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Sourdough Cinnamon Swirl Loaf
A Comforting Twist on a Classic Favorite
There’s something deeply satisfying about the aroma of freshly baked bread wafting through the kitchen, especially when it’s infused with cinnamon and sugar. This Sourdough Cinnamon Swirl Loaf blends the tangy flavor of sourdough with the sweet, spiced swirl of cinnamon — a true comfort food that’s perfect for breakfast, brunch, or a cozy afternoon treat.
This recipe takes the beloved characteristics of sourdough — its texture, flavor depth, and wholesome nature — and pairs them with the nostalgic sweetness of cinnamon rolls. The result is a loaf that’s soft inside, golden on the outside, and irresistibly fragrant.
Whether you’re an experienced baker or just starting your sourdough journey, this recipe is both approachable and rewarding. Slice it warm with butter, toast it for a caramelized crunch, or use it to make the most indulgent French toast ever.
⏱ Cooking Time & Serving
- Preparation time: 25 minutes (plus fermentation and proofing: 8–12 hours)
- Cooking time: 40–45 minutes
- Total time: Approximately 9–13 hours (including rising time)
- Servings: Makes 1 large loaf (8–10 slices)
🧂 Ingredients
For the Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 cup (240ml) warm milk or water
- 3 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- 3 cups (375g) all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
For the Cinnamon Swirl:
- 2 tablespoons unsalted butter, melted
- 1/3 cup (70g) brown sugar
- 1½ tablespoons ground cinnamon
For the Egg Wash (optional):
- 1 egg, beaten with 1 tablespoon milk
👩🍳 How to Make Sourdough Cinnamon Swirl Loaf
Step 1: Feed Your Starter
Make sure your sourdough starter is active and bubbly. Feed it 4–6 hours before baking for best results.
Step 2: Make the Dough
In a large mixing bowl, combine the sourdough starter, warm milk, butter, sugar, and salt. Gradually add the flour, mixing until a soft dough forms. Knead for about 8–10 minutes until smooth and elastic.
Step 3: Bulk Fermentation
Place the dough in a lightly oiled bowl, cover it, and let it ferment at room temperature for 6–8 hours, or until doubled in size.
Step 4: Prepare the Cinnamon Filling
Mix the melted butter, brown sugar, and cinnamon in a small bowl until it forms a paste.
Step 5: Shape the Loaf
Turn the dough out onto a lightly floured surface and roll it into a rectangle (about 10×12 inches). Spread the cinnamon mixture evenly over the surface. Roll up the dough tightly from the short side and pinch the seam closed.
Place the rolled dough into a greased loaf pan, seam-side down.
Step 6: Proof the Loaf
Cover and let it proof for another 1–2 hours, or until the loaf has risen about 1 inch above the pan.
Step 7: Bake
Preheat your oven to 375°F (190°C). Brush the top with egg wash if desired. Bake for 40–45 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
Step 8: Cool and Serve
Let the loaf cool completely before slicing. Serve warm with butter, honey, or a light dusting of powdered sugar.
📝 Notes
- For a sweeter loaf, sprinkle extra cinnamon sugar over the top before baking.
- You can substitute whole milk with almond milk or oat milk for a dairy-free version.
- Leftovers store well at room temperature for up to 3 days, or can be frozen for up to 2 months.
- If your kitchen is cold, proof the dough in a slightly warm (but turned off) oven.
❓ FAQs
Q: Can I make this with discard sourdough starter?
A: You can, but it won’t rise as well. It’s best to use an active, bubbly starter.
Q: How can I make this loaf more indulgent?
A: Add a swirl of raisins or chopped pecans with the cinnamon mixture for extra texture and flavor.
Q: My swirl separated while baking — what happened?
A: Too much filling or not rolling tightly enough can cause gaps. Try reducing the butter slightly next time.
Q: Can I use bread flour instead of all-purpose?
A: Absolutely. It will give you a chewier texture and slightly higher rise.
🍞 Nutrition Information (Per Serving)
