Cinnamon Sourdough Bread (Taylor’s Version)

If Taylor Swift is jumping into her sourdough phase, count me in! This Cinnamon Sourdough Bread is absolutely delightful and then some.

The Swifties are going to adore this Cinnamon Swirl Sourdough

One thing’s for sure—we’re giving Taylor exactly what she wants! This sourdough recipe, packed with a cinnamon swirl, makes the best toast topped with butter and a pinch of flaky sea salt. Pair it with a chai latte on a cozy Sunday morning or sneak a slice for a late-night treat.

A Bit About My Sourdough Experience

I’m no professional sourdough baker, but I genuinely love it. This recipe is a fun, simple tribute to our girl Taylor. For you seasoned sourdough bakers tackling the craft day and night, this one’s for you. And if you’re just starting out, don’t worry—good luck and enjoy the ride! 😀

If sourdough seems intimidating or too time-consuming, you might want to try my quick and easy Cinnamon Donut Bread instead.

Recipe Ingredients

• Sourdough Starter – Make sure it’s extra bubbly and active. Check the FAQs for tips on creating or getting one.
• Bread Flour – I usually use organic, unbleached bread flour. Unbleached is key here since it keeps the good bacteria in your starter alive and thriving. That means a stronger, easier-to-handle dough.
• Salt – You can’t make proper sourdough without it—it’s essential!
• Filling – Our cinnamon swirl filling is a mix of softened butter, brown sugar (or coconut sugar if you want a natural swap), and cinnamon.

Look below at the recipe card for the full list and exact amounts.

Substitutions and Variations

• Craving cinnamon raisin sourdough? Just sprinkle in some plump raisins over the cinnamon sugar mixture after spreading it on your dough for a fun twist.

How to Make This Recipe

1. Mix the dough:

• Start by combining your active sourdough starter with water and salt in a large bowl.
• Next, add the flour and stir it all up until you get a rough, shaggy dough.
• Cover the bowl with a damp tea towel and let it rest for an hour (this is called the autolyse stage).

2. Bulk fermentation:

• Do 3 rounds of 4 “stretch and folds,” about every 30 minutes. (Basically, you grab the dough, stretch it upward, fold it over itself, give it a quarter turn, and repeat.)
• Cover the bowl tightly with plastic wrap and let the dough rise for anywhere from 6 hours to overnight, depending on how warm your kitchen is, until it doubles in size.

3. Make the filling

• Mix softened butter, brown sugar, and cinnamon in a small bowl until silky smooth.

4. Laminate and fill the dough

• On a lightly floured surface, roll your dough into an 8 × 12-inch rectangle, with the longer edge facing you.
• Spread about ⅔ of the cinnamon sugar mixture evenly over the surface.
• Fold the bottom third of the rectangle up toward the center, then fold the top third down over it like a letter. This layering helps create the swirl.
• Spread the remaining cinnamon-butter mixture over the top of the folded dough.

5. Shape the loaf

• Roll the dough tightly, like a giant cinnamon roll, forming a large, round ball.
• Use a gentle push-and-pull motion to tighten the surface without tearing it. This builds tension to keep the cinnamon swirl inside the loaf and prevent it from leaking out.
• Place the dough seam-side up into a flour-lined banneton or proofing basket.
• Cover with plastic wrap or a damp towel and chill in the fridge for the second rise. This should last at least 2 hours or can go overnight for a nice cold ferment.

6. Score and bake

• One hour before baking, preheat your oven to 475°F (245°C) with a Dutch oven (with lid) inside.
• Carefully flip the dough out of the basket onto a piece of parchment paper, seam side down. Gently rub off any leftover flour so you have a nice smooth surface.
• Score the dough deeply at an angle with a dough lame or a sharp knife. This helps create those lovely ears on the crust.
• Remove the hot Dutch oven from your oven and transfer the dough inside, using the parchment to lift it.
• Place 4–6 ice cubes under the parchment paper for steam, then cover with the lid.
• Bake for 30 minutes with the lid on at 475°, then remove the lid, turn the oven down to 400°, and bake for another 15 minutes or until the crust turns golden brown and crisp.

7. Let your cinnamon sourdough cool for at least an hour before cutting in. That wait is worth every bite. Enjoy!

PRO TIPS

There are tons of baking blogs out there way more experienced than me when it comes to sourdough tips. But here’s one piece of wisdom you might not hear elsewhere: I’m not a fan of ‘sourdough discard’!

You don’t need to waste starter by making discard recipes if you bake bread every week or two. Here’s my routine:

• Start with 75 grams of starter (see the FAQs if you need to get your hands on some).
• Saturday morning: Feed your starter with 75 grams of water and 75 grams of flour, then leave it out on the counter so it gets bubbly and active.
• Saturday midday: Use 100 to 150 grams of the now active starter for your dough, leaving about 75 grams behind.
• Place the leftover starter back in the fridge until you’re ready for your next bake, usually the following weekend. No extra starter to toss!
• If needed, you can stretch your fridge starter use out to two weeks—although I haven’t tested that personally. Some bakers say you can revive an inactive starter, but I haven’t tried that either.

Recipe FAQs

How should I store my sourdough?

Honestly, sourdough bread is best fresh within 3 days. But if your family is anything like mine, the loaf disappears fast anyway! Here are some tips to keep it fresh as long as possible:
– Only slice what you’re going to eat right away. Slicing the whole loaf at once exposes more air, which dries out the bread quicker.
– Store your bread in an airtight container like a Tupperware, bread box, or a sealed freezer bag. Make sure it’s completely cooled first so you don’t trap moisture and end up with a soggy crust.
– Keep it at room temperature—never the fridge, which makes bread stale quicker.

Can I freeze sourdough?

Absolutely! Freezing is a perfect option if you won’t finish the loaf quickly. I like to slice it before freezing, then pop slices into the toaster or under the broiler when I want a quick warm bite.

How do I get a sourdough starter?

I won’t lie to you—I’ve never made my own from scratch. It’s a process and there are plenty of great tutorials out there if you want to try. But here’s what I recommend:
– Borrow some starter from a friend or family member who bakes regularly. Their starter should be nice and strong, just needs an extra feeding and it’s ready to share.
– Ask a local bakery! Many bakeries selling their own sourdough bread are happy to give you a starter sample. Just bring your own jar and ask—they usually say yes!

Do I need special tools for sourdough?

Here’s my take:
– Kitchen scale: Yes! Weighing flour and water gives way better results than measuring cups.
– Bench scraper: Handy for shaping but not mandatory—I mostly use my hands.
– Banneton proofing basket: Nice to have, but a floured tea towel in a bowl works just fine.
– Dough lame: Helps make clean scores but a sharp knife will do the job.
– Dutch oven: Essential! If you don’t have one, use any heavy pot with a lid, like cast iron—or I use a ceramic pot with a tight-fitting lid.

Serving suggestions

This cinnamon swirl sourdough is amazing toasted with a thick pat of butter and a sprinkle of flaky sea salt—perfect for breakfast. Cream cheese is another tasty spread if you want a little twist. Because sourdough gets a bit stale after a few days, it turns into the best French toast. Try it in my Berry French Toast Bake or as the base for this mouthwatering Churro French Toast.

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