Easy Cinnamon Swirl Sourdough Bread
Classic sourdough with a sweet cinnamon twist. Perfect for breakfast or dessert.
Servings 1 loaf
Calories 250kcal
Equipment
- 1 Stand Mixer optional
- 1 Large bowl
- 1 plastic wrap or wet towel
- 1 9x5 pan loaf
- 1 bench scraper optional
- 1 small bowel
- 1 Rolling Pin
Ingredients
- 1/4 cup softened butter
- 1 1/4 cup water
- 1/2 cup active bubbly sourdough starter
- 1 tbsp honey
- 1 tsp salt
- 3 1/2-4 cups all-purpose flour
- 1/4 cups brown sugar
- 2 tbsp flour
- 1-2 tsp ground cinnamon
Instructions
- Combine all ingredients and only 3 1/2 cups of all-purpose flour in the stand mixer with the dough hook (reserve 1/2 cup flour for later).
- Once the ingredients are combined turn on the stand mixer. At this point, the dough should look very wet and soggy. Grab the 1/2 cup of flour, sprinkle a little into the bowl, and begin mixing again. Do this until the dough comes together and pulls away from the sides of the bowl. (For me this typically happens around 3 3/4 cups of flour).
- Once the dough is the right consistency turn the mixer to medium speed for 10-15 minutes and let it knead the dough.
- Grease a large bowl with butter, and once the kneading is complete transfer the dough to this greased bowl. Cover it with plastic wrap, a wet tea towel or a plate to prevent the dough from drying out.
- Set aside and let bulk rise for 8-12 hours, or until it doubles in size.
- Once the dough has doubled in size, dump it onto a floured surface and roll it into a rectangle shape.
- In a small bowl combine 1-2 tsp cinnamon, 2 tbsp flour, and 1/4 brown sugar and mix.
- Spread the cinnamon mixture on the sourdough rectangle, reserving about 1/3 of the mixture.
- Fold over 1/3 of the sourdough with the cinnamon mixture toward the center of the rectangle.
- Next, fold the other 1/3 of the sourdough with the cinnamon mixture on it on top of the first fold.
- Now spread the remaining cinnamon mixture on the folded sourdough.
- From the short side begin to roll the dough into a log shape. Make sure to pinch the seams to prevent the cinnamon brown sugar from bubbling out.
- Transfer to a buttered 9x5 loaf pan.
- Once you have the dough in the greased loaf pan cover it with plastic wrap or a wet tea towel and set it aside to rise again for 2-4 hours. (I only let this loaf rise for 1 hour because it was so hot.)
- After it has rose a second time preheat the oven to 375F.
- Remove plastic or tea towel and bake for 40-45 minutes.
- Remove and let cool when it is golden brown on the top.