Sourdough Wool Roll Bread
Food Recipes Sweet

Sourdough Wool Roll Bread

The new trend that is taking the internet by storm.. yup another bread. Inspired by Apron here is a sourdough version of Wool Roll Bread. Made from wholewheat starter and strong white bread flour, the bread was fluffy and just delicious especially with the cinnamon. I am sure I used a white starter it would have fluffed up even more. It is a beautiful bread and a perfect creation thanks to Apron. It is almost like a tear and share too.

Wool Roll Bread Recipe

Here is a step by step recipe. Each step has ingredients and the corresponding method further down.



  • 80 starter (I had wholewheat starter)
  • 20 sugar
  • 40 milk
  • 120g white bread flour


  • 140g bread flour
  • 20g sugar
  • 5G salt
  • 55g egg
  • Step one dough
  • 100g whipping cream 


  • 80g dry mixed fruit
  • 1 tsp cinnamon powder
  • milk to glaze



  • Mix the starter, sugar & milk
  • Add the flour then knead to form rough dough
  • Cover and rest for 3 hours
  • The dough should be smoother now and more elastic


  • Add the ingredients to a stand mixer and tear in the dough made above
  • Mix with the paddle attachment for about 5 minutes on medium speed then slowly pour in the cream
  • Mix until the dough is smooth and all combined. Takes about 10 minutes
  • Cover and rest for a couple of hours
  • It should have almost doubled
  • I kept it at around 21 degrees


  • Place dough onto a lightly floured surface
  • Give it a quick knead and then split in four then form round ball rest for 20 minutes
  • Roll out each ball into pizza shape then slice the top half thinly. I used a pizza cutter
  • Mix the fixed dried fruit with cinnamon
  • Put 20 g of the filling in each rolled ball
  • Start by folding the bottom then sides and roll together
  • Repeat for the other 3 balls
  • Place in greased lined 20cm pan
  • Prove overnight (I left it in the porch). It was around 5 degrees
  • The next morning glaze with milk mixed with some cinnamon powder
  • Bake at 180 Celsius for 20-25 minutes until it is golden brown

To give it that extra cinnamon flavour, once baked I glazed mine with some lightly warmed cinnamon syrup. 
You can use whatever filling you want, from chocolate to dried cherries.

The end result was this delicious bread that pulled apart and almost tasted like a hot cross bun.