The Best Sourdough Cinnamon Sugar Loaf

If you're looking for a show-stopping way to use your sourdough starter that isn’t just another plain loaf of bread, you’re in the right place. This Sourdough Cinnamon Sugar Loaf is a sweet, swirled, buttery masterpiece that’s soft, golden, and packed with gooey cinnamon flavor in every bite. Whether you're enjoying it fresh from the oven or toasted with a pat of butter, this recipe is an absolute must-bake!

In this comprehensive blog post, we’ll cover:

• Why sourdough is perfect for cinnamon sugar loaves

• Step-by-step instructions with photos

• Pro tips to master the swirl and avoid gaps

• Overnight and make-ahead options

• Storage, freezing, and reheating advice

• Pinterest SEO keywords and a Pin-ready description

• Customization ideas like apple cinnamon, cardamom sugar, or chocolate swirl

• And so much more!

Why You'll Love This Sourdough Cinnamon Sugar Loaf

There’s something magical about the aroma of cinnamon and sugar baking into a tender loaf of homemade sourdough. Here's why this recipe will become a new favorite:

• Soft, pillowy crumb from the long fermentation of sourdough

• Beautiful swirl of cinnamon sugar that doesn’t separate from the dough

• Naturally leavened—no commercial yeast needed

• Perfect for breakfast, brunch, or dessert

• Make-ahead friendly and freezer-safe

Plus, it's a great way to use up extra sourdough starter while creating something that's as beautiful as it is delicious.

Ingredients You’ll Need

For the Dough:

• 3 ¾ cups (450g) bread flour

• 1 cup (240g) whole milk, lukewarm

• ½ cup (120g) sourdough starter, active and bubbly

• 1 large egg

• ¼ cup (50g) granulated sugar

• ¼ cup (56g) unsalted butter, softened

• 1 ½ tsp salt

For the Cinnamon Sugar Filling:

• ⅓ cup (70g) brown sugar

• 1 ½ tbsp ground cinnamon

• 2 tbsp unsalted butter, melted

Optional Topping:

• 1 tbsp butter, melted

• 2 tbsp cinnamon sugar

Recommended Tools

• Stand mixer with dough hook

• Rolling pin

• Loaf pan (9x5 inch recommended)

• Pastry brush

• Plastic wrap or tea towel

• Sharp knife or bench scraper

Let’s Talk Sourdough: What Starter Should I Use?

Use an active sourdough starter that’s been recently fed and is at peak rise. This ensures your loaf gets the best rise and flavor. You’ll need about ½ cup (120g) for this recipe, which should be bubbly and ready for baking.

Step-by-Step Instructions: How to Make Sourdough Cinnamon Sugar Loaf

Step 1: Mix the Dough

In a large bowl (or stand mixer), combine your starter, milk, egg, sugar, and softened butter. Add the flour and salt and mix until a shaggy dough forms. Knead for 8–10 minutes in a stand mixer or 10–12 minutes by hand until the dough is smooth and elastic.

Pro Tip: The dough should be tacky but not overly sticky. Adjust with a small spoonful of flour or water if needed.

Step 2: Bulk Fermentation (First Rise)

Transfer the dough to a greased bowl, cover it with plastic wrap or a damp towel, and let it rise at room temperature for 4–6 hours, until doubled in size.

Step 3: Laminate and Add Filling

Once your dough has doubled, turn it out onto a lightly floured surface. Roll it into a rectangle approximately 10x14 inches.

Brush with melted butter and sprinkle the brown sugar and cinnamon evenly over the surface. Starting from the short side, roll the dough tightly into a log.

Step 4: Swirl & Pan

Lightly butter your loaf pan. Gently place the rolled log seam-side down in the pan.

Optional Twist: Slice the log lengthwise and twist the two halves together, then place in the pan for a stunning swirl (like a babka-style loaf).

Step 5: Final Proof

Cover and let rise at room temperature for 2–4 hours, or until puffy. Alternatively, refrigerate overnight for a slow rise and enhanced flavor.

Step 6: Bake

Preheat oven to 375°F (190°C). Bake for 35–40 minutes, tenting with foil halfway through if the top browns too quickly.

Brush with melted butter and sprinkle with cinnamon sugar after baking if desired.

Let cool for at least 30 minutes before slicing (hardest part, I know!).

Tips for the Perfect Cinnamon Swirl

• Tightly roll the dough to avoid large gaps inside the loaf.

• Don't overdo the filling—too much sugar can cause the layers to separate.

• Let the dough rise fully before baking to avoid dense spots.

• Chill before slicing for perfect swirls.

Flavor Variations

Get creative with your swirl! Try one of these:

• Apple Cinnamon: Add ½ cup finely diced apples to the filling.

• Raisin Swirl: Sprinkle ⅓ cup raisins on top of the cinnamon sugar.

• Chocolate Chip: Add mini chocolate chips for a dessert-worthy loaf.

• Cardamom Sugar: Sub cinnamon for 1 tbsp cardamom for a Scandinavian twist.

• Pumpkin Spice: Mix 2 tbsp pumpkin purée into the filling and use pumpkin pie spice.

Make-Ahead & Storage Instructions

To Make Ahead:

• Refrigerate shaped dough overnight, then bake fresh in the morning.

To Store:

• Wrap cooled loaf in foil or store in an airtight container at room temperature for up to 4 days.

To Freeze:

• Freeze the whole loaf or slices tightly wrapped for up to 3 months.

To Reheat:

• Toast slices or microwave for 10–15 seconds to warm.

Serving Suggestions

This loaf is delicious:

• Warm with butter or cream cheese

• Toasted with honey or jam

• Turned into cinnamon swirl French toast

• As dessert with a scoop of vanilla ice cream

Troubleshooting FAQs

Why is my swirl separating?
Too much filling or underproofing can cause gaps. Use a light hand with sugar and give the final proof time.

Can I use discard instead of active starter?
No—this recipe requires active starter for proper rise.

My dough is too sticky!
Humidity and flour type affect texture. Add flour 1 tbsp at a time until manageable.

Can I make this vegan?
Yes! Use plant milk, a flax egg, and vegan butter.

Nutrition Information (per slice, approx. 12 slices)

• Calories: 210

• Protein: 5g

• Fat: 6g

• Carbs: 34g

• Sugar: 10g

• Fiber: 1g

Reader Reviews

⭐⭐⭐⭐⭐
“Absolutely the best cinnamon swirl bread I’ve ever made. The sourdough gives it such depth and the texture was dreamy.” – Alyssa B.

⭐⭐⭐⭐⭐
“Made this for a brunch and people were fighting over the last slice. I did the twist method and it looked so fancy!” – Jordan K.

⭐⭐⭐⭐⭐
“This is my go-to recipe when I want to impress. Perfect every time!” – Elena F.

Final Thoughts

This sourdough cinnamon sugar loaf is more than just a bread—it’s a celebration of cozy flavors, fermentation magic, and homemade goodness. It’s perfect for holidays, weekend baking, or when you just need a slice of something special. Once you try it, it’s bound to become a regular in your baking rotation.

Don't forget to Pin this recipe, share it with a fellow sourdough lover, and leave a comment if you bake it—I’d love to hear what variations you try!