Sourdough Cinnamon Raisin Bread {with vanilla-soaked raisins!}

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

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