Description

A sweet twist on traditional sourdough, this loaf features a buttery cinnamon sugar swirl baked into a soft, tangy crumb—perfect for breakfast, brunch, or a cozy snack.

Ingredients

1 cup active sourdough starter
3 cups all-purpose flour
1 cup water
1¼ tsp salt
3 tbsp unsalted butter, melted (plus more for greasing)
1/3 cup granulated sugar
1 tbsp ground cinnamon

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Instructions

Mix sourdough starter, flour, water, and salt in a large bowl until a tacky dough forms. Cover and let rest for 30 minutes (autolyse).
Perform stretch-and-folds every 30 minutes over a 2-3 hour bulk fermentation period. Let dough rise in a warm place until puffed and slightly elastic.
Roll dough out into a large rectangle on a floured surface. Brush with melted butter and sprinkle evenly with cinnamon sugar mixture (combine granulated sugar and cinnamon).
Roll dough into a loaf, tuck seam tightly, and place into a greased loaf pan or proofing basket. Let rise for 1-2 hours until slightly puffy.
Preheat oven to 375°F (190°C). Bake loaf for 35–40 minutes or until golden brown and hollow-sounding when tapped.
Cool on a wire rack. Slice and serve as-is, or garnish with powdered sugar or glaze.

Notes

Dust with powdered sugar or drizzle with vanilla glaze for a sweet finish.
For added crunch, sprinkle toasted nuts or pearl sugar on top after baking.
Makes amazing French toast or bread pudding.
Store at room temperature up to 3 days or freeze slices for later.