I grew up smelling cinnamon bread cool on my grandmother’s counter, and I have been chasing that same warm, spiced smell in my own kitchen ever since. When I started baking sourdough, this was one of the first flavors I tried to recreate. A swirl of cinnamon butter, a handful of plump raisins, and my regular sourdough dough, that is all it takes to turn a plain loaf into something that feels like a hug.
This cinnamon raisin sourdough bread has become one of the most requested loaves in my house. It is naturally leavened, so there is no commercial yeast involved, just a long slow rise that builds real flavor. The tang from the sourdough starter balances the sweetness of the raisins perfectly, and it makes some of the best toast you will ever have.
Why This Recipe Works
- Naturally sweet, not sugary. A small amount of brown sugar and the raisins themselves provide sweetness, so the loaf stays balanced instead of tasting like cake.
- Cinnamon in every bite. Spreading cinnamon butter through the dough before shaping means you get a swirl in every slice, not just a few spots.
- Great for beginners. If you already bake plain sourdough, this recipe only adds one extra step: rolling in the filling.
- Freezer friendly. This loaf freezes and toasts beautifully, so it is easy to always have a slice ready.
Basic Equipment You’ll Need
- Kitchen scale – for accurate flour and water measurements
- Large mixing bowl – for mixing and bulk fermentation
- Dutch oven – traps steam for a crisp, golden crust
- Banneton or bowl lined with a towel – holds the loaf’s shape while it rests
- Bench scraper – helps handle and shape the dough
- Lame or sharp razor blade – for scoring the top of the loaf
- Parchment paper – makes it easy to lower the dough into the hot Dutch oven
- Wire cooling rack – lets air flow under the loaf as it cools
Cinnamon Raisin Sourdough Bread
Ingredients
Equipment
Method
- 1: Mix the dough: In a large bowl, whisk 350 grams water and 100 grams active sourdough starter together. Add 500 grams bread flour and 30 grams brown sugar. Mix until no dry flour remains. Cover and rest 30 minutes.
- 2: Add salt: Sprinkle 10 grams fine sea salt over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
- 3: Stretch and fold: Do 3 sets of stretch and folds, 90 minutes apart. Turn the bowl and fold each side into the middle each time.
- 4: Add cinnamon swirl and raisins: Mix 2 teaspoons ground cinnamon into 30 grams unsalted butter, softened to make a cinnamon butter. Toss 110 grams raisins in 1 tablespoons extra flour for tossing raisins. Press dough into a rectangle, spread on the cinnamon butter, and sprinkle with raisins. Roll and fold to seal them in.
- 5: Bulk ferment: Cover the dough and let it rise at room temperature until it grows by about 50%. This takes 4 to 270 minutes depending on how warm your kitchen is.
- 6: Shape the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Place seam-side up in a floured banneton or bowl lined with a towel.
- 7: Cold retard overnight: Cover the banneton and place it in the fridge for 8 to 480 minutes. This builds flavor and makes the dough easier to score.
- 8: Preheat and score: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes . Turn the cold dough onto parchment paper. Score the top with a sharp blade.
- 9: Bake: Place the dough into the hot Dutch oven with the lid on. Bake 45 minutes covered, then remove the lid and bake 20 to 25 minutes more, until deep golden brown.
- 10: Cool completely: Move the loaf to a wire rack. Let it cool for at least 60 minutes before slicing. Cutting too early makes the inside gummy.
Notes
Recipe Details
Choosing Your Raisins
Plump, soft raisins work best. If yours feel dry or hard, soak them in warm water for about 10 minutes, then drain and pat them dry before adding them to the dough. Dry raisins can pull moisture out of your bread as it bakes.
Making the Cinnamon Swirl
Soften your butter first so it spreads easily without tearing the dough. Mix the cinnamon directly into the butter before spreading, rather than sprinkling it on dry. This keeps the spice evenly distributed instead of clumping in one spot.
Why the Dough Rests So Long
Sourdough relies on wild yeast in your starter, which works much slower than store-bought yeast. This slow rise is what gives the bread its gentle tang and chewy texture. Resist the urge to rush the process, even on a warm day.
Storing Your Loaf
- Room temperature: Keep in a paper bag or bread box for up to 2 days.
- Fridge: Wrap tightly and store up to 1 week, though the crust will soften.
- Freezer: Slice first, then freeze in a sealed bag for up to 3 months. Toast slices straight from frozen.
Ways to Serve It
This loaf is made for toasting. Add a pat of butter and let it melt into the swirl, or spread on cream cheese for a breakfast that tastes like a cinnamon roll. It also makes wonderful French toast.
Recipe Notes
- Soak dry or hard raisins in warm water for 10 minutes before using, then drain well and pat dry.
- Make sure your sourdough starter is active and bubbly before you begin. It should double in size within 4 to 6 hours of feeding.
- Do not skip the cold retard step. Resting the shaped dough in the fridge overnight makes it easier to score and deepens the flavor.
- If your kitchen runs warm, bulk fermentation will finish faster. If it runs cool, watch for the 50% rise instead of the clock.
- Let the loaf cool for at least 1 hour before slicing so the inside doesn’t turn gummy.
- Store the baked loaf at room temperature in a paper bag for 2 days, or freeze sliced for up to 3 months.
Nutrition Facts
Per slice (based on 12 slices per loaf). Values are estimates.
| Nutrient | Amount |
|---|---|
| Calories | 182 kcal |
| Carbohydrates | 37 g |
| Protein | 5 g |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Fiber | 1.5 g |
| Sugar | 7 g |
| Sodium | 190 mg |
More Sourdough Recipes to Try
If you enjoyed this loaf, keep the sourdough baking going with these flavor variations:
- Blueberry Lemon Sourdough Bread
- Jalapeño Cheddar Sourdough Bread
- Chocolate Chip Sourdough Bread
- Cranberry Walnut Sourdough Bread
You may also like our Sourdough Kefir Bread recipe, which uses kefir instead of a traditional starter for extra tang and gut-friendly probiotics.
FAQs
Can I use golden raisins instead of regular raisins?
Yes. Golden raisins work just as well and give a slightly milder, less tangy sweetness.
Why did my raisins burn on the outside of the loaf?
Raisins on the very surface of the dough can scorch in a hot oven. Make sure they are folded well into the center of the dough, not left exposed on the outside.
Can I add walnuts or pecans to this recipe?
Yes, about half a cup of chopped walnuts or pecans folds in nicely with the raisins and adds a pleasant crunch.
Do I need a Dutch oven to bake this bread?
A Dutch oven traps steam and gives the best crust, but you can also bake on a hot baking sheet with a pan of water in the oven to create steam.
Why is my sourdough bread dense instead of airy?
Dense bread is often a sign of an underfed or weak starter, or not enough bulk fermentation time. Make sure your starter doubles in size before you start, and let the dough rise until it looks puffy and full of air pockets.
How do I know when bulk fermentation is done?
The dough should look about 50% bigger, feel light and jiggly when you shake the bowl, and show small bubbles on the surface. Watch the dough, not the clock, since timing changes with kitchen temperature.
Hi, I’m Natalia Smith, a kefir enthusiast and content writer dedicated to making fermented dairy approachable and enjoyable. My journey with kefir began in my own kitchen, experimenting with recipes and sharing the health benefits I discovered. Through hands-on experience and continuous learning, I aim to provide clear, trustworthy information that helps others embrace the goodness of kefir in their daily lives.