Easy Cinnamon Swirl Sourdough Bread
This easy cinnamon swirl sourdough bread turns a plain proofed loaf into a marbled cinnamon sugar bread right before baking, with a brown sugar swirl in every soft slice.
Servings: 12 slices
Calories: 150kcal
Equipment
- Digital Kitchen Scale
- Banneton or proofing basket
- 2 10 by 5 inch loaf pans
- Parchment paper
- Kitchen scissors
- Bread lame
- Instant read thermometer
Ingredients
For the Sourdough Loaf
- 75 grams active sourdough starter 1/3 cup
- 350 grams room temperature filtered water 1 1/2 cups
- 500 grams bread flour 4 cups
- 10 grams salt 1 3/4 teaspoons
For the Cinnamon Sugar Filling
- 50 grams brown sugar 1/4 cup
- 12 grams granulated sugar 1 tablespoon
- 4 grams cinnamon 1 1/2 teaspoons
- 5 grams cornstarch 2 teaspoons
Instructions
- Mix the flour, starter, and water together until a rough, shaggy dough forms. Cover and let rest for 1 hour.
- Add the salt using wet hands, working it into the dough until fully incorporated.
- Perform stretch and folds every hour for 3 hours, then let the dough bulk ferment covered at room temperature until it has increased in size by 50 to 70 percent and jiggles when gently shaken. Anywhere from 6-12 hours depending on the temperature and strength of your dough and starter.
- Lightly flour your work surface, turn the dough out, and pre shape it into a round. Let it rest seam side down for 20 to 30 minutes.
- Shape the dough into a batard, place it seam side up in a banneton, and cover. Cold proof in the refrigerator for 8 to 12 hours.
- When you are ready to bake, stir together the brown sugar, granulated sugar, cinnamon, and cornstarch in a small bowl to make the filling.
- Turn the cold loaf out onto parchment, top side down.
- Slice down through the loaf vertically.
- Then go back through those slices with kitchen scissors to cut them into sections, opening up the interior.
- Sprinkle the cinnamon sugar filling generously down into all of the cuts, distributing it evenly so no single spot gets a thick pile.
- Starting at one end, gently roll the loaf up into a log, taking care not to deflate it. Tuck the bottom edge underneath to seal.
- Set the rolled loaf on parchment and lower it into a parchment lined 10 by 5 inch loaf pan. Place a second loaf pan upside down on top to create a mini Dutch oven.
- Bake at 450 degrees Fahrenheit for 9 minutes with the lid on.
- Remove from the oven, take off the top pan, and score one line down the center of the loaf. Replace the lid and bake for 30 minutes.
- Remove the lid and bake for a final 10 minutes, or until the internal temperature reaches 190 degrees Fahrenheit. Because the sugar makes this loaf brown early, use a thermometer rather than relying on color.
- Let the loaf cool for 3 to 4 hours before slicing.
Notes
Bake to Temperature, Not Color
The cinnamon sugar in this cinnamon swirl sourdough bread browns the crust early, so the loaf will look done before it actually is. Bake until the internal temperature reaches 190 degrees Fahrenheit for a fully baked crumb.
Tip for the Best Swirl
Distribute the cinnamon sugar evenly into all of the cuts rather than piling it into one spot. Thick deposits of filling can stay soft and sticky after baking, so spreading it out gives you a clean, marbled swirl. A cold loaf straight from the proof is firm and far easier to cut, fill, and roll without deflating.
Storage
Store the cooled cinnamon swirl sourdough bread at room temperature in a bread bag for 3 to 4 days. For longer storage, slice the loaf first and freeze the slices, then toast straight from frozen whenever you want one.
Make Ahead
The dough is made ahead by design. After shaping, cold proof the loaf in the refrigerator for 8 to 12 hours, then add the cinnamon sugar and bake whenever you are ready.
Substitutions
Brown sugar gives the swirl its caramel depth, but you can use all granulated sugar in a pinch. Bread flour gives the best structure, though all purpose flour will work with a slightly softer crumb.
Troubleshooting
If your swirl is wet or gummy, the filling was likely piled too thick in spots, so spread it more evenly next time. If the loaf is pale and doughy inside, it came out of the oven too soon, so always bake to an internal temperature of 190 degrees Fahrenheit.
For any questions, refer back to the full blog post where each step is explained in detail.
