This Cinnamon Sugar Swirl Sourdough Bread is a warm, cozy treat. Its soft center is filled with a sweet cinnamon mix that brings joy in every slice!
Baking this bread fills your kitchen with a lovely smell that makes everyone want to gather around. I love to enjoy it toasted with a bit of butter—so good! 🥰
Key Ingredients & Substitutions
Bread Flour: This recipe calls for bread flour for a chewy texture. You can use all-purpose flour as a substitute, but your bread may be a bit softer. I love the stretchiness that bread flour adds!
Sourdough Starter: Using an active starter ensures your bread rises well. If you don’t have a starter, you can use instant yeast; about 1 to 2 teaspoons should do. However, the flavor will be different, with less complexity.
Cinnamon: Ground cinnamon is essential for that sweet swirl. If you want a twist, try using pumpkin pie spice or even cardamom for something different. I love cinnamon, so I tend to be generous with it!
Unsalted Butter: The butter adds richness to the swirl. You can substitute it with coconut oil for a dairy-free option, although the flavor might change slightly.
How Do I Perfectly Handle the Dough for this Recipe?
Handling sourdough can be tricky, but with practice, it gets easier. For this bread, attention to dough handling is key. Here’s how I do it:
- During bulk fermentation, do stretch and folds every 30 minutes. This builds gluten strength. To do this, wet your hands, grab the dough’s edge, stretch it up, then fold it over the center. Rotate the bowl and repeat!
- When shaping, make sure to create a nice tight log when rolling. Pinching the seam helps keep the swirl intact during baking.
- For the second rise, let it rise until you can see it’s puffed up. Don’t rush this step—letting it rise properly is crucial for achieving a soft texture.
With these tips, you’ll have deliciously sweet slices of cinnamon sugar swirl bread in no time! Enjoy every bite! 🥖✨
Cinnamon Sugar Swirl Sourdough Bread
Ingredients You’ll Need:
For the Sourdough Bread Dough:
- 500 g (4 cups) bread flour
- 350 g (1 1/2 cups) water, room temperature
- 100 g (1/2 cup) active sourdough starter (100% hydration)
- 10 g (2 tsp) salt
For the Cinnamon Sugar Swirl:
- 100 g (1/2 cup) granulated sugar
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened
How Much Time Will You Need?
This recipe will take approximately 6-7 hours in total. You’ll spend about 30 minutes preparing the dough and adding the cinnamon sugar swirl, then allow for around 4-5 hours for bulk fermentation. The second rise will take around 2-3 hours, plus about 1 hour for baking and cooling. It’s a bit of a time investment, but the results are totally worth it!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, combine the bread flour and water. Use a spoon or your hands to mix them until just combined. This is called “autolyse,” so cover the bowl with a kitchen towel and let it rest for 30 minutes. This helps the flour absorb water and makes the dough smooth.
2. Add Starter and Salt:
After the resting period, add the active sourdough starter and salt to the dough. Mix well with your hands or a spatula until everything is fully incorporated and there are no dry patches.
3. Bulk Fermentation with Stretch and Folds:
Cover the bowl with a lid or cloth and let the dough ferment at room temperature. Every 30 minutes during the first 2 hours, perform stretch and folds. To do this, wet your hands, grab the dough from one side, stretch it up, and fold it over to the center. Rotate the bowl and repeat this process until you’ve gone around the dough a few times. The dough should feel smoother and have risen slightly after 4-5 hours.
4. Prepare the Cinnamon Sugar Mixture:
In a small bowl, mix the granulated sugar and ground cinnamon together. Set it aside for later.
5. Shape the Dough and Add Swirl:
Once fermentation is complete, gently turn the dough onto a lightly floured surface. Shape it into a rectangle with your hands. Spread the softened butter evenly over the dough and sprinkle the cinnamon sugar mixture on top, covering it well.
6. Roll the Dough:
Starting from one long edge of the rectangle, carefully roll the dough tightly into a log. Pinch the seam to seal it. This creates the beautiful swirl effect inside!
7. Second Rise:
Place the rolled dough seam side down into a lightly floured proofing basket or a bowl lined with a floured kitchen towel. Cover it and let it rise at room temperature for 2-3 hours, or until it’s nearly doubled in size. Alternatively, for even better flavor, refrigerate it overnight.
8. Preheat Oven and Dutch Oven:
About 30 minutes before you plan to bake, preheat your oven to 475°F (245°C) with a Dutch oven inside. This ensures it’s hot enough for a great crust!
9. Bake:
Carefully remove the hot Dutch oven. Transfer the dough (seam side up or down, based on your preference) onto a piece of parchment paper. Score the top gently with a sharp knife or lame, which helps it expand while baking. Place it into the Dutch oven, cover with the lid, and bake for 20 minutes. Then, remove the lid and bake for an additional 20-25 minutes, until the crust is a deep golden brown and crisp.
10. Cool:
Once baked, remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing to allow the crumb to fully set. This step is tempting to skip, but it really helps with the texture!
Now, enjoy your delightful Cinnamon Sugar Swirl Sourdough Bread toasted with butter or simply by itself! It’s perfect for breakfast or an afternoon snack. Happy baking! 🍞✨
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour in place of bread flour, but the texture of your bread may be slightly softer. Bread flour contains more protein, which gives the bread a chewier texture and better structure.
How Do I Store Leftover Bread?
To store leftover Cinnamon Sugar Swirl Sourdough Bread, wrap it in parchment paper or place it in a paper bag to maintain its crust. Keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container for up to 3 months—just toast the slices straight from the freezer!
Can I Make This Recipe Without a Dutch Oven?
While a Dutch oven helps create a steamy environment for a great crust, you can bake this bread on a baking sheet. Preheat the oven with a pan at the bottom. Add hot water to the pan just as the bread goes in to create steam, which will also improve the crust.
What If I Don’t Have Active Sourdough Starter?
If you don’t have an active sourdough starter, you can use instant or active dry yeast instead. Use about 1 to 2 teaspoons, but keep in mind that the flavor will be different and not as complex as the sourdough version. Mix it directly into the flour during step 1, along with the water.
