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Freshly baked cinnamon swirl sourdough bread on a wooden cutting board

Cinnamon Swirl Sourdough Bread

This delightful and aromatic cinnamon swirl sourdough bread combines a tangy sourdough base with sweet cinnamon sugar for a comforting and nostalgic treat.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

For the sourdough and dough
  • 15 g sourdough starter (active or discard) This is the heart of your sourdough.
  • 75 g water Adds hydration to your dough.
  • 75 g bread flour (unbleached, King Arthur) Offers strength and gluten structure.
  • 325 g water Provides additional moisture.
  • 120 g active sourdough starter Ensures proper rising of the bread.
  • 10 g sea salt Enhances flavors and strengthens the dough.
  • 400 g bread flour (unbleached, King Arthur) Gives your loaf a lovely chew.
  • 100 g whole wheat flour (Sunrise Flour Mills) Adds nutty flavor and nutrition.
  • 4 tbsp softened butter Ensures a tender texture.
For the cinnamon filling
  • 1 tbsp cinnamon Infuses the bread with warmth.
  • 5 tbsp brown sugar Provides sweetness and moisture.
  • 2 tbsp bread flour For sealing the filling.

Method
 

Preparation of Sourdough Starter
  1. Prepare your sourdough starter the night before by mixing 15 g sourdough starter, 75 g water, and 75 g bread flour.
  2. Let it peak within 10-12 hours.
Dough Preparation
  1. In a mixing bowl, combine 325 g water, 120 g active sourdough starter, 10 g sea salt, 400 g bread flour, and 100 g whole wheat flour.
  2. Stir until incorporated and resembles a shaggy dough. Rest covered for 30 minutes.
Bulk Fermentation
  1. Perform stretch and folds every 30 minutes for 3-5 rounds for up to 4 times.
  2. Let the dough rise until puffy and airy, usually about 6-8 hours depending on temperature.
Prepare Filling
  1. In a small bowl, mix together 4 tbsp softened butter, 1 tbsp cinnamon, 5 tbsp brown sugar, and 2 tbsp bread flour.
Shape the Bread
  1. Turn the dough onto a floured surface, flatten into a rectangle (13" x 16").
  2. Spread half of the filling down the center, cover with sides and pinch seams.
  3. Spread remaining filling in center, roll tightly into a log, and place seam-side up in a floured banneton.
Refrigerate and Bake
  1. Cover and refrigerate overnight (or 8 hours). Preheat oven to 450°F (230°C).
  2. Flip dough onto parchment paper, score the top, and bake covered for 30 minutes.
  3. Remove lid and bake uncovered for an additional 10 minutes.

Notes

To keep your sourdough bread fresh, store it in a paper bag at room temperature for a few days or freeze for extended storage. Customize with nuts or dried fruits.