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Sourdough Cinnamon Raisin Bread Recipe-Complete Tutorial

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Soft sourdough cinnamon raisin bread 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.

If you just want the recipe hit the Jump to recipe button to skip all the guides and go down to the printable. Enjoy!

Several of you have requested this bread recipe. Who doesn’t love a wonderful sweet sourdough cinnamon raisin 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 raisin 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 raisin bread. Tips and photos of every step included.

I’ve also included my video on basic techniques for making this sourdough bread. Need more help with the long cold rise Tartine method of bread baking? You will find more help in my complete Beginners Artisan Sourdough Bread Recipe Tutorial .

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 Raisin Bread Recipe:

Notice I have linked above the soft sourdough Sandwich bread recipe. That is the bread recipe Sasha is using here. I have included the recipe in this post too. However….

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

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.

Sourdough Cinnamon Raisin Bread-pin image
Sourdough cinnamon raisin bread 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.

Whole Wheat Cinnamon Raisin 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 raisin 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.

NOTE: Adding the raisins into the cinnamon sugar layer is problematic. The raisins always fall out while eating and the layers tend to separate. Not ideal.

If you forget to do this 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 raisin 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.

Personally I really like cinnamon. I think bread recipes for breakfast need a lot of yummy flavor and spice to help wake me up. I may be one to double this cinnamon sugar filling recipe.

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 raisin bread.

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.

Your Printable Recipe Card:

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

Sourdough Cinnamon Raisin Bread

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

Beautifully swirled cinnamon raisin bread 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.


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 39gNet Carbohydrates 0gFiber 2gSugar 7gSugar Alcohols 0gProtein 5g

Did you make this recipe?

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

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 raisin bread 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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Pia Watson

Monday 23rd of November 2020

I have made this twice now....and I can’t even find the best word to describe this delicious cinnamon/raisin bread. Absolutely, heavenly scrumptious ❤️. Followed directions exactly except a mix of raisins and cranberries:)))

Tammy Clarke

Sunday 15th of November 2020

I swear I’ve made the plain version of this 20 times, my husband loves it. Today I’m trying the cinnamon raisin version for the first time. I was just looking at the nutritional info for both and I’m really confused at how this version has FEWER calories than the plain version, with the same number of servings. Am I missing something?

Tammy Clarke

Monday 16th of November 2020

@Diane, So this would be TWO loaves of cinn raisin or 1 regular and one CR? I thought the ingredients added (1/2 cup sugar, 2 tbsp cinn, 150 g raisins) was just for one loaf (1/2 of the recipe).

Diane

Sunday 15th of November 2020

Hi Tammy, Thanks so much for pointing this out. I missed this and of course it makes no sense. I ran both recipe nutritional calculators through a third one online. They should now be fairly accurate. Also Remember, When dealing with homemade bread the size of your slice has a lot to do with how many calories you actually ingest. I'm glad you and your hubby are enjoying the soft sourdough bread recipe. This cinnamon bread is a VERY popular version of it. I also make soft cinnamon rolls with the same soft sourdough recipe. So good too! Have a great day and Happy Baking!

Adele Recklies

Thursday 12th of November 2020

Finally, a great recipe for sourdough raisin cinnamon bread! I replaced a little of the bread flour with spelt flour (50 grams spelt, 450 grams bread flour for 1 loaf), which just made it better. Next time, I might replace part of the raisins with walnuts and will use all of the cinnamon sugar mixture- I came close but had some left. I also forgot to slice the top of the dough before baking (it was a busy day) but got a nice oven rise anyway. This recipe is a keeper.

Judy C Davis

Tuesday 10th of November 2020

I have a quick question regarding the steam pan. I've made your sourdough sandwich bread and the cinnamon raisin bread; both were delicious and easy to make. Both loaves were "gummy" on the bottom when I removed from their pan. I took out the steam pan and placed the loaf directly on the rack @ 300 for 10 minutes or so to firm up the bottom of each. Should the steam pan be removed at the end of 15 minutes when I turn the oven down? Just curious if I can correct this without having to return to the oven to bake out of the pan. Thanks for the delicious easy to follow recipe.

Judy C Davis

Tuesday 10th of November 2020

@Diane, I will try that. I know at one point, the water in my old broiler pan was bubbling. Also, I had the bread sitting on a tray on the rack directly above the water pan. I may try moving it up another rung. Thanks, for your suggestions of less water. Have a good day, and happy baking.

Diane

Tuesday 10th of November 2020

Hi Judy, I hate to suggest removing the steam pan when it is so hot. I worry you could get splashed with hot water. I don't remove it. Instead try using less water in a metal steam pan ( I use an old roasting pan) so it is mostly evaporated by the end of the bake. And I don't use so much water on the loaf if I have a good steam going in the oven itself. I have not had the gummy loaf problem but others have. I think it is a bit too much water on the loaf itself at the beginning of the bake.Your solution of taking the bread out of the loaf and finish it on the rack is fine as long as you don't get too hard a crust on the bottom. I have never done this. I usually put the water bath in the oven and preheat it. Then I bake the loaf (with little water sprayed on it) in the steamy oven. When I turn the oven down the steam is mostly gone and the loaf bakes well. But MY oven does not hold the steam. The steam actually leaks out of my oven. So I think yours must have a better seal. The short answer is use less water on the dough and less water in the steam bath. Preheat the steam bath so most of it is used by that initial bake time. I hope this helps.

Bernardene Beazley

Monday 5th of October 2020

Thank you , this is amazing. I soaked my raisins and a few dates in coffee!

Diane

Monday 5th of October 2020

Hi Bernardene, I'm so glad you dropped by to share this excellent idea for enhancing this recipe. Now I MUST give it a try. We love coffee. Seems like a great fit for our household. And the dates. Genius!

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