To a clean jar add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12 hours).

Next, add the sugar and water and stir until it becomes milky.

Lastly, add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to ensure all of the flour has been absorbed.

Cover the jar loosely and allow it to rest for 10-12 hours.

Note: Ensure your sweet stiff starter has doubled in size before mixing the dough.

You can mix this dough by hand or with a stand mixer.

Begin by warming the milk either in the microwave or over low heat on the stove (I microwave it for 30-45 seconds).

Add the milk to a medium mixing bowl and whisk in the sweet stiff starter and sugar with a fork. It’s perfectly fine if the starter doesn’t fully break down.

Whisk in the eggs and vanilla extract until combined, then add the flour and salt. Mix until a shaggy dough forms.

Cover the bowl with plastic wrap or a damp towel and allow it to rest for 45 minutes.

The butter is intentionally being left out here as it will be easier to knead in after the dough has rested.

Ensure the butter is softened enough, spread it around the dough, and dimple it in.

Then, fold the dough into itself a few times in the bowl and transfer it to a clean work surface that is lightly floured.

Knead the dough for 8-10 minutes or until it comes together. The dough will become stickier as you knead it. The butter will also stick to your work surface while kneading. Use a dough scraper to clean it up and work it back into the dough.

Try not to exceed using more than a few tablespoons of flour during the kneading process.

If the dough starts to tear or you simply feel frustrated while kneading it, let the dough rest for 5-10 minutes and then come back to it.

The dough has been properly kneaded once it comes together, is smooth, elastic, and not as sticky. It will be a bit tacky & this is normal. Once complete, place the dough in a buttered bowl and cover it for 45 minutes.

Perform 1 stretch and fold 45 minutes to an hour into the bulk fermentation to ensure optimal gluten development.

After the stretch and fold, allow the dough to rest for the remainder of the bulk fermentation (8-12 hours) or until doubled in size.

Need more time? Sourdough cinnamon swirl bread wreath dough can be refrigerated for up to 24 hours after the first rise.

Gather your ingredients for the filling & line a baking sheet with parchment paper.

Mix together the softened butter and sugars until creamy. Then add the cinnamon and flour until a thick, spreadable paste is formed.

When the dough is ready to shape, divide it into three equal portions. Using a food scale makes this step quick and accurate.

Roll each dough ball into a 6x15-inch rectangle. Tip: lightly flour your rolling pin to avoid sticking.

Spread one-third of the cinnamon filling over the dough, leaving a ½-inch border around the edges.

Starting from the long side begin to roll the dough tightly, pressing down lightly on each roll.

Ensure the dough is seam side down. Using a pizza cutter or sharp knife, cut the dough down the center leaving an inch of dough still connected at the top.

Gently braid the two strands one over top of the other until you get to the end.

Then, bring the ends together and pinch them together to form a wreath.

Cover loosely with oiled plastic wrap or a large proofing bag and allow the wreaths to rest for 1-2 hours or until puffed up

To help prevent the filling from leaking out during baking, chill the wreaths in the refrigerator for about 20 minutes before they go into the oven.

Preheat the oven to 350 degrees F and whisk together the egg and water. Brush the sourdough brioche wreaths with the egg wash and bake for 35-40 minutes.

Some of the filling may leak out as the wreaths bake, this is completely normal. It caramelizes underneath and creates the most delicious golden bottom.

Allow the cinnamon swirl breath wreaths to cool completely before glazing.

How to make the glaze: In a medium bowl, whisk the sifted powdered sugar with the milk (start with 1 tablespoon) and vanilla until it becomes smooth and pourable. If it feels too thick, add a touch more milk. Drizzle it over your cinnamon swirl bread and savor every bite.

Storage: These are best enjoyed the day they’re baked, but you can store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.