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There’s nothing quite like the smell of freshly baked Cinnamon Raisin Sourdough Bread wafting through your kitchen—that warm, sweet cinnamon mingling with the tangy sourdough aroma is pure magic. This recipe has been my go-to weekend bake for years, ever since I first tried combining my grandma’s sourdough starter with the cinnamon swirl technique from an old bakery cookbook. What makes this bread special? That perfect balance between the natural sourdough tang and the cozy sweetness of plump raisins and cinnamon sugar. Trust me, once you’ve had a slice toasted with butter, you’ll understand why I’ve been baking this weekly for my family since 2018!
- Why You’ll Love This Cinnamon Raisin Sourdough Bread
- Ingredients for Cinnamon Raisin Sourdough Bread
- Equipment You’ll Need
- How to Make Cinnamon Raisin Sourdough Bread
- Tips for Perfect Cinnamon Raisin Sourdough Bread
- Variations for Cinnamon Raisin Sourdough Bread
- Serving Suggestions
- Storing and Reheating
- Nutritional Information
- Frequently Asked Questions
- Share Your Cinnamon Raisin Sourdough Bread
Why You’ll Love This Cinnamon Raisin Sourdough Bread
This isn’t just any bread—it’s the kind of recipe that makes you feel like a baking rockstar with minimal effort. Here’s why it’s become my family’s favorite:
- Effortless magic: Just a few simple folds and patience create that gorgeous swirl
- Flavor harmony: Tangy sourdough meets sweet cinnamon sugar in perfect balance
- Cloud-soft texture: Those soaked raisins keep every bite moist for days
- Breakfast gold: Toasted with butter? Absolute perfection with your morning coffee
Seriously—this loaf disappears faster than I can bake it!
Ingredients for Cinnamon Raisin Sourdough Bread
Gather these simple ingredients—measured precisely for that perfect loaf. I learned the hard way that eyeballing measurements leads to dense bread, so trust me on these amounts:
-
- 500g bread flour – The backbone of our loaf (all-purpose works in a pinch)
- 100g active sourdough starter – Mine’s named “Bubbles” and lives in my fridge
- 300g water – Lukewarm, like a cozy bath for the yeast
strong>10g salt – Just enough to make the flavors pop
- 100g raisins – Soaked until plump (more on that later!)
- 50g brown sugar – For that caramelized swirl magic
- 2 tbsp cinnamon – The aromatic star of our show
See? Nothing fancy—just pantry staples transformed into something extraordinary.
Equipment You’ll Need
Don’t worry—you don’t need fancy gadgets for this! Here’s what I always grab from my kitchen:
- A large mixing bowl (my trusty ceramic one with the chipped edge)
- Dough scraper (plastic or metal—both work)
- Proofing basket (or a clean bowl lined with a floured towel)
- Razor-sharp knife (for that perfect score)
- Dutch oven (or a baking sheet if that’s what you’ve got)
That’s it! No special equipment required—just the basics every baker should have.
How to Make Cinnamon Raisin Sourdough Bread
Okay, let’s get our hands doughy! This process is simpler than you think—just follow these steps for that perfect swirl and crusty exterior.
Mixing and Kneading the Dough
First, combine your flour, active sourdough starter, water, and salt in a large bowl. I like to mix with my hands until it forms a shaggy dough—messy but fun! Then comes the kneading: turn it out onto a lightly floured surface and work it for about 10 minutes until smooth and elastic. You’ll know it’s ready when it passes the “windowpane test”—stretch a small piece thin enough to see light through without tearing.
Preparing the Cinnamon-Raisin Swirl
While your dough rests (covered with a damp towel for about 30 minutes), soak those raisins in warm water—they’ll plump up beautifully. Drain them well, then mix with brown sugar and cinnamon. Roll out your dough into a rectangle, sprinkle the cinnamon mixture evenly, then roll it up tightly like a jelly roll. This creates those gorgeous swirls!
Shaping and Proofing the Loaf
Now, shape your rolled dough into a neat loaf by tucking the ends under. Place it seam-side up in your floured proofing basket (or bowl). Here’s where patience comes in—let it proof at room temperature for 4-6 hours until nearly doubled. In cooler kitchens, it might take longer—trust the dough, not the clock!
Baking the Cinnamon Raisin Sourdough Bread
Preheat your oven (with Dutch oven inside) to 450°F (230°C) for at least 30 minutes. Carefully flip your proofed dough into the hot Dutch oven, score the top with a sharp knife (this helps it expand beautifully), and bake covered for 20 minutes. Remove the lid and bake another 15-20 minutes until deeply golden and the internal temp hits 200°F (93°C). That heavenly smell means success!
Tips for Perfect Cinnamon Raisin Sourdough Bread
After baking countless loaves (and yes, a few flops!), here are my golden rules for success:
- Plump those raisins! Soaking for 10 minutes in warm water prevents dry, chewy bits
- Sharp knife = pretty bread A razor blade gives clean scores that bloom beautifully
- Resist the urge! Letting it cool completely (about 2 hours) prevents gummy slices
- Watch the proof Poke test: dough should slowly spring back halfway when ready
Trust me—these small steps make all the difference between good and wow bread!
Variations for Cinnamon Raisin Sourdough Bread
Oh, the fun part—making this recipe your own! Here are my favorite twists when I’m feeling adventurous:
- Nutty crunch: Fold in 50g chopped walnuts with the raisins for texture
- Tart twist: Swap raisins for dried cranberries—perfect around the holidays
- Maple magic: Use maple sugar instead of brown sugar for deeper flavor
- Spice upgrade: Add a pinch of cardamom to the cinnamon mix
The best part? You can’t mess it up—every variation tastes amazing toasted!
Serving Suggestions
Oh, the possibilities! My favorite way? Thick slices toasted until golden with melty butter dripping down the sides. But don’t stop there—try it with:
- A schmear of cream cheese and drizzle of honey
- Your favorite jam (blackberry is divine!)
- As French toast—trust me, it’s next-level amazing
Honestly? It’s dangerous straight from the oven with just your fingers too—no judgment here!
Storing and Reheating
This bread stays fresh in a bread box for about 3 days—if it lasts that long! For longer storage, slice and freeze in a ziplock bag. When cravings hit, pop frozen slices straight into the toaster or warm them in a 300°F (150°C) oven for 5 minutes. The smell alone will have you reaching for seconds!
Nutritional Information
Each slice of this heavenly bread contains approximately:
- 180 calories
- 8g sugar (from those sweet raisins and brown sugar)
- 5g protein (thank you, bread flour!)
Remember—nutrition varies based on your exact ingredients and slice size. My husband always cuts “tasting slices” that mysteriously double these numbers!
Frequently Asked Questions
Over the years, I’ve gotten so many great questions about this cinnamon raisin sourdough bread! Here are the ones that pop up most often:
Can I use instant yeast instead of sourdough starter?
Absolutely! While you’ll lose that signature tang, you can substitute 7g (2¼ tsp) instant yeast mixed directly into the flour. The dough will rise faster—proof about 1-2 hours instead of 4-6. Still delicious, just different!
How do I know if my starter is active enough?
Your sourdough starter should double in size within 4-8 hours after feeding and pass the “float test”—drop a teaspoon in water; if it floats, you’re golden! Mine always peaks about 6 hours after feeding when it’s bubbly and smells sweetly fermented.
Can I skip soaking the raisins?
You can, but they’ll be chewy little pebbles in your bread! The 10-minute soak plumps them up beautifully and prevents moisture loss in baking. Pro tip: soak them in hot tea instead of water for extra flavor!
Why didn’t my swirl stay defined?
This happened to me too at first! The key is rolling tightly and using enough cinnamon sugar (but not too much). Also, don’t overproof—the more the dough expands, the more the swirl spreads. Practice makes perfect!
Share Your Cinnamon Raisin Sourdough Bread
I’d love to see your beautiful swirls! Tag me on Instagram with your loaf photos or leave a comment below—nothing makes me happier than seeing your baking successes!
Find more delicious recipes and baking inspiration on our Pinterest page.
PrintCinnamon Raisin Sourdough Bread
A sweet sourdough loaf swirled with cinnamon and raisins, perfect for breakfast or snacks.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 5 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 500g bread flour
- 100g active sourdough starter
- 300g water
- 10g salt
- 100g raisins
- 50g brown sugar
- 2 tbsp cinnamon
Instructions
- Mix flour, sourdough starter, water, and salt in a bowl.
- Knead the dough until smooth.
- Soak raisins in warm water for 10 minutes, then drain.
- Roll out the dough and sprinkle with cinnamon sugar and raisins.
- Roll the dough into a loaf shape and place in a proofing basket.
- Let the dough proof for 4-6 hours.
- Preheat oven to 450°F (230°C).
- Bake for 30-35 minutes until golden brown.
Notes
- Soak raisins for extra softness.
- Use a sharp knife to score the dough before baking.
- Let the bread cool before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg