Cinnamon Swirl Sourdough Bread [with step by step recipe]

Sourdough Cinnamon Swirl Bread with a lacey swirls of cinnamon sugar in a deliciously crusty loaf of sourdough bread.
The great thing about this loaf of cinnamon swirl sourdough bread is that you don't have to add the cinnamon sugar until the final shaping stage. Perfect partner for coffee or tea.

INGREDIENTS:
100g active sourdough starter
500g Plain Flour
350g water
FOR FILLING:
60g butter (soft)
1/2 cup brown sugar
2 tablespoons cinnamon

[Laneymac]

This recipe looks amazing and I plan on making it soon! I had to write the directions out completely so that I could do it and thought some of your viewers might find it helpful. Here it is.

INGREDIENTS:
100g active sourdough starter
500g Plain Flour
350g water
12g salt

Autolyse one hour

Then add 100 grams sourdough starter and mix with hand until incorporated (1-2 minutes), rest 40 minutes

Perform 1st set of stretch and folds
(Go around the bowl 6-8 times or until the dough resists) cover the dough

Rest dough for 40 minutes

Repeat stretch and folds two more times for a total of 3 sets every 40 minutes

Do one set Coil folds and rest another 40 minutes

For the filling: combine:
60 grams softened butter
106 grams (1/2 cup) brown sugar
17 grams (2 tablespoons) ground cinnamon
Use a fork to combine until a paste forms

Final shaping: dust surface with flour, empty dough onto surface and flour lightly, stretching the dough to form a long rectangle, drop spoonfuls of paste spreading with a one to two inch border all around and slowly roll up being careful to maintain the shape and then lightly pinch the seam together. It will be a long log.

Divide the dough lengthwise leaving two inches at the top. Then twist each piece into a braid and cut that two inch piece you left to complete the braid. Then begin rolling the braid from bottom to top and over at the end so that it will form into your loaf pan. (Loaf pan should be lined well with parchment to fit the entire pan)

Let it rest for 20 minutes covered before placing in the fridge covered for overnight, cold proof.

The next morning preheat your oven to 450 degrees Fahrenheit or 240 Celsius. Pick for 25 minutes covered with tinfoil, then lower the temperature to 400 Fahrenheit/200 Celsius. Remove the tinfoil and bake for another 15 to 20 minutes.

Remove from pan and cool on wire rack for at least one hour. You should let the bread cool completely.

[BangusMash]

Wow luto na po yummy my fav icool down muna

[Hadassah]

Excellent! Precisely what i was looking for. But you surprised me by adding the salt into the autolyse. And the starter later. I do the reverse.

[riseinfaith]

Thank you for this recipe, it's very good! The first loaf was a success, however this time won't be able to eat it(and it is already in the fridge from yesterday's evening) can I leave it two days in the fridge before baking it? Or maybe even longer?

[labuenayaya]

Thank you for your recipe. After the final coil fold, did you bulk ferment for several hours before shaping and cold proofing?

[S.P.]

The video does not state this but there seems to be a bulk ferment after the last fold and before the final shaping. The volume of dough is larger, maybe by 60-80%. (This usually would take more than 40 minutes.)

[angelacajot-ricci]

How big is the loaf pan? And the rolledout dough ? Thank you 😊

[galffalcon]

Que hermosa masa, pensando yo tal vez si el relleno fuera algo mas ligero quizas se podria aplicar mas fácilmente con una manga pastelera pero la verdad es que el resultado es como para el Luvre.

[Bex]

Do you rest before the coil fold ?

And also, what side loaf are you using?

[Laneymac]

Sourdough Cinnamon Swirl Bread
with a lacey swirls of cinnamon sugar in a deliciously crusty loaf of sourdough bread.
The great thing about this loaf of cinnamon swirl sourdough bread is that you don't have to add the cinnamon sugar until the final shaping stage. Perfect partner for coffee or tea.

INGREDIENTS:
100g active sourdough starter
500g Plain Flour
350g water
12g salt

Autolyse one hour

Then add 100 grams sourdough starter and mix with hand until incorporated (1-2 minutes), rest 40 minutes

Perform 1st set of stretch and folds
(Go around the bowl 6-8 times or until the dough resists) cover the dough

Rest dough for 40 minutes

Repeat stretch and folds two more times for a total of 3 sets every 40 minutes

Do one set Coil folds and rest another 40 minutes

For the filling: combine:
60 grams softened butter
106 grams (1/2 cup) brown sugar
17 grams (2 tablespoons) ground cinnamon
Use a fork to combine until a paste forms

Final shaping: dust surface with flour, empty dough onto surface and flour lightly, stretching the dough to form a long rectangle, drop spoonfuls of paste spreading with a one to two inch border all around and slowly roll up being careful to maintain the shape and then lightly pinch the seam together. It will be a long log.

Divide the dough lengthwise leaving two inches at the top. Then twist each piece into a braid and cut that two inch piece you left to complete the braid. Then begin rolling the braid from bottom to top and over at the end so that it will form into your loaf pan. (Loaf pan should be lined well with parchment to fit the entire pan)

Let it rest for 20 minutes covered before placing in the fridge covered for overnight, cold proof.

The next morning preheat your oven to 450 degrees Fahrenheit or 240 Celsius. Pick for 25 minutes covered with tinfoil, then lower the temperature to 400 Fahrenheit/200 Celsius. Remove the tinfoil and bake for another 15 to 20 minutes.

Remove from pan and cool on wire rack for at least one hour. You should let the bread cool completely.

[scrane]

Looks great--love cinnamon! Appreciate this is egg free and will use some plant-based butter as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs. Thanks for sharing

[jennifercarter]

What does your starter consist of? I've had my starter since 2021 and i feed mine potato flakes & sugar & it doesn't look like yours so i know mine isn't the same as yours lol...

[besaforlesa]

Is this bread doing bulk fermentation before adding the cinnamon sugar or after?

[myavaphillips]

Is their a place where one can see written instructions

[amapp]

I tried this recipe. The finished product was tough. The long proof before shaping was omitted from the recipe.

[grandmasworld]

Why is it whenever i make the cinnamon bread like this that after cold proofing it over night by morning theres 1/2 an inch of desolved brown sugar floating in the bottom of the pan i have to drain off and yours has none

[cristinahurley]

you didn't add salt to the dough?