If you love homemade sourdough and warm cinnamon baking spices, this cinnamon swirlsourdough bread is the perfect for you. It's lightly sweet, soft inside, and swirled with a gooey cinnamon-sugar ribbon, like a cozy cinnamon roll in bread form! This recipe is naturally leavened with sourdough starter and rises overnight for the best flavor and texture.

New to sourdough? Check out our free guide, How to Make Sourdough Starter!

There's nothing like the smell of warm sourdough cinnamon rolls rising in the oven. Just the thought of sweet, cinnamon-sugar wafting through the air makes everything feel like it's going to be all right.

Most of us can't have cinnamon rolls every morning for breakfast, though.

(Right? That would just be too much.)

So, we can either settle for the thought of warm cinnamon sugar in the oven, or we can bake it into cinnamon swirl sourdough bread, the less indulgent but still delicious cousin of cinnamon rolls, and still get that everything-is-right-with-the-world indulgence that we all crave.

That's my plan. I'm sticking to it, and I'm here to share it with you, my friend.

Cinnamon swirl sourdough bread is just like the swirled bread you see at the grocery store, only infinitely better because it's homemade, free of junk, and perfect for any occasion, any time of year. The bread is soft and fluffy, swirled with a cinnamon sugar filling that no one, and I mean no one, can resist.

Whether you like gifting bread for the holidays or having something special on hand for breakfast or tea time, this simple cinnamon swirl sourdough bread is going to be your new go-to recipe!

Why You'll Love This Cinnamon Swirl Sourdough Bread Recipe

This cinnamon swirl sourdough bread is one of my family's absolute favorites, and I have a feeling it will be the same for yours! We love this bread for its:

Soft, sliceable texture: This bread has all the tenderness of a sweet loaf, but with the satisfying chew of sourdough.
Naturally leavened: Made with active sourdough starter - no commercial yeast - for better flavor and easier digestion.
Warm, cozy flavor: The cinnamon-sugar swirl gives every slice a gentle sweetness and comforting aroma.
Overnight rise: Hands-off fermentation deepens flavor and makes the dough light and airy by morning.
Versatile and beautiful: Perfect for breakfast, gifting, or transforming into French toast.
Bakery-style results at home: You'll get a golden crust and soft crumb without complicated steps.

Ingredients You'll Need for Cinnamon Swirl Sourodugh Bread

Like all good sourdough recipes, this cinnamon swirl sourdough bread only needs a few pantry staples you probably have on hand, like:

Active sourdough starter - gives your bread that natural rise, airy texture, and subtle tang.
All-purpose flour - creates a soft, tender crumb.
Water - hydrates the dough and activates the gluten.
Honey - adds a gentle sweetness and helps brown the crust beautifully.
Melted coconut oil (or butter) - makes the bread soft, rich, and slightly moist.
Salt - enhances flavor and balances the sweetness.
Cinnamon & brown sugar - swirl through the dough for that signature sweet-spice layer.

Baker's Timeline for Feeding Your Starter

Since this cinnamon swirl sourdough bread recipe calls for 260 grams of active sourdough starter, you'll want to feed your starter so you have enough for the recipe with a little left over to maintain your starter.

8:00 AM: Feed your starter with 30 grams of mature sourdough starter, 120 grams of water, and 120 grams of flour. This will give you about 270 grams of starter.

6:00-8:00 PM: Your starter should be active, bubbly, and near its peak. Measure out 260 grams for the bread dough and keep the remaining 10 grams to continue feeding your starter.

6:00-8:00 PM: Mix and knead the bread dough, then divide it into two portions and let it ferment overnight for 8-12 hours.

The next morning: Your dough should be noticeably puffy and ready to shape and fill. Roll each portion into a rectangle, add the cinnamon and brown sugar, roll into a log, and place in greased loaf pans.

The next 2-4 hours: Let the shaped loaves rise until they are puffy and nearly doubled in size, then bake according to the recipe.

Keep in mind that the timing can vary depending on the temperature of your kitchen and how active your starter is. Rather than relying only on the clock, look for a starter that has doubled or nearly doubled in size, is bubbly throughout, and has a slightly domed top. For the best results, use your starter when it's at or near its peak. If you aren't sure, try the float test!

How to Make Cinnamon Swirl Sourdough Bread

Step 1: Mix the Dough

In a large bowl, whisk together the water and active sourdough starter until smooth.

Aerial shot of cinnamon swirl sourdough bread ingredients before mixing

If using a stand mixer: Add the melted coconut oil, honey, salt, and flour. Attach the dough hook and mix on low speed until the dough is combined, then increase to medium speed. Knead for about 5-7 minutes, or until the dough is smooth, elastic, and passes the windowpane test.

If kneading by hand: Add melted coconut oil, honey, salt, and flour. Mix with a dough whisk or wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead for 8-10 minutes, or until the dough becomes smooth and stretchy.

Step 2: Bulk Ferment (First Rise)

Place the dough in a large greased bowl Cover with a damp towel or beeswax wrap and let rise at room temperature for 8-12 hours, or until doubled in size and puffy.

Cinnamon sourdough bread dough before bulk ferment

Cinnamon sourdough bread dough after bulk ferment

Step 3: Shape the Loaves

Lightly flour your work surface. Gently punch down your dough and divide it into two equal balls. Roll each dough ball into a rectangle about ½ inch thick. You can also press it out with your hands. In a small bowl, mix cinnamon and brown sugar. Sprinkle the mixture evenly over each rectangle, leaving a small border along one edge. Roll each rectangle into a tight log, pinching the seams closed.

Cinnamon sourdough bread dough before adding cinnamon sugar

Aerial shot of cinnamon sourdough bread dough before rolling up

Step 4: Final Rise

Place each rolled loaf into a greased or parchment-lined loaf pan. Cover and let rise for 2-4 hours, or until the dough is visibly puffy and nearly doubled.

Step 5: Bake.

Preheat the oven to 360°F (200°C). Bake for 40 minutes, or until golden brown and the loaves sound hollow when tapped. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Aerial shot of cinnamon swirl sourdough bread slices

Tips for Making Cinnamon Swirl Sourdough Bread

Use an active sourdough starter: Make sure your starter is bubbly, airy, and at or near its peak before mixing the dough. An active starter will give the bread the best rise and texture. If you're having trouble with your starter not rising, check out this post!
Don't rush the fermentation: The 8-12 hour bulk fermentation is a guideline, so pay attention to the dough rather than the clock. It should look noticeably puffy and have increased in volume before you're ready to shape it.
Don't add too much flour: The dough should be soft and slightly tacky after kneading. Adding too much extra flour can make the finished bread dense or gummy instead of soft and tender.
Roll the dough evenly: Try to roll each portion into an even rectangle so the cinnamon sugar is distributed throughout the loaf and the bread bakes evenly.
Leave a small border: When adding the cinnamon and brown sugar, leave a small border around the edges. This makes it easier to seal the loaf and helps prevent the filling from spilling out as you roll it.
Roll the dough tightly: Start from one long edge and roll the dough firmly into a log. A tight roll helps create defined cinnamon swirls and prevents large gaps from forming inside the loaf.
Seal the seam well: Pinch the seam closed before placing each loaf into the pan. This helps keep the loaf from unraveling while it rises and bakes.
Watch the second rise: The shaped loaves should become noticeably puffy and nearly double in size before baking. If they are under-proofed, the bread can turn out dense; if they're over-proofed, the loaves may collapse in the oven.
Let the bread cool before slicing: As tempting as it is to cut into a warm loaf, allowing the bread to cool helps the crumb finish setting and makes it easier to get clean slices.

Variations of Cinnamon Swirl Sourdough Bread

Cinnamon Raisin Sourdough Bread: Add a handful of raisins or chopped dates before rolling.
Maple Cinnamon Swirl: Replace brown sugar with maple sugar or drizzle maple syrup before rolling.
Nutty Twist: Sprinkle chopped walnuts or pecans over the cinnamon sugar layer.
Iced Cinnamon Bread: Once cooled, drizzle with a simple vanilla glaze for a dessert-style loaf.

Serving Suggestions

This bread is delicious any time of day! try it:

Toasted with butter or honey.
As sourdough French toast with maple syrup.
In our sourdough French toast casserole.
With a smear of cream cheese.
Served alongside coffee or tea for a cozy breakfast.
As a peanut butter and banana sandwich (my toddler's favorite!)

How to Store Cinnamon Swirl Sourdough Bread

Room Temperature: Store cooled loaves in an airtight container or bread bag for up to 3 days.
Freezing: Slice, wrap in parchment, and freeze in a bag for up to 3 months.
To Reheat: Warm slices in the toaster or oven for a few minutes - it brings back that fresh-baked softness.

FAQs About Cinnamon Swirl Sourdough Bread

Can I use discard instead of active starter?

No, this recipe needs active, bubbly starter for rise and texture. Discard won't provide enough lift.

Can I skip the overnight rise?

You can shorten it, but flavor and texture improve with the long fermentation. If you're in a hurry, let it rise in a warm spot for 4-6 hours instead.

Why did my cinnamon swirl separate?

This can happen if there's too much sugar or the dough was over-proofed. Roll tightly and pinch the seams well to prevent gaps.

What type of flour works best?

All-purpose or bread flour both work beautifully for this cinnamon swirl sourdough bread. Bread flour gives a chewier texture, while all-purpose keeps it softer.

Can I add icing or glaze?

Absolutely! A simple maple or vanilla drizzle turns this into a dessert-style loaf that's perfect for holidays or gifting.

Check out These Cozy Sourdough Recipes:

Cinnamon Swirl Sourdough Bread (Simple Homemade Recipe)

This homemade cinnamon swirl sourdough bread is naturally leavened, soft, and swirled with a sweet cinnamon-sugar filling. The dough is made with sourdough starter, honey, and coconut oil, left to rise overnight, then rolled, filled, and baked into golden loaves. Perfect for breakfast, snacking, or toasting with butter.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Bulk Ferment 12

Course Bread

Cuisine American

Servings 24

Ingredients

260 grams sourdough starter, active and bubbly (about 1 cup)
145 grams warm water (½ cup + 1 tbs)
741 grams all-purpose flour (about 6 ¼ cups)
112 grams melted coconut oil (½ cup)
1 tbs sea salt
¼ cup honey
3 tbs cinnamon
⅓ cup brown sugar or coconut sugar (optional)

Instructions

If using a stand mixer:
In the bowl of your stand mixer, whisk together the sourdough starter and water until fully combined.
Add the melted coconut oil, honey, salt, and flour. Attach the dough hook and mix on low until the dough comes together.
Increase the speed to medium and knead for 5–7 minutes, or until the dough is smooth, stretchy, and passes the windowpane test.
If kneading by hand:
In a large mixing bowl, whisk the sourdough starter and water together. Stir in the melted coconut oil, honey, salt, and flour. Mix with a wooden spoon or dough whisk until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or until smooth, elastic, and able to stretch thin without tearing (windowpane test).
Bulk Fermentation (First Rise): Place the dough into a lightly greased bowl. Cover with a damp towel or beeswax wrap and let rise at room temperature for 8-12 hours, or until doubled in size.
Shape the Cinnamon Swirl: Lightly flour your work surface. Gently punch down the dough and divide it into two equal balls. Roll each dough ball into a rectangle about ½ inch thick. You can do this with a rolling pin or your hands. Evenly sprinkle the surface with cinnamon and brown sugar (optional: leave a small border on the edges to help seal). Roll the dough into a tight log. Pinch the seam closed to seal.
Second Rise: Grease two loaf pans or line with parchment paper. Place each rolled dough log seam-side down into a loaf pan. Cover loosely and let rise for 2-4 hours, or until the dough has doubled in size and is puffy.
Bake: Preheat your oven to 360°F (200°C). Bake the loaves for 40 minutes, until the tops are golden brown. Remove the loaves from the pans and let them cool on a wire rack before slicing.

Keyword cinnamon sourdough bread, cinnamon swirl sourdough bread

Need Help with Your Cinnamon Sourdough Bread? Check Out:

You're going to Love this Cinnamon Swirl Sourdough Bread

Whether you slather it with butter, use it for sourdough French toast, or fill it with banana and peanut butter for your little one's lunch, I know you're going to love this beautiful cinnamon swirl sourdough bread. It's soft and fluffy, and just sweet enough to satisfy your sweet tooth without feeling too indulgent. Plus, the long overnight ferment makes it more nutritious and easier to digest, so you can feel good about feeding it to your family. Happy baking!

Cinnamon Swirl Sourdough Bread

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