If you’ve made my Buttermilk Sourdough Sandwich Bread then this recipe is going to look very familiar. I saw a recipe on King Arthur Baking for cinnamon swirl bread that used an egg wash to adhere the cinnamon swirl and thought I would try it with this recipe I love. I’ve made it about 4,875 times in the last few months and can vouch it is surely delicious and turns out amazing every time!
Adding that egg wash really seams to help the cinnamon sugar stay put and minimize separation of the layers.
This recipe makes 2 loaves and while you could scale down by half for one loaf I’ve never had an issue with both being used! It makes for a wonderful gift if 2 is too much or you can slice and freeze one and toast or make french toasts straight from the freezer.
Sourdough Cinnamon Swirl Bread
Ingredients
- 300 grams sourdough starter, active or “fed”
- 1 1/2 cups warm buttermilk (or warm water)
- 2 Tablespoons honey
- 2 teaspoons instant yeast
- 2 teaspoons salt (I like using fine sea salt for breads)
- 4 Tablespoons unsalted butter, melted (or olive oil)
- 625 grams all purpose flour (about 5 cups)
For Filling:
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 4 teaspoons flour
- 1 egg beaten with 1 Tablespoon water
Instructions
- Place all ingredients in the bowl of a stand mixer (starting with buttermilk and sourdough starter to aid mixing).
- Using a dough hook, mix until combined and then continue to mix on low to medium for 8-10 minutes to knead.
- Dough should be soft and tacky but not overly sticky. Add additional flour a couple tablespoons at a time as needed.
- Place dough in a lightly greased container and cover. Rise in a warm spot for 1 1/2 to 2 hours or until doubled in size. You’ll know it’s ready when you poke it with your finger and it doesn’t bounce back.
- Combine the sugar, cinnamon and flour for the filling and set aside.
- Lightly grease 2 loaf pans and set aside.
- Divide into 2 equal pieces and stretch or roll each out to a long rectangle, about 8 inches by 18 inches long. Brush with the egg wash and sprinkle each with the cinnamon sugar mixture, leaving a 1 inch border on all sides.
- Gently roll into a snug log starting with a short end. I like to tuck the ends in as I roll. Pinch the seam closed and place each log into a loaf pan and allow to raise for approximately 1 hour or until dough becomes a little higher than the pan.
- Bake at 375 degrees for approx. 35 minutes or until bread temperature is 190 degrees.
- Immediately remove from pans and cool loaves on a wire rack.
