This Cinnamon Bread Recipe is made with a sourdough starter for a delicious flavor and texture. It also has a cinnamon apple filling that is swirled through the bread! It’s a wonderful bread for breakfast, brunch, or a special holiday morning.
This sourdough bread combines three things I love: cinnamon sugar, apple, and a delicious sourdough flavor. I also love it because it’s a great way to use up sourdough starter.
I used my Easy Sourdough Starter with Yeast, it rises faster and easier and it stills gives that delicious sourdough taste.
With some sourdough starter on hand, this cinnamon bread is easy to make. It just takes some time to rise, but the time is worth it. It smells amazing while it’s baking – the scent of apple and cinnamon is about the best thing ever in the morning.
You can slice and serve this bread as is or toast it. It also makes the best French toast! I love this sourdough cinnamon bread for a weekend breakfast or brunch, but it’s also great for holidays. Who can resist homemade bread? Everyone will want to try a slice.
Table of Contents
For the Bread
- Sourdough starter
- All purpose flour
- Large egg yolk
- Softened salted butter
- Lukewarm water
For the Filling
- Granulated sugar
- Brown sugar
- Softened butter
- Ground cinnamon
- Grated Granny Smith apple
How to Make Cinnamon Bread with Sourdough Starter
Mix the sourdough starter and water in a large bowl. Add the flour, sugar, salt, egg yolk, and butter.
Mix until the dough is soft and compact.
Transfer the dough to a greased bowl and leave it in a draft-free warm place to rise until it’s doubled in size.
For the filling, mix both kinds of sugar and butter to create a soft spread.
Once the dough has doubled in size, flatten it on a lightly floured surface. Shape it into a rectangle and then spread the butter mixture over the top.
Sprinkle the grated apple over the top and then roll up the dough like a jelly roll.
Place the roll seam-side down in a prepared loaf pan and cover it. Let the dough rise for one to two hours or until it’s doubled in size.
Brush the roll with milk and bake it for about 30 minutes at 350°F. The cinnamon swirl bread is done when the internal temperature is 190°F.
Turn the bread out of the pan and place it on a wire rack to cool. Once it’s completely cooled, it’s ready to serve.
Once the bread is cooled, it will keep at room temperature for a few days. Wrap it with plastic wrap to keep it fresh. You can also freeze it in an airtight container for several months.
Tips for the Best Cinnamon Bread
When you mix the dough, don’t overwork it. The more you mix it, the more the gluten will develop in the flour which will make the bread tougher. You only need to mix until the dough comes together and has a soft texture.
When you flatten the dough, do this gently. You can use your hands to flatten and shape it into a rectangle. You don’t need to use a rolling pin.
If you don’t like apple, you can omit it and just do the cinnamon-sugar mixture for the filling.
You can use the leftovers to make cinnamon swirl French toast!
Are you craving a slice of cinnamon swirl bread yet? Give it a try, and I know you will love this homemade cinnamon bread. Enjoy!
More Bread Recipes
Homemade Cinnamon Swirl Bread
For the Dough
- ⅓ cup sourdough starter
- 2 cups all purpose flour
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 egg yolk
- 3 ¼ tablespoons salted butter (soft)
- 5-7 tablespoons lukewarm water
For the Filling
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup butter (soft)
- ¾ tablespoons cinnamon
- 1 apple grated (Granny Smith)
- In a large bowl mix together the sourdough starter and water. Add the remaining ingredients and mix to form a soft, compact dough.
- Place the dough in a greased bowl and let it rise for about 2 hours or until doubled in size.
- Gently flatten the dough on a lightly floured flat surface into a ……… rectangle. Spread with the paste and top with the grated apple. Roll up starting from the short end. Place in a lightly greased and floured 9 inch loaf pan. Cover and let rise in a warm draft free area for 1-2 hours or until doubled.
FOR THE FILLING
- In a medium bowl mix together the sugars and cinnamon, then add the soft butter to create a paste.
- Pre-heat the oven to 350F (180C). Brush the loaf with milk and bake for about 30-35 minutes or until golden on top. The internal temperature of the bread should be 190F. If it starts browning too much, cover it with foil.
- Remove the bread from the pan and transfer to a wire rack to cool completely. Brush the bread with melted butter if desired. Enjoy!