Sourdough Cinnamon Swirl Bread
This Sourdough Sweet Potato Cinnamon Swirl Bread highlights the vibrant color and natural sweetness of roasted sweet potatoes. Their addition lends pillowy softness to each bite, while a salted maple glaze balances the sweetness of the loaf. Yeast streamlines baking, and sourdough brings a rich, tangy flavor. Every slice reveals a striking cinnamon swirl, making it an eye-catching choice for breakfast or brunch. Perfect for holiday gatherings, weekend baking, or a comforting dessert
Recipe by: Hannahmae Dela Cruz | Make it Dough
Prep time: 30 mins | Cook time: 45 mins | Rise Time: 2 hrs 44 mins
Ingredients
Dough
1¼ cups sweet potato 1 medium
¾ cups whole milk
⅓ cups brown sugar
2¼ tsp active-dry yeast 1 packet
⅔ cups sourdough starter
4 cups all-purpose flour
1 tsp salt
2 tbsp butter
Filling
¼ cups all-purpose flour
Topping
½ cups brown sugar
1 tbsp cinnamon
Salted Maple Glaze
2 tbsp maple syrup
1 cups powdered sugar sifted to remove lumps
2 tbsp whole milk
Directions
Roast the sweet potato: Preheat the oven to 400 F. Clean and poke multiple holes into the sweet potato. Place the sweet potato on a foil-lined baking sheet and roast for 45 minutes, or until a knife easily slides into the center. Let the sweet potato cool completely before using.
Activate the yeast: Whisk yeast in milk and sugar in a large mixing bowl until bubbly (about 15 minutes).
Make the dough: Mash the cooled sweet potato. Stir the sourdough discard and mashed sweet potato into the yeast mixture until fully incorporated.
Add the flour and salt into the wet ingredients and mix until a shaggy dough forms. Working inside the mixing bowl, knead the dough until it looks cohesive.
Knead the butter into the dough. The dough will feel greasy at first but will gradually feel less sticky as it is absorbed.
Knead the dough: Turn the dough out on a clean work surface. Knead the dough until smooth, about 5 to 10 minutes.
Your dough will appear bumpy and webby after the first round of kneading, this is a sign of gluten formation. Return the dough to the bowl, cover with plastic wrap and let it rest for 10 minutes to let the gluten network relax and strengthen.
Turn the dough out and continue kneading for another 5 minutes until it looks smooth. Round the dough into a tight ball and transfer it to a lightly greased bowl.
Bulk ferment: Cover the bowl with plastic wrap and let the dough rise until doubled in volume, about 45 minutes to 1 hour (or longer depending on the temperature of your kitchen).
Add the cinnamon sugar filling: Flatten the dough out into a 12 by 18-inch rectangle. Sprinkle the cinnamon sugar topping evenly on top of the dough. Working with the longer side, roll the dough into a tight log.
Shape the wreath: Split the log in half. Twist the dough so the cut side faces upward. Coil the dough to make a 2 strand braid. Transfer the dough to a parchment-lined baking sheet and shape it into a circle.
Final proof: Cover the baking pan with plastic wrap and let the dough rise until puffy and almost touching, about 30 to 45 minutes.
Prep: Preheat the oven to 325 F.
Bake: Brush the dough with egg wash. Bake for 40 to 45 minutes or until the center of the loaf measures at least 190 F when probed with an instant-read thermometer. Let the bread cool for 15 minutes topping or the glaze will melt off.
Make the glaze: Combine the ingredients and whisk until the glaze is thick but still runny enough to drizzle.
Enjoy and store: Drizzle glaze on top of the cooled loaf. Slice and serve. This loaf is best enjoyed the day it’s baked but will keep well when stored in an airtight container at room temperature.
Baker’s Tips + Notes:
Weigh your ingredients. Measuring by weight is much more accurate than by volume (with tablespoons and cups).
Commercial yeast has a shelf life. Make sure your yeast is not expired before attempting this recipe.
Both sourdough discard and active sourdough starter will work for this recipe.
Knead the dough until smooth. A strong gluten network will allow the dough to capture and retain carbon dioxide during the fermentation process. This results in tender, pillowy bread.
The best way to check if bread is baked is with an instant-read thermometer; it should measure at least 190 F when probed in the center.
Nutrition:
Calories: 234kcal | Carbohydrates: 49g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 180mg | Potassium: 143mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2741IU | Vitamin C: 0.5mg | Calcium: 44mg | Iron: 2mg
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.