This Cinnamon Sugar Swirl Sourdough Bread is a warm hug in a loaf! With its fluffy texture and a sweet cinnamon filling, it’s perfect for breakfast or an afternoon snack.
The best part? Your kitchen will smell amazing while it bakes! I love to enjoy a slice with a pat of butter, but let’s be honest—this bread is good on its own too! 😊
Key Ingredients & Substitutions
Bread Flour: Use high-protein bread flour for best results. It helps create a strong structure for the bread. If you’re out of bread flour, you can use all-purpose flour, but your bread might be a bit less chewy.
Sourdough Starter: A 100% hydration starter is what’s needed here. If you don’t have one, you can make your own or buy it from a bakery. For a quicker option, you could substitute with instant yeast, but the flavor will differ.
Cinnamon and Sugar: Ground cinnamon is key for the swirl. If you want to spice it up, try nutmeg or pumpkin spice instead. Also, you can substitute granulated sugar with brown sugar for a richer flavor.
Unsalted Butter: I love using unsalted butter for better control of salt levels. If you’re lactose intolerant or want a dairy-free option, you can use coconut oil or a vegan butter substitute.
How Do I Get the Dough to Rise Properly?
The dough rising properly is crucial for a light, airy bread. Make sure you’re using active ingredients, and don’t skip the autolyse and stretch-and-fold steps! This allows gluten to develop, giving structure to your bread.
- Start with warm water to activate your sourdough starter.
- Cover the dough during bulk fermentation to keep the moisture in.
- Be patient! The dough may take 4-6 hours to rise, depending on your room temperature.
What’s the Best Way to Roll the Dough for Swirls?
When shaping your dough into a log, keep a tight roll to ensure the filling stays inside. Here’s how:
- Lightly flour your surface, and flatten the dough gently into a rectangle.
- Brush with melted butter and sprinkle your filling evenly.
- Start rolling from one long side and roll tightly, sealing the edges by pinching them.
This technique is important! A tight roll creates beautiful swirls that will be evident when you slice your bread.
How to Make Cinnamon Sugar Swirl Sourdough Bread
Ingredients You’ll Need:
For the Bread:
- 500g (about 4 cups) bread flour
- 350ml (about 1.5 cups) lukewarm water
- 100g active sourdough starter (100% hydration)
- 10g (2 tsp) salt
For the Cinnamon Sugar Filling:
- 100g granulated sugar
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted (plus extra for brushing)
Additional:
- Extra flour for dusting
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation, plus around 4-6 hours for bulk fermentation, and about 3-4 hours for the final proof. So, if you include baking, the total time can be around 8-12 hours, depending on if you proof overnight or not. Just think of it as a cozy, laid-back baking session!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by grabbing a large mixing bowl. Combine the bread flour and lukewarm water. Use your hands or a spatula to mix until there are no dry bits left. Once mixed, cover the bowl and let it sit for about 30 minutes. This waiting period, called autolyse, helps to develop gluten.
2. Add Starter and Salt:
After the autolyse, add the active sourdough starter and salt to the dough. Mix thoroughly until everything is fully incorporated. Don’t worry if the dough feels sticky; that’s perfectly normal!
3. Bulk Fermentation:
Cover the bowl and let the dough ferment at room temperature for 4-6 hours. During the first 2 hours, every 30 minutes, perform stretch and folds. This means gently pulling one side of the dough up and folding it over to the other side, rotating the bowl each time. Repeat this about 4 times to help develop a nice gluten structure.
4. Prepare the Cinnamon Sugar Filling:
In a small bowl, mix the granulated sugar and ground cinnamon together. Set this aside; we’ll use it to create that delicious swirl!
5. Shape and Add Swirl:
Lightly flour your work surface to prevent sticking. Turn the dough out onto the surface and flatten it gently into a rectangle with your hands. Take the melted butter and brush it generously over the surface of the dough. Now, sprinkle the cinnamon sugar mixture evenly on top of the buttered dough.
6. Create the Swirl:
Start from one of the long sides and roll the dough tightly into a log. Make sure to seal the edges as you go so that the filling stays inside. You want a nice tight roll!
7. Final Proof:
Place the rolled dough seam-side down into a greased or parchment-lined loaf pan. Cover it with a cloth or plastic wrap, and let it proof for about 3-4 hours at room temperature. If you prefer a slower rise, you can refrigerate it overnight instead.
8. Preheat Oven:
About 30 minutes before you plan to bake, preheat your oven to 230°C (450°F). If you’re using a Dutch oven or a baking stone, place it in the oven to heat up as well.
9. Bake:
If your dough has been chilled in the fridge, let it warm to room temperature before baking. Once ready, lightly dust the top of the loaf with flour and using a sharp knife, slash the crust diagonally a few times. Carefully place it in the oven (or in the Dutch oven, if you’re using one) and cover if using a Dutch oven. Bake for 20 minutes.
10. Finish Baking:
After 20 minutes, remove the cover (if using) and continue to bake for another 15-20 minutes until the bread is deeply golden brown and crisp on the outside.
11. Cool:
Once baked, remove the bread from the oven and transfer it to a cooling rack. If you’d like, you can brush it with melted butter on top for a shiny finish. Allow the bread to cool completely before slicing it. This way, you’ll preserve that lovely crumb structure!
Enjoy your warm, fresh Cinnamon Sugar Swirl Sourdough Bread, whether plain or with your favorite spread!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but keep in mind that bread flour has a higher protein content, which helps create a better gluten structure. Your bread may be a little less chewy and airy, but it will still taste delicious!
Can I Make This Bread Without a Sourdough Starter?
If you don’t have a sourdough starter, you could use instant yeast as a substitute. Use about 7g (2 teaspoons) of instant yeast. Just mix it with the dry ingredients and skip the autolyse step. The flavor won’t be the same as sourdough, but it will still rise well!
How Do I Store Leftover Bread?
Store the leftover bread in an airtight container at room temperature for up to 3 days. To keep it fresher longer, you can also slice it and freeze it. Just make sure to wrap it tightly in plastic wrap or foil before placing it in the freezer. Thaw slices as needed!
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising well, it could be due to the temperature. Make sure your kitchen is warm enough, ideally around 24-27°C (75-80°F). If your sourdough starter isn’t active enough, ensure it’s fed recently and bubbly before using it. Sometimes, a longer fermentation time is needed, so be patient!
