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A delightful homemade Cinnamon Swirl Sourdough Bread perfect for breakfast or a cozy snack, featuring a cinnamon-sugar butter filling and a soft, tangy sourdough loaf.

  • Total Time: 8 to 12 hours (includes bulk fermentation and second rise)
  • Yield: 1 large loaf (approximately 10-12 slices) 1x

Ingredients

Scale
  • 75 grams active sourdough starter (extra bubbly and active)
  • 375 grams water
  • 450 grams unbleached bread flour (organic preferred)
  • 10 grams salt
  • Filling:
  • 100 grams softened butter
  • 100 grams brown sugar (or coconut sugar as a natural substitute)
  • 2 tablespoons ground cinnamon
  • Optional: 50 grams raisins for cinnamon raisin variation

Instructions

  1. Mix the dough: Combine active sourdough starter, 375g water, and 10g salt in a large bowl. Add 450g unbleached bread flour and stir until a rough, shaggy dough forms. Cover with a damp tea towel and rest for 1 hour (autolyse stage).
  2. Bulk fermentation: Perform 3 rounds of 4 stretch and folds every 30 minutes (stretch dough upward, fold over itself, quarter turn, repeat). Cover tightly with plastic wrap and let the dough rise for 6 hours to overnight until doubled in size.
  3. Make filling: Mix 100g softened butter, 100g brown sugar, and 2 tablespoons ground cinnamon in a small bowl until silky smooth.
  4. Laminate and fill dough: On a lightly floured surface, roll dough into 8×12-inch rectangle with longer edge facing you. Spread about 2/3 of the cinnamon sugar mixture evenly over the surface. Fold bottom third up toward center, then top third down over it like a letter. Spread remaining cinnamon butter over folded dough.
  5. Shape loaf: Roll dough tightly into a large round ball like a giant cinnamon roll. Use gentle push-and-pull to tighten surface without tearing. Place dough seam-side up in a flour-lined banneton or proofing basket. Cover and chill in fridge for second rise at least 2 hours or overnight (cold ferment).
  6. Score and bake: One hour before baking, preheat oven to 475°F (245°C) with a Dutch oven inside. Flip dough out of basket onto parchment paper seam side down, remove excess flour. Score dough deeply at an angle using a dough lame or sharp knife.
  7. Remove hot Dutch oven, transfer dough with parchment inside. Place 4–6 ice cubes under parchment for steam, cover with lid. Bake 30 minutes at 475°F with lid on, then remove lid, lower temp to 400°F, bake another 15 minutes until crust is golden brown and crisp.
  8. Cool for at least 1 hour before slicing.

Notes

Ensure sourdough starter is active and bubbly before beginning., Use unbleached bread flour to maintain starter health and dough strength., For cinnamon raisin variation, sprinkle 50g plump raisins over the cinnamon sugar filling before folding., Store bread in airtight container at room temperature; avoid refrigeration to maintain freshness., Slices can be frozen for longer storage and toasted later for freshness., Must weigh ingredients for best accuracy (kitchen scale recommended)., Banneton proofing basket recommended; if unavailable, use a floured tea towel-lined bowl., Dutch oven or heavy pot with lid essential for baking to create steam and crust., Scoring the dough deeply helps create desirable crust ears and controls expansion.

  • Author: mapps6841@gmail.com
  • Prep Time: 1 hour 30 minutes (includes autolyse and shaping stages)
  • Cook Time: 45 minutes
  • Category: Bread, Breakfast
  • Cuisine: American - Artisan Bread

Nutrition

  • Serving Size: 1 slice
  • Calories: Approx. 200-250 calories per slice
  • Fat: 6 grams per slice
  • Carbohydrates: 35 grams per slice
  • Protein: 6 grams per slice