Sourdough Cinnamon Swirl Bread

Name: Sourdough Cinnamon Swirl Bread
Prep time: 30 min
Cook time: 45 min
Ingredients: 220 g warm water; 7 g salt; 20 g sugar; 10 g neutral-tasting oil (such as sunflower or avocado oil); 110 g active sourdough starter; 175 g bread flour; 175 g all-purpose flour; 12 g ground cinnamon; 65 g brown sugar; 15 g milk or heavy cream (for brushing the dough)

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Author:

Tina Bevk

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Cinnamon swirl bread is one of those bakes that makes your whole house smell like a bakery. If you’re looking for a naturally leavened version, this sourdough cinnamon swirl bread delivers on both flavor and texture. It has a soft, slightly enriched crumb with just the right amount of cinnamon-sugar mixture swirled throughout. You can bake it as a rustic round loaf or in a loaf pan for a tidier shape. Either way, it’s so worth trying it—even though it’s a hard inclusion to master if you ask me!

Cinnamon swirl bread slices on a wooden cutting board.

I’m a big fan of cinnamon, and if you are too, be sure to also check out my Sourdough Cinnamon Toast Crunch Cereal and Cinnamon Raisin Sourdough Bagels!

Ingredients

For the Dough:

Water (warm)
Salt
Sugar
Neutral-tasting oil (for extended shelf life)
Active sourdough starter
Bread flour
All-purpose flour

For the Filling:

Ground cinnamon
Brown sugar
Milk or heavy cream (to help the filling stick)

See recipe card for quantities.

How to Make Sourdough Cinnamon Swirl Bread

Mix the Dough: Start by mixing warm water, salt, sugar, and oil in a large bowl. Stir in your active sourdough starter, followed by a mix of bread flour and all-purpose flour. This combination gives the dough both strength and softness. Let the dough rest for about 30 minutes to allow the flour to absorb the water.

A hand stretching a bread dough in a glass bowl.

Strengthen the Dough: Perform 2-3 sets of stretch and folds, spaced about 30 minutes apart. Each round will help develop the gluten, making the dough smooth and elastic. The number of stretches per set depends on your dough’s resistance—typically 4-10 folds.

Bulk Fermentation: Let the dough rise at room temperature for about 6 hours. Because this recipe includes extra sourdough starter and sugar, fermentation will happen faster than with a regular sourdough loaf. After bulk fermentation, chill the dough in the fridge for at least 2 hours (or overnight) to make shaping easier.

A hand brushing rolled out bread dough with milk.

A hand sprinkling a brown filling onto bread dough.

Two hands rolling the dough on a wooden dining table.

Shape and Fill: Roll the dough out into a rectangle on a lightly floured (or slightly damp) surface. Brush it with milk or heavy cream to help the filling stick. Mix cinnamon and brown sugar, then sprinkle it evenly over the dough, leaving a small border around the edges. To shape, fold the top third of the dough down, add more filling, then fold the bottom third up. Sprinkle a little more filling on top. Roll the dough up into a tight log.

A tea towel lined banneton basket and a bread dough on a dining table.

Final Proof: Place the shaped dough into a floured banneton (if baking as a round loaf) or a parchment-lined loaf pan. Let it proof at room temperature for about 2 hours or do an overnight cold proof in the fridge (note: a second cold proof will enhance tanginess).

A blade scoring a loaf of bread on a bread mat.

Bake: If using a Dutch oven, score a shallow cross on top and bake at 460°F (covered) for 30 minutes, then uncovered at 440°F for another 10 minutes.

If using a loaf pan, you can opt for the two-pan method (placing another loaf pan on top) and bake at 400°F for 40 minutes, then uncovered for 10 minutes. Alternatively, cover with foil and bake at 400°F for 40 minutes, then remove the foil and bake for another 10 minutes.

Hint: If your dough feels too sticky during mixing, don’t hesitate to add a little more flour. It’s better to add a little bit more and end up with a denser loaf than adding too little and ending up with a loaf you have no chance of shaping well!

Baking Schedule

Same-Day Bake Schedule

8:00 AM: Mix the dough and let it rest for 30 minutes.
8:30 AM: First set of stretch and folds.
9:00 AM: Second set of stretch and folds.
9:30 AM: Third set of stretch and folds (optional).
10:00 AM – 4:00 PM: Bulk ferment at room temperature.
4:00 PM: Shape the dough, add filling, and place into the proofing basket or loaf pan.
4:15 PM – 6:15 PM: Final proof at room temperature.
6:15 PM: Preheat oven to 460°F.
6:30 PM: Bake.

Overnight Cold Proof Option

8:00 AM: Mix the dough and let it rest for 30 minutes.
8:30 AM: First set of stretch and folds.
9:00 AM: Second set of stretch and folds.
9:30 AM: Third set of stretch and folds (optional).
10:00 AM – 4:00 PM: Bulk ferment at room temperature.
4:00 PM: Shape the dough, add filling, and place into a parchment-lined loaf pan or banneton.
4:30 PM: Transfer the shaped dough to the refrigerator for an overnight cold proof (12-16 hours).
8:00 AM (next day): Preheat oven to 460°F.
8:15 AM: Bake straight from the fridge.

Substitutions & Variations

Flour: You can experiment with whole wheat flour by substituting up to 30% of the total flour weight for a more rustic flavor. I wouldn’t do more though, unless you’re ok with the bread not being as soft.
Sweetener: Swap brown sugar for coconut sugar or maple sugar for a different depth of sweetness.
Filling Additions: Add chopped nuts, raisins, or a touch of vanilla extract to the filling for extra flavor.

💭Crucial Success Tips

Keep your scoring shallow—too deep and the filling may leak out during baking.
If baking in a loaf pan, the parchment paper makes cleanup easy!
The more you handle the dough during shaping, the higher the chance of filling leaks, so try to keep it minimal.

FAQ

Why is my dough so sticky?

This is a high-hydration dough, meaning it contains a good amount of water. If it feels too sticky to handle, lightly flour your hands or work surface, and don’t hesitate to add a bit more flour during mixing if needed.

Can I use whole wheat flour?

Yes! If using whole wheat, replace up to 30% of the flour with whole wheat. Keep in mind this may result in a slightly denser texture.

How do I prevent the filling from leaking?

Avoid overhandling the dough during shaping, and don’t score too deeply before baking. Also, leaving a border when adding the filling helps minimize leaks.