Cinnamon Swirl Sourdough Bread

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April 30, 2025

Sliced cinnamon swirl sourdough bread with butter spread on the edge, showing off the crumb and cinnamon sugar swirl

24 hours

medium

2 loaves

Afterglow Sourdough Bread

🌀 Cinnamon Roll Vibes, Sourdough Soul

A cozy swirl of brown sugar & cinnamon. Slow-fermented, buttery, and made to warm your whole kitchen 💛

This isn’t your average cinnamon roll—it’s a cinnamon roll-inspired sourdough loaf: soft, tender, and baked with love.

Made with a trio of flours (including Barton Springs Stardust and Yecora Rojo 00), the dough is light yet grounded, with just the right chew. The cinnamon-brown sugar swirl is gently tucked inside before its final rise, baking into golden spirals that taste like cozy mornings and weekend magic.

Perfect toasted with butter, drizzled with more butter (just saying), or torn apart with your fingers like it never stood a chance — this cinnamon roll-inspired sourdough loaf was made for slow mornings, big bites, and maybe sharing… maybe.

✨ Curious how this loaf came to life (and how Mr. Squeeze offered his quiet vote of confidence)?
Read the full story behind this cinnamon swirl surprise →

Why You’ll Love & Benefit from These Ingredients 🍵✨

🥖 Bread Flour – Gives that perfect chewy bite.
🌾 Stardust Wheat – Adds a cozy, nutty depth.
🌟 Yecora Rojo 00 – For softness and sweet sourdough charm.
🍯 Brown Sugar – Sweet caramel vibes in every swirl.
🌿 Cinnamon – Warm, aromatic, and full of soul.
🧈 Butter – Optional, but buttery bliss if you want it.
🌾 Dusting Flour – Helps keep those swirls tight and beautiful.

Looking for more comforting, flavor-packed meals? Check out our [other recipes here]!

🛒 Shop My Kitchen Favorites!

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Ingredients

Adjust Servings

	50 g of active starter
	270g (save 25g for later to mix with salt) filtered water
	250g King Arthur Bread Flour
	100 g Barton Springs Stardust Whole Wheat
	50 g Yecora Rojo 00
	7 g fine sea salt
	30-40g Brown Sugar
	1.5-2tsp Cinnamon
	10-15g Butter (optional)
	1tsp flour (helps prevent swirl gaps)

Flour to Feed Starter

	50g Barton Springs Mill Butler's Gold Flour (certified organic) Whole Wheat
	50 g King Arthur bread flour
	100 g filtered water
	Amazon Favorites

Nutritional Information

192 Calories

36g Carbs

5g Protein

2g Fiber

5g Sugar

180mg Sodium

Directions

Feed Your Starter

Combine 50g whole wheat flour, 50g king Arthur Bread Flour, and 100g water. Stir and let it double and becomes active.

Fail-proof sourdough bread recipe A collection of sourdough essentials, including Barton Springs Mill Butler’s Gold flour, a container of bread flour, an active sourdough starter in a glass jar, and a digital scale, set on a kitchen counter.

To feed my starter, I use Barton Springs Mill: Butler's Gold Flour whole wheat and for the 50g of Bread Flour I use King Arthur Bread Flour. I always use filtered water.

Mark as complete

8:00 AM – Autolyse

In a large bowl, dissolve 50g active sourdough starter into 245g filtered water.

Mark as complete

8:05 AM – Add Flours

Add 250g King Arthur Bread Flour, 100g Barton Springs Stardust Whole Wheat, and 50g Yecora Rojo 00. Mix until no dry spots remain. Cover and let rest for 30 minutes.

Overhead view of shaggy sourdough dough in a bowl with Stardust flour and a cinnamon bottle on a rustic white board

Mark as complete

8:35 AM – Add Salt + Reserved Water

Dissolve 7g sea salt with remaining 25g water and gently mix or pinch into the dough until fully incorporated.

Mark as complete

9:15 AM – Bulk Fermentation Begins

Perform 3 stretch-and-folds, every 30 minutes (at 9:45, 10:15, and 10:45). After each fold, cover the dough and let it rest for 30 minutes to relax the gluten and continue fermentation. Then, let the dough rise until it’s soft, puffy, and slightly domed — usually 4–5 hours depending on room temperature.

Overhead view of sourdough dough just after a stretch and fold, resting on the counter with cinnamon, Stardust whole wheat flour, and brown sugar mixture nearby

Mark as complete

1:30–2:00 PM – Pre-shape & Rest

Lightly pre-shape into a round. Let rest 20 minutes, uncovered.

Mark as complete

2:30 PM – Roll, Swirl & Shape

Roll dough into a rectangle. Spread with brown sugar, cinnamon, and optional butter/ 1 tsp flour. Roll tightly into a log then swirl Or just shape into a loaf. You also could cut into individual cinnamon rolls. I like to use unflavored floss for this. Works like a charm.

Mark as complete

Final Shape & Banneton

Let rest at room temp for 1–2 hours until slightly puffy then bake Or refrigerate overnight for a deeper flavor

Mark as complete

Preheat Bake

Preheat oven to 475°F. Bake 20 minutes covered, then 20–25 minutes uncovered until swirl is golden and your kitchen smells like magic.

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10.

Cool (or Don’t) & Enjoy

Let your swirl loaf cool for at least 1 hour… or don’t. Slice in while it’s still warm, and dip it into coffee, chai, or just tear off a piece and devour it straight. No wrong moves here.

Cinnamon swirl sourdough bread cut in half showing soft crumb and spiral of brown sugar and cinnamon swirl sourdough bread crumb.

Mark as complete

Notes

When you pull this swirl from the oven, take a second. Breathe in that cinnamon-sourdough magic. This is the kind of loaf that makes the whole kitchen feel like a hug.