The Fresh Loaf

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Sourdough Cinnamon Swirl Bread Recipe

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SourdoLady's picture
SourdoLady

Sourdough Cinnamon Swirl Bread Recipe

I have had numerous requests for my Sourdough Cinnamon Swirl Bread recipe. Here it is, but it is in volume measurements. If someone wants to convert it to grams, be my guest. I'm not good at conversions and this is an old recipe, before everyone was interested in using weights.


CinnSwirl


Sourdough Cinnamon Swirl Bread


2 cups active, bubbly starter


1/2 cup milk


1 tsp. vanilla (optional)


1/4 cup sugar


1/4 cup butter, softened


1 1/2 tsp. salt


1/4 cup instant mashed potato flakes


3 1/2 cups flour (half AP, half bread flour)


Mix and knead the dough. Place in an oiled bowl and cover with plastic. Bulk ferment until about 1 1/2 times the original size. This makes a very soft dough. Roll out dough on floured or Pam sprayed surface into a rectangle about 9 x 18 inches. Spread with soft butter, sprinkle with sugar, and very generously with cinnamon, leaving 1/2" on one of the 9" ends clean for sealing. Roll up as for cinnamon rolls. Try to keep the roll snug as you roll. Place in greased loaf pan. Spray oil top of loaf and cover with plastic. Proof until almost double in size. Bake at 350°F for 30 to 40 minutes, or until done.


I don't frost my loaf because I like to toast my bread and it just melts in the toaster. As an alternative to frosting, I have brushed on an egg white wash and then sprinkled with coarse raw sugar just before baking.

Marni's picture
Marni

I am sooo going to make this!  Probably today!  I'm just fine with volume measurements, and this will be a perfect bedtime treat for my kids.  Thanks.


Marni

Yippee's picture
Yippee

Sourdolady:


What's the % of hydration of your starter?  Thank you. 


Yippee

SourdoLady's picture
SourdoLady

Truely, I don't know. It is like thick batter. If you mix 2 oz. of water with 1/3 cup of flour, that is the consistency. I just dump and eyeball the consistency. I know, it is dumb, but I have a good eye and it always works for me. I am weight conversion challenged! I can follow a recipe in weights, but converting is a whole different issue. That's why I usually don't post recipes. Most of mine are volume and it seems that most people now prefer weights. Good luck with the bread!

Debra Wink's picture
Debra Wink

What a nice looking swirl! Thank you for sharing the recipe :-)


P.S.  There's nothing dumb about a recipe that works for you. That's generous enough, and others can work out weights and hydrations for their own reference, if that's the format they prefer.

Yippee's picture
Yippee

if you made a beautiful loaf like this! You made it look easy because you are an experienced good baker.  I can't 'eyeball'. I need precise instructions, since I'm just a rookie.  Thank you again.


Yippee

Paddyscake's picture
Paddyscake

This wonderful lady's posts 4 years ago was the one that got me going !! Her sourdough starter instructions are in TFL's handbook. This is definitely one to bookmark!


Betty

SourdoLady's picture
SourdoLady

Aw, Paddyscake, thank you for your kindness! I really enjoy helping newbies.

Paddyscake's picture
Paddyscake

Thank goodness you do!


Betty

beejay1's picture
beejay1

Have you ever added any raisins to the swirl?  What about a wheat loaf?  Ever done that? 

SourdoLady's picture
SourdoLady

No, my family are not raisin fans. I have added Craisins but to the dough and not the swirl. I have also added chopped dried apples that I partially re-hydrate before adding them in. I find they hold their shape better than fresh apples do. Never done a wheat loaf, but I'm sure it would be delicious. Really, you can use any bread dough and turn it into a cinnamon swirl loaf. I'm thinking an oatmeal bread would be nice, too.

Marni's picture
Marni

I tried this and it tasted great, but there is a hole throught the middle of the loaf and the layers separated at the filling.  Also, it took all day to rise and even then, it rose less than I expected. I have to admit, I changed a few things, so maybe that's where the problem lies, but any advice is appreciated.


My changes were using margerine and rice milk, and I used some brown sugar along with the white in the filling.  The non-dairy changes have never been a problem for me before.  I also think it was undercooked a bit, maybe that's the whole problem.



Sourdolady, my family enjoyed this, and I will try it again, thanks.


Marni

SourdoLady's picture
SourdoLady

Sorry it didn't turn out for you! I think you are right about it being underdone in the middle. I don't think the changes you made caused it to flop. For faster rising you can cheat and add some commercial yeast. Was your starter really vigorous when you mixed the dough? It shouldn't take all day to rise. Mine never does, but a lot depends on your starter.

simpleann's picture
simpleann

The bread looks so yummy that I have to make bake one. Can I substitute the Instant mashed potatoes flakes with freshly mashed potatoes? If so, do I use the same volume of quarter cup? Thanks.


Rgds, Annie

SourdoLady's picture
SourdoLady

Yes, I'm sure you could sub it but I would use 1/2 cup of fresh potatoes and then you will probably have to add a tad more flour because of the extra moisture in the fresh potatoes. I have never used fresh, so you will have to experiment a bit.

simpleann's picture
simpleann

Thanks, I'll certainly try this recipe and feedback.


Rgds, Annie

JitkaB's picture
JitkaB

I wanted to use up all my sourdough starter before going on vacation and this recipe caught my eye. So, I tried it, we all loved it and now I'm almost sorry I used up all the starter... 

As you can see my "rolling" technique is not perfect, the upper layer is too thin and separates. At any rate, it is a delicious loaf that I will certainly make it again.

Thank you for sharing the recipe, it's a gem.

JitkaB

Here it is...

Steadam2011's picture
Steadam2011

Cinnamon Raisin Bread

2 1/2 c Milk
2 oz Fresh yeast OR
2 tb Dried yeast
3 1/2 oz Sugar
2 ts Cinnamon (or to taste)
2 lb flour
1 ts Salt
3 1/2 oz Margarine or Butter
1/2 c Raisins (or to taste)

Instructions:
Place the milk and margarine in a saucepan ( I use microwave) and heat
gently until butter melts. MIx the yeast and sugar together in the mixing
bowl. Cream the yeast and sugar with a little warm milk.
Add the remaining liquid at 98.6 F, the flour and the salt and commence
kneading the mixture at speed 2. Cut dough in half and roll each half out
on lightly floured surface. Sprinkle half of raisins on each rolled out
half and roll up. Place each shaped loaf in pan. Allow to rise until the
dough is double its original size and bake at 375 for 30-35 minutes.

you dont need a rolling pin, sometimes I spread it out with my hands. if you have a glass, you can roll it that way too.

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M2's picture
M2

Sorry if it sounds like a silly question...I seldom make sweet dough and I'm not familiar with the procedures.

Do you mix the sugar and butter in the dough during the mixing stage or the sugar and butter are for spreading on the dough surface?

Thanks for your help!

Michelle