This DELICIOUS cinnamon swirl sourdough bread is easy to make, features a soft & tender crumb, and is quick and easy to make!
This bread is a special treat, featuring a cinnamon and sugar swirl throughout it. It makes great toast in the morning or just a little mid-day snack.
I've written this as a simple and quick (for a sourdough) recipe so that it can be made and baked within one day. Using a mixer speeds up the process, although if you would prefer to use the slower stretch and fold method, you can do that instead. See the FAQ's for details.
It also only features one rise which will reduce the sourdough tang quite a bit so, if you have family members who prefer less sourdough flavor, this will work great for them! If you prefer more sourdough tang, feel free to let it rise twice - once in the bowl it's been mixed in and then once in the baking pan.
If you prefer a Cinnamon Swirl Yeast Bread instead of sourdough, I've got a great recipe here.
- Can I make this with whole wheat or spelt flour? Yes, you can. It may not rise quite as much, but it will still be delicious. You could also try half bread flour and half whole wheat or spelt and get excellent results.
- Can I add more or less honey/sweetener? Yes - adjust the sweetener to what your family prefers.
- Can I omit the oil? Yes, you can. The oil does help soften the interior of the finished loaf, but it would still be delicious without oil.
- Can I use the stretch and fold method as opposed to the mixer? Yes, absolutely. You will perform 4 stretch and folds (or coil folds) 1 hour apart. At step 3 you will work the salt into the dough by hand, thoroughly incorporating it, adding the reserved flour a Tablespoon at a time, if the dough is too wet and sticky. Let sit for 1 hour and then begin the stretch and fold (or coil fold) series. After the last stretch and fold/coil fold, go to step 4 and continue with the instructions.
- Can I let this dough rise twice in order to increase the sourdough flavor? Yes. After step 3, let it do it's first rise in the mixing bowl. Once it has doubled in size (2-4 hours, depending on room temperature), continue with step 4.
- Can I reduce the amount of sugar in the filling? Yes, you can adjust to what your family prefers.
Ingredient Notes:
- Bread Flour - You can use all-purpose flour as a replacement if you prefer. Bread flour has a higher protein content which produces more chew.
- Sourdough Starter - This must be an active and bubbly starter.
- Honey - You can substitute for maple syrup or sugar if you desire.
- Oil - I use olive oil. You can use any liquid oil that you prefer.
- Sugars - I use a combination of granulated sugar and light brown sugar. I find it holds onto the bread best and gives the best flavor, but if you don't have one of the sugars you can replace with all of the one you've got.
How To Make Simple Cinnamon Swirl Sourdough Bread:
- Mix: In the bowl of a stand mixer, mix together 3 1/2 cups (470g) bread flour, sourdough starter, water, olive oil, and honey. Cover bowl and allow to rest 1 hour.
- Prepare: Prepare filling by mixing sugars and cinnamon together in a small bowl. Set aside. Prepare a standard bread loaf pan with either oil or parchment paper. Set aside.
- Knead: Add the salt to the dough and, using the dough hook attachment on your stand mixer, mix on low speed for 8-10 minutes.
- Shape and rise: Turn the dough out onto a lightly floured counter and press into an 8x10" rectangle. Spread the softened butter over the surface of the dough and then sprinkle all of the cinnamon-sugar mixture over the butter, keeping a small border around the edge of the rectangle clear of filling. Roll up tightly, starting at the short end of the rectangle and pinch the seam. Place seam side down into the prepared bread pan. Very lightly dust the top of the bread with flour if tacky. Cover with a thin kitchen towel and allow to rest at room temperature until the dough has risen 1-inch above the rim of the pan, approximately 2-3 hours, depending on the warmth of the room.
- Bake: Preheat the oven to 350 degrees Fahrenheit. Bake 35-38 minutes. Allow the bread to cool in the pan 10-15 minutes before removing and cooling the bread on a cooling rack.
More Sourdough Recipes:
A yeast bread cinnamon swirl bread: Cinnamon Swirl Bread
printable recipe here
Simple Cinnamon Swirl Sourdough Bread
makes 1 loaf
Bread Ingredients:
4 cups (530g) bread flour or all-purpose flour, divided
1/2 cup (100g) sourdough starter, active and bubbly
1 cup + 2 Tablespoons (275g) water
2 Tablespoons oil
1 Tablespoon honey
2 teaspoons salt
Filling Ingredients:
1 Tablespoon butter, softened
2 Tablespoons light brown sugar
1 Tablespoon granulated sugar
3/4 Tablespoon cinnamon
1. In the bowl of a stand mixer, mix together 3 1/2 cups (470g) bread flour, sourdough starter, water, olive oil, and honey. Start with a rubber spatula to stir it together and then switch to your hand to ensure all of the flour is incorporated and there are no dry bits. The dough will be stiff, shaggy, and barely wet. Cover the bowl and allow it to rest 1 hour for the flour to fully absorb the water.
2. In a small bowl, mix together the sugars and cinnamon. Set aside. Prepare a standard bread loaf pan with either oil or parchment paper. Set aside.
3. Add the salt to the dough and, using the dough hook attachment on your stand mixer, mix on low speed for 8-10 minutes. If, after 7 minutes the dough is sticking to the sides of the bowl, add reserved flour 1 Tablespoon at a time until the sides of the bowl are clear of dough.
4. Turn the dough out onto a lightly floured counter and press into an 8x10" rectangle. Spread the softened butter over the surface of the dough and then sprinkle all of the cinnamon-sugar mixture over the butter, keeping a small border around the edge of the rectangle clear of filling. Roll up tightly, starting at the short end of the rectangle and pinch the seam. Place seam side down into the prepared bread pan. If the top of the dough is tacky, very lightly dust with flour. Cover with a thin kitchen towel and allow to rest at room temperature until the dough has risen 1 inch above the rim of the pan, approximately 2-3 hours, depending on the warmth of the room.
5. Preheat the oven to 350 degrees Fahrenheit. Bake 35-38 minutes. Allow the bread to cool in the pan 10-15 minutes before removing and cooling the bread on a cooling rack. Allow to cool at least 30 minutes prior to slicing for the best texture.
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