There’s nothing quite like waking up to the smell of freshly baked bread. This sourdough cinnamon raisin loaf blends tangy sourdough with sweet raisins and ribbons of cinnamon butter for a tender, flavorful bread that’s perfect for breakfast, toast, or baking into desserts.
When I first learned to bake with sourdough I made plain loaves, but once I grew comfortable I loved experimenting with mix-ins. This cinnamon raisin version quickly became a household favorite: mildly sweet, warmly spiced, and with that characteristic sourdough tang. The hands-on time is minimal — most of the process is a hands-off fermentation — and the reward is a bakery-quality loaf with beautiful cinnamon swirls and plump raisins throughout.
Ingredient Notes and Tips
Here’s why each ingredient matters and a few practical tips to get the best results.
Sourdough Starter: Use 100 grams of fed, bubbly starter for this recipe. Your starter should be active and showing lots of bubbles; if it’s been refrigerated, feed it and let it come to room temperature and become lively before using it.
Levain Option: If you don’t have 100 grams of active starter on hand, make a levain by combining 35 g starter, 35 g water, and 35 g flour (100 g total) and let it sit for about 3 hours until bubbly. A levain often yields a slightly milder sour flavor.
Same-Day vs. Overnight: The recipe is written for an overnight cold ferment in the refrigerator, which develops deeper flavor and makes scoring easier. If you need bread the same day, shape and let it rise at room temperature for 2–3 hours until puffy; the flavor will be milder and the crust a bit softer.
Flour: Unbleached all-purpose flour produces a soft, tender crumb ideal for this loaf. Bread flour will yield a chewier texture if you prefer that.
Water: Use warm water (about 85–90°F / 29–32°C) to help the dough ferment without harming the starter.
Raisins: Use about 120 grams (roughly 3/4 cup) of raisins. Golden raisins or dried cranberries also work; make sure they’re plump and not rock-hard.
Cinnamon Butter Filling: The filling is salted butter mixed with brown sugar, cinnamon, and a small amount of flour. The flour helps absorb moisture so the bread doesn’t become soggy.
Salt: Don’t skip it — salt controls fermentation and enhances flavor. Use about 10 grams (≈2 teaspoons).
How to Make Sourdough Cinnamon Raisin Bread
The process is straightforward: mix, stretch-and-fold, add the raisins, shape with cinnamon butter, then cold-ferment and bake. Below is a clear step-by-step guide.
Step 1: Mix the Dough (1 hour rest)
In a large bowl, combine 100 g bubbly starter with 375 g warm water and mix until the mixture looks milky. Add 500 g unbleached all-purpose flour and 10 g salt. Mix into a thick, sticky dough until combined. Cover and let rest in a warm, draft-free spot for 1 hour.
Step 2: First Stretch and Fold (30 minute rest)
Wet your hands to prevent sticking. Stretch one side of the dough up and fold it over itself, rotating the bowl and repeating all around. This builds dough strength without kneading. Cover and rest 30 minutes.
Step 3: Add Raisins (30 minute rest)
Before the next fold, sprinkle about 1/4 of the raisins (≈30 g) onto the dough and fold them in. Repeat with the remaining raisins in stages so they distribute evenly. Cover and rest 30 minutes.
Step 4: Third and Fourth Folds (3.5 hours total rest)
Perform another stretch-and-fold, rest 30 minutes, then a final fold and a longer rest of about 3 hours. The dough should become noticeably puffy with bubbles.
Step 5: Make the Cinnamon Butter
Mix together 4 tablespoons (≈57 g) softened salted butter, 1/4 cup (≈55 g) packed light brown sugar, 2 teaspoons ground cinnamon, and 1 teaspoon (≈3 g) flour until smooth. The flour helps absorb extra moisture.
Step 6: Shape the Dough
Line a bowl with parchment and lightly flour your work surface (2–3 tablespoons). Turn the dough out and gently stretch it into a roughly 12 x 16 inch rectangle using your fingers. Spread the cinnamon butter down the center. Fold the short side down about two-thirds, then fold the bottom up over it (wallet fold). Roll from the short side into a log, pinch the ends, and place seam-side down in the prepared bowl.
Step 7: Cold Ferment Overnight (or Same-Day)
Overnight (recommended): Cover loosely with plastic wrap and refrigerate 8–12 hours. The slow, cold rise deepens flavor and firms the dough for easier scoring.
Same-day: Let the shaped loaf rise at room temperature for 2–3 hours until about 50% larger and noticeably puffy. Room-temperature dough is stickier and trickier to score; chilling briefly in the freezer for 10–15 minutes helps firm it up.
Step 8: Bake (40–45 minutes)
Preheat the oven to 425°F (218°C) with a Dutch oven inside. Once at temperature, let the Dutch oven heat another 10–15 minutes. Remove the shaped loaf from the fridge and score the top three times with a sharp blade. Using the parchment, lower the loaf into the hot Dutch oven. Cover and bake 20 minutes, then remove the lid and bake another 20–25 minutes until deep golden brown and the internal temperature reads 195–210°F (90–99°C). Cool completely on a wire rack before slicing to avoid a gummy crumb.
Recipe Variations to Try
Once you’ve made the basic loaf, try these variations:
Apple Cinnamon: Add 1/2 cup finely diced dried apples with the raisins.
Orange Cranberry: Use dried cranberries instead of raisins and add 1 tablespoon orange zest to the cinnamon butter.
Chocolate Chip Swirl: Stir 1/2 cup mini chocolate chips into the cinnamon butter before spreading.
Whole Wheat: Swap up to half the all-purpose flour for whole wheat and add 1–2 tablespoons extra water as needed.
Nuts: Fold in 1/2 cup chopped walnuts or pecans with the raisins for added crunch.
Homemade Cinnamon Raisin Sourdough Bread FAQ’s
How to Store Sourdough Cinnamon Raisin Bread
Store at room temperature for 3–5 days wrapped in a clean kitchen towel or in a bread box—avoid sealing in plastic for the first day or two to keep the crust crisp. For longer storage, slice and freeze for up to 3 months; wrap individual slices or the whole loaf tightly and thaw before using. To refresh day-old slices, warm in a 350°F oven for 5–7 minutes.
Can I bake this the same day?
Yes. The same-day method works if you need bread quickly: after shaping, let the loaf rise at room temperature 2–3 hours until puffy, then bake as directed. The flavor will be milder and the crust less crisp than with an overnight cold ferment, but the loaf is still delicious.
How to Serve Cinnamon Raisin Sourdough Bread
This loaf is wonderful toasted with butter, cream cheese, or nut butter. Leftover slices make excellent French toast or bread pudding thanks to the cinnamon and raisins already in place.
Final Thoughts
Baking sourdough cinnamon raisin bread at home is rewarding and not as difficult as it sounds. Most of the work is hands-off, and the payoff is a fragrant, tender loaf with beautiful cinnamon swirls and a balanced sourdough flavor. If you try it, I’d love to hear how your loaf turned out!
Did you make this sourdough cinnamon raisin bread? I’d love to hear how it turned out — leave a comment and rate the recipe. Your feedback helps other home bakers!
Sourdough Cinnamon Raisin Bread
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Pin Recipe
Equipment
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Large Mixing Bowl
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6 Qt Dutch Oven
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Parchment Paper
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Cooling Racks
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Danish Dough Whisk (optional)
Ingredients
Bread
- 100 gr sourdough starter, bubbly
- 375 gr warm water (85–90°F)
- 500 gr unbleached all-purpose flour
- 10 gr salt
- 120 gr raisins
Cinnamon butter filling
- 57 gr salted butter
- 55 gr light brown sugar, packed
- 2.6 gr ground cinnamon
- 3 gr unbleached all-purpose flour
Optional Levain (instead of 100 g bubbly starter)
- 35 gr sourdough starter
- 35 gr water
- 35 gr unbleached all-purpose flour
Instructions
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Levain option: Mix 35 g starter, 35 g water, and 35 g flour. Cover and leave in a warm spot for about 3 hours until bubbly.
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Make the bread: In a large bowl, mix the starter (or levain) with the warm water until milky. Add flour and salt and mix into a thick, sticky dough.
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Cover and rest 1 hour. Perform a stretch-and-fold, cover and rest 30 minutes.
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Add raisins in quarters before folds so they distribute evenly. Cover and rest 30 minutes.
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Do another stretch-and-fold, rest 30 minutes, then a final fold and a 3-hour rest until the dough is puffy and bubbly.
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Mix the cinnamon butter (butter, brown sugar, cinnamon, flour) and set aside.
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Turn the dough onto a lightly floured surface, stretch to about 12 x 16 inches, spread the cinnamon butter down the center, fold (wallet fold), roll into a log, pinch ends, and place seam-side down in a parchment-lined bowl.
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Cover and refrigerate overnight (8–12 hours) or let rise at room temperature 2–3 hours for same-day baking.
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Preheat oven to 425°F (218°C) with a Dutch oven inside and let the Dutch oven heat an extra 10–15 minutes.
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Score the loaf, transfer on parchment into the hot Dutch oven, cover and bake 20 minutes, then uncover and bake another 20–25 minutes until 195–210°F internal temperature.
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Remove from the Dutch oven and cool completely on a wire rack before slicing.
Notes
Cinnamon butter: A bit of flour in the filling prevents excess moisture so the loaf stays structured.
Storage: Keeps 3–5 days at room temperature or freeze sliced for up to 3 months.
Nutrition
Nutritional Disclaimer
Nutrition was calculated using the exact brands and measurements used for this recipe. If you follow a strict diet, changes will alter the nutrition values; use the numbers as a guide only.
Related Recipes You’ll Love
If you enjoy this loaf, consider trying sourdough cinnamon rolls, a quicker yeast-based cinnamon raisin bread, or easy sourdough bread and pancakes that use discard. These provide great ways to use your starter and expand your sourdough baking repertoire.
Did you enjoy this recipe? Save it for later and share your results — I’d love to hear!
