This Cinnamon Sugar Swirl Sourdough Bread is a warm, cozy treat. It combines the tangy goodness of sourdough with a sweet cinnamon sugar filling—perfect for breakfast or a snack!
When I make this bread, my kitchen smells like a bakery, and I can’t resist sneaking a slice fresh out of the oven! It’s like a hug in bread form—so comforting!
Key Ingredients & Substitutions
Bread Flour: This is crucial for giving your bread strength and structure. If you don’t have bread flour, all-purpose flour can also work, though it may give a slightly softer bread.
Whole Wheat Flour: Using this adds flavor and texture. If you prefer a lighter bread, feel free to skip it or use a smaller amount. Spelt flour is another great alternative if you’re looking to experiment.
Sourdough Starter: Make sure your starter is active and bubbly for the best rise. If you’re new to sourdough, store-bought sourdough starter is available, or you can even use some yeast, though it’ll change the bread’s flavor.
Cinnamon and Sugar: The star of the show! You can substitute brown sugar for granulated sugar for a deeper flavor, and if you’re feeling adventurous, add a pinch of nutmeg for extra warmth.
How Do I Get the Perfect Swirl in My Bread?
The technique of rolling your dough is key! After shaping, brush melted butter over the dough before adding the cinnamon-sugar mix; this keeps the swirl from separating during baking.
- Gently roll the dough from the shorter side to ensure a tight swirl.
- Be sure to pinch the seam to seal it well; this keeps the filling inside.
- Letting the dough proof seam side up allows for a beautiful rise after shaping.
These simple steps will help you achieve a lovely swirl and a deliciously sweet bread that’s sure to impress!
Cinnamon Sugar Swirl Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 350g (3 cups) bread flour
- 150g (1 cup) whole wheat flour (optional, for texture)
- 370g (1 1/2 cups) water, room temperature
- 100g (1/2 cup) active sourdough starter (fed and bubbly)
- 10g (2 tsp) salt
For the Cinnamon Sugar Swirl:
- 100g (1/2 cup) granulated sugar
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
- Extra flour for dusting
How Much Time Will You Need?
This recipe will take about 5-6 hours from start to finish, including mixing, resting, and baking. If you choose to refrigerate the dough overnight for proofing, you can add an extra 8-12 hours for a deeper flavor. Take your time enjoying the process, and you’ll be rewarded with delicious bread!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the bread flour and whole wheat flour (if you’re using it), along with the room temperature water. Stir everything together until there’s no dry flour left. Cover the bowl with a clean kitchen towel and let it rest for 1 hour. This rest period is called “autolyse” and helps develop the gluten in the flour.
2. Adding Starter and Salt:
Once the dough has rested, add in the active sourdough starter and salt. Mix everything together thoroughly until your dough is well incorporated. Cover the bowl again and let the dough rest for another 30 minutes.
3. Bulk Fermentation:
Now comes the fun part! Over the next 2 hours, perform 3-4 sets of stretch and folds every 30 minutes. To do this, lightly wet your hands, grab one side of the dough, stretch it up, and fold it over to the other side. Rotate the bowl and repeat on the other sides. After the last set, cover the dough and let it rise at room temperature until it’s increased in size by about 50%—this should take about 3-4 hours.
4. Prepare Cinnamon Sugar:
While your dough is rising, mix together the granulated sugar and ground cinnamon in a small bowl. This sweet mixture will give your bread that delicious cinnamon swirl!
5. Shaping the Dough:
Flour your work surface lightly and gently turn the dough out onto it. Shape the dough into a rough rectangle. Brush the melted butter evenly all over the dough. Sprinkle the cinnamon sugar mixture evenly on top. Now, it’s time to roll it up! Roll the dough tightly from the shorter side into a loaf shape, and pinch the seam to seal it closed.
6. Final Proof:
Place your shaped loaf seam side up into a lightly floured banneton or a bowl lined with a floured kitchen towel. Cover it and let it proof at room temperature for 2-3 hours. For even better flavor, you can refrigerate it overnight for a slower ferment.
7. Preheating the Oven:
About 30 minutes before baking, preheat your oven to 230°C (450°F). If you’re using a Dutch oven, place it inside the oven to preheat as well.
8. Baking the Bread:
Carefully take the loaf (it will be puffy!) and transfer it seam side down onto a piece of parchment paper. Score the top with a sharp knife or razor blade to allow steam to escape. Quickly place the loaf (with the parchment) into the preheated Dutch oven, cover it with the lid, and bake for 20 minutes. After that, remove the lid and bake for another 20-25 minutes, until the bread is deep golden brown and has a nice crust.
9. Cooling:
Once baked, remove the bread from the oven and carefully transfer it to a wire rack. Allow it to cool completely before slicing; this helps set the crumb inside.
10. Serving:
Now it’s time to enjoy your hard work! Slice the bread and serve it plain, with butter, or your favorite spread! It’s great for breakfast, snacks, or even dessert!
This cinnamon sugar swirl sourdough bread features a delightful blend of tangy sourdough flavor with sweet cinnamon sugar goodness, all wrapped in a crisp crust!
Can I Use Instant Yeast Instead of Sourdough Starter?
While you can use instant yeast for a quicker rise, it will change the flavor profile of the bread. If you opt for yeast, use about 2-3g (1/2 to 1 tsp) and mix it with the flour before adding water, skipping the autolyse step.
What If My Dough Doesn’t Rise Properly?
If your dough isn’t rising as expected, it might be due to an inactive starter or a cooler room temperature. Ensure your starter is bubbly and active before using. Try placing the dough in a warm spot, like an oven with only the light on, to encourage rising.
How Can I Store Leftover Bread?
Store any leftover bread in a paper bag at room temperature for 1-2 days or wrap tightly in plastic wrap and freeze for longer storage. To enjoy it later, either let it thaw at room temperature or toast slices directly from the freezer.
Can I Add Other Fillings to the Swirl?
Absolutely! Feel free to get creative by adding nuts, raisins, or even chocolate chips along with the cinnamon sugar mixture. Just be cautious not to overfill the dough to keep the swirl intact.
