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Nutrition Facts
Serving Size 1 large loaf 687g Recipe makes 1 large loaf) The following items or measurements are not included below: sourdough starter
Calories 2313
Calories from Fat 493		(21%)
Amount Per Serving		%DV
	Total Fat 54.8g	84%
	Saturated Fat 32.6g	163%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 139mg		46%
Sodium 3896mg		162%
Potassium 797mg		22%
Total Carbohydrate 399.3g		133%
	Dietary Fiber 12.6g	50%
	Sugars 51.6g
Protein 50.7g		101%
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By: startnover

Sourdough Cinnamon Swirl Bread

Recipe #30602 | 3½ hours | 3 hours prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Donna M.
Jun 10, 2002

My favorite sourdough bread. I make this 2 or 3 times a month.

1 large loaf (change servings and units)

Ingredients

2 cups proofed sourdough starter
1/2 cup milk
1/4 cup sugar
1/4 cup butter
1 1/2 teaspoons salt
1/4 cup instant mashed potatoes
3 1/2 cups flour (half bread flour and half all purpose flour)

Directions

1
Put ingredients into bread machine in the order in which they are listed.
2
Run through the dough cycle but remove dough before it rests to rise.
3
Roll out dough on lightly floured surface into a rectangle.
4
Spread with softened or melted butter and sprinkle with sugar and a very generous amount of cinnamon.
5
Roll up tightly, as for cinnamon rolls.
6
Moisten edge with water and seal.
7
Place in greased pan (s), cover and let rise until double.
8
Be patient, as rising time is totally dependent on your starter and how active it is.
9
Uncover and bake at 350 degrees F for 25 to 30 minutes, or until golden brown.
10
Brush tops with butter.
11
Remove from pan and cool on rack.
12
Note: You can make this into one large loaf, or several mini loaves.

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Featured Reviews for This Recipe

From: QueenBof6

On Feb 27, 2009

I made this bread after getting my starter up and doubling in 8 hours or less. It was fantastic. I great combo of sweet with tangy....I will be making this often for my large family. Thx

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From: Gwen Hammer

On Feb 1, 2009

This recipe was really good. It definitely needs icing. We will surely make this again! Gwen Hammer

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From: Impera_Magna

On Aug 4, 2006

This is some good stuff! Very moist and tender bread w/ a nice balance between the tang of the sourdough and the sweet of the cinnamon & sugar. I followed the recipe exactly but found, when I turned out the dough onto a floured surface, that the dough was very soft. I felt it needed a little more flour to firm it up to "bread dough" consistency... but I persevered! Didn't have a problem rolling it out, buttering, or w/ the sprinkling the cinnamon & sugar... but when it came to rolling it up, I was certainly glad I had put the dough on parchment paper. I had to lift the paper and use a knife to scrape the dough off. Getting it into the loaf pan was interesting. The bread took 3 hours to double in size and 30 mins to bake. It smelled wonderful and I really liked the taste and texture. Very moist and tender... it will make excellent toast tomorrow morning. I will try this again b/c I really like it and it was my first attempt at making somethng w/ sourdough starter. I'll experiment w/ a bit more flour and let you know how that turns out. Thanks for a great recipe!

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From: SaraFish

On Nov 1, 2002

Delicious! I made this bread by following the recipe exactly except I also added a teaspoon of cinnamon to the batter and I think that really added to it. I used about 1/2 cup sugar and about 4 tablespoons of cinnamon to make the swirl. It smells wonderful while it's baking! My loaf came out smallish, dense and chewy but I'm sure that's because of my starter. My starter had been dormant for a long time and I think it would have benefitted from being fed and proofed a second time before baking this bread because this bread would be out of the world if it were light and fluffy - so make sure your starter is good and bubbly when you make this one. Excellent recipe - thanks for sharing! I'm uploading a pic so you can see how pretty the swirl is!

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