Sourdough Cinnamon Raisin Bread – A comforting childhood treat

This loaf is filled with plump and juicy raisins, swirled with cinnamon and sugar, and has a slight savory tang from sourdough. It is so good and since the recipe makes two loaves you have one for now and one for the freezer, (or tomorrow). It is super easy to pull together and just might become your new favorite recipe to prepare for the weekends. You can’t really go wrong with an oven-fresh loaf of raisin cinnamon bread.

I have such fond memories of different foods from my childhood. We cooked and baked a lot from scratch, especially when I was young. This meant getting storebought breads or cookies was a treat. There was a bakery near where some of my moms side of the family was and it had the most incredible cinnamon raisin bread. It was swirled with so many raisins and a sweet but spicy cinnamon filling. Then to top it all off, the loaf was literally covered in sugar. It was so good, and I remember getting a few loaves that we would keep in the freezer and pull out every once in a while. 

While this bread isn’t that exactly, it is pretty darn close. I did leave off the extra sugar, but it really doesn’t need it. While testing the recipe we ate three loaves in less than a week. And when I say we, I mean myself and my not even two year old son. Yes, we ate three entire loaves. So, yeah, I can say it is pretty addicting. 

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Tools you may need

Kitchen scale: Measuring ingredients by weight is so much more accurate than using cups and spoons. Any time I make a bread recipe I always use grams because then I know I am making it exactly the same way every time. 

Loaf pans: I try to stay away from non stick coatings whenever I can. Teflon can be very unhealthy when heated (like during a long bake time), so I use glass. I love the look of glass pans too because then I can see the color on the sides of the loaf before I even pull it out of the pan. I have also made free form cinnamon raisin bread loaves (where they were just baked on a sheet tray), but they turned out better when in a loaf pan.

Bench scraper: I had never used one of these until I started at culinary school. I use mine now all the time! It helps me to keep my counters clean and is the easiest way I know to cut and portion dough.

Rolling pin: This dough is soft enough that you should be able to get it to size just by gently pressing it with your hands. But sometimes it does come in hand so the dough is an even thickness all the way across. 

Stand mixer: I do love the feeling of kneading dough with my hands, but because this dough has the addition of butter it is very sticky to work with. Using a mixer saves a little bit of time and makes it an overall easier project. 

Ingredients

Milk: When making a sourdough recipe it is a good idea to have a fat of some kind. This helps to balance out the sour flavor of the starter. When making something like artisan bread you want all that flavor, but with a pastry or more dessert style bread I find it to be better to have it more on the minimal side. Using something like milk will help with that. It also helps to create a tighter and softer crumb structure.

Water: The water just ensures proper hydration without completely masking the tanginess of the starter. 

Sourdough starter: Since there is no yeast or chemical leaveners such as baking soda or baking powder, the starter is what allows the loaf to rise. It provides a savory richness to the dough that you just cannot achieve with regular yeast.

Eggs: Since they are a rich source of protein, eggs help with gluten production and result in a soft and fluffy bread.

Sugar: Even in a small about sugar adds flavor to the dough, helps with the golden color on top, and feeds the yeasts in the starter. Honey or maple syrup can be substituted, just add about a tablespoon or two of flour to make up for the change in liquid. There is also some sugar mixed with cinnamon for the sweet and spicy swirl.

Salt: There should never be a recipe without salt. It enhances all the flavors making the bread more savory and the sweet filling even sweeter. It is an essential to any of the recipes here.

Flour: I use all purpose flour for most of my bread recipes. I like to use organic and unbleached whenever possible. You could also add in a bit of freshly milled whole wheat flour, but it will change the flavor and texture just a bit. 

Butter: Mixing butter into the dough itself softens it and gives it an added layer of richness. A thin layer of melted butter also acts as a sort of glue to keep the cinnamon sugar in place as the loaf is rolled.

Cinnamon: Personally, I really like a strong cinnamon filling because it reminds me of the bread from my childhood. However, if you are someone who likes less cinnamon you can add a few teaspoons less than the recipe calls for and it will still turn out delicious. I have made it both ways. 

Raisins: You cannot have cinnamon raisin bread without the raisins.

Juice: I like to simmer my raisins in juice to rehydrate them a bit and allow them to plump up. This juice can be whatever you have on hand. I like the flavors either apple juice or orange juice infuse into the fruit, and I even made it with some left-over apple cider as well. If you don’t have any juice, water will work just fine!

A possible timeline

For someone wanting to have a loaf for Sunday morning breakfast here is a basic timeline to follow. If it is hot and humid where you are the rise time might be too long. However, if you are somewhere that is very cold, it may take longer. Just keep an eye on the dough and use these times as a very gentle guide.

Friday evening: feed your starter so it is active for the next day

Saturday morning (10:00am): Mix up the dough and let it rise till doubled in size.

Saturday afternoon (4:00 pm): Mix the sugar and cinnamon and prep the raisins. Roll, fill, and shape the loaves and transfer them into loaf pans. Put them to the fridge.

Sunday morning (whatever time you want bread): Remove the loaves from the fridge and allow them to warm up while the oven preheats. Bake the loaves and enjoy!

If this sounds complicated or intimidating, check out my book, ‘The Art of Sourdough‘. It goes through step by step of how to care for a starter, bake a few simple recipes, and how to enjoy the process without getting overwhelmed.

Making sourdough cinnamon raisin bread

I find it much easier to make this recipe in a stand mixer. The dough is on the stickier side which can make it more difficult to work with and knead by hand. If you don’t have a stand mixer, that’s totally fine! I have made many loaves by hand and while it does take a bit more work, it is always worth it. 

Combine the milk, water, sourdough starter, eggs, sugar, and salt in a bowl. Mix until just combined.

Add the flour and with a dough hook knead on medium speed for 8 minutes. Or mix in the flour in a bowl and once it is incorporated turn it out onto a counter and knead by hand for 8-10 minutes.

Add in the butter one tablespoon at a time until incorporated. If kneading by hand, add all the butter at once, it will be very stick but it will incorporate.

Cover the dough with a damp towel and allow it to ferment at room temperature until doubled in size. 

Once the dough has just about doubled, combine the cinnamon and sugar and set it aside. 

In a saucepan take the raisins and whatever liquid you decided to use. Water, orange juice, apple juice, apple cider, etc.. Bring to a boil then allow them to simmer for 10 minutes or until there is only a tablespoon or two of juice left. This allows the raisins to rehydrate and get plump and juicy instead of being dry. 

Melt the butter and set it aside to cool.

Take the dough and turn it out onto a floured counter and divide it into two equal parts. 

Roll each half out until it is 9 inches by 12 inches. Brush each with half of the melted butter.

Sprinkle half the cinnamon sugar on each portion of dough leaving the top 1/2 inch clear of sugar. Then distribute the raisins evenly on the sugar, also leaving them off the top 1/2 inch. This strip of dough will allow for a better seam once the dough is rolled.

 Roll the dough away from you until the dough forms a log. Repeat with the other piece of dough. 

Tuck the ends of the log under to prevent filling from oozing out during baking.

Place each log into a greased loaf pan. 

Cover the pans and transfer them into the fridge to ferment and rise overnight. They can also rise on the counter until the dough just about reaches the top of the pan. 

If the loaves have fermented in the fridge take them out and let them warm up while the oven preheats.

Bake the loaves for 20 minutes then rotate. Bake for another 20 minutes or until the tops are nice and golden brown.

Brush the tops of the loaves with melted butter or run a stick over each as soon as they come out of the oven. 

Let the loaves cool before removing them from the pans.

They will keep wrapped on the counter for five days or in the freezer for 3-6 months.

Enjoy your very own loaves of cinnamon raisin bread!

If you like this recipe, check out some of my other sourdough favorites!

Cinnamon apple scones

Fluffy cinnamon rolls

Pumpkin sweetbread

White chocolate raspberry scones

Yield: 2 loaves

Sourdough Cinnamon Raisin Bread

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This recipe makes two soft loaves that are swirled with sweet, plump raisins and spicy cinnamon. There is a subtle tang of sourdough in each of these soft loaves.

Prep Time 25 minutes

Cook Time 40 minutes

Fermenting Time 12 hours

Total Time 13 hours 5 minutes

Ingredients

Dough

• 235g Milk
• 75g Water
• 200g Active sourdough starter
• 2 Eggs
• 70g Sugar
• 10g Salt
• 660g Flour
• 75g Butter

Filling

• 21 g Cinnamon
• 85g Sugar
• 150g Raisins
• 125g Water or juice (apple, orange, etc)
• 30g Butter

Instructions

1. Combine milk, water, starter, eggs, sugar, and salt into a bowl. Mix until just combined.
2. Add in the flour. mix until combined. If using a stand mixer knead for 8 minutes using a dough hook attachment. Or turn it out onto a lightly floured counter and knead by hand. It will be sticky, don't add more flour.
3. Add in the butter a tablespoon or so at a time until it is fully incorporated.
4. Cover the bowl with a towel and allow the dough to ferment at room temperature until doubled in size.
5. Combine the cinnamon and sugar for the filling and set aside.
6. Melt the butter and allow it to cool but not resolidify.
7. In a small saucepan add the raisins and juice. Bring to a boil then reduce to a low simmer for 10 minutes. Allow them to cool. There should only be a tablespoon or two of liquid left.
8. Turn the dough out onto a floured surface and divide into two equal parts.
9. Roll each half into a rectangle that is roughly 12 inches wide and 9 inches tall.
10. Brush the surface of the dough with half of the butter leaving the top ½ inch free from fillings. Then sprinkle with half of the cinnamon sugar. Gently press the sugar mixture into the butter covered dough.
11. Evenly distribute half the raisins onto the dough.
12. Start rolling the dough away from you until you have formed a log. Pinch the last 1/2 inch of the dough into the roll to create a seam.
13. Flip the dough over so the seam is on the bottom and tuck in the sides so filling doesn't ooze out during baking.
14. Transfer each roll into a greased loaf pan.
15. Cover the pans with a towel and allow to rise. They may not completely double in size. (see notes). Allow to rise in the fridge overnight or on the counter till risen.
16. Preheat the oven to 350 degrees. If you have had the loaves in the fridge, take them out to warm while the oven preheats.
17. Bake the loaves for 20 minutes, then rotate the pans and bake for an additional 20 minutes. They should be golden brown on top. Depending on your oven they may need to bake for another 5 minutes.
18. Once they come out of the oven brush them with melted butter or rub a tab of butter across the top of each while they are warm. It gives them a shine and a softer crust.
19. Allow to cool before removing them from the pans and cutting.
20. Store for up to 5 days.
21. Enjoy!

Notes

- Depending on how active your starter was the loaves may not fully double in size during the second ferment. To get a better rise you can allow them to rise on the counter for an hour or so before moving them to the fridge overnight.

- This recipe is much easier to make in a stand mixer, but if you don't have one by hand works just as well, it just requires a bit more work and elbow grease.

- I personally like a lot of cinnamon but if you don't then reduce the cinnamon by 1/2 to 1 Tbsp.

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