There’s nothing quite like the aroma of freshly baked bread filling your kitchen, especially when it’s swirled with sweet cinnamon and brown sugar.

Sourdough Cinnamon Swirl Breakfast Bread: Easy Homemade Recipe 16

This sourdough cinnamon swirl breakfast bread recipe brings that comforting experience right to your home, offering a delightful treat that’s surprisingly easy to make. It’s perfect for those mornings when you want something special without spending hours in the kitchen.

This recipe focuses on creating a tender, flavorful loaf with that signature cinnamon ribbon running through it, using the unique tang of sourdough to elevate a classic breakfast staple. Whether you’re a seasoned baker or just starting your sourdough journey, you’ll find this recipe straightforward and incredibly rewarding, yielding a bread that’s ideal for a cozy family breakfast or a lovely brunch spread.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them

What You’ll Love About This Quick And Easy Recipe

This sourdough cinnamon swirl breakfast bread is designed for home cooks who appreciate homemade goodness but also value their time. It’s an excellent recipe for anyone looking to incorporate sourdough into their baking repertoire beyond just basic loaves, offering a sweet and satisfying alternative. Families will adore this bread because it’s a comforting, familiar flavor with a touch of homemade magic. It’s perfect for a leisurely weekend breakfast, a special brunch gathering, or even as an afternoon snack with a cup of coffee or tea. The process is broken down into manageable steps, making it approachable for beginners while still delivering impressive results that taste like they came from a professional bakery.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking is key to a smooth and enjoyable process. This recipe uses common pantry staples along with your active sourdough starter to create a delicious and aromatic bread.

INGREDIENTS:

1 cup active sourdough starter, fed and bubbly
1 cup warm milk (about 100-110°F)
1/4 cup granulated sugar
1 large egg, at room temperature
1/4 cup unsalted butter, melted and cooled
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup packed light brown sugar
1/4 cup unsalted butter, softened, for the filling

1 cup powdered sugar
2-3 tablespoons milk or water
1/2 teaspoon vanilla extract

When it comes to ingredients, don’t feel pressured to use specific brands. Any good quality all-purpose flour will work well here. If you don’t have milk, water can be used, but milk adds a lovely richness to the bread. For the butter, unsalted is preferred so you can control the salt content, but salted butter can be used by reducing the added salt in the dough by about half. If you’re out of granulated sugar, you can use an equal amount of brown sugar in the dough, though it will slightly alter the texture and color. The key is to ensure your sourdough starter is active and bubbly, as this is what gives the bread its rise and signature tang.

Time Needed From Start To Finish

This recipe, while involving sourdough, is designed to be relatively hands-on time efficient, with most of the time dedicated to rising.

Prep Time: 20 minutes
Rise Time: 4-6 hours (first rise), 1-2 hours (second rise)
Bake Time: 30-35 minutes
Total Time: Approximately 6-9 hours (including rise times), with about 1 hour of active work.

The beauty of sourdough is that much of the process is hands-off, allowing you to go about your day while the dough slowly develops its flavor and texture. The longer rise times are essential for that characteristic sourdough taste and airy crumb.

How To Make It Step By Step With Visual Cues

Creating this delicious sourdough cinnamon swirl bread is a rewarding process. Follow these steps carefully for the best results.

Combine the wet ingredients: In a large mixing bowl, whisk together the active sourdough starter, warm milk, granulated sugar, room temperature egg, and melted and cooled butter until well combined. The mixture should be milky and slightly frothy from the starter.
Add the 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. It will look a bit rough and sticky at this stage.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and less sticky. You’ll know it’s ready when it passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing).
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 4-6 hours, or until doubled in size. This slow rise is crucial for flavor development.
Prepare the filling and shape the bread: Once the dough has doubled, gently punch it down. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches. In a small bowl, combine the brown sugar and cinnamon for the filling. Spread the softened butter evenly over the rolled-out dough, leaving a small border on one long edge. Sprinkle the cinnamon-brown sugar mixture evenly over the butter.
Roll and slice: Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 12-15 equal slices, about 1 to 1.5 inches thick.
Second rise and bake: Arrange the slices snugly in a greased 9×13 inch baking dish. Cover loosely with plastic wrap or a kitchen towel and let rise in a warm place for another 1-2 hours, or until visibly puffy and almost doubled. Preheat your oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown on top and cooked through. The internal temperature should be around 200-210°F (93-99°C).
Glaze and serve: While the bread cools slightly, prepare the optional glaze by whisking together the powdered sugar, milk or water, and vanilla extract until smooth. Drizzle the glaze over the warm bread. Serve warm and enjoy!

Easy Variations And Serving Ideas That Fit Real Life

This sourdough cinnamon swirl breakfast bread is wonderful on its own, but there are many ways to customize it to your family’s preferences or for different occasions. For a kid-friendly twist, you can add mini chocolate chips or chopped nuts (like pecans or walnuts) to the cinnamon-sugar filling before rolling. If you’re serving this for a brunch buffet, consider making individual cinnamon rolls instead of slicing a loaf. Simply cut the rolled dough into smaller pieces and bake them in muffin tins.

Toppings can also elevate this bread. Besides the simple glaze, a cream cheese frosting would be absolutely divine. Just combine softened cream cheese, powdered sugar, a touch of milk, and vanilla extract. For a more rustic approach, a simple dusting of powdered sugar is also lovely. This bread pairs beautifully with fresh fruit, a dollop of yogurt, or even a side of scrambled eggs for a more complete breakfast. It’s also fantastic toasted the next day, perhaps with a smear of butter or fruit jam.

Common Slip-Ups And How To Avoid Them

Even experienced bakers can encounter small challenges, but knowing what to look out for can save your bake.

Inactive Sourdough Starter: If your starter isn’t active and bubbly, your bread won’t rise properly. Always feed your starter 4-12 hours before you plan to bake and ensure it’s at its peak activity before using. A good sign is that it floats when a small spoonful is dropped into water.
Over-flouring the Dough: Adding too much flour during kneading or shaping can result in a dry, dense bread. Use just enough flour to prevent sticking, and rely on kneading to develop gluten and reduce stickiness.
Not Kneading Enough: Under-kneaded dough won’t develop enough gluten, leading to a crumbly texture. Knead until the dough is smooth and elastic, passing the windowpane test.
Improper Rise Times: Sourdough can be slower to rise than yeast-based doughs. Don’t rush it. Let the dough rise in a warm, draft-free place until it has visibly doubled in size for both rises. Cold temperatures will significantly slow down the process.
Over-baking: Baking for too long can dry out the bread. Keep an eye on it, and use a thermometer to check for doneness. The top should be golden brown, and the internal temperature should be around 200-210°F.
Loose Roll: If the dough isn’t rolled tightly enough when forming the log, the cinnamon swirl can unravel during baking, creating gaps. Make sure to roll it as snugly

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.