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a slice of sourdough cinnamon swirl bread

Easy Sourdough Cinnamon Swirl Bread

Sara Borgeson
A simple, same-day recipe for yummy sourdough cinnamon swirl bread. This slightly sweet bread is perfect for toast on a weekday morning. I love to keep slices in the freezer ready for use.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 6 hours 15 minutes
Total Time 7 hours 35 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Equipment

  • Kitchen Aid Mixer
  • Rolling Pin
  • Loaf Pan

Ingredients
  

  • 400 grams bread flour (all-purpose flour works as well)
  • 100 grams whole wheat flour (I used fresh-milled spelt)
  • 100 grams active sourdough starter
  • 300 grams filtered water
  • 40 grams maple syrup or honey
  • 32 grams avocado oil
  • 10 grams salt

Cinnamon Filling

  • 3 tbsp sucanat can also use coconut sugar or brown sugar
  • 2 tbsp cinnamon
  • 2 tbsp melted butter

Instructions
 

How to Make the Dough:

  • To the bowl of a stand mixer, add all the dough ingredients: bread flour, whole wheat flour, sourdough starter, filtered water, maple syrup, avocado oil, and salt
  • Fit the mixer with the dough hook attachment and mix on medium-low speed for 10 minutes, pausing a couple of times to scrape the dough down from the hook. As it mixes, the dough should begin to come away from the sides of the bowl and stay together in a big mass.
  • After 10 minutes, remove the hook, cover the bowl, and let rest for 45 minutes
  • After 45 minutes, perform 2-3 sets of stretch and folds. Then cover and allow to bulk ferment (rise) for 4 hours or until doubled in size.

Prepare the Cinnamon Filling:

  • In a small saucepan, melt the butter.
  • In a small bowl, combine the sucanat and cinnamon. Have the 1/2 cup of raisins ready nearby

Roll Out and Fill the Dough:

  • Lightly flour a smooth surface on which you can roll out the dough
  • Scrape the dough out onto your surface, and using a rolling pin, roll it into an 8" by 18" rectangle. If necessary, flip the dough once or twice to make sure it is evenly floured and not sticking to the work surface
  • Brush the dough evenly with the melted butter, leaving 1" at one short end of the dough with no butter
    sourdough rolled out on a counter and brushed with butter
  • Sprinkle the dough evenly with the cinnamon sugar filling, everywhere except for that 1" strip at one short end of the dough
    sourdough rolled out and sprinkled with cinnamon and sugar
  • Sprinkle the raisins evenly over the same area.
    sourdough cinnamon swirl bread ready to be rolled up
  • Beginning at one short end of the dough (the end will the filling right up to the edge), tightly roll the dough, carefully rolling the filling into the loaf.
    hands rolling up sourdough cinnamon swirl bread
  • When you almost have it all rolled up, use a little clean water to wet the 1" strip of dough. Finish rolling and tuck the seam underneath the loaf.
  • Place the rolled dough into a loaf pan that has been prepared with parchment paper and a little butter or oil.
    a loaf of sourdough cinnamon swirl bread ready to be baked
  • Cover with a light cloth and let rise for 1.5 hours, until 1.5-2 times its size.

Baking the Loaf

  • Preheat the oven to 425 degrees
  • Once the oven has preheated, place the loaf into the oven and bake for 15 minutes.
  • After the loaf has baked for 15 minutes, decrease the oven temperature to 375 and continue baking for 25-35 minutes, until a thermometer in the center of the loaf registers at 200-205 degrees Fahrenheit.
  • Remove the loaf from the oven and place on a wire rack. Let cool for 10 minutes
  • Remove the loaf from the pan and place on the wire rack. Allow the bread to cool completely before slicing.
  • Enjoy!
Keyword breakfasts, sourdough