Sourdough Cinnamon Swirl Bread
A soft sourdough cinnamon swirl bread with a buttery cinnamon-sugar spiral and no raisins — leavened by an active starter for a tender, tangy crumb.
By Maya Ellison · Reviewed by Maya Ellison · Updated August 29, 2026 · 2 min read
Sourdough cinnamon swirl bread takes a soft, enriched dough and rolls it around a buttery cinnamon-sugar spiral — no raisins, just a clean, tight swirl and a tender crumb. An active starter does the leavening, giving the loaf a gentle tang that keeps the sweetness honest. It's the breakfast loaf you toast while the kitchen still smells like cinnamon.
Why this recipe works
This is an enriched sourdough: milk, egg, butter and sugar all slow fermentation and coat the gluten. The long, cool-ish bulk builds flavor while the fat keeps the crumb tender. A chilled roll keeps the swirl where it belongs instead of pooling at the pan bottom.
| Ingredient | Percentage | Weight |
|---|---|---|
| Bread flour | 100% | 450 g |
| Milk + starter water | ~49% | 220 g |
| Butter | 11% | 50 g |
| Salt | 1.8% | 8 g |
Keep the enrichment moderate so the loaf still rises on starter alone.
Building the swirl
Roll the chilled dough to an even rectangle, spread a thin layer of soft butter, and dust the sugar-cinnamon right to the edges but not the border. Roll tight, pinch the seam, and the swirl stays put through the bake. A loose roll is what lets cinnamon leak.
Common mistakes
- Cinnamon leaks out: too much butter or loose seam. Thin spread, firm pinch.
- Dense crumb: under-proofed final rise. Wait until it crowns the pan.
- Pale, soft crust: oven too cool or underbaked. Bake to 200°F center.
- Torn swirl: dough too warm when rolled. Chill it first.
Before you bake
An active, peak starter is non-negotiable — the sourdough starter guide gets you there. The dough poke test tells you when the final proof is right, and the proofing guide explains timing for enriched doughs. For a simpler everyday loaf, see the sourdough bread recipe.
Ingredients
Weights in grams are the source of truth; cup measures are approximate.
- 450 g bread flour (12.5-13% protein)
- 100 g active sourdough starter, at peak
- 120 g whole milk, warm
- 50 g granulated sugar
- 1 large egg (about 50 g), beaten
- 8 g fine sea salt
- 50 g unsalted butter, softened
- 60 g light brown sugar, for the swirl
- 12 g ground cinnamon, for the swirl
- 20 g soft butter, for the swirl
Method
Mix the bread flour, milk, sugar, egg, starter and salt into a shaggy dough, then knead 8 minutes. Add the softened butter in pieces and knead until smooth and passing the windowpane test.
Cover and bulk ferment 4-5 hours at 74-76°F, with two stretch-and-folds in the first 90 minutes.
Chill the dough 30 minutes to firm it for rolling. Roll into a 40 x 25 cm rectangle on a floured surface.
Spread the 20 g soft butter over the dough, then scatter the brown sugar and cinnamon evenly, leaving a 2 cm border.
Roll up from the long side, pinch the seam and place seam-side down in a buttered 9 x 5 in pan.
Proof covered 3-4 hours at room temperature, until the dough crowns just above the pan rim and passes a gentle poke test.
Heat the oven to 375°F (190°C). Bake 35-40 minutes until golden and the center reads 200°F. Tent with foil after 20 minutes if browning fast.
Cool in the pan 15 minutes, then turn onto a rack and cool fully before slicing.
Frequently asked questions
Is this the same as cinnamon raisin bread?
No — this loaf is a plain cinnamon swirl with no fruit, which keeps the spiral clean and the crumb soft. For the raisin version, see the [cinnamon raisin sourdough](/sourdough-cinnamon-raisin-bread).
Why chill the dough before rolling?
The enriched, buttery dough is slack at room temperature. A short chill firms the butter so it rolls into a clean spiral instead of tearing or oozing out.
Why did the cinnamon ooze out the bottom?
Too much butter in the swirl or a loose seam. Use a thin spread, leave the border, and pinch the seam firmly before panning.
Can I use discard instead of active starter?
Active starter at peak carries the rise; discard would need added yeast. Build a jar following the [sourdough starter guide](/sourdough-starter).