose flour

Set aside.

Step 5: Shape the Dough

Turn the dough onto a lightly floured surface.

Gently press it into a rectangle about 10 × 14 inches (25 × 35 cm), taking care not to deflate it completely.

Spread the softened butter evenly over the surface, leaving a 1-inch (2.5 cm) border around the edges.

Sprinkle the cinnamon-sugar mixture evenly over the butter.

Starting from one short end, roll the dough tightly into a log, just as you would for cinnamon rolls.

Pinch the seam closed and tuck the ends underneath.

Place the loaf seam-side up in a floured banneton or towel-lined bowl.

Step 6: Final Proof

Cover the dough and let it proof for 1–2 hours at room temperature, or refrigerate for 8–12 hours for a slower fermentation and enhanced flavor.

The dough should feel slightly puffy and spring back slowly when gently pressed.

Step 7: Preheat the Oven

Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30–45 minutes.

Step 8: Score and Bake

Carefully turn the dough onto a piece of parchment paper.

Dust off excess flour and score the top with a sharp lame or razor blade.

Transfer the dough into the hot Dutch oven.

Cover with the lid and bake for 20 minutes.

Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 20–25 minutes, until the crust is deeply golden and the internal temperature reaches 205–210°F (96–99°C).

Step 9: Cool

Transfer the loaf to a wire rack and allow it to cool for at least 2 hours before slicing.

This resting time allows the crumb to finish setting and makes cleaner slices.

Expert Tips

• Use a strong, active sourdough starter that doubles in size within 4–6 hours of feeding.
• Add a tablespoon of flour to the cinnamon filling to help reduce gaps between the swirl and the bread.
• Roll the dough tightly to create defined swirls.
• Avoid adding too much filling, which can cause separation while baking.
• Allow the bread to cool completely before slicing to preserve the swirl.

Delicious Variations

Cinnamon Raisin Sourdough

Add 1 cup raisins over the cinnamon filling before rolling.

Apple Cinnamon Sourdough

Sprinkle finely diced dried apples over the filling for extra sweetness and texture.

Maple Cinnamon Bread

Replace the brown sugar with maple sugar and drizzle the finished loaf with maple glaze.

Pecan Cinnamon Swirl

Add ½ cup chopped toasted pecans to the filling.

Chocolate Cinnamon Bread

Sprinkle mini chocolate chips over the cinnamon layer before rolling.

Storage

Store the cooled bread in an airtight container or bread bag at room temperature for up to 3 days.

For longer storage, refrigerate for up to 1 week or freeze slices in a freezer-safe bag for up to 3 months. Toast frozen slices directly from the freezer for a quick breakfast or snack.

Frequently Asked Questions

Why did my cinnamon swirl separate from the bread?

Too much moisture in the filling or a loosely rolled loaf can cause separation. Mixing a little flour into the filling and rolling the dough tightly helps keep the swirl intact.

Can I add raisins or nuts?

Yes! Raisins, chopped pecans, walnuts, or dried cranberries make excellent additions to the cinnamon filling.

Can I bake this without a Dutch oven?

Yes. Bake it on a baking stone or baking sheet and add steam to the oven by placing a pan of hot water on the lower rack during the first 20 minutes of baking.

How do I know when the bread is fully baked?

The loaf should have a deep golden crust and an internal temperature of 205–210°F (96–99°C) when checked with an instant-read thermometer.

Serving Suggestions

Enjoy Cinnamon Swirl Sourdough Bread with:

• Butter
• Cream cheese
• Apple butter
• Honey
• Maple butter
• Peanut butter
• Fresh fruit
• Coffee, tea, or hot chocolate

It also makes exceptional French toast, bread pudding, or grilled sweet sandwiches.

Final Thoughts

Cinnamon Swirl Sourdough Bread is a delicious fusion of rustic artisan bread and sweet cinnamon roll flavors. The naturally fermented dough develops incredible depth and chew, while the buttery cinnamon-sugar swirl creates beautiful layers and irresistible aroma in every slice. Whether toasted for breakfast, transformed into French toast, or enjoyed fresh with a pat of butter, this homemade loaf is a comforting recipe you’ll want to bake again and again.