Brown Sugar Cinnamon Swirl Sourdough Bread is where old-world fermentation meets cozy, bakery-style comfort. This loaf combines the tangy depth of sourdough with a rich ribbon of cinnamon and brown sugar, all baked to perfection in a Dutch oven. From the crackling crust to the soft, aromatic crumb, every slice feels intentional and rewarding.
Right from the first 10% of this article, it’s important to say this clearly: Brown Sugar Cinnamon Swirl Sourdough Bread isn’t just another sweet bread. It’s a naturally leavened artisan loaf that balances sweetness, acidity, and texture in a way commercial breads simply can’t. And thanks to the stretch-and-fold method, you don’t need a mixer or advanced skills, just patience and practice.
For those who love experimenting with new textures, this loaf’s structure is similar to my Honey Oat Sourdough Bread Recipe, but with the comforting flavor of spiced sugar. If you enjoy a more muffin-like sweetness, try my Sourdough Cinnamon Muffins, they’re perfect companions to your morning coffee.
Table of Contents
Why This Sourdough Bread Is So Special
The Role of Brown Sugar in Flavor Development
Brown sugar does more than sweeten. It adds moisture, depth, and subtle molasses notes that caramelize beautifully during baking. In sourdough, brown sugar softens the acidity and rounds out the flavor profile, making the bread approachable even for those new to sourdough.
Cinnamon Swirl: Aroma, Taste, and Texture
Cinnamon releases volatile oils during baking, filling your kitchen with a warm, nostalgic aroma. When layered correctly, the swirl creates visual drama and pockets of sweetness without collapsing the crumb. The contrast between tangy dough and sweet spice is what makes Brown Sugar Cinnamon Swirl Sourdough Bread unforgettable.
If you’re short on time, try the quicker Quick Sourdough Discard Cinnamon Bread recipe, it offers a similar cinnamon sweetness with less fermentation time.
Understanding the Stretch-and-Fold Method
Why Stretch-and-Fold Beats Kneading
Traditional kneading can overwork sourdough dough. Stretch-and-fold, on the other hand, gently builds gluten over time. This method preserves gas bubbles, improves dough strength, and creates an open, tender crumb, especially important for enriched sourdoughs like this one.
You’ll perform a series of folds during bulk fermentation, usually every 30 minutes. It’s simple, forgiving, and perfect for home bakers.
Ingredients Breakdown and Their Purpose
| Ingredient | Purpose |
|---|---|
| Bread Flour | Provides structure and chew |
| Active Sourdough Starter | Natural leavening and flavor |
| Water | Hydration and gluten development |
| Salt | Strengthens gluten, enhances flavor |
| Brown Sugar | Sweetness and moisture |
| Cinnamon | Aroma and warmth |
Flour Selection for the Best Crumb
Bread flour is ideal here due to its higher protein content. It supports the added weight of the cinnamon swirl without collapsing.
Cinnamon Sugar Swirl Ratio
A balanced mix is key: too much sugar causes leaking and gumminess. Aim for moderation to keep clean layers and even baking.
| Ingredient | Substitute Option |
|---|---|
| Brown Sugar | Light or Dark Brown Sugar for stronger molasses flavor |
| Cinnamon | Pumpkin Pie Spice or Cardamom |
Step-by-Step Baking Process
Mixing and Autolyse
Combine flour and water first and rest for 30-45 minutes. This hydrates the flour and jumpstarts gluten formation. Then mix in starter and salt.
Bulk Fermentation
Over 4-5 hours, perform 3-4 stretch-and-folds. The dough should rise about 40-50% and feel airy yet strong.
If you’re experimenting with hydration or flour ratios, the Sourdough Buttermilk Bread Recipe on my site breaks down the importance of balancing wet and dry ingredients to maintain structure while achieving a tender crumb.
Shaping with Cinnamon Swirl
Roll the dough gently into a rectangle, sprinkle evenly with brown sugar and cinnamon, then roll tightly. Seal the seam well to prevent gaps.
I love adding a sprinkle of cinnamon sugar on top just before baking for a caramelized glaze. For a more festive touch, you can adapt this same method using fruit zest or nuts like in my Cranberry Orange Sourdough Bread Recipe. The tart cranberries and bright citrus make an amazing variation for the holidays.
| Temperature (°F) | Approx. Fermentation Time | Resulting Texture |
|---|---|---|
| 65°F (Cool) | 6-7 hours | Tight crumb, milder flavor |
| 75°F (Ideal) | 4-5 hours | Open crumb, balanced tang |
| 80°F (Warm) | 3-4 hours | Looser structure, stronger sourness |
Baking in a Dutch Oven (Temperature and Steam Control)
Preheat your Dutch oven to 475°F (245°C). Bake covered for 25 minutes, then uncover and bake another 20-25 minutes until deeply golden. Steam from the lid ensures oven spring and a glossy crust.
Troubleshooting Common Issues
- Swirl leaking out: Too much sugar or loose shaping
- Dense crumb: Under-fermentation
- Burnt bottom: Add a baking sheet under the Dutch oven
Storage, Freezing, Creative Variations and Serving Ideas
Serving Ideas
- Serve slightly warm with soft butter or cream cheese so it melts into the swirl.
- Pair with honey, jam, or maple syrup for a cozy breakfast option.
- Layer with mascarpone and berries for a brunch-worthy dessert.
- Use thick slices for French toast, the cinnamon sugar caramelizes beautifully.
- Pair with Lemon Blueberry Sourdough Bread for a bright citrus contrast.
- Enjoy with a hot latte or cappuccino to highlight the nutty sourdough flavor.
- Cube and toast the bread into crunchy bites for yogurt parfaits or ice cream toppings.
- Wrap in parchment paper and twine as a homemade gift for neighbors or friends.
Creative Variations
- Apple Cinnamon Swirl: Add ½ cup diced apples and ¼ cup chopped pecans to the cinnamon filling for an autumn-inspired twist.
- Blueberry Swirl: Fold 2 tablespoons of blueberry compote into the swirl before rolling. Inspired by my Sourdough Discard Blueberry Bread Recipe, this adds a fruity, breakfast-style flavor.
- Banana Brown Sugar Swirl: Replace half the brown sugar in the filling with ¼ cup mashed ripe banana for a naturally sweet and slightly tangier loaf, similar to the Sourdough Banana Bread Recipe.
- Nutty Maple Version: Add 2 tablespoons chopped walnuts or pecans and drizzle 1 tablespoon maple syrup into the filling before rolling.
- Cocoa Cinnamon Swirl: Mix 1 teaspoon cocoa powder into the cinnamon sugar blend for a chocolatey note that enhances the molasses tones of the brown sugar.
Storage Tips
Repurpose stale bread: cube it, bake until crisp, and use as sweet croutons for yogurt, ice cream, or even roasted vegetables.
Let the Brown Sugar Cinnamon Swirl Sourdough Bread cool completely before wrapping to avoid trapping moisture.
Store the loaf in a clean kitchen towel or bread bag at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze individual pieces in airtight bags, reheat in the toaster when ready to serve.
Avoid refrigerating; it dries out the crumb and dulls the flavor.
To refresh stale slices, reheat them in a 350°F oven for 5-7 minutes or toast lightly.
Brown Sugar Cinnamon Swirl Sourdough Bread
Equipment
- Dough scraper
- Bench scraper
- Proofing bowl or banneton
- Parchment paper
- Dutch oven with lid
- Sharp bread knife
Ingredients
- 450 g bread flour
- 300 g water
- 100 g active sourdough starter
- 10 g salt
- 60 g brown sugar
- 2 tablespoons ground cinnamon
Instructions
- Mix flour and water until no dry spots remain, then cover and rest for 30 minutes.
- Add sourdough starter and salt, mixing until fully incorporated.
- Let the dough rest for 30 minutes, then perform the first stretch and fold.
- Repeat stretch and folds every 30 minutes for a total of 3 to 4 sets.
- Allow the dough to bulk ferment until slightly puffy and increased in volume.
- Turn the dough out onto a lightly floured surface and gently stretch into a rectangle. Very lightly brush with melted butter or water (½–1 tsp max)(This helps the swirl adhere without melting) (optional but professional).
- Evenly sprinkle a pre-mixed blend of brown sugar and cinnamon over the dough, leaving a 1-inch border on all sides.
- Lightly press the mixture into the dough with your fingertips to help it adhere.
- Roll the dough tightly into a log, pinch the seam closed, and shape into a round loaf.
- Place seam-side up into a proofing bowl, cover, and rest until slightly risen.
- Preheat oven and Dutch oven to 475°F (245°C).
- Transfer dough onto parchment, score the top, and place into the hot Dutch oven.
- Bake covered for 25 minutes, then uncover and bake for 20 minutes until deep golden brown.
- Remove from oven and cool completely before slicing.
Notes
- Calories: 210
- Carbohydrates: 42 g
- Protein: 6 g
- Fat: 1.5 g
- Sugar: 6 g
- Fiber: 2 g
FAQs
Can I make this bread without a Dutch oven?
Yes, but you’ll need steam in the oven using a tray of hot water.
Is Brown Sugar Cinnamon Swirl Sourdough Bread very sweet?
No, it’s mildly sweet and balanced by sourdough tang.
Why did my swirl disappear?
Overproofing or excessive rolling pressure can blur the layers.
How do you keep the cinnamon swirl from separating in sourdough bread?
Press the roll tightly when shaping and chill the dough briefly before baking. This keeps the butter in the swirl firm, reducing gaps or sugar leaks during baking.
What type of flour works best for sweet sourdough bread?
A mix of bread flour and all-purpose flour creates the perfect balance, strong structure with tender crumb. Avoid using only whole wheat unless you increase hydration.
Brown Sugar Cinnamon Swirl Sourdough Bread baked in a Dutch oven using the stretch-and-fold method is the perfect blend of technique and comfort. It’s approachable, deeply flavorful, and endlessly rewarding. Whether you’re baking for family or refining your artisan skills, this loaf delivers every single time.
Baking should always feel approachable, creative, and comforting. And with this recipe, you’ll not only fill your kitchen with the smell of cinnamon and sugar but also bring a little more warmth to your table.
