Sourdough Cinnamon Raisin Bread – Soft, Sweet, and Perfectly Spiced

There’s something magical about waking up to the smell of fresh bread baking in the oven. Now imagine that bread is a beautiful sourdough cinnamon raisin bread with sweet raisins and ribbons of cinnamon sugar throughout. Sound amazing? It totally is!

I’ll be honest, when I first started making sourdough bread, I stuck to simple loaves. But once I got comfortable with the basics, I started experimenting with add-ins. This cinnamon raisin sourdough bread quickly became a family favorite. It’s slightly sweet, perfectly spiced, and has that wonderful tangy flavor that makes sourdough so special.

The best part? It’s way easier than you might think. Sure, it takes some time (hello, fermentation!), but the actual hands-on work is minimal. And trust me, when you slice into that golden loaf and see those beautiful cinnamon swirls, you’ll feel like a total baking rockstar.

In this post, I’ll walk you through everything you need to know to make perfect sourdough raisin cinnamon bread at home. From ingredient tips to step-by-step instructions, you’ll have all the info you need to succeed.

Ingredient Notes and Tips

Let’s talk about what goes into this beautiful loaf and why each ingredient matters.

I usually feed my starter before going to bed and leave it out to be used the next morning. In this recipe, you will need 100 grams. If you don’t have your starter ready to go, you can make this bread using the levain option described below.

Sourdough Starter: You’ll need 100 grams of fed, bubbly starter that’s nice and active. This means you’ve fed your starter and it’s doubled in size with lots of bubbles throughout. It doesn’t need to be at its absolute peak, but it should definitely be active and happy. If your starter has been sitting in the fridge, feed it and let it come to room temperature and get bubbly before using it.

Levain Option: Some bakers prefer to make a levain, which is basically a mini-starter. To do this, mix 35 grams sourdough starter, 35 grams water, and 35 grams flour together (100 grams total) and let it sit for 3 hours until bubbly. I’ve had good results using this method – it tends to make a slightly less sour bread that some people find easier to digest. But honestly? Using 100 grams of your regular bubbly starter works great and is much simpler if you’ve planned ahead!

Same-Day vs. Overnight Baking: This recipe is written for overnight cold fermentation in the fridge, which develops the best flavor and makes scoring easier. However, if you need bread the same day, you can skip the cold ferment! After shaping your loaf, let it rise at room temperature for 2-3 hours until it’s puffy and has increased in size by about 50%. The bread will be slightly less tangy and the crust might not be quite as crispy, but it’s still absolutely delicious. Just note that room temperature dough is stickier and harder to score neatly.

Flour: I use unbleached all-purpose flour for this recipe. It gives you a soft, tender crumb that’s perfect for slicing. Bread flour would make it chewier, which isn’t quite what we want here.

Water: Use warm water between 85-90 degrees F. This temperature helps your dough ferment nicely without killing the good bacteria in your starter. Too hot is bad news!

Raisins: I use 120 grams (about ¾ cup) of regular raisins. You can use golden raisins if you prefer, or even dried cranberries for a fun twist. Make sure they’re nice and soft, not dried out.

Cinnamon Butter Filling: This is where the magic happens! Salted butter, brown sugar, cinnamon, and a tiny bit of flour create the most amazing filling. The flour absorbs extra moisture so your bread doesn’t get soggy.

Salt: Don’t skip this! It controls fermentation and adds flavor. I use 10 grams, which is about 2 teaspoons.

How to Make Sourdough Cinnamon Raisin Bread

Making this bread is a process, but I promise it’s not complicated. Let me break it down step by step.

Step 1: Mix the Dough (1 hour rest)

In a large bowl, combine 100 grams of your bubbly sourdough starter with 375 grams warm water. Mix it up until it looks like cloudy milk. Add 500 grams flour and 10 grams salt, then mix everything together. The dough will be thick and super sticky. A Danish dough whisk works great here, or just use a sturdy spoon. Cover the bowl and let it rest for 1 hour in a warm, draft-free spot.

Step 2: First Stretch and Fold (30 minute rest)

Wet your hands (this prevents sticking!) and grab one side of the dough. Stretch it up and fold it over itself. Turn the bowl and repeat all around. You’re building strength in the dough without kneading. Cover and rest for 30 minutes.

Step 3: Add Raisins (30 minute rest)

Here’s a smart trick: before your second stretch and fold, sprinkle ¼ of your raisins (about 30 grams) on top of the dough. Fold. Add another ¼ of the raisins, fold again. Keep going until all 120 grams of raisins are mixed in. This distributes them evenly throughout the dough. Cover and rest for 30 minutes.

Step 4: Third and Fourth Folds (3.5 hours total rest)

Do another stretch and fold, then rest for 30 minutes. Do your final stretch and fold, then let the dough rest for 3 hours. After this long rest, your dough should have grown and look puffy with bubbles.

Step 5: Make the Cinnamon Butter

While your dough is resting, mix together 4 tablespoons softened salted butter, ¼ cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1 teaspoon flour. Mix it really well until it’s smooth. That little bit of flour is important—it keeps everything from getting too wet!

Step 6: Shape the Dough

Line a bowl with parchment paper and set it aside. Sprinkle 2-3 tablespoons of flour on your work surface. Turn out your dough and use your fingers to gently stretch it into a rectangle about 12 x 16 inches. Your fingers work better than a rolling pin here because the dough is soft and sticky.

Spread your cinnamon butter down the center of the rectangle. Now comes the fun part! Fold the dough like a wallet—bring one short side down about ⅔ of the way, then fold the bottom part up over that. Now you have a skinnier rectangle. Roll it up from the short side into a log shape. Pinch the ends closed and place it seam-side down in your prepared bowl.

Step 7: Cold Ferment Overnight (OR Same-Day Option)

Overnight Method (Recommended): Cover the bowl loosely with plastic wrap and put it in the fridge overnight (8-12 hours). This slow, cold rise develops amazing flavor and makes the bread easier to score. The cold dough is also much easier to handle.

Same-Day Method: If you need your bread today, cover the bowl and let it rise at room temperature in a warm spot for 2-3 hours. The dough is ready when it’s noticeably puffy and has grown by about 50%. It should feel airy when you gently poke it. Keep in mind that room temperature dough is stickier, so scoring will be trickier. You might want to pop it in the freezer for 15 minutes before scoring to firm it up slightly.

Step 8: Bake (40-45 minutes)

Preheat your oven to 425°F with your Dutch oven inside. Let the Dutch oven heat for an extra 10-15 minutes after the oven reaches temperature. You want it really hot!

Take your bread out of the fridge and score the top 3 times with a sharp knife or bread lame. Grab the parchment paper and carefully lower the whole thing into your hot Dutch oven. Yes, we’re baking on the parchment—it’s fine!

Cover and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until the bread is deep golden brown. The internal temperature should read 195-210°F.

Carefully lift the bread out (use the parchment paper!) and let it cool completely on a wire rack before slicing. I know it’s hard to wait, but cutting into hot bread will make it gummy.

Recipe Variations to Try

Once you’ve mastered the basic recipe, here are some fun ways to mix it up:

Apple Cinnamon Sourdough: Add ½ cup of finely diced dried apples along with the raisins. The apple-cinnamon combo is absolutely delicious, especially in fall!

Orange Cranberry Version: Replace the raisins with dried cranberries and add 1 tablespoon of orange zest to your cinnamon butter. It’s like a holiday in bread form.

Chocolate Chip Swirl: Mix ½ cup mini chocolate chips into your cinnamon butter. Kids go crazy for this version! It’s like cinnamon rolls but in bread form.

Whole Wheat Option: Replace up to half the all-purpose flour with whole wheat flour for a heartier, nuttier flavor. You might need to add a tablespoon or two more water since whole wheat absorbs more liquid.

Nut Lovers: Add ½ cup chopped walnuts or pecans when you add the raisins. The crunch is a nice contrast to the soft bread.

Quick-Rise Version: Need bread faster? Use the same-day method instead of overnight cold fermentation. Let your shaped loaf rise at room temperature for 2-3 hours until puffy. The flavor will be milder and less tangy, but you’ll have fresh bread in one day instead of two!

Homemade Cinnamon Raisin Sourdough Bread FAQ’s

How to Store Sourdough Cinnamon Raisin Bread

This bread stays fresh for 3-5 days at room temperature. Keep it in a bread box or wrapped in a clean kitchen towel. Don’t use plastic bags for the first day or two because they trap moisture and make the crust soft.

For longer storage, slice the bread and freeze it for up to 3 months. I like to wrap individual slices in plastic wrap, then put them all in a freezer bag. That way, you can pull out just what you need for toast in the morning.

To refresh day-old bread, warm slices in a 350°F oven for 5-7 minutes. This brings back that fresh-baked texture and smell.

If you want to freeze the whole loaf, wrap it tightly in plastic wrap, then aluminum foil. Thaw at room temperature for several hours before slicing.

Can I bake this the same day?

Yes! While I recommend the overnight cold ferment for the best flavor and easiest scoring, you can absolutely bake this bread the same day. After shaping, let it rise at room temperature for 2-3 hours until puffy, then bake as directed. The bread will be slightly less tangy with a softer crust, but still delicious. The cold ferment develops more complex flavors and makes the dough easier to handle and score, which is why it’s my preferred method.

How to Serve Cinnamon Raisin Sourdough Bread

This bread is so versatile! I’m old school and love a thick slice toasted and slathered with butter. The butter melts into all those cinnamon swirls. You can also try cream cheese or almond butter for something different.

Once the bread loses it’s freshness, it makes the BEST French Toast Casserole or I cut it into cubes and make Bread Pudding. It’s already flavored with cinnamon, so you’re halfway there!

Final Thoughts

Making sourdough cinnamon raisin bread at home is such a rewarding experience. Yes, it takes time, but most of that is hands-off while the dough does its thing. The actual work? Maybe 30 minutes spread throughout the day.

The result is a beautiful, bakery-quality loaf that fills your kitchen with the most amazing smell. Every slice shows off those gorgeous cinnamon swirls, and the flavor is absolutely incredible. It’s got that signature sourdough tang, sweet raisins, warm cinnamon, and the softest, most tender crumb.

Did you make this sourdough cinnamon raisin bread? I’d absolutely love to hear how it turned out! Please leave a comment below and rate the recipe ⭐⭐⭐⭐⭐ stars. Your feedback helps other home bakers and truly makes my day!

Related Recipes You’ll Love

If you’re enjoying this sourdough raisin cinnamon bread, you’ll definitely want to try these other recipes from my site:

Looking for more sourdough recipes? My Sourdough Discard Cinnamon Rolls are the perfect way to use up extra starter, and they’re absolutely divine!

For a quicker option, try my classic Cinnamon Raisin Bread. It uses regular yeast instead of sourdough starter, so you can have fresh bread in just a few hours instead of overnight.

If you love sourdough baking, don’t miss my Easy Sourdough Bread recipe. It’s the perfect place to start if you’re new to sourdough.

And for breakfast, these Sourdough Pancakes are fluffy, tangy, and use up sourdough discard. They’re a weekend morning favorite!

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