The holiday season is the perfect time to bake something warm, fragrant, and festive; and these Sourdough Christmas Gingerbread Swirls are exactly that.
They combine the natural sweetness of coconut sugar with the warm aroma of Ceylon cinnamon and ginger powder from NaturaleBio’s Christmas Bundle, creating soft, buttery, spiced buns that taste like Christmas in every bite.

Before we start baking, let’s look at the ingredients that make this recipe truly special.

The NaturleBio Christmas bundle

This bundle includes Ceylon cinnamon, ginger powder, and coconut sugar; three organic products that elevate both everyday baking and festive recipes.

• Ceylon Cinnamon: Known as “true cinnamon,” it’s softer, sweeter and more delicate than common cassia cinnamon. 
• Ginger Powder: A vibrant, warm spice that supports digestion and gives gingerbread its characteristic kick.
• Coconut Sugar: A natural, unrefined sweetener with a caramel-like flavor.

What is sourdough, and why use it in this recipe?

Sourdough is a natural leavening made from just flour and water, fermented over time. Instead of commercial yeast, the dough rises thanks to wild yeasts and bacteria.

Benefits of sourdough baking:

• Better digestion: Fermentation breaks down gluten and starches.

• Complex flavor: Slight acidity + natural sweetness = unmatched depth.

• Tender texture: Sourdough doughs stay soft and fresh longer.

• Slow fermentation: Spices, flours, and fats develop fuller taste.

This recipe uses a slow, cold fermentation to bring out the very best flavor and texture; and it’s completely normal if you’re not used to sourdough yet. With the explanations below, you’ll follow the process easily.

Let's get started with the recipe (step-by-step + timetable)

Quick reminder: The timetable in this recipe is only a guide. You can start at any time of the day, and the dough can stay in the fridge 8–12 hours or up to 48 hours, so you can continue the next steps whenever it suits you. The example timings simply help you understand the flow.

Sourdough Christmas Gingerbread Swirls 

Yield: ~40 buns
Total Time: 24–48 hours (including fermentation)
Hands-On Time: ~45–60 minutes
Rest & Fermentation Time: 20+ hours (room-temperature proof + overnight cold fermentation)
Difficulty: Beginner-friendly (with clear sourdough explanations)

Day 1

(night before or early in the morning)

Feed your sourdough starter so it can rise and be active and bubbly for when you begin the dough. It can take from 4–12 hours depending on the room's temperature.

(16h) Prepare the dough

Once your sourdough starter reaches its peak (at least doubles in size), begin the dough.

Ingredients:

• 80g spelt flour

• 920g cake flour (10g protein)

• 15g salt

• 100g sugar

• 10g gingerbread spices:

  • 3g Ceylon cinnamon (NaturaleBio)

  • 3g ginger powder (NaturaleBio)

  • 2g cloves

  • 2g cardamom

• 160g bubbly sourdough starter

• 1 egg

• 500g whole milk (room temperature)

• 100g softened (tempered) butter

Preparation:

1. Add all wet ingredients first: milk, sourdough starter, and egg. Mix until combined.

2. Add salt, sugar, spices, spelt flour, and cake flour. Mix gently (no need to over-mix).

3. When the dough begins to come together, add the butter slowly, cube by cube.

4. Knead for 6–8 minutes, until everything is incorporated and the dough no longer sticks to the bowl.

5. Cover the bowl with plastic wrap and let the dough rest at room temperature for 3–4 hours before placing it in the fridge.

(17h) While dough is resting, make the syrup

Ingredients:

• 100g water

• 100g sugar

• 5 cardamom pods

• 5 cloves

• 2 star anise

Simmer all ingredients for 15 minutes over medium heat.
It should remain liquid.
Let cool, then transfer to a jar and store for the next day.

(18h) Prepare the filling

Ingredients:

• 150g sugar

• 150g softened butter

• 10g gingerbread spices:

  • 3g Ceylon cinnamon

  • 3g ginger powder

  • 2g cloves

  • 2g cardamom

Mix everything together until smooth (the warmth of your hands helps).
Store in the fridge overnight to concentrate the flavours.

(19h) Overnight rest

Place the dough, syrup, and filling in the fridge for 8–12 hours (up to 48 hours).
This cold rest gives the dough structure and develops flavour.

Day 2

(8h) Bring dough to room temperature

Take the dough out of the fridge 2 hours before rolling.

(10h) shape the swirls

1. Roll the dough into a rectangle 1 cm thick.

2. Spread the filling evenly across the dough.

3. Fold the dough like a letter → bottom third up, top third down → three layers.

4. Cut into 2 cm strips.

5. If the dough feels stiff or hard to handle, let it rest 30 minutes until more elastic.

6. Shape the swirls:

   • stretch each strip slightly
     

   • roll it and wrap it around your fingers

   • tuck the end inside so it holds its shape

(11h) Proofing

Cover the tray with a damp towel and let the buns proof in a warm place for 45 minutes (or 2–3 hours if your kitchen is cool).

Tip: Place them in the oven with just the light on; it creates a gentle, ideal temperature for sourdough proofing. Once proofed, remove them from the oven.

(12-14h) Bake & glaze

1. Once the swirls are proofed, preheat the oven to 180ºC (356ºF), fan on.

2. Bake the swirls for 10–12 minutes in the middle of the oven.

3. Once done, take them out of the oven and while still hot, brush them generously with the syrup.

Enjoy warm. They are soft, aromatic, and festive.

We hope this recipe fills your home with the scents of cinnamon, ginger, and Christmas joy.
May your holidays be cozy, peaceful, and shared with the people you love; and may your kitchen always be a place of warmth and creativity.

From all of us at NaturaleBio,
we wish you a beautiful holiday season filled with good food, good moments, and good energy!

Want to see how these Sourdough Gingerbread Swirls come together?

We’ve filmed the whole process so you can follow along easily.
Check out the video-recipe and more holiday content on @naturalebio_  we’d love to have you there.