There’s something special about waking up to the aroma of freshly baked bread—especially when that loaf is a sourdough cinnamon raisin bread studded with sweet raisins and ribboned with cinnamon-sugar. It’s comforting, slightly sweet, and has the distinctive tang that makes sourdough so delightful.
I started with simple sourdough loaves, and after gaining confidence I began experimenting with fillings and add-ins. This cinnamon raisin version quickly became a family favorite: tender crumb, warm cinnamon, plump raisins and a gentle sourdough tang. The process takes time because of fermentation, but the hands-on work is minimal. When you slice into that golden loaf and see the cinnamon swirls, you’ll know it was worth it.
Below you’ll find ingredient notes, practical tips, and step-by-step instructions to help you bake a consistent, delicious sourdough cinnamon raisin bread at home.
Ingredient Notes and Tips
Here’s why each ingredient matters and how to prepare them for the best results.
Sourdough Starter: Use 100 grams of fed, bubbly starter. It should be active with visible bubbles and ideally at room temperature. If your starter has been refrigerated, feed it and allow it to become bubbly before using.
Levain Option: If you prefer to build a levain, mix 35 grams starter, 35 grams water, and 35 grams flour (100 grams total) and let it sit 3 hours until bubbly. A levain often produces a slightly milder sour flavor and can be easier on digestion, but using 100 grams of your regular active starter is simpler when planned ahead.
Same-Day vs. Overnight Baking: The recipe is optimized for an overnight cold ferment in the refrigerator (8–12 hours) for deeper flavor and easier scoring. If you need the loaf the same day, let the shaped loaf rise at room temperature for 2–3 hours until noticeably puffy—expect a milder tang and a softer crust.
Flour: Unbleached all-purpose flour produces a soft, tender crumb. Bread flour will make the loaf chewier, which may be less desirable for this style.
Water: Use warm water around 85–90°F (29–32°C) to encourage steady fermentation without harming the starter.
Raisins: Use about 120 grams (roughly ¾ cup) of regular or golden raisins. Make sure they’re plump; you can soak dry raisins briefly in warm water if needed, then drain.
Cinnamon Butter Filling: Combine salted butter, brown sugar, cinnamon, and a small amount of flour—the flour helps absorb moisture so the filling doesn’t make the crumb soggy.
Salt: About 10 grams (approximately 2 teaspoons) is important for flavor and to regulate fermentation.
How to Make Sourdough Cinnamon Raisin Bread
The method is straightforward: mix, stretch and fold, add raisins, shape with cinnamon butter, refrigerate (or proof same day), then bake in a Dutch oven. Below are clear steps so you can follow along confidently.
Step 1: Mix the Dough (1 hour rest)
In a large bowl, mix 100 grams bubbly starter with 375 grams warm water until milky. Add 500 grams flour and 10 grams salt and combine to form a very sticky dough. Cover and rest in a warm, draft-free place for 1 hour.
Step 2: First Stretch and Fold (30 minute rest)
Wet your hands to prevent sticking. Reach under one side of the dough, stretch it up and fold it over. Rotate the bowl and repeat around the dough. Cover and rest 30 minutes.
Step 3: Add Raisins (30 minute rest)
Before the next fold, sprinkle about 30 grams (¼ of the raisins) over the dough and fold. Repeat in quarters so the 120 grams of raisins are evenly distributed. Cover and rest 30 minutes.
Step 4: Third and Fourth Folds (3.5 hours total rest)
Perform another stretch-and-fold, rest 30 minutes, then do the final fold and let the dough rest for 3 hours. The dough should become puffier with visible bubbles.
Step 5: Make the Cinnamon Butter
Combine 4 tablespoons (about 57 grams) softened salted butter, ¼ cup (about 55 grams) packed light brown sugar, 2 teaspoons ground cinnamon, and 1 teaspoon (about 3 grams) flour. Mix until smooth—the flour helps prevent excess moisture.
Step 6: Shape the Dough
Line a bowl with parchment paper. Lightly flour your work surface (2–3 tablespoons) and gently stretch the dough into a rectangle roughly 12 x 16 inches. Spread the cinnamon butter down the center. Fold the short sides in a wallet-style trifold, then roll from the short side into a log. Pinch the ends closed and place seam-side down in the parchment-lined bowl.
Step 7: Cold Ferment Overnight (OR Same-Day Option)
Overnight (recommended): Loosely cover and refrigerate 8–12 hours. The slow cold rise develops flavor and firms the dough for easier scoring.
Same-day: Let the shaped loaf rise at room temperature 2–3 hours until puffy and increased by about 50%. If the dough feels too soft for scoring, chill it briefly (10–15 minutes) before scoring.
Step 8: Bake (40–45 minutes)
Preheat the oven to 425°F (218°C) with a Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for another 10–15 minutes. Remove the loaf from the fridge, score the top three times with a sharp lame or knife, and transfer it to the hot Dutch oven on the parchment. Cover and bake 20 minutes, then remove the lid and bake an additional 20–25 minutes until deep golden and an internal temperature of 195–210°F (90–99°C) is reached.
Carefully lift the loaf out using the parchment and cool completely on a wire rack before slicing—slicing hot bread can make the crumb gummy.
Recipe Variations to Try
Once comfortable with the base recipe, try these variations:
- Apple Cinnamon: Add ½ cup finely diced dried apples with the raisins.
- Orange Cranberry: Swap raisins for dried cranberries and add 1 tablespoon orange zest to the cinnamon butter.
- Chocolate Chip Swirl: Stir ½ cup mini chocolate chips into the cinnamon butter for a decadent twist.
- Whole Wheat: Substitute up to half the all-purpose flour with whole wheat; you may need 1–2 tablespoons extra water.
- Nutty: Add ½ cup chopped walnuts or pecans along with the raisins for texture.
- Quick-Rise: Use the same-day method for a faster loaf; flavor will be milder.
Homemade Cinnamon Raisin Sourdough Bread FAQ’s
How to Store Sourdough Cinnamon Raisin Bread
Store at room temperature 3–5 days in a bread box or wrapped in a clean kitchen towel to preserve the crust. Avoid sealing in plastic during the first day or two to keep the crust crisp.
For longer storage, slice and freeze up to 3 months. Wrap individual slices in plastic wrap and place in a freezer bag, or wrap the whole loaf tightly in plastic and foil. To refresh day-old bread, warm slices in a 350°F oven for 5–7 minutes.
Can I bake this the same day?
Yes. The overnight cold ferment yields more complex flavor and easier scoring, but the same-day method (2–3 hours room-temperature proof after shaping) works if you need bread in one day. Expect a milder flavor and slightly softer crust.
How to Serve Cinnamon Raisin Sourdough Bread
This bread is excellent toasted with butter so it melts into the cinnamon swirls. Try cream cheese, almond butter, or a smear of honey for variety. When the loaf gets stale, it makes fantastic French toast or bread pudding—the cinnamon flavor means less added spice is needed.
Final Thoughts
Baking sourdough cinnamon raisin bread is highly rewarding. Most of the time is hands-off fermentation; active work is only a few short steps spread across the process. The final loaf is bakery-quality: beautiful cinnamon swirls, tender crumb, plump raisins and that distinct sourdough character. If you try it, I’d love to hear how it turns out—feedback helps other home bakers and makes the process even more rewarding.
Did you make this sourdough cinnamon raisin bread? I’d love to hear how it turned out—leave a comment and rate the recipe. Your feedback helps other bakers!
Sourdough Cinnamon Raisin Bread
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Pin Recipe
Equipment
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Large Mixing Bowl
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6 Qt Dutch Oven
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Parchment Paper
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Cooling Racks
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Danish Dough Whisk
Ingredients
Bread
- 100 gr sourdough starter (bubbly)
- 375 gr warm water (85–90°F)
- 500 gr unbleached all-purpose flour
- 10 gr salt
- 120 gr raisins
Cinnamon butter filling
- 57 gr salted butter (½ stick)
- 55 gr light brown sugar (packed)
- 2.6 gr ground cinnamon
- 3 gr all-purpose flour
Optional Levain (instead of 100 grams bubbly starter)
- 35 gr sourdough starter
- 35 gr water
- 35 gr all-purpose flour
Instructions
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Levain option: Mix 35 g starter, 35 g water, and 35 g flour. Cover and let sit 3 hours until bubbly.
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Make the bread: In a large bowl, combine starter (or levain) and warm water. Add flour and salt, mix to form a sticky dough. Cover and rest 1 hour.
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Stretch and fold the dough, cover and rest 30 minutes. Before folding, add raisins in quarters, folding after each addition to distribute them evenly. Cover and rest 30 minutes.
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Do another stretch and fold, rest 30 minutes, then perform the final fold and rest 3 hours until the dough looks puffy and bubbly.
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Mix the cinnamon butter: butter, brown sugar, cinnamon, and a bit of flour.
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On a lightly floured surface, stretch the dough into a 12 x 16 inch rectangle. Spread the cinnamon butter down the center, fold as a trifold, then roll into a log. Pinch ends and place seam-side down in a parchment-lined bowl. Cover and refrigerate overnight (8–12 hours) or proof at room temperature 2–3 hours for same-day baking.
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Preheat oven to 425°F with a Dutch oven inside; let it heat 10–15 minutes after reaching temperature. Score the loaf, transfer to the hot Dutch oven on parchment, cover and bake 20 minutes. Uncover and bake 20–25 more minutes until internal temperature is 195–210°F. Cool completely on a wire rack before slicing.
Notes
Nutrition
Nutritional Disclaimer
Nutritional values were calculated using the ingredients and brands used for this recipe and should be considered estimates.
Related Recipes You’ll Love
If you enjoyed this loaf, try other sourdough recipes like sourdough cinnamon rolls, a classic cinnamon raisin loaf made with yeast for a quicker bake, or easy sourdough bread to build your basics. Sourdough pancakes are also a great use for discard and make a tangy, fluffy breakfast.
Did you enjoy this recipe? Save it for later and try baking again soon—your kitchen will smell incredible.
