Sourdough Cinnamon Brown Sugar Bread: A Swirl of Flavor in Every Bite
This Cinnamon Brown Sugar Sourdough Bread is a soft, flavorful loaf swirled with a sweet and spiced filling. Made with an active sourdough starter, this bread offers a rich depth of flavor and a delightfully chewy texture. Perfect for toasting, making French toast, or enjoying with a swipe of butter!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 8+ hours (including fermentation)
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: Sourdough
Ingredients
For the dough: 220g water (warm for faster rise), 175g bread flour, 175g all-purpose flour, 110g active sourdough starter, 20g sugar, 10g neutral oil (avocado or sunflower), and 7g salt.
For the cinnamon brown sugar filling: 12g ground cinnamon, 65g light brown sugar, and a splash of heavy cream (or milk/water) to help the filling stick.
Instructions
- Crafting the Dough – In a large bowl, mix all dough ingredients until no dry spots remain. The dough will be shaggy—don’t worry! Cover and let it rest for 30 minutes to hydrate the flour.
- Strengthening the Dough – Perform 2-3 sets of stretch and folds every 30 minutes to develop gluten. Cover and let it bulk ferment at room temperature for about 6 hours, or until nearly doubled in size.
- A Chilling Pause – Place the dough in the fridge for at least 2 hours or overnight—this enhances flavor and makes shaping easier.
- Cinnamon Sugar Magic – Mix the brown sugar and cinnamon in a bowl. On a lightly floured surface, shape the dough into a rectangle. Brush with heavy cream (or milk/water), then sprinkle 2/3 of the cinnamon sugar over the top.
- Rolling & Layering the Flavor – Fold the short sides towards the middle, overlapping slightly. Sprinkle the remaining cinnamon sugar over this folded dough. Roll the dough tightly from the short end into a log.
- The Second Rise – Place the dough seam-side down into a parchment-lined loaf pan. Let it proof for 2-4 hours at room temperature (or overnight in the fridge for a slightly tangier flavor).
- The Grand Bake – Preheat oven to 400°F (200°C). Place a pan of water on the bottom rack to create steam. Score the loaf with a shallow cut down the center. Brush with cream, milk, or water, then loosely cover with foil. Bake for 50 minutes, removing the foil 10 minutes before the end to get a golden crust.
- The Final Patience Test – Let the bread cool on a wire rack before slicing—it’s worth the wait!
Notes
- Let the bread cool completely before slicing to avoid a gummy texture.
- Store in an airtight container for up to 4 days, or freeze for longer shelf life.
- Try adding raisins or chopped nuts to the filling for extra texture.
Enjoy this deliciously swirled sourdough bread for breakfast, snacks, or a special treat!