Sourdough Cinnamon Swirl Bread
This sourdough cinnamon swirl bread gives you all the cozy flavor of a classic cinnamon bread, but made with an active sourdough starter.
Servings: 12 slices (1 loaf)
Calories: 172kcal
Equipment
- Stand Mixer (optional but helpful for faster gluten development)
Ingredients
Dough
- 230 grams water
- 80 grams active sourdough starter 100% hydration, recently fed
- 20 grams honey 1 tablespoon
- 20 grams neutral oil such as avocado oil
- 400 grams all-purpose flour
- 8 grams fine sea salt about 1 1/3 teaspoons
Cinnamon Swirl
- 1 large egg white
- 65 grams brown sugar (1/3 cup) packed
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon all-purpose flour
Instructions
- Mixing the Dough: Stand Mixer Method (Recommended for Strong Gluten Development) See notes for bowl method if you prefer not to use a mixer.In the bowl of a stand mixer, whisk together the water, starter, honey, and oil. Add the flour and salt and mix until no dry flour remains.
- Fit with a dough hook and mix on low speed for 3–4 minutes until the dough becomes smooth and elastic. The dough should pull slightly from the sides but still feel soft and slightly tacky.
- Transfer to a lightly greased bowl and cover. Rest 20–30 minutes.
- Perform 1–2 sets of stretch and folds spaced 20–30 minutes apart. Because the mixer has already developed gluten, fewer folds are needed.
- Bulk Fermentation: Let the dough rise at 68–72°F until it increases about 50–60% in volume and looks puffy with small bubbles along the sides. The dough should feel lighter and elastic when gently lifted.
- Shaping: Lightly grease a 9×5 loaf pan. Turn the dough onto a lightly floured surface and rest 10 minutes.
- Roll into a rectangle approximately 8 inches wide (the width of your loaf pan) and 16–18 inches long. If you have the counter space, rolling slightly longer (up to 20 inches) will create a more defined swirl — just be sure the width remains consistent with the pan to avoid uneven shaping. Brush evenly with egg white.
- Mix brown sugar, cinnamon, and flour and sprinkle evenly, leaving a ½-inch border along one long edge.
- Starting from the long edge opposite the clean border, roll tightly into a log. As you roll, gently tuck and pinch the edges inward to prevent cinnamon leakage at the ends. Pinch the final seam firmly closed and place seam-side down in the pan.
- Final Proof: Cover and proof at 68–72°F until the dough rises to level with or just slightly above the rim of the pan. This may take 3–5 hours, depending on the temperature.
- Poke Test: Gently press the dough with a fingertip: If it springs back immediately = underproofed. If it springs back slowly and leaves a slight indentation = ready. If it collapses and stays indented = overproofed. For this loaf, it is safer to bake slightly underproofed than overproofed.
- Bake: Preheat oven to 375°F. Bake 40–45 minutes. Tent loosely with foil during the last 10 minutes if browning too quickly. Internal temperature should reach 200–202°F.
- Cool in pan 10–15 minutes, then remove to a wire rack and cool completely before slicing.
Notes
*Please note: This timeline assumes a kitchen temperature of 68–72°F. Cooler kitchens will require additional fermentation time.
Bowl Method (No Stand Mixer Needed):
In a large mixing bowl, whisk together the water, starter, honey, and oil. Add the flour and salt and mix thoroughly until no dry flour or shaggy bits remain.
Once combined, knead the dough either directly in the bowl or on a lightly damp counter. Work the dough for about 4–6 minutes, until it becomes smoother and more elastic. If the dough feels sticky, lightly wet your hands instead of adding additional flour.
The dough should feel cohesive and slightly tacky, not dry. Cover and let rest 20–30 minutes.
After resting, perform 4 sets of stretch and folds spaced 20–30 minutes apart to continue building strength. Each set should make the dough feel smoother and more structured.
Proceed with bulk fermentation.
Timing Guide: How to Plan Your Bake
This recipe works beautifully as a same-day bake when you feed your starter the night before. For the most predictable results, aim for a room temperature between 68–72°F.
The night before (around 9–10 PM), feed your starter at a 1:2:2 or 1:3:3 ratio so it peaks the following morning. In the morning (around 8–9 AM), mix your dough while the starter is active, bubbly, and near its highest point.
Complete your stretch and folds within the first 1–2 hours after mixing. Allow the dough to bulk ferment until it has risen about 50–60% and feels lighter and elastic. In an average 70°F kitchen, this usually takes 4–6 hours from mixing.
Shape the dough in the late afternoon and place it in the loaf pan. The final proof typically takes 3–5 hours, depending on temperature. Bake once the dough has risen level with or just slightly above the rim of the pan and passes the gentle poke test.
If your kitchen runs cooler (below 68°F), expect both bulk and final proof to take longer. Warmer kitchens (above 73°F) will speed things up. Always let the dough’s appearance and feel guide you rather than relying strictly on the clock.
Notes and Tips
- This recipe uses an egg white to help the cinnamon sugar adhere to the dough and reduce swirl separation. This technique is inspired by the traditional cinnamon swirl method in a recipe from the Kind Arthur Flour.
- A small amount of flour helps absorb moisture from the sugar as it bakes, reducing syrup leakage and helping the swirl stay defined rather than dissolving into the crumb.
- If avoiding egg white, you may lightly mist the dough with water before adding the cinnamon sugar. Results may be slightly less defined.
- Stand mixer mixing develops strong gluten quickly and reduces the number of stretch and folds needed. The bowl method works beautifully but requires more folds for equivalent strength.
Nutrition
Serving: 1slice | Calories: 172kcal | Carbohydrates: 34g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 266mg | Potassium: 52mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 0.05mg | Calcium: 21mg | Iron: 2mg
