Delicious Soft Sourdough Cinnamon Bread

ByDiane Williams Hours

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Soft Sourdough Cinnamon Bread with or without raisins, is a beautifully flavored and sliceable loaf. Your family will love this delicious breakfast bread. This loaf can stand alone as a moist, scrumptious slice or enjoy it toasted with butter or even peanut butter. It can also make an amazing French toast.

By incorporating honey and avocado oil into this traditional sourdough recipe, you will be able easily fold in your sugar cinnamon filling and prevent the crumb from falling apart. The honey and oil work together to build a soft, dense texture more like a sandwich bread.

We walk your through all of the steps needed to help you bake the best Sourdough Cinnamon Loaf in this post.

Originally, we made this no-knead sourdough cinnamon bread by dispersing the raisins throughout the dough during the stretch and fold stage as you see pictured above. This is a great method and we still highly recommend it and the post is built on these instructions.

Sliced cinnamon raisin bread
Swirled cinnamon bread sliced.

Over the years, we found this recipe also works well when the raisins are layered into the dough at the final shape of the dough into loaves. Our video uses that method. So please read the post and watch the video so you can see the two processes and decide how you want to make this sourdough cinnamon swirl bread recipe.

Putting the raisins into the rolled layers rather than dispersing them through the dough give you a sourdough cinnamon roll twist bread. It’s all good.

Our video tutorial guides you through the process with a clear visual that is easy to follow

This delicious bread recipe is another winner from our Master Baker Contributor Sasha Hunter. I asked Sasha if she had a good sourdough bread recipe for homemade cinnamon bread.

three baked laves
three baked loaves of Soft Sourdough bread. One done as cinnamon raisin bread.

Sasha takes us through her entire baking process step by step. She shares her sure fire method of making homemade cinnamon bread with raisins. Tips and photos of every step are included, and the pictures you see are Sasha’s pictures while making this bread.

Soft Cinnamon Bread Recipe with raisins

If you need more help making the recipe jump over to the Soft Sourdough Recipe post. It has a lot of information in it for you.

We begin this cinnamon raisin version of the recipe at the second stretch and fold of the process.

If you want a single Cinnamon Raisin Loaf, divide the dough at this point. Continue the recipe for the Cinnamon Raisin Loaf with one half.

Or make the whole recipe and use half for this raisin bread. The other leave plain for a delicious soft Sourdough Sandwich Bread or Sourdough Cinnamon Rolls.

Watch Our video (on the sidebar and at the bottom of the printable recipe card). It shows you a different method for incorporating the raisins. It’s the easiest method if doing two different types of bread from a single batch.

Whole Wheat Cinnamon Bread Recipe

Use this recipe and replace the white flour up to 50% with a good white whole wheat bread flour. This will give you a slightly denser loaf than our sourdough white bread recipe.

If you want to make a 100 % whole wheat cinnamon bread use our Whole Wheat Sourdough Bread recipe with white whole wheat. You may want to add a bit of honey to the dough to make it sweeter for this recipe.

At the second stretch and fold start checking back to this recipe for the cinnamon raisin instructions.

Screenshot 2024 09 02 at 10.38.09 AM

How to Make Cinnamon Raisin Sourdough Bread:

Here is the detail on how to make this no knead sourdough cinnamon bread with the raisins dispersed through the dough. To place the raisins into the rolled layers only use the method in the video.

Plump the raisins before the first stretch and fold. Mix 150 grams dry weight raisins to an equal weight of water. Allow them to soak until the raisin are completely plumped. Drain and set raisins aside until needed at the second stretch and fold.

Add the raisins into the dough at the second and third stretch and folds. Half of them in the second stretch and fold and the rest in the third.

The plumped raisins are swirled with cinnamon sugar layer. The even distribution of raisins is preferable for little pops of raisin flavor while you eat this delicious bread.

You can also…Take your dough and dump the cinnamon / sugar mix and raisins on top; or chop and fold it all into your dough with your bench scraper.

cinnamon sugar mix with raisin bread dough.
At this point the raisins are incorporated into the dough. Now roll out the dough, degass and get ready to roll.

The Cinnamon Sugar Filling

Measurements for each loaf that you want to make into sourdough cinnamon bread are

  • 1/2 cup light brown sugar or cane sugar as you prefer.
  • 2 Tablespoons ground cinnamon.

This blend can be used as much or as little as your desire. Feel free to double the cinnamon layer or cut it down as your family prefers.

raisins are in the dough and the dough is risen.
sourdough cinnamon bread with Raisins throughout the dough risen and ready to roll

Preparing to form Sourdough Cinnamon Bread loaves

Dump raisin dough onto board
Dump the raisin dough onto your floured work surface or board.

Look at the structure of this dough as it falls out of the bowl. This is what you are shooting for. The gluten is well developed.

Forming the loaves

Here is a visual guide to show you how Sasha forms her loaves and adds in the cinnamon swirl layers.

NOTE: There are two layers of the cinnamon swirl. Sasha is using brown sugar in the process pictures below. You can also choose granulated cane sugar as you prefer.

Degass and roll out dough-sourdough cinnamon raisin bread
Degass the dough before rolling it out.
Roll the loaf out and degass and spray- Sourdough cinnamon raisin bread
Roll out the dough and spray with water.
Add another layer of cinnamon sugar-cinnamon raisin bread
sprinkle with cinnamon sugar layer
preparing to roll the filing up. cinnamon raisin bread
Fold both sides to the center.
Loaf forming-fold sides to center-Cinnamon raisin bread
Fold the side of the dough over to the center.
Spray with water-Sourdough cinnamon raisin bread
sprinkle cinnamon sugar on top.
fold front corners to center. Cinnamon raisin bread
fold both front points to center.

Rolling it up

The printable recipe card has all the instructions step by step. But the techniques Sasha uses is easiest to understand when you can see the process too. Watch our video for a complete recipe demonstration as well.

tightly roll up the loaf-raisin bread
roll the dough tightly.
keep tucking the dough-sourdough raisin bread
use your fingers to keep tucking the dough under as you roll.
demo rolling up dough-cinnamon raisin bread
almost there
Final tuck of dough rolling-raisin bread
Final tucking of dough as it rolls.
Rolled cinnamon raisin loaf
Seal the seams
Sprinkle the loaf with flour-raisin bread
sprinkle the loaf with flour and the board as needed.
floured loaf-Sourdough cinnamon raisin bread
floured loaf ready for bread pan.
bread dough loaf and loaf pan side by side-cinnamon raisin bread
put the loaf into your bread pan.
Insert the bread pan into a loose plastic bag. Sourdough cinnamon raisin bread
Insert the loaf into a loose plastic bag.
final Rise-sourdough cinnamon raisin bread
Rise in bags in loaf pans until the dough rises to the top of the pans.
Final rise-cinnamon raisin bread
Use a good scoring knife
Scoring the loaf-cinnamon raisin bread
Score the loaf deeply straight down the middle.
water bath bake-sourdough cinnamon raisin bread
set a water bath below the bread pans with a baking sheet under the pans.
check bread temperature. Sourdough cinnamon raisin bread
Check bread temperature to make sure loaf is completely done.
finished loaf-sourdough cinnamon raisin bread
Remove from oven.
Sourdough Cinnamon Raisin Bread
cool the sourdough cinnamon bread on racks to room temperature to set crumb.
Sliced cinnamon raisin bread
Swirled sourdough cinnamon bread sliced.

Your Printable Recipe Card:

Sliced cinnamon raisin bread
Yield: 24 slices (2 large loaves)

Sourdough Cinnamon Bread with raisins

Prep Time: 20 hours
Cook Time: 50 minutes
Total Time: 20 hours 50 minutes

Beautifully swirled cinnamon bread with raisins begins with your bread recipe of choice. Her are the instructions for turning your bread recipe into a yummy cinnamon raisin bread.

4.5 Stars (189 Reviews)

Ingredients

Soft sourdough Sandwich bread dough (This makes two loaves of bread)

  • 300 grams starter-freshly fed and active
  • 650 grams warm water
  • 50 grams honey
  • 40 grams avocado oil
  • 1000 grams White bread flour (high protein)
  • 20 grams Salt

FOR EACH LOAF with Cinnamon and Raisin filling You will need:

  • 2 Tablespoons cinnamon
  • 1/2 Cup sugar- (either brown sugar or cane sugar works)
  • 150 grams dried raisins
  • 150 grams water

Instructions

MIXING:

  1. Begin with a very active recently fed starter. It should pass the float test.
  2. Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
  3. Pour in the water to weight of 650 g. Press tare.
  4. Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
  5. Add the oil. Press tare
  6. Add the honey. Press tare.
  7. Whisk together the starter, oil, honey and water until they are mixed.
  8. Add the 1000 grams of flour.
  9. Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

AUTOLYSE: This step is often called an autolyse. However, Since the starter is included at this stage, it is technically a fermentolyse, where hydration and fermentation begin together.

  1. autolyse 1 hour.
  2. Sprinkle salt across dough.
  3. spritz with water bottle and work in the salt with wet hands.
  4. Rest 30 mins

STRETCH AND FOLDS:

  1. PREPARE RAISINS: Put the raisins in water and set aside for two hours. They will plump as they absorb water for a better finished baking result.
  2. NOTE: See video for an alternate method of adding raisins by layering them in at the final rise rather than dispersing them through the dough in the stretch and fold stage.
  3. Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
  4. Do the first stretch and fold and set timer for 30 minutes.
  5. BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.
  6. IF DISPERSING THE RAISINS INTO THE DOUGH: Pour half of the plumped raisins into the bowl and stretch the dough over them.
  7. At the third stretch and fold pour in the remaining raisins and again stretch the dough to bring the raisins into the dough.
  8. At the Fourth stretch and fold all the raisins will be blended evenly throughout the dough.
  9. For more help with adding raisins to this bread dough please read the entire post and examine the photo gallery we include.

LONG COLD RISE:

  1. Refrigerate overnight or up to 36 hours.

BENCH REST DOUGH:

  1. Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
  2. ( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.
  3. Bench rest an hour until dough is elastic.

SHAPE AND FINAL RISE:

Both the video and our photo gallery included in this post will help show you the details of shaping and layering the cinnamon into the dough.

  1. De-gass dough with rolling pin and shape for pans as shown in post.
  2. Evenly sprinkle with Half the cinnamon sugar.
  3. Fold the outside edges of the dough to the center and close the seam.
  4. Sprinkle remaining cinnamon sugar on the top.
  5. Fold the FRONT corners of the rectangle to the center seam.
  6. Roll the dough up tucking it as you roll to keep the roll tight.
  7. Flatten the seam and pinch the ends.
  8. Place the formed dough loaf into your oiled bread pans.
  9. let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.
  10. Do an egg wash(optional) on top of the dough before baking.
  11. Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.

BAKING INSTRUCTIONS:

  1. Preheat oven with a pizza stone (or baking sheet) and broiler pan on oven shelf below at 400°.
  2. Loaf pans go on top of a sheet pan onto the stone(If you have one).
  3. Spritz loaves with water just before going into oven.
  4. Pour water about 1/2 inch deep in the broiler pan. This creates steam.
  5. Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.
  6. After 15 mins turn oven down to 375°.
  7. Bake an additional 30-35 mins.
  8. Turn loaves for even browning.
  9. Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
  10. Remove from oven and cool on racks to room temperature before cutting the bread.

Notes

Alternate Method: To add cinnamon and raisins


If you decide to turn a loaf into a cinnamon swirl bread at the last minute. You can do this just before shaping the loaf. It is NOT ideal. But it will still taste great.

  • Take your dough and dump the cinnamon / sugar mix and raisins on top.
  • Chop and fold it all into your dough with your bench scraper.
  • I do that sometimes when I feel like making a plain loaf into a flavored loaf at the last minute.

Alternate method 2 :

It is easy to add the raisins in when making the cinnamon layers when forming the dough for the bread pans. WATCH the VIDEO below to see me use this method.


More Loaves:
This recipe is for two LARGE loaves. One plain and one cinnamon raisin bread. If you prefer to make three smaller loaves the recipe will divide into three smaller loaves.

You will have to decide at the second stretch and fold how many loaves you wish to make with raisins. Divide the dough into thirds at this point and add the raisins into the loaves as you prefer.

NOTE: If you want two loves of cinnamon raisin bread increase the raisin and cinnamon filling up by a third. The same applies if you want two loaves plain and one with the fillings. But DECREASE by a third.

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Nutrition Information

Yield

24

Serving Size

1 slice cinnamon bread
Amount Per Serving Calories 217Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 326mgCarbohydrates 39gFiber 2gSugar 7gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Diane Williams
Cuisine: American / Category: Sourdough Recipes & Artisan Baking Guides
Cinnamon raisin bread sliced

More Sourdough Bread Recipes:

Sourdough cinnamon rolls
Make this recipe into FANTASTIC Homemade sourdough Cinnamon rolls. We did an entire post on it here!

Looking for more sourdough bread? Start with these delicious recipes.

Sliced Roasted Garlic Sourdough
Roasted Garlic Sourdough
Sourdough bread degassed and baked in a bread pan.
Sourdough sandwich bread
Whole Wheat Sourdough bread Sliced
Whole Wheat Sourdough
Beginner Artisan Sourdough Bread Recipe
Sourdough Beginner Artisan Bread Recipe tutorial

Want even more sourdough recipes? Visit our Sourdough section for sourdough discard recipes, bagels, pretzels and …so much more

Sourcing Sourdough Starter:

All sourdough bread is only as good as the starter you use. Read our posts on how to make your own Sourdough Starter, How to properly feed your sourdough starter, and Drying Sourdough Starter.

If you want to buy sourdough starter that is well established and ready to go CONTACT SASHA. She sells hers all over the US.

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Recent Posts:

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Sourdough cinnamon bread with raisins is sweet bread dough with the tasty sourdough flavor profile. Perfect as buttered toast or as a tasty french toast brunch! Our recipe is easy to follow and yields a fluffy bread. #sourdough #recipes #cinnamonraisin #bread #easy #discard

Diane Williams is co-founder of Homemade Food Junkie and the primary editor and publisher of the site. She develops from-scratch recipes, sourdough baking tutorials, and garden-to-kitchen content designed to help home cooks succeed.

341 Comments

  1. How long can I leave this in the refrigerator. If I put the dough in around 4pm will it be ok until 8am the next morning?

    Reply

    1. Oh yes that’s fine Sarah.The long cold rise can extend to 24 hours in a pinch. Happy baking!

      Reply
  2. Trisha L Monroe says:

    Hi,
    Is there a conversion from grams to cups somewhere and I missed it?
    Thank you,
    Trish

    Reply

    1. Hi Trisha, I have made the conversions.

      However, I promise you will get best results by weighing your ingredients. That is why I don’t put them in this recipe. Happy Baking!

      2 2/3 Cups -300 grams starter-freshly fed and active
      2 3/4 Cups 650 grams warm water
      2 3/8 Tablespoons -50 grams honey
      3 Tablespoons- 40 grams avocado oil
      8 Cups- 1000 grams White bread flour (high protein)
      i Tablespoon-20 grams Salt
      ! FOR ONE LOAF with Cinnamon and Raisin filling:
      2 Tablespoons cinnamon
      1/2 Cup sugar- (either brown sugar or cane sugar works)
      1 Cup -150 grams dried raisins
      2/3 Cups-150 grams water

      Reply

  3. What can you use in place of avocado oil?

    Reply

    1. Hi William, A good quality canola oil or grapeseed oil will work fine. I like avocado oil since it is healthy and flavorless but any oil will do in a pinch.

      Reply
  4. Suzie Dyer says:

    Hello. Baking this bread now, but I am so confused about the sugar. In the recipe card, you list 1/2 cup of sugar. On the website it says brown sugar and someone in the comments asked about this, and you said it is cane sugar. So what am I supposed to use? I used cane sugar, hoping that is right.

    Reply

    1. Hi Suzie, Thanks so much for pointing this out. I’m so sorry for the confusion. I use regular granulated cane sugar. I think Sasha may use brown sugar. It’s really a matter of which you prefer and what’s in your panty. I’ll revise the post so I make this more clear. I hope you enjoy it. 🙂

      Reply
  5. Stephanie says:

    I think it would be helpful to include the info that the raisin and cinnamon sugar amounts are for a single loaf, while the rest of the recipe is for 2 loaves. I had to scroll through the comments to figure it out. And since those amounts are for a single loaf, the instructions should then include separating the dough before incorporating the raisins.

    I have been making the plain recipe for a few weeks now, and I love it. We are not needing to buy sandwich bread anymore! I am looking forward to eating this version when it gets out of the oven. I used cranberries since we have raisin haters in my house.

    Reply

    1. Hi Stephanie, Thanks for input on this recipe. I’ll revise it to clarify. Thanks for bringing this up. Happy Baking!

      Reply
  6. Santos L. Halper says:

    Just as FYI – in the detailed write-up above the recipe, the instructions regarding the cinnamon sugar filling say ‘1/2 C light brown sugar and 2 Tbsp cinnamon’; whereas the recipe itself says ‘2 Tablespoons Cinnamon; 2 Tablespoons Sugar’.

    Setting aside the issue of internal consistency in your document; IMHO, when making cinnamon sugar, your ratio shouldn’t be anywhere close to 1:1, or you’ll have WAAAAAAAAY too much cinnamon. Way too much. Make it like the detailed write-up says and you’ll be good!!!

    Aside from that, it’s an absolutely wonderful recipe. I made it with apples because my family doesn’t do raisins (weirdos) and we devoured it. Special kudos to you guys for taking the time to document the process of shaping pan loaves. When working with high hydration sourdoughs, that’s a trick that has eluded many bakers and your step-by-step photos are a godsend.

    Great bread and outstanding tutorial!!!

    That said, I’d definitely appreciate you cleaning up that cinnamon-sugar discrepancy. ;-D

    Reply

    1. Hi Santos, Thank you for pointing this out. I love your apple substitution for the raisins. I’ll give that a go! And I’ll revise the recipe so it’s consistent throughout. I’m glad the recipe worked well for you. Happy Baking. 🙂

      Reply

  7. Hi:

    Last week, I made your plain loaves. They were perfect and reminded me of the bread my grandmother used to make in her wood stove. Today, I am making both plain loaves and raisin loaves and need clarification on one point. I incorporated 150g of raisins into my dough, assuming that this amount was for two loaves. I think from reading the other comments that I should have used 300g for two loaves. Is this correct?

    Thank you for such a great recipe,
    Tricia

    Reply

    1. Hi Tricia, Thanks for the question. I’m so happy our sourdough recipes are working well for you. Sourdough is such great bread.

      The amount of raisins and cinnamon sugar called for is for one loaf. So please double if you plan to do both loaves as cinnamon raisin loaves. This is according to your preferences of course but I prefer more raisins and cinnamon per loaf. 🙂

      Reply

  8. So making this recipe was a terrible mistake.

    We ended up eating the majority of a loaf in a day because it was so good we just couldn’t stop eating it! It’s now in regular rotation and I can’t Wait to share my terrible discovery with friends!

    I agree that the double cinnamon sugar is the way to go and added a dash of cardamon for kicks. I’ve got a lemon loaf planned using candied lemon peel with a vanilla sugar swirl, and blueberry with brown sugar mace swirl.

    Reply

    1. Hi Marjorie, Lol. This recipe is addicting for sure. 🙂 Your ideas for tweaking sound wonderful. I love the spice additions you are using. I’ll give them a try. And the lemon loaf. Yum! Have a great time baking!

      Reply

  9. Hi, I’m rather confused after reading some questions and answers above. Are both loaves to be made with raisins and the cinnamon sugar mix? My interpretation of the instructions is that raisins get incorporated before the dough is divided into two balls. Then I assume that I will make the cinnamon sugar mix and both balls of dough will be flattened twice to be covered with the cinnamon sugar mix. Is that correct? Thank you for your help. I’ve made the beginner artisan bread three times with very good results and I’m ready to try something new.

    Reply

    1. Hi Marlene, I’m happy to hear of your success with the artisan loaf. This recipe is also a winner.
      The raisins are incorporated into the dough at the later stretch and fold stages. This recipe makes two loaves. Each loaf will need the amount of cinnamon and sugar and raisins called for if you want to make TWO loaves as a cinnamon raisin loaf. Happy Baking!

      Reply

  10. Thanks for an awesome recipe! Perfect activity for this time where we are quarantined and having to find things to do at home. Didn’t have raisins so substituted chopped apple and walnuts and it’s delicious. Definitely will make this again and continue to play with the fillings 🙂

    Reply

    1. Hi Amber, Thank you. What a lovely way to use this recipe! I’m going to have to try this idea myself. I appreciate you sharing your creative take on it. Stay healthy and all the best to you and your family.

      Reply

  11. Hi, Do you think melted butter would work in place of the avocado oil? Thanks.

    Reply

    1. Hi Lynne, Yes it probably will work ok. However, it may be a bit greasy to work with as you go through the processes. Other options are grape seed oil or canola oil. You want ano oil that won’t add a lot of its own flavor here. Butter will tend to solidify at cold temperatures as it goes through the processes. Not terrible just may be more difficult to work with. Hope this helps! Happy baking!

      Reply

  12. Hi there- the dough was very sticky and I couldn’t roll it out with a pin. And the bread itself is very dense. Could I have I Overproofed?

    Reply

    1. Hi nancy, Possibly. I can’t speak to that since I don’t know how you went about the recipe. If you found the dough slack after the rises it may have over proofed.
      More Ideas:

    2. I’m wondering if you used a bread flour with protein content of 5 grams or higher. This will impact the rise of the loaf.
    3. Also how did you de-gass the dough? If you found it difficult to work with you may have overworked it.
    4. Work with high hydration doughs with wet hands. This helps the dough slide off your hands when working with it.
    5. Flour under the dough will also help release the dough from the counter. Careful here. Too much raw flour will cause problems of its own if you get too much incorporated into the loaf since it is not developed.
      Hope you find help in these ideas. I’m sorry this didn’t work well for you. I hope you try this recipe again. Happy Baking!
      6. Reply

      1. The bread was delicious. Yes I think I over proofed it. The recipe is wonderful. I’m trying it again today!

        Reply

      2. Also, I tried finding the video of the stretch and folds but I couldn’t., I’m not sure how many to do per each round.

        Reply

        1. Oh No! I’ll look into that. It should be playing on our post. Here is the link to the video on our youtube channel. https://youtu.be/8vhjqwDPkm0.

          The stretch and folds and done 4 times for each round. You need four rounds 30 minutes apart. The video will help you see the technique.Hope this helps.

          We have a complete tutorial on how to make sourdough bread with this long slow rise method in this post. It’s a complete walkthrough of the basic techniques. https://homemadefoodjunkie.1wp.site/tartine-style-sourdough-bread-recipe/ .

          Also if you haven’t looked yet go to the recipe post for the soft sourdough bread. It should also help you get the results you should. Best of luck!

          Reply
  13. John Bloch says:

    Need a little clarification. The recipe makes two loaves, one cinnamon raisin and one plain. Is that correct? Want to make sure I have enough cinnamon sugar and raisins on hand before making. I was also thinking about making the 2nd loaf with some different inclusions. Thanks so much for your help.

    Reply

    1. Hi John, Yes. If you want to make two cinnamon sugar loaves I’d double the amounts of cinnamon and sugar. I’m curious about what your going to do with the other loaf. Please let us know how you use this recipe. Thanks for the question and Happy Baking!

      Reply
      1. John Bloch says:

        Thank you for the speedy reply and clarification. Will certainly let you know what I come uo with.

        Reply
          1. John bloch says:

            As promised: Apricot Walnut Ginger Sugar Sourdough. I used 90g of both apricots and toasted walnuts. I think I may try walnut oil next time but I used what I had in the pantry. Haven’t cut in to it yet, but don’t think the cinnamon raisin will last more than a day. It’s already 1/2 gone. Thanks for posting the recipe.

          2. Hi John, Your additions sound amazing! I’m definitely going to try them out. I’m so happy this recipe worked well for you. We just love this bread. Happy Baking!

      2. Hi…getting ready to roll this dough….and I see both “brown sugar” and cinnamon, as well as just plain “sugar” and cinnamon. Which is correct please?

        Reply

        1. Hi karen, This recipe uses white sugar and cinnamon. Happy Baking!

          Reply
      3. Nancy Mace says:

        Can I cut the recipe in half to make one loaf? Thanks!

        Reply

        1. Hi Nancy, Yes. One loaf should work great. Happy Baking!

          Reply
  14. Nancy Mace says:

    I’m curious to know what kind of thermometer you’re using? Thanks! Nancy M

    Reply

    1. Hi Nancy, I use this one.. I have found it to be reliable and easy to use. And I highly recommend you use one for best results in baking sourdough loaves. Hope this helps!

      Reply

  15. Hi! I dont’t find the size of your baking pans. Thank you!

    Reply

    1. Hi Cornelia, Thanks! I’ll add that in. Use 9 x 4 inch bread pans. Happy Baking!

      Reply
  16. Mary Schneider says:

    I goofed…maybe. Made enough dough yesterday for 2 loaves…one plain and one with cinnamon-sugar-raisin add-ins. Put the dough into the fridge last night but forgot to incorporate the raisins into half the dough. Just took the dough out to warm up and am wondering if I can incorporate the raisins now with a couple of S&Fs without compromising the structure of the dough. If doing S&Fs at this point (prior to the degassing and preshape stage) is too much handling then I’ll just make two plain loaves.

    Thanks!

    Reply

    1. Hi Mary, Ug. I have done this as well. In the post I explain how Sasha taught me to add the raisins at the end. Be sure to plump them first.
      Here’s what I do.
      NOTE: Adding the raisins into the cinnamon sugar layer is problematic. The raisins always fall out while eating and the layers tend to separate. Not ideal.

      IF YOU FORGET TO put the raisin into the dough at the stretch and folds YOU CAN ALSO…
      Take your dough and dump cinnamon / sugar mix and raisins on top.
      Chop and fold it all into your dough with your bench scraper.
      Sasha does this sometimes when she feels like making a plain loaf into a flavored loaf at the last minute.

      Hope this helps!

      Reply
  17. Jeannette Gialousakis says:

    So I made your cinnamon raisin bread recipe and it was amazing. Everyone told me it’s the best bread I’ve made so far! I was wondering Can I make this in a Dutch oven? If so how would it differ from your directions?

    Thanks
    Jeannette

    Reply

    1. Hi Jeannette, I’m absolutely delighted to hear you love this sourdough cinnamon raisin bread recipe. Thanks for taking the time to let us know it’s worked out so well for you. 🙂
      You can make this in your dutch oven:
      Just follow the forming instructions as directed. You can form the dough into a round also if you prefer.
      Once your loaf is formed set it on parchment paper and lower it into your dutch oven.
      Spray the boule with water and cover the pot.
      Put it into your preheated oven and bake for 20 minutes.
      Remove the lid and reduce the heat as directed.
      You can use a water bath under the dutch oven or just spray the oven and loaf to help set the crust.
      Continue to bake until the boule is golden brown and the internal temperature is 206 degrees F.
      I hope this helps. Happy Baking!

      Reply

  18. This dough is glorious to work with…. getting to room temp to bake today! My 8 yo can’t wait to eat it!

    Reply

    1. Oh wonderful! It’s a lovely cinnamon raisin bread. Thanks for letting us know how much your enjoying working with it. Sasha’s recipes are brilliant. Your eight year old will not be dissapointed. Happy Baking

      Reply

  19. I love this recipe and I am making this bread on a regular basis!

    A note about the recipe, there is a discrepancy between the instructions and the recipe card regarding the filling ingredients. I think the cinnamon should be 2 T on the recipe card.

    Reply

    1. Hi Heidi, I’m so happy to hear this bread recipe worked out for you. We just love it. And thanks for the tip. I have updated the recipe. Happy Baking! 🙂

      Reply
  20. Andrea Binder says:

    I love this bread and it’s fairly easy to make! Thank you for the recipe

    Reply

    1. Hi Andrea, I’m so happy to hear this recipe turned out well for you. We love it too. Have a great weekend.:)

      Reply

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