• Sourdough Cinnamon Swirl


Sourdough Cinnamon Swirl

By Bread Festival Bakers

From Bridget Clawson, Bread Festival 2019I began making this recipe in 2014, and it's been a family favorite ever since! This recipe is adapted from the Tartine cookbook by Chad Robertson. It's the Country Sourdough recipe, and I added the sugar and cinnamon. Makes 2 large round loaves.


  • 150 grams leaven
  • 700 grams warm water
  • 800 grams white flour
  • 200 grams whole wheat flour
  • 25 grams sea salt
  • 50 grams water
  • Cinnamon
  • 1/4 – 1/2 cup brown sugar


Mix leaven, 700 grams warm water and flours together and let sit to allow flour to soak up the water. With wet hands squeeze salt and remaining water into the dough. Let rest for 20 minutes. Lift and turn dough in bowl then let rest again. Cover and put in the refrigerator overnight.

The next morning, take out dough to allow it to warm up. Turn the dough occassionally to help it warm up. Prepare baskets with flour. Divide dough into 2 rounds. Flour counter surface and flatten out the rounds to form a rugged rectangle. Sprinkle surface with cinnamon and about 1/8 -1/4 cup brown sugar each. Starting at one end, roll up the dough, pulling in the sides to make a secure roll and pinch folds together (to hold in the sugar as it bakes).

Lay the roll in a floured basket and let rest while preheating pot in the 500 degree oven. If you want to wait and bake the roll later just put the dough in the fridge until you are ready to bake. I wouldn’t suggest overnight because the sugars will break down the sourdough rather quickly. Experiment with what works for your family. I use parchment paper to line my pot because the sugar makes a mess in the pan.

To bake, use stoneware or Dutch oven with lid preheated to 500 degrees. Carefully place dough round into hot pot fold side down. Cover and bake 20 minutes. Reduce temperature to 450 degrees and carefully remove lid and bake for 20 minutes more, or until crust is golden brown. Cool on rack for an hour then slice. Enjoy!

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