Cinnamon Swirl Sourdough Bread

This cinnamon swirl sourdough bread recipe combines the tangy complexity of natural fermentation with the comforting sweetness of a cinnamon sugar swirl. Perfect for breakfast, dessert, or brunch.

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Course: Breakfast, Dessert, Snack

Cuisine: American, Artisan, Sourdough

Prep Time: 25

Cook Time: 40

Fermentation & Proofing: 12

Total Time: 13

Servings: slices

Calories: 240kcal

Cost: $5–$7

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

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition