Sourdough Cinnamon Swirl Bread

Soft, flavorful, and perfect for slicing, this loaf is made in a sandwich-style pan—no boules or bannetons needed here. Just a cozy swirl of cinnamon sugar in every bite, making it the perfect loaf for toasting, snacking, or turning into the best French toast ever.

This recipe uses sourdough starter only—no added commercial yeast—and is a great next step for beginners who’ve already made a few loaves and want to try something a little more fun.

Why you’ll love this recipe

• It’s cinnamon roll-adjacent—but easier. All the cozy, swirled goodness in a loaf that’s simpler to shape and bake.
• Uses only your sourdough starter. No extra yeast here—just the natural fermentation of your bubbly best friend.
• Perfect for toast, snacks, or French toast. This bread transforms every bite into a sweet, tangy treat.

If you love adding a little something extra to your sourdough bakes, there’s a whole world of flavored loaves waiting for you. Try my rich and tender Chocolate Sourdough Bread—perfect for snacking or slathered with nut butter—or go for something fruity and bright like Strawberry Sourdough Bread made with real berries for bold flavor. For something deeply savory, Roasted Garlic Sourdough Bread is always a winner, and my Rosemary Sourdough Bread brings cozy, herbaceous vibes to any meal. These recipes are all about playing with flavor while keeping the sourdough process approachable and fun.

How to make a cinnamon swirl sourdough loaf

This recipe follows the same rhythm as many of your favorite sourdough loaves—mix, ferment, shape, proof, bake—but with a sweet little surprise inside. For the full set of directions, please scroll down to the recipe card below. Here is a brief overview.

Step One: Mix the dough:

Combine your active sourdough starter, flour, honey, milk, egg, and soft butter in the bowl of a stand mixer. Mix until shaggy, cover, and let rest for 30 minutes. Then mix in the salt and knead until smooth and soft.

Step Two: Bulk fermentation:

Transfer the dough to an oiled bowl, cover, and let it rise in a warm place for about 3–4 hours, or until doubled.

Step Three: Shape the loaf:

Roll the dough into a rectangle that’s the same width as your loaf pan. Sprinkle generously with a cinnamon sugar mixture (and raisins, if using), then roll it up tightly like a jelly roll. Pinch the seam and tuck the ends under, then place seam-side down in a greased loaf pan.

Step Four: Final proofing:

Cover and let it rise again for 3–4 hours, until the dough crowns 1–2 inches above the pan. You can also cold-proof the loaf overnight in the fridge—just be sure to let it come to room temp before baking.

Step Five: Bake the bread:

Preheat your oven to 350°F. Bake the loaf for 40–50 minutes until golden brown and the internal temp reaches 200°F. Let cool 10–15 minutes in the pan, then finish cooling on a wire rack.

Baker’s Schedule

Here’s a sample timeline to help you plan your bake:

• Mixing Dough: 40 minutes
• Bulk Fermentation: 3–4 hours
• Shaping: 15 minutes
• Final Proofing: 3–4 hours (or overnight in fridge)
• Baking: 40–50 minutes
• Cooling: 1 hour

Remember—watch the dough, not the clock! Your proofing times may vary depending on the temperature of your kitchen.

A note about gaps in the swirl

Sometimes, you might notice little air pockets or gaps between the swirl and the bread. That’s totally normal! Because this loaf isn’t scored before baking, the steam created during the bake needs to escape somewhere. Don’t stress—those little gaps are just part of the homemade charm.

Serving ideas

This cinnamon swirl sourdough loaf is delicious sliced and eaten as-is, but it’s especially magical when toasted and slathered with butter or jam. Use it to make French toast for a weekend breakfast that feels like a special occasion—or pair it with chili for a sweet-savory Midwest-style dinner.

Storage tips

Store your cooled loaf at room temperature wrapped in a kitchen towel or bread bag. You can also rest it sliced-side down on a wooden cutting board. Avoid storing it in the fridge—it’ll dry out too quickly.