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.
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.