Name: Sourdough Cinnamon Raisin Bread Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 6 h 40 min
Cuisine: American
Ingredients: 100 gr sourdough starter (bubbly) or levain (see notes); 375 gr warm water (85-90 °F); 500 gr unbleached all-purpose flour; 10 gr salt; 120 gr raisins; 57 gr salted butter (½ stick); 55 gr light brown sugar (packed); 2.6 gr ground cinnamon; 3 gr unbleached all-purpose flour; 35 gr sourdough starter (not necessarily at peak); 35 gr water; 35 gr unbleached all-purpose flour

Jump to Recipe· 4.3 from 66 reviews

If you have a soft spot for homemade breads bursting with warmth and nostalgic flavors, then this Sourdough Cinnamon Raisin Bread Recipe is about to become your new obsession. Imagine the tangy depth of sourdough perfectly mingling with the sweet, comforting swirl of cinnamon and juicy raisins in every bite. This bread isn’t just a treat for the taste buds; it’s a labor of love that fills your kitchen with an irresistible aroma and rewards you with a satisfying chew and tender crumb. Whether you’re an experienced baker or just diving into sourdough adventures, this recipe combines simple ingredients and straightforward techniques to create a loaf that feels like a warm hug on a chilly morning.

Ingredients You’ll Need

The image shows a large clear glass bowl filled with a flour-like white powder at the bottom center on a white marbled surface. Above it, there are six smaller clear glass bowls arranged in a semi-circle. From left to right, the bowls contain light brown soft sugar, white granulated sugar, dark brown raisins, a light yellow block of butter, clear water, and a foamy, off-white mixture. Between the clear sugar and raisins, there is a small wooden bowl filled with light brown powder, likely cinnamon. A white cloth is visible in the upper left corner. The whole setup is on a white marbled surface, giving a clean and simple look. Photo taken with an iphone --ar 4:5 --v 7

What’s truly wonderful about this recipe is how these straightforward, essential ingredients come together to craft a complex flavor and delightful texture. Each component plays a key role—from the lively sourdough starter adding that natural tang, to the soft, plump raisins bringing bursts of sweetness, and the cinnamon butter filling elevating every slice to a new level of indulgence.

Sourdough starter (100 gr): A bubbly, active starter ensures your bread rises beautifully and imparts that signature sourdough flavor.
Warm water (375 gr at 85-90°F): Hydrates the dough perfectly to achieve an ideal sticky consistency.
Unbleached all-purpose flour (500 gr): Provides the essential structure and a tender crumb.
Salt (10 gr): Enhances all the flavors and strengthens the dough.
Raisins (120 gr): Deliver sweet, juicy pockets that contrast delightfully with the tangy bread.
Salted butter (57 gr): Used in the cinnamon butter filling for richness and a creamy texture.
Light brown sugar (55 gr, packed): Adds a soft caramel sweetness to the cinnamon swirl.
Ground cinnamon (2.6 gr): Infuses that warm, spicy note that makes this bread irresistible.
Unbleached all-purpose flour (3 gr): Mixed into the cinnamon butter filling to help it spread evenly and create a beautiful swirl.

How to Make Sourdough Cinnamon Raisin Bread Recipe

Step 1: Prepare Your Levain (Optional)

If you prefer building a levain rather than using a bubbly starter directly, combine 35 grams of your sourdough starter with 35 grams of water and 35 grams of unbleached all-purpose flour. Give it a good mix until smooth, cover, and leave it in a warm space for about three hours to develop that lively fermentation which will enrich your bread’s flavor.

Step 2: Mix the Dough

In a large mixing bowl, whisk together your sourdough starter (or levain) and warm water until you get a milky mixture. Then add flour and salt, stirring well until all the ingredients meld into a thick, sticky dough. For this, a Danish dough whisk is your best friend, but if you don’t have one, a sturdy wooden spoon will do. Cover the bowl and allow the dough to rest in a warm, draft-free spot for an hour — this rest encourages gluten development and fermentation to kick off.

Step 3: The First Stretch and Fold

After the initial rest, it’s time to stretch and fold the dough. Your hands will get a little sticky, so wet them slightly to make it easier. Perform this gentle maneuver to align gluten strands and improve dough strength. Cover again and rest for 30 minutes.

Step 4: Adding Raisins

Before your next stretch and fold, sprinkle a quarter of the raisins on top of the dough and fold them in. Repeat this process of layering and folding with the remaining raisins across four folds in total. This way, the raisins distribute evenly throughout your dough, making every slice studded with lovely fruit.

Step 5: Additional Stretch and Rests

Continue with two more rounds of stretching and resting the dough for 30 minutes each, followed by a final fourth stretch. Then allow the dough to rest for three hours; this slow fermentation deepens flavor and improves texture dramatically.

Step 6: Prepare the Cinnamon Butter Filling

While your dough is resting, mix the softened salted butter, light brown sugar, ground cinnamon, and a bit of unbleached flour until it forms a smooth, fragrant spread. This luscious filling is what transforms this bread into a cinnamon lover’s dream.

Step 7: Shape the Dough and Add Filling

On a lightly floured surface, gently stretch your dough into a 12 by 16-inch rectangle with your fingers—it’s easier than a rolling pin and preserves those precious air bubbles. Spread the cinnamon butter right down the center, then fold the dough like a wallet, tucking it neatly over itself in thirds. Next, roll it into a log, pinch the ends to seal, and place your dough seam-side down inside a parchment-lined bowl. Cover loosely and refrigerate overnight for the flavors to meld beautifully.

Step 8: Bake to Perfection

The next day, preheat your oven to 425°F and place your Dutch oven inside to heat up. Once hot, take the dough from the fridge, score the top three times to create those classic bread lines, and carefully transfer it on the parchment paper into the Dutch oven. Bake covered for 20 minutes, then uncover and bake for an additional 20 to 25 minutes until the crust reaches a gorgeous golden brown and the internal temperature hits between 195 and 210°F. Let it cool completely on a rack before slicing—it’s worth the wait, trust me.

How to Serve Sourdough Cinnamon Raisin Bread Recipe

A round loaf of bread with a deep golden-brown crust and darker baked spots on top sits on a wooden cutting board with a handle on its right side, placed on a white marbled surface. The bread has visible air bubbles and a slightly rugged texture. To the top left of the bread is a clear glass bowl filled with dark brown raisins, and to the top right is a small brown bowl with light yellow butter. At the bottom left corner, two cinnamon sticks are partly visible. A white fringed cloth is softly folded in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The magic of this bread shines on its own, but if you want to elevate your serving, consider a light spread of honey butter or a thin smear of cream cheese to enhance the sweetness and add a creamy contrast. A dusting of powdered sugar also works beautifully when serving with coffee or tea for a pretty presentation touch.

Side Dishes

This bread pairs wonderfully with savory or sweet accompaniments. Think creamy soups, sharp cheeses like aged cheddar, or a bowl of fresh fruit salad. The cinnamon raisin flavor balances nicely against something savory or mild, making it a versatile companion on your breakfast or brunch table.

Creative Ways to Present

Slice it thick and toast it for a warm, crunchy base perfect for almond butter and banana slices. Or use it as the foundation for a killer French toast recipe—its dense crumb soaks up custard beautifully. You can even cube it and bake into a comforting bread pudding to make the most of every crumb.

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices in an airtight container at room temperature for up to two days. To maintain freshness, wrap slices in parchment and then foil. This helps preserve the softness without letting the crust become too tough.

Freezing

This bread freezes beautifully. Simply wrap it tightly in plastic wrap, then place it inside a freezer bag. Slice before freezing if you prefer to thaw individual portions. It will last up to three months in the freezer without losing flavor or texture.

Reheating

To revive your frozen bread, thaw at room temperature and then warm slices in a toaster or oven at 350°F for 5 to 10 minutes until the crust crisps and the crumb softens. This quick step brings back that just-baked charm.

FAQs

Can I use a different type of flour?

Absolutely! While unbleached all-purpose flour is ideal for this recipe’s structure and crumb, you can experiment with bread flour for extra chew or a portion of whole wheat for a nuttier aroma. Just know that whole wheat might absorb more water, so adjust hydration accordingly.

What if I don’t have a Dutch oven?

No worries! You can bake this bread on a preheated baking stone or heavy baking sheet with a metal or glass bowl inverted on top to trap steam. The steam is key for developing a crisp, shiny crust, so creating a humid environment in the oven is essential.

How do I know when the sourdough starter is ready?

Your starter should be bubbly and doubled in size, with a pleasant tangy aroma and no unpleasant smells. A simple float test, dropping a spoonful into water—if it floats, it’s generally ready to use. This ensures a lively fermentation process for your bread.

Can I add nuts or other dried fruits?

Definitely! Walnuts, pecans, or dried cranberries make great additions to the dough. Just fold them in with the raisins during the stretching folds to distribute evenly. Keep the total dried fruit and nut content similar to what the recipe calls for raisins to maintain dough balance.

Is the cinnamon butter filling necessary?

While you can bake a raisin sourdough without it, the cinnamon butter filling is what really sets this bread apart, giving you that irresistible swirl of cinnamon sweetness with a rich butter note. It’s well worth the extra step for that perfect flavor harmony.

Final Thoughts

There’s something truly special about baking your own Sourdough Cinnamon Raisin Bread Recipe—watching it come together, filling your home with that comforting aroma, and finally savoring each tender, flavorful slice. It’s a recipe that invites patience but rewards you with every delicious crumb. So grab your starter, gather those ingredients, and dive into this joyful baking journey—you won’t regret it.