Sourdough Cinnamon Bread

There are few sights more satisfying than a perfect cinnamon swirl in the middle of a sourdough bread loaf. There is so much versatility with a recipe like this too, how you can add any spices, fillings, or toppings that you like! This beautiful, sweet, delicate, fluffy sourdough cinnamon bread recipe makes a perfectly cozy breakfast, snack, or dessert!

Supplies

• Measuring cups and spoons: I use these measuring cups and these measuring spoons.
• Bowls: I use my glass bowl set.
• Spatula: You can use a wood spatula or a silicone spatula, whatever you prefer!
• Rolling Pin: Use a rolling pin to flatten the dough.
• Bread Pan: I use a glass bread pan.
• Cooling Rack: Using a cooling rack helps prevent a soggy loaf while it’s cooling.

Ingredients

For the Sourdough Cinnamon Bread

• 3/4 cup water
• 1/2 cup sourdough starter, fed and active
• 1/4 cup liquid coconut oil
• 1/4 cup maple syrup
• 1 tbsp. cinnamon
• 2 tsp. salt
• 3 1/2 cups flour (I prefer to use a combination of 2 cups fresh-milled flour and 1 1/2 cups all-purpose flour)

For the Cinnamon Swirl Filling

• 1/4 cup sugar
• 1 tsp. molasses
• 1 tbsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. water
• 1/2 cup dried figs, raisins, dates, nuts, or other fillings (optional)

For the Egg Wash (Skip for Egg-Free Option)

• 1 egg
• 1 tbsp. water

Directions

The night before, combine water, sourdough starter, coconut oil, maple syrup, cinnamon, and salt in a large bowl. Add flour, and knead together until combined, a few minutes. If it is too stiff and dry, add more water one tablespoon at a time until the dough reaches a workable consistency. Cover and allow to rest for 30 minutes.

Stretch and fold the dough a few times, every 30 or so minutes to help develop the gluten. Cover and allow to rise overnight (8-12 hours).

The next morning, roll the dough out to be a long oval or rectangle.

In a small bowl, combine all of the cinnamon swirl ingredients except for the optional dried fruit/nuts. Brush the egg wash over the top of the dough (optional), then evenly spread the cinnamon swirl filling and the optional fruit/nuts over the dough.

Starting at one end, roll the dough into a tight log, fold the two ends under, and place into a well-oiled loaf pan. Allow to rise for another 4-6 hours, or until it has risen to your liking.

Bake in a 400 degree oven for 35 minutes, or until cooked through. Serve warm for a delicious treat!

Note: For best moisture retention, transfer to a cooling rack and allow to come to room temperature before slicing.

Substitutions

• You can use any neutral-flavored oil in place of coconut oil.
• You can replace the sugar and molasses for brown sugar in the cinnamon swirl filling portion.
• Try adding extra spices, or a pumpkin pie spice in place of the cinnamon/nutmeg for a more seasonal twist.
• Try all kinds of different mix-ins like dried fruits, nuts, seeds, and more!
• For an egg-free option, skip the egg wash. The egg wash is only there to help the cinnamon filling stick better to the dough, but you can skip that if necessary!

To Serve

Serve the sourdough cinnamon bread warm, either straight out of the oven or heated up later. It tastes amazing with a pat of butter on top.

For an extra special treat, use this sourdough cinnamon bread as the loaf for your favorite French toast recipe!

Be sure to pin the recipe for later!