Sourdough Cinnamon Swirl Sandwich Bread Loaf (Easy)

Last Updated on July 25, 2026 by Jamie Saechao

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In this easy sourdough cinnamon swirl sandwich bread loaf I combine my soft, fluffy sandwich bread with a swirl of sweet, cinnamon and sugar.

The result is a warm, cozy sourdough bread that is slightly sweet and perfect for toast, snacking, or peanut butter sandwiches!

This easy recipe features just a few simple ingredients: active sourdough starter, bread flour, warm water, and a cinnamon sugar mixture.  Add in vanilla extract if you like to this no-knead recipe. 

After bulk ferment, the dough is rolled out into a rectangle and the cinnamon swirl mixture applied- I give you plenty of tips to ensure that the cinnamon does not leak out during the bake. 

The resultant golden brown loaf has a tender and springy crumb- with a beautiful cinnamon swirl peaking from within!

This is a same day recipe, and I give you all the tips you need for turning it into a longer overnight ferment if you desire.  Let’s get started!

Learn how to make a sourdough starter here, if you don’t have one.  And find my viral sandwich bread recipe, whole wheat sourdough sandwich bread recipe, and enriched sandwich bread here!

Why You’ll Love It

• This sourdough cinnamon swirl bread is quick and easy to make-the instructions are simple and I give step by step photos for beginners!
• I formulated this sandwich bread to bulk ferment in one day- but you can easily turn it into an overnight ferment if you desire.
• No stretch and fold needed- you simply mix up the dough, roll it into a ball, and let it ferment!

Hi friends! This recipe was photographed, tested, and written by me- a real home baker and human! You can learn more about my story here.

Ingredients

Bread dough ingredients:

• 100 grams active starter (feed your sourdough 4-8 hours before making this recipe – you’ll want to be nice and bubbly). 
• 300 grams lukewarm water, about 95 degrees F (1 and 1/4 cups)
• 15 grams olive oil or avocado oil (plus more for coating the pan)
• 14 grams sugar (1 tablespoon)
• 400 grams bread flour (3 1/3 cups)
• 100 grams all-purpose flour (3/4 cups)
• 12 grams salt (2 teaspoons)
• 1.5 tsp vanilla extract (optional)

Cinnamon swirl ingredients:

• 3 tbsp brown sugar (light or dark brown sugar works)
• 2 tbsp cinnamon
• 1.5 tbsp bread flour (prevents the mixture from over liquefying when baking)
• 1 egg for a light wash on the dough
• 1 tbsp water

I highly recommend using a scale to weigh your ingredients.  I use a 9×5 pan to bake this bread in. 

How To Make Sourdough Cinnamon Bread

Make dough: 

Add the water and active sourdough starter to a mixing bowl. Whisk well. Then add the bread flour, flour, sugar, vanilla extract (if using) and salt. Mix all ingredients until the dough forms a loose, shaggy ball. You can use a spatula or wet hands.  No kneading needed! 😉 

Cover and let the dough rest for one hour.

Long ferment:

Shape the dough into a ball by rolling it together. There is no need to stretch and fold or knead the bread. Let the dough bulk ferment for 4 to 6 hours or until just doubled in size. You should see a few bubbles in the dough and it should pull away easily from the bowl. 

The time it will take for the bulk rise will heavily depend on your home’s temperature (see notes).

I like to keep the room temperature a bit warmer for this recipe to speed up the bulk ferment, around 75-77 degrees F.  

How To Shape Sourdough Cinnamon Swirl Bread

Grease a 9×5 loaf pan.

Lightly flour your work surface before beginning. Use a rolling pin to roll the dough out into the shape of a rectangle, gently popping any bubbles as you go.  Brush the top of the dough with the egg water wash. 

Sprinkle the cinnamon sugar mixture over the dough, within 1/4 inch to 1/2 inch of the edges. 

Tightly roll the dough up, pinching in the sides of the dough slightly as you go (this helps to prevent the cinnamon sugar from leaking out).  For a tight swirl, pull the dough back towards you as your roll. Pinch the top edge firmly to seal it. 

Place the dough into a greased 9×5 loaf pan, seam-side down.  Cover with a damp tea towel or plastic wrap and let rest until the dough almost reaches the top of the pan, 2-4 hours (temperature dependent). 

Bake at 400 degrees F for 40 minutes or until the crust is golden brown.  Brush the top of the loaf with butter as soon as it comes out for a soft, buttery crust. 

Transfer bread to a cooling rack for one hour, slice and enjoy!

How To Overnight Ferment Sourdough Cinnamon Bread

If you’d like to create this recipe but turn it into a longer ferment, simply reduce the amount of starter to 60 grams and bulk ferment at a temperature of 72 degrees.  You can follow the steps in my simple sourdough sandwich loaf, then add the cinnamon sugar mixture before the second ferment.

Tips

• Add the cinnamon sugar filling all the way to the bottom of the dough, leaving a gap on the side edges and top. The bottom portion will become the center of the cinnamon swirl.
• Make sure to tuck the sides of the dough in as you roll to ensure the cinnamon sugar does not leak out. 
• Do not over ferment this dough, make sure to bake when the dough just reaches the rim of the pan.
• If you need to pause the process, simply put your dough in the fridge after either ferment, then take it out when you are ready to bake. 
• Don’t skip the flour in the cinnamon sugar mixture- this helps prevent leakage of the cinnamon during baking.

Storage

• To keep the bread soft, store in a paper or linen bag at room temperature for 2-4 days. 
• To freeze, slice the bread and store in a freezer bag. Separate each slice with parchment paper for easy removal.