Cinnamon raisin sourdough bread delivers a gourmet twist on breakfast classics that store-bought versions can’t match. Many home bakers shy away from this delicious combination, intimidated by sourdough’s reputation for complexity or disappointed by previous attempts that resulted in dense, flavorless loaves. With professional techniques, you’ll create a beautifully risen cinnamon raisin sourdough bread with that signature tang, complemented by warm cinnamon swirls and juicy raisins in every bite. Your kitchen is about to become your favorite bakery.
Table of Contents
Ingredients
- 400g bread flour (about 3¼ cups)
- 100g whole wheat flour (about ¾ cup)
- 350g filtered water (about 1½ cups)
- 100g active sourdough starter (about ½ cup)
- 10g salt (about 1½ teaspoons)
- 150g raisins (about 1 cup), soaked and drained
- 12g ground cinnamon (about 2 tablespoons)
- 50g brown sugar (about ¼ cup), optional for extra sweetness
For best results, use high-quality ingredients at room temperature unless specified otherwise. Organic flour can enhance fermentation quality, and your starter should be bubbly and active before mixing your dough. The hydration ratio in this recipe creates a manageable dough that still yields a wonderfully open crumb structure.
Having the right equipment makes all the difference when baking cinnamon raisin sourdough bread. Here’s what you’ll need:
- Banneton proofing basket – Gives your loaf that professional look with beautiful rings while supporting the dough during the final rise
- Dutch oven – Creates the perfect steamy environment for a crackling crust
- Scoring blade or lame – Allows controlled expansion and those pretty patterns
- Bench scraper – Essential for handling sticky dough and incorporating cinnamon swirls
- Baking stone – A great alternative to Dutch ovens for even heat distribution
The good news? You don’t need everything at once. Start with the basics—a sharp knife can substitute for a lame, and a well-floured kitchen towel in a bowl works instead of a banneton. But as you fall deeper in love with sourdough baking, these tools will become your trusted kitchen companions.
How to Prepare the Sourdough Starter
Every great cinnamon raisin loaf starts with a vibrant, bubbling starter. Think of your starter as a living ecosystem of wild yeast and bacteria that needs regular care to perform at its best.
For optimal results, feed your culture daily with equal parts flour and water by weight. A 1:1:1 ratio (starter:flour:water) maintains perfect hydration for fermentation to flourish. Your starter should be at peak activity for this recipe – typically 4-6 hours after feeding when it’s doubled in size and full of bubbles.
If you bake infrequently, store your starter in the fridge and revive it with 2-3 feedings before baking day. Don’t worry if it seems sluggish at first – those yeast cells are just waking up!
An active levain should double in volume, show a dome-shaped top, and pass the float test. Look for bubbles throughout, a pleasant sweet-sour aroma, and a light, fluffy texture.
For a boost, try feeding with a touch of whole wheat or rye flour – these contain micronutrients that supercharge fermentation. A warmer environment (75-80°F) can also speed things along when you’re in a hurry.
Related: Sourdough Discard Cinnamon Rolls Recipe
Mixing & Bulk Fermentation
The journey from flour to perfect cinnamon raisin sourdough begins with a little patience. Start with an autolyse – simply mix your flours and water, then let them rest for 30-60 minutes before adding your starter and salt. This rest period jumpstarts gluten development and makes handling your dough so much easier.
Once your starter and salt are incorporated, forget aggressive kneading! Gentle stretching and folding every 30 minutes during the first 2-3 hours of bulk fermentation will build structure while preserving those precious air pockets. Just wet your hands, grab a portion of dough, stretch it up, and fold it over itself. Four folds from different directions, and you’re done until the next round.
Your bulk fermentation at room temperature (ideally 75-78°F) should take 4-6 hours, but don’t just watch the clock – watch your dough. Look for a 50% increase in volume, a smooth surface, and small bubbles visible along the sides of your container. The dough should feel alive and puffy when touched.
Adding Cinnamon and Raisins
The secret to fantastic cinnamon raisin sourdough lies in how and when you add those flavor-packed ingredients. Start by soaking your raisins in warm water for about 15 minutes – this plumps them up and prevents them from stealing moisture from your dough. Just make sure to drain and pat them dry before using.
Timing matters big time here. Add your mix-ins after your dough has completed about 75% of bulk fermentation – usually after 3-4 sets of stretch and folds. Adding cinnamon too early can break down gluten while adding anything too late risks deflating those precious air bubbles.
For even distribution, try the lamination technique: gently stretch your dough into a large rectangle, sprinkle cinnamon evenly across the surface, scatter your drained raisins, then fold like a letter in thirds. Rotate 90 degrees and repeat to create perfect layers.
Want that gorgeous cinnamon swirl effect? Save some cinnamon-sugar mixture for final shaping, flatten your dough slightly, sprinkle, then roll it up tightly. Your breakfast guests will be impressed with those beautiful spirals in every slice!
Shaping & Second Fermentation
After your dough has built strength and those cinnamon-raisin flavors have melded together, it’s time to shape your loaf! For beginners, start with a simple boule (round ball) or try a batard (oval shape) for those picture-perfect breakfast slices. The key is creating proper surface tension – pull the dough toward you on an unfloured surface, using friction to tighten the outer skin until it feels smooth and taut.
Don’t skip the overnight cold retard – it’s a total game-changer! After shaping, place your dough in a floured banneton, cover loosely, and refrigerate for 12-18 hours. This slow, cold fermentation develops complex flavors and lets the cinnamon infuse every bite.
Here are my top shaping and fermentation tips:
- Create proper tension by pulling the dough against an unfloured surface – too much flour makes it impossible to get that tight skin
- For the perfect batard, fold the dough like a letter before rolling it into the final shape
- Cold retard your shaped dough overnight for deeper flavor and better crust development
- Use the poke test: when your finger leaves a slight indentation that slowly fills back in, your dough is ready to bake
- Watch carefully – cinnamon raisin dough ferments faster than plain sourdough thanks to those sweet raisins
Baking Process
The magic happens when your carefully fermented cinnamon raisin dough transforms into crusty, fragrant bread. Preheat your oven to 450°F with a Dutch oven inside for at least 45 minutes before baking. This initial blast of heat gives your loaf that signature oven spring before the crust sets.
Steam is your secret weapon for that crackly, caramelized exterior everyone loves. A Dutch oven naturally traps moisture from the dough, creating the perfect environment. Don’t have one? Improvise with a heavy baking sheet and a metal bowl as a cover.
For those Instagram-worthy slashes, a simple “X” or single curve works beautifully with cinnamon raisin loaves, letting those bubbling raisins peek through without disrupting your swirls.
The cinnamon sugar means you’ll need to watch more carefully than with traditional sourdough – these sugars caramelize quickly! Typically, bake covered at 450°F for 25 minutes, then uncover and reduce to 425°F for another 15-20 minutes.
Your bread is done at an internal temperature of 205-210°F or when it has a deep golden color and hollow sound when tapped. The hardest part? Waiting an hour before slicing to let the flavors fully develop!
Related: Sourdough Cinnamon Roll Loaf
Storing & Serving Suggestions
After all your hard work creating that perfect cinnamon raisin sourdough, keeping it fresh is essential! Skip the plastic bags – they’ll just make your crust soggy. Instead, wrap your loaf in a cotton bread bag or clean kitchen towel, which lets it breathe while keeping just enough moisture inside.
For longer storage, your freezer is your best friend. Let the bread cool completely, slice it up, then freeze in portions. You can pop frozen slices straight into the toaster whenever you need a quick breakfast fix!
This bread is perfect with just a smear of salted butter, but why stop there? Try it with a dollop of cream cheese for a tangy contrast to those sweet raisins. It makes incredible French toast for weekend brunches, and when paired with sharp cheddar, creates a grilled cheese that’s next-level.
Got a slightly stale slice? A quick 5-minute toast in a 350°F oven with a few drops of water sprinkled on top will bring it back to life. Even three-day-old bread can taste freshly baked with this simple trick!
Sweet, Swirled & Sourdough
Cinnamon raisin sourdough combines simple ingredients with proven techniques to create amazing bread at home. Focus on the essentials: active starter, proper fermentation, soaked raisins, and strategic cinnamon addition. Start with basic tools and upgrade when you’re ready – a kitchen towel works great before investing in a banneton. Enjoy your creation in multiple ways: buttered for breakfast, as French toast, or paired with cheddar for a savory twist. Each loaf improves your skills, so heat that oven and start baking!
FAQs – Cinnamon Raisin Sourdough Bread Recipe
Does cinnamon affect sourdough?
Yes, cinnamon can affect sourdough fermentation. In high concentrations, cinnamon has antimicrobial properties that may slow down yeast activity and fermentation. For best results, add cinnamon to your dough after the bulk fermentation or as a filling rather than mixing it directly with your starter or in the initial dough mix.
Why is sourdough bread not fattening?
Sourdough bread isn’t necessarily fattening because the fermentation process breaks down carbohydrates and gluten, making it easier to digest. The bacteria produce lactic acid, which lowers the bread’s glycemic index compared to regular bread. This means sourdough causes smaller spikes in blood sugar and keeps you feeling fuller longer.
What goes well with cinnamon raisin bread?
Cinnamon raisin bread pairs beautifully with cream cheese, butter, or ricotta for a simple treat. For a heartier option, try almond butter or sharp cheddar cheese. It makes excellent French toast or bread pudding, and toasted slices complement fall soups like butternut squash. For dessert, top with vanilla ice cream or use in bread pudding.
