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Sourdough Cinnamon Roll Loaf (with A Cardamom Twist)

Sourdough Cinnamon Roll Loaf

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This recipe combines the tangy complexity of sourdough with the cozy sweetness of cinnamon rolls!

  • Total Time: 12-14 hrs (1 hr active time, including fermentation
  • Yield: 1 loaf 1x

Ingredients

Scale

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

Instructions

  1. Combine dough ingredients (except butter) in a large bowl and mix until just combined. Let rest for 30 minutes.
  2. Gradually knead in softened butter until dough is smooth and elastic (8-10 minutes by hand, 5-6 minutes with a stand mixer).
  3. 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.
  4. Mix filling ingredients (except butter) in a small bowl.
  5. 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.
  6. Roll dough tightly from the long edge (opposite the clean border). Cut in half lengthwise and twist the strips with cut sides facing up.
  7. Place twisted dough in a parchment-lined 9×5-inch loaf pan. Cover and proof for 2-4 hours until puffy.
  8. Preheat oven to 350°F and bake for 40-45 minutes, until golden brown and internal temperature reaches 190°F.
  9. Cool for 15 minutes in the pan, then transfer to a wire rack.
  10. Drizzle warm glaze over the loaf once cooled slightly.

Notes

  1. 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.
  2. Fermentation works best at 68-72°F. If your kitchen is warmer, fermentation will be faster; if cooler, it may take longer.
  3. When rolling and twisting the dough, keep the cut sides facing up to create beautiful swirls in each slice.
  4. Don’t rush the final proof. The dough should be noticeably puffy and spring back slowly when gently pressed with a finger before baking.
  5. 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.
  • Author: Natasha Krajnc
  • Category: bread

Find it online: https://www.mydailysourdoughbread.com/sourdough-cinnamon-roll-loaf/