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Sourdough Cinnamon Raisin Bread


sourdough cinnamon raisin bread

This sourdough cinnamon raisin bread recipe has a unique flavor and incredible texture making it an enhanced spin on your classic raisin bread. It is slightly tangy from the sourdough starter and sweet from the sugar and cinnamon. The balance between the two is just perfect. The texture is more like dessert bread. It is moist, soft, and fluffy with an ever-so-slight chew from the crust & raisins. The cinnamon adds a warm and comforting aroma making every bite better than the last. This is a delicious sourdough recipe that makes for a satisfying breakfast, snack, or dessert, or pair it with something savory. I enjoy toasting it with a bit of butter or even using it for french toast!

sourdough cinnamon raisin bread

Tips for making Sourdough Cinnamon Raisin Bread

  • To make the cinnamon filling stick to the dough I recommend using an egg wash to ensure the filling doesn’t leak or create any gaps in the bread. You can also use water.
  • This recipe calls for 2 bulk rises. The first one is 10-12 hours overnight @ room temperature (68 degrees F). The second one is 3-4 hours @ room temperature as well. Your timing may vary depending on the temperature in your home. It is winter here, so I utilized the full 12 hours for my first bulk rise and 3 hours for my second.
  • I recommend using an active, bubbly starter at 100% hydration for the best results with this dough.
  • This recipe can be done by hand or with a stand mixer.

How to make Sourdough Cinnamon Raisin Bread

Baker’s schedule: Mix the dough the evening before and plan to bake the following morning. Keep in mind this is a 10-12 hour bulk rise with a second 3-4 hour bulk rise. The dough can be refrigerated for up to 24 hours.

Mix the dough

  • In a medium-sized mixing bowl dissolve your 100g of starter and 50 grams of sugar in 250g of water. Mix using a fork.
  • Add your 5 tablespoons of cubed, softened butter, 500g of bread flour, and 9 g of salt. Mix by hand until the flour has absorbed the water. The dough will look shaggy. Tip: You can cut the butter into the mixture using a silicone scraper or fork.
  • Cover the mixture with plastic wrap and allow it to rest for 30 minutes.
sourdough cinnamon raisin bread dough
Sourdough cinnamon raisin bread dough

Knead the dough

  • After the dough has rested place it on a lightly floured working surface. Knead the dough for 8-10 minutes or until the dough has become smooth and elastic. Add small amounts of flour as necessary.
  • Once complete, cover the dough and let it rest for 1 hour.
Kneaded sourdough cinnamon raisin dough
Kneaded dough mixture

Stretch and folds & add the raisins

  • Once it has been 1 hour, perform your first stretch and fold. Here, you will add 3/4 cup of raisins. It is much easier to add the raisins during this step because the gluten will be more relaxed.
  • Scoop your hand under a portion of the dough and stretch the dough to the opposing side while simultaneously folding in the raisins a little at each fold.
  • Once complete, cover the dough and allow it to rest for 1 hour.
  • 1 hour later perform 1 more stretch and fold. This step can be optional, but I highly recommend it. Cover the dough and allow it to rest for the remaining bulk rise overnight.
folding raisins in
Fold raisins in little by little

Shape the dough

  • The following day coat a 9×5 loaf pan with butter.
  • Remove your dough from the bowl onto a lightly floured worked surface. Degas the dough by pressing down on it and start to flatten it a bit releasing any air bubbles.
  • Using a rolling pin, roll it into a 6×20-inch rectangle. Lightly mark the dough using a knife or razor making a 1-inch border around each side.
  • Let the dough rest while you combine your filling mixture. Mix together 1/3 cup of sugar, 1 tablespoon of cinnamon, and 1 tablespoon of flour. In a small bowl whisk 1 egg or water if using.
  • Brush your dough with the eggwash and spread your cinnamon mixture evenly inside the border.
  • Roll the dough into a log shape, pinching the ends to seal them. You can use a bench scraper or your hands to tighten the seams.
  • Place the dough into your loaf pan seam side down, cover loosely with oiled plastic wrap and allow it to rest for 3-4 hours.
proofed dough
Proofed sourdough cinnamon raisin bread dough after 12 hours
Egg wash the dough
Egg wash the dough
tighten the seams
Tighten the seams

Bake the bread

  • After 3-4 hours the middle of your dough should be 1 inch above the rim of the pan. If it is not, let it sit until it gets to this point. This will result in an optimal rise.
  • Preheat your oven to 375 degrees F and bake for 45-50 minutes.
  • Allow the bread to cool in the pan for 10 minutes and then transfer it to a cooling rack and let it cool for a minimum of 1 hour.
  • Tip: upon removing the loaf from the oven, coat it with butter to soften the crust. Serve and enjoy!
  • This bread can last on your countertop in your bread bag of choice or airtight container for 3 days.
dough rising. Sourdough cinnamon raisin bread dough has risen 1 inch above the pan
Sourdough cinnamon raisin bread dough has risen 1 inch above the pan
Sourdough Cinnamon Raisin Bread slices
sourdough cinnamon raisin bread
Print Recipe
5 from 6 votes

Sourdough Cinnamon Raisin Bread

This sourdough cinnamon raisin bread recipe is slightly tangy and sweet. It is perfect as a snack, breakfast or desert!
Prep Time30 minutes
Cook Time50 minutes
Proofing time16 hours
Total Time17 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: cinnamon raisin bread
Servings: 1 loaf
Calories: 110kcal

Equipment

  • 1 9×5 loaf pan
  • Mixing bowl
  • Bench scraper
  • Food scale
  • Rolling Pin
  • measuring spoons

Ingredients

For the dough

  • 500 grams bread flour
  • 5 tablespoons unsalted butter cubed & softened
  • 9 grams salt
  • 50 grams sugar
  • 100 grams active, fed sourdough starter
  • 250 grams water
  • 3/4 cup raisins

For the filling

  • 1 egg for the egg wash
  • 1/3 cup sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon flour

Instructions

  • Mix the dough. In a medium-sized mixing bowl dissolve your starter and sugar in the water. Mix using a fork. Add your cubed butter, bread flour, and salt. Mix by hand until the flour has absorbed the water. The dough will look shaggy. Cover the mixture with plastic wrap and allow it to rest for 30 minutes.
  • Knead the dough. Knead the dough for 8-10 minutes or until the dough has become smooth and elastic. Add small amounts of flour as necessary. Cover the dough and let it rest for 1 hour.
  • Stretch and folds & add the raisins. Perform your first stretch and fold while simultaneously folding in the raisins little by little. Cover the dough and allow it to rest for 1 hour. Perform 1 more stretch and fold (optional). Cover the dough and allow it to rest for the remaining bulk rise (overnight).
  • Roll out the dough. The following day coat a 9×5 loaf pan with butter. Remove your dough from the bowl onto a lightly floured worked surface & degas the dough. Roll it into a 6×20-inch rectangle. Lightly mark the dough using a knife or razor making a 1-inch border around each side (do not cut through the dough this is a light marking).
  • Shape the dough. Let the dough rest while you combine your filling mixture. Mix together sugar, cinnamon, and flour. In a small bowl whisk 1 egg or water if using. Brush your dough with the eggwash and spread your cinnamon mixture evenly inside the border. Roll the dough into a log shape, pinching the ends to seal them. Place the dough into your loaf pan seam side down, cover loosely with oiled plastic wrap and allow it to rest for 3-4 hours.
  • Bake the dough. After 3-4 hours the middle of your dough should be 1 inch above the rim of the pan. Once ready, preheat your oven to 375 degrees F and bake for 45-50 minutes. Allow the bread to cool in the pan for 10 minutes and then transfer it to a cooling rack and let it cool for a minimum of 1 hour. Serve and enjoy!
    Tip: upon removing the loaf from the oven, coat it with butter to soften the crust.
  • This bread can last on your countertop in your bread bag of choice or airtight container for 3 days.

Notes

Baker’s schedule: Mix the dough the evening before and plan to bake the following morning. Keep in mind this is a 10-12 hour bulk rise with a second 3-4 hour bulk rise. 
The dough can be refrigerated for up to 24 hours. 

Nutrition

Serving: 1slice | Calories: 110kcal | Carbohydrates: 22g | Protein: 3g | Fat: 0.3g | Sodium: 140mg

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Comments

  1. Beatrice Applegate Avatar
    Beatrice Applegate

    Love this recipe! Beautiful pictures!5 stars

    1. Thank you so much!!

  2. Laurie Hopkins Avatar
    Laurie Hopkins

    Absolutely delicious.5 stars

  3. Sandra Cyrankowski Avatar
    Sandra Cyrankowski

    Great recipe. Works like a charm!5 stars

    1. So happy to hear that Sandra!