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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.

Originally, we made this no-knead sourdough cinnamon bread by dispersing the raisins throughout the dough during the stretch and fold stage as you see pictured above. This is a great method and we still highly recommend it and the post is built on these instructions.

Sliced Cinnamon Raisin Bread
Swirled cinnamon bread sliced.

Over the years, we found this recipe also works well when the raisins are layered into the dough at the final shape of the dough into loaves. Our video uses that method. So please read the post and watch the video so you can see the two processes and decide how you want to make this sourdough cinnamon swirl bread recipe.

Putting the raisins into the rolled layers rather than dispersing them through the dough give you a sourdough cinnamon roll twist bread. It’s all good.

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.

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

How to Make Cinnamon Raisin Sourdough Bread:

Here is the detail on how to make this no knead sourdough cinnamon bread with the raisins dispersed through the dough. To place the raisins into the rolled layers only use the method in the video.

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 sourdough 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.
sourdough cinnamon bread with Raisins throughout the dough 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 for two hours. They will plump as they absorb water for a better finished baking result.
  2. NOTE: See video for an alternate method of adding raisins by layering them in at the final rise rather than dispersing them through the dough in the stretch and fold stage.
  3. Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
  4. Do the first stretch and fold and set timer for 30 minutes.
  5. 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.
  6. IF DISPERSING THE RAISINS INTO THE DOUGH: Pour half of the plumped raisins into the bowl and stretch the dough over them.
  7. At the third stretch and fold pour in the remaining raisins and again stretch the dough to bring the raisins into the dough.
  8. At the Fourth stretch and fold all the raisins will be blended evenly throughout the dough.
  9. For more help with adding raisins to this bread dough please read the entire post and examine the photo gallery we include.

LONG COLD RISE:

  1. Refrigerate overnight or up to 36 hours.

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:

Both the video and our photo gallery included in this post will help show you the details of shaping and layering the cinnamon into the dough.

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

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More Sourdough Bread Recipes:

Sourdough Cinnamon Rolls
Make this recipe into FANTASTIC Homemade sourdough Cinnamon rolls. We did an entire post on it here!

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…

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

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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

Laura

Sunday 22nd of January 2023

Love this recipe and have made it many times! It’s VERY forgiving and works around my schedule. Most recently made one loaf cinnamon raisin and the other Kalamata olive, sun dried tomato and herb. We can’t decide which we love more!!

Diane

Sunday 22nd of January 2023

Hi Laura, I'm going to have to try adding in Kalamata olives and dried tomatoes. Sounds divine! Thanks for sharing your experience with this recipe and the great review. We are happy To hear your having fun developing new versions! Happy Baking :)

Jess Parlin

Monday 14th of November 2022

Hi ! I absolutely love this bread and it was the first sourdough bread I ever tried. Now I even substitute rye and spelt flour for some of the bread flour. I really appreciate you sharing the recipe and the helpful video. I do have a question: I would like to make 6 small rounds cinnamon raison instead of loaves; do you think I should use the same oven temperature ? Thank you, Jess

Jess

Thursday 17th of November 2022

@Diane, thank you so much ! I can’t wait to try this new method. Your input is very much appreciated and my family will reap the tasty benefits.

Diane

Monday 14th of November 2022

Hi Jess, Its so great to know you love this recipe and have learned how to adjust it for your own personal tweaks. As for the small rounds I would control the bake by changing the method. Bake boules in a dutch oven or otherwise covered for about half the baking time. Then remove cover and continue bake to done.

Reduce the time of the bake rather than lowering the temperature. Otherwise you may sacrifice the best rise. When I bake boules I chill them for 2 to 4 hours and preheat the oven and dutch oven I bake them in at least 30 minutes before baking them. Score the loaves deep.

TRY THIS: Bake the small boules at 400 degrees F covered with a lid (dutch oven preferred) for 15 minutes. Remove the lid and check internal temp of loaves. They need to get to 200 degrees F to be done. Bake with lid off until they reach 200. Maybe another 10 minutes? Not sure since I don't know the boule sizes. NOTE: You can reduce the heat to 375 degrees F. after you take the lid off if they brown really fast and are not baking to done. I hope this helps. Thanks for the great review. Happy Baking!

Linda B.

Thursday 10th of November 2022

The video does not show her spraying any water as directed in the recipe. Please explain. Thank you!

Linda B.

Saturday 12th of November 2022

@Diane, Thank you! It's fairly humid in my area, so I will forego spraying the top of the loaf. Appreciate the feedback! My loaves are rising now. =)

Diane

Saturday 12th of November 2022

Hi Linda, Spraying water on the dough before baking is not required for success. It is suggested in the recipe because that is what Sasha (the recipe author) does and her loaves turn out great! I have made this recipe both with the spray and without. The waterbath is the most important part of baking this bread. As the bread bakes it needs to be steamed and the waterbath accomplishes that. Some people have had trouble using too much spray on the loaves and discovering soggy baked bread as a result. I believe your local humidity may impact how much spray helps the crust stay soft but keeps the bread well baked. I hope this helps.

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!

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