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Sourdough Cinnamon Swirl Sandwich Loaf
A soft naturally leavened sandwich loaf rolled with brown sugar and cinnamon, with tender swirled slices made for toast or French toast.
- Total time
- About 8 hr 10 min–10 hr 20 min
- Yield
- 1 loaf
- Starter
- Active or unfed
- Heat
- 375°F / 191°C
Ingredients
Dough
- 1/2 cup sourdough starter, active or unfed
- 1 1/4 cups water, plus a little more only if needed
- 1/4 cup avocado oil, olive oil, another neutral oil, or melted butter
- 1 Tbsp honey
- 4 cups bread flour
- 1/2 Tbsp salt
Cinnamon Filling
- 1/3 cup brown sugar
- 2 Tbsp ground cinnamon
For the Pan
- As needed oil or nonstick spray
Method
Mix and Develop the Dough20 min rest + folds + 5-6 hr bulk
- In a large bowl, mix the sourdough starter and 1 1/4 cups water until well combined.
- Add the oil and honey, then mix again.
- Add the bread flour and salt. Mix lightly, then knead by hand until no dry flour remains and a shaggy dough forms. If it is too dry to come together, add a little extra water while kneading.
- Cover and rest at room temperature for 20 minutes.
- Do one set of stretch and folds, pulling each side up and over the center until the dough has noticeable tension. Cover and rest for 1 hour.
- Repeat the stretch and folds. Cover and leave at room temperature for 5 to 6 hours, or until the dough has doubled.
Fill and ShapeCreate the cinnamon spiral
- In a small bowl, combine the brown sugar and cinnamon.
- Turn the risen dough onto a lightly floured work surface. Gently stretch it into a wide rectangle about as wide as the loaf pan.
- Sprinkle the cinnamon-sugar mixture evenly over the dough and gently dimple it into the surface with your fingertips.
- Roll the dough into a snug loaf-shaped log and pinch the seam closed.
Final Rise1-2 hours
- Grease a standard 9 x 5-inch loaf pan. Place the dough seam-side down in the pan and cover it.
- Let the loaf rise for 1 to 2 hours, until noticeably puffy.
Bake and Cool375°F
- During the final rise, preheat the oven to 375°F.
- Bake for 50 to 60 minutes, or until the center reaches about 210°F.
- Remove the loaf from the pan and cool completely before slicing. For French toast, let the cooled loaf rest overnight before cutting it.
Helpful Notes
My saved note:
Everyday Bread - Active or unfed
Sourdough Cinnamon Swirl Sandwich Loaf
A soft naturally leavened sandwich loaf rolled with brown sugar and cinnamon, with tender swirled slices made for toast or French toast.
- Total time
- About 8 hr 10 min–10 hr 20 min
- Hands-on
- About 30 min
- Yield
- 1 loaf
- Starter
- Active or unfed
- Difficulty
- Intermediate
- Heat
- 375°F / 191°C
- Pan or vessel
- 9 x 5-inch loaf pan
Gather first
Ingredients
Ingredients
Dough
- 1/2 cup sourdough starter, active or unfed
- 1 1/4 cups water, plus a little more only if needed
- 1/4 cup avocado oil, olive oil, another neutral oil, or melted butter
- 1 Tbsp honey
- 4 cups bread flour
- 1/2 Tbsp salt
Cinnamon Filling
- 1/3 cup brown sugar
- 2 Tbsp ground cinnamon
For the Pan
- As needed oil or nonstick spray
Method
Step by step
Part 1
Mix and Develop the Dough
- In a large bowl, mix the sourdough starter and 1 1/4 cups water until well combined.
- Add the oil and honey, then mix again.
- Add the bread flour and salt. Mix lightly, then knead by hand until no dry flour remains and a shaggy dough forms. If it is too dry to come together, add a little extra water while kneading.
- Cover and rest at room temperature for 20 minutes.
- Do one set of stretch and folds, pulling each side up and over the center until the dough has noticeable tension. Cover and rest for 1 hour.
- Repeat the stretch and folds. Cover and leave at room temperature for 5 to 6 hours, or until the dough has doubled.
Set a check timer
Part 2
Fill and Shape
- In a small bowl, combine the brown sugar and cinnamon.
- Turn the risen dough onto a lightly floured work surface. Gently stretch it into a wide rectangle about as wide as the loaf pan.
- Sprinkle the cinnamon-sugar mixture evenly over the dough and gently dimple it into the surface with your fingertips.
- Roll the dough into a snug loaf-shaped log and pinch the seam closed.
Part 3
Final Rise
- Grease a standard 9 x 5-inch loaf pan. Place the dough seam-side down in the pan and cover it.
- Let the loaf rise for 1 to 2 hours, until noticeably puffy.
Set a check timer
Part 4
Bake and Cool
- During the final rise, preheat the oven to 375°F.
- Bake for 50 to 60 minutes, or until the center reaches about 210°F.
Set a check timer
- Remove the loaf from the pan and cool completely before slicing. For French toast, let the cooled loaf rest overnight before cutting it.
Part 5
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Noticeably puffy and golden; center at about 210°F / 99°C
Storage
Cool completely, then keep airtight for up to 3 days or freeze individual slices.
Reheat or serve
Toast slices or warm them briefly in a 350°F / 177°C oven.
Keep Baking
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