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 eating Pepperidge Farm cinnamon raisin bread for breakfast. My mom would make sandwiches, cut into triangles, with soft whipped cream cheese or melted butter slathered on top. I’d eat the whole thing- even the crust!
However, just like my easy sourdough sandwich bread (or any sourdough bread recipe for that matter), homemade is SO much better. You can find more recipes in my book Artisan Sourdough Made Simple.
This recipe is a spin-off of my easy sourdough sandwich bread with more sourdough starter, a perfectly sweet cinnamon-sugar swirl, and vanilla soaked raisins, my secret ingredient, for a flavor-packed punch. I’ll show you how to make it with step-by-step instructions and a simple video. I can think of nothing 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!
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.
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!
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.
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.
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?!
More Sourdough Bread Recipes To Try!
- Sourdough Bread: a Beginner’s Guide
- Easy Sourdough Sandwich Bread
- Sourdough Focaccia Bread
- Soft Sourdough Cinnamon Rolls
Sourdough Cinnamon Raisin Bread {with vanilla-soaked raisins!}
- Yield: 1 loaf
- 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
Lynn says
Good afternoon,
When wanting to do the same day bake, and after concluding the 4stretch and pulls, do we let rise on counter before adding the sugar, cinnamon mixture, or make loaf and put in pan To rise .
Thanks
Vincent Kampf says
Love this recipe. Two questions.
1. I always seem to have a hole or air pocket in the vent of the loaf, how do I prevent that. 2. Can I let the dough bulk rise in fridge for longer?
Sasha says
I’ve made the sandwich loaf before so I knew it was also a great recipe. This cinnamon raisin bread was exactly what I was dreaming of! I made a double recipe and split it in three pans. I’ve tried to bake one recipe in one loaf pan but it basically explodes..
We made French toast with this bread, needless to say it was the best thing ever.
Lauren says
I love love. My kids favorite bread recipe!
Ashleigh says
Holy Moly! I just made a loaf and in keeping with tradition when it comes to baking bread, I generously wait roughly <10 minutes before I slice into it after pulling it out of the oven. Such a delicious bread. Texture, color, flavor. I also make her cinnamon rolls every year for Christmas for my family, this will be a lovely addition throughout the year.
I left out the raisins, did the bulk rise about 5 hours in the oven with the light on (I also used the oven earlier that day, and was still a little warm), and I shaped then refrigerated the loaf for almost 24 hours before I pulled it out to come to room temp for about 3 hours before I baked it for 45 minutes. Worked like a charm.
I did use egg wash before the cinnamon and sugar and also on the dough as I rolled it up, and the layers stayed together well.
I am making another 2 loaves to bring to a work breakfast potluck later this week.
Dawn says
Have you ever made mini loaves? If so, can you please tell how you split it, and how long you baked it? Thank you.
Vickee Widbin says
I just made this bread for the first time. Perfection! So yummy! I did double the amount of cinnamon as we love cinnamon.
Amy says
Is there a certain temperature to confidently tell the cinnamon raison swirl sourdough is cooked through?
Courtney Chang says
I would love the answer to this too! I do know an artisan loaf needs to be cooked to a minimum of 205 degrees but not sure if it’s the same for a sandwich loaf??
Melissa Mountz says
I am so excited to make this bread today!! Do I do stretch and folds if using a kitchen aid mixer?
Elizabeth Pastor says
I’m wondering the same! I’m baking a loaf now that I didn’t do stretch and folds on at all. Hope it turns out 🤞🏻
Michelle says
How did the bread turn out? I didn’t know if I should still do the stretch and folds? 👀👀 so far j haven’t done any..
regan chupka says
Hello, Loved this recipe! Bread turned out great. Was wondering if you could substitute honey for sugar in the dough ingredients?
Leah says
What happens when you overproof this recipe?
Thanks
Ruth says
I don’t know why, but I’ve drug my feet on making raisin bread and now I’m mad at myself for missing out! Excellent recipe! I couldn’t bear to drain the raisins from their elixir, but then thought I should do as required…happily, they released none of my precious stock of pure vanilla and I refused to pat them dry – a win! I upped their quantity to about 115g with no issues. The dough looked much too big so I put it in my 9×5. Second rise took a long, long time but patience was rewarded with great oven spring, a perfect loaf without gaps, amazing flavor and a place in my “stand-by’s” book of favorites. Thank you for convincing me I needed to try making the best cinnamon raisin bread, I’ll look no further.
Amy says
I use the liquid to soak raisins as part of the measured liquid to make the dough. I use in place of some of the water. Varies each time depending on how much vanilla I use to hydrate raisins.
Kat says
Awesome we love it❤️
Kat says
I LOVE THIS RECIPE best cinnamon raisin bread EVER! Just wondered should I score the top so steam can escape as I always have a void around the cinnamon and sugar! Thank you
Patrice Shannon says
Can I substitute olive oil for the butter?
Pearl says
I have tried other sourdough cinnamon raisin bread recipes and this one is by the far the best. Its also super easy to to follow.
Janice says
Amazing! Our new favorite! Love all your recipes.
anne e says
This is one of our favorite, favorite breads. When I make it for my husband, who loves it, I have to leave out the raisins. When I make it for friends, I soak the raisins in a tablespoon or two of bourbon. The flavor is amazing! Also, this bread makes the BEST french toast you have ever eaten in your life. And great bread pudding, too. And it’s good for a peanut butter sandwich, as well. We always keep some frozen so we can have it for breakfast whenever we want.
Colleen Richardson says
I love love this recipe!! It’s my husbands favorite. And the raisins soaked in vanilla just perfect. Very easy to make too.
Natalia says
I LOVE this recipe! I think it is my absolute favorite bread recipe! Easy to make and SOOOOOO delicious! A crowd pleaser every time (but to be honest, it is so delicious sometimes I don’t tell anyone I’ve baked it; more for me! :-) Thank you for this amazing recipe!!
Jackie says
I love your recipe, I find it easy and delicious. I have made this 2 times and I have one problem with the way it comes out. It looks beautiful from the outside, but the inside is not so much. It looks like I did not roll it tightly, the middle of the bread has a big gap in its first roll only. I was wondering what causes this. It still taste delicious.
Joanna says
Did you do the egg wash and add flour to the cinnamon sugar filling? When I use water then roll I get the gap that you mention, but not with the egg. It’s also important to try to roll it tightly.
Bethany says
Could you make this without the butter to make dairy free?
Morgan Aldrete says
Recipe was easy to follow and delish
Wanda says
I baked this bread this weekend and it was delicious! I have a couple questions.
1. Can this bread be made using all purpose flour instead of bread flour (either Costco Organic AP or King Arthur AP)?
2. The loaf was too large for my 8.5×4 so I used a 9×5. That being said, I did have separation. Should I cook it in the 8.5×4 and let it rise out of the pan, or maybe I didn’t roll it tight enough? I’d love to get your comments. Thanks for the great recipe!
Borden Green says
I have made this cinnamon raisin loaf several times, and it is delicious. The first time I made it was close to sea level, and it was perfection. Each time I have made it at 8500 ft, I have tunnels even when I roll it tightly. I am going to experiment with higher hydration and the proofing. I will also substitute powdered sugar for granulated in the filling. I will touch back if I figure it out.
Aimee says
My weekly bake! This bread is phenomenal and easy to make! I’ve found the dough to be pretty forgiving, having left it overnight for a bit over ten hours in 75degree warmth and still turned out perfect!
Gina Winter says
This recipe is foolproof and perfection. I microwaved the raisins in the vanilla for 30 seconds and let them soak overnight before I made the dough. The raisins were plump and absorbed most of the vanilla which left them with a lovely scent and taste. I doubled the filling. At 40 minutes I covered it with anluminum foil to prevent further browning, and did have to bake it for 15 minutes longer to get the temp to 190*. The dough was gorgeous and supple. The swirl was exactly centered and beautifully prominent.
I wish I could post the picture!
Cindy says
I absolutely love this recipe! I love making it, and everyone enjoys eating it. I double the amount of cinnamon sugar and add a little more sugar to the dough to make it a little sweeter. Thank you for this great recipe!
meerry says
left out the raisins, super delicious. this time I’m adding mini chocolate chips in lieu of them.
Rich says
I have made this a couple of times, and I found that the bread has come out still more dense than I would have thought it was going to come out. Any thoughts as to why? Am I rolling it out too much?
Bryanna says
Hi rich did you ever figure this out? I’m having the same problem
Rich says
No I haven’t.
Nancy Vaughns says
I rarely leave comments, but this bread came out so perfect. I followed the directions as written, was worried that I may have left it to prove too long on the counter (14h) but it did not seem overproved. Continued to shape, second prove, and bake as written and it was perfect. Soft, not too sweet, with a beautiful cinnamon sugar swirl. Will make this recipe again 1000x.
Lecia A Blackmon says
I made the regular sourdough bread the other day and decided to try this. Your bread recipes a awesome. My bread rose up so nicely I can’t wait to dig in and enjoy. The smell of cinnamon is all through the house. I also added crusted walnuts. I will difinitely be trying other recipes.
Lauren says
This bread is delicious! I wasn’t paying really close attention to the timing of the bulk ferment and the stretch folding and I baked it in a round porcelain dish rather than a loaf pan and it still came out terrific.
I doubt this loaf will be around for many days because it is irresistible!
Thank you for this recipe.
Grace says
Might be too tasty! Not a fan of raisins, so left them out. The most perfect toast I can imagine! Can’t wait to make French toast. Make sure the overnight rise is in a very large vessel, mine outgrew its container and was a hoot to discover in the morning!
CHRISTINE LATINE says
Made this a few days ago. Love it.
meyka Paddock says
Absolutely love this bread! I baje a loaf every week!
Lacey says
My dough didn’t rise :( I actually was doing a regular sourdough loaf at the same time, used the same active starter and this one didn’t rise while the regular loaf did. I weighed all my ingredients and can’t figure it out. Thoughts?
Rich says
I have made this once but there were a couple of instructions that were not clear to me, so feel free to answer as a reply.
[1] Active starter: is this taking 100g from my mother starter in the fridge, or do i need to activate it overnight on the counter by feeding it. It wasn’t clear. The first time I did it I used it straight from the fridge and it worked well, but didn’t rise as much as I would have expected.
[2] The bulk rise stretch and folds. Do you let it rest 8-12h then do stretch and folding? Or Do you stretch and fold 3-4 times in the first 2h of the 8-12h then let it rest for the remaining time. Not clear from the instructions and the video just starts at the start of the degassing phase and putting sugar on.
[3] Can I just double everything to make two loaves at once, then cut it into two parts prior to the final shaping phase.
Regardless, it was very tasty, and my family gobbled it up….just wanted to make sure I was doing this correctly
Michele says
Active = fed and bubbly. :)
Victoria A. Filippi says
This bread was delicious. The recipe is easy to follow and the cinnamon and vanilla-soaked raisins make it feel special. The aroma made waiting for it to cool difficult, but when you do, that first bite is fabulous. It is wonderful toasted and I saved two thick pieces to make French Toast. Amazing. Thank you for this recipe!
Chelsea says
Can I freeze the bread once it’s baked?
Anne says
I slice and then freeze the bread as there are only two of us to eat it! We take out individual slices as needed. It always tastes amazing! You could freeze the whole loaf as well; just wait until it’s completely cooled (usually minimum 4 hours), then wrap in foil before placing in freezer.
Pamela says
Can I substitute honey for the sugar in both the bread and the cinnamon-sugar swirl? We don’t use refined sugar.
Jennifer Kirby says
Delicious!! But I did have a very large tunnel that went through the whole top so when I cut a piece, the piece kinda just falls apart. If I did attempt to score top would it prevent this?
I did put in fridge overnight after 4 hours bulk rise, is that the culprit with the tunnels?
Erin says
AMAZING!! Third Clever Carrot recipe I tried, now I am officially hooked! It was so delicious, and very pretty when you cut into it and see the cinnamon swirl! My family already asked when I am making it again and the loaf is not even finished yet!
Maggie says
Looks so good!!
Is that a left-handed knife you are using?
If so, where did you find it?
I am constantly looking for one ……..no luck so far!!
Kathy says
Internal temp of bread?
Samantha Peterson says
I’ve been trying so hard to make good sourdough for 2 months. This is the first loaf I’ve made other than plain Dutch oven sour though (which I’ve not mastered). This loaf turned out INCREDIBLE!!! Way better than store bought. I didn’t think I was capable of making bread like this! This recipe has given me confidence to forge ahead on the sourdough journey. Thank you!!! I will make this loaf over and over again and look forward to gifting it to others!
Kelsey says
I can’t stop making this bread! It’s delicious and the vanilla soaked raisins take it to the next level.
I’m considering using this dough for other things—dinner rolls, sandwich bread..etc. Have you tried that? Would love to know!
Elizabeth says
This bread is so delicious! But I’ve had issues with separation each time! Any thoughts? Should I score the top?
janet yuen says
use an egg wash to help keep the rolls together. i added the egg for each roll of the dough
as roll and shape before letting it rise in the pan.
Mary says
This was so easy to make. I followed the recipe right through but had ran out of cinnamon so used mixed spice it is delicious. I did not expect it to rise in a hour to hour and half but it did. Rose about 1 and1/2inch above tin and did not flop or deflate (quite a strong dough) . We have just had a slice toasted with butter. Definitely making this on a regular basis now will experiment with different flavours.
Katie says
Having never made sourdough before, I thought I’d start with this, because my 3 yo thought it looked yummy. It was going ok and the bulk prove was underway when my 1 yo became unwell. My husband shoved the dough in the fridge after the little one and I were bundled off in an ambulance. My son is fine, and was discharged after 24 hours.
After approx 48 hours in the fridge I retrieved the dough. I couldn’t bring myself to throw it out, so I shaped it and let it do it’s thing. Somehow it has come out smelling, tasting and looking like bread. To advanced sourdough bakers, it probably would be classed as a disaster, but we’re all very happy with our warm, cinnamon raisin loaf.
Will try making again and hope the little one’s don’t give us a fright part way through the process! ☺️
Mary says
When you do a slow rise in the fridge i think it tastes better and definitely not a dissaster. Well done.