Sourdough cinnamon swirl breadcombines the warm, comforting flavors of cinnamon rolls with a simpler approach that requires less rolling and shaping. This loaf is perfect for breakfast or as a sweet snack, whether sliced warm with butter or toasted with an extra sprinkle of cinnamon and sugar.

baked loaf of cinnamon bread with 3 slices and butter in the background on brown board.

Do you know how some recipes just click with you? This one took me a few tries to get right, but when that heavenly cinnamon aroma fills your kitchen, it’s pure magic.

I remember my first attempt years ago – I was so excited aboutmy bubbly starterthat I rushed the process and ended up with what I lovingly call my “cinnamon crater bread.” The filling had created these massive gaps because I hadn’t rolled it tight enough. Hey, we all start somewhere, right?

Fast forward lots of sourdough bread recipes, and I feel that I’ve perfected this one and am ready to share!

’s Tip:If you’re serving this for breakfast, slice it the night before and store the slices in an airtight container. Then in the morning, just pop them in the toaster – the way the sugar caramelizes slightly on the edges is absolutely divine. Trust me, your family will think you’re some kind of breakfast wizard!

baked loaf of sourdough cinnamon swirl bread on brown board.

Why You’ll Love This Sourdough Cinnamon Swirl Bread Recipe

It’s Basically Two Treats in One: The magic of this recipe is how it combines the complex, tangy flavor of sourdough with the cozy sweetness of a cinnamon roll. You’re getting that amazing artisan bread experience but with a sweet, indulgent twist. Plus, thelong fermentation helps develop a depth of flavor you just can’t get with regular yeasted bread.
Perfect for Beginner Sourdough Bakers: Unlike some super technical sourdough recipes, this one is pretty forgiving.You don’t need fancy equipment or techniques – just a loaf pan and some basic ingredients.The shaping is also simple, making it an ideal “confidence builder” if you’re just starting their sourdough journey.
Incredible Bang for Your Buck: Let’s be real –a good loafof artisan sourdough at a fancy bakery can cost $8-10, andspecialty breakfast breadeven more. This recipe uses simple pantry staples (flour, sugar, cinnamon) and your sourdough starter to create something that would easily sell for $12+ at a boutique bakery.Plus, it makes awesome French toast the next day (if it lasts that long!).

🍞🥖 New to sourdough? Find out how tomake your own sourdough starter here, find my mostpopular and basic bread recipe here, and search thesourdough archive here.

Recipe Ingredients

Bubbly active sourdough starter
Water
Sugar
Light oil
Whole wheat flour
All-purpose flour
Fine sea salt
Sugar & cinnamon for the filling

See the recipe card below for full information on ingredients and quantities.

ingredients for sourdough cinnamon swirl bread.

How to Make Sourdough Cinnamon Swirl Bread

bubbly dough for sourdough cinnamon swirl bread in clear bowl.

Step 1:Combine the starter and water in a medium bowl until mixed well. Add sugar, oil, whole wheat flour, all-purpose flour, and salt, then stir until the dough forms. Cover with a damp towel and let it rest for 1 hour.

Step 2:Perform a “stretch and fold” technique to strengthen the dough: pull the dough’s edges toward the center, working around the bowl for about a minute until it forms a smooth ball. Cover again and let rest at room temperature for 8-12 hours, allowing the dough to rise and develop flavor.

baked loaf of sourdough cinnamon swirl pan in clear bread pan.

Step 3:Grease an 8×3-inch loaf pan. Turn the dough onto a floured surface, press it into a 9×12-inch rectangle, and sprinkle evenly with cinnamon and sugar. Roll from the shorter (9-inch) edge, tucking in the ends, and place in the loaf pan. Cover and allow the loaf to rise for 1-3 hours or until it reaches about ½ inch above the pan’s rim.

Step 4:Preheat the oven to 375°F (190°C) and bake for 40-45 minutes, until golden brown. Let the loaf rest in the pan for 5 minutes, then transfer to a wire rack to cool for at least 1 hour.

Recipe FAQs

How do I know when my dough has risen enough during bulk fermentation?

Bulk fermentation is complete when the dough has expanded noticeably and feels light and airy. If it has doubled in size and looks bubbly, it’s ready for the next step.

Can I use a larger loaf pan?

Yes, though a slightly smaller pan (8×3 inches) encourages a taller loaf. A 9×5 pan will work, but the bread may not dome as much.

How should I store the bread?

Store in an airtight plastic bag at room temperature for 3 days or in the fridge for about a week. Freezing is also an option if you won’t finish it right away.

What if I prefer a sweeter loaf?

Feel free to increase the filling sugar by 10-20 grams for a richer cinnamon swirl or add a drizzle of glaze on top after baking. You can make a simple glaze by combining a little powdered sugar and milk together!

Expert Tips

Adjust for Room Temperature:Rising times depend on temperature. The dough may be ready sooner in warmer rooms, while cooler spaces could require closer to the 12-hour mark.
Cooling for Best Slicing:Allow the bread to cool completely before slicing. This helps the bread maintain its structure, making each slice more cohesive.
Additions:For a fun twist, add 50-75g of chocolate chips to the cinnamon-sugar layer. It adds richness and a touch of decadence to each bite.