Skip to Content

Delicious Soft Sourdough Cinnamon Bread

Soft Sourdough Cinnamon Bread with or without raisins, is a beautifully flavored and sliceable loaf. Your family will love this delicious breakfast bread. This loaf can stand alone as a moist, scrumptious slice or enjoy it toasted with butter or even peanut butter. It can also make an amazing French toast.

By incorporating honey and avocado oil into this traditional sourdough recipe, you will be able easily fold in your sugar cinnamon filling and prevent the crumb from falling apart. The honey and oil work together to build a soft, dense texture more like a sandwich bread.

We walk your through all of the steps needed to help you bake the best Sourdough Cinnamon Loaf in this post.

Sliced Cinnamon Raisin Bread
Swirled cinnamon raisin bread sliced.

Our video tutorial guides you through the process with a clear visual that is easy to follow

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 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 are included, and the pictures you see are Sasha’s pictures while making this bread.

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 a lot of information in it for you.

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

If you want a single 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 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.

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.

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

Tips for the best Cinnamon Raisin Swirl Bread recipe

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

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 the cinnamon / sugar mix and raisins on top; or chop and fold it all into your dough with your bench scraper.

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

Measurements for each loaf that you want to make into cinnamon bread are

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

This blend can be used as much or as little as your desire. 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.

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!

Follow Us:

We enjoy meeting you on our social networks. Follow us on Facebook, Pinterest, Instagram . Tag us with your pictures of our recipes and comment on how it went for you. We would love to see what you do with them.

We often like, comment and share your posts of our recipes on our daily Instagram stories.

Ask questions and rate the recipe in the comments section below. Please share what you did with this recipe. We are always looking for more and better ways to make homemade food. Other cooks love your ideas!

Recent Posts:

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

Lori

Saturday 27th of August 2022

I’d really appreciate a response to my question below regarding sealing the ends. Thank you.

Diane

Saturday 27th of August 2022

Hi Lori, I'm happy to help. As the loaf bakes it will expand and squeeze out some excess filling. This is normal. If you want to reduce leakage I can think of two things you can try. -Pull the dough from the bottom of the loaf end after forming the loaf and pinch it at the top third of the loaf. This may help contain the filling as the bread bakes. -Reduce the amount of filling you spread out to the edges of the dough. This should help keep the filling away from the loaf ends and reduce the leakage. ALSO: if you find the loaf is wet after baking it may not be the filling leaking out but rather too much water sprayed on the loaf before baking. This may be weakening your seals on the dough as the water falls into the pan around the dough as it bakes. Try making a loaf and using the water bath without spraying the dough and seeing if that helps keep the finished bread dryer. I hope one of these ideas help. I'm so glad your a fan of this recipe. hopefully you can tweak it to make it a pleasure to bake. Have a wonderful day!

Jeff

Thursday 18th of August 2022

This came out perfect and might be the best loaf I've ever made! Smells so good while baking and tastes wonderful. I am excited to try it as french toast. Your detailed instructions were perfect, I followed them too a tee.

The sugar/cinnamon mixture did cause the loaf to really stick to the pan, even well greased. I would probably use a sheet of parchment in the pan next time for easier release.

The dough is quite sticky but using a wet hand and bench scraper it's workable.

After shaping the loaf and putting it into the pan, egg wash, and scoring, I covered it with a plastic bag and into the fridge for 2 hours. It wasn't really rising much in the pan which I expected in the fridge. I ended up leaving it in the fridge around 6 hours and it still hadn't risen to the top of the pan, but I baked anyways and got an excellent oven spring using the water spray technique and pan with water. The end loaf looked just like your pictures.

In terms of nutritional info, the entire baked loaf for me was 1210 grams and I got 3179 cals for the entire loaf when I plugged it in so just depends on how thick you slice it.

Diane

Thursday 18th of August 2022

Thanks for this excellent feedback. I'm so glad the recipe worked well for you. Happy baking!

Elizebeth

Thursday 18th of August 2022

Hi! I tried the recipe with AP yesterday and my dough was so sticky which I immediately realized could have been the flour change. Do you know the measurement for the recipe using AP? That’s typically what I have on hand more! Thank you!

Diane

Thursday 18th of August 2022

Hi Elizebeth, The flour will make a difference for sure. You can use AP but you will have a much better result if the PROTEIN of the flour is over 5 grams or 12%. King Arthur and Montana brands are two that have this in AP flour. The stickiness is a factor with this dough. Wet hands and tools are your best friends when working the dough.

Doug

Thursday 4th of August 2022

Made one Cinnamon Raison and one plain loaf. The Cinnamon Raison was fantastic and will become my go to recipe for this type of bread.

Cate

Thursday 28th of July 2022

Time to make this again. My kids love this bread and always ask for it. For anyone wondering, I let it cool slice and freeze in gallon freezer bags with a piece of parchment between each slice for easy separation. The recipe works wonderfully as written and so easy to use the scale and Tare button to measure as you add the ingredients. The dough is so nice to handle and work with too! The pictures make it fool proof. Thanks for sharing!

Diane

Thursday 28th of July 2022

Hi Cate, We are so glad to hear the recipe works well for you. It's a favorite for sure. Happy Baking!

Skip to Recipe