This Sourdough Cinnamon Raisin Bread is studded with raisins and swirled with a layer of cinnamon and sugar, creating a sweet, naturally leavened sourdough loaf that’s perfect for breakfast.
Warm, sweet, and buttery, cinnamon raisin toast was always such a treat for breakfast when I was a kid.
I don’t eat it as often anymore. I honestly kind of forgot about it (I'm more of a multigrain sourdough with cottage cheese girly now). But recently, I started making my own naturally leavened version with sourdough starter.
I’ll admit, it took me a couple of tries to get the swirl just right. But through some research, I learned that brushing the dough with milk and adding a bit of flour to the cinnamon-sugar mixture helps the swirl stay together perfectly as it bakes.
The result? A soft, fluffy loaf, studded with plenty of raisins and just the right amount of sweetness and warmth from the cinnamon swirl. Made with no yeast, this sourdough cinnamon raisin bread has a deliciously tangy flavor.
Whether you enjoy it toasted for breakfast, as a snack, or even as a sweet-and-savory grilled cheese, I hope you love it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active. You can also use fresh discard (less than a week old), but the dough may take longer to rise.
- Raisins- Regular raisins work great, but you can also use golden raisins, dried cranberries, or a mix.
- Cinnamon- Mix the cinnamon-sugar with a tablespoon of flour before sprinkling it on the dough to help it adhere better and prevent gaps in the swirl.
- Granulated Sugar- Used in both the dough and the swirl for sweetness. You can substitute with brown sugar in the swirl for a richer, caramel-like flavor.
- Bread Flour- Helps create a chewy texture and good rise. All-purpose flour works in a pinch but may produce a softer, shorter loaf.
- Whole Milk- Adds richness, softness, and flavor. You can substitute with a lower-fat milk if preferred.
- Water- Helps hydrate the dough. Use room temperature or lukewarm water to support fermentation.
- Butter- Melted butter adds tenderness and flavor. Substitute with a neutral oil or plant-based butter if needed.
- Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8g per teaspoon). If using Morton’s or table salt, use half the volume or measure by weight.
Tips for Success
- Use active, bubbly starter. Your starter should be at its peak—well-fed, bubbly, and airy—before you mix your dough. This helps the bread rise well and develop a balanced flavor.
- Weigh ingredients. A kitchen scale is your best friend for consistent, reliable results.
- Hydrate the flour. Don’t skip the autolyse step. It allows the flour to absorb moisture, build gluten, and makes the dough easier to work with later.
- Roll tightly and build tension. When shaping the dough, roll it snugly to help keep the cinnamon swirl tight and prevent gaps in the final loaf.
- Cool completely. It’s tempting to cut in while it’s warm, but waiting at least 2 hours helps the crumb set and keeps the loaf from turning gummy.
How to Make Sourdough Cinnamon Raisin Bread
Follow these simple step-by-step instructions (with pictures!) to make a soft, swirled sourdough loaf packed with cinnamon and raisins.
Step 1: Feed starter. Make sure your sourdough starter is active and bubbly before you begin.
Step 2: Autolyse. Mix flour, water, and milk. Stir until combined, then rest for 30 minutes.
Step 3: Knead the dough. Add starter, butter, sugar, and salt. Mix and knead until smooth and elastic (8–10 min). Knead in raisins.
Step 4: Bulk fermentation. Let dough rise in a covered container until doubled (4–12 hours).
Step 5: Shape. Stir together cinnamon, sugar, and flour. Stretch dough into a rectangle, brush with milk, sprinkle with cinnamon-sugar, and roll tightly.
Step 6: Final proof. Place seam-side down in a buttered loaf pan and let rise to the top.
Step 7: Bake and cool. Bake at 375°F for 35–40 minutes, until golden and 190°F inside. Let cool 10 minutes in the pan, then fully on a wire rack before slicing.
Baker's Timeline
Here’s a sample schedule you can follow to make this sourdough cinnamon raisin bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Autolyse (mix flour, water, and milk; rest 30 minutes).
- 8:30–8:45 AM: Mix and knead dough. Add raisins.
- 8:45 AM–4:45 PM (varies): Bulk fermentation (until doubled).
- 4:45–5:00 PM: Add cinnamon-sugar swirl and shape into a log.
- 5:00–7:00 PM: Final proof in loaf pan.
- 7:00–7:40 PM: Bake at 375°F.
- 7:40–9:40 PM: Cool completely before slicing.
Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It’s best to rely on visual cues, like dough doubling in size, rather than strictly following the clock.
How to Store
Store sliced or unsliced sourdough cinnamon raisin bread in an airtight container or bread box at room temperature for up to 3 days.
For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Thaw at room temperature, or reheat in the toaster or oven before serving.
Serving Suggestions
This bread is delicious on its own or spread with butter, cream cheese, peanut butter, or even cottage cheese. It also makes an excellent base for French toast or French toast casserole.
If you love a sweet-and-savory combo, try using this cinnamon raisin sourdough bread for a grilled cheese or a hearty breakfast sandwich with bacon, egg, and cheese.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Sourdough Bread Recipes
📖 Recipe
Sourdough Cinnamon Raisin Bread
Equipment
- Stand mixer with dough hook attachment
- Straight-sided container (optional)
Ingredients
Dough Ingredients
- 4 cups (480 grams) bread flour
- ¾ cup + 2 tablespoons (210 grams) water
- ½ cup (120 grams) whole milk
- ½ cup (100 grams) active sourdough starter
- 3 tablespoons (42 grams) unsalted butter melted
- 3 tablespoons (36 grams) granulated sugar
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using table salt or Morton's brand, measure by weight or use half the amount
- ½ cup (80 grams) raisins
Cinnamon-Sugar Swirl Ingredients
- ¼ cup granulated sugar
- 1 tablespoon bread flour
- 2 teaspoons ground cinnamon
- 1 tablespoon whole milk
Instructions
- About 6–12 hours before mixing your dough, feed your starter so it's bubbly and active. Timing will depend on the strength of your starter and the temperature of your kitchen.
- In the bowl of a stand mixer, mix the flour, water, and milk until no dry bits remain. Cover and let it rest for 30 minutes to fully hydrate the flour.4 cups (480 grams) bread flour, ¾ cup + 2 tablespoons (210 grams) water, ½ cup (120 grams) whole milk
- Add the active sourdough starter, melted butter, sugar, and salt to the bowl. Using a dough hook, mix and knead the dough until smooth and elastic, about 8–10 minutes. Add the raisins and knead for another 1–2 minutes, until evenly distributed.½ cup (100 grams) active sourdough starter, 3 tablespoons (42 grams) unsalted butter, 3 tablespoons (36 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, ½ cup (80 grams) raisins
- Transfer the dough to a proofing container. Cover and let it rise until doubled in size—this can take anywhere from 4–12 hours depending on your starter and room temperature. A clear, straight-sided container makes it easier to track the rise.
- In a small bowl, stir together the sugar, flour, and cinnamon. Set aside.¼ cup granulated sugar, 1 tablespoon bread flour, 2 teaspoons ground cinnamon
- Turn the risen dough out onto a lightly floured surface. Gently stretch or pat it into a large rectangle about 1-inch thick. Brush the surface with milk, then sprinkle the cinnamon-sugar mixture evenly over the top, leaving a 1-inch border on one of the short ends.1 tablespoon whole milk
- Starting from the short edge opposite the border, tightly roll the dough into a log, gently pulling as you go to create surface tension. Pinch the seam and ends to seal. Let the dough rest seam-side down on the counter for a minute or two.
- Butter a 9"x5" aluminum loaf pan. Place the dough seam-side down into the pan, cover, and let it rise until it reaches the top edge of the pan.
- About 20 minutes before the dough finishes proofing, preheat your oven to 375°F. Bake the bread for 35–40 minutes, or until the top is golden brown and the internal temperature reads 190°F.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Storage: Store bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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