A soft, open-crumbed loaf with rich chocolate-cinnamon swirls throughout — perfect for toasting or eating plain.
Ingredients (makes 1 large loaf)
Dough
- 100 g active sourdough starter (100% hydration)
or 2¼ tsp (7 g) instant yeast for a non-sourdough version - 320–340 g water or milk (milk makes it softer)
- 500 g bread flour
- 30 g sugar or honey
- 10 g salt
- 30 g unsalted butter, softened (optional but recommended for tenderness)
Chocolate Cinnamon Filling
- 80–100 g dark chocolate, finely chopped or chocolate chips
- 40 g brown sugar
- 2–3 tsp ground cinnamon
- 15 g cocoa powder (optional, for deeper chocolate flavor)
- 20 g unsalted butter, melted
- Pinch of salt
Instructions
- Mix the dough
Combine the starter (or yeast), water/milk, flour, sugar, and salt. Mix until no dry flour remains. Rest 30 minutes.
Add the softened butter and knead or perform stretch-and-folds until the dough is smooth and elastic (about 8–10 minutes by mixer or several sets of folds).
Bulk ferment until the dough has increased by about 50–75% and looks airy (3–5 hours with sourdough, or 1½–2 hours with commercial yeast). - Prepare the filling
Mix the chopped chocolate, brown sugar, cinnamon, cocoa (if using), and salt. Keep the melted butter separate. - Shape the swirl
Turn the dough out onto a lightly floured surface and roll into a large rectangle (about 10 × 16–18 inches).
Brush the surface with melted butter, then sprinkle the chocolate-cinnamon mixture evenly, leaving a small border.
Roll up tightly from the long side into a log. Pinch the seam closed.
Place seam-side down in a greased 9×5-inch loaf pan, or shape into a free-form batard/boule. - Final proof
Cover and let rise until puffy (1–2 hours at room temperature, or overnight in the fridge for better flavor and easier scoring). - Bake
Preheat the oven to 375°F (190°C) for a loaf pan, or 450°F (230°C) if baking free-form in a Dutch oven.
Score the top if desired.
Bake 35–45 minutes (loaf pan) or 20 minutes covered + 20–25 minutes uncovered (Dutch oven), until deep golden brown and the internal temperature reaches 200–205°F (93–96°C). - Cool
Cool completely on a wire rack before slicing so the swirls set and the crumb doesn’t compress.
Tips
- For cleaner swirls, chill the filled log for 15–20 minutes before placing it in the pan.
- Using milk and a bit of butter in the dough makes the crumb softer and more tender.
- Dark chocolate (60–70%) gives the best flavor contrast with the cinnamon.
- Excellent toasted with butter or as a base for French toast.
Rich chocolate-cinnamon swirls in every slice. Enjoy!
