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.
Ingredients
For the Dough:
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300 g active sourdough starter (fed 4–12 hrs before)
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900 g bread flour (or sub 100 g whole wheat for depth)
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560 g warm water (75–80°F / 24–27°C)
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20 g fine sea salt
For the Cinnamon Swirl:
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⅔ cup unsalted butter, softened
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½ cup dark brown sugar
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3 tbsp ground cinnamon
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1 tsp vanilla extract (optional)
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½ cup chopped pecans or walnuts (optional)
Instructions
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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.
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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.
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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.
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Proof: Place seam-side up in floured bannetons or lined bowls. Cover.
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Option 1: Proof 2–4 hrs at room temp.
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Option 2: Refrigerate overnight (8–16 hrs) for extra flavor.
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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.
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Cool: Let loaves cool completely (2–3 hrs) before slicing for perfect swirls.
Notes
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Toast and slather with butter or honey.
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Make next-level French toast.
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Turn leftovers into cinnamon swirl bread pudding.
Nutrition
- Calories: 230 cal Per Slice
- Sugar: 5g
- Sodium: 220mg
- Fat: 6.5g
- Carbohydrates: 38g
- Protein: 5g