Cinnamon Swirl Sourdough

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There is almost nothing better than the smell of cinnamon and sugar and yeasty goodness spilling from the kitchen. It is comforting and warming, so delicious, making my mouth water every time. I recently came across this recipe for cinnamon swirl bread that uses some sourdough starter as well. Since I'm always looking for new things to do with my starter, and cinnamon bread is one of my favorite things of all time, giving this recipe a try was a no brainer. I was not disappointed. The crumb is tender and soft, buttery with a hint of sweet. A fragrant cinnamon sugar filling is rolled up inside this delicious package. A recipe to come back to for sure. 

I unfortunately didn't end up getting a picture of the sliced up bread. I cut it up and froze it fairly late at night and it was far to dark to get anything close to a good picture. You'll just have to take my word for it that it produces beautiful slices of bread.

Since the original recipe called for a 9 x 5 inch bread pan, but I only have 8 1/2 x 4 1/2 inch pans, I decided to pinch off a piece of the dough and make a mini loaf with it, just for fun. It turned out pretty cute! A delicious loaf that I highly recommend.

Cinnamon Swirl Sourdough
Adapted from King Arthur Flour
Ingredients
Dough

  • 1 cup sourdough starter, fed or unfed
  • 2 1/3 cups (10 3/4 ounce) cups all-purpose flour (I used about 3 ounces of whole wheat flour and the rest all purpose)
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 4 tablespoons soft butter
  • 1/2 cup lukewarm water

Filling

  • 1/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons melted butter
  • 1/2 cup raisins (optional)

Directions
To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.

While the dough is rising, make the filling by stirring together the sugar, cinnamon, flour and butter.

Gently deflate the dough, and transfer it to a lightly greased work surface. Roll and pat the dough into a rough rectangle approximately 6" x 20". Sprinkle the dough evenly with the filling and raisins, if using.

Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.

While the dough is rising, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.