Sourdough Cinnamon Swirl Bread (Tastes Like a Cinnamon Roll!)
This easy sourdough cinnamon swirl bread tastes just like a cinnamon roll—without the fuss. Soft, sweet, and perfect for cozy mornings!
If cinnamon rolls and sourdough bread had a baby… this would be it.
Soft, swirled with cinnamon-sugar goodness, and naturally leavened for that perfect old-fashioned depth of flavor — this sourdough cinnamon swirl bread has become an instant favorite in our home.
And the best part? It’s so much easier than making cinnamon rolls. No frosting. No shaping. Just mix, roll, bake, and slice into warm, fragrant comfort.
🧡 Why You’ll Love This Bread
- Naturally sweet — no processed sugar in the dough
- Sourdough starter only — no commercial yeast
- Soft and tender — like a cinnamon roll, but bread-style
- Great for fall baking — toast it, freeze it, or serve it warm with butter
- Easy to make ahead — makes 1 loaf and freezes beautifully!
📌 Save this one for cozy breakfasts, potlucks, or a sweet addition to your weekend brunch routine.
Sourdough Cinnamon Swirl Bread
Timeframe:
- Bulk rise: Overnight (8–10 hours)
- Shape & final rise: 1.5–2 hours
- Bake: 40–45 minutes
Ingredients:
Dough:
- ½ cup bubbly active sourdough starter
- 1 cup whole milk (or water for dairy-free)
- 2 tablespoons melted butter or coconut oil
- 2 tablespoons maple syrup or honey
- 3 cups all-purpose flour (or half AP/half bread flour)
- 1 teaspoon salt
Swirl:
- 2 tablespoons soft butter (for spreading)
- ⅓ cup coconut sugar or brown sugar
- 1 tablespoon cinnamon
- Optional: a handful of raisins or chopped walnuts
Instructions:
1. Mix & Bulk Ferment (Night Before):
- In a large bowl, mix starter, milk, melted butter, and maple syrup.
- Stir in the flour and salt.
- Knead until soft and smooth (or mix in a stand mixer).
- Cover and let rise 8–10 hours overnight at room temp.
2. Roll & Swirl (Morning):
- Turn the dough onto a floured surface and gently roll into a rectangle (about 9×14″).
- Spread with butter, then sprinkle cinnamon-sugar mix evenly.
- Roll it up like a jelly roll (starting from the short end for tight swirls).
- Pinch the seam and place seam-side down into a greased loaf pan.
3. Final Rise:
- Cover and let it rise 1.5–2 hours until puffy and risen about 1 inch over the rim.
4. Bake:
- Preheat to 375°F.
- Bake 40–45 minutes, tenting with foil halfway if browning too fast.
- Let cool completely before slicing (the swirl needs to set or it might collapse).
Optional Glaze (Naturally Sweetened):
- 1 tablespoon butter
- 2 tablespoons maple syrup
- Pinch of cinnamon
Warm and brush on top after baking for that shiny bakery look.
Sourdough Cinnamon Swirl Bread
Ingredients
Dough:
- ½ cup bubbly active sourdough starter
- 1 cup whole milk or water for dairy-free
- 2 tablespoons melted butter or coconut oil
- 2 tablespoons maple syrup or honey
- 3 cups all-purpose flour or half AP/half bread flour
- 1 teaspoon salt
Swirl:
- 2 tablespoons soft butter for spreading
- ⅓ cup coconut sugar or brown sugar
- 1 tablespoon cinnamon
- Optional: a handful of raisins or chopped walnuts
Optional Glaze (Naturally Sweetened):
- 1 tablespoon butter
- 2 tablespoon maple syrup
- pinch cinnamon
Instructions
Mix & Bulk Ferment (Night Before):
- In a large bowl, mix starter, milk, melted butter, and maple syrup.
- Stir in the flour and salt.
- Knead until soft and smooth (or mix in a stand mixer).
- Cover and let rise 8–10 hours overnight at room temp.
Roll & Swirl (Morning):
- Turn the dough onto a floured surface and gently roll into a rectangle (about 9×14″).
- Spread with butter, then sprinkle cinnamon-sugar mix evenly.
- Roll it up like a jelly roll (starting from the short end for tight swirls).
- Pinch the seam and place seam-side down into a greased loaf pan.
Final Rise:
- Cover and let it rise 1.5–2 hours until puffy and risen about 1 inch over the rim.
Bake:
- Preheat to 375°F.
- Bake 40–45 minutes, tenting with foil halfway if browning too fast.
- Let cool completely before slicing (the swirl needs to set or it might collapse).
- If desired, brush glaze on top after baking for that shiny bakery look.
There’s something special about slowing down enough to make a loaf of bread from scratch. It’s not just about feeding your family—it’s about creating comfort, warmth, and connection in your home. This sourdough cinnamon swirl bread is one of those recipes that invites everyone to linger a little longer around the table, to breathe in the goodness of simple ingredients and old-fashioned rhythms. I hope it brings sweetness to your mornings and reminds you that homemaking is a ministry, one loaf at a time.
