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
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.