Cinnamon rolls meet sourdough bread in this soft, swirled masterpiece! This sourdough cinnamon roll loaf combines the rich flavors of a classic cinnamon roll with the fluffy, tangy goodness of sourdough bread. It’s perfect for breakfast, brunch, or an anytime treat.
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Why You’ll Love This Recipe
- Naturally Leavened – The sourdough starter gives it a light, airy texture.
- Swirls of Cinnamon Goodness – Every bite is packed with warm, gooey cinnamon filling.
- Versatile Treat – Enjoy it plain, glazed, or toasted with butter!
Ingredient
For the Dough:
- 1/2 cup (120g) active sourdough starter
- 3/4 cup (180ml) warm milk
- 1/4 cup (50g) sugar
- 3 tablespoons (45g) butter, melted
- 1 teaspoon salt
- 2 3/4 cups (330g) all-purpose flour
For the Cinnamon Filling:
- 1/3 cup (65g) brown sugar
- 1 1/2 tablespoons ground cinnamon
- 2 tablespoons (30g) butter, softened
For the Optional Glaze:
- 1/2 cup (60g) powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Tools
- Mixing Bowls – For combining ingredients and proofing the dough
- Measuring Cups & Spoons – Ensures accurate ingredient amounts
- Kitchen Scale – Recommended for precise measurements.
- Wooden Spoon or Dough Whisk – For mixing the dough.
- Bench Scraper – Helps with dividing and shaping the dough.
- Rolling Pin – To roll out the dough before filling.
- 9×5-inch Loaf Pan – For baking the cinnamon roll loaf.
- Parchment Paper – Prevents sticking and makes for easy removal.
- Pastry Brush – For spreading melted butter or glaze.
- Cooling Rack – To cool the loaf after baking.
Step-by-Step Instructions
1. Prepare the Dough
In a large bowl, mix sourdough starter, warm milk, sugar, and melted butter. Gradually add flour and salt, mixing until a shaggy dough forms. Knead for about 8-10 minutes until smooth and elastic. Cover and let rise at room temperature for 6-8 hours (or overnight in the fridge for deeper flavor).
2. Roll and Fill
On a floured surface, roll the dough into a rectangle (about 12×18 inches). Spread the softened butter over the dough, then sprinkle with brown sugar and cinnamon. Roll tightly from the short side to create a log.
3. Shape and Second Rise
Slice the log in half lengthwise to expose the swirls. Twist the two halves together and place them in a greased loaf pan. Cover and let rise for another 1-2 hours until puffy.
4. Bake to Perfection
Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and fragrant. Allow to cool slightly before glazing.
5. Add the Glaze (Optional)
Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the loaf while still slightly warm.
Serving & Storing
This loaf is best enjoyed fresh but can be stored in an airtight container for up to 3 days. Toast slices and add butter for an extra indulgent treat!
Customize Your Loaf!
- Add Nuts – Sprinkle chopped pecans or walnuts into the filling.
- Go Fruity – Add raisins or chopped apples for extra texture.
- Extra Indulgent – Spread cream cheese frosting instead of glaze.
Final Thoughts
This sourdough cinnamon roll loaf is the perfect fusion of tangy sourdough and sweet cinnamon goodness. Whether you serve it for breakfast or dessert, it’s guaranteed to impress. Try it out and let me know how it turns out!