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!
![cinnamon sourdough bread](https://everypurposehome.com/wp-content/uploads/2023/07/sourdough-cinnamon-bread-8-1024x683.jpg)
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.
![cinnamon bread](https://everypurposehome.com/wp-content/uploads/2023/07/sourdough-cinnamon-bread-11-1024x683.jpg)
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
![cinnamon bread ingredients](https://everypurposehome.com/wp-content/uploads/2023/07/sourdough-cinnamon-bread-2-1024x683.jpg)
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).
![sourdough](https://everypurposehome.com/wp-content/uploads/2023/07/sourdough-cinnamon-bread-3-1024x683.jpg)
The next morning, roll the dough out to be a long oval or rectangle.
![cinnamon filling dough](https://everypurposehome.com/wp-content/uploads/2023/07/sourdough-cinnamon-bread-5-1024x683.jpg)
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.
![sourdough bread rising](https://everypurposehome.com/wp-content/uploads/2023/07/sourdough-cinnamon-bread-6-1024x683.jpg)
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.
![sourdough cinnamon bread](https://everypurposehome.com/wp-content/uploads/2023/07/sourdough-cinnamon-bread-7-1024x683.jpg)
Bake in a 400 degree oven for 35 minutes, or until cooked through. Serve warm for a delicious treat!
![cinnamon swirl bread](https://everypurposehome.com/wp-content/uploads/2023/07/sourdough-cinnamon-bread-13-1024x683.jpg)
Note: For best moisture retention, transfer to a cooling rack and allow to come to room temperature before slicing.
![cinnamon bread sourdough](https://everypurposehome.com/wp-content/uploads/2023/07/sourdough-cinnamon-bread-14-1024x683.jpg)
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!
![sourdough bread cinnamon](https://everypurposehome.com/wp-content/uploads/2023/07/sourdough-cinnamon-bread-16-1024x683.jpg)
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!
Sourdough Cinnamon Bread
Course: Natural Food18
servings20
minutes35
minutes150
kcalThis beautiful, sweet, delicate, fluffy sourdough cinnamon bread recipe makes a perfectly cozy breakfast, snack, or dessert!
Ingredients
- Sourdough Cinnamon Bread Dough
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)
- 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)
- 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.
Notes
- Approximate Nutritional Information Per Slice (18 per loaf): 150 calories, 6g sugars, 3g protein, 26g carbs, 3g fats