Sourdough Cinnamon Swirl Bread
PUBLISHED ON: 12.09.2025
During our family Thanksgiving weekend with the extended family, I experienced a moment of inspiration at the breakfast table. My sister-in-law had bought a cinnamon swirl sourdough mini loaf at the farmer’s market. I had forgotten how much I enjoy this style of bread. I grew up enjoying slices of toast with plenty of butter, and cinnamon. These warm flavors have always stayed with me.
The little cinnamon swirl mini loaf sparked something. I wanted to recreate that same comforting flavor in my own kitchen, with a simple, relaxed approach. My goal is always to keep things easy and approachable, especially for anyone who might feel intimidated by sourdough baking. The most important part is a healthy, active sourdough starter. Once that is ready, the rest of the process becomes enjoyable.
Cinnamon swirl sourdough looks impressive, but it is much easier than it appears. The dough comes together with a few basic ingredients, and the swirl is created simply by stretching the dough, sprinkling a mixture of cinnamon and brown sugar, and rolling it up.
If you are looking for a homemade loaf that feels nostalgic, cozy, and perfect for sharing, this cinnamon swirl sourdough is a wonderful choice. It is ideal for breakfast, snacks, or a treat with afternoon coffee. Most of all, it feels like a connection to memories and moments that matter. I hope it brings the same sense of comfort to your home as it did to ours.
Cinnamon Swirl Sourdough Bread
Ingredients
• 500 grams bread flour
• 350 grams water
• 50 grams active sourdough starter
• 50 grams brown sugar
• 5 grams cinnamon
Instructions:
Mix the Dough
Place the sourdough starter and water in a large bowl. Stir briefly to combine.Add the bread flour. Add the salt. Mix until a rough, shaggy dough forms. A dough scraper is helpful, but your hands work well too. Cover the bowl with plastic wrap or a damp towel. Rest for 30 minutes to 1 hour to hydrate the dough.
Form the Dough
With the dough still in the bowl, work around the edges and lift the dough up and over into the center. Continue these stretches until the dough forms a smooth ball. Expect the dough to feel sticky and shiny.Cover again and rest for 30 minutes.
Strengthen the Dough
Perform 4 to 6 rounds of stretch and folds over a 2-to-3-hour period. Space each round 15 to 30 minutes apart. Keep the dough covered each round.
Bulk Ferment
Cover the bowl tightly with plastic wrap. Allow the dough to rest and ferment for about 2 hours at room temperature.
Prepare the Cinnamon Filling
Combine the brown sugar and cinnamon in a small bowl. Set aside.
Shape the Dough and Add the Cinnamon Sugar Swirl
Lightly flour your work surface. Turn the dough out onto the counter, sticky side up. Gently stretch it into a rectangle with the short side facing you. Sprinkle the cinnamon sugar evenly over the surface. Roll the dough into a Batard or shape into a boule, keeping most of the cinnamon sugar inside. Some sugar will fall out. No worries.
Prepare the Banneton or Bowl
Use a banneton or a bowl lined with a floured tea towel. Flour the banneton generously lined with a floured tea towel or cloth to prevent sticking. Place the shaped dough inside. Smooth side down if using a banneton. Smooth side up is using a cloth-lined bowl. Handle the dough gently to preserve any air bubbles that may have developed.
Cold Ferment
Cover loosely with a plastic bag or a damp towel. Refrigerate at least 5 hours and up to 36 hours. A longer cold ferment improves flavor and texture.
Preheat the Oven
Place your Dutch oven inside the oven. Preheat to 230°C or 450 F for about 1 hour. Keep the dough in the refrigerator until ready to bake.
Bake the Bread
Remove the dough from the refrigerator. Place it onto a sheet of parchment paper large enough to lift the dough into the pot. Score the top with a lame or sharp knife. A simple cross is sufficient. Carefully remove the Dutch oven from the oven. Lower the dough into the pot using the parchment paper. Cover with the lid and bake for 30 minutes at 230°C (450°F). Remove the lid and bake for an additional 10 to 15 minutes at 210°C (410°F) until the crust is deeply golden.
Cool
Remove the bread from the Dutch oven immediately. Cool on wire rack before slicing,
Enjoy!
sherry
i love cinnamon and i don’t mind a wee bit of sourdough once in a blue moon. So this sounds very delicious.
sherry (sherry’s pickings)
(P.S. your blog does not allow me to add my website.)
Raymund
That loaf looks amazing! I love how you kept the process simple and approachable, it makes sourdough feel way less intimidating. The cinnamon swirl is such a cozy touch, perfect for breakfast or with coffee.
David Scott Allen
I, too, love cinnamon swirl bread and yours looks amazing. I would much prefer this to a cinnamon roll with gloppy icing!
Ronit Penso
Beautiful loaf! Your cinnamon swirl bread must have added such wonderful aroma while baking. 🙂