Sourdough Cinnamon Raisin Bread (Soft, Swirled & Naturally Leavened)

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Few things feel more comforting than baking a loaf of sourdough cinnamon raisin bread from scratch, with its warm spice, sweet raisins, and naturally leavened goodness filling the kitchen. When you combine that with the gentle tang of sourdough and pockets of sweet raisins tucked into every slice, you get a loaf that feels like comfort made by hand.

Sourdough cinnamon raisin bread is the kind of recipe that turns ordinary mornings into something slower, softer, and more intentional. Toasted with butter, used for French toast, or simply sliced thick and enjoyed plain. It’s a homestead staple worth mastering.

If you’ve been looking for a naturally leavened cinnamon raisin bread recipe that’s soft, flavorful, and dependable, this one is for you. If you enjoy cinnamon raisin bread, be sure to try out my einkorn cinnamon raisin bread.

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My sourdough was flat and business was slow

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I created a free Zero to Homestead Skool Community: a place where homesteaders of all levels share wins, troubleshoot challenges, and get guidance from experienced peers. By joining, you’ll access step-by-step guides to build traditional skills (sourdough, fresh milled flour, traditional foods, preserving, livestock, gardening, and more) plus full courses, workshops, and homestead business-building resources with a supportive network to help your homestead thrive.

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Why Make Cinnamon Raisin Bread with Sourdough?

Using sourdough starter instead of commercial yeast brings depth of flavor, better texture, and natural fermentation benefits.

Here’s why homesteaders love it:

• Naturally leavened (no instant yeast required)
• Rich, slightly tangy flavor
• Softer crumb with beautiful swirl
• Easier to digest when long fermented
• Keeps fresh longer than conventional bread

It’s a sweet loaf, but not overly sweet, making it perfect for everyday baking.

Ingredients You’ll Need

Dough

• 1 cup active sourdough starter
• ¾ cup warm milk
• ¼ cup honey or maple syrup
• 2 tablespoons melted butter
• 1 teaspoon sea salt
• 3 to 3½ cups all-purpose flour or fresh milled bread flour

Cinnamon Filling

• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons softened butter
• ¾ cup raisins

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, combine sourdough starter, milk, honey, melted butter, and salt. Gradually add flour until a soft dough forms.

2. Knead

Knead for 8–10 minutes by hand (or 5–6 minutes in a stand mixer) until smooth and elastic.

3. First Rise (Bulk Fermentation)

Place dough in a lightly greased bowl, cover, and let rise at room temperature for 4–6 hours, or until nearly doubled.

For deeper flavor, refrigerate overnight after the initial rise.

4. Roll & Fill

Turn dough onto a lightly floured surface and roll into a rectangle about 8x16 inches.

Spread softened butter over the surface. Mix brown sugar and cinnamon, then sprinkle evenly. Scatter raisins across the dough.

5. Shape

Roll the dough tightly from the short end into a log. Pinch the seam closed and place seam-side down into a greased 9x5 loaf pan.

6. Second Rise

Cover and allow to rise 2–4 hours, until the loaf has risen about 1 inch above the rim of the pan.

7. Bake

Preheat oven to 375°F (190°C).
Bake for 35–40 minutes, or until golden brown and internal temperature reaches about 190°F.

If browning too quickly, tent loosely with foil.

Cool completely before slicing to keep the swirl intact.

Tips for the Perfect Cinnamon Swirl

• Roll tightly to prevent gaps
• Don’t overfill with sugar (prevents separation)
• Soak raisins in warm water for 10 minutes for extra softness
• Allow bread to cool fully before slicing

Fresh Milled Flour Option

You can substitute fresh milled hard white wheat for a heartier loaf. Allow a 20–30 minute rest after mixing to fully hydrate the flour, and expect a slightly denser crumb with deeper flavor.

How to Serve Sourdough Cinnamon Raisin Bread

• Toasted with salted butter
• As French toast
• With cream cheese
• As a cozy afternoon snack with coffee
• For simple, homemade school lunches

This loaf feels special, but it’s simple enough to become part of your weekly rhythm.

Storage & Freezing

• Store at room temperature for up to 3 days
• Refrigerate up to 1 week
• Freeze slices individually for up to 3 months

It toasts beautifully straight from the freezer.

Frequently Asked Questions: Sourdough Cinnamon Raisin Bread

Can I use sourdough discard instead of active starter?
For this recipe, an active, bubbly starter works best to help the loaf rise properly. Discard alone will not provide enough lift unless you add commercial yeast.

Why didn’t my cinnamon swirl stay intact?
Swirls separate when the loaf is overfilled, loosely rolled, or sliced while still warm. Roll the dough tightly and allow it to cool completely before slicing.

How do I keep raisins from drying out in the bread?
Soak raisins in warm water for 10–15 minutes before adding them to the dough. Drain and pat dry before sprinkling over the filling.

Can I long ferment this dough overnight?
Yes. After the first rise begins, you can refrigerate the dough overnight for deeper flavor and improved digestibility. Allow it to come back to room temperature before shaping.

Why is my bread dense?
Dense sourdough cinnamon raisin bread can result from an underactive starter, under-proofing, or adding too much flour. Make sure your starter passes the float test and allow enough rise time.

Can I make this recipe with fresh milled flour?
Yes. Fresh milled hard white wheat works well. Allow the dough to rest 20–30 minutes after mixing to hydrate fully, and expect a slightly heartier texture.

How do I know when the bread is fully baked?
The loaf should be golden brown and reach an internal temperature of about 190°F (88°C). If the top browns too quickly, tent loosely with foil.

Can I freeze sourdough cinnamon raisin bread?
Absolutely. Slice first, then freeze in an airtight container for up to 3 months. Toast straight from frozen.

Is this bread very sweet?
It’s gently sweet with warm cinnamon flavor, but not overly sugary. You can adjust the filling to suit your preference.

A Bread That Feels Like Home

Sourdough cinnamon raisin bread is one of those recipes that brings warmth long before the first slice is cut. It fills the house with the scent of spice and sweetness, but more than that, it carries the quiet satisfaction of making something nourishing with your own hands.

If you’re building confidence in sourdough baking or learning how to cook more from scratch, you don’t have to do it alone.

Join My Online Homestead Community

Inside my Skool community, we’re sharing sourdough recipes, homestead skills, practical tips, and encouragement for building a simpler, more self-sufficient life. Whether you're just starting with a jar of starter or baking weekly for your family, you'll find support and step-by-step guidance.

Come learn alongside us and let’s fill our kitchens (and homes) with good bread and good community.

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!

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