A soft, fragrant sourdough loaf swirled with cinnamon and sugar—perfect for toasting, snacking, or enjoying as a cozy breakfast treat.

Sourdough Dough:

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon salt

1/2 cup (120 g) active sourdough starter

1 cup milk, warmed to 100–110°F

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

Filling:

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

3 tablespoons ground cinnamon

Additionally:

2 tablespoons milk (for brushing)

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In a mixing bowl, combine flour, salt, and sugar.
In a separate bowl, mix warm milk, active sourdough starter, melted butter, and vanilla extract.
Combine wet and dry ingredients until dough forms. Knead on a floured surface until smooth and cohesive.
Place dough in a greased bowl and let rise in a warm place until doubled (2–3 hours), or refrigerate for an overnight cold rise.
While dough rises, mix softened butter, granulated sugar, and cinnamon to make the filling.
Roll risen dough into a large rectangle about 1/2 inch thick.
Spread filling evenly over dough, then roll tightly from the long side.
Fold the rolled dough in half, tuck ends under, and place in a greased 9×5-inch loaf pan.
Let the loaf proof for about 1 hour.
Preheat oven to 350°F. Brush loaf with milk and bake for about 45 minutes, until lightly browned and hollow-sounding when tapped.
Cool in the pan for 20 minutes, then transfer to a rack to cool completely before slicing.

Add raisins or chopped pecans to the filling for extra texture.

A pinch of cardamom enhances the cinnamon swirl.

Replace some milk with cream for a richer loaf.

Top with a powdered sugar glaze once cooled.

Freeze slices for easy toasting later.