Easy Cinnamon Swirl Sourdough Bread

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Cinnamon Swirl Sourdough Bread is soft, fluffy, and infused with a sweet cinnamon sugar mixture. It tastes just like the bread we grew up eating, but is made with just a handful of simple ingredients!

Once we learned how to create a stable sourdough starter, we never looked back! Now, we use the discard nearly every week in recipes like our sourdough sandwich bread and this sourdough cinnamon swirl bread. Not only does it prevent waste, but it’s super cost-effective, tastes even better than store-bought loaves, and is fun to make. Serve it warm with a smear of butter, and prepare to fall in love.

Cinnamon swirl sourdough bread slices next to loaf on a wooden cutting board.

Table of Contents

Ingredients You’ll Need

Please be sure to scroll down to the recipe card below for the complete details!

Labeled ingredients for cinnamon sourdough sandwich bread on a white marble countertop.

Warm Water – Use warm water that is between 100°F and 115°F (38°C and 46°C) to activate the yeast. Any warmer or colder, and it likely won’t work!
Honey – This adds just a subtle touch of sweetness without the need for refined sugar.
Active Dry Yeast – This is key to creating the soft, fluffy loaf.
All-Purpose Flour – We haven’t tested this recipe with a 1:1 all-purpose flour, and can’t guarantee your results if you do.
Sourdough Discard – Take a look at our post on how to make a sourdough starter to achieve a stable starter and discard.
Softened Butter – Use a plant-based butter if you need to keep this sourdough sandwich bread recipe dairy-free.
Salt – Don’t skip this! Without it, the flavor of your bread will fall a little flat.
Sugar – Granulated sugar sweetens the cinnamon mixture. We’ve also tested monk fruit sweetener to keep the bread low in sugar, and it works just as well.
Cinnamon – Ground cinnamon adds warmth and creates the classic flavor you know and love.

How to Make Cinnamon Swirl Sourdough Bread

Bubbly yeast in water and honey in a metal bowl.

Activate the yeast. Whisk the warm water, honey, and yeast in the bowl of a stand mixer, and set it aside until it begins to bubble.

Flour, sourdough discard, butter, and salt in a metal stand mixer bowl.

2. Mix. Add the flour, sourdough discard, butter, and salt, and use a dough hook to mix on low speed. Stop and scrape down the sides of the bowl as needed! Then, continue to knead until the dough is well combined and smooth. Transfer the bread dough to a clean work surface.

Sourdough in a greased metal stand mixer bowl.

3. Proof. Grease a bowl with cooking spray, and add the dough. Then, cover the bowl with a damp towel, and set the dough aside until it doubles in size.

Cinnamon sugar in a bowl with a spoon over bread dough rolled flat.

4. Prep the cinnamon swirl. Mix the cinnamon and sugar in a small bowl.

Cinnamon and sugar on sourdough rolled into a log.

5. Layer. Use a rolling pin to roll the dough into a flat rectangle. Spray the bread dough with cooking spray, and sprinkle a thick layer of the cinnamon sugar mixture on top, leaving a border around the edges of the bread.

Rolled up sourdough bread log in a metal pan.

6. Shape and proof. Roll the bread, and transfer it to a greased loaf pan seam side down. Cover the bread with a dry towel, and let it double in size again.

Cinnamon sugar sprinkled over proofed sourdough in a 9x5 loaf pan.

7. Bake. Sprinkle the top of the loaf with the remaining cinnamon sugar mixture, and bake until the bread is golden brown on top and the center reaches an internal temperature of 190°F. Cover the bread with foil in the last ten minutes of baking to prevent the top of the dough from burning!

Golden brown cinnamon sourdough sandwich loaf in a metal 9x5 pan.

8. Cool. Let the bread cool in the pan, and transfer it to a wire rack to cool completely before slicing and serving.

Softened butter on two cinnamon swirl sourdough bread slices on a white plate.

Our Top Tips & Tricks

Don’t Over-Roll the Dough – Keep the rectangle no longer than 20 inches before sprinkling on the cinnamon sugar. If it’s too long, you’ll end up with too many thin swirls, and the loaf can separate when slicing.
Seal the Seam Well – Pinch the seam and tuck the ends under before placing the dough seam-side down in the loaf pan. This prevents the swirl from unraveling during baking.
Prevent Sugar Leakage – If you notice sugar leaking out of your loaves, you can mix 1–2 teaspoons of flour into the cinnamon sugar mixture. It helps the filling stay in place and keeps the swirl neat.
Cover to Avoid Over-Browning – Check your loaf around the 30-minute mark. If the top is browning too quickly, cover it loosely with foil for the last 10 minutes of baking.
Cool Completely Before Slicing – As tempting as it is to cut into the loaf while it’s warm, wait at least 2–3 hours. This helps the crumb set and keeps your slices fluffy instead of gummy.
Freeze for Later – If you won’t finish the loaf in a few days, slice it in half or into individual pieces, wrap tightly, and freeze. Let it thaw at room temperature overnight for the best texture.

Common Questions

How should I serve sourdough cinnamon swirl bread?

This bread is great on its own or topped with butter, jam, or nut butter. We love it as a snack or with breakfasts like our turkey sausage egg casserole, egg muffins, or Parmesan bacon frittata.

Or, use it to make delicious French toast!

Can I add mix-ins?

Sure! Fold them into the batter, or sprinkle them over the cinnamon sugar mixture. Options like raisins, chopped walnuts, or chopped pecans all taste great.

Cinnamon swirl sourdough bread slices sitting atop eachother.

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Did you enjoy this Cinnamon Swirl Sourdough Bread? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!