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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Ask questions and rate the recipe in the comments section below. Please share what you did with this recipe. We are always looking for more and better ways to make homemade food. Other cooks love your ideas!

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. Wow! This recipe is a winner, and it is also a learning process. The third time was a charm for me. Important things that anyone should adhere to making this bread:
    1. Use a scale to weigh ingredients! The difference is dramatic from trying to convert the measurements to cups.
    2. Use bread flour! Huge difference.
    3. Take your time. Don’t rush the process for any of the steps or the rising times.
    4. Make sure that you allow the bread to cook to the correct internal temp. Get a good thermometer for this if you don’t have one.

    If you do these things and follow the instructions, you will have bakery-quality bread at home. This is a fabulous recipe that my family loves!!!

    Reply

    1. Hi Grace, Thanks SO much for the great review. I really appreciate you summarizing the points in the recipe that helped you out. These are all very important to the success of this recipe. Happy Baking!

      Reply

  2. Unbelievably delicious! Did two cinnamon / raisin loaves! It was my first time incorporating anything into my sourdough and I found it a little more challenging than I wanted it to be to get those raisins distributed, but it worked out in the end! I did one loaf in the loaf pan and the other as a boule in the Dutch oven…I threw it in a banneton and stuck it in the fridge overnight. It’s just finishing up in the oven and smells delightful! Wish I could post a photo! I’m so pleased with the results. Thank you so much for the method!

    Reply

    1. Hi Heather, I’m so happy the recipe worked well for you. Thanks so much for the great review. We have many other sourdough breads that use this method. Browse around our sourdough recipe for more.

      If you are on instagram or FB tag us with a pic of your bread. We would love to see it. We like to comment and share out our recipes from our bakers on our daily stories. We’d love to see your breads. Happy baking and have a glorious day!

      Reply
  3. Michaela Hambrock says:

    I’m am new to this kind of baking, just started my starter 2 days ago. I wanted to use my little jar of the discarded starter for your cinnamon bread. I don’t have the ability to get a hold of a scale so I’m trying to figure out how to measure from grams. I also don’t have bread flour but the King Arthur AP flour. Can I use that instead? I’ve made bread before but not sourdough. Thanks in advance.

    Reply

    1. Hi Michaela, Whoa! Baby steps hon. 🙂 Your starter needs to be active before you can bake any bread with it. That is not likely at two days. Read our post on feeding and growing your starter. We also have a complete sourdough bread tutorial for beginners you may want to look at with a really good artisan sourdough bread recipe. The cinnamon raisin bread is excellent and your flour will work IF it has 5 grams of protein or about 12%. Sourdough is NOTHING like making yeast bread. So you need to get the hang of it. Highly recommend you read the tutorials and then decide if you are ready to tackle it. For the discard we have several good discard recipes in the soughdough section for you. Make cookies! Hope this helps!

      Reply

  4. AHHHHHHH!!! I just added double salt 🥺 I guess this will be a good experiment. Do you think it will retard the fermentation?

    Reply

    1. Hi Charlie, …oops. Well you may have pretty salty bread. (you can take a bite of the dough and see if it’s ok.) It may retard the dough a bit but the loaf should still bake ok. I would be sure to go long on the long slow cold rise though. It’s ok to offset the salt by using more sugar in the layers to balance it. Please Let us know how it turns out.

      Reply

    2. @Diane, I will thank you. How can I upload photos or share with you. I took a pic of my loaves last weekend that came out awesome after your video….but I could not find a way to upload them.

      Reply

      1. We would LOVE to see your results! You can email them to us at Homemadefoodjunkie@outlook.com OR If you are on instagram follow @homemadefoodjunkie and tag us in your bread pics. We love to support our community by likes, comments and sharing public accounts with pics of our recipes on our instagram stories.

        Reply

    3. @Diane, The bread came out amazing. I let it bulk rise longer and I will tell you it made for some really fluffy bread…..might keep doing that. I added 2/3 cup of brown sugar but honestly, I had some cook out so I don’t think that made much difference in the “too much salt” situation. I honestly don’t taste a salty taste, just yummy cinnamon raisin. Thank you for the help!

      Reply

      1. Oh that’s such good news Charlie! Thanks so much for coming back to let me know. I wondered. And we appreciate your great review of the recipe. have a great weekend. 🙂

        Reply

  5. I started the process and dough is now in fridge overnight. Can I make these as free form loaves and not put in loaf pans?

    Reply

    1. Hi Angela, Yes you can. If you use a dutch oven you can eliminate the water bath.
      Here’s how to bake the loaves in a dutch oven:
      Be sure to start the loaves at 450 covered for 20 minutes. Then reduce the heat to 400 degrees F for another 20 minutes or until done. Use a digital thermometer into the center of the loaf to ensure doneness. The loaf is finished at over 200 degrees F. Happy baking!

      Reply
  6. Angela Zannetides Sinno says:

    I cannot find the video

    Reply

    1. https://youtu.be/AeXG9nVjoG0
      Here is the link to it on our youtube channel. It shows up in the bottom of the recipe card (below the notes section) and in the sidebar for most readers but occasionally the youtube link works best. Happy Baking

      Reply

  7. The first time I made this it was AMAZING. It came out perfect. 2 loaves of cinnamon raisin, cooked to perfection. I used stone loaf pans. The second and third time I cannot get them to cook. I have tried drying my raisins more, letting it final rise more, using a steel instead of a stone…..nothing seems to matter. I use organic fresh milled high protein flour. I’m baffled. I just ordered glass loaf pans to see if that makes a difference. The second time I made it I kept checking with the thermometer until at every point I got a 200 reading. It took about 50 minutes to cook and still had a little raw. Not sure what has happened. Beginners luck??

    Reply

    1. Hi Charlie,
      Your question is timely. We actually just made this bread last week and did a recipe demonstration video on this recipe. It will be posted on this recipe soon. Be sure to watch for it. We ALSO had to bake the cinnamon raisin loaf past the called for baking time. We made one loaf plain from the same dough as the soft sourdough bread and it baked exactly as directed. The cinnamon raisin bread baked longer before it finished. At least an extra 15 to 20 minutes longer. That is the first time this has happened to us with this recipe.

      Since the plain bread baked as expected for us I believe the problem is in the forming of the loaf. A very densely rolled loaf with lots of fillings will take longer to complete. Our cinnamon raisin loaf DID completely bake as expected clear through to the center of the loaf. And I was pleased with the final bake.

      Two things:
      -watch how tightly you roll the dough up when you form it for the pans. ALSO, try backing off any extra liquids. Reduce or eliminate spraying the loaf with water as part of your baking prep. I do brush my loaves with an egg wash on the outside. That is fine. I’m talking about within the dough layers you are creating. Don’t use liquids in there and see if that helps.

      -Scoring: Score this loaf DEEPLY to get through the layers. About an inch down into the loaf. This will help open up the center of the dough so it can rise and bake. A single Straight deep score down the center of the bread works well. You can also do three diagonal cuts first and THEN the single score to really open that top. The top will look a bit mangled but the center will cook this way.

      Don’t give up. As you know this bread is worth figuring out. It sounds like you have the recipe down pat. High hydration dough like this produces the most tender bread. The long cold rise also adds more beautiful texture and flavor. It’s worth it. Have a great day!

      Reply

    2. @Diane,
      Thank you so much for this quick response. This last time, I did roll the bread a little tighter….will not do that again. So glad to hear I haven’t lost all hope. This is by far the BEST recipe for cinnamon raisin that I have found. I look forward to the video!

      Reply

      1. Hi Charlie, The video is live on the post now. Hope it helps!

        Reply

      2. @Diane, Thank you. From listening, I hear a higher beginning temperature (450) and longer cook time at 375. Correct? I like to make 2 loaves of cinnamon raisin so I like adding the raisins into the stretch and fold phase. Any changes with that method?

        Reply

        1. Hi Charlie, Yes try this baking temp method and see if that helps get your loaves done. Remember all ovens are different so if you find this temp too high you can always bake it at 400 degrees F and leave the temp alone throughout the baking. If the tops of the loaf try to overbrown use a foil tent.

          As to the raisins: Both methods of incorporation are fine. I think adding the raisins in at the final forming is smarter for a single loaf of each plain and cinnamon. For you making two cinnamon loaves it makes total sense to stick to the written method and use the stretch and fold method.

          I’d love to see your finished loaves and crumb when you perfect this. If you are on instagram tag us with your pics please. 🙂 Happy Baking!

          Reply

  8. Hi – just starting my sourdough adventure and love your basic recipe and the cranberry walnut. I am going to do this cinnamon raisin next but have a question. . . Can I bake it in the Dutch oven? I love the ease of it and not having to use a pan with water etc. Thanks for your videos also. They really helped my get this right the first time!

    Reply

    1. Hi JJ, You can bake this as a dutch oven recipe. We form it as a sandwich bread but you can easily just roll it, degass, form the boule as you see in our videos and bake exactly like our other dutch oven breads. It’s wonderful to hear the videos are helpful. We actually have a video of THIS recipe coming out this next week. Look for it in the post soon. Happy Baking!

      Reply

  9. Great recipe, I just took 3 loaves out of the oven.

    Reply

    1. Hi Val, So happy you enjoyed the recipe. Thanks for the great review.

      Reply
  10. Lenore S. says:

    I have made this delicious Raisin Cinnamon Bread at least a dozen times! I love making 2 and giving one to friends, neighbors, first responders, Dr. office folks and keeping the second loaf for my husband and me! I always use parchment paper in my loaf pans and this definitely helps with any ‘oozing’ that might occur. Thank you again for this wonderful recipe! One of the very best!

    Reply

    1. Hi Lenore, Thanks so much for the great review on this recipe. Especially helpful since you know the recipe so well.
      What a generous kind and caring person you are to share your breads.This one is perfect for Holiday gifting. Be sure to also try our Sourdough cinnamon rolls which are also made with this same dough. Please Let us know what you think! Happy Holidays. 🙂

      Reply
  11. Pia Watson says:

    I have made this twice now….and I can’t even find the best word to describe this delicious cinnamon/raisin bread.
    Absolutely, heavenly scrumptious ❤️. Followed directions exactly except a mix of raisins and cranberries:)))

    Reply
  12. Tammy Clarke says:

    I swear I’ve made the plain version of this 20 times, my husband loves it. Today I’m trying the cinnamon raisin version for the first time. I was just looking at the nutritional info for both and I’m really confused at how this version has FEWER calories than the plain version, with the same number of servings. Am I missing something?

    Reply

    1. Hi Tammy, Thanks so much for pointing this out. I missed this and of course it makes no sense.
      I ran both recipe nutritional calculators through a third one online. They should now be fairly accurate. Also Remember, When dealing with homemade bread the size of your slice has a lot to do with how many calories you actually ingest.
      I’m glad you and your hubby are enjoying the soft sourdough bread recipe. This cinnamon bread is a VERY popular version of it. I also make soft cinnamon rolls with the same soft sourdough recipe. So good too!
      Have a great day and Happy Baking!

      Reply
    2. Tammy Clarke says:

      @Diane, So this would be TWO loaves of cinn raisin or 1 regular and one CR? I thought the ingredients added (1/2 cup sugar, 2 tbsp cinn, 150 g raisins) was just for one loaf (1/2 of the recipe).

      Reply

      1. Hi Tammy, If you want both loaves to be cinnamon raisin bread you will need to double the cinnamon raisin filling ingredients. I found both people wanted just one loaf of each so I wrote the post this way. I’m sorry if this confuses you.

        Reply
  13. Adele Recklies says:

    Finally, a great recipe for sourdough raisin cinnamon bread! I replaced a little of the bread flour with spelt flour (50 grams spelt, 450 grams bread flour for 1 loaf), which just made it better. Next time, I might replace part of the raisins with walnuts and will use all of the cinnamon sugar mixture- I came close but had some left. I also forgot to slice the top of the dough before baking (it was a busy day) but got a nice oven rise anyway. This recipe is a keeper.

    Reply
  14. Judy C Davis says:

    I have a quick question regarding the steam pan. I’ve made your sourdough sandwich bread and the cinnamon raisin bread; both were delicious and easy to make. Both loaves were “gummy” on the bottom when I removed from their pan. I took out the steam pan and placed the loaf directly on the rack @ 300 for 10 minutes or so to firm up the bottom of each. Should the steam pan be removed at the end of 15 minutes when I turn the oven down? Just curious if I can correct this without having to return to the oven to bake out of the pan. Thanks for the delicious easy to follow recipe.

    Reply

    1. Hi Judy,
      I hate to suggest removing the steam pan when it is so hot. I worry you could get splashed with hot water. I don’t remove it.
      Instead try using less water in a metal steam pan ( I use an old roasting pan) so it is mostly evaporated by the end of the bake. And I don’t use so much water on the loaf if I have a good steam going in the oven itself. I have not had the gummy loaf problem but others have.
      I think it is a bit too much water on the loaf itself at the beginning of the bake.Your solution of taking the bread out of the loaf and finish it on the rack is fine as long as you don’t get too hard a crust on the bottom.
      I have never done this. I usually put the water bath in the oven and preheat it. Then I bake the loaf (with little water sprayed on it) in the steamy oven. When I turn the oven down the steam is mostly gone and the loaf bakes well. But MY oven does not hold the steam. The steam actually leaks out of my oven. So I think yours must have a better seal.
      The short answer is use less water on the dough and less water in the steam bath. Preheat the steam bath so most of it is used by that initial bake time. I hope this helps.

      Reply
    2. Judy C Davis says:

      @Diane, I will try that. I know at one point, the water in my old broiler pan was bubbling. Also, I had the bread sitting on a tray on the rack directly above the water pan. I may try moving it up another rung. Thanks, for your suggestions of less water. Have a good day, and happy baking.

      Reply

      1. Let us know how it works out for you. Have a great day Judy. 🙂

        Reply
  15. Bernardene Beazley says:

    Thank you , this is amazing. I soaked my raisins and a few dates in coffee!

    Reply

    1. Hi Bernardene, I’m so glad you dropped by to share this excellent idea for enhancing this recipe. Now I MUST give it a try. We love coffee. Seems like a great fit for our household. And the dates. Genius!

      Reply
  16. Chris Furner says:

    Making this for the 2nd time today. The first loaf was so good. The over spring was fantastic. I suppose the honey and brown sugar give the sourdough yeast a little extra food. This is a really great recipe. The walk through on adding the cinnamon sugar and rolling/folding the loaf was a little hard to follow but I got it after repeated readings. No problems at all with the loaf coming apart. The taste reminded me of cinnamon sugar toast I used to eat as a child! That was a pleasant surprise for a loaf I already had high expectations for. Thanks for the recipe

    Reply

    1. Hi Chris, Thank you so much for the great feedback. One of these days I’ll do a video on the process. It is a little tricky to follow in pictures. I’m delighted you enjoyed it. Happy Baking!

      Reply

  17. I’m wanting to make the white bread flour recipe with 2 loaves, one loaf being Cinnamon Raisin. What is the name of the flour you use In the recipe/video that has 5 grams of protein? Is it unbleached? Where can I buy it? Online? I live in a small town, kind of a remote area. It’s difficult to find any flour that has ore than 4 grams of protein. I’d appreciate any help.

    Thank you,

    Reply

    1. Hi Nancy, Yes the flour is very important to the success of sourdough bread recipes. I know you can find both of the flours I use (Montana brand and King Arthur) On Amazon. Montana flour and King Arthur flours both contain the higher protein content you need. I don’t know where you live but I find both of these in my local grocery store.

      Walmarts here have the Montana brand and may have King arthur as well. Even though King Arthur label states 4 grams of protein I have had good luck with it. They are an excellent company and make great bread flour. Here is the link to their website if you need to order it directly.

      Montana flour is my favorite as it does have the 5 grams of protein I prefer to work with in a sourdough recipe. But they might be harder for you to find.There are other brands out there but I am not aware of them as they don’t sell locally here.

      Hope this helps. All the best!

      Reply

  18. Can I use any vegetable oil or must it be avocado oil?

    Reply

    1. Other oils will work. I like avocado oil since it is flavorless and healthy. Or I use melted coconut oil for the flavor.

      Reply
  19. Dylans Mama says:

    I love sourdough but I am fairly new to it–I’ve only been doing it for about a year….with a few long breaks in between when life took over and I didn’t have time.

    Today I am making the cinnamon raison loaves but I do have a question. I would like to make these today and forgo the overnight proofing. Is this okay? Can I just proof them on my counter for a few hours and then bake them as per your instructions?

    Thanks for your advice–I can’t wait to taste these loaves!

    Reply

    1. Hi Dylans Mama, I have heard from other bakers that made this recipe successfully with the shorter counter proofing. I will caution you since we are still in high heat in some parts of the country don’t counter rise over 75 degrees F on your counter. It will proof way too fast. Give the counter rise at LEAST 4 hours.
      Here’s the reason we do the long cold rise overnight. It slows down the dough development. This allows the dough to create the best texture and flavor. The counter risen dough will be more tender and difficult to work with. It will work well for this bread but may tend to tear as you work with it.

      Hope this helps.Let us know how it goes.

      Reply

  20. Hello! I’ve made this delicious recipe so many times and I keep messing up so I’m finally reaching out for help. My bread always leaks sugar and it gooey and sticks to the pans every time. Also, every time I do the final roll, my bread always splits. Is there a video of how to do the cinnamon and sugar part? After the first picture I get so confused. What does it mean fold the dough side over to the center? Both sides or one side? Do I seal it up? My bread also needs at least 20 minutes extra to cook all the way through. Thank you for your help!

    Reply

    1. Hi Rachel,
      Here are some helps for you.
      first make SURE you are using a high protein flour. The label should read 5 grams of protein or about 12% protein on the label. I have used both King Arthur and Montana brand all purpose OR bread flours with good results. This is a wet dough but it should have some strength to it.

      Are you Scoring the loaves DEEPLY? You need to go into the dough at least an inch so the loaf can rise from the center. (I’m including links to some pictures for you to help visualize. Click the links to see the pictures) https://homemadefoodjunkie.1wp.site/wp-content/uploads/2019/10/sourdough-raisin-bread-unbaked.jpg. https://homemadefoodjunkie.1wp.site/wp-content/uploads/2019/10/Sourdough-cinnamon-raisin-bread.jpg This will help with splitting and underbaking. Your loaf may be too dense to bake properly since it can’t rise as it should.As you see in this picture the dough was scored into the actual filling layer.

      Pinch the ends of the roll after forming and tuck them under the dough once you have it the bread pan. This helps prevent the sugary filling from oozing out of the loaf. You can also choose to use less filling if you feel that would help. Always GREASE your pans really well. After baking cool the bread in the pan about five minutes. Now CUT around the loaf with a sharp knife if necessary to release the bread from the pan. If it gets stuck on the pan bottom I use a metal spatula to release the bread.

      For the shaping let me show you this way.https://homemadefoodjunkie.1wp.site/wp-content/uploads/2019/10/Layer-on-cinnamon-and-sugar-Sourdough-cinnamon-bread.jpg. When you reach this stage you will fold both of the OUTSIDE edges of the dough to the middle. This will create a seam up the center of the loaf like a coat jacket. https://homemadefoodjunkie.1wp.site/wp-content/uploads/2019/10/spray-cinnamon-layer.jpg Now add remaining cinnamon sugar to the seamed top.
      Take the two front corners and make THEM meet in the middle seam. This will form a point.https://homemadefoodjunkie.1wp.site/wp-content/uploads/2019/10/Fold-two-fron-corners-to-middle.jpg. Roll up the dough as shown in the post and bake as directed.

      I hope this helps. Someday I may do a video on this process but these are difficult videos to do. That’s why I chose to use the Gallery of Pics. Please let us know if we can do anything more to help you have success with this recipe.

      Reply

      1. This is SUPER helpful!!!! Thank you so much for sharing all of this!!!!

        Reply

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