Cinnamon raisin sourdough Bread

There’s something truly comforting about cinnamon and raisins tucked into a warm loaf of bread. The moment it hits the toaster, the aroma alone can turn a regular morning into something special. Now imagine that same cozy, nostalgic experience wrapped inside the complex tang and artisan crust of a slow-fermented sourdough loaf. This Cinnamon Raisin Sourdough Bread brings the best of both worlds together, combining sweet cinnamon swirls and plump, juicy raisins with the rustic beauty of a handcrafted sourdough bread. It’s indulgent enough to feel like a treat, yet wholesome enough to enjoy every day.

This loaf isn’t just a cinnamon-sugar swirl bread in disguise. It’s built on the same techniques and fermentation timeline as traditional sourdough, meaning you’ll get that beautiful open crumb, chewy texture, and golden crust that sourdough lovers know and crave. What makes this version stand out, though, is the way it layers cinnamon and raisins throughout the dough to create soft, sticky pockets of flavor in every bite. You’ll find the swirl delicately woven into the structure of the bread, not overpowering but present enough to make each slice a bit more exciting.

The first time I made this recipe, it was a cold fall morning, and I was looking for a bread that felt a little cozier than my usual rustic sourdough boule. I had leftover raisins in the pantry, a starter bubbling on the counter, and a strong craving for something sweet but still satisfying. The result was a soft, slightly tangy loaf with warm cinnamon notes and juicy bursts of sweetness from the raisins. Toasted and topped with a pat of butter, it became an instant favorite.

What sets this bread apart is its versatility. It’s delicious fresh from the oven, but it’s even better the next day when the flavors have had time to settle. Toast a thick slice and enjoy it with coffee, or use it to make next-level French toast. You can even turn it into a bread pudding or use it for sweet sandwiches with almond butter or cream cheese.

The process of making this cinnamon raisin sourdough may look a little involved, but it’s completely approachable once you’ve got the basics down. Like most sourdough recipes, it relies on time more than effort. You’ll build your dough with just a few ingredients, allow it to ferment slowly, and then add your cinnamon swirl and raisins before shaping. After that, it’s just a matter of baking it to golden perfection.

Whether you’re already comfortable with sourdough or looking to try something a little new and sweet, this bread will reward you with a beautifully swirled loaf that brings warmth to any breakfast table, brunch spread, or afternoon snack.

Why You’ll Love This Cinnamon raisin sourdough Bread

There are many reasons to fall in love with this Cinnamon Raisin Sourdough Bread, starting with how it brings together the familiar warmth of cinnamon sugar and the natural sweetness of raisins, all while maintaining the structure and complexity of a true sourdough loaf. If you’re already baking sourdough regularly, this variation is a wonderful way to mix things up. If you’re new to the process, it’s a fantastic introduction to working with enriched sourdough without overwhelming your schedule or technique.

One of the biggest things you’ll appreciate about this recipe is the contrast of flavors. The sour tang of the naturally leavened dough meets the rich, aromatic sweetness of cinnamon sugar in a way that’s completely harmonious. The raisins add juicy pockets of natural sugar that make the bread taste slightly indulgent without crossing into dessert territory. It’s this balance that makes it appropriate for everything from everyday toast to special weekend brunches.

Another reason this bread stands out is the texture. The slow fermentation gives you a soft, chewy crumb with that signature sourdough structure—open and airy, yet strong enough to support swirls of filling. Unlike overly dense cinnamon breads, this one stays light, with just enough moisture from the raisins to keep each slice tender and flavorful. The crust bakes up golden and crisp, especially when baked in a Dutch oven or on a baking stone, and it holds its shape beautifully.

You’ll also love the flexibility built into the recipe. Whether you prefer a mild sour flavor or something a bit tangier, you can adjust the fermentation time to suit your taste and schedule. Want to prep the dough in the evening and bake it the next morning? That works. Prefer to bulk ferment during the day and bake the next afternoon? That’s possible too. The recipe allows for natural rhythms in your routine, which makes it feel less like a project and more like a meditative part of your week.

This bread is also deeply satisfying to make. There’s something about mixing, folding, resting, and shaping dough that connects you to the food in a meaningful way. Adding the cinnamon sugar swirl is especially fun—it feels like you’re wrapping a little surprise inside each loaf. And when you slice into it for the first time and see that swirl running through, it’s incredibly rewarding.

From a practical standpoint, this recipe makes a loaf that stays fresh for several days and freezes well, so you can enjoy it over time. It’s also an easy way to impress guests or offer something homemade and heartfelt without having to prepare a whole meal. Whether served with butter, toasted with a drizzle of honey, or turned into the best French toast of your life, this sourdough variation is sure to become a favorite in your kitchen.

Health Benefits Cinnamon raisin sourdough Bread

While the swirl of cinnamon sugar and juicy raisins might suggest this is more of a treat than a wholesome loaf, you’d be surprised at how many nutritional benefits are packed into this cinnamon raisin sourdough bread. Thanks to the natural fermentation process and the simplicity of ingredients, this bread offers a host of health perks that go beyond what you’d find in commercial sweet breads.

First, the foundation of this bread is sourdough, which is known for its enhanced digestibility and nutrient profile. The long fermentation process allows naturally occurring wild yeasts and lactic acid bacteria to break down phytic acid, which is found in wheat and can interfere with mineral absorption. By reducing phytic acid, sourdough fermentation improves the bioavailability of minerals like iron, magnesium, and zinc. That means your body can absorb more nutrients from each bite of bread.

In addition to improving mineral absorption, sourdough fermentation also helps break down gluten, the protein in wheat that can be difficult for some people to digest. While this bread is not gluten-free, many individuals with mild gluten sensitivities find that they can tolerate sourdough much better than conventional bread. The fermentation process begins to predigest the gluten, making it gentler on the digestive system and potentially less inflammatory.

Raisins also bring health benefits to the mix. They’re a natural source of antioxidants, particularly polyphenols, which help protect the body from oxidative stress and inflammation. Raisins provide quick energy in the form of natural sugars, along with fiber, potassium, and small amounts of iron. They’re also rich in boron, a trace mineral that supports bone health. Including raisins in your diet can promote healthy digestion and provide natural sweetness without added refined sugar.

Cinnamon, beyond its warm and comforting flavor, has a long history of medicinal use. Studies have shown that cinnamon may help regulate blood sugar levels by improving insulin sensitivity. It also has antimicrobial and anti-inflammatory properties, which contribute to overall health. When used in moderation, cinnamon can support heart health, reduce blood pressure, and even improve cognitive function.

Because this bread is made from basic whole ingredients—flour, water, sourdough starter, salt, cinnamon, raisins, and sugar—it avoids the artificial additives, stabilizers, and preservatives often found in commercial bakery products. You know exactly what’s in your bread, and that transparency is key to maintaining a nutritious, balanced diet.

You also get the added benefit of fiber if you choose to use whole wheat flour for part of the dough. Whole grains offer important B vitamins and dietary fiber, which support digestion and help maintain healthy cholesterol levels. Mixing whole wheat with all-purpose flour still yields a light crumb while boosting the nutritional value of your loaf.

So while this bread might feel like a sweet indulgence, it’s actually a nutrient-dense choice when made with care. It supports gut health, offers natural energy, and satisfies your sweet tooth without excessive sugar or processed ingredients. It’s a perfect example of how comfort food and wellness can go hand-in-hand, especially when you’re baking from scratch with whole, nourishing ingredients.

🧑‍🍳 Step-by-Step Cooking Instructions Cinnamon raisin sourdough Bread

Baking a loaf of cinnamon raisin sourdough is a bit like crafting edible art. It’s about layering in flavor slowly, folding in texture, and baking it to a golden, crusty finish that fills your whole kitchen with the scent of cinnamon and home.

Here’s how to make your very own Cinnamon Raisin Sourdough Bread, step by step.

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🛒 Ingredients

Dough:

• 100g active sourdough starter (fed and bubbly)

• 350g warm water

• 500g bread flour

• 9g fine sea salt

• 1½ tsp ground cinnamon

• 1 cup (about 150g) raisins (golden or regular)

Cinnamon Sugar Filling:

• 2 tbsp ground cinnamon

• 3 tbsp brown sugar

• 1 tbsp softened butter or oil (optional, for spreading before rolling)

🍇 You can soak your raisins in warm water (or tea) for 10–15 minutes before mixing into the dough—this helps plump them up and keeps your loaf moist.

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⏲️ Step 1: Mix and Autolyse (Initial Hydration)

1. In a large bowl, whisk together 100g active sourdough starter and 350g warm water until mostly dissolved.

2. Add 500g bread flour and mix until there’s no dry flour left. It’ll look shaggy and sticky.

3. Cover and let rest for 30–60 minutes. This is called the autolyse phase, and it allows the flour to fully hydrate, which helps with gluten development later.

✨ Tip: Use your hands to “pinch and fold” the dough together, or a dough whisk if you prefer.

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🧂 Step 2: Add Salt and Cinnamon

After the autolyse rest:

1. Add 9g salt and 1½ tsp cinnamon to the dough.

2. Mix with wet hands, folding and squeezing the dough to incorporate the salt and spice evenly.

3. Continue folding for about 2–3 minutes until you feel the dough tightening slightly.

🥄 Don’t add the raisins just yet—we’ll fold them in later so they don’t get crushed early.

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🧺 Step 3: Bulk Fermentation + Stretch and Folds

Place the dough in a clean, lightly oiled bowl or container. Let it ferment at room temperature for 4–6 hours, depending on your ambient temp.

During the first 2 hours, perform 3–4 sets of stretch and folds:

1. Wet your hands. Gently lift one side of the dough, stretch it upward, and fold it over itself.

2. Turn the bowl and repeat on all four sides.

3. Let rest 30 minutes, then repeat.

At the second stretch and fold, sprinkle in the raisins evenly across the dough before folding. This helps distribute them without overmixing.

⏲️ The dough should be smooth, elastic, and slightly puffy by the end of bulk fermentation.

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🍥 Step 4: Cinnamon Swirl Layer (Lamination)

Once bulk fermentation is complete:

1. Lightly flour a clean surface.

2. Gently turn out the dough and stretch it into a large rectangle, about 12×16 inches.

3. Mix together your cinnamon sugar: 2 tbsp cinnamon + 3 tbsp brown sugar.

4. Lightly brush the dough with a little butter or oil (optional), then sprinkle the cinnamon sugar mixture evenly across the surface.

5. Starting at the short edge, roll the dough up tightly, just like a cinnamon roll.

6. Let it rest for a few minutes before shaping.

🌀 This layering technique gives you those gorgeous cinnamon swirls without clumping the sugar into one spot.

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🍞 Step 5: Shape the Dough

1. With the seam side down, gently tuck the ends under and shape the dough into a round boule or an oblong batard.

2. Transfer to a well-floured proofing basket or bowl lined with a floured towel.

3. Cover and place in the fridge for an overnight cold proof—ideally 12–16 hours.

❄️ This long rest not only improves flavor but makes scoring and baking easier.

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🔥 Step 6: Bake

The next morning, preheat your oven to 475°F (245°C) with your Dutch oven or baking stone inside.

1. Carefully turn out the dough onto parchment paper.

2. Score the top with a sharp lame or knife (one deep slash down the middle works beautifully).

3. Transfer the dough (on parchment) into the hot Dutch oven.

4. Cover and bake for 20 minutes.

5. Remove the lid and bake another 20–25 minutes, until deep golden brown.

🌡️ Internal temp should read 200–205°F for a fully baked loaf.

Let your loaf cool completely (yes, really) before slicing—about 1.5 to 2 hours. This helps the crumb set and prevents it from being gummy.

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🍽️ How to Serve Cinnamon raisin sourdough Bread

This Cinnamon raisin sourdough Bread is a little sweet, a little tangy, and a lot comforting. Whether you’re slicing it for breakfast or turning it into a dessert-like snack, there’s no wrong way to serve it.

Here are some of our favorite ideas:

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🍞 For Breakfast

• Toasted with salted butter—simple and perfect

• Spread with cream cheese or mascarpone

• Top with nut butter + banana slices

• Serve with soft scrambled eggs for a sweet-savory contrast

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🍯 For Brunch Boards

• Add to a charcuterie-style breakfast board with fresh berries, nuts, and soft cheeses

• Slice thinly and serve with fruit preserves, honey, and whipped butter

• Pair with warm chai tea or coffee for a cozy setup

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🍳 For a Little Indulgence

• Make French toast: Dip thick slices into egg custard and cook until golden—serve with maple syrup and fresh fruit

• Grilled cheese twist: Pair with brie and thin apple slices for a warm, sweet-savory sandwich

• Bread pudding base: Cube and bake with eggs, milk, and cinnamon for a luscious weekend dessert

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🥂 Pairing Suggestions

This cinnamon raisin sourdough is full of cozy flavor, which means it pairs beautifully with ingredients and drinks that balance or contrast its gentle sweetness.

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🧀 Cheese & Savory Pairings

• Brie or Camembert: Creamy and mild, they melt beautifully onto a warm slice

• Sharp cheddar: Yes, cheddar! It brings salt and contrast to the sweetness

• Goat cheese with honey and a crack of black pepper

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🥗 Fresh Pairings

• Serve with a fresh fruit salad (like your picnic mix of berries and citrus)

• Pair with spicy pineapple slaw to balance sweet and heat

• Add to a brunch table with ambrosia or yogurt parfaits

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🍵 Beverage Pairings

• Chai tea with warm spices

• Iced coffee with a splash of maple or cinnamon

• Golden milk (turmeric latte) for a cozy, caffeine-free option

• Sparkling water with orange or lemon zest for a refreshing contrast

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🧊 Storage, Freezing & Reheating Instructions

Good sourdough keeps longer than commercial bread, but this one has added fruit and sugar, which means a slightly shorter shelf life. Here’s how to make it last:

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🛒 Storing on the Counter

• Let the loaf cool completely before storing.

• Keep it at room temperature in a bread bag, linen towel, or paper bag to maintain the crust.

• Avoid plastic unless you’re freezing—it softens the crust.

This bread is best enjoyed within 3–4 days.

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❄️ Freezing Instructions

To freeze:

1. Let the loaf cool fully.

2. Slice it first (optional, but makes thawing easier).

3. Wrap slices or the whole loaf tightly in plastic wrap.

4. Place in a freezer bag or airtight container.

It will keep for up to 3 months.

🧊 For best results, reheat from frozen in the toaster or oven.

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🔁 Reheating Tips

For slices:

• Toast lightly to bring back softness and revive the crust.

For the whole loaf:

• Preheat oven to 350°F.

• Wrap the loaf in foil.

• Bake for 10–15 minutes until warmed through.

🍞 Don’t microwave—it softens the crust and creates a gummy texture.

❌ Common Mistakes to Avoid

Cinnamon Raisin Sourdough Bread is one of those loaves that seems simple enough—until you slice into it and find all your cinnamon has pooled at the bottom, your raisins are bursting out of the crust, or the swirl is more of a blob. Luckily, with a little know-how, you can sidestep those pitfalls and bake a beautiful, evenly swirled loaf every time.

1. Adding Cinnamon Too Early

Cinnamon is delicious, but it can mess with your dough’s fermentation. If you mix it directly into the dough early on, it can inhibit yeast activity and slow the rise. The better method? Layer it in as a swirl after bulk fermentation or during shaping to keep your dough happy and bubbly.

2. Overloading with Raisins

It’s tempting to add a heaping scoop of raisins (because let’s be honest, they’re the best part). But too many can disrupt the dough structure and poke through the crust, leading to burning during baking. Stick with the recommended amount and distribute them evenly throughout the dough.

3. Letting the Swirl Unravel

This is a big one. If the swirl isn’t tight during shaping, it’ll separate during the final proof or bake. When you roll the dough into its final loaf shape, make sure to gently press and tension the roll so that the swirl stays intact. Think of it like rolling up a cinnamon roll—tight, but not squishing the dough.

4. Using a Wet or Sticky Dough

Cinnamon raisin sourdough can be a little more delicate than your basic loaf, especially with the added swirl and inclusions. If your dough is too wet or underdeveloped, it won’t hold its shape. Make sure to develop strong gluten during bulk fermentation and handle the dough gently to preserve structure.

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🌟 Pro Tips for the Best Cinnamon Raisin Sourdough Bread

This isn’t your everyday sandwich loaf—it’s the kind of bread that makes your whole kitchen smell like a bakery and turns a slice of toast into something you daydream about. Here are a few key tips that’ll help you take your cinnamon raisin sourdough from “pretty good” to absolutely bakery-worthy.

1. Soak Your Raisins

Before adding them to the dough, soak your raisins in warm water for 10–15 minutes. This keeps them plump and juicy throughout the bake, preventing them from pulling moisture out of the dough or burning on the crust.

2. Use a Cinnamon Sugar Paste

Instead of sprinkling cinnamon and sugar straight onto the dough, mix them with a touch of water or softened butter to make a paste. This keeps the swirl more even, prevents dry clumps, and helps the cinnamon stick to the dough instead of sinking to the bottom.

3. Gentle Shaping Is Key

After your final fold, give the dough a short rest (bench rest), then roll it tightly but gently into a batard or boule. If you’re doing a swirl, this is when to add the paste and roll carefully. Try not to deflate the dough too much—it’s a balance of tight structure and soft handling.

4. Try a Cold Proof for Better Swirl Definition

After shaping, pop the dough in the fridge overnight. This helps firm it up, making it easier to score and bake the next day—and it helps the swirl maintain sharp contrast. Bonus: it also deepens the flavor.

5. Steam for a Shiny Crust

Whether you use a Dutch oven or a baking stone with added steam, moisture in the oven during the first 15–20 minutes of baking helps achieve a beautiful crust and allows for maximum oven spring. A little extra attention here gives you that glossy, golden finish.

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❓ Frequently Asked Questions (FAQs)

Making sourdough is often a labor of love, and when you throw a cinnamon swirl and raisins into the mix, questions naturally pop up. Here are some of the most common things folks wonder about when baking Cinnamon Raisin Sourdough Bread—and all the answers you need for a loaf that’s as beautiful as it is delicious.

Can I mix the cinnamon and raisins into the dough?

It’s best to keep the cinnamon out of the dough until shaping. Cinnamon has natural compounds that can inhibit yeast activity, so it’s better used as a swirl. Raisins, however, can be added toward the end of bulk fermentation or folded in gradually during coil folds.

What kind of flour works best?

A strong bread flour gives you the best structure, especially when adding extras like raisins. You can use a mix of all-purpose and bread flour if needed. Some bakers even sneak in a bit of whole wheat flour for extra flavor and texture—just adjust hydration slightly if you do.

Do I have to use a Dutch oven?

A Dutch oven helps trap steam, which gives you a better crust and oven spring. If you don’t have one, bake on a stone or sheet tray and create steam by placing a pan of hot water in the oven or misting with water during the first few minutes of baking.

How do I keep the swirl from sinking to the bottom?

The swirl tends to settle if the dough is too wet or the shaping is too loose. Use a firmer dough, a paste-like cinnamon filling, and roll tightly during shaping to help the swirl stay beautifully centered.

Can I freeze this bread?

Yes! This loaf freezes well. Slice it first, then freeze in a zip-top bag with parchment between slices. Pull out what you need and toast directly from frozen—it’s a lifesaver for busy mornings.

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💬 Conclusion & Call to Action

There’s something extra special about baking a loaf of Cinnamon Raisin Sourdough Bread. Maybe it’s the smell that fills the house while it’s in the oven—warm, spiced, and nostalgic. Or maybe it’s the way a single slice, toasted and slathered with butter, can feel like a full-on moment of cozy, homemade happiness.

This recipe is the perfect blend of rustic sourdough texture and the familiar comfort of cinnamon raisin swirl. It’s a loaf that feels both indulgent and nourishing—great for breakfast, elevating French toast, or sneaking in as a sweet afternoon snack. And even though it looks fancy with that swirl and golden crust, it’s totally doable for the home baker, especially with a little guidance and patience.

Once you make it, don’t be surprised if it becomes a new favorite in your baking rotation. It’s one of those loaves that people request by name, or that gets gifted to a neighbor “just because.” And it’s the kind of bread that really showcases the magic of sourdough—simple ingredients, time, and care turning into something truly special.

If you try this Cinnamon Raisin Sourdough, I’d love to hear how it turns out! Tag me in your photos, share your swirl success, or drop a comment with your favorite variation (walnuts? golden raisins? swirl of cardamom?). Watching your loaves come to life is truly the best part.

Here’s to sweet swirls, soft crumb, and the kind of baking that fills your kitchen—and your heart—with warmth. 🍞✨

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