Sourdough Cinnamon Swirl Bread
A deliciously moist bread filled with swirls of rich, buttery brown sugar and cinnamon!
Ingredients
Bread Batter
- ½ cup sourdough starter active and bubbly
- ½ cup warm water
- ¼ cup butter melted
- ¾ cup honey or cane sugar
- 1 tsp salt
- 1 tsp baking powder
- 2 cups all-purpose flour
Filling
- ½ cup butter melted
- 1 ½ cup brown sugar or brown coconut sugar
- 1 tbsp all-purpose flour
- 2 tsp cinnamon
Instructions
- Combine sourdough starter and warm water. Allow starter to dissolve in the water for 5-10 minutes.
- Combine all bread batter ingredients into the bowl of a stand mixer or add one at a time by hand. Mix until all the ingredients form a thick, wet batter. (You want a more battery constancy, not doughy.)
- OPTIONAL: Allow the dough to ferment in the refrigerator overnight or for 8-12 hours. (See the section in the blog post about the benefits of sourdough and fermenting.) This step is completely optional. If you do not wish to ferment the dough skip this step.
- Place batter in a well greased bread pan. Preheat oven to 350℉.
- Mix butter, brown sugar, flour, and cinnamon in a small bowl or in the bowl of the stand mixer. Texture should be thick and sugary. You may need to add 1-2 tbsp more of sugar to get the right thickness.
- Pour the sugar mixture straight into the center of the pan of bread batter so that you have a long line all the way through the center.
- Next, take a butter knife and zig/zag as you drag the knife through the batter and sugar mixture. This will create those delicious swirls. Swirl until your heart is content!
- Place into the oven and bake at 350℉ for 35-40 minutes or until top is golden brown. The center of the bread should be cooked through at this point although it will have a somewhat gooey texture because of the buttery swirls. Enjoy topped with cream cheese icing, with ice cream, or simply sliced as is!