This homemade sourdough cinnamon raisin bread gets a noteworthy upgrade with tangy, active sourdough starter and vanilla soaked raisins. It’s so soft and scrumptious, just wait until you try it!
Admittedly, I grew up on store-bought Pepperidge Farm cinnamon raisin bread with cream cheese, cut into neat and tidy triangles, no crust (thanks mom). Homemade is next level.
This recipe is a spin-off of my easy sourdough sandwich bread with more sourdough starter, a sweet cinnamon-sugar swirl, and my secret weapon: vanilla soaked raisins.
I’ll walk you through it step-by-step, with a simple video above. I can’t think of anything more satisfying to enjoy for breakfast!
Why This Recipe Works
- The stretch and fold technique + bread flour is used for optimal height and crumb structure.
- Raisins are incorporated into the dough (not into the filling) for easier rolling.
- Flour binds the cinnamon-sugar swirl together so it doesn’t leak out of the loaf!
How To Make Sourdough Cinnamon Raisin Bread At Home (Step-By-Step-Recipe)
Step 1: Mix the Dough
In a stand mixer, combine the dough ingredients to form a rough, shaggy dough. Cover and let rest for 30 minutes. This resting period will make the raisins much easier to incorporate. Meanwhile, soak the raisins in vanilla extract. Drain, squeeze dry in a paper towel, and add to the bowl.
Knead the dough on medium-low speed for about 6-8 minutes. If you don’t have a stand mixer, I’ve included instructions in the recipe below to mix the dough by hand.
Step 2: Bulk Rise With Stretch & Folds
Cover the bowl and let the dough rise overnight until double in size, about 8-12 + hrs @ 68 F.
To stretch and fold the dough, the first set can be done about 30 minutes into the bulk rise followed by another set 30 minutes later (2 sets total). You’ll get great height and a soft bouncy crumb following this technique!
Step 3: How to Shape Cinnamon Raisin Bread
Gently pat and stretch the dough to remove some of the air bubbles. Roll into a 6 x 20-inch rectangle. These specific dimensions are important: the longer you roll the dough, the more swirls you’ll get! The 6-inch width will ensure the dough fits snuggly into the pan. I use a measuring tape for accuracy and smooth down the sides of the dough to keep the width within range (watch the video at the top of this post!).
Lightly score the dough around the tops and sides to create a border. Brush the surface with egg wash or plain water for the filling to stick. Sprinkle the cinnamon-sugar in the center.
To finish, roll the dough into a log and place into a buttered 8.5×4- inch loaf pan.
A Few Helpful Tips…
- When bread bakes, steam forms within the dough. Because this loaf is not scored on the surface (it will cut into the cinnamon swirl) the steam has no place to escape. As a result, the steam can sometimes form gaps between the cinnamon swirl and the bread.
- To remedy this, Cooks Illustrated recommends adding powdered sugar to the swirl filling to bind the extra moisture. King Arthur brushes an egg wash onto the dough to make the swirl stick. I’ve had mixed results with both.
- Several of my recipe tests revealed that gap preventative binders (i.e. egg wash, powdered sugar etc.) only work if the dough is shaped properly AND it is not over proofed after the second rise. If the dough is too puffy and over proofed, you won’t get gaps… you’ll get tunnels! Either way, not to worry- the gaps will not effect the final taste.
Step 4: Second Rise
Cover the loaf pan and let rest at room temperature until the center of the dough rises to about 1-inch above the rim of the pan, about 1 1/2- 2 hrs. It should look soft and slightly puffy, and no longer dense.
Step 5: Bake The Dough
Place on the center rack and bake @ 375 F for 45-50 minutes or until light golden brown. The aroma will tantalize you as it bakes! Allow to cool in the pan for 10 minutes or so, and then transfer to a wire rack to finish.
We love this soft sourdough cinnamon raisin bread served slightly warm, or toasted with melted butter. It makes great French toast the next day too. How good does this look?!
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Sourdough Cinnamon Raisin Bread {with vanilla-soaked raisins!}
- Yield: 1 loaf 1x
- Category: Sourdough Sandwich Bread
- Method: One-Bowl
- Cuisine: American
- Diet: Vegetarian
Description
A twist on a classic, this soft sourdough cinnamon raisin bread recipe gets a noteworthy upgrade with tangy sourdough and vanilla soaked raisins. We love it toasted with cream cheese or melted butter and it makes great french toast!
Ingredients
Dough
- 500 g (4 cups) bread flour
- 85 g (6 tbsp.) unsalted butter, softened, cut into cubes
- 24 g (2 tbsp.) sugar
- 9 g fine sea salt
- 100 g (1/2 cup) bubbly, active sourdough starter (100% hydration)*
- 240 g (1 cup) warm water
- 85 g (1/2 cup) raisins
- 1 tbsp pure vanilla extract
1 egg + a splash of water, lightly beat (egg wash)**
Cinnamon-Sugar Swirl
- 1/3 cup sugar
- 1 tbsp. cinnamon
- 1 tbsp. flour
Notes & Substitutions
*For an even faster rise, use 150 g sourdough starter + 230 g warm water and keep the rest of the quantities the same.
**Water can be used instead of an egg wash to brush the dough.
Instructions
Baking Schedule: this is an overnight dough which takes approximately 8-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. Alternatively, if you’re making this in the summer and it’s warmer than 68 F, the dough will take less time to rise, about 4-6 hrs @ 80+ F. Instead of the overnight option (which might lead to over proofed dough), let it rise during the day to bake later in the afternoon or evening.
Mix the Dough
Add the flour, butter, sugar and salt to the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed until the butter looks like crumbs. Add the starter and warm water. Mix until the flour is fully absorbed. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, soak the raisins in the vanilla extract. Drain and squeeze dry in a paper towel before using.
After the dough has rested, add the raisins to the bowl. Switch to the dough hook and mix on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple when ready. If it’s sticky, add a little bit of flour.
Note: In lieu of using a stand mixer, knead the dough by hand without the raisins for 8-10 minutes or until smooth and elastic. Cover and rest for 1 hour. Add the raisins during your first stretch and fold; they will be much easier to incorporate at this stage.
Bulk Rise with Stretch & Folds
Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 8-12 hrs. Please refer to the Baking Schedule above for alternative rise time options.
To stretch and fold the dough, begin 30-minutes to 1 hour into the bulk rise. Grab a portion of the dough and stretch it upward. Fold the dough over toward the center of the bowl. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. Continue until you have come full circle to complete 1 set, or 4 folds around the bowl. Rest the dough for 30 minutes and then do a second set. For step-by-step instructions and video click here.
Shape the Dough
In the morning, coat an 8.5 x 4-inch loaf pan with butter. Combine the sugar, cinnamon and flour in a small bowl; set aside.
Remove the dough onto a lightly floured work surface. Gently pat, flatten and stretch the dough to release any large air bubbles. Roll the dough into a 6 x 20-inch rectangle with a rolling pin. Gently score a 1-inch border around the sides leaving a 2-inch border at the very top to seal the dough (you are not cutting through the dough just marking it). Brush the entire surface with the egg wash or water, if using. Sprinkle the cinnamon-sugar mixture inside the border. Slowly roll the dough into a log pinching the ends to seal. Place the dough into the loaf pan seam side down.
Second Rise
Cover the dough and let rest at room temperature until it has risen to about 1-inch above the rim of the pan, about 1 1/2- 2 hours depending on temperature. Check the height by looking at the domed center portion of the dough.
Preheat your oven to 375 F towards the tail end of the second rise.
Bake the Dough
Place the loaf pan on the center rack and bake for about 45-50 minutes, or until golden brown. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely.
This loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.
Comments
Heather Watt says
Hi
Can I use a 9by5 cast iron ?
Thanks!
Bernadette Dickson says
This recipe is amazing! Best cinnamon raisin bread I ever had! Only thing I did different was added a little more cinnamon to the sugar mixture and to the soaked raisins. Fantastic! I’ve tried a few of your recipes and will try more. You do a great job! Thanks for sharing!
Sarah Lovell says
I made this during the day yesterday, pushed the proofing with warmth and extra starter…and oh my goodness!!! This bread was THE BEST ever!! It was a tighter dough than I am used to, but it came out beautifully. I cannot wait to make this again and again! Move over, Pepperidge Farm Cinnamon Swirl bread!
Judie says
I made this bread and it was delicious. didn’t rise as much as you said but still very delicious. making my 2nd bread and have a question, do i do the stretch & fold before or after the overnight rise? New to this type of baking.
Santa says
It’s my second attempt at making and baking this, and it’s absolutely delicious. However, the air pockets are a bit of a challenge. I tried rolling it tighter, but it didn’t work.
Barbara says
How do you prevent the air pocket gaps? I used flour and it was fine on the outer portion but the middle rose and cracked?
Kelly says
10/10…This is my absolute favorite loaf to make and eat! It’s like a dessert, it’s so damn good! This recipe has been shared with all my sourdough friends and we all agree that it’s the BEST! Thank you for sharing!
Barbara Swenson says
I have had issues lately with the bread taking almost 20 minutes longer to bake. Any ideas why? I have been rolling it tighter.
Meg says
Was your pan glass by chance?? That’s the only time that happened to me! If you use a glass dish, lower the temp by 25 degrees and add 20 mins😊
Barbara Kiang says
ia there a way to prevent draining the vanilla extract? perhaps subing out the water for the vanilla extract and keeping the extract?
Emilie Raffa says
Yes! You can absolutely do that if you prefer. No problem.
Ruth says
What are your thoughts on icing the bread?
Shanelle Canaday says
Can someone offer any insight? I have been making this recipe for YEARS and it was utter perfection. Recently moved 2 years ago and since then, whenever I make this bread I get TUNNELS despite following everything exactly as before. Is it possible that an oven can cause tunnels? When we moved I went from gas to a regular electric oven. I am at my wit’s end as to why I get tunnels everytime when I never used to…please help!
Carol says
I’m just nearing the end of bulk fermentation. When I put it in oven, should it be covered?
Kristen says
Can I cold proof this in the fridge overnight for the second rise and bake in the morning?
Jill says
I just done an overnight cold ferment. Pulled right out of fridge and baked next morning and turned out great!
Nicole G says
This bread is amazing! This was my first ever sourdough recipe and it turned out perfect on the first try. The instructions are very well written, even for a beginner like me. Highly recommend!
Terri C says
This recipe is perfect. And the bread comes out perfect every time. I’ve tried it several different ways, using Emilie’s notes and suggestions throughout the blog. My family loves it no matter which way I make it. 😊
LJ says
This is thus far my favorite recipe to make with my sourdough starter! I love that I can use my kitchenaid for mixing and kneading. I soak the raisins in a bit of vanilla and rum extract and I have also tried it with dried cranberries. It has always been a hit with friends and family. It is our favorite toast to have for breakfast!
Susan Hennessy says
The instructions were easy to follow, and was a great dough to work with. I loved the raisins incorporated into the dough! My one question after watching your sourdough sandwich bread recipe is why do you tighten that loaf but not this one? Because if the swirl?
Sam says
Can I bake this in a lidded pan?
Brenda says
Just made this for the first time. I bulk fermented after several stretch & folds. When it was done, cold fermented overnight. The bread baked up beautifully inside but the crust was a little off putting. Just dull brown and a little thick. Do you cover initially like the first 20 minutes to trap steam? Thank you!
Kelly says
Dangerous! I could eat this entire loaf by myself it’s so delicious. My favorite hands down…
Candis says
Hi! Question, I just made the dough and have done one round of stretch and folds so far, but my dough seems very dense. I measured everything with a scale and I did do the increase with the 150g of starter and 230g of warm water. Even after the mix in the kitchen aid it seemed like there wasn’t enough water. Is this normal? I read that this is a low hydration dough but I wanted to make sure I didn’t miss anything. Thank you 😊
Rebecca Preston says
Oh, and I don’t drain the raisins, reduce water slightly and the. Add raisins and vanilla in together… have you seen the price of vanilla extract lately ;)
Rebecca Preston says
Stunning recipe. The dough is so lush and supple. I made it with starter straight from the fridge as I was I got a late start on Christmas and it turned out great. I double and give one as a gift. Doesn’t last long in our house. Toast is our favourite way to eat it.
Lauren says
I’d love to double or triple this recipe. Do you know the weight of each dough loaf if I mix in one container (the need to cut in half or three)?
Taylor says
I double it frequently and the dough is roughly 2000 kg after mixing everything together. Then I divide it before it bulk rises ☺️
John Woodhull says
Lauren, if the recipe is followed exactly 1 loaf should weigh 1113 g, but the simplest way to make equal loaves is to weigh the total dough and then divide by the number of loaves you are making to calculate the weight per loaf.
Laura says
This is my go to recipe for raisin bread. Everyone in my circle raves about it. I use the heels of the loaves to make bread pudding.
Holly says
Hi Emilie, just wanted to say thanks for this recipe. Safe to say I wont be purchasing another raisin bread at the shops. I’ve been following you since I started my second sour dough starter and every single recipe has been amazing. I will be following through to try pasta recipes next. Thanks again!!
Jessica Flory says
Oh my holy heavens. This bread. It was absolutely divine! We devoured the loaf in less than an hour. I left out the raisins because we’re not fans, but otherwise no change. The flavor and texture was unreal!
Larry says
Excellent recipe. One of the few recipes that bake perfect 1st time out. Will definitely bake again. TY
Jessica says
This recipe was wonderful! Everyone loved it and said it tasted like cinnamon rolls. It made our home smell wonderful. Your instructions were clear and tips were helpful
Chris says
I’m new to sourdough baking, and I’ve tried a few recipes, including the King Arthur cinnamon raisin bread, but this one is hands-down my favorite so far. The texture is incredibly tender, and the flavor is next level. Soaking the raisins in vanilla is a game-changer, it adds such a rich, aromatic sweetness that takes the whole loaf over the top. I’ll definitely be making this again!
whitney says
The cinnamon raisin bread is hands down my favorite to make and favorite to eat. My family loves it and is anticipating the next batch every week. I am new to the sourdough world, my starter is still young but this recipe is kicking butt and taking names. Thank you for sharing! :)
William Bearden says
Everything I’ve tried from Emilie has worked wonderfully. This is my first time trying the raisin bread. The videos and pictures are very helpful.
Emilie Raffa says
William, this is such kind feedback—thank you. I’m glad you’ve found this recipe & tutorial helpful. It’s a good one! Enjoy!
Wendy Johnson says
We love this recipe, and it’s become a go-to sourdough staple in our house! I do still struggle with the gapping others have described, despite trying egg wash, water, or no change at all. I’ll keep trying small modifications to the cinnamon sugar/rolling step, but in the meantime, we’ll be enjoying the bread, gaps and all!
Diana May says
Hi,
I have found the making sure you roll this together tightly keeps the swirls together. They do seem to come apart after a couple of days if the bread gets older, which rarely happens. As another comment noted, my dough is also very dense. I do add up to 150 g of whole wheat which I like. It still comes out nice. I’m also trying a final proof overnight in the fridge as it was too late to bake and I wanted more sourdough taste. I’m eager to see how that works.
Ann Austin says
I don’t have 100% hydration starter — I feed with twice as much flour as water as it wasn’t wanting to rise or do anything when so wet. Is there any way to use the starter I have to make this or no? TY!
Emilie Raffa says
Hi there! That’s absolutely fine. You can use what you have— no additional adjustments needed (this is a flexible, low-hydration dough). Enjoy!
Laura J Amundsen says
Could you do the first day process…let it bulk rise overnight. The next morning prepare the dough with the cinnamon and then instead of 1.5 hours to rise, allow it to rise slowly in the fridge until the end of the day or the next day? I’m trying to figure out a way I would make this during a weekday since I work.
Teresa Dye says
Can this recipe be put in fridge after bulk fermentation?
Victoria says
Can I use monk fruit sugar instead of regular sugar?
mary o. says
Amazing recipe. I have made it with success several times! The best sourdough “sweet” bread I have tried. I do put in refrigerator overnight after shaping and always turns out perfectly!
Sue says
I used this recipe to make cinnamon rolls and turned out amazing! I did reduce the flour to 450 g and extra 1 tblsp of water. Overnight in warm ish house, 10 to 6am, stretch to 8 x 16 or so, soft butter, brown sugar, cinnamon, made 12 in a well buttered glass pan. Rise about 2 hours, when I poked it didn’t spring back. Bake 350 no fan for about 30 minutes to 206 f in centre. Cooled a bit in pan and spread cream cheese icing on top. Delicious!
Tina says
This is my absolute favorite recipe! Well done! I want to make it in advance since I will be out of town for a few days. Can I cold retard the dough after I have shaped it and put it in the pan?
Nicole says
I followed this recipe exactly. The top was a beautiful golden brown after 42 min. When I removed from the pan the bottom was not fully baked, pale in color and a little gummy.
Eve says
Cook the full 50 min, and tent with aluminum foil at around the 20 minute mark. Check at 45 minutes if your oven runs hot.
Cate says
This always turns out amazing!! The only thing I change is using the filling for a cinnamon roll recipe I love instead of the recommend filling. It’s a couple tablespoons of butter, 1/3 cup of brown sugar, and a tablespoon of cinnamon. I also crushed up some pecans and sprinkled those over the filling. Adds a nice nutty crunch inside :)
Megin says
I’ve made this recipe 5 or so times. I love it! I have made it with dried tart cherries and golden raisins, and I’d somehow ran out of cinnamon so I used pumpkin spice instead, and it was great. I also experimented with no dough inclusions and put a layer of red bean paste in the swirl layer (I used 6 tbsp but would increase to 10 if I make it again). So yummy!
Kathy says
One of my family’s favorite bread! I’m a novice baker and this recipe is so easy! I plan to keep making this on a regular basis!
Frankie D says
I always use your recipes for sourdough, this was a new one and I love it! Didn’t have any raisins so I used a mixture of goji berries and cranberries and it was delicious. Used a sidecar so I knew when it had doubled in size which helped. Delicious thank you!
Pam :-) says
I can’t wait to try this recipe!! Question, I need to make it dairy free. Can I use avocado oil and if so, how much? Thanx! :-)
Jessica says
I just use nondairy butter when I bake. Country Crock makes a nice avocado oil based one that tastes great! I use the stick versions for baking. Miyoko is also a nice choice but much more expensive.
Tina says
Hi! Can this recipe benefit from a cold retard? I bake in bulk and would love to get some early prepping done! Maybe before the second rise? Thoughts? Thank you!
Lina says
Taste? Delicious!
Gaps? Like tunnels! Don’t even mind the bread being gappy as I’ll use it for French toast or just devour as is. My issue is that there seems to be the slightest undercooking issue just around the swirl areas! (It’s a slightly darker gummy looking bit, which makes the inside taste like a cinnamon roll!) But is it just the extra flour and sugar melting that makes it look that way, or is it actual dough undercooking?! The true center of the loaf is definitely cooked through, but just the swirls are extra “moist” and squishy. Is it because of steam in the gaps? Is it all ruined/unsafe to eat? Would be soooo sad to chuck it!
Emilie Raffa says
Hi there! It’s tough to say without seeing a picture of it exactly. But if the loaf was fully cooked through and only the center was “mushy” from the swirl it could be from the the butter and flour and/or the steam as you mentioned. It’s not ruined! As for the gaps, if it’s not due to shaping, sometimes this happens if the dough is slightly over-proofed. If you think your dough rose for too long, shorten the length next time.
Lina says
It did proof for an extra hour than usual while I was baking my regular sourdough!
It started in a 210C oven but then I lowered the temp to 175C to “make up the difference” so it might have had accidental impacts… is there a way to upload photos here?
Michaela says
Can I brush the remaining egg wash on top of the bread before baking as well? I’ve made this recipe before and LOVED it! Just wanted to see if using an egg wash on the outside would affect it!
Suzi says
Hi..question..I bought your book and this recipe is different. The book has less water, no butter. Why did you change?
Thanks
Emilie Raffa says
Hi there! This is a completely different recipe. It’s an enriched dough, shaped sandwich style, baked in a loaf pan, and does not contain nuts. The loaf in the book is a lean dough, it’s shaped in a boule and contains walnuts. What they share in common are raisins and a cinnamon swirl. Try both!
Sharon says
This is a very good recipe, well written and easy to follow. I added powdered sugar to the filling and used the egg wash. I took my time in rolling it up, stretching the dough slightly as I went. I did not have the gap problem, so maybe I was lucky. The bread was DELICIOUS, with the flavor perfectly balanced between the sugar and cinnamon.
Diana May says
Hi, I also found that stretching the dough a little while rolling up helps. It gets the roll tighter and I don’t have gaps.