Cinnamon Swirl Sourdough Bread

💫 Swirled, Sweet, and Slightly Obsessed: My Cinnamon Swirl Sourdough Bread Surprise

From sticky flop to cinnamon perfection — and yes, Mr. Squeeze gave it the nod.

I’ve been baking a lot of bread lately — and my current crush? Stardust.
Not stardust in the stars, but something just as magical in your mixing bowl.
I’m talking about Stardust whole wheat flour from Barton Springs Mill. ✨
It’s soft, subtle, and has this light, airy magic that makes every loaf feel just a little extra special.

I also used a bit of Yecora Rojo 00 — a finer, lighter flour that helps create that soft, tender crumb I’ve come to love in sweeter loaves.

I first used these two flours in this Seeded Sourdough Bread — a recipe generously shared by my sourdough sensei, Chef Julia (she’d never call herself that, but I totally do).
She’s patient, kind, and gently brilliant — like a soft-spoken bread wizard with a big heart and zero ego.
The kind of mentor who makes you feel capable, even when your dough looks like a pancake.

Her guidance is thoughtful, nerdy-in-the-best-way, and full of depth.
She’s challenged me (in the nicest way) to dig deeper into my sourdough roots — and to get curious about what really makes a loaf sing.

So, channeling my sensei, I got curious.
If Stardust could hold its own in a savory seeded loaf, what would it do in something sweeter?

💭 Enter: The Cinnamon Swirl Sourdough Bread Experiment

Most mornings, I feed my starter without knowing if I’ll go all in — but there’s usually that spark of anticipation.
And this day? It was more than a spark.

I had just made that seeded loaf — the one that made me feel like a wild-hearted baker in her groove — and I couldn’t stop thinking about how soft and light it was.
Then came the thought:
What if I added brown sugar and cinnamon?

I didn’t have exact measurements. I just… went for it.
Mixed, autolysed, folded, waited — and did the poke test.
I wasn’t sure it was ready, but I rolled it out anyway.
Smothered it in cinnamon and brown sugar, shaped it — and into the fridge it went.

The next morning, I was so ready to bake.
But it hadn’t risen. At all.
Just a sticky, sugary blob of dough staring back at me.

Still, I baked it — holding on to a sliver of hope.

Flop loaf? Yep. Sticky, squishy, and totally worth learning from 💫🍞 #TryAgainAlways

So I tinkered.
Went back to the seeded recipe that sparked it all.
Adjusted the water, played with the flour balance, and gave it another go —
with curiosity, with hope, and just enough cinnamon to make it exciting.

Every great loaf has a backstory — and sometimes, it starts with a sticky mess and a stubborn baker who doesn’t give up.

✨ Surprise! The Loaf Happened

Golden on the outside, soft and chewy on the inside, with that perfect hit of cinnamon-sugar joy.
I cut a slice. Took a bite. Stared at it in disbelief.

I couldn’t even believe I made this.

And this time?
I didn’t even swirl it — only because I was dying to try my new Emile Henry Artisan Bread Baker.
I shaped the dough, tucked it into the baker, and crossed my fingers.

Total success.
The loaf rose beautifully, baked evenly, and gave me that golden, cozy dome I dream about.

Naturally, I handed a piece to Mr. Squeeze (a.k.a. my husband and in-house taste-tester).
He chewed, paused, nodded… and went back for more.

It was official.
This swirl — or no-swirl — had his seal of approval.

It hit my sweet tooth just right. The cozy cinnamon scent filled the kitchen.
Sugar buzz? Maybe.
Worth it? Absolutely.

I wasn’t sure if this cinnamon loaf needed a score — but I gave it a swift slice anyway.
When that bubbly cinnamon-sugar filling popped through the crust? Total swirl surprise. Still learning, still baking, and loving every messy, magical loaf along the way. 🌀💛

🪄 Who Knew?

All it took was a spoonful of cinnamon and a second try to remind me:
Trust the swirl. Laugh at the flops. And let the sweet moments rise.

💧 What I’ve Learned About Hydration (in my swirl-loving terms)

Not sure how to adjust water? Here’s what worked for me:
I used a total of 305g water — that includes the water in my starter.
If you change up the flours, you might need a little more or less.

A good rule of thumb?
If the dough feels too stiff, add a spoonful of water.
If it’s sticky and loose, hold back a little next time.
No stress — it’s all part of learning.

A while back, my bestie — the one who gets me (and my dough) — shared something simple but game-changing:

“When you don’t know something, stop. Take a breath. Give yourself space in the moment to figure it out.”

I find myself doing exactly that — stopping to pause more times than I’d like to type.
And honestly? It really works.

Recipes were meant to be explored — not memorized.
So when the inspiration rises, embrace it.
You never know what beautiful swirl, soft crumb, or sweet surprise you might discover.

🍞 How to Eat This Swirl (a.k.a. Every Way Possible)

As for this swirl?
Try it toasted with butter. Or maybe a little cream cheese.
Or just drizzle it with melted butter while it’s still warm (trust me on this).
Or — do what I did — tear it with your fingers like it was never meant to make it to the plate (zero regrets).

Because whether you swirl it or not…
It’s sweet, swirly, and so worth baking.

👩‍🍳 Ready to Give It a Try?

I turned my notes into a real recipe — so now you can make it too.
👉 Click here to get the Cinnamon Swirl Sourdough Bread Recipe

Feel free to adjust the cinnamon and sugar to your taste — sweeter swirl? Add more sugar. More subtle? Pull it back a bit. It’s your swirl moment.

I used Barton Springs Mill Stardust whole wheat and Yecora Rojo 00 flour, but you don’t have to.
Use the flour you love or have on hand.
Just know:

00 flour is a softer, finer wheat — it makes the loaf lighter and more tender.
Whole wheat adds depth and chew.

💛 Feeling inspired to shape it your way? Follow that instinct.

Roll and slice it into cinnamon rolls, swirl it into a loaf, or simply tuck it into your favorite bread pan or artisan baker.
You truly can’t go wrong — unless you only make one.
You might just want to double the recipe and try it both ways. 😉

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