Sourdough Cinnamon Brown Sugar Bread with Better Swirls

If you enjoy the classic cinnamon swirl bread, you're in for a treat with this sourdough cinnamon sugar bread.

This version is a game changer—no need for exact swirls, yet it packs more flavor in every slice. It's the perfect twist on a favorite, making it even better and easier to love.


For the Dough: – water – bread flour – all-purpose flour – sourdough starter

Start by combining your dough ingredients in the bowl of a stand mixer. Let it mix for about 20 minutes. Transfer the mixed dough to an oiled bowl, cover it, and let it rise at room temperature.


After the bulk ferment, cool the dough in the fridge for at least 2 hours, or overnight. Prepare the cinnamon sugar filling by mixing ground cinnamon and light brown sugar in a small bowl.


Lightly brush the dough with heavy cream (or milk/water).


Sprinkle ⅔ of your filling on top, leaving a small border around the edges.


Now, fold the dough: bring the short sides towards the middle, overlapping them slightly.


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