Your New Favorite Baking Project is Here!

Hello, my friend! Come on in, grab an apron, and let’s get flour on our hands. There’s something truly magical happening in my kitchen today, and I have a feeling it’s about to happen in yours, too. We’re talking about the ultimate comfort bake, the star of the breakfast table, the reason your house is about to smell like a cozy, cinnamon-spiced dream: Cozy Cinnamon Swirl Sourdough Bread.

If you’ve ever looked at a gorgeous artisan loaf and thought, “That’s for the pros,” I’m here to tell you it’s absolutely for YOU. This recipe is your perfect weekend project. It’s a beautiful marriage of that tangy, crave-worthy sourdough flavor we all love and the warm, gooey, nostalgic embrace of a cinnamon roll. Each slice is a revelation—a tender, airy crumb, a crisp, blistered crust, and a ribbon of sweet, spicy cinnamon running through its heart.

This isn’t just about baking bread; it’s about creating an experience. It’s about the slow, satisfying process of fermentation, the therapeutic act of shaping the dough, and the pure joy of pulling two glorious, golden loaves from your oven. Whether you’re a seasoned sourdough enthusiast or just getting started with your starter, this recipe is designed to build your confidence and ignite your creativity. So, let’s preheat those ovens, wake up our starters, and make some baking magic together.

The Loaf That Started It All

This recipe holds a special place in my heart because it’s the one that truly made me fall in love with the art of sourdough. Years ago, during a particularly blustery autumn, my sourdough starter, “Bubbles,” was at peak activity. I’d mastered a basic loaf, but I was itching for something more, something that felt like a hug from the inside out.

On a whim, I channeled my grandma’s famous cinnamon roll technique and decided to swirl it into my sourdough. I remember the suspense as I carefully sliced into that first warm loaf, praying the swirl held its shape. The moment I saw that perfect, spiraled ribbon of cinnamon, I did a little happy dance right there in my kitchen. The taste? Even better. It had the sophisticated tang of sourdough but the soul of a childhood treat. I shared a loaf with my new neighbors, and let’s just say it was the fastest way to become block-party-famous. It was a powerful reminder that the best recipes are often born from a little curiosity and a lot of love.

Gathering Your Cozy Ingredients

Here’s everything you’ll need to create two beautiful loaves. Using a kitchen scale is my number one tip for consistent, foolproof baking, but I’ve included volume approximations too. Let’s break it down!

• 300 g Bubbly Sourdough Starter: This is your leavening superstar! Make sure it’s active and has been fed 4-12 hours before you begin. It should be domed on top, full of bubbles, and have a pleasant, slightly sweet aroma. Chef’s Insight: If your starter isn’t passing the “float test” (a spoonful should float in a glass of water), give it another feeding. Patience here is key to a good rise!
• 900 g Bread Flour: I prefer unbleached bread flour for its higher protein content, which gives our loaf that wonderful, chewy structure and open crumb. Substitution Tip: You can use all-purpose flour in a pinch, but your crumb might be a tad more tender and less chewy. For a heartier loaf, try swapping 100g of the bread flour for whole wheat flour.
• 560 g Water: Preferably lukewarm, around 75-80°F (24-27°C). Warm water helps gently kickstart the fermentation.
• 20 g Salt: Don’t forget this! Salt is crucial for flavor and for strengthening the gluten structure. I use fine sea salt.

For That Irresistible Swirl:

• ⅔ cup Unsalted Butter, softened: This creates that rich, gooey layer. Softened butter is non-negotiable—it needs to be spreadable but not melted. Substitution Tip: For a dairy-free version, high-quality vegan butter works wonderfully.
• ½ cup Dark Brown Sugar: I love the deep, almost caramel-like flavor of dark brown sugar. It creates a more robust swirl. Substitution Tip: Light brown sugar or even coconut sugar will work just fine if it’s what you have on hand.
• 3 tbsp Ground Cinnamon: The heart of the swirl! Use the freshest, highest-quality cinnamon you can find for the best flavor.
• 1 tsp Vanilla Extract (Optional): A secret weapon! Mixing this into your butter-sugar spread adds a beautiful, warm depth of flavor.
• ½ cup Chopped Pecans or Walnuts (Optional): For a delightful crunch and nutty flavor. Toast them first for an even bigger flavor boost!

Let’s Bake: The Step-by-Step Guide

Ready to create some magic? Follow these steps, and don’t forget to read my little chef hacks along the way. This process is a journey, so put on some music, pour yourself a coffee, and enjoy it!

1. Mix the Dough: In a large bowl, combine your bubbly starter, bread flour, and water. Use your hands or a sturdy spatula to mix until no dry bits of flour remain. The dough will be shaggy and sticky—that’s perfect! Cover the bowl and let it rest for 30-45 minutes. This is called the “autolyse” (fancy baker word!), and it allows the flour to fully hydrate, making the dough easier to work with and improving its texture. After the rest, add the salt and mix again, squeezing and folding the dough in the bowl until the salt is fully incorporated and the dough feels smoother.
2. Bulk Fermentation (The Rise): This is where the flavor develops! Cover your bowl and let the dough rise at room temperature (ideally 70-75°F or 21-24°C) for 6-8 hours. During the first 3 hours, we’ll perform a series of “folds.” Every 30-60 minutes, wet your hand, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 3-4 times. This builds incredible strength in the dough without vigorous kneading. You’ll feel it transform from sticky to smooth and strong. After the folding period, let it rest, covered, for the remainder of the bulk ferment. The dough should look puffy, have some bubbles on the surface, and may have risen by about 30-50%.
3. Shape & Create the Swirl: Gently turn your dough out onto a lightly floured surface. Divide it into two equal pieces. Working with one piece at a time, use a rolling pin to roll the dough into a rectangle, roughly 10×15 inches. Spread half of the softened butter evenly over the surface, leaving a 1-inch border on one long edge. This border will help seal our log. In a small bowl, mix the brown sugar and cinnamon (and vanilla, if using), then sprinkle half of it evenly over the butter. If you’re using nuts, scatter them on now. Now, starting from the long end opposite the clean border, tightly roll the dough into a log, pinching the final seam to seal. Place the log seam-side down and repeat with the second piece of dough.
4. Final Proof: Generously flour two bannetons or medium-sized bowls lined with tea towels. Place each shaped loaf, seam-side UP, into a prepared banneton. Cover them with a plastic bag or damp towel. You have two options here: Option 1 (Quick): Let them proof at room temperature for 2-4 hours, until puffy. Option 2 (Flavor Booster): This is my favorite! Place the covered bannetons in the refrigerator for 8-16 hours (overnight). This “cold retard” develops a deeper, tangier flavor and makes the dough easier to score.
5. Bake to Perfection: Place your Dutch oven (with the lid on) into your oven and preheat to 450°F (230°C) for at least 45 minutes. Carefully remove one of your loaves from the fridge. Place a piece of parchment paper over the banneton, flip it over, and gently lower the dough onto the parchment. Using a sharp lame, razor blade, or very sharp knife, score the top of your loaf. I like a single, deep slash down the center. This allows the steam to escape and the bread to expand beautifully in the oven. Carefully transfer the dough (using the parchment as a sling) into the screaming hot Dutch oven. Put the lid on and bake for 20 minutes. This creates a steamy environment for a great “oven spring.” Remove the lid and bake for another 25-30 minutes, until the crust is a deep, glorious golden brown. Repeat with the second loaf.
6. The Most Important Step: Cool! I know it’s tempting, but you MUST let the loaves cool completely on a wire rack before slicing—at least 2-3 hours. Slicing too soon will release steam and make the interior gummy, and your beautiful swirl will ooze out. Trust me, it’s worth the wait!

How to Serve Your Masterpiece

This bread is a star all on its own! For the ultimate experience, toast a thick slice until golden and let a pat of good butter melt into all its nooks and crannies. It’s sublime with your morning coffee. For a decadent weekend brunch, turn it into French toast—the cinnamon swirl takes it to a whole new level. It also makes for an unforgettable bread pudding. And let’s be real, a slice with a cup of tea in the afternoon is a perfect little moment of cozy bliss.

Get Creative: Recipe Variations

Once you’ve mastered the classic, try one of these fun twists!

• Apple Pie Twist: Add a layer of very finely diced apples (tossed in a bit of the cinnamon sugar) over the butter before rolling.
• Chocolate Hazelnut: Swap the cinnamon filling for a generous spread of chocolate hazelnut spread and a handful of chopped hazelnuts.
• Orange Cardamom: Add the zest of one orange and 1 tsp of ground cardamom to the cinnamon-sugar mixture.
• Cranberry Walnut: Use dried cranberries along with the walnuts for a festive, tart, and sweet combination.
• Vegan Delight: Use vegan butter and ensure your sugar is certified vegan. The result is just as fantastic!

Chef’s Notes & Kitchen Confessions

This recipe has been a living, evolving thing in my kitchen. The first time I made it, I was so nervous about the swirl leaking that I rolled it so tight I practically made a cinnamon-sourdough croissant! I’ve learned that a firm but gentle roll is the way to go. Over time, I started adding the vanilla and found that the cold-proof overnight method not only fits a busy schedule better but also produces a much more complex flavor. My biggest kitchen confession? I once forgot the salt. Just completely blanked. The loaves were flat, bland, and the texture was off. It was a powerful (and slightly sad) lesson that salt is the silent hero of baking. Don’t be like me—don’t forget the salt!

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to help you troubleshoot.

• Q: My swirl oozed out during baking! What happened?

  A: This usually happens for one of two reasons: 1) The loaf was sliced while still warm. The internal structure hasn’t set yet, so the filling just runs out. Always, always wait for it to cool completely. 2) The roll wasn’t sealed tightly enough. Make sure you’re pinching that final seam firmly and that you leave a clean border when spreading the butter.

• Q: My dough didn’t rise much during bulk fermentation. Why?

  A: This almost always comes down to starter activity or temperature. If your starter wasn’t at its peak, the dough will be slow. Similarly, if your kitchen is on the cooler side (below 70°F/21°C), the fermentation will take longer. Don’t be a slave to the clock—watch the dough, not the timer. Look for those visual cues: puffiness, bubbles, and a slight dome.

• Q: Can I make this without a Dutch oven?

  A: You can! The Dutch oven creates the perfect steamy environment, but you can mimic it. Preheat a baking sheet or pizza stone. When ready to bake, place your scored loaf (on parchment) on the hot surface. Then, carefully pour a cup of hot water into a preheated pan on the rack below to create steam. Bake as directed, but keep an eye on the crust.

• Q: How do I store this bread?

  A: Once completely cool, store it in a paper bag or loosely wrapped in a tea towel for 1-2 days at room temperature to preserve the crust. For longer storage, slice and freeze it in a freezer bag. You can pop frozen slices straight into the toaster!

Cozy Cinnamon Swirl Sourdough Bread

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• Author: OliviaBennett

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Description

Step aside, basic loaves—Cozy Cinnamon Swirl Sourdough Bread has entered the chat. This dreamy, golden loaf combines the tangy depth of artisan sourdough with the nostalgic sweetness of a cinnamon roll. Each slice is soft, tender, and beautifully marbled with buttery cinnamon sugar. It’s part comfort food, part baking adventure—and 100% worth every moment. Perfect for brunch, gifting, or a quiet morning with coffee, this recipe brings bakery-level magic to your own kitchen.

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Ingredients

Scale 1x2x3x

For the Dough:

• 300 g active sourdough starter (fed 4–12 hrs before)

• 900 g bread flour (or sub 100 g whole wheat for depth)

• 560 g warm water (75–80°F / 24–27°C)

• 20 g fine sea salt

For the Cinnamon Swirl:

• ⅔ cup unsalted butter, softened

• ½ cup dark brown sugar

• 3 tbsp ground cinnamon

• 1 tsp vanilla extract (optional)

• ½ cup chopped pecans or walnuts (optional)

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Instructions

• Mix & Rest: Combine starter, flour, and water until no dry bits remain. Cover and rest 30–45 min (autolyse). Add salt and fold until smooth.

• Bulk Ferment: Cover and rise 6–8 hrs at room temp (70–75°F). Stretch and fold every 30–60 min during the first 3 hrs. Dough should become elastic and airy.

• Shape & Fill: Turn out dough, divide in half, and roll each piece into a 10×15″ rectangle. Spread softened butter, sprinkle cinnamon sugar mix, and roll tightly, sealing the edge.

• Proof: Place seam-side up in floured bannetons or lined bowls. Cover.

  • Option 1: Proof 2–4 hrs at room temp.

  • Option 2: Refrigerate overnight (8–16 hrs) for extra flavor.

• Bake: Preheat Dutch oven to 450°F for 45 min. Flip loaf onto parchment, score, and bake covered for 20 min. Uncover and bake 25–30 min until golden.

• Cool: Let loaves cool completely (2–3 hrs) before slicing for perfect swirls.

Notes

• Toast and slather with butter or honey.

• Make next-level French toast.

• Turn leftovers into cinnamon swirl bread pudding.

Nutrition

• Calories: 230 cal Per Slice
• Sugar: 5g
• Sodium: 220mg
• Fat: 6.5g
• Carbohydrates: 38g
• Protein: 5g

Nutritional Information*

*This is an estimated calculation per slice (based on 1/12th of a loaf).

• Calories: 230
• Carbohydrates: 38g
• Protein: 5g
• Fat: 6.5g
• Fiber: 1.5g
• Sugar: 5g
• Sodium: 220mg

Final Thoughts: You Did It!

Take a moment. Look at those gorgeous, golden loaves cooling on your rack. Inhale that incredible, spiced-sugar-and-bread scent that has filled your home. Feel the warmth radiating from the oven. You didn’t just bake bread; you created a masterpiece of comfort and craft.

This loaf is more than the sum of its parts. It’s a testament to your patience, your care, and your willingness to embark on a delicious, flour-dusted adventure. Whether this was your first sourdough journey or your hundredth, you’ve woven a ribbon of sweet, cinnamony magic into the timeless art of bread baking.

So, as you slice into that first cool loaf and reveal the perfect spiral within, remember this feeling. Remember the joy of the process and the pride of the result. This bread is a gift—to share with neighbors, to savor with family over a slow Sunday morning, or to enjoy all by yourself with a good book and a hot cup of coffee.

Thank you for baking with me. I have a feeling this Cozy Cinnamon Swirl Sourdough is just the beginning of your next great baking chapter. Now, go enjoy every single, delicious bite. You’ve earned it.