Baking with sourdough starter doesn’t have to be a complicated, multi-day affair.
This easy sourdough cinnamon swirl bread recipe is designed for home bakers who want to enjoy the delicious tang and texture of sourdough without the extensive time commitment. It’s a perfect way to utilize your active sourdough starter, transforming it into a sweet, comforting loaf that’s ideal for breakfast, brunch, or an afternoon treat.
This recipe focuses on simplicity and flavor, allowing even beginner bakers to achieve a beautiful, swirled loaf. You’ll find that incorporating sourdough starter adds a unique depth to the classic cinnamon bread, making it truly special. Get ready to fill your kitchen with the irresistible aroma of freshly baked bread!
Easy Sourdough Cinnamon Swirl Bread
- Total Time: 3 hours 50 minutes to 4 hours 25 minutes
- Yield: 1 loaf 1x
Description
This easy sourdough cinnamon swirl bread recipe is designed for home bakers who want to enjoy the delicious tang and texture of sourdough without the extensive time commitment. It’s a perfect way to utilize your active sourdough starter, transforming it into a sweet, comforting loaf that’s ideal for breakfast, brunch, or an afternoon treat. This recipe focuses on simplicity and flavor, allowing even beginner bakers to achieve a beautiful, swirled loaf. You’ll find that incorporating sourdough starter adds a unique depth to the classic cinnamon bread, making it truly special. Get ready to fill your kitchen with the irresistible aroma of freshly baked bread!
Ingredients
Instructions
1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the active sourdough starter, warm milk, 1/4 cup granulated sugar, egg, 1/4 cup melted butter, and vanilla extract until well combined. The mixture should look slightly frothy.
2. 2. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes. The dough should become smooth and elastic, bouncing back when gently poked. If it’s too sticky, add a tiny bit more flour, a tablespoon at a time.
4. 4. First Rise: Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2-3 hours, or until doubled in size. You’ll know it’s ready when it looks puffy and passes the “poke test” (an indentation remains when you gently poke it).
5. 5. Prepare the Swirl and Shape: While the dough rises, prepare the cinnamon swirl filling by mixing 2 tablespoons softened butter, 2 tablespoons granulated sugar, 2 teaspoons ground cinnamon, and 1/4 cup packed light brown sugar in a small bowl until it forms a paste. Once the dough has risen, gently punch it down and roll it out on a lightly floured surface into a rectangle, approximately 12×18 inches. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
6. 6. Roll and Second Rise: Starting from one of the longer sides, carefully roll the dough into a tight log. Pinch the seam closed to seal. Place the rolled dough into a greased 9×5-inch loaf pan. Cover loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for another 30-45 minutes, or until visibly puffy.
7. 7. Bake the Bread: Preheat your oven to 375 F (190 C). Bake the bread for 30-35 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
8. 8. Cool and Serve: Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slicing it while still warm is tempting, but a slightly cooled loaf will hold its shape better and the swirls will be more defined.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: sourdough, cinnamon, bread, swirl, easy, breakfast, brunch, sweet, homemade, comfort food
What You’ll Love About This Quick And Easy Recipe
This recipe is a true gem for anyone looking to bake something delicious and impressive with minimal fuss. It’s perfect for busy parents, new bakers, or anyone who loves the idea of homemade bread but feels intimidated by traditional sourdough methods. The beauty of this sourdough cinnamon swirl bread lies in its straightforward approach, making it accessible while still delivering a rich, satisfying flavor. You can serve it warm with a pat of butter for a cozy breakfast, alongside your morning coffee, or as a delightful dessert. It’s also a fantastic contribution to a potluck or a thoughtful gift for a neighbor. The subtle tang from the sourdough starter perfectly complements the sweet cinnamon swirl, creating a balanced and utterly addictive treat that the whole family will adore.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients ahead of time makes the baking process smooth and enjoyable. This recipe uses common pantry staples alongside your active sourdough starter, ensuring you won’t need to hunt for obscure items.
INGREDIENTS:
- 1 cup active sourdough starter (fed and bubbly)
- 1/2 cup warm milk (about 100-110°F)
- 1/4 cup granulated sugar, plus 2 tablespoons for filling
- 1 large egg
- 1/4 cup unsalted butter, melted, plus 2 tablespoons softened for filling
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 cup packed light brown sugar
For the milk, whole milk works best for richness, but 2% will also do. If you don’t have unsalted butter, salted butter can be used; just reduce the added salt in the dough by half a teaspoon. All-purpose flour is ideal for this recipe, providing a tender crumb. For the cinnamon, feel free to use your favorite brand; a fresh jar will always yield the best flavor.
Time Needed From Start To Finish
This recipe is designed to be relatively quick for a sourdough bread, making it achievable even on a weekday. The “active” time is quite short, with most of the duration dedicated to rising.
- Prep Time: 20 minutes
- Rise Time: 2-3 hours (depending on kitchen temperature and starter activity)
- Bake Time: 30-35 minutes
- Total Time: Approximately 3 hours 50 minutes to 4 hours 25 minutes
How To Make It Step By Step With Visual Cues
Follow these simple steps to create your delicious sourdough cinnamon swirl bread. The key is to pay attention to the dough’s texture and the visual cues for rising.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the active sourdough starter, warm milk, 1/4 cup granulated sugar, egg, 1/4 cup melted butter, and vanilla extract until well combined. The mixture should look slightly frothy.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes. The dough should become smooth and elastic, bouncing back when gently poked. If it’s too sticky, add a tiny bit more flour, a tablespoon at a time.
- First Rise: Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2-3 hours, or until doubled in size. You’ll know it’s ready when it looks puffy and passes the “poke test” (an indentation remains when you gently poke it).
- Prepare the Swirl and Shape: While the dough rises, prepare the cinnamon swirl filling by mixing 2 tablespoons softened butter, 2 tablespoons granulated sugar, 2 teaspoons ground cinnamon, and 1/4 cup packed light brown sugar in a small bowl until it forms a paste. Once the dough has risen, gently punch it down and roll it out on a lightly floured surface into a rectangle, approximately 12×18 inches. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Roll and Second Rise: Starting from one of the longer sides, carefully roll the dough into a tight log. Pinch the seam closed to seal. Place the rolled dough into a greased 9×5-inch loaf pan. Cover loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for another 30-45 minutes, or until visibly puffy.
- Bake the Bread: Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
- Cool and Serve: Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slicing it while still warm is tempting, but a slightly cooled loaf will hold its shape better and the swirls will be more defined.
Easy Variations And Serving Ideas That Fit Real Life
This sourdough cinnamon swirl bread is fantastic on its own, but there are many ways to customize it and make it even more special.
- Add Nuts or Dried Fruit: For extra texture and flavor, sprinkle 1/2 cup of chopped walnuts, pecans, or raisins over the cinnamon filling before rolling the dough.
- Cream Cheese Glaze: A simple glaze can elevate this bread to dessert status. Whisk together 4 oz softened cream cheese, 1/2 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract until smooth. Drizzle over the cooled loaf.
- Chocolate Swirl: Instead of cinnamon, mix 1/2 cup mini chocolate chips with 2 tablespoons softened butter and 1/4 cup brown sugar for a chocolatey variation.
- Kid-Friendly Fun: Let kids help spread the cinnamon filling (it’s messy but fun!). Serve slices with a side of fruit or a glass of milk for a wholesome snack.
- Breakfast Treat: Toast slices lightly and spread with a little extra butter or a dollop of cream cheese.
- Dessert Option: Serve warm slices with a scoop of vanilla ice cream for a comforting dessert.
- French Toast: Day-old slices make incredible sourdough cinnamon swirl French toast.
Common Slip-Ups And How To Avoid Them
Even experienced bakers can encounter small issues. Here are a few common pitfalls and how to steer clear of them for perfect results every time.
- Inactive Sourdough Starter: If your starter isn’t active and bubbly, your dough won’t rise properly. Always feed your starter 4-12 hours before you plan to bake and ensure it’s at its peak activity (bubbly, smells yeasty, and has doubled in size).
- Over-flouring the Dough: Adding too much flour during kneading or rolling can make the bread tough and dry. Use just enough flour to prevent sticking, and resist the urge to add more if the dough feels slightly tacky. A little stickiness is normal for sourdough.
- Not Letting the Dough Rise Enough: Rushing the rise times will result in a dense loaf. Be patient and let the dough double in size for both rises. The warmth of your kitchen will affect the rise time, so adjust accordingly.
- Under-baking: An under-baked loaf will be gummy in the middle. Ensure the internal temperature reaches 200-210°F (93-99°C) with an instant-read thermometer, or that a skewer comes out clean. The crust should be a rich golden brown.
- Spreading the Filling Too Thickly: If the cinnamon filling is too thick or too close to the edges, it can seep out during baking, creating a sticky mess. Spread it evenly and leave a small border.
- Cutting Too Soon: Slicing the bread while it’s still hot can cause it to compress and make the swirls less defined. Allow it to cool for at least 15-
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
