This cinnamon bread was on my list for long time, now i am regretting that i haven’t tried to bake it earlier. It is perfect for breakfast, it remains soft for a couple of days and it is so delicious when lightly toasted with some butter or cream cheese on top.
Ingredients
Sourdough Starter
- 7g sourdough starter
- 35g water
- 35g bread flour
Dough
- 300g bread flour (100%)
- 150g milk (50%)
- 1 large egg
- 30g sugar(10%)
- 50g soft butter (16.6%)
- 60g starter (20%)
- 6g salt (2%)
- 0.5 g dry yeast (optional, to reduce sourness)
Cinnamon Filling
- 2 teaspoons cinnamon
- 4 tbs sugar
- 1 tsp all purpose flour
- 1 egg mixed with water, for using to stick the filling to the dough.
Directions
Day 1
Starter
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
Day 2
Dough
- 8 am mix milk, egg, sugar, sourdough starter (60g on its peak, use the rest for future feedings), add all the flour, let it autolyse for 1 hour.
- During the autolyse process the flour becomes fully hydrated. This activates gluten development.
- 9 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt, mix for a couple more minutes. The dough should come up together.
- Add soft butter, mix for 10-15 more minutes until the dough is well incorporated and comes up together.
- Perform a windowpane test. Wet your hands and stretch the dough. You should be able to stretch it very thin, that’s a sign of a well developed gluten, and that your final product will have a soft and light structure.
- Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 1 pm transfer the dough to the fridge for cold fermentation for 6-8 hours
- 9 pm Remove the dough from the fridge.
- Prepare the cinnamon filling by mixing all the dry ingredients together.
- Shape the dough as a rectangle, the smaller side of it should be the same width as your baking/loaf pan.
- Spread egg wash all over the dough, then evenly spread the cinnamon filling.
- Roll the dough into a log, try to roll it tight.
- Place the loaf into a lined baking pan.
- Let it proof overnight at 68-72F/ 20-22C
- Next morning it should double or more in volume.
- Preheat the oven 375F
- Bake it for 30-35 min until golden brown.
- Remove it from the oven, spread melted butter on top.
- Let it cool down.
Enjoy your cinnamon swirl bread!
Awesome
I am just baking my loaf now and it smells amazing! Really easy to follow recipe, Thank you! I can’t wait to taste it 🙂
Thank you so much for your feedback. Really appreciate it 🙏
Hi Natasha!
Any tips on how to check if its cooked properly on the inside? And also would you recommend covering it while it bakes so to ensure it doesn’t burn?
Thanks!
Usually, I’m checking readiness just by the color.
Also if top burning too fast, cover it with foil.
My Christmas morning bake. I think this is the best bread I’ve tried so far. Delicious and thank you for your wonderful recipes. Merry Christmas.
Karen, thank you so much for your feedback 🙏
Can I make this using 100% whole wheat or maybe 50% instead and if yes should I follow the same process and will the water proportion change??
Thank you ..
Hi!
Please stay updated, I will post recipe of soft whole wheat sandwich loaf very soon.
Thank you so much!!
🙏
I love all your recipes. I am making this one today, I can’t wait to try it!😋
Thank you!🌹
Thank you so much 🙏
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