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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 9x14").
  • 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.