The Sourdough Cinnamon Twist Wreath Bread is a delightful combination of tangy sourdough and sweet cinnamon, making it a perfect centerpiece for any breakfast table or festive occasion. This bread not only tastes incredible but also looks stunning with its intricate twist and wreath shape. In this recipe, we’ll guide you through the steps to create this beautiful and delicious bread from scratch.
Our favorite sweet sourdough bread for holidays, birthdays, and other special occasions. It comes together so beautifully and tastes incredible! Use a large cast iron skillet to get a delicious carmelized brown sugar crust on the bottom.
7 Important things to know:
- This recipe uses a 100% hydration starter. This style of starter is familiar to most sourdough bakers making it easier to attempt this recipe.
- Using a large cast iron skillet adds to the texture of this bread, it also traps the butter and sugar as it melts so it re-caramelizes on the bread. A large pie dish can be substituted, but won’t have the same texture.
- Whole milk is used in this recipe and adds an incredible richness to the dough. I wouldn’t recommend swapping it for a leaner milk since there isn’t a lot of fat in the dough itself.
- The scalding or warming of the milk may not seem like it matters, but I’ve done side by side tests and can confirm it makes a difference. Scalding the milk neutralizes some of the proteins to create better fermentation.
- Make sure to allow your scalded milk to cool down to 80-100 degrees F before adding the other ingredients.
- Cinnamon type and freshness matters. Make sure your cinnamon is fresh! I highly recommend Vietnamese cinnamon for its higher oil content, this is the one I use and buy in bulk!
- Use a sharp serrated bread knife to cut the rolled dough during the shaping. This creates the best cut. Smooth steak knives will drag and will cause trouble in trying to cut through the layers of dough.
- This dough is very beginner friendly and a breeze for all sourdough skill levels.
- Don’t rush the timeline. Plan your time well and make sure it is fully fermented before shaping and that you wait until it is proofed before baking. The butter in the dough slows the fermentation down considerably. See these articles on bulk fermentation and proofing for helpful tips and indications of readiness.
Equipment
- Food Scale
- Mixing Bowl
- Spoon
- Saucepan or Small Pot
- Rolling Pin
- Parchment Paper
- Spatula
- Large cast iron skillet (or use pie dish or baking sheet)
- serrated bread knife
Ingredients
For the starter
- 15 g sourdough starter (1 tablespoon)
- 100 g water (1/2 c.)
- 100 g all-purpose flour (2/3 c., bread flour is fine)
For the dough
- 180 g Whole Milk, warmed (3/4 c.)
- 15 g white cane sugar (or honey) (1 T.)
- 200 g active, prepared starter (about 1 c., made in step 1)
- 370 g Bread flour (all-purpose is okay) (2 c. and 7 1/2 T.)
- 28 g Unsalted Butter, softened (2 T.)
- 1 egg yolk
- 6 g salt (1 t.)
For the filling
- 100 g Unsalted Butter, softened (7 1/2 T.)
- 60 g brown sugar (1/4 c. plus 1 T.)
- 8 g Cinnamon, ground (1 T.)
Instructions
- Make the Starter: 8 to 12 hours before mixing your dough, combine the ingredients for the starter in a clean container. Cover and let activate until it doubles, is very bubbly, smells fragrant like ripe fruit.
- Warm the milk: Measure out the milk (add a little extra to account for some of the volume to steam off) into a saucepan and cook over medium heat until you begin to see the steam rising off it or until it reaches a temperature of 130° to 140º F.
- Scale: Place a mixing bowl on the scale, tare the weight of the scale, and pour in 180 grams of the warm milk. Add 28 grams of butter, the sugar or honey, and 200 grams of the starter, using a spoon to gently stir and break it apart. Add the flour. (When using the scale to measure ingredients, use the tare function to remove the weight of the mixing bowl and other previous ingredients so you can weigh each individual ingredient easily as you add each one to the bowl.)
- Mix: Stir together with a spoon until partially combined. Add the egg yolk and salt and continue mixing the dough using a dough scraper to scrape the sides of the bowl. (if you have a stand mixer and a dough hook, use it to mix and knead the dough).
- Knead: Knead the mixture with your hands and using a dough scraper, either in the bowl or on a clean work surface (or in the stand mixer) for 5 to 10 minutes, until the dough is smooth and releases easily from the bowl or work surface.
- Bulk fermentation: Cover the dough and leave it at room temperature to ferment for 4 to 7 hours, until about doubled.
- Stretch and folds: At least 30 minutes into the bulk fermentation, to further strengthen the dough, pull one quarter of the dough upwards and fold it over the middle. Repeat this process with the other three quarters of the dough. Re-cover the dough. This step can be done every 30 minutes, up to 3 times, during bulk fermentation for maximum development of dough strength.
- Prepare the filling: In a mixing bowl, beat the butter, sugar, and cinnamon together to create a smooth, creamy mixture. Set aside.
- Prepare the skillet: Line a large cast-iron skillet or a baking sheet with parchment paper.
- Shape: Transfer the dough to a floured work surface. Using a floured rolling pin, roll the dough into a 12-by-18-inch rectangle. With a spatula, spread the filling over the dough with a spatula, leaving a ½ inch margin around the edges. Starting at one of the long sides of the dough, roll up the dough tightly into a long cylinder and press to seal the seam. Starting 2 inches from one end of the dough, cut the cylinder in half lengthwise, making sure the top is still connected. Starting where the dough is connected, braid the two open halves together so that the inside layers are exposed. Take the end of the braided dough and tuck it over the end that is connected and under where the braid began to create a round wreath shape. Carefully lift the wreath and place it onto the center of the parchment paper in the skillet or baking sheet.
- Proof: Cover the dough with a kitchen towel and proof for 1.5 to 3 hours at room temperature, until nearly doubled and a finger lightly pressed into the dough slowly rises back.
- Preheat: Preheat the oven to 375º F.
- Bake: Bake for 30 to 35 minutes until it is golden-brown on the edges.
- Cool: Transfer the skillet or baking sheet to a cooling rack and let cool for 10 to 15 minutes to allow the melted brown sugar and butter on the base to harden and create a sweet and crunchy bottom crust. Transfer to a plate and serve.
Notes
The variation in timing for activating the starter, fermentation, and proofing depends on the temperature of the room and time of year. In summer, use the shorter end of the range of timing. In winter, use the longer end of the range of timing.
Benefits of using sourdough:
The two main reasons I use sourdough are more digestible breads and the unmatched flavor.
- Sourdough breaks down the gluten proteins into smaller pieces during the long fermentation which means less stomach and digestive irritation. Learn more about sourdough here or get my free sourdough quick start guide.
- Sourdough breads begin with a starter or levain which is a mixture of flour, water, and sourdough starter that ferments for 6-12 hours on average to develop an incredible intense flavor that enhances every ingredient in the bread! Which typically means less added sugar than breads made with conventional yeast.
These wonderful benefits also require extra time compared to breads made with quick yeast. So you will need to plan your time to make it accordingly.
When used in Christmas:
- December 23rd (Christmas Adam) Evening : prepare the starter and leave at room temperature. It takes 8-14 hours to become active so define evening as early evening.
- Christmas Eve Morning: prepare the dough, cover, and leave at room temp until doubled in volume
- Christmas Eve Afternoon: Prepare filling, shape the dough, cover, and leave at room temp to proof for 2-3 hours
- Christmas Eve Evening: The layers should look puffy and beginning to pull apart. Put shaped dough into the fridge for overnight.
- Christmas morning: Bring the shaped dough out of the fridge and let it come to temperature for 30-60 minutes. Preheat oven then bake the bread. Let it cool for about 15 minutes before cutting and serving.
This Sourdough Cinnamon Twist Wreath Bread is a beautiful and flavorful addition to any meal. The combination of the tangy sourdough, sweet cinnamon filling, and the delightful glaze makes it a crowd-pleaser. Whether you are making it for a special occasion or just to enjoy with your morning coffee, this bread is sure to impress. Enjoy the process of creating this stunning bread and savor every delicious bite.