Sourdough Cinnamon Swirl Bread

Total Time
3hrs 30mins
Prep 3 hrs
Cook 30 mins

My favorite sourdough bread. I make this 2 or 3 times a month.

Ingredients Nutrition


  1. Put ingredients into bread machine in the order in which they are listed.
  2. Run through the dough cycle but remove dough before it rests to rise.
  3. Roll out dough on lightly floured surface into a rectangle.
  4. Spread with softened or melted butter and sprinkle with sugar and a very generous amount of cinnamon.
  5. Roll up tightly, as for cinnamon rolls.
  6. Moisten edge with water and seal.
  7. Place in greased pan (s), cover and let rise until double.
  8. Be patient, as rising time is totally dependent on your starter and how active it is.
  9. Uncover and bake at 350 degrees F for 25 to 30 minutes, or until golden brown.
  10. Brush tops with butter.
  11. Remove from pan and cool on rack.
  12. Note: You can make this into one large loaf, or several mini loaves.


Most Helpful

This bread was great and I will be making it again. I spread butter and sprinkled cinnemon but forgot the sugar. It was still good. I used good bubbly starter and yet it still took 5 hours to rise with most of the rise coming in the last hour. Next time I will roll it tighter and not forget the sugar. We love this as toast even when just baked.

Arnboat January 30, 2009

I am a well seasoned baker, having owned my own bakery before I retired. I tried to make this bread today, with no success, threrefore~no stars. I followed the recipe exactly as written, using my very active 4 year old Alaskan Sourdough Starter. I got the bread into the pans and it never did rise. After waiting more than 5 hours, I finally decided to throw it out. WHAT A WAIST OF MY TIME and Quality Ingredients.

pattywalnuts March 09, 2013

Just took loaf out of oven. Made a large loaf (baked for 45-50 minutes), baked perfectly. Husband and son both agreed, best cinnamon bread I've made. My son claims it tasted like a cinnabon. I thought the crust was excellent, light and crunchy. The crumb was tender, and the sour was not too overpowering. I think this recipe is a keeper!

Sourdoe July 04, 2011

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