Soft Cinnamon Swirl Sourdough Bread

This cinnamon swirl sourdough bread delivers a soft crumb and a warm ribbon of cinnamon sugar in every slice. It’s a naturally leavened loaf that asks for a little patience but rewards you with a tangy, buttery swirl that makes toast feel like a fresh bakery treat.

The dough comes together with just a few folds during the day and a long cold proof overnight, so you wake up to a loaf that’s ready to bake. That rhythm keeps it low effort and high payoff, exactly what I want on a busy weeknight that leads into a lazy morning.

Why This Sourdough Loaf Stays in My Rotation

The crumb is soft enough for sandwiches but sturdy enough to hold a thick ribbon of cinnamon sugar without tearing. That swirl stays put because a bit of flour gets worked into the filling, so you don’t end up with a hollow tunnel or a sticky puddle on the bottom of the pan.

The tang from the sourdough starter cuts through the sweetness just enough to keep the bread from tasting like a cinnamon roll. I get a slice that’s rich but balanced, and when I toast it with butter, the edges go crisp while the middle stays tender.

Ingredients

• 100g active sourdough starter (100% hydration): fed 4 to 6 hours before mixing, so it’s bubbly and passes the float test
• 500g bread flour: higher protein gives the loaf structure; all-purpose works but yields a slightly softer crumb
• 350g water, room temperature: filtered if your tap water is heavily chlorinated
• 10g fine sea salt
• 30g unsalted butter, melted and cooled slightly
• 50g unsalted butter, softened: for the cinnamon filling
• 100g light brown sugar: dark brown works too, for a deeper molasses note
• 1 tbsp ground cinnamon
• 1 tbsp all-purpose flour: helps bind the filling so it doesn’t leak into the pan

Swaps and Twists

• Use whole wheat flour: swap up to 150g of the bread flour for whole wheat. The loaf will be a little denser, with a nuttier taste that plays well with the cinnamon.
• Add chopped pecans or walnuts: scatter 50g finely chopped nuts over the cinnamon sugar before rolling for a crunchy swirl.
• Maple instead of brown sugar: replace the sugar with 80ml maple syrup, whisked into the softened butter and cinnamon to form a paste. Reduce the water in the dough by 20g so the loaf isn’t too wet.
• Make it dairy free: swap the butter in the dough for 30g melted coconut oil and use a firm vegan butter block for the filling.

Overnight Sourdough Starter Cinnamon Rolls are next on our list if this bread is your kind of bake.

How to Make Cinnamon Swirl Sourdough Bread

Step 1: Mix the Dough

In a large bowl, combine the 500g bread flour and 350g water. Mix by hand until no dry spots remain, cover, and let the flour absorb the water for 30 minutes. This autolyse jumpstarts gluten development so you get a soft, elastic dough with less work.

Add the 100g active starter and 10g salt. Pinch and fold the dough until everything is evenly combined, about 2 minutes. Drizzle in the 30g melted butter, then gently fold and squeeze until the butter disappears. The dough will feel slick but will come together as you work it. Cover and rest for 30 minutes at room temperature to begin bulk fermentation.

Step 2: Stretch and Fold During Bulk Fermentation

Perform 4 sets of stretch and folds over the next 2 hours, spacing them 30 minutes apart. To do one set, grab a section of dough from the side, pull it upward until you feel resistance, then fold it over the center. Rotate the bowl a quarter turn and repeat until you have done all four sides. Each set takes less than a minute.

By the final set, the dough will feel puffy and smooth, with a slight dome on the surface. Cover and let it continue bulk fermenting at room temperature until it has grown by about 50% in volume and shows small bubbles around the edges. This usually takes another 2 to 3 hours, depending on your kitchen.

Step 3: Fill and Shape the Loaf

Lightly flour a work surface and gently turn out the dough. Without pressing out all the gas, stretch it into a rectangle roughly 12 by 16 inches, with a short side facing you. Spread the 50g softened butter evenly over the dough, leaving a 1-inch border along the top edge. Mix the 100g brown sugar, 1 tbsp cinnamon, and 1 tbsp flour together, then sprinkle the mixture over the butter and press it lightly so it sticks.

Starting from the short side closest to you, roll the dough tightly toward the bare border, using your fingers to tuck it in on itself with each turn. Pinch the seam shut and place the log seam side down in a greased 9×5-inch loaf pan. Press the ends gently to fill the corners of the pan.

Step 4: Cold Proof Overnight

Cover the pan loosely with a towel or plastic wrap and set it in the refrigerator for 8 to 12 hours. The cold slows fermentation so the dough develops a deeper tang and the cinnamon sugar has time to meld into the crumb. The loaf won’t look dramatically puffed after the chill, but it should appear slightly domed and feel soft when pressed with a fingertip.

In the morning, take the pan out and let the dough sit at room temperature while your oven preheats. This gentle warm-up kickstarts the final rise and keeps the loaf from going into the oven fridge cold, which can slow oven spring.

Step 5: Bake and Slice the Loaf

Preheat your oven to 375°F (190°C). Place the loaf pan on the middle rack and bake for 45 to 50 minutes, until the top is a deep golden brown and the internal temperature reaches 190°F (88°C) in the center. If the crust darkens too fast, tent it loosely with foil after 30 minutes.

Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack. The house will smell like a bakery, and slicing in while it’s still warm makes the swirl glisten. Slice with a serrated knife and serve right away, or let it cool completely for cleaner cuts.

Tips for a Clean Swirl and Tall Loaf

• Roll the dough firmly but don’t tear it. A snug log keeps the cinnamon layer from separating during baking, and the flour in the filling acts like glue.
• Your starter should be strong. Feed it the night before, then again 4 to 6 hours before mixing. If it doesn’t double within that window, the bread won’t rise well.
• Use a 9×5-inch loaf pan with tall sides so the dough has support as it springs upward. A wider pan spreads the dough flat.
• If you want a round artisan loaf, shape the dough into a boule after filling, place in a floured banneton seam side up, and cold proof. Bake in a preheated Dutch oven instead of a loaf pan.

Bake times by vessel:

Storing Leftovers

• Refrigerate: Wrap the cooled loaf tightly in plastic or a beeswax wrap and keep it in the fridge for up to 5 days. The cold can firm the crumb, so give it a quick toast to revive the softness.
• Freeze: Slice the bread first, then freeze the slices in a single layer before transferring to a bag. That way you can grab just what you need. It stays good for 2 months.
• Reheating: Toast slices directly from frozen, or wrap a whole loaf in foil and warm it at 325°F (160°C) for 15 minutes.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

Yes. The loaf will be a bit softer and less chewy, but it still rises well. Stick with the same weight.

Do I really need to cold proof overnight?

No. You can proof the shaped loaf at room temperature until it rises visibly and a gentle poke springs back slowly, about 2 to 3 hours, then bake immediately. The flavor won’t be as tangy, but it still works.

How do I stop the cinnamon filling from oozing out?

Two things matter. Roll the dough tightly, and include the tablespoon of flour in the filling. That small addition absorbs moisture and keeps the swirl intact.

Can I make this bread with sourdough discard?

Not for this recipe. The loaf needs an active, bubbly starter for the long rise. Discard won’t provide enough lift, and you’ll end up with a dense brick.

Cinnamon Swirl Sourdough Bread Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Calories: 280

Ingredients Method Notes

Ingredients

  

• 100g active sourdough starter (100% hydration)
• 500g bread flour
• 350g water, room temperature
• 10g fine sea salt
• 30g unsalted butter, melted and cooled slightly
• 50g unsalted butter, softened
• 100g light brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp all-purpose flour

Method

 

1. Mix 500g bread flour and 350g water, cover, and rest 30 minutes. Add 100g starter and 10g salt, fold to combine, then work in 30g melted butter. Cover and rest 30 minutes.
2. Do 4 sets of stretch and folds, one every 30 minutes. Let dough bulk ferment until puffy and increased by 50%, about 2 to 3 more hours.
3. On a floured surface, stretch dough to a 12×16-inch rectangle. Spread 50g softened butter over, leaving a border. Mix brown sugar, cinnamon, and 1 tbsp flour, sprinkle over butter, and roll tightly from the short side. Place seam side down in a greased 9×5-inch loaf pan.
4. Cover and refrigerate 8 to 12 hours for a cold proof. The dough should look slightly domed.
5. Preheat oven to 375°F (190°C). Bake 45 to 50 minutes until deep golden and center reaches 190°F (88°C). Cool 10 minutes in pan, then turn out, slice, and serve.

Notes

Bulk fermentation time varies with kitchen temperature. In a warm kitchen the dough may be ready sooner, so watch for the volume increase rather than the clock. The overnight cold proof builds flavor and lets you bake fresh in the morning, but you can proof at room temperature for 2 to 3 hours if you prefer to bake the same day.