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image of frontal cinnamon jujube swirl sourdough loaf recipe

Cinnamon Jujube Swirl Sourdough

This Cinnamon Jujube Swirl Sourdough sets you up for swirl success and is super fluffy, tender, and tasty. The filling is ooey gooey and the bread is light and airy. This recipe is 100% naturally-leavened.
Prep Time 23 hrs
Cook Time 40 mins
Total Time 23 hrs 40 mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Asian, Chinese, Healthy, Vegan
Servings 16 slices
Calories 143 kcal


  • 9-inch Pullman loaf pan


for the levain

  • 60g cold water
  • 40g mature sourdough starter
  • 80g bread flour
  • 7g light brown sugar

for the soak

  • 50g dried jujube fruit (red dates)
  • 200g boiling water

for the dough

  • 290g water
  • 80g whole wheat flour
  • 260g bread flour
  • 35g rye flour
  • all the levain
  • 20g light brown sugar
  • 10g olive oil
  • 7g salt

for the swirl filling

  • the soaked jujube fruit
  • 50g light brown sugar
  • 20g coconut oil
  • ½ teaspoon ground cinnamon


  • The night before, thoroughly combine the levain ingredients and lightly cover to let rise overnight. In a separate, small bowl, pour the boiling water over the dried jujube fruit and cover overnight.
  • In the morning (after 10 hours), in a small saucepan, place the jujubes and their soaking water inside. Cover and bring to a boil over high heat, then set the heat to low and simmer for 45 minutes, covered.
  • In the container you’ll be mixing your dough, drain and weigh the jujube water (minus the actual fruit) into it. Then add the rest of the water to be 290g total. The actual jujube fruit can be set aside for now.
  • Add the flours into the dough container and mix until fully combined. Let autolyze for 1 hour.
  • After autolyze, add all of the levain, brown sugar, and olive oil to the dough. Combine thoroughly and let sit for 2.5 hours.
  • Then add the salt and mix until well-combined. Let sit for 30 minutes.
  • Stretch and fold the dough, then let sit for 30 minutes.
  • Stretch and fold the dough again, then let sit for 1 hour. If your jujubes have pits, squeeze off the flesh and skin off of the pits and dispose of the pits. Mush all of your jujube flesh and skin in a small bowl with a spoon, then add the brown sugar, coconut oil, and cinnamon for the swirl filling. Mix it all up until it’s a paste.
  • After the hour rest, your dough should be puffy and more developed than when you started. Oil a 9-inch Pullman pan and set aside your workspace. Oil your workspace and gently dump the dough out onto it.
  • Oil a rolling pin and roll the dough into a 9x12 inch rectangle, with the 9-inch side closest to you. Evenly spread the swirl filling onto the dough surface, then roll up the dough side closest to you, so you end up with a 9-inch long cylinder. You may have to use a bench scraper to help you roll. Place the cylinder seam-side down into the loaf pan. Cover and let rise for 1.5 hours, or until the dough is a ½ inch from the lid. 20 minutes before the rise time is up, preheat the oven to 400F.
  • Bake the loaf covered for 20 minutes, then remove the cover and bake for another 20 minutes. Let cool for at least 2 hours before slicing. Enjoy! This bread is delicious toasted. Let me know what you think below in the comments or on Instagram @higheralchemybaking!


You can absolutely use a normal loaf pan for this recipe! The top will be domed, and you can either milk or egg wash before baking (or have a dry top, no biggie!).
You can replace the rye flour with whole wheat flour if necessary.
The jujube fruit can be replaced with Medjool or deglet dates.
The olive oil can be replaced with any oil.
The brown sugar can be replaced with panela or coconut sugar.