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Delicious Soft Sourdough Cinnamon Bread

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Soft sourdough cinnamon bread with (or without) raisins is a beautifully flavored and sliceable loaf. Your family will love this yummy breakfast bread.

Sliced cinnamon raisin bread
Swirled cinnamon raisin bread sliced.

Have you had trouble with your cinnamon swirl breads falling apart when sliced? Can’t get the loaf formed correctly? Do you know how to make the layers and incorporate the raisins? NO? Read on.

In this post we will show you step by step how to turn sourdough into a delicious cinnamon raisin bread.

Several of you have requested this bread recipe. Who doesn’t love a wonderful sweet sourdough cinnamon bread? and I am FINALLY delivering.

This delicious bread recipe is another winner from our Master Baker Contributor Sasha Hunter. I asked Sasha if she had a good sourdough bread recipe for homemade cinnamon bread.

three baked laves
three baked loaves of Soft Sourdough bread. One done as cinnamon raisin bread.

Sasha spent a whole afternoon photographing her recipe for us. These are all Sasha’s pictures. She makes beautiful bread and takes great pictures too.

Sasha takes us through her entire baking process step by step. She shares her sure fire method of making homemade cinnamon bread with raisins. Tips and photos of every step included.

More Sourdough Bread Recipes:

Looking for more sourdough bread? Start with these delicious recipes.

Want even more sourdough recipes? Visit our Sourdough section for sourdough discard recipes, bagels, pretzels and cinnamon rolls…

Soft Cinnamon Bread Recipe with raisins:

If you need more help making the recipe jump over to the Soft sourdough recipe post. It has LOTS of helps in it for you.

Sourdough cinnamon raisin bread-pin image
Soft sourdough cinnamon bread with raisins is a beautifully flavored and sliceable loaf. Your family will love this yummy breakfast bread.

We begin this cinnamon raisin version of the recipe at the second stretch and fold of the process.

If you want ONE cinnamon raisin loaf divide the dough at this point. Continue the recipe for the cinnamon raisin loaf with one half.

Or make the whole recipe. And use half for this raisin bread. The other leave plain for a delicious soft sourdough sandwich bread or Soft Sourdough Cinnamon Rolls.

Watch Our video (on the sidebar and at the bottom of the printable recipe card).It shows you a different method for incorporating the raisins. It’s the easiest method if doing two different types of bread from a single batch.

Sourdough Cinnamon Raisin Bread-pin image
Sourdough cinnamon bread with raisins is a sweet bread dough with the tasty sourdough flavor profile. Perfect as buttered toast or as a tasty french toast brunch! Our recipe is easy to follow and yields a fluffy bread.

Whole Wheat Cinnamon Bread Recipe:

Use this recipe and replace the white flour up to 50% with a good white whole wheat bread flour. This will give you a slightly denser loaf than our sourdough white bread recipe.

White whole wheat will make a bread light enough to enjoy with the added weight of the cinnamon swirl and raisins.

If you want to make a 100 % whole wheat cinnamon bread use our Whole Wheat sourdough bread recipe with white whole wheat. You may want to add a bit of honey to the dough to make it sweeter for this recipe.

At the second stretch and fold start checking back to this recipe for the cinnamon raisin instructions.

Sourdough Cinnamon Raisin Bread

The Raisins:

Tips for the best Cinnamon raisin Swirl bread recipe.

Plump Raisins before first stretch and fold. Mix 150 grams dry weight raisins to an equal weight of water. Let soak until the raisin are completely plumped. Drain and set raisins aside until needed at the second stretch and fold.

TIP: Add the raisins into the dough at the second and third stretch and folds. Half of them in the second stretch and fold and the rest in the third.

The plumped raisins are swirled with cinnamon sugar layer. The even distribution of raisins is preferable for little pops of raisin flavor while you eat this delicious bread.

You can also…

  • Take your dough and dump cinnamon / sugar mix and raisins on top.
  • Chop and fold it all into your dough with your bench scraper.
  • Sasha does this sometimes when she feels like making a plain loaf into a flavored loaf at the last minute.
cinnamon sugar mix with raisin bread dough.
At this point the raisins are incorporated into the dough. Now roll out the dough, degass and get ready to roll.

The Cinnamon Sugar Filling:

For EACH loaf that you want to make into cinnamon bread combine:

  • 1/2 cup light brown sugar OR cane sugar as you prefer.
  • 2 Tablespoons ground cinnamon.
  • Mix well.

This blend can be used as much or as little as your prefer. Feel Free to double the cinnamon layer or cut it down as your family prefers.

raisins are in the dough and the dough is risen.
Raisin bread risen and ready to roll

Preparing to form the Cinnamon Raisin loaves

Dump raisin dough onto board
Dump the raisin dough onto your floured work surface or board.

Look at the structure of this dough as it falls out of the bowl. This is what you are shooting for. The gluten is well developed.

Forming the Loaves:

Here is a visual guide to show you how Sasha forms her loaves and adds in the cinnamon swirl layers.

NOTE: There are two layers of the cinnamon swirl. Sasha is using brown sugar in the process pictures below. You can also choose granulated cane sugar as you prefer.

Making a loaf into cinnamon bread with raisins.

Rolling it up:

The printable recipe card has all the instructions step by step. But the techniques Sasha uses is easiest to understand when you can see the process too. Watch our video for a complete recipe demonstration as well.

Your Printable Recipe Card:

Sliced cinnamon raisin bread
Yield: 24 slices (2 large loaves)

Sourdough Cinnamon Bread with raisins

Prep Time: 20 hours
Cook Time: 50 minutes
Total Time: 20 hours 50 minutes

Beautifully swirled cinnamon bread with raisins begins with your bread recipe of choice. Her are the instructions for turning your bread recipe into a yummy cinnamon raisin bread.

Ingredients

Soft sourdough Sandwich bread dough (This makes two loaves of bread)

  • 300 grams starter-freshly fed and active
  • 650 grams warm water
  • 50 grams honey
  • 40 grams avocado oil
  • 1000 grams White bread flour (high protein)
  • 20 grams Salt

FOR EACH LOAF with Cinnamon and Raisin filling You will need:

  • 2 Tablespoons cinnamon
  • 1/2 Cup sugar- (either brown sugar or cane sugar works)
  • 150 grams dried raisins
  • 150 grams water

Instructions

MIXING:

  1. Begin with a very active recently fed starter. It should pass the float test.
  2. Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
  3. Pour in the water to weight of 650 g. Press tare.
  4. Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
  5. Add the oil. Press tare
  6. Add the honey. Press tare.
  7. Whisk together the starter, oil, honey and water until they are mixed.
  8. Add the 1000 grams of flour.
  9. Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

AUTOLYSE:

  1. autolyse 1 hour.
  2. Sprinkle salt across dough.
  3. spritz with water bottle and work in the salt with wet hands.
  4. Rest 30 mins

STRETCH AND FOLDS:

  1. PREPARE RAISINS: Put the raisins in water and set aside. They will plump as they absorb water for a better finished baking result.
  2. Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
  3. BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.
  4. Incorporate the plumped raisins into the dough in the second and third stretch and folds. Half in one then half in the other.
  5. Fourth stretch and fold all the raisin will be blended evenly throughout the dough.

LONG COLD RISE:

  1. Refrigerate overnight.

BENCH REST DOUGH:

  1. Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
  2. ( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.
  3. Bench rest an hour until dough is elastic.

SHAPE AND FINAL RISE:

  1. De-gass dough with rolling pin and shape for pans as shown in post.
  2. Spray the dough with water and evenly sprinkle with Half the cinnamon sugar.
  3. Fold the outside edges of the dough to the center and close the seam. Sprinkle remaining cinnamon sugar on the top.
  4. Fold the FRONT corners of the rectangle to the center seam.
  5. Roll the dough up tucking it as you roll to keep the roll tight.
  6. Flatten the seam and pinch the ends.
  7. Place the formed dough loaf into your oiled bread pans.
  8. let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.
  9. Do an egg wash(optional) on top of the dough before baking.
  10. Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.

BAKING INSTRUCTIONS:

  1. Preheat oven with a pizza stone(or baking sheet) and broiler pan on oven shelf below at 400°.
  2. Loaf pans go on top of a sheet pan onto the stone(If you have one).
  3. Spritz loaves very liberally with water bottle just before going into oven.
  4. Pour water about 1/2 inch deep in the broiler pan. This creates steam.
  5. Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.
  6. After 15 mins turn oven down to 375°.
  7. Bake an additional 30-35 mins.
  8. Turn loaves for even browning.
  9. Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
  10. Remove from oven and cool on racks to room temperature before cutting the bread.

Notes

Alternate Method: To add cinnamon and raisins


If you decide to turn a loaf into a cinnamon swirl bread at the last minute. You can do this just before shaping the loaf. It is NOT ideal. But it will still taste great.

  • Take your dough and dump the cinnamon / sugar mix and raisins on top.
  • Chop and fold it all into your dough with your bench scraper.
  • I do that sometimes when I feel like making a plain loaf into a flavored loaf at the last minute.

Alternate method 2 :

It is easy to add the raisins in when making the cinnamon layers when forming the dough for the bread pans. WATCH the VIDEO below to see me use this method.


More Loaves:


This recipe is for two LARGE loaves. One plain and one cinnamon raisin bread. If you prefer to make three smaller loaves the recipe will divide into three smaller loaves.

You will have to decide at the second stretch and fold how many loaves you wish to make with raisins. Divide the dough into thirds at this point and add the raisins into the loaves as you prefer.

NOTE: If you want two loves of cinnamon raisin bread increase the raisin and cinnamon filling up by a third. The same applies if you want two loaves plain and one with the fillings. But DECREASE by a third.

Nutrition Information

Yield

24

Serving Size

1 slice cinnamon bread

Amount Per Serving Calories 217Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 326mgCarbohydrates 39gFiber 2gSugar 7gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

If you want to buy sourdough starter that is well established and ready to go CONTACT SASHA. She sells hers all over the US.

Sourdough cinnamon rolls
Make this recipe into FANTASTIC Homemade sourdough Cinnamon rolls. We did an entire post on it here!
Sourdough cinnamon raisin bread-pin image
Sourdough cinnamon bread with raisins is sweet bread dough with the tasty sourdough flavor profile. Perfect as buttered toast or as a tasty french toast brunch! Our recipe is easy to follow and yields a fluffy bread. #sourdough #recipes #cinnamonraisin #bread #easy #discard
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Connie

Monday 5th of April 2021

Made this bread as my 1st sourdough bread from this starter. Made one cinnamon raisin loaf and one plain plain loaf. They were both amazing. The crust on both were awesome. This is one of those recipes that I will keep forever. Mmm mm

Dawn

Monday 22nd of March 2021

Oh my!!! This recipe is easy and it turned out delicious!! The baking time was longer here in Alberta!! The second loaf I added some minced bacon, thin chopped onion and grated Tex mex cheese!! The cheese one could’ve been rolled a little tighter but both taste amazing!!! I wish I could post a picture!!

Diane

Monday 22nd of March 2021

Hi Dawn, I wish you could post a pic too! They sound just amazing. That bacon onion cheese version is very intriguing. I'll have to see about those add ins. I'm sure we would love it. Happy baking!

Katie

Thursday 18th of March 2021

Hi Diane!

I’m trying to work baking this I to my busy work schedule... what is the longest amount of time it should be left in the fridge for the cold rise? Ideally I would like to put it in right before bed and then take it out when I get home from work the next day but that would be close to 20 hours in the fridge which seems like a really long time.

Diane

Thursday 18th of March 2021

I think it will be fine Kayti. Please let us know how it goes for you!

Grace

Friday 5th of March 2021

Wow! This recipe is a winner, and it is also a learning process. The third time was a charm for me. Important things that anyone should adhere to making this bread: 1. Use a scale to weigh ingredients! The difference is dramatic from trying to convert the measurements to cups. 2. Use bread flour! Huge difference. 3. Take your time. Don't rush the process for any of the steps or the rising times. 4. Make sure that you allow the bread to cook to the correct internal temp. Get a good thermometer for this if you don't have one.

If you do these things and follow the instructions, you will have bakery-quality bread at home. This is a fabulous recipe that my family loves!!!

Diane

Friday 5th of March 2021

Hi Grace, Thanks SO much for the great review. I really appreciate you summarizing the points in the recipe that helped you out. These are all very important to the success of this recipe. Happy Baking!

Heather

Friday 5th of March 2021

Unbelievably delicious! Did two cinnamon / raisin loaves! It was my first time incorporating anything into my sourdough and I found it a little more challenging than I wanted it to be to get those raisins distributed, but it worked out in the end! I did one loaf in the loaf pan and the other as a boule in the Dutch oven...I threw it in a banneton and stuck it in the fridge overnight. It’s just finishing up in the oven and smells delightful! Wish I could post a photo! I’m so pleased with the results. Thank you so much for the method!

Diane

Friday 5th of March 2021

Hi Heather, I'm so happy the recipe worked well for you. Thanks so much for the great review. We have many other sourdough breads that use this method. Browse around our sourdough recipe for more.

If you are on instagram or FB tag us with a pic of your bread. We would love to see it. We like to comment and share out our recipes from our bakers on our daily stories. We'd love to see your breads. Happy baking and have a glorious day!

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