Sourdough Cinnamon Swirl Bread

two slices toasted cinnamon sourdough bread, hand reaching for one

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5 from 6 votes

Soft and fluffy sourdough sandwich bread swirled with cinnamon sugar. Perfect for toast!

Prep Time1

Cook Time1

rising time8

Total Time10

Course: Bread

Cuisine: American

Keyword: sourdough cinnamon swirl bread, sweet sourdough bread

Servings: slices

Calories: 155kcal

Author: Katie Shaw

Equipment

Basic bread machine
kitchen scale
Standard loaf pan
Rolling Pin
Plastic Wrap
Clean tea towels

Ingredients

For the bread dough:

3/4 cup active fed sourdough starter (5.8 ounces/ 165 grams)
3 cups all purpose flour (14.75 ounces/ 415 grams)
2 tablespoons honey (1.5 ounces/ 22 grams)
1 1/2 teaspoons salt
2 tablespoons butter (softened)
1/2 cup whole milk
1 egg

For the cinnamon sugar filling:

1/4 cup granulated sugar
1 tablespoon cinnamon ( like to use this brand)

Instructions

Combine the ingredients. In a large mixing bowl, combine the sourdough starter, flour, honey, butter, milk, and egg. Mix until a shaggy dough forms. Cover the bowl with a clean tea towel and let it rest at room temperature for about 30 minutes.
Knead the dough. After resting, add the salt to the dough. Knead the dough by hand, with a stand mixer, or in a bread machine until smooth and soft. If the dough feels too dry, add more milk, one tablespoon at a time. If it’s too sticky, add more flour, one tablespoon at a time. (If using a bread machine, select the DOUGH cycle and proceed to step 4 after the cycle completes.)
First rise. Place the dough in a clean, lightly oiled bowl. Then, cover it with a damp tea towel and allow it to rise in a warm place for 3-4 hours or until the dough has nearly doubled in size. The rising time may vary depending on the strength of your starter and the temperature of your room.
Prepare the filling. In a small bowl, combine the granulated sugar and cinnamon. Set aside.
Shape the dough. Grease a standard loaf pan with butter. On a lightly floured surface, stretch the dough into a long rectangle. Make sure the rectangle’s shorter edge is the same as your loaf pan’s length.
Add the cinnamon-sugar filling. Evenly sprinkle the cinnamon-sugar mixture over the entire surface of the dough.
Roll the dough. Starting from one short side, tightly roll the dough into a log, just like you would for a jelly roll.
Seal the edges. Pinch the seams and both ends of the rolled dough to seal them, making sure the filling stays inside during baking.
Second rise. Transfer the rolled dough to the loaf pan, positioning it with the seam facing down. Then, cover loosely with greased plastic wrap and let it rise in a warm place for about 3 hours, or until the bread rises 1-2 inches above the edge of the loaf pan.
Bake the bread. Towards the end of the rising time, preheat your oven to 350°F (175°C) with the rack positioned in the center. Once preheated, remove the plastic wrap from the loaf and bake for 40-50 minutes until golden brown and an instant-read thermometer inserted into the center reads 200°F (93°C).
Cool and serve. Remove the loaf from the oven and immediately transfer it from the pan to a cooling rack. Allow the bread to cool completely before slicing.

Notes

Feed your sourdough starter 4-6 hours before you start making your bread to make sure it’s bubbly and ready to go. A happy starter leads to bread that rises well and tastes great.

When mixing your dough, add 1/2 teaspoon of instant yeast with the salt to speed up the rising time and make the bread softer.

It might be tempting to pack in more cinnamon sugar for flavor, but adding too much can make it seep out while the bread bakes. Use the recipe’s recommended amount for the best outcome.

If you’re concerned about the dough sticking to your baking pan, greasing it and then putting parchment paper down makes taking the bread out easier and keeps it from sticking.

For a loaf with a gorgeous, shiny crust, brush the top with a mixture of beaten egg and a tablespoon of water before baking. This trick also makes sure that any extra toppings, like sugar or seeds, stay put.

Wait for the bread to cool down fully before cutting into it. It’s hard to resist, but slicing too soon can make the inside mushy. Cooling it down sets the inside, making sure clean cuts.

For a little something extra in your cinnamon-sugar mix, consider tossing in a few raisins, chopped nuts, or chocolate chips. Just keep it balanced so the dough is easy to roll.

While cinnamon is the go-to spice, why not try mixing things up? Add nutmeg, cardamom, or a pinch of ground cloves to find a new flavor twist that’s all your own.

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