There’s something truly special about cinnamon swirl sourdough bread. The tangy depth of sourdough meets the cozy sweetness of cinnamon sugar in a soft, pillowy loaf you’ll crave again and again.
This cinnamon swirl sourdough bread turns your everyday starter into a bakery-worthy treat. Each slice reveals beautiful cinnamon sugar swirls, perfect for toasting at breakfast or serving warm as a comforting dessert.
What sets this cinnamon swirl sourdough bread apart is its balance—naturally fermented flavor paired with rich brown sugar and warm spice. It’s simple, nostalgic, and incredibly satisfying.
If you're looking for a delicious new way to use your starter, cinnamon swirl sourdough bread is it.
Why This Cinnamon Swirl Sourdough Recipe Stands Out
This cinnamon swirl sourdough bread brings together the best of both worlds—the wholesome complexity of sourdough and the nostalgic sweetness of cinnamon roll bread.
Unlike store-bought sweet loaves filled with preservatives, this enriched cinnamon swirl sourdough bread is naturally fermented for better flavor, texture, and digestion.
What makes it stand out? A clever swirl technique that preserves the rise, plus a buttery, soft crumb enhanced with eggs—all without sacrificing that signature sourdough tang.
Enjoy this cinnamon swirl sourdough bread with your morning coffee, afternoon tea, or transform it into the best cinnamon swirl French toast you’ve ever had.
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Ingredients
For the Sourdough Dough:
- Active sourdough starter
- Warm milk
- Unsalted butter, melted
- Large eggs
- Granulated sugar
- Bread flour
- Salt
For the Cinnamon Sugar Swirl:
- Brown sugar, packed
- Ground cinnamon
- Butter, softened
- Vanilla extract
- Salt
See recipe card for quantities.
Instructions
Prepare and Mix the Dough
- Ensure sourdough starter is active and bubbly
- Whisk together warm milk, melted butter, eggs, and sugar
- Add starter and mix until smooth, then add flour and salt
- Rise for 4-6 hours with stretch and folds every 30 minutes for first 2 hours
Create Filling and Shape
- Mix butter, brown sugar, cinnamon, vanilla, and salt for filling
- Roll dough into 12x8 inch rectangle
- Spread filling, leaving 1-inch borders
- Roll into log and place in greased loaf pan
Final Rise and Bake
- Rise 2-4 hours until dough is 1 inch above pan rim
- Bake at 350°F for 35-45 minutes until internal temp reaches 190°F
- Cool in pan 10 minutes, then turn out onto wire rack
- Mixing the Dough: Combining starter, milk, butter, eggs, sugar, and flour into a shaggy dough.
- Spreading the Filling & Shaping: Spread cinnamon sugar mix and roll dough into a log for the swirl.
- Proofed & Baked Loaf: Loaf proofed in pan and baked loaf cooling on rack, both on white counter.
Equipment For Cinnamon Swirl Sourdough Bread
Must-Have Tools:
- Kitchen scale for accurate measurements
- 9x5 inch loaf pan (light-colored metal preferred)
- Bench scraper for easy dough handling
- Instant-read thermometer for checking doneness
Helpful Additions:
- Stand mixer with dough hook (optional but helpful)
- Proofing basket for enhanced shaping
- Razor blade for scoring
Budget-Friendly Alternatives:
- Large mixing bowl instead of stand mixer
- Regular knife in place of bench scraper
- Any oven-safe loaf pan works fine
Expert Cooking Tips & Techniques
- Use kitchen thermometer to check milk temperature (100°F) and bread doneness (190°F)
- Ensure starter is at peak activity - bubbly, doubled, and passes float test
- Place bowl of water in oven during proofing if kitchen is very dry
- Roll dough tightly but gently to prevent squeezing out filling
- Don't add extra flour during initial mixing - dough becomes manageable as gluten develops
- Let shaped loaf rest in refrigerator overnight for enhanced flavor development
Recipe Variations
Sweet Variations:
- Add diced apples to filling for apple cinnamon sourdough loaf
- Replace half cinnamon with cocoa powder for chocolate swirl
- Add fresh orange zest to filling for citrus brightness
- Include chopped pecans or raisins for texture
Dietary Adaptations:
- Keto-Friendly: Use almond flour and sugar-free sweeteners
- Whole Grain: Replace ⅓ bread flour with whole wheat flour
- Egg-Free: Use flax eggs or commercial egg replacer
- Dairy-Free: Substitute plant milk and vegan butter
Seasonal Variations:
- Add nutmeg, allspice, and cloves for holiday spice blend
- Include pumpkin pie spice for fall flavors
- Add mashed banana to dough for banana cinnamon swirl variation
Storage
Room Temperature Storage:
- Wrap cooled loaf in plastic wrap or airtight container
- Stays fresh for 3-4 days at room temperature
- Crust may soften but flavor continues developing
Freezing Instructions:
- Freezes beautifully for up to 3 months
- Wrap individual slices in plastic wrap and store in freezer bags
- Thaw at room temperature or toast directly from frozen
Meal Prep Ideas:
- Slice and freeze portions for quick breakfast toast
- Make French toast batter night before for weekend breakfast
- Pre-portion slices for lunch boxes or snacks
Reheating Tips:
- Warm slices in 300°F oven for 5 minutes to restore texture
- Toast directly from frozen for quick breakfast option
Secret Tip for Best Results
The Bakery Secret That Transforms Your Cinnamon Swirl Sourdough Bread
Want to know what takes this cinnamon swirl sourdough bread from good to unforgettable? It’s a simple trick that most home bakers skip—cold fermentation.
After shaping your loaf and swirling in that sweet cinnamon goodness, let the dough rest in the fridge overnight. This slow, chilled proof lets the natural enzymes work their magic.
By morning, you’ll notice deeper flavor, a softer crumb, and a cleaner swirl. The sourdough tang intensifies just enough to balance the rich cinnamon filling.
Before baking, take the loaf out and let it sit at room temperature for about 30 minutes. Then proceed with your final proof.
This one secret step delivers bakery-level results—and once you try it, you’ll never skip it again.
FAQ
Can you add cinnamon to sourdough bread?
Yes, you can absolutely add cinnamon to sourdough bread! Cinnamon swirl sourdough bread combines tangy fermented dough with sweet cinnamon filling perfectly. Add cinnamon as a swirl filling or mix it directly into the dough. The warm spice complements sourdough's natural tang, creating a delicious breakfast bread that's both comforting and flavorful.
Does cinnamon affect sourdough fermentation?
Cinnamon has minimal impact on sourdough fermentation when used in moderate amounts. In cinnamon swirl sourdough bread, the spice is typically added as filling rather than mixed throughout the dough. Large quantities of cinnamon can slow fermentation slightly due to its antimicrobial properties, but normal recipe amounts won't significantly affect your sourdough's rise time.
Why is sourdough bread anti-inflammatory?
Sourdough bread is anti-inflammatory because fermentation breaks down gluten proteins and phytic acid, making nutrients more bioavailable. The natural fermentation process creates beneficial acids and reduces inflammatory compounds found in regular bread. Cinnamon swirl sourdough bread offers additional anti-inflammatory benefits from cinnamon's natural compounds, making it a healthier choice than commercial sweet breads.
How to get a swirl in sourdough bread?
To create perfect swirls in cinnamon swirl sourdough bread, roll your fermented dough into a rectangle, spread cinnamon-sugar filling evenly leaving 1-inch borders, then tightly roll from the short end. The key is using room-temperature filling that spreads easily without tearing the dough, ensuring beautiful spiral patterns throughout your homemade sourdough loaf.
Baking Bliss Starts with Cinnamon Swirl Sourdough Bread
There’s something truly magical about cinnamon swirl sourdough bread. The swirl of sweet cinnamon layered into tangy, naturally fermented dough creates a loaf that’s comforting, flavorful, and surprisingly nourishing. Whether you toast it for breakfast or turn it into decadent French toast, this bread fits every craving.
Thanks to the slow fermentation process, this cinnamon swirl sourdough bread isn’t just delicious—it’s also easier to digest and packed with rich, complex flavor you won’t find in store-bought sweet breads. Once you bake it, you’ll wonder how you ever lived without it.
Tried this cinnamon swirl sourdough bread recipe? We’d love to see your homemade loaves! Share your results and favorite ways to serve it in the comments below. From buttered slices to maple-drizzled toast, your ideas might inspire fellow bakers.
Craving more homemade goodness? Don’t miss our Sourdough Ciabatta Bread Recipe—a rustic, chewy loaf perfect for sandwiches—or our Moist Banana Greek Yogurt Bread Recipe, a naturally sweet and protein-packed treat for breakfast or snacking.
Now it’s your turn—fire up the oven, feed that starter, and let the warm aroma of cinnamon swirl sourdough fill your kitchen. Happy baking!
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Pairing
These are my favorite dishes to serve with Cinnamon Swirl Sourdough Bread
Cinnamon Swirl Sourdough Bread
Equipment
- 1 Kitchen scale For precise measurements
- 1 9x5-inch loaf pan Light-colored metal preferred
- 1 Bench scraper Helps shape and handle dough
- 1 Instant-Read Thermometer Check milk and bread temperature
- 1 Mixing bowl Large enough for dough rising
Ingredients
Dough
- ½ cup Active sourdough starter Bubbly and fed
- ¾ cup Warm milk Around 100°F
- 4 tablespoon Unsalted butter Melted
- 2 Large eggs Room temperature
- ¼ cup Granulated sugar
- 3 ½ cups Bread flour
- 1 teaspoon Salt
Filling
- ⅓ cup Brown sugar Packed
- 1 ½ tablespoon Ground cinnamon
- 2 tablespoon Butter Softened
- 1 teaspoon Vanilla extract
- Salt Pinch, for filling
Instructions
- Activate starter
- Mix wet ingredients
- Add flour and salt
- Bulk ferment 4–6 hrs
- Create cinnamon filling
- Roll and spread filling
- Roll into log
- Place in loaf pan
- Proof 2–4 hrs
- Bake 35–45 min at 350°F
- Cool on rack
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