the gingered whisk

Sourdough Cinnamon Swirl Bread

Sourdough cinnamon swirl bread is a delicious bread to make with your sourdough starter. Made sandwich loaf style, this soft and flavorful sourdough bread is swirled with a delicious cinnamon sugar filling. Perfect to eat as is, toasted, or made into french toast!

- The Gingered Whisk

Sourdough Starter

Key Ingredient

– sourdough starter, fed and active – all purpose flour – milk, warmed – egg, room temperature – honey – unsalted butter, soft – salt – granulated sugar – ground cinnamon

Ingredients

Sourdough Cinnamon Swirl Bread Recipe

Yield

12 Servings

Prep Time

30 Minutes

cook Time

50 Minutes

1. In the bowl of an electric mixer, combine the starter, four, honey, soft butter, milk, and egg. Mix until a shaggy dough forms.

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2. Cover with a tea towel and allow to rest for 30 minutes.

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3. Add in the salt and mix. Knead until a soft dough forms.

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4. Place the dough in a large oiled bowl and cover with a damp towel.

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5. Place in a warm spot and allow to bulk ferment for 3-4 hours, or until the dough has doubled in size.

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6. Grease a loaf pan with butter and set aside.

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7. In a small bowl, mix together the cinnamon and sugar to create the filling.

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8. On a floured surface, roll the dough into a large rectangle, making sure the short side of the rectangle is the same length as your loaf pan.

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9. Sprinkle the cinnamon sugar filling over the dough.

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10. Starting at a short end of the dough, roll the dough up into a log, similar to if you were making cinnamon rolls.

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11. Pinch the ends closed.

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12. Place the dough into the prepared loaf pan, seam side down, and kind of tucking the ends under a little.

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13. Cover with a piece of greased plastic wrap, and then a tea towel.

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14. Allow the loaf pan to sit in a warm place to do its final rise for 3-4 hours. You want the dough to be about 1-2 inches over the top of the pan.

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15. Preheat the oven to 350 F with the oven rack in the middle position.

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16. Remove the plastic wrap from the pan and place the pan in the center of the oven.

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17. Bake for 40-50 minutes. Check the bread at 20 minutes to see if it is getting too dark, at which point you can cover the loaf with a piece of foil. The internal temperature of the bread should be around 200 F and the top very golden at the end of baking.

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18. Allow the bread to cool in the pan for 10-15 minutes, and then turn out onto a wire rack to finish cooling completely.

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Visit The Gingered Whisk for more notes and tips on making the BEST Sourdough Cinnamon Swirl Bread!

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Enjoy!

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