I love how this bread brings together the tang of sourdough with the sweetness of a classic cinnamon swirl. The dough is soft and supple, the swirl melts into the loaf as it bakes, and every slice toasts perfectly. It’s a wonderful way to use active sourdough starter and makes my kitchen smell incredible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
for the sourdough 3 1/2 cups all-purpose flour 1/4 cup granulated sugar 1 teaspoon salt 1/2 cup (120 grams) active sourdough starter 1 cup milk, warmed to between 100-110F 1/4 cup unsalted butter, melted 1 teaspoon vanilla extract
for the filling 1/2 cup (1 stick) unsalted butter, softened to room temperature 3/4 cup granulated sugar 3 tablespoons ground cinnamon
Additionally 2 tablespoons milk
Directions
I start by combining the flour, salt, and sugar in a mixing bowl. In a separate bowl or large measuring cup, I mix the warm milk, active sourdough starter, melted butter, and vanilla extract. I combine the wet and dry ingredients until the dough comes together, then knead on a well-floured surface until the dough is soft and cohesive.
I set the dough in a greased bowl to rise in a warm place until doubled, which usually takes a couple of hours. If I choose a cold rise, I refrigerate it overnight and bring it to room temperature before rolling out.
While the dough rises, I mix the softened butter, granulated sugar, and cinnamon in a medium bowl to form the filling.
Once the dough has risen, I roll it out on a lightly floured surface into a large rectangle about 1/2 inch thick. I spread the cinnamon-sugar-butter mixture evenly over the dough. I roll the dough tightly from the long side, fold it in half, tuck the ends under, and place it into a well-greased 9 x 5-inch loaf pan. I let it proof again for about an hour.
I preheat the oven to 350 degrees F, brush the loaf with a little milk, and bake for about 45 minutes, until the loaf is lightly browned and sounds hollow when tapped.
I cool the bread on a rack for about 20 minutes, then remove it from the pan and let it finish cooling completely before slicing.
Servings and Timing
Servings: 12 Prep time: 20 minutes Rise time: 2–3 hours (or overnight cold rise) Cook time: 45 minutes Total time: about 1 hour active, plus rise time
Variations
I sometimes add raisins or chopped pecans to the filling for extra texture. A sprinkle of cardamom in the cinnamon mixture gives the swirl a warm twist. If I want a richer loaf, I replace some of the milk with cream. A light glaze made with powdered sugar and milk is lovely drizzled on top once cooled.
Storage/Reheating
I store the loaf wrapped at room temperature for up to 3 days or freeze slices for longer storage. It toasts beautifully straight from the freezer. If the bread begins to dry out, I gently warm slices in the toaster to bring back softness.
FAQs
Does the sourdough flavor come through strongly?
I find it pleasantly mild, balancing sweetness with a subtle tang.
Can I use cold milk?
I warm the milk to help the dough rise properly.
Can I use bread flour instead of all-purpose?
Yes, it gives a slightly chewier texture.
How do I keep the swirl tight?
I roll the dough firmly and avoid adding too much flour while rolling.
Can I double the recipe?
Yes, I use two loaf pans and bake both at once.
Can I add more cinnamon?
Absolutely, I adjust the filling to my taste.
Can I make the dough in a stand mixer?
Yes, I mix and knead using the dough hook.
Why fold the rolled dough in half?
It creates a layered swirl and helps prevent separation while slicing.
Can I skip brushing with milk?
I can, but the milk gives the crust a soft, golden finish.
Can I refrigerate the dough longer than overnight?
Up to 24 hours works well as long as it is still rising slowly.
Conclusion
I love how this sourdough cinnamon swirl toasting bread turns simple ingredients into a fragrant, tender loaf that’s perfect for breakfast or snacking. The swirl adds sweetness, the sourdough adds depth, and the result is a cozy, homemade treat I look forward to making again and again.
