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
Nemesia says
Can I proof in fridge for more than 1 day? For example, if I mix it today and put in fridge tonight and bring it out to bake Sunday will that still be ok?
Emilie Raffa says
Hi there! It really depends on the internal temperature of your dough and the strength of your starter. If the dough is too warm, it will continue to rise in the fridge which might lead to over proofed dough by Sunday. It’s hard to call it right now. There’s always an element of surprise with sourdough! But definitely give it a try- it’s the only way you’ll know.
Elcee says
This is a great recipe, very easy to follow for the home baker. The swirl of cinnamon is very pretty, looks like a combo of loaf and cinnamon bun 💗 I found the ratio of cinnamon flavour to sweetness just perfect 👌
For some reason my slices separated around the swirl so I may just mix it all into the dough next time. For my personal taste I would increase the hydration.
Taylor says
This bread is the BEST!!! A fresh loaf never lasts longer than a half a day at our house 🤣. Do you think it would work to add a crumble to the top of the bread? To make it a bit more of a “treat?” Thank you!
Charmaine Garnham says
Had such a good time making this bread! Not that my family are looking forward to raisin and cinnamon bread 😂 it’s definitely my kinda taste.
Instructions were so easy to read and understand and taste divine!
Christina says
Perfect loaf! I made wonderful French toast with it.
Alisha Austin says
The only loaf pan I have is glass/pyrex.
What adjustments should I make..
I do also have silicone ones, which seem less desirable as there isn’t a solid structure containing the bread. Thoughts ? Also I know get a proper metal loaf pan :)
Amber Williams says
I use glass loaf pans and don’t need to make any adjustments with this recipe. Mine is usually done in 48 minutes in my oven. I actually prefer glass pans because they’re easier to clean than my cast iron ones and the bread bakes beautifully.
Stephanie says
The BEST raisin bread ever. We ate the loaf way too quickly because it was that good. I highly recommend this recipe! I am dairy free so the only change I made was using a dairy free butter, and it worked beautifully.
Tiffany says
Hello, I’m about to make this for first time, and don’t have bread flour. Should I adjust AP flour or would it be same amount? TIA :)
Dana Warner says
Great recipe! Here’s what I altered:
1. Fed starter with 1/2 whole wheat flour
2. Added an egg to the dough
3. Uses 8 T butter
4. Mixed with dough hook for 4 minutes, followed by 4 folding rounds
5. Final rise overnite in the fridge
6. Baked for 45 minutes at 375 convection in a Pyrex loaf pan
Donna Frye says
Can you tell me if temp 205-210F is confirmation of the bread being ready? I’ve recently bought loaf pans with lower sides and am finding it’s taking an hour to an hour 5 when in my older loaf pans it was spot on with 55 min. To take the pan difference out of the equation, I’m trying to assess temperature. Appreciate any tips.
Emily says
I love this recipe…I just can’t get the swirl to not have gaps! I’ve tried all the advice…egg…water.. everything. Can anyone help?
AP says
I’ve made this recipe several times and it always works for me with a Pullman Pan (lidded bread pan). The lid keeps the swirl from separating. It bakes up in a rectangular shape, but there’s no space for the swirl to separate so that works!
The bread is soft, slightly sweet, and delicious for French toast if we have any leftovers. I make it without raisins because that’s my family’s preference. Very easy to make and work with!
Susie says
This is my new favorite cinnamon raisin sourdough bread! It came out perfect and is delicious! Thank you for the delicious recipe! Wish I could post pictures :(
Emilie Raffa says
You’re very welcome. Glad you enjoyed it! 🥰
tori says
This came out great. For timing reasons, I did the second rise n the fridge. SO once the bulk was done, I cold fermented for 11ish hours. It puffed up and I pulled it out while the oven preheated and baked. It was awesome! I made french toast with it. 10/10! great recipe
Al says
Thank you Tori! This is exactly the info I was looking for.
Diana May says
I also cold fermented overnight on the final rise and baked in the morning. It came out great and helped develop the flavor!
christine hess says
5 stars all the way!!!!!!!!! so easy to prepare and came out perfect on the first try. (which rarely happens for me) thank you for the recipie
Jamie says
Baked this loaf this morning. My family is already asking when I will be making another batch! Flavor is amazing, texture is perfect!
Rebecca F says
Reading through all of us before i get started. You mentioned in your directions to do an egg wash of the entire surface before adding cinnamon filling & rolling up, is that correct?
Cristina says
Are supposed to do the mixing method and the stretch fold method? Or are you to pick between the stretch and fold method?
B says
Delicious loaf! I would definitely double the amount of raisins next time
Makenzie says
I made this with all purpose flour instead of bread flour. It still turned out great. The texture was a little more dense but not complaining. I doubled the filling and raisins. It was delicious BUT gooey like a cinnamon roll. I did the egg wash before the filling and still had a huge air pocket in the middle. Next time I will vent the top and see what happens!
Carrie says
Hi Emilie,
I baked this recipe today minus the raisins. It is delicious however I had a lot of air pockets around the cinnamon sugar area. Is there a step that I’m missing to prevent that?
Amanda says
Hi! How quickly would you expect it to rise if using the 150 g starter you mentioned in the notes? Also, could I put in the refrigerator at any point in the process to help with the timing? Thanks!
Sarah says
Wondering these same things!
Tiffany says
Did you happen to try putting the dough in the fridge at any point?
Jeni Myers says
This is the best cinnamon sour dough bread I’ve ever made and ate! Everyone loves it and is begging for more! Thank you for sharing with us! Perfection!
Michelle says
This turned out great! In the fill I used brown sugar instead of regular sugar… I also left out the flour. ( i wasn’t sure what the flour was for) I did butter and a little water Instead of the egg wash. I also left out the raisins because I have some picky eaters lol. It turned out great and will definitely continue to make it!
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?
Donna Hodges says
Honey will make too much liquid. I used Monk Fruit sugar, both times, and it turned out great!
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!
Eve says
I use AP flour. I needed to add a bit more (2 Tbsp) after raisin addition because dough was too sticky like cookie dough. The 2nd rise after roll up in my 5×9 loaf pan took a long time 2.5 hrs, to rise the one inch above the pan, otherwise- perfection.
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!