This Cinnamon Sugar Swirl Sourdough Bread is a warm, fluffy delight that fills your kitchen with amazing aromas. The swirls of cinnamon and sugar make every bite special!
My favorite part? The crispy crust and sweet, gooey inside! It’s perfect for breakfast or as a cozy snack. Trust me, you’ll find it hard to resist munching on this yummy bread! 😋
Key Ingredients & Substitutions
Bread Flour: Bread flour is great for this recipe because it has a higher gluten content, giving the bread a nice chewy texture. If you don’t have bread flour, you can use all-purpose flour, but your bread may be a bit softer.
Sourdough Starter: Make sure your starter is active and bubbly! If you don’t have sourdough starter, you can substitute with store-bought yeast. Use 2-3 teaspoons of active dry yeast in place of 100g of starter, but remember that the flavor will differ.
Granulated Sugar: The sugar adds sweetness and helps with browning. If you want a healthier option, you could use coconut sugar or a sugar alternative like monk fruit sweetener, but the flavor may change slightly.
Cinnamon: Ground cinnamon is essential for that warm, sweet flavor. If you want to switch things up, you can use a mix of cinnamon and nutmeg or even pumpkin spice for a different taste!
How Do I Get the Perfect Cinnamon Swirl?
Creating that beautiful cinnamon swirl is key to making this bread special! Here’s how you ensure it’s just right:
- First, roll the dough out evenly to get a nice rectangle; this makes it easier to roll into a log.
- Sprinkle the cinnamon sugar mixture evenly across the rolled dough, leaving a small border on the edges. This helps prevent the filling from spilling out.
- When rolling the dough, be gentle but firm, and try to roll it tight to get a great spiral of cinnamon inside.
- Pinch the seam well after rolling to keep it from unraveling during the second rise and baking.
Practice makes perfect, so don’t worry if the first few tries don’t look perfect. Enjoy the process!
How to Make Cinnamon Sugar Swirl Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter (100% hydration)
- 10g salt
- 75g granulated sugar (for dough)
For the Cinnamon Swirl:
- 100g granulated sugar
- 2 tbsp ground cinnamon
- 1 tbsp melted butter (optional, for a richer swirl)
Extras:
- Extra flour for dusting
Time Needed
This recipe will take about 30 minutes of active preparation time, plus around 4 to 6 hours for bulk fermentation, and an additional 2 to 3 hours for the final proof. After that, the baking time is approximately 45 minutes. So, overall, plan for a day of delicious baking!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the bread flour, water, sourdough starter, salt, and 75g sugar. Mix everything together until you have a shaggy dough. Cover the bowl and let it rest for 30 minutes. This process is called “autolyse” and helps develop gluten.
2. Knead and Bulk Ferment:
After resting, knead the dough briefly until it comes together smoothly. Cover it once again and let it ferment at room temperature for 4 to 6 hours. During the first 2 hours, perform stretch and folds every 30 minutes to strengthen the dough and develop gluten.
3. Prepare Cinnamon Sugar Mixture:
While your dough is fermenting, prepare the cinnamon sugar mixture. In a small bowl, mix together the 100g granulated sugar and ground cinnamon. If you want a richer cinnamon flavor, add the melted butter to this mixture.
4. Shape the Dough with Swirl:
Once the dough has risen, lightly flour your work surface and gently roll out the dough into a rectangle, roughly 12×18 inches (30×45 cm). Evenly sprinkle the cinnamon sugar mixture over the entire surface of the dough.
5. Form the Loaf:
Starting from one of the long sides, roll the dough tightly to create a log with the cinnamon sugar inside. Pinch the seam well to seal it. Place the loaf seam-side down in a greased or parchment-lined loaf pan.
6. Final Proof:
Cover the loaf and let it proof at room temperature for 2 to 3 hours until it appears puffy and nearly doubled in size. Alternatively, you can proof it overnight in the refrigerator to enhance the flavor.
7. Preheat Oven:
About 30 minutes before baking, preheat your oven to 230°C (450°F). If you have a baking stone or a Dutch oven, place it in the oven to heat up as well.
8. Bake:
If you’re using a loaf pan, place it directly on the middle rack of the preheated oven. For a crisp crust, you can optionally spritz the loaf with water to create steam. Bake for 20 minutes, then reduce the oven temperature to 190°C (375°F) and bake for an additional 20 to 25 minutes, until the crust is golden brown and the internal temperature reaches about 96°C (205°F).
9. Cool:
Once baked, remove the bread from the oven and let it cool on a wire rack completely before slicing. This step is essential for maintaining the perfect texture inside!
Enjoy your moist, airy sourdough with a delightful cinnamon sugar swirl in every slice! Perfect for toasting or enjoying fresh with butter!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but keep in mind that bread made with all-purpose flour may be slightly softer and less chewy. If you have it on hand, bread flour will yield the best results for this recipe!
What Should I Do If My Sourdough Starter Isn’t Active?
If your starter isn’t active, try feeding it with equal parts water and flour and let it sit in a warm spot for several hours or overnight until it’s bubbly and doubled in size. If needed, you can substitute with 2-3 teaspoons of active dry yeast instead of starter, but the flavor will be less complex.
How Can I Store Leftover Bread?
To store leftover cinnamon sugar syrup sourdough bread, wrap it in plastic wrap or store it in a sealed bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread! You can toast it straight from the freezer whenever you’re ready to enjoy it.
Can I Make This Recipe Vegan?
Yes, you can make this recipe vegan by omitting the melted butter or substituting it with a plant-based butter or oil. The bread will still taste delightful without it, especially with that sweet cinnamon swirl!