Cream Cheese Sourdough Swirls
Cream Cheese Sourdough Swirls
Ingredients
For the Sourdough Dough
- 1 cup active sourdough starter, (fed and bubbly)
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup whole milk, warmed to about 100°F (38°C)
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, finely grated (optional)
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Other
- 1 tablespoon unsalted butter, melted, for brushing
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter, all-purpose flour, granulated sugar, and salt. In a separate bowl, whisk together the warmed whole milk, melted butter, and large egg. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. Cover the bowl with plastic wrap and let it bulk ferment at room temperature for 8-12 hours, or until doubled in size.
⏱️ 480 min
- 2
Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 3
Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and optional lemon zest until smooth and creamy.
⏱️ 5 min
- 4
Evenly spread the cream cheese filling over the rolled-out dough, leaving a 1/2-inch border along one of the long edges. Starting from the opposite long edge, tightly roll the dough into a log.
⏱️ 5 min
- 5
Using a sharp knife or unflavored dental floss, cut the log into 8-12 equal slices, about 1 1/2 inches thick. Arrange the swirls cut-side up on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap and let them proof in a warm place for 1-2 hours, or until visibly puffy.
⏱️ 120 min
- 6
Preheat your oven to 375°F (190°C). Once preheated, remove the plastic wrap from the swirls. Bake for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375
- 7
While the swirls are baking, prepare the glaze: In a small bowl, whisk together the powdered sugar, whole milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency.
⏱️ 3 min
- 8
Once the swirls are out of the oven, let them cool on the baking sheet for 5-10 minutes. Drizzle generously with the prepared glaze. Serve warm and enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cream Cheese Sourdough Swirls
Ingredients
For the Sourdough Dough
- 1 cup active sourdough starter, (fed and bubbly)
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup whole milk, warmed to about 100°F (38°C)
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, finely grated (optional)
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Other
- 1 tablespoon unsalted butter, melted, for brushing
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter, all-purpose flour, granulated sugar, and salt. In a separate bowl, whisk together the warmed whole milk, melted butter, and large egg. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. Cover the bowl with plastic wrap and let it bulk ferment at room temperature for 8-12 hours, or until doubled in size.
⏱️ 480 min - 2
Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 3
Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and optional lemon zest until smooth and creamy.
⏱️ 5 min - 4
Evenly spread the cream cheese filling over the rolled-out dough, leaving a 1/2-inch border along one of the long edges. Starting from the opposite long edge, tightly roll the dough into a log.
⏱️ 5 min - 5
Using a sharp knife or unflavored dental floss, cut the log into 8-12 equal slices, about 1 1/2 inches thick. Arrange the swirls cut-side up on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap and let them proof in a warm place for 1-2 hours, or until visibly puffy.
⏱️ 120 min - 6
Preheat your oven to 375°F (190°C). Once preheated, remove the plastic wrap from the swirls. Bake for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375 - 7
While the swirls are baking, prepare the glaze: In a small bowl, whisk together the powdered sugar, whole milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency.
⏱️ 3 min - 8
Once the swirls are out of the oven, let them cool on the baking sheet for 5-10 minutes. Drizzle generously with the prepared glaze. Serve warm and enjoy!
⏱️ 10 min