Cinnamon Swirl Sourdough

A cozy twist on classic sourdough. This loaf brings together the depth of natural fermentation with the sweetness of cinnamon sugar for a swirl that feels as good as it tastes. Ideal for slow mornings, weekend baking, or whenever you want your kitchen to smell amazing.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Feed your starter at a 1:5:5 ratio (15 g starter + 75 g water + 75 g bread flour).

Step 2

Leave it at room temperature to peak overnight.

Step 3

In a large bowl, mix water, starter, salt, and both flours.

Step 4

Rest 30 minutes.

Step 5

Do 4 sets of stretch-and-fold every 30 minutes.

Step 6

Let dough rise until it’s puffy and airy (bulk fermentation).

Step 7

Mix filling ingredients in a small bowl.

Step 8

Roll dough into a rectangle. Spread the filling evenly.

Step 9

Roll tightly into a log. Place in a lined banneton or loaf tin.

Step 10

Cover and refrigerate overnight.

Step 11

Preheat the oven to 450 °F (232 °C).

Step 12

If baking in a Dutch oven: score the loaf, bake 30 minutes covered, then 10–15 minutes uncovered.

Step 13

If baking in a tin: bake 40–45 minutes until deep golden brown.

Step 14

Cool completely before slicing to keep the swirl clean.

Step 15

Adding flour to the filling stops the sugar from leaking out. For a softer loaf, bake in a tin. For a crustier loaf, use a Dutch oven. Use Ceylon cinnamon for mild flavor, Saigon cinnamon for stronger spice.