Cinnamon Swirl Sourdough
The best of both worlds: the complex tang of sourdough wrapped around ribbons of buttery cinnamon-sugar that melt into gooey pockets as it bakes. Slice it thick, toast it until the edges caramelise, and spread with cold butter. It's breakfast bread that ruins all other breakfast breads for you forever.
Ingredients
Dough
- 75g active sourdough starter (from your kit)
- 300g strong bread flour
- 50g plain flour
- 200g warm milk (30°C)
- 40g unsalted butter, softened
- 40g caster sugar
- 7g fine sea salt
- 1 egg
Cinnamon filling
- 60g unsalted butter, very soft
- 100g brown sugar (dark for deeper flavour)
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Optional glaze
- 80g icing sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Method
Make the dough
Combine the starter, flours, warm milk, sugar, and egg in a large bowl. Mix until a rough dough forms, then add the salt and softened butter. Knead for 8-10 minutes (or 5 minutes in a stand mixer with the dough hook) until smooth and slightly tacky but not sticky. The dough should pass the windowpane test: stretch a small piece thin enough to see light through without tearing.
Bulk ferment
Place the dough in a lightly oiled bowl, cover, and leave at room temperature for 8-12 hours (or overnight). The dough should double in size and feel airy and soft. Because this is an enriched dough (butter, sugar, egg), it ferments more slowly than a lean dough.
Make the filling
Mix the soft butter, brown sugar, cinnamon, vanilla, and salt into a spreadable paste. Set aside at room temperature so it stays easy to spread.
Roll and fill
Turn the dough out onto a lightly floured surface and roll into a rectangle about 30x40cm (12x16 inches). Spread the cinnamon filling evenly over the entire surface, leaving a 1cm border at the far edge. Roll up tightly from the long edge nearest you, like a Swiss roll. Pinch the seam firmly to seal.
Shape and proof
Place the roll seam-side down into a greased 23x13cm (9x5 inch) loaf tin. Cover loosely and let it proof for 2-3 hours at room temperature until puffy and risen about 2cm above the rim of the tin. It should jiggle when you gently shake the tin.
Bake
Preheat the oven to 180°C (350°F). Bake for 35-40 minutes until deep golden brown on top. If the top is browning too quickly, tent loosely with foil for the last 10 minutes. The internal temperature should reach 88-90°C (190-194°F).
Cool and glaze
Let the loaf cool in the tin for 10 minutes, then turn out onto a wire rack. If glazing, whisk together the icing sugar, milk, and vanilla until smooth, and drizzle over the warm loaf. Let it set for a few minutes before slicing (or don't... warm gooey slices are incredible).
Pro Tips
Roll the dough tightly to avoid gaps between the cinnamon layers. Gaps = uneven swirl and a loaf that falls apart when sliced.
If your kitchen is warm and the butter in the filling starts melting out during rolling, pop the whole thing in the fridge for 10 minutes to firm up.
For the ultimate toast, slice 2cm thick, toast until the edges caramelise, then spread with cold salted butter. Life-changing.
This freezes beautifully. Slice first, then freeze in a bag. Toast straight from frozen.