Craving the irresistible combination of warm cinnamon rolls and the tangy flavor of sourdough? This Sourdough Cinnamon Roll Loaf is the perfect treat for you! It brings the comforting flavors of a classic cinnamon roll into an easy-to-make loaf form, making it less time-consuming but just as delicious. With a soft, pillowy texture and a sweet, cinnamon swirl throughout, this loaf is perfect for breakfast, brunch, or any time you want a cozy, homemade indulgence.
Fair warning: Once you start making this loaf, your friends and family will start finding excuses to “drop by” on baking day. Don’t say I didn’t warn you.
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Why You’ll Love This Recipe
Unlike traditional cinnamon rolls, this loaf offers the depth and gut benefits that comes from sourdough fermentation.
The long, slow rise develops complex flavors and that signature sourdough tang, which perfectly balances the sweet cinnamon filling.
Plus, the unique twisting method creates beautiful spiral patterns throughout each slice, making this bread as stunning as it is delicious.
This here’s a bread that’s both sturdy enough to hold its shape and tender enough to pull apart in pillowy layers. The addition of cardamom, while optional, adds an unexpected sophistication. This aromatic spice adds warm, complex notes that complement both the tanginess of sourdough and the sweetness of the filling.
Sourdough Cinnamon Roll Loaf
The subtle tang of sourdough balances the sweet filling, while the twisted technique creates beautiful swirls throughout each slice. The cardamom adds an optional sophisticated note that sets this loaf apart from traditional cinnamon rolls.
Active Time: 1 hour
Total Time: 12-14 hours (including fermentation)
Yield: 1 9×5-inch loaf
Ingredients
For the Dough
150g active sourdough starter (100% hydration)
325g bread flour
125g all-purpose flour
200g whole milk, slightly warm
60g unsalted butter, softened
2 large eggs
30g honey
8g salt
For the Filling
100g brown sugar
2 tablespoons ground cinnamon
1 teaspoon ground cardamom (optional)
85g unsalted butter, softened
Pinch of salt
For the Glaze
120g powdered sugar
30g cream cheese, softened
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of salt
How to Make
Mix the dough ingredients except butter in a large bowl until just combined. Let rest 30 minutes.
Knead in the softened butter gradually until the dough becomes smooth and elastic (about 8-10 minutes by hand or 5-6 minutes in a stand mixer).
Place in a lightly oiled bowl, cover, and let ferment at room temperature (68-72°F) for 8-10 hours or until roughly doubled.
Mix filling ingredients (except butter) in a small bowl.
Roll dough into a 16×20-inch rectangle on a lightly floured surface. Spread with softened butter and sprinkle with filling mixture, leaving a 1-inch border on one long edge.
Roll tightly from the long edge (opposite the clean border). Cut roll in half lengthwise, creating two long strips. Twist these strips together, keeping cut sides facing up.
Place in a parchment-lined 9×5-inch loaf pan. Cover and proof for 2-4 hours until puffy.
Preheat oven to 350°F. Bake for 40-45 minutes until golden brown and internal temperature reaches 190°F.
Cool in pan for 15 minutes, then remove to a wire rack.
While still warm, whisk glaze ingredients until smooth and drizzle over loaf.
How to Serve
Toast thick slices and spread with salted butter
Use as the base for French toast
Serve warm slices with coffee or tea
Transform day-old slices into bread pudding
Make epic grilled cheese sandwiches using mild cheese to complement the sweet filling
Storage
Like most homemade breads, this loaf is best enjoyed within the first three days.
Store it in an airtight container at room temperature, or freeze slices for up to three months.
To serve again, simply toast a slice and spread it with salted butter, letting the heat reawaken the cinnamon aroma and soften the swirls of filling.
Customize However Way You Like
The basic version is delicious, you can easily adapt it to create your own signature loaf.
For starters:
Add chopped nuts (pecans, walnuts) to the filling
Include dried fruit (raisins, cranberries) in the spiral
Experiment with different spice combinations. Swap cinnamon for other spices like ginger and nutmeg
Add orange or lemon zest to the dough
Replace some of the milk with pumpkin puree in fall
Mix mini chocolate chips into the filling
Add maple extract to the glaze
Top with toasted coconut after glazing
Secrets to Successful Sourdough
Your starter should be active and bubbly when you begin. If it doesn’t pass the float test (a small amount should float in water), give it another feeding and wait until it’s at peak activity.
Temperature matters. The long fermentation works best at around 68-72°F. If your kitchen is warmer, expect faster fermentation times; if cooler, it may take longer.
When rolling and twisting the dough, keep the cut sides facing up as much as possible. This creates those beautiful swirls that make each slice a work of art.
Don’t rush the final proof. The dough should be noticeably puffy before baking. A properly proofed loaf will spring back slowly when gently pressed with a finger.
While this recipe requires several hours from start to finish, most of that time is hands-off fermentation. I like to mix the dough in the evening, let it ferment overnight, and shape and bake the loaf the next morning. This schedule not only works well with most routines but also allows the flavors to develop fully.
Beyond Breakfast
Transform thick slices into the most incredible French toast you’ve ever tasted, or use day-old pieces to create a decadent bread pudding. For an unexpected twist, try making a grilled cheese sandwich – the contrast between the sweet, spiced bread and savory cheese creates a memorable combination.
Needless to say, this easy-to-make recipe is sure to become a weekend favorite. Combining the tangy goodness of sourdough with the sweet, cinnamon-spiced filling, this loaf brings together the best of both worlds. No need to roll out individual buns—just slice and enjoy the soft, fluffy layers of cinnamon goodness in every bite!
Combine dough ingredients (except butter) in a large bowl and mix until just combined. Let rest for 30 minutes.
Gradually knead in softened butter until dough is smooth and elastic (8-10 minutes by hand, 5-6 minutes with a stand mixer).
Transfer dough to a lightly oiled bowl, cover, and let ferment at room temperature (68-72°F) for 8-10 hours, or until doubled in size.
Mix filling ingredients (except butter) in a small bowl.
Roll dough into a 16×20-inch rectangle on a floured surface. Spread with softened butter and sprinkle with filling, leaving a 1-inch border on one long edge.
Roll dough tightly from the long edge (opposite the clean border). Cut in half lengthwise and twist the strips with cut sides facing up.
Place twisted dough in a parchment-lined 9×5-inch loaf pan. Cover and proof for 2-4 hours until puffy.
Preheat oven to 350°F and bake for 40-45 minutes, until golden brown and internal temperature reaches 190°F.
Cool for 15 minutes in the pan, then transfer to a wire rack.
Drizzle warm glaze over the loaf once cooled slightly.
Notes
Your starter must be active and bubbly. If it doesn’t pass the float test (a small amount should float in water), feed it again and wait until it reaches peak activity.
Fermentation works best at 68-72°F. If your kitchen is warmer, fermentation will be faster; if cooler, it may take longer.
When rolling and twisting the dough, keep the cut sides facing up to create beautiful swirls in each slice.
Don’t rush the final proof. The dough should be noticeably puffy and spring back slowly when gently pressed with a finger before baking.
Although the recipe takes several hours, most of the time is hands-off fermentation. Consider mixing the dough in the evening, allowing it to ferment overnight, and then shaping and baking the loaf the next morning. This schedule helps develop deeper flavors and fits well into most routines.
