Name: Sourdough Cinnamon Raisin Bread Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 13 h 45 min
Cuisine: American
Ingredients: 1/3 cup sourdough starter (80 grams) (discard or fed within 12-24 hours); 1⅓ cups warm water, filtered (325 grams) (95º to 100º F); 1/4 cup granulated sugar (50 grams) (or 2 rounded tablespoons of honey); 4 cups bread flour (500 grams) (or all-purpose flour); 1½ tablespoons extra-virgin olive oil (20 grams) (or your preferred cooking oil); 2 teaspoons salt (10 grams); 1/2 cup granulated sugar (100 grams); 2 tablespoons ground cinnamon (15 grams); 1/4 cup raisins (35 grams) (optional); 1 egg; 1 tablespoon water (15 grams)

Print Recipe· 4.1 from 12 reviews

If you’re dreaming of cozy mornings filled with the sweet warmth of freshly baked bread, this Sourdough Cinnamon Raisin Bread Recipe is exactly what you need. It’s a beautiful harmony of a tangy sourdough base swirled generously with fragrant cinnamon sugar and studded with plump raisins. The result is a loaf that’s soft yet structured, subtly sweet yet deeply comforting, perfect for breakfast or an afternoon snack that feels like a mini celebration every time you slice into it.

Ingredients You’ll Need

The image shows five separate bowls on a white marbled surface, each labeled with different baking ingredients. The first bowl, a small clear bowl, contains one egg with a bright orange yolk visible in the center. Next to it is a larger clear bowl filled with white granulated sugar, smooth and fine in texture, with a small bowl of ground cinnamon, a warm brown powder, above it and a black whisk beside. The third bowl holds a sourdough starter, which is creamy white and slightly bumpy on top, placed next to a glass of clear warm water. The fourth bowl shows a small clear bowl of granulated sugar and another with pale yellow extra virgin olive oil. Finally, a large clear bowl fully filled with white bread flour, fine and soft, is positioned at the end. A silver fork lies near the first bowl on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

What makes this recipe truly special is how simple ingredients come together to create something magical. Each component plays a vital role — from the lively sourdough starter adding depth and a pleasant tang, to the cinnamon and raisins layering in sweet, spicy bursts that elevate every bite.

Sourdough starter (1/3 cup, 80 grams): Provides natural leavening and gives the bread its signature tang.
Warm filtered water (1⅓ cups, 325 grams): Activates the starter and helps form the perfect dough texture.
Granulated sugar (¼ cup, 50 grams): Adds subtle sweetness; honey can be used as a lovely alternative.
Bread flour (4 cups, 500 grams): Gives the bread strength and chewiness; all-purpose flour works too.
Extra-virgin olive oil (1½ tablespoons, 20 grams): Keeps the crumb tender and moist, plus adds a subtle richness.
Salt (2 teaspoons, 10 grams): Balances the flavors and strengthens the dough structure.
Granulated sugar (½ cup, 100 grams): Used for the cinnamon sugar swirl; creates that irresistible crusty sweetness.
Ground cinnamon (2 tablespoons, 15 grams): The star spice that fills the bread with warm, aromatic goodness.
Egg (1): Mixed into the egg wash, it helps give the crust a beautiful golden sheen.
Water (1 tablespoon, 15 grams): Combined with the egg to make an easy egg wash for brushing.
Raisins (¼ cup, 35 grams): Bursts of juicy sweetness scattered throughout the bread.

How to Make Sourdough Cinnamon Raisin Bread Recipe

Step 1: Create the Dough Base

Begin by stirring together the sourdough starter, warm water, and sugar in a large bowl until the sugar dissolves. This active starter jumpstarts fermentation, creating that lovely tang. Then add in the flour, oil, and salt, mixing with a dough whisk or wooden spoon until you have a thick, shaggy dough that promises great texture.

Step 2: Hand-Kneading and Rest

Dust your hands with flour or wet them lightly and finish mixing the dough until most of the flour is incorporated—leaving a little dry flour at the bottom is perfectly fine. Cover the bowl with a damp towel and let the dough rest for 30 to 45 minutes. This autolyse period helps the dough develop gluten naturally and makes kneading easier.

Step 3: The Stretch and Fold Technique

Lightly flour your countertop and transfer the dough onto it. Stretch one side up about 4 inches, then fold it back toward the center, turning the dough a quarter turn each time until you’ve worked your way all around. This technique strengthens the dough’s structure. Return it to the bowl, cover it again, and let it ferment for 4 to 12 hours at room temperature or a warm spot until it’s beautifully risen.

Step 4: Shape the Dough and Prepare Cinnamon Sugar

Once the bulk fermentation is done, gently transfer the dough to your lightly floured surface and flatten it into a 12″ by 6″ rectangle. Dimple the dough with your fingers to release any large air bubbles. Meanwhile, mix together the cinnamon and sugar until fully combined and lump-free, prepping the delicious swirl that will take this bread to another level.

Step 5: Add the Cinnamon Sugar and Raisins, Roll Up the Loaf

Sprinkle the cinnamon sugar mixture evenly over the dough rectangle, then spread it gently with a spatula. Scatter the raisins atop this aromatic layer. Carefully roll the dough tightly into a log, creating swirl after swirl of cinnamon and raisin magic. Cover and let it rest for 10 minutes to relax the dough.

Step 6: Proof in the Loaf Pan

Give your loaf pan a quick spray of cooking oil to prevent sticking. To tighten the dough log, gently pull it toward you on the countertop without rolling it to stretch it by 5 to 8 inches, then place it seam-side down in the pan. Cover and let rise for 1 to 2 hours, until the dough roughly doubles in size and springs back slowly when poked.

Step 7: Preheat the Oven and Egg Wash

Preheat your oven to 375ºF while preparing the egg wash. Whisk together the egg and water until the mixture is even in color; this will give your bread a gorgeous, shiny crust once baked.

Step 8: Bake to Golden Perfection

Brush the egg wash gently over the top of your risen loaf and slide it into the center rack of the oven. Bake for about 40 minutes until the crust is a rich, golden brown. After baking, carefully remove the bread from its pan and let it cool on a wire rack to prevent sogginess.

Step 9: Cool Before Slicing

This last step is super important! Let the bread rest at least an hour before slicing to keep the crumb tender and prevent it from deflating. The aroma alone during this time will have you eagerly waiting for that first slice.

How to Serve Sourdough Cinnamon Raisin Bread Recipe

A tall, rectangular bread loaf sits inside a dark gray baking pan on a white marbled surface. The bread has a smooth, pale golden crust with faint brown swirls visible beneath the surface, giving a soft textured look. The top is slightly rounded and the sides fit snugly against the edges of the pan, showing some light browning near the bottom corners. The pan is simple, with a matte finish and curved edges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving this bread just as it is celebrates all its lovely layers of flavor. For extra indulgence, spread a pat of soft butter or a drizzle of honey on a warm slice. A sprinkle of crushed nuts on top of the butter can add a delightful crunch, while a light dusting of cinnamon sugar can amplify the sweetness.

Side Dishes

This bread pairs beautifully with creamy cheeses like mascarpone or cream cheese, fresh fruit preserves, or even a dollop of Greek yogurt on the side for breakfast. It’s also fabulous alongside a steaming mug of chai, coffee, or even a mild, nutty tea — the perfect companion for your cozy moments.

Creative Ways to Present

Think beyond just toasting! Create an irresistible French toast using this sourdough cinnamon raisin bread recipe – its natural sweetness and texture hold up beautifully to the egg soak. Or, slice thick and serve with a scoop of vanilla ice cream and caramel sauce for a scrumptious dessert. Another fun twist is using it as the base for an open-faced cinnamon-raisin bread pizza topped with cream cheese and sliced fresh fruit.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover sourdough cinnamon raisin bread tightly in plastic wrap or place it in an airtight container to keep it fresh. It will stay delicious up to 3 days at room temperature, maintaining its moisture and flavor without drying out.

Freezing

If you want to keep the bread longer, freezing is your best friend. Slice it first for convenience, then place the slices in a resealable plastic bag or airtight container. Frozen bread stays great for up to 3 months and can be toasted straight from the freezer for effortless enjoyment.

Reheating

To bring this bread back to life, toast the slices lightly or warm the whole loaf wrapped in foil in a 300ºF oven for 10-15 minutes. This brings back that fresh-baked aroma and tender crumb that makes the sourdough cinnamon raisin bread recipe so enchanting.

FAQs

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour gives the loaf a chewier, more structured crumb thanks to its higher protein content, all-purpose flour will still work fine, producing a slightly softer texture that’s still lovely.

Do I have to use raisins? Can I substitute something else?

Raisins add a classic sweetness and chew, but feel free to swap them for dried cranberries, chopped dried apricots, or even chopped nuts like walnuts or pecans for a different but equally delicious twist.

How do I know when my dough has properly fermented?

You want your dough to roughly double in size and have a slightly domed, soft but elastic feel when gently poked. The indentation should spring back partially but not completely. This indicates that the dough is airy and ready for shaping or baking.

Can I make this bread without a sourdough starter?

This recipe relies on sourdough starter for its unique taste and natural leavening, so skipping it changes the character completely. However, you could adapt it using commercial yeast but expect a faster rise and less tang.

What’s the best way to slice the bread without crushing it?

Use a sharp serrated bread knife and let the loaf fully cool before slicing. Saw gently back and forth without pressing down too hard to avoid flattening the tender, airy crumb.

Final Thoughts

I truly hope you give this Sourdough Cinnamon Raisin Bread Recipe a try because it’s one of those breads that feels like a warm hug from the inside out. It’s satisfying to make, delicious to eat, and brings an unmistakable touch of home and comfort to your table. Enjoy every fragrant, tender slice!