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Sourdough Cinnamon Raisin Bread

Soft and naturally leavened sourdough cinnamon raisin bread with a sweet cinnamon swirl and plump raisins. Perfect for toast, French toast, or a cozy homemade breakfast.
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Course: bread
Keyword: cinnamon swirl sourdough bread, homemade sourdough raisin bread, naturally leavened sweet bread, rustic sourdough loaf, sourdough breakfast bread, sourdough cinnamon raisin bread
Prep Time: 20 minutes
Cook Time: 40 minutes
Fermentation Time: 7 hours
Total Time: 8 hours
Servings: 1 loaf (8-10 slices)
Pin Recipe
Author: Victoria Herbert

Equipment

Ingredients

Dough

  • 1 cup active sourdough starter bubbly and recently fed
  • 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 bread flour

Cinnamon Filling

  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons softened butter
  • ¾ cup raisins optional: soaked 10 minutes in warm water, then drained

Instructions

Mix Dough:

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

Knead:

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

First Rise (Bulk Fermentation):

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

Prepare Filling:

  • Mix brown sugar and cinnamon in a small bowl.

Shape:

  • Roll dough into an 8x16-inch rectangle. Spread softened butter over the surface. Sprinkle evenly with cinnamon sugar mixture and raisins.
  • Roll tightly from the short end into a log. Pinch seam closed.

Second Rise:

  • Place seam-side down in a greased 9x5 loaf pan. Cover and let rise 2–4 hours, until dough rises about 1 inch above the rim.

Bake:

  • Preheat oven to 375°F (190°C).
  • Bake 35–40 minutes, until golden brown and internal temperature reaches about 190°F.
  • Tent with foil if browning too quickly.

Cool:

  • Cool in pan 10 minutes, then transfer to a wire rack. Allow to cool completely before slicing.

Notes

For deeper flavor, refrigerate dough overnight after the first rise.
Soaking raisins keeps them soft during baking.
Do not slice while warm to preserve the swirl.
Storage
Store at room temperature up to 3 days, refrigerate up to 1 week, or freeze sliced for up to 3 months.
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