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sourdough cinnamon swirl bread
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Sourdough Cinnamon Swirl Bread Recipe

Prep Time45 minutes
Cook Time45 minutes
resting and rising time15 hours
Total Time16 hours 30 minutes
Course: Sourdough
Servings: 1 loaf

Ingredients

  • 300 g milk room temp is ideal!
  • 150 g active sourdough starter
  • 5 TBSP honey
  • 450 g organic all purpose flour
  • 10 g salt
  • 3 TBSP barely melted butter

Cinnamon Sugar Filling

  • 2 TBSP melted butter
  • 4 TBSP cinnamon
  • 4 TBSP sugar

Instructions

The day before you want to bake

  • Start by mixing milk, active sourdough starter, honey, and flour until just combined
    300 g milk, 150 g active sourdough starter, 5 TBSP honey, 450 g organic
  • Cover and rest the dough for 30 minutes to 1 hour
  • Add salt and barely melted butter, knead until the dough is uniform and smooth
    10 g salt, 3 TBSP barely melted butter
  • Perform stretch and folds on this dough every 15-30 minutes over the course of the next few hours. Be sure to always keep the dough covered while resting.
  • Rise overnight at room temp or for 8-10 hours

Bake Day

  • Turn your dough out onto a lightly floured work surface
  • Gently stretch the dough until it creates a large rectangle. Don’t roll or press the dough too much here
  • While the dough rests for a few minutes, melt the butter and mix only the cinnamon and sugar together
    2 TBSP melted butter, 4 TBSP cinnamon, 4 TBSP sugar
  • Brush a little bit of that melted butter to coat the inside of the loaf pan (including sides)
  • Brush the surface of the dough with the rest of the melted butter then sprinkle the cinnamon sugar mixture even over the butter layer
  • To shape, you can either roll up the dough into a log and then roll that roll into a sort of coil, or you can fold the rectangle in 3rds over itself and then loosely roll (more of a lamination technique) See shaping notes below for more tips on this!!
  • Place in your prepared loaf pan and rise again until it’s almost doubled and very puffy (2-3 hours)
  • Bake at 425 for 30 minutes covered, then uncover and bake for 10-15 more
  • Brush with butter as soon as it comes out of the oven for an even softer crust
  • I like to rest it in the pan for a few minutes before cooling on a wire rack
  • Try to wait at least one hour before slicing and enjoying!