This Sourdough Cinnamon Raisin Bread brings together the best of both worlds – hearty sourdough flavor and a sweet, buttery swirl. The raisins stay tender and juicy, giving each slice a little burst of sweetness. I love it toasted with a bit of butter and a cup of coffee.
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Why This Recipe Works
I bake this Sourdough Cinnamon Raisin Bread whenever I want the house to smell warm and cozy. It’s one of those recipes that feels like a treat but still has that classic sourdough heart. Here’s what makes it special:
- Sweet and Tangy Balance: The natural tang from the sourdough starter pairs perfectly with the buttery cinnamon swirl and sweet raisins. It’s that same cozy flavor combo I love in my Sourdough Cinnamon Rolls.
- Soft, Fluffy Crumb: This loaf bakes up with a tender, airy texture that stays soft for days. The long fermentation gives it that perfect chew without being dense or heavy.
- Golden, Crispy Crust: Baking in a Dutch oven creates a beautiful golden crust that crackles when you slice into it. It’s the kind of crust that makes every bite feel extra satisfying.
- Beautiful Swirls in Every Slice: The cinnamon sugar filling melts into ribbons throughout the loaf, giving you a pretty swirl and a little sweetness in every bite. It reminds me of the layers in my Sourdough Pull-Apart Sweet Bread.
- Perfect for Any Time of Day: Toast it for breakfast, enjoy it as an afternoon snack, or turn it into French toast on the weekend. However you serve it, this bread always feels a little special.
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Ingredients
- Leavened Sourdough Starter – The foundation of this bread, giving it that signature tangy flavor and natural rise. Make sure your starter is active and bubbly before using. If you don’t have one yet, you can make your own sourdough starter from scratch.
- Warm Filtered Water – Helps activate the starter and hydrate the dough evenly. Warm water (not hot) encourages fermentation and makes mixing easier.
- Bakers Flour or Bread Flour – High-protein flour gives the loaf structure and chew. You can use all-purpose flour in a pinch, but the texture will be slightly softer.
- Brown Sugar – Adds sweetness and a hint of molasses to the cinnamon swirl. Light or dark brown sugar both work well here.
- Cinnamon – The heart of the swirl, bringing warmth and spice to every bite. Use a good-quality ground cinnamon for the best flavor.
- Softened Butter – Helps the cinnamon sugar mixture spread smoothly and adds richness to the swirl. You can use unsalted or salted butter depending on your preference.
- Raisins – Add bursts of sweetness and texture throughout the loaf. Soaking them in hot water before mixing keeps them plump and soft. You can substitute with golden raisins or chopped dried cranberries if you like.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Mix the Dough: Combine the sourdough starter, water, bread flour, and salt until a shaggy dough forms, then let it rest.
- Add the Raisins: Rehydrate the raisins, then incorporate them into the dough during a series of stretch and folds.
- Prepare the Filling: Mix the softened butter, brown sugar, cinnamon, and flour into a smooth spread.
- Fill and Shape: Stretch the dough into a rectangle, spread on the cinnamon filling, fold into layers, shape into a boule, and refrigerate overnight.
- Bake the Bread: Score the chilled dough and bake in a preheated Dutch oven until deeply golden.
- Cool and Slice: Let the loaf cool completely before slicing to reveal the cinnamon swirl.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Fruit Options: I like using raisins, but you can swap them for golden raisins, dried cranberries, or chopped dates. You can even mix in a handful of chopped dried apricots for a little tartness.
- Nut Add-Ins: Try adding chopped walnuts or pecans for extra crunch. Toast them lightly first to bring out their flavor.
- Sweetener Swap: If you’re out of brown sugar, use coconut sugar or a mix of white sugar and a drizzle of molasses. It gives a similar depth of flavor.
What to Serve with Sourdough Cinnamon Raisin Bread
Breakfast
- This sourdough cinnamon raisin bread is perfect for breakfast because it already has those cozy swirls of brown sugar, butter, cinnamon, and raisins baked right in. We love serving warm slices with Farmer’s Cheese (Tvorog), a drizzle of honey, or a little butter for a simple farmhouse-style breakfast.
- For a bigger morning spread, pair it with Syrniki (Farmer’s Cheese Pancakes), Brown Sugar Pancakes, or Old-Fashioned Buttermilk Pancakes. It brings that sweet, homemade bread flavor to the table and makes breakfast feel extra special.
Sweet Breads and Bakes
- If you’re making a sourdough breakfast or dessert board, this loaf pairs well with other homemade bakes. Serve it with Sourdough Banana Bread, Sourdough Pumpkin Bread with Streusel Topping, or Apple Cider Sourdough Bread for a cozy seasonal spread.
- It also works beautifully with Sourdough Pull-Apart Sweet Bread (With Different Fillings) or Sourdough Poppy Seed Roll. The cinnamon raisin flavor adds a nostalgic, homemade touch next to other sweet breads.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour if that’s what you have on hand. The loaf will still turn out soft and flavorful, though it may have a slightly less chewy texture than one made with bread flour.
Do I have to soak the raisins first?
Soaking the raisins in hot water helps them plump up and stay soft during baking. If you skip this step, the raisins can draw moisture from the dough and make the bread a bit drier.
Why is my dough so sticky?
Sourdough doughs are naturally sticky, especially before gluten develops. Try wetting your hands before handling it and avoid adding extra flour, which can make the loaf dense.
Can I add nuts or other dried fruits?
Absolutely. Chopped walnuts, pecans, or dried cranberries all work well in this recipe. Just keep the total amount of add-ins around one cup so the dough stays balanced.
How long does it keep?
Store the cooled loaf in an airtight container or wrapped in a clean towel at room temperature for up to 3 days. For longer storage, freeze slices in a sealed bag for up to 2 months and reheat in the toaster or oven until warm.
More Sourdough Recipes You’ll Enjoy
- Sourdough Rye Bread – There’s something truly special about a freshly baked sourdough rye bread —the deep, earthy flavors, the satisfying chew, and that beautifully crisp crust.
- Sourdough Dinner Rolls – These soft, fluffy sourdough rolls are perfect for family dinners, holiday gatherings, or as a comforting side to any meal.
- Sourdough Cornbread – Sourdough cornbread recipe is perfect for using up that extra sourdough discard in your fridge. The result is a moist, flavorful bread with just the right amount of sweetness.
- Sourdough Focaccia Bread – Sourdough focaccia bread has an irresistible crispy crust, yet it is fluffy and airy on the inside! Seasoned with rich olive oil and flaky salt.
If you try this Sourdough Cinnamon Raisin Bread recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lizasfarmhouse!
Sourdough Cinnamon Raisin Bread
This Sourdough Cinnamon Raisin Bread brings together the best of both worlds – hearty sourdough flavor and a sweet, buttery swirl. The raisins stay tender and juicy, giving each slice a little burst of sweetness. I love it toasted with a bit of butter and a cup of coffee.
Ingredients
Method
- In a large mixing bowl, combine the active sourdough starter, warm water, bread flour, and salt. Mix until no dry flour remains and a shaggy dough forms. Cover loosely and let rest for 1 hour.
- While the dough rests, cover the raisins with hot water to rehydrate. Drain well before using.
- Add one-third of the raisins to the dough during each of the three sets of stretch and folds, resting 45 minutes between each set. After the final stretch and fold, let the dough rest for another 45 minutes.
- Turn the dough onto a clean countertop without adding flour. Cover with a towel and let it rest for 10 minutes.
- In a small bowl, mix together the softened butter, brown sugar, cinnamon, and flour to make a spreadable paste.
- Gently stretch the dough into a rectangle. Spread one-third of the cinnamon butter mixture over the dough, leaving a 1-inch border. Fold one-third of the dough over the center, spread half of the remaining filling, fold again, then spread the remaining filling before completing the final fold into a log.
- Pinch the ends closed, then shape the dough into a tight boule by gently tucking the edges underneath and creating surface tension.
- Place the loaf seam-side up into a lightly floured banneton or towel-lined bowl dusted with rice flour. Cover and refrigerate overnight for a 12–24 hour cold proof.
- The next day, place a Dutch oven in the oven and preheat to 450°F. Once preheated, leave the Dutch oven inside for an additional 30 minutes.
- Turn the chilled dough onto parchment paper, score the top with one deep slash, and carefully transfer it into the hot Dutch oven.
- Bake covered for 40 minutes. Remove the lid, reduce the oven temperature to 425°F, and bake for another 3–10 minutes until deeply golden.
- Transfer the bread to a wire rack and cool completely for at least 2 hours before slicing.
Notes
- Use an active, bubbly sourdough starter. A starter that has been fed 4–12 hours earlier will give you the best rise and flavor.
- Try the float test before baking. If a spoonful of starter floats in water, it’s ready to use.
- Resist adding extra flour. The dough is naturally sticky, and adding more flour can make the finished loaf dense.
- Soak the raisins first. Rehydrated raisins stay soft and juicy throughout the loaf instead of becoming dry.
- Incorporate the raisins during the stretch and folds. This distributes them evenly without tearing the dough.
- Don’t roll the dough too thin before adding the filling. A thicker rectangle helps keep the cinnamon sugar from leaking during baking.
- Mix the cinnamon filling into a paste. Combining the butter, sugar, cinnamon, and flour helps create beautiful swirls instead of dry pockets.
- Pinch the seams tightly after shaping. This helps keep the filling inside the loaf while it bakes.
- Cold ferment overnight. The long rest develops deeper sourdough flavor and improves the bread’s texture.
- Preheat the Dutch oven thoroughly. A fully heated Dutch oven creates the steam needed for great oven spring and a crisp crust.
- Score the loaf just before baking. A deep score gives the bread room to expand instead of cracking unpredictably.
- Use parchment paper under the loaf. It catches any melted cinnamon sugar and makes transferring the dough much easier.
- If the bottom browns too quickly, place a baking sheet on the rack below the Dutch oven. This helps diffuse the direct heat.
- A silicone baking mat cut to fit the Dutch oven also helps prevent the bottom crust from burning.
- Cool the bread completely before slicing. The cinnamon sugar filling stays extremely hot after baking, and cooling allows the crumb to finish setting.
- Store the loaf in a bread bag or airtight container at room temperature for up to 3 days. Toast leftovers for an even richer cinnamon flavor.
- This loaf fills the kitchen with the most incredible aroma while it bakes. The buttery cinnamon swirl, sweet raisins, crisp crust, and tangy sourdough crumb make it one of those breads you’ll find yourself baking again and again.
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