Cinnamon Raisin Swirl Sourdough Bread Recipe
Yield: 1 loaf
This Cinnamon Raisin Swirl Sourdough Bread recipe is what your breakfast table needs. Each slice of soft sweet bread is dotted with plump raisins and holds a sweet cinnamon sugar swirl. Simply delicious! Better yet, this recipe can be prepared and baked on the same day.
Ingredients
- 65 grams active sourdough starter heaping 1/4 cup
- 300 grams warm water 1 1/3 cups
- 57 grams unsalted butter, melted 1/4 cup
- 25 grams white sugar 2 Tablespoons
- 400 grams bread flour 2 3/4 cups + 1 Tablespoon
- 100 grams all-purpose flour 3/4 cup
- 9 grams salt 1 1/2 teaspoons
- 100 grams raisins 1/2 cup
- 240 grams boiling water 1 cup
Cinnamon-Sugar Mixture
- 65 grams sugar 1/3 cup
- 6 grams ground cinnamon 1 Tablespoon
- 10 grams all-purpose flour 1 Tablespoon
Instructions
MAKE THE DOUGH
- In a straight edge bowl, whisk together the bubbly and active starter, warm water, melted butter, and sugar.I love using this straight edge bowl because it allows me to clearly see how much my dough has risen.65 grams active sourdough starter, 300 grams warm water, 25 grams white sugar, 57 grams unsalted butter, melted
- Add the flour and salt to the wet ingredients and mix with a Danish dough whisk or by hand until all the dry bits of flour have been incorporated and it forms a shaggy dough.400 grams bread flour, 100 grams all-purpose flour, 9 grams salt
- Cover the bowl with the plastic cover or plastic wrap. Let the dough rest for 30 minutes to an hour to allow the gluten to relax.
- While the dough is resting, pour boiling water and raisins into a small bowl. Leave them to soak in the hot water.100 grams raisins, 240 grams boiling water
KNEAD THE DOUGH
- After 30 minutes, thoroughly drain and dry the raisins.
- Remove the dough cover and pour the raisins on top of the dough.
- Next, wet your fingers so the dough doesn’t stick to them. Then, take a piece of the bread dough, pull it upwards, and fold it towards the center of the dough. Push the heel of your hand into the dough.
- 9Turn the bowl clockwise a quarter turn and repeat the same motion. Continue to knead the dough for about 20 seconds. The dough should become more stiff and smooth looking. The raisins will be mixed throughout the smooth ball of dough.
BULK FERMENTATION
- Cover the bowl again and place it in a warm place to double in size.In my kitchen at 70 degrees F, the bulk rise will takes anywhere from 8-10 hours. If your kitchen is warmer, it will take less time. Check often and look for signs that your dough is done, rather than the time. The dough will have doubled in size, be domed on top, remove easily from the bowl and if you are using a glass bowl, you'll see bubbles all throughout the bottom of the dough.
SHAPE THE DOUGH
- Once the dough has doubled, remove the bowl cover and punch the dough. Do so by placing your fist in the center of the dough and pushing it downwards. Punching the dough helps to release all the air bubbles. This creates a tighter crumb that you want for cinnamon raisin swirl bread.
- Remove the dough onto a clean work surface.
- Stretch the bread dough into a large rectangle on your work surface, about 8x12 inch, but doesn't have to be precise.
- With a pastry brush, brush water about 1 inch wide along the sides and 2 inches wide along the top and bottom of the rectangle. This will help seal the bread dough when shaped.
- In a small bowl, whisk together the sugar, cinnamon and flour. Sprinkle the rest of the dough with the cinnamon-sugar mixture, avoiding the edges.65 grams sugar, 10 grams all-purpose flour, 6 grams ground cinnamon
- From the short side, tightly roll the bread dough into a log, like you would a cinnamon roll. Curl the ends of the sourdough sandwich bread under itself and pinch the seams together.
SECOND RISE
- 19. Using a bench scraper, gently lift the sourdough bread dough and place it into a greased 4.5 x 8.5 loaf pan with the seam side down.
- Cover the dough for the final rise. In my 70 degree F kitchen, this will typically take 1-2 hours. Don't rush this step, allow the dough to rise until it is 1″ above the rim of the pan. Otherwise, the loaf will bake up dense and gummy.
BAKE
- Preheat your oven to 375 degrees F.
- Place the loaf pan in the hot oven on the middle rack and bake for 45-50 mins, or until golden brown on top and the internal is 190-200 degrees F. I like to place a baking sheet underneath the loaf pan, just in case some cinnamon sugar mixture bubbles over. If you notice that the top is browning too much before the loaf has finished baking, place a piece of aluminum foil on top of the loaf. for the rest of the baking time.
- Keep the loaf in the tin pan for an extra 5 minutes before removing it to cool on a wire rack.
- While the loaf is still warm, spread butter all over the top of the bread for a super soft and shiny crust.
- Place the loaf on a cooling rack for at least 1 hour before slicing. Enjoy!
Notes
This recipe card was updated on February 20th, 2026.
Recipe Tips
- I like to place a baking sheet on the rack under the loaf pan, just in case any cinnamon-sugar mixture bubbles over.
- Sourdough sandwich bread will stay fresh for 3-5 days when stored in a plastic bag.
- Sourdough sandwich bread freezes exceptionally well. Once the bread has cooled completely, slice and store the pieces in a gallon-sized ziplock bag. Place small pieces of parchment paper in between the slices so they don't freeze together.
BAKER’S SCHEDULE:
BAKE THE SAME DAY: 9 am: Make the Dough 10 am: Knead the Dough 10 am: First Rise 7 pm: Shape 7 pm: Second Rise 9 pm: Bake BAKE THE NEXT DAY: 9 pm: Make the Dough 10 pm: Knead the Dough 10 pm: First Rise Following Morning: 7 am: Shape 7 am: Second Rise 9 am: BakeNutrition
Calories: 2970kcal | Carbohydrates: 559g | Protein: 64g | Fat: 55g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 123mg | Sodium: 3562mg | Potassium: 1385mg | Fiber: 23g | Sugar: 92g | Vitamin A: 1450IU | Vitamin C: 6mg | Calcium: 198mg | Iron: 12mg
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