Introduction
The Cinnamon Sugar Swirl Sourdough Bread combines the tangy complexity of sourdough with the warm sweetness of cinnamon and brown sugar. This rustic loaf features a soft crumb threaded with a spiced sugar swirl, creating a perfect balance of flavors that pairs equally well with coffee or as a standalone treat. The recipe uses a simple sourdough starter and everyday pantry staples to make it accessible to home bakers of all skill levels. With its golden-brown crust and aromatic cinnamon scent, this bread is a crowd-pleaser that feels both comforting and sophisticated.
Why You’ll Love This Recipe
- A harmonious blend of tangy sourdough and cinnamon sweetness
- No specialty tools required—simple folding technique for a professional look
- Flexible prep method with an overnight proof for convenience
- Adaptable to dietary needs (omit sugar for a lower-sugar version)
- Endless serving possibilities—ideal for breakfast, dessert, or holiday gifting
Ingredients
- 350 g water, warmed to 85°F
- 100 g active sourdough starter (fed 8-10 hours prior, bubbly)
- 25 g granulated sugar
- 500 g unbleached all-purpose flour
- 11 g kosher salt (Morton’s equivalents recommended)
- 2 tablespoons ground cinnamon, for layering
- 2/3 cup (135 g) dark brown sugar, for layering
Step-by-Step Instructions
- Mix initial ingredients: In a large bowl, whisk warm water with sourdough starter until fully dissolved. Add 25 g granulated sugar and whisk to dissolve. Incorporate flour using a wooden spoon or dough whisk until shaggy, then switch to hands for final mixing. Sprinkle kosher salt on the dough surface after 5 minutes.
- First rest: Cover with plastic wrap or a shower cap and let rest 30 minutes. Use damp hands to pinch salt into the dough for 2 minutes. Shape into a round ball and repeat the rest for another 30 minutes.
- Stretch and fold: Gently stretch and fold dough 4 times (every 30 minutes). After the final fold, let bulk ferment 3-4 hours until puffy and bubbly.
- Shape the swirl: On a floured surface, stretch dough into a 10×15″ rectangle. Sprinkle with cinnamon and brown sugar (leaving ½” border). Fold top third over the center, then bottom third over the layers. Add final cinnamon-brown sugar layer and roll tightly into a log. Shape into a round boule.
- Proof and bake: Proof in a floured banneton (lined with tea towel) in the fridge for 2-3 hours. Preheat oven with Dutch oven at 450°F for 30 minutes. Bake covered for 25 minutes, then uncovered for 18-20 minutes until mahogany-brown.
- For richer flavor: Use 20% whole wheat flour substitution and add 1/3 cup melted butter after baking
- Flavor upgrades: Add 1/2 cup chopped walnuts or raisins with the cinnamon-brown sugar layer
- Common mistakes to avoid: Overproofing after shaping (refrigeration prevents this) and using dry hands when folding dough
- Alternative topping: Substitute cinnamon with pumpkin spice blend for seasonal variations
- Prep Time: 15
- Cook Time: 45
- Total Time: 1560
- Yield: 1 large sourdough loaf (about 1.5 lbs) 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 10g
- Sodium: 1g
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Tips & Variations
Serving Suggestions
Enjoy this cinnamon-infused sourdough sliced with unsalted butter for a breakfast treat or warmed with a light dusting of confectioner’s sugar. Pair with spiced chai or dark chocolate for afternoon tea. Store buns in oven-baked brown sugar slices (cut into halves) for holiday markets or end-of-year gift baskets.
Storage & Reheating
Store in a paper bag at room temperature for 3-5 days. Freeze in airtight bags for up to 3 months. To reheat, wrap in damp aluminum foil and warm at 325°F for 10-12 minutes to restore crusty texture. For toasted slices, place directly on oven rack for 3-4 minutes.
Nutrition Information
Approximate nutritional information: 270 calories per serving (1/16 of recipe) with 6g fat, 45g carbs, 4g protein, and 220mg sodium. Nutritional values are estimates and vary based on specific ingredients and baking outcomes.
Final Thoughts
This Cinnamon Sugar Swirl Sourdough Bread brings a creative twist to traditional sourdough baking with minimal effort. Whether you’re a sourdough newbie or seasoned baker, this recipe delivers professional results with home-baked charm. Experiment with your own flavor variations and share your creations—there’s nothing quite like the aroma of cinnamon swirl bread filling your kitchen.
PrintCinnamon Sugar Swirl Sourdough Bread
A sweet and tangy loaf that combines the complexity of sourdough with the warm sweetness of cinnamon and brown sugar. This rustic bread features a soft crumb threaded with spiced sugar swirls, perfect as a breakfast treat or coffee companion with its golden-brown crust and aromatic cinnamon scent.
Ingredients
350 g water, warmed to 85°F
100 g active sourdough starter (fed 8–10 hours prior, bubbly)
25 g granulated sugar
500 g unbleached all-purpose flour
11 g kosher salt (Morton’s equivalents recommended)
2 tablespoons ground cinnamon, for layering
2/3 cup (135 g) dark brown sugar, for layering
Instructions
In a large bowl, whisk warm water with sourdough starter until fully dissolved. Add 25 g granulated sugar and whisk to dissolve. Incorporate flour using a wooden spoon or dough whisk until shaggy, then switch to hands for final mixing. Sprinkle kosher salt on the dough surface after 5 minutes.
Cover with plastic wrap or a shower cap and let rest 30 minutes. Use damp hands to pinch salt into the dough for 2 minutes. Shape into a round ball and repeat the rest for another 30 minutes.
Gently stretch and fold dough 4 times (every 30 minutes). After the final fold, let bulk ferment 3-4 hours until puffy and bubbly.
On a floured surface, stretch dough into a 10×15″ rectangle. Sprinkle with cinnamon and brown sugar (leaving ½” border). Fold top third over the center, then bottom third over the layers. Add final cinnamon-brown sugar layer and roll tightly into a log. Shape into a round boule.
Proof in a floured banneton (lined with tea towel) in the fridge for 2-3 hours. Preheat oven with Dutch oven at 450°F for 30 minutes. Bake covered for 25 minutes, then uncovered for 18-20 minutes until mahogany-brown.
Notes
For richer flavor, use 20% whole wheat flour substitution and add 1/3 cup melted sunflower oil. If sourdough starter is not available, substitute with 2 tsp dry yeast mixed in warm water. To freeze, cool completely before wrapping in plastic and freezing for up to 3 months. Reheat in oven for 10 minutes before serving.
Nutrition
